
Benyam Haile
Examiner (ID: 8531, Phone: (571)272-2080 , Office: P/2686 )
| Most Active Art Unit | 2688 |
| Art Unit(s) | 2686, 2681, 2688 |
| Total Applications | 817 |
| Issued Applications | 480 |
| Pending Applications | 115 |
| Abandoned Applications | 262 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 4705226
[patent_doc_number] => 20080064750
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2008-03-13
[patent_title] => 'Fat Composition'
[patent_app_type] => utility
[patent_app_number] => 11/587757
[patent_app_country] => US
[patent_app_date] => 2005-04-27
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
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[pdf_file] => publications/A1/0064/20080064750.pdf
[firstpage_image] =>[orig_patent_app_number] => 11587757
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/587757 | Fat composition | Apr 26, 2005 | Issued |
Array
(
[id] => 6966159
[patent_doc_number] => 20050233056
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-10-20
[patent_title] => 'Process for preparing high liquid oil, no trans, very low saturates, regular margarine with phospholipids'
[patent_app_type] => utility
[patent_app_number] => 11/105497
[patent_app_country] => US
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[pdf_file] => publications/A1/0233/20050233056.pdf
[firstpage_image] =>[orig_patent_app_number] => 11105497
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/105497 | Process for preparing high liquid oil, no trans, very low saturates, regular margarine with phospholipids | Apr 13, 2005 | Issued |
Array
(
[id] => 686354
[patent_doc_number] => 07078069
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2006-07-18
[patent_title] => 'Sprayable cookware release composition with reduced heat induced browning'
[patent_app_type] => utility
[patent_app_number] => 11/104378
[patent_app_country] => US
[patent_app_date] => 2005-04-11
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[rel_patent_id] =>[rel_patent_doc_number] =>) 11/104378 | Sprayable cookware release composition with reduced heat induced browning | Apr 10, 2005 | Issued |
Array
(
[id] => 7138569
[patent_doc_number] => 20050182117
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-08-18
[patent_title] => 'Microbiological control in poultry processing'
[patent_app_type] => utility
[patent_app_number] => 11/103703
[patent_app_country] => US
[patent_app_date] => 2005-04-11
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 10
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[firstpage_image] =>[orig_patent_app_number] => 11103703
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/103703 | Microbiological control in poultry processing | Apr 10, 2005 | Issued |
Array
(
[id] => 31846
[patent_doc_number] => 07790214
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2010-09-07
[patent_title] => 'Method of inhibiting 2,3-butanedione formation from processed cacao bean product'
[patent_app_type] => utility
[patent_app_number] => 11/578336
[patent_app_country] => US
[patent_app_date] => 2005-04-11
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[pdf_file] => patents/07/790/07790214.pdf
[firstpage_image] =>[orig_patent_app_number] => 11578336
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/578336 | Method of inhibiting 2,3-butanedione formation from processed cacao bean product | Apr 10, 2005 | Issued |
Array
(
[id] => 5753604
[patent_doc_number] => 20060222753
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2006-10-05
[patent_title] => 'Substituted cacao products and methods'
[patent_app_type] => utility
[patent_app_number] => 11/098406
[patent_app_country] => US
[patent_app_date] => 2005-04-05
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[firstpage_image] =>[orig_patent_app_number] => 11098406
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/098406 | Substituted cacao products and methods | Apr 4, 2005 | Abandoned |
Array
(
[id] => 5753603
[patent_doc_number] => 20060222752
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2006-10-05
[patent_title] => 'Crisp meat-based food snacks'
[patent_app_type] => utility
[patent_app_number] => 11/100099
[patent_app_country] => US
[patent_app_date] => 2005-04-05
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 4
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[pdf_file] => publications/A1/0222/20060222752.pdf
[firstpage_image] =>[orig_patent_app_number] => 11100099
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/100099 | Crisp meat-based food snacks | Apr 4, 2005 | Issued |
Array
(
[id] => 816857
[patent_doc_number] => 07410664
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2008-08-12
[patent_title] => 'Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels'
[patent_app_type] => utility
[patent_app_number] => 11/098540
[patent_app_country] => US
[patent_app_date] => 2005-04-05
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 10
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[pdf_file] => patents/07/410/07410664.pdf
[firstpage_image] =>[orig_patent_app_number] => 11098540
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/098540 | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels | Apr 4, 2005 | Issued |
Array
(
[id] => 4921617
[patent_doc_number] => 20080069932
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2008-03-20
[patent_title] => 'Oil or Fat Composition'
[patent_app_type] => utility
[patent_app_number] => 11/579148
[patent_app_country] => US
[patent_app_date] => 2005-03-30
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[firstpage_image] =>[orig_patent_app_number] => 11579148
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/579148 | Oil or Fat Composition | Mar 29, 2005 | Abandoned |
Array
(
[id] => 7226079
[patent_doc_number] => 20050255203
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-11-17
[patent_title] => 'Method of making a fresh fruit confection with improved shelf-life'
[patent_app_type] => utility
[patent_app_number] => 11/084902
[patent_app_country] => US
[patent_app_date] => 2005-03-21
[patent_effective_date] => 0000-00-00
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[firstpage_image] =>[orig_patent_app_number] => 11084902
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/084902 | Method of making a fresh fruit confection with improved shelf-life | Mar 20, 2005 | Abandoned |
Array
(
[id] => 7039013
[patent_doc_number] => 20050158447
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[patent_title] => 'Process for producing confectionery highly stable to heat'
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[firstpage_image] =>[orig_patent_app_number] => 11080809
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/080809 | Process for producing confectionery highly stable to heat | Mar 15, 2005 | Abandoned |
Array
(
[id] => 9970748
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[patent_title] => 'Shortening composition'
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Array
(
[id] => 8410002
[patent_doc_number] => 08273397
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[patent_title] => 'Method of improving the efficiency of fat separation in the separation of a liquid food product'
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Array
(
[id] => 7168823
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[patent_title] => 'Biopolymer encapsulation and stabilization of lipid systems and methods for utilization thereof'
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Array
(
[id] => 6912002
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Array
(
[id] => 5672190
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Array
(
[id] => 7097372
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Array
(
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Array
(
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Array
(
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[rel_patent_id] =>[rel_patent_doc_number] =>) 11/043440 | Method of making bacon pieces | Jan 25, 2005 | Issued |