METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS

Details for Australian Patent Application No. 2003227126 (hide)

Owner PURATOS

Inventors ARNAUT, Filip; VERTE, Fabienne; VEKEMANS, Nicole

Pub. Number AU-A-2003227126

PCT Number PCT/BE03/00062

PCT Pub. Number WO2003/084334

Priority 02447056.9 05.04.02 EP

Filing date 7 April 2003

Wipo publication date 20 October 2003

International Classifications

A21D 008/04 Methods for preparing dough or for baking

C12N 009/56 Enzymes, e.g. ligases (6.)

Event Publications

7 August 2003 Complete Application Filed

  Priority application(s): 02447056.9 05.04.02 EP

27 November 2003 Application Open to Public Inspection

  Published as AU-A-2003227126

23 December 2004 Application Lapsed, Refused Or Withdrawn, Patent Ceased or Expired

  This application lapsed under section 142(2)(f)/See Reg. 8.3(3). Examination has not yet been requested or directed for this application. Note that applications or patents shown as lapsed or ceased may be restored at a later date.

Legal

The information provided by the Site not in the nature of legal or other professional advice. The information provided by the Site is derived from third parties and may contain errors. You must make your own enquiries and seek independent advice from the relevant industry professionals before acting or relying on any information contained herein. Check the above data against the Australian Patent Office AUSPAT database.

Next and Previous Patents/Applications

2003227127-A METHOD FOR THE DIRECT HYDROLYSIS OF FATTY ACID ESTERS TO THE CORRESPONDING FATTY ACIDS

2003227125-DISPOSITIF DE SECURITE POUR VEHICULE