
Christopher P Schwartz
Examiner (ID: 230, Phone: (571)272-7123 , Office: P/3657 )
| Most Active Art Unit | 3657 |
| Art Unit(s) | 3616, 3683, 3613, 3103, 3657 |
| Total Applications | 4150 |
| Issued Applications | 3510 |
| Pending Applications | 198 |
| Abandoned Applications | 493 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 6971419
[patent_doc_number] => 20050037129
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-02-17
[patent_title] => 'Method for producing flavored and savory sausage products and products produced thereby'
[patent_app_type] => utility
[patent_app_number] => 10/638837
[patent_app_country] => US
[patent_app_date] => 2003-08-11
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 2
[patent_figures_cnt] => 2
[patent_no_of_words] => 5280
[patent_no_of_claims] => 19
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[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => publication
[pdf_file] => publications/A1/0037/20050037129.pdf
[firstpage_image] =>[orig_patent_app_number] => 10638837
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/638837 | Method for producing flavored and savory sausage products and products produced thereby | Aug 10, 2003 | Abandoned |
Array
(
[id] => 7033233
[patent_doc_number] => 20050031742
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-02-10
[patent_title] => 'Method for enhancing organoleptic properties of protein for inclusion in consumer food products and products produced thereby'
[patent_app_type] => utility
[patent_app_number] => 10/636000
[patent_app_country] => US
[patent_app_date] => 2003-08-07
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[pdf_file] => publications/A1/0031/20050031742.pdf
[firstpage_image] =>[orig_patent_app_number] => 10636000
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/636000 | Method for enhancing organoleptic properties of protein for inclusion in consumer food products and products produced thereby | Aug 6, 2003 | Abandoned |
Array
(
[id] => 7153003
[patent_doc_number] => 20050025876
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-02-03
[patent_title] => 'Sausage product and method for producing sausage'
[patent_app_type] => utility
[patent_app_number] => 10/632523
[patent_app_country] => US
[patent_app_date] => 2003-08-01
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 2
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[patent_no_of_words] => 1912
[patent_no_of_claims] => 6
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[firstpage_image] =>[orig_patent_app_number] => 10632523
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/632523 | Sausage product and method for producing sausage | Jul 31, 2003 | Abandoned |
| 10/631202 | Coated animal feed supplement | Jul 30, 2003 | Abandoned |
Array
(
[id] => 902209
[patent_doc_number] => 07335386
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2008-02-26
[patent_title] => 'Method for preventing acrylamide formation in food products and food intermediates'
[patent_app_type] => utility
[patent_app_number] => 10/630489
[patent_app_country] => US
[patent_app_date] => 2003-07-30
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 2
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[patent_no_of_words] => 6574
[patent_no_of_claims] => 15
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/630489 | Method for preventing acrylamide formation in food products and food intermediates | Jul 29, 2003 | Issued |
Array
(
[id] => 7269537
[patent_doc_number] => 20040058055
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2004-03-25
[patent_title] => 'Process for manufacturing low-fat fiber-enriched snacks and snacks thus obtained'
[patent_app_type] => new
[patent_app_number] => 10/627378
[patent_app_country] => US
[patent_app_date] => 2003-07-25
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
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[patent_no_of_words] => 3018
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/627378 | Process for manufacturing low-fat fiber-enriched snacks and snacks thus obtained | Jul 24, 2003 | Abandoned |
Array
(
[id] => 7025085
[patent_doc_number] => 20050019479
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-01-27
[patent_title] => 'Method of vacuum tumbling for processing meat'
[patent_app_type] => utility
[patent_app_number] => 10/625345
[patent_app_country] => US
[patent_app_date] => 2003-07-23
[patent_effective_date] => 0000-00-00
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/625345 | Method of vacuum tumbling for processing meat | Jul 22, 2003 | Issued |
Array
(
[id] => 7025079
[patent_doc_number] => 20050019473
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-01-27
[patent_title] => 'Affinity of bovine-derived water for proper lactose and protein solubility in condensed milk'
[patent_app_type] => utility
[patent_app_number] => 10/623547
[patent_app_country] => US
[patent_app_date] => 2003-07-22
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 2998
[patent_no_of_claims] => 11
[patent_no_of_ind_claims] => 1
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[pdf_file] => publications/A1/0019/20050019473.pdf
[firstpage_image] =>[orig_patent_app_number] => 10623547
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/623547 | Method of manufacturing condensed milk | Jul 21, 2003 | Issued |
Array
(
[id] => 748750
[patent_doc_number] => 07022352
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2006-04-04
[patent_title] => 'Encapsulated flavors and chewing gum using same'
[patent_app_type] => utility
[patent_app_number] => 10/624953
[patent_app_country] => US
[patent_app_date] => 2003-07-21
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 2
[patent_figures_cnt] => 2
[patent_no_of_words] => 5817
[patent_no_of_claims] => 37
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[pdf_file] => patents/07/022/07022352.pdf
[firstpage_image] =>[orig_patent_app_number] => 10624953
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/624953 | Encapsulated flavors and chewing gum using same | Jul 20, 2003 | Issued |
Array
(
[id] => 503097
[patent_doc_number] => 07201932
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2007-04-10
[patent_title] => 'Method for producing meat products and processed meat products coated with curdlan gel film'
[patent_app_type] => utility
[patent_app_number] => 10/618685
[patent_app_country] => US
[patent_app_date] => 2003-07-15
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[pdf_file] => patents/07/201/07201932.pdf
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/618685 | Method for producing meat products and processed meat products coated with curdlan gel film | Jul 14, 2003 | Issued |
Array
(
[id] => 7446612
[patent_doc_number] => 20040067277
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2004-04-08
[patent_title] => 'Method of controlling release of antimicrobial agents in chewing gum and gum produced thereby'
[patent_app_type] => new
[patent_app_number] => 10/619849
[patent_app_country] => US
[patent_app_date] => 2003-07-14
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[patent_drawing_sheets_cnt] => 0
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/619849 | Method of controlling release of antimicrobial agents in chewing gum | Jul 13, 2003 | Issued |
Array
(
[id] => 820349
[patent_doc_number] => 07407678
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2008-08-05
[patent_title] => 'Method for enzymatic treatment of a vegetable composition'
[patent_app_type] => utility
[patent_app_number] => 10/619403
[patent_app_country] => US
[patent_app_date] => 2003-07-14
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/619403 | Method for enzymatic treatment of a vegetable composition | Jul 13, 2003 | Issued |
Array
(
[id] => 7088620
[patent_doc_number] => 20050008732
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[patent_issue_date] => 2005-01-13
[patent_title] => 'Chewing gum and confectionery compositions containing a stain removing complex, and methods of making and using the same'
[patent_app_type] => utility
[patent_app_number] => 10/618202
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/618202 | Stain removing chewing gum composition | Jul 10, 2003 | Issued |
Array
(
[id] => 7441286
[patent_doc_number] => 20040009279
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Array
(
[id] => 7362459
[patent_doc_number] => 20040091593
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[patent_title] => 'Fish egg or milt product having extended tasting period'
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/607049 | Fish egg or milt product having extended tasting period | Jun 26, 2003 | Abandoned |
Array
(
[id] => 7424173
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Array
(
[id] => 7424181
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Array
(
[id] => 7356552
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Array
(
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Array
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/433964 | Butter composition comprising starch, dextrin and rice flour for fried food products | Jun 8, 2003 | Abandoned |