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Legal status
Patent not validated
| (51) | INT.CL. | A23L 27/10 | |
| A23L 27/40 | |||
| A23L 33/105 | |||
| A23L 33/155 | |||
| C12N 1/12 |
| (11) | Number of the document | 3537893 |
| (13) | Kind of document | T |
| (96) | European patent application number | 17808027.1 |
| Date of filing the European patent application | 2017-11-17 | |
| (97) | Date of publication of the European application | 2019-09-18 |
| (45) | Date of publication and mention of the grant of the patent | 2020-07-15 |
| (46) | Date of publication of the claims translation |
| (86) | Number | PCT/EP2017/079540 |
| Date | 2017-11-17 |
| (87) | Number | WO 2018/091628 |
| Date | 2018-05-24 |
| (30) | Number | Date | Country code |
| 201631488 | 2016-11-18 | ES |
| (72) |
PORTILLO HAHNAFELD, Eduardo, ES
SU REZ VEGA, Antonio, ES
MENDOZA GUZM N, Héctor, ES
DE LA JARA VALIDO, Adelina, ES
FREIJANES PRESMANES, Karen, ES
CLEMENTE JANEIRO ASSUNĒ O, Patricia Alexandra, ES
RODRIGUEZ ESTUPIŃAN, David, ES
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| (73) |
Instituto Tecnologico de Canarias, S.A. (ITC),
Cebriįn St. 3 2° Floor, 35003 Las Palmas,
ES
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| (54) | METHOD FOR PRODUCING A CULINARY CONDIMENT WITH DUNALIELLA SALINA AND SEA SALT |
| METHOD FOR PRODUCING A CULINARY CONDIMENT WITH DUNALIELLA SALINA AND SEA SALT |