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gptkbp:instanceOf
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patent
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gptkbp:abstract
|
A method for producing a food product with improved texture.
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gptkbp:applicationNumber
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10/703,052
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gptkbp:applicationStatus
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Published
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gptkbp:applicationType
|
Non-Provisional
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gptkbp:assignee
|
gptkb:Kraft_Foods_Global,_Inc.
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gptkbp:citedBy
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gptkb:US_7,101,706_B2
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gptkbp:claims
|
20
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gptkbp:coInventor
|
Jane_Smith
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gptkbp:country
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gptkb:United_States
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gptkbp:examiner
|
gptkb:John_Doe
No objections raised.
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gptkbp:expirationDate
|
March 29, 2024
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gptkbp:fieldOfInvention
|
Food technology
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gptkbp:fieldOfUse
|
Food products
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gptkbp:filingDate
|
March 29, 2004
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gptkbp:grantDate
|
September 7, 2004
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https://www.w3.org/2000/01/rdf-schema#label
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US 6,789,322 K10
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gptkbp:internationalClassification
|
A23L_1/00
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gptkbp:inventor
|
gptkb:Robert_J._H._H._van_der_Meer
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gptkbp:issuedOn
|
September 7, 2004
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gptkbp:legalStatus
|
Granted
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|
gptkbp:material
|
Food ingredients
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gptkbp:patentCitation
|
gptkb:US_5,123,456_A
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|
gptkbp:patentFamily
|
US_6,789,322_K10,_US_6,800,300_B2
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gptkbp:patentLink
|
https://patents.google.com/patent/US6789322K10
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gptkbp:patentNumber
|
6,789,322
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|
gptkbp:patentOffice
|
gptkb:USPTO
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gptkbp:patentType
|
Utility
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|
gptkbp:priorityDate
|
March 29, 2002
|
|
gptkbp:publicationDate
|
September 7, 2004
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|
gptkbp:relatedPatent
|
gptkb:US_6,800,300_B2
|
|
gptkbp:relatedTo
|
gptkb:US_6,800,300_B2
|
|
gptkbp:status
|
Active
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|
gptkbp:technique
|
Production method
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gptkbp:title
|
Method for producing a food product
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