
Helen F. Heggestad
Examiner (ID: 5223, Phone: (571)272-1404 , Office: P/1793 )
| Most Active Art Unit | 1761 |
| Art Unit(s) | 1302, 1761, 1789, 1793, 1781, 2899, 1794 |
| Total Applications | 2744 |
| Issued Applications | 1812 |
| Pending Applications | 195 |
| Abandoned Applications | 741 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 3588952
[patent_doc_number] => 05520947
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-05-28
[patent_title] => 'Simulated egg yolk and method of making same'
[patent_app_type] => 1
[patent_app_number] => 8/363739
[patent_app_country] => US
[patent_app_date] => 1994-12-23
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 2
[patent_figures_cnt] => 4
[patent_no_of_words] => 10460
[patent_no_of_claims] => 6
[patent_no_of_ind_claims] => 2
[patent_words_short_claim] => 53
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/520/05520947.pdf
[firstpage_image] =>[orig_patent_app_number] => 363739
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/363739 | Simulated egg yolk and method of making same | Dec 22, 1994 | Issued |
Array
(
[id] => 3549977
[patent_doc_number] => 05518741
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-05-21
[patent_title] => 'Product and process for the utilization of enzyme and muscle from fish containing proteolytic enzymes'
[patent_app_type] => 1
[patent_app_number] => 8/361813
[patent_app_country] => US
[patent_app_date] => 1994-12-22
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 5
[patent_figures_cnt] => 5
[patent_no_of_words] => 3677
[patent_no_of_claims] => 21
[patent_no_of_ind_claims] => 1
[patent_words_short_claim] => 117
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/518/05518741.pdf
[firstpage_image] =>[orig_patent_app_number] => 361813
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/361813 | Product and process for the utilization of enzyme and muscle from fish containing proteolytic enzymes | Dec 21, 1994 | Issued |
Array
(
[id] => 3584896
[patent_doc_number] => 05549920
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-08-27
[patent_title] => 'Extrusion inactivation of protease enzyme in fish and fish food products'
[patent_app_type] => 1
[patent_app_number] => 8/361824
[patent_app_country] => US
[patent_app_date] => 1994-12-22
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 9
[patent_figures_cnt] => 19
[patent_no_of_words] => 6828
[patent_no_of_claims] => 30
[patent_no_of_ind_claims] => 2
[patent_words_short_claim] => 97
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/549/05549920.pdf
[firstpage_image] =>[orig_patent_app_number] => 361824
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/361824 | Extrusion inactivation of protease enzyme in fish and fish food products | Dec 21, 1994 | Issued |
| 08/361339 | FLAVOR ENHANCEMENT OF REDUCED FAT NUT BUTTERS THROUGH THE ADDITION OF CITRIC ACID | Dec 20, 1994 | Abandoned |
Array
(
[id] => 3490897
[patent_doc_number] => 05560946
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-10-01
[patent_title] => 'Ready-to-bake doughs'
[patent_app_type] => 1
[patent_app_number] => 8/359756
[patent_app_country] => US
[patent_app_date] => 1994-12-20
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 2413
[patent_no_of_claims] => 9
[patent_no_of_ind_claims] => 1
[patent_words_short_claim] => 113
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/560/05560946.pdf
[firstpage_image] =>[orig_patent_app_number] => 359756
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/359756 | Ready-to-bake doughs | Dec 19, 1994 | Issued |
| 08/359173 | DEYDRATED VEGETABLES AND METHOD FOR THEIR PREPARATION | Dec 18, 1994 | Abandoned |
Array
(
[id] => 3507204
[patent_doc_number] => 05562937
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-10-08
[patent_title] => 'Amylase-treated waxy starch in foods and process of making'
[patent_app_type] => 1
[patent_app_number] => 8/358483
[patent_app_country] => US
[patent_app_date] => 1994-12-19
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 2881
[patent_no_of_claims] => 7
[patent_no_of_ind_claims] => 2
[patent_words_short_claim] => 81
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/562/05562937.pdf
[firstpage_image] =>[orig_patent_app_number] => 358483
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/358483 | Amylase-treated waxy starch in foods and process of making | Dec 18, 1994 | Issued |
Array
(
[id] => 3829504
[patent_doc_number] => 05814363
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1998-09-29
[patent_title] => 'Process for producing a sterile milk pap'
[patent_app_type] => 1
[patent_app_number] => 8/358353
[patent_app_country] => US
[patent_app_date] => 1994-12-19
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 1
[patent_figures_cnt] => 1
[patent_no_of_words] => 1670
[patent_no_of_claims] => 15
[patent_no_of_ind_claims] => 1
[patent_words_short_claim] => 91
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/814/05814363.pdf
[firstpage_image] =>[orig_patent_app_number] => 358353
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/358353 | Process for producing a sterile milk pap | Dec 18, 1994 | Issued |
Array
(
[id] => 3609262
[patent_doc_number] => 05565227
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-10-15
[patent_title] => 'Batter-like coating and method of making'
[patent_app_type] => 1
[patent_app_number] => 8/357566
[patent_app_country] => US
[patent_app_date] => 1994-12-16
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 3106
[patent_no_of_claims] => 15
[patent_no_of_ind_claims] => 2
[patent_words_short_claim] => 86
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/565/05565227.pdf
[firstpage_image] =>[orig_patent_app_number] => 357566
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/357566 | Batter-like coating and method of making | Dec 15, 1994 | Issued |
Array
(
[id] => 3546705
[patent_doc_number] => 05547691
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-08-20
[patent_title] => 'Method of producing cheese and product thereof'
[patent_app_type] => 1
[patent_app_number] => 8/318710
[patent_app_country] => US
[patent_app_date] => 1994-12-16
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 3143
[patent_no_of_claims] => 22
[patent_no_of_ind_claims] => 3
[patent_words_short_claim] => 98
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/547/05547691.pdf
[firstpage_image] =>[orig_patent_app_number] => 318710
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/318710 | Method of producing cheese and product thereof | Dec 15, 1994 | Issued |
Array
(
[id] => 3550143
[patent_doc_number] => 05518752
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-05-21
[patent_title] => 'Low-fat cream composition'
[patent_app_type] => 1
[patent_app_number] => 8/353324
[patent_app_country] => US
[patent_app_date] => 1994-12-05
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 3642
[patent_no_of_claims] => 9
[patent_no_of_ind_claims] => 1
[patent_words_short_claim] => 184
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/518/05518752.pdf
[firstpage_image] =>[orig_patent_app_number] => 353324
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/353324 | Low-fat cream composition | Dec 4, 1994 | Issued |
Array
(
[id] => 4350790
[patent_doc_number] => 06200611
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 2001-03-13
[patent_title] => 'Coated popcorn bars and methods for forming'
[patent_app_type] => 1
[patent_app_number] => 8/349300
[patent_app_country] => US
[patent_app_date] => 1994-12-05
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 3
[patent_figures_cnt] => 8
[patent_no_of_words] => 3319
[patent_no_of_claims] => 22
[patent_no_of_ind_claims] => 3
[patent_words_short_claim] => 132
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/06/200/06200611.pdf
[firstpage_image] =>[orig_patent_app_number] => 349300
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/349300 | Coated popcorn bars and methods for forming | Dec 4, 1994 | Issued |
Array
(
[id] => 3119697
[patent_doc_number] => 05436022
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1995-07-25
[patent_title] => 'Process for producing tomato products of improved flavor'
[patent_app_type] => 1
[patent_app_number] => 8/349585
[patent_app_country] => US
[patent_app_date] => 1994-12-05
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 3479
[patent_no_of_claims] => 9
[patent_no_of_ind_claims] => 1
[patent_words_short_claim] => 184
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/436/05436022.pdf
[firstpage_image] =>[orig_patent_app_number] => 349585
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/349585 | Process for producing tomato products of improved flavor | Dec 4, 1994 | Issued |
Array
(
[id] => 3551922
[patent_doc_number] => 05543168
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-08-06
[patent_title] => 'Process for producing fresh three-layered noodles'
[patent_app_type] => 1
[patent_app_number] => 8/302830
[patent_app_country] => US
[patent_app_date] => 1994-12-01
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 9543
[patent_no_of_claims] => 22
[patent_no_of_ind_claims] => 2
[patent_words_short_claim] => 164
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/543/05543168.pdf
[firstpage_image] =>[orig_patent_app_number] => 302830
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/302830 | Process for producing fresh three-layered noodles | Nov 30, 1994 | Issued |
Array
(
[id] => 3537144
[patent_doc_number] => 05480674
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-01-02
[patent_title] => 'Flavor composition for an oral electrolyte rehydration solution'
[patent_app_type] => 1
[patent_app_number] => 8/346355
[patent_app_country] => US
[patent_app_date] => 1994-11-29
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 1294
[patent_no_of_claims] => 4
[patent_no_of_ind_claims] => 3
[patent_words_short_claim] => 115
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/480/05480674.pdf
[firstpage_image] =>[orig_patent_app_number] => 346355
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/346355 | Flavor composition for an oral electrolyte rehydration solution | Nov 28, 1994 | Issued |
Array
(
[id] => 3501828
[patent_doc_number] => 05514404
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-05-07
[patent_title] => 'Tenderized baked good production with reduced fat, low fat, or no added fat'
[patent_app_type] => 1
[patent_app_number] => 8/351059
[patent_app_country] => US
[patent_app_date] => 1994-11-29
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 10602
[patent_no_of_claims] => 28
[patent_no_of_ind_claims] => 5
[patent_words_short_claim] => 102
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/514/05514404.pdf
[firstpage_image] =>[orig_patent_app_number] => 351059
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/351059 | Tenderized baked good production with reduced fat, low fat, or no added fat | Nov 28, 1994 | Issued |
Array
(
[id] => 3501527
[patent_doc_number] => 05514387
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-05-07
[patent_title] => 'Calcium-enriched baked good production and method of making'
[patent_app_type] => 1
[patent_app_number] => 8/350084
[patent_app_country] => US
[patent_app_date] => 1994-11-29
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 13908
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[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/514/05514387.pdf
[firstpage_image] =>[orig_patent_app_number] => 350084
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/350084 | Calcium-enriched baked good production and method of making | Nov 28, 1994 | Issued |
Array
(
[id] => 3470227
[patent_doc_number] => 05476675
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1995-12-19
[patent_title] => 'Extrusion and agglomeration process for fiber containing food ingredient'
[patent_app_type] => 1
[patent_app_number] => 8/346216
[patent_app_country] => US
[patent_app_date] => 1994-11-22
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 9
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[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/476/05476675.pdf
[firstpage_image] =>[orig_patent_app_number] => 346216
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/346216 | Extrusion and agglomeration process for fiber containing food ingredient | Nov 21, 1994 | Issued |
Array
(
[id] => 3541472
[patent_doc_number] => 05554404
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1996-09-10
[patent_title] => 'Leavening acid composition'
[patent_app_type] => 1
[patent_app_number] => 8/344322
[patent_app_country] => US
[patent_app_date] => 1994-11-22
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 1
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[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/554/05554404.pdf
[firstpage_image] =>[orig_patent_app_number] => 344322
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/344322 | Leavening acid composition | Nov 21, 1994 | Issued |
Array
(
[id] => 3631260
[patent_doc_number] => 05631038
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1997-05-20
[patent_title] => 'Specific eatable taste modifiers'
[patent_app_type] => 1
[patent_app_number] => 8/244306
[patent_app_country] => US
[patent_app_date] => 1994-11-21
[patent_effective_date] => 0000-00-00
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[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/05/631/05631038.pdf
[firstpage_image] =>[orig_patent_app_number] => 244306
[rel_patent_id] =>[rel_patent_doc_number] =>) 08/244306 | Specific eatable taste modifiers | Nov 20, 1994 | Issued |