Intellectual Property Philippines

Home , Caulerpa lentillifera

Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Volume 22 Number 105 Date Released: October 2, 2019

[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2016/000403 Document Code: U [22] Date Filed: 29/06/2016

[54] Title: SPRAY DRYER WITH SOLENOID CONTROL

[71] Applicant(s): METALS INDUSTRY RESEARCH AND DEVELOPMENT CENTER [PH] DIZON, Roberto O.[PH]: BUISON, Alvin M.[PH]: GARCIA, Jorge Arbie V.[PH]: GONZALES, Pamela S.[PH]: RASCO, Brian U.[PH]: LIZA, Fred P.[PH]: [72] Maker(s): FERRER, Jose B.[PH]: FLORENDO, Nelia Elisa C.[PH]: EVANGELISTA, Oliver C.[PH] [73] Assignee(s):

[74] Attorney / Agent: MANOLITA AURORA O. JAVATE

[30] Priority Data: NONE

[51] International Class 8: F26B 21/00 The present utility model relates to a spray dryer with solenoid control comprises of a hot air chamber, a drying chamber, a liquid container, a peristaltic pump, an atomizer, an air compressor, a cyclone chamber, a suction pump and a closed outlet. The hot air chamber, drying chamber and [57] Abstract: peristaltic pump are securely mounted to a base frame for the safe operation of the present utility model. Said spray dryer reduces the weight of liquid by means of direct heat exchange between hot air and atomized fluid which transform juices into powders.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2016/000995 Document Code: U [22] Date Filed: 14/12/2016

[54] Title: POWER BANK

[71] Applicant(s): LUTUCAN NATIONAL HIGH SCHOOL [PH]

[72] Maker(s): BAYLEN, Kathleen Jane B.[PH]: BARORO, Yvette Lalaine O.[PH]

[73] Assignee(s):

[74] Attorney / Agent: MANOLITA AURORA A. JAVATE

[30] Priority Data: NONE

[51] International Class 8: H02J 7/00; H02J 7/14; H02J 7/32 The present utility model relates to a novel device that can convert wind energy to electrical energy. Said device is a power bank comprising of a wind turbine, a power storage and universal connectors. The power bank of the [57] Abstract: present utility model can be mobile and easily attached to a moving vehicle or the like to harness wind energy through the wind turbine and convert to electrical energy and stored to the power storage to charge batteries.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2017/050319 Document Code: U [22] Date Filed: 29/11/2017

[54] Title: A VEHICLE FRONT WALL PANEL AND VEHICLE

[71] Applicant(s): YUNNAN LIFAN JUNMA VEHICLES CO., LTD. [CN]

[72] Maker(s): MA, Libin [CN]: LONG, Yunlang [CN]

[73] Assignee(s):

[74] Attorney / Agent: BETITA CABILAO CASUELA SARMIENTO

[30] Priority Data: CN201611176774.5 19/12/2016 CN

[51] International Class 8: B60R 13/00; B60R 19/52; B62D 25/08; B62D 25/10 The present utility model provides a vehicle front wall panel and a vehicle, which relates to the technical field of vehicle parts. The vehicle front wall panel comprises a panel body and a front wall plate mounted at a front wall lower portion of a cab of a vehicle body of the vehicle, the front wall plate has an opening, one side of the panel body close to the bottom of the vehicle body is hinged with the front wall plate, one side of the panel body close to the vehicle body is provided with a lock head, and the vehicle body is provided with a lock seat which cooperates with the lock head. The vehicle front wall panel is in a first state in which the lock head is buckled with the [57] Abstract: lock seat and the panel body closes the opening, or a second state in which the lock is separated from the lock seat and the opening is opened. With the hinging effect between the two parts, opening and closing functions can be realized at the front wall lower portion of the cab of the vehicle, and the functions of opening and closing can further be realized while the functions of collision protection and thus safety are fulfilled. The panel body has a simple structure, is mounted conveniently, has a good using effect, and has a great potential to be applied in the market. The vehicle has all the functions of the vehicle front wall panel. (Fig. 2)

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/000936 Document Code: U [22] Date Filed: 17/09/2018 SWEET DESSERT RED WINE FROM MIXTURE OF PURPLE TARO AND [54] Title: BLACK GLUTINOUS RICE AND ITS PROCESSING METHODS [71] Applicant(s): Visayas State University [PH]

[72] Maker(s): TAN, Julie D.[PH]: MESIAS, Inish Chris P.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ALAN B. LORETO

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 19/10; C12G 1/00 The utility model discloses a processing method of sweet dessert red wine from mixture of taro (Colocasia esculenta var. VG-9) and black glutinous rice (Oryza sativa var, Arabon) comprising the following steps: washing and cooking a mixture of shredded taro and glutinous rice in water, cooling the [57] Abstract: mixture, adding the microbial starter in powdered form, mixing the microbial starter with the mixture of shredded taro and glutinous rice in water, fermenting the mixture at temperatures of 24 - 28 °C for 6 days with daily mixing for 1 minute, harvesting, pasteurizing and bottling the fermented pure extract.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/000946 Document Code: U [22] Date Filed: 19/09/2018

[54] Title: METHOD OF PRODUCING BRINED OYSTER MUSHROOM

[71] Applicant(s): Visayas State University [PH] GALVEZ, Lorina A.[PH]: MESIAS, Inish Chris P.[PH]: GASATAN, Kevin B.[PH]: [72] Maker(s): HERUELA, Yvette A.[PH] [73] Assignee(s):

[74] Attorney / Agent: ALAN B. LORETO

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00; A23L 17/50; A23L 3/00 The utility model discloses a method of producing brined oyster mushroom involving the steps of sorting, washing, blanching, brining/ curing, harvesting and canning the brined oyster mushroom. Blanching is done for 15-30 [57] Abstract: seconds by steam method. The brine solution comprises the following: 2.5- 7.5% salt, 0.1-0.3% alum and 0-3% sugar. Brining/curing the oyster mushroom is done for 12-24 hours after which is then canned.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/001555 Document Code: U [22] Date Filed: 13/12/2018 FORMULATION OF FILIPINO STYLE COCONUT-BITTER GOURD [54] Title: (MOMORDICA CHARANTIA) MACAROONS [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY - MAIN CAMPUS [PH] CAPUNO, Janneka Fae C.[PH]: CAPUNO, Reylan G.[PH]: AÑERO, Marjorie [72] Maker(s): B.[PH]: PINILI, Lilibeth C.[PH]: MARSAN, Angelito L.[PH] [73] Assignee(s):

[74] Attorney / Agent: DR. ROSEIN A. ANCHETA, JR.

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 13/80 This utility model discloses the formulation of producing Filipino style coconut-bitter gourd macaroons comprising of sweet desiccated coconut, [57] Abstract: bitter gourd extract, butter, white sugar, eggs, condensed milk, vanilla extract, all-purpose flour and baking powder together with paper cups for macaroons.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050158 Document Code: U [22] Date Filed: 09/04/2018 Process for Production of Mixed Vacuum-Fried Fruit Chips and Products [54] Title: Thereof [71] Applicant(s): Department of Science and Technology (DOST) Region XI [PH] GARCIA, Karleen I.[PH]: IMBAS, Donnalyn F.[PH]: RAMOS, Ma. Christina [72] Maker(s): B.[PH]: SALES, Anthony C.[PH]: SAPORAS, Maribeth A.[PH] [73] Assignee(s):

[74] Attorney / Agent: RevoIPmente Innovation Management Services

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 19/15; A23L 19/18; A23L 5/00; A23L 5/10 The present utility model relates in general to a process for the production of mixed vacuum-fried fruit chips and products thereof. More specifically, the present utility model relates to a process for the production of mixed vacuum-fried fruit chips formulated from equal combination of vacuum-fried [57] Abstract: banana, jackfruit and sweet potato chips. According to this utility model, the vacuum-fried banana, jackfruit and sweet potato chips are prepared by vacuum frying banana, jackfruit and sweet potato chips under reduced frying temperatures of less than 100°C in coconut oil.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050159 Document Code: U [22] Date Filed: 09/04/2018 Process for Production of Freeze-Dried Durian Conical Swirl and Products [54] Title: Thereof [71] Applicant(s): Department of Science and Technology (DOST) Region XI [PH] GARCIA, Karleen I.[PH]: IMBAS, Donnalyn F.[PH]: RAMOS, Ma. Christina [72] Maker(s): B.[PH]: SALES, Anthony C.[PH]: SAPORAS, Maribeth A.[PH] [73] Assignee(s):

[74] Attorney / Agent: RevoIPmente Innovation Management Services

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 19/15; A23L 3/00; A23L 3/44 The present utility model relates in general to a process for the production of freeze dried durian conical swirl and products thereof. More specifically, the present utility model relates to a process for the production of freeze-dried [57] Abstract: durian conical swirl formulated from 100% pure durian pulp shaped into bite- size conical swirl. According to this utility model, the freeze-dried durian conical swirl product contains 3-5% moisture that retains the color, flavor, aroma, texture, and nutritional value of the fresh durian fruit.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050160 Document Code: U [22] Date Filed: 09/04/2018 Process for Production of Freeze-Dried Roselle Calyces and Products [54] Title: Thereof [71] Applicant(s): Department of Science and Technology (DOST) Region XI [PH] GARCIA, Karleen I.[PH]: IMBAS, Donnalyn F.[PH]: RAMOS, Ma. Christina [72] Maker(s): B.[PH]: SALES, Anthony C.[PH]: SAPORAS, Maribeth A.[PH] [73] Assignee(s):

[74] Attorney / Agent: RevoIPmente Innovation Management Services

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 3/00; A23L 3/44 The present utility model relates in general to a process for the production of freeze dried Roselle calyces and products thereof. More specifically, the present utility model relates to a process for the production of freeze-dried [57] Abstract: Roselle calyces obtained by removal of 90-95% moisture from fresh Roselle calyces. According to this utility model, the freeze-dried Roselle calyces have longer shelf life due to the product’s very low moisture content and water activity.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050468 Document Code: U [22] Date Filed: 07/11/2018

[54] Title: Jackfruit Seed Spread

[71] Applicant(s): Capiz State University Mambusao Satellite College [PH]

[72] Maker(s): ESTEVES, April Joy[PH]: MONCADA, Michelle[PH]: BESONIA, Edzil[PH]

[73] Assignee(s):

[74] Attorney / Agent: FORTUN NARVASA & SALAZAR

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 25/00; A23L 29/00; A23L 29/206; A23L 29/238 The present utility model relates an alternative food spread particularly to the composition of a jackfruit seed spread. The composition of the jackfruit seed [57] Abstract: s spread includes: boiled jackfruit seeds, sweetener, water, fat, and salt. The preferred composition includes the use of boiled jackfruit seeds over jackfruit seeds processed by other heat treatments.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050470 Document Code: U [22] Date Filed: 07/11/2018

[54] Title: Processing of Jackfruit Seeds to Produce Jackfruit Seed Spread

[71] Applicant(s): Capiz State University Mambusao Satellite College [PH]

[72] Maker(s): ESTEVES, April Joy[PH]: MONCADA, Michelle[PH]: BESONIA, Edzil[PH]

[73] Assignee(s):

[74] Attorney / Agent: FORTUN NARVASA & SALAZAR

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 25/00; A23L 29/00; A23L 29/206; A23L 29/238 The present utility model provides a process of producing a food spread from jackfruit seeds. The utility model includes processing jackfruit seeds by cleaning, boiling and subsequently heating by roasting, baking, or [57] Abstract: dehydrating the jackfruit seeds prior to blending and cooking with other ingredients to create a homogeneous mixture similar to a food spread. The blended mixture is then packaged for consumption.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050475 Document Code: U [22] Date Filed: 12/11/2018

[54] Title: Krill Powder Enriched Cookies

[71] Applicant(s): Capiz State University - Mambusao Satellite College [PH] AMINOSO, Nevalyn Joy L.[PH]: ARANZADO, Sheila Mae[PH]: FUEGO, Jayven [72] Maker(s): L.[PH]: BESONIA, Edzil[PH] [73] Assignee(s):

[74] Attorney / Agent: FORTUN NARVASA & SALAZAR

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 13/08; A21D 2/36; A23L 17/00; A23L 17/10 This utility model relates generally to step-by-step method of making a malunggay (moringa) pastry. It utilizes indigenous methods such as air- [57] Abstract: drying and pulverizing the vital ingredients, malunggay and krill. The utility model follows the common preparation and baking practices for cookies as well.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050477 Document Code: U [22] Date Filed: 09/11/2018 METHOD OF TESTING THE EFFECTS OF GAMMA-IRRADIATED [54] Title: CARRAGEENAN WATER SUPPLEMENT ON POULTRY [71] Applicant(s): Nueva Vizcaya State University - Bayombong Campus [PH] TAGUIAM, Andres Z[PH]: MORILLO, Rafael Luis F[PH]: MORILLO, Vernadyn [72] Maker(s): A[PH] [73] Assignee(s):

[74] Attorney / Agent: FORTUN NARVASA & SALAZAR

[30] Priority Data: NONE

[51] International Class 8: A23K 50/75; C12Q 1/00; C12Q 1/18; G01N 33/00; G01N 33/53 This utility model relates to a method of testing gamma-irradiated carrageenan water supplement on poultry. The carrageenan water supplement is prepared by mixing gamma-irradiated carrageenan to water. [57] Abstract: The carrageenan water supplement is administered via ingestion to poultry during their growth. Subsequent hematological testing and immunity testing are done to the poultry to investigate on the effects of the water supplement on the production, hematology, and immunologic parameters of poultry.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2018/050478 Document Code: U [22] Date Filed: 12/11/2018

[54] Title: Krill Powder Enriched Cookies

[74] Attorney / Agent: FORTUN NARVASA & SALAZAR

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 13/08; A21D 2/36; A23L 17/00; A23L 17/10 This utility model relates generally to levelling the amount of Krill powder in relation to the amount of malunggay (moringa) in the pastry to reach its optimum quality in terms of appearance, flavor, texture, color, aroma, and general acceptability. It utilizes common preparation methods such as sun- drying/ air-drying, grinding, and baking. The composition of making a krill- [57] Abstract: enriched malunggay cookies includes 250 grams of flour, 12.5 grams of malunggay (moringa) powder, 10 grams of powdered krill, 5 grams of baking- powder, a pinch of salt, 200-gram butter until it becomes creamy, 240 grams of sugar, 54 grams of egg, 2.5 grams of vanilla. Using the Plackett-Burnam Design it was determined that using 100% flour, 5% malunggay powder, and 4% krill, make the cookies' sensory and general acceptability to its optimum.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000259 Document Code: U [22] Date Filed: 11/02/2019 COMPOSITION OF AN ANTIBACTERIAL SOAP WITH AQUEOUS EXTRACT OF [54] Title: KARIMBUAYA (Euphorbia neriifolia), PAKO (Diplazium esculentum) AND MAYANA (Coleus blumei) FOR SKIN INFECTIONS [71] Applicant(s): Cagayan State University [PH]

[72] Maker(s): CHUA, Jinky Marie T.[PH]

[73] Assignee(s):

[74] Attorney / Agent: JINKY MARIE T. CHUA

[30] Priority Data: NONE

[51] International Class 8: A61K 36/47; A61K 36/53; A61Q 19/00; C11D 9/00 This utility model relates to an antibacterial soap composition with herbal extracts to help with skin infections caused by Staphylococcus aureus. It is [57] Abstract: generally composed of coconut oil, lye, propylene glycol, and aqueous extracts of karimbuaya (Euphorbia neriifolia), pako (Diplazium esculentum) and mayana (Coleus blumei).

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000263 Document Code: U [22] Date Filed: 11/02/2019 COMPOSITION OF AN ANTIBACTERIAL LOTION WITH AQUEOUS EXTRACT [54] Title: OF KARIMBUAYA (Euphorbia neriifolia), PAKO (Diplazium esculentum) AND MAYANA (Coleus blumei) FOR SKIN INFECTIONS [71] Applicant(s): Cagayan State University [PH]

[72] Maker(s): CHUA, Jinky Marie T.[PH]

[73] Assignee(s):

[74] Attorney / Agent: JINKY MARIE T. CHUA

[30] Priority Data: NONE

[51] International Class 8: A61K 36/47; A61K 36/53; A61Q 19/00 This utility model relates to an antibacterial lotion composition to help skin infections caused by Staphylococcus aureus. The active ingredients are the karimbuaya (Euphorbia neriifolia), pako (Diplazium esculentum) and mayana (Coleus blumei) aqueous extracts. Before the preparation of the cream, the [57] Abstract: plants undergone phytochemical screening. The results revealed that the each consists of phytochemicals that effectively kills Staphylococcus aureus. Physicochemical, acute dermal toxicity and antibacterial tests of the cream showed positive results and high acceptance upon evaluation.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000264 Document Code: U [22] Date Filed: 11/02/2019 COMPOSITION OF AN ANTIBACTERIAL CREAM WITH AQUEOUS EXTRACT [54] Title: OF KARIMBUAYA (Euphorbia neriifolia), PAKO (Diplazium esculentum) AND MAYANA (Coleus blumei) FOR SKIN INFECTIONS [71] Applicant(s): Cagayan State University [PH]

[72] Maker(s): CHUA, Jinky Marie T.[PH]

[73] Assignee(s):

[74] Attorney / Agent: JINKY MARIE T. CHUA

[30] Priority Data: NONE

[51] International Class 8: A61K 36/47; A61K 36/53; A61Q 19/00 This utility model relates to an antibacterial cream composition to help skin infections caused by Staphylococcus aureus. The active ingredients are karimbuaya (Euphorbia neriifolia), pako (Diplazium esculentum), and mayana (Coleus blumei) aqueous extracts. Before the preparation of the cream, the [57] Abstract: plants undergone phytochemical screening. The results revealed that the each consists of phytochemical constituents that effectively kills Staphylococcus aureus. Physicochemical, acute dermal toxicity and antibacterial tests of the cream showed positive results and high acceptance upon evaluation.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000467 Document Code: U [22] Date Filed: 04/04/2019 A PROCESS OF PRODUCING DRIED SPLITTED SLIPMOUTH TREATED WITH [54] Title: VINEGAR AND CHILI AND A FOOD PRODUCT THEREFROM [71] Applicant(s): CAPIZ STATE UNIVERSITY Dayao Satellite Campus [PH] NAVA, Edna M.[PH]: BELUSO, Lucy A.[PH]: SUSTENTO, Fatima P.[PH]: [72] Maker(s): FUENTES, Princess Lydia S.[PH]: NAVA, Marevic P.[PH] [73] Assignee(s):

[74] Attorney / Agent: O.M MANAHAN & ASSOCIATES

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00; A23L 17/10; A23L 27/14 The present utility model relates to a process of producing dried splitted slipmouth treated with vinegar and chili and a food product therefrom that would be healthy option for individuals having vitamins and minerals deficiency, a condition leading to health maladies. The process of producing dried splitted slipmouth treated with vinegar and chili comprises the steps of: securing and collecting slipmouth fishes in a containing means; washing and [57] Abstract: cleaning the fishes by splitting and removing their gills and internal organs; soaking the cleaned fishes in brine solution; soaking the brine-treated fishes in vinegar; draining the vinegar-treated fishes; soaking the drained fishes in a chili concentrate; and drying the chili-treated fishes. The process includes frying of the dried chili-treated fishes. The food product from the process is fried chili-treated fishes.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000468 Document Code: U [22] Date Filed: 04/04/2019 FRIED SPLITTED SLIPMOUTH TREATED WITH CALAMANSI AND GARLIC [54] Title: AND THE PROCESS OF PRODUCING THEREOF [71] Applicant(s): CAPIZ STATE UNIVERSITY DAYAO SATELLITE CAMPUS [PH] NAVA, Edna M.[PH]: ANTIOQUIA, Ivy Mae[PH]: CONCEPCION, Lorina G.[PH]: [72] Maker(s): BELUSO, Ahzyll N.[PH]: ARRO, Candelaria O.[PH] [73] Assignee(s):

[74] Attorney / Agent: O.M MANAHAN & ASSOCIATES

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00; A23L 17/10; A23L 5/10 The present utility model relates to fried splitted slipmouth treated with calamansi and garlic and the process of producing thereof that could address the vitamins and minerals deficiencies particularly people considered as undernourished or malnourished. The process of producing fried splitted slipmouth treated with calamansi and garlic comprises the steps of: a. [57] Abstract: collecting a predetermined number of slipmouth fishes in a containing means; b. splitting the fishes to remove their gills and internal organs; c. cleaning and washing the fishes; d. soaking the fishes in calamansi juice; e. draining the calamansi-treated fishes; f. soaking the drained fishes in garlic concentrate; g. drying the garlic-treated fishes; and h. frying the dried fishes. The product produced by the foregoing process is a fried food item.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000498 Document Code: U [22] Date Filed: 04/04/2019 DRIED SPLITTED SLIPMOUTH TREATED WITH KAMIAS (Averrhoa bilimbi) [54] Title: AND BIGNAY (Antidesma bunius) AND THE PROCESS OF PRODUCING THEREOF [71] Applicant(s): CAPIZ STATE UNIVERSITY DAYAO SATELLITE CAMPUS [PH]

[72] Maker(s): NAVA, Edna M.[PH]: DEANG, Cherry Ann M.[PH]: DELFIN, Nilo D[PH]

[73] Assignee(s):

[74] Attorney / Agent: O.M MANAHAN & ASSOCIATES

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00; A23L 17/10; A23L 5/10 The present utility model relates to dried splitted slipmouth treated with kamias and bignay and the process of producing thereof that would provide a healthy food option for individuals with minerals and vitamins deficiencies. The process comprises the steps of: a. securing and collecting slipmouth fishes; b. splitting, washing, and cleaning the slipmouth fishes; c. soaking the [57] Abstract: cleaned fishes in brine solution; d.soaking the brine-treated fishes in kamias extract; e. draining the kamias-treated fishes; f. soaking the drained fishes in bignay concentrate; and g. drying the bignay-treated fishes. The product produced by the foregoing process is a dried fish treated with kamias and bignay.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000499 Document Code: U [22] Date Filed: 04/04/2019 DRIED SPLITTED SLIPMOUTH TREATED WITH KAMIAS (Averrhoa bilimbi) [54] Title: AND GINGER AND THE PROCESS OF PRODUCING THEREOF [71] Applicant(s): CAPIZ STATE UNIVERSITY DAYAO SATELLITE CAMPUS [PH]

[72] Maker(s): NAVA, Edna M.[PH]: DEANG, Cherry Ann M.[PH]: DELFIN, Nilo D. [PH]

[73] Assignee(s):

[74] Attorney / Agent: O.M MANAHAN & ASSOCIATES

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00; A23L 17/10; A23L 5/10 The present utility model relates to dried splitted slipmouth treated with kamias (Averrhoa bilimbi) and ginger and the process of producing thereof that would offer a healthy food option for individuals with minerals and vitamins deficiencies which could lead to health maladies. The process of producing dried splitted slipmouth treated with kamias and ginger comprises [57] Abstract: the steps of: a. ecuring and collection slipmouth fish in containing means; b. splitting, washing, and cleaning the slipmouth fishes; c. soaking the cleaned fishes in brine solution; d. soaking the brine-treated fishes in kamias extract; e. draining the kamias-treated fishes; f. soaking the drained fishes in ginger concentrate; and g. drying the ginger-treated fishes. The product produced by the foregoing process is a dried fish treated with kamias and ginger.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000500 Document Code: U [22] Date Filed: 04/04/2019 DRIED SPLITTED SLIPMOUTH TREATED WITH CALAMANSI (Citrofortunella [54] Title: microcarpa) AND TURMERIC AND THE PROCESS OF PRODUCING THEREOF [71] Applicant(s): CAPIZ STATE UNIVERSITY DAYAO SATELLITE CAMPUS [PH] NAVA, Edna M.[PH]: BELUSO, Lucy A.[PH]: FUENTES,Princess Lydia S.[PH]: [72] Maker(s): ANTIOQUIA, Ivy Mae[PH]: ALBARAN, Aida F.[PH] [73] Assignee(s):

[74] Attorney / Agent: O.M MANAHAN & ASSOCIATES

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00; A23L 17/10; A23L 5/10 The present utility model relates to a dried splitted slipmouth treated with calamansi (Citrofortunella microcarpa) and turmeric and the process of producing thereof that would offer individuals with vitamins and minerals deficiencies a healthy food option. The process of producing dried splitted slipmouth treated with calamansi and turmeric comprises the steps of: a. securing and collecting slipmouth fishes in a containing means; b. washing [57] Abstract: and cleaning the fishes after splitting to remove gills and internal organs; c. soaking the cleaned fishes in brine solution; d. soaking the brine-treated fishes in calamansi juice; e. draining the calamansi-treated fishes; f. soaking the drained fishes in turmeric concentrate; and g. drying the turmeric-treated fishes. The product produced by the foregoing process is a dried splitted slipmouth treated with calamansi and turmeric.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000993 Document Code: U [22] Date Filed: 05/08/2019 PROCESS OF PREPARING SEA GRAPE (CAULERPA LENTILLIFERA) [54] Title: BEVERAGE FLAVORED WITH FRUIT JUICE [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): SILGUERA, Naomi E.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 2/02 The utility model discloses a process of preparing sea grape (Caulerpa lentillifera) beverage flavored with fruit juice. The beverage comprising sea [57] Abstract: grapes (Caulerpa lentillifera), honey, and fresh fruit juices from pineapple, guyabano, and calamansi.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000999 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: COMPOSITION OFCHIKOO FRUIT (MANILKARA ZAPOTA) PULP CANDY

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): CAPUYAN, Ludimie R.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23G 3/48 This utility model discloses the composition of a sweet confection and glazed with sugar chikoo fruit (manilkara zapota) pulp candy. It is a hard candy with [57] Abstract: exceptional sweet taste, normally eaten casually, often with the fingers, as a snack between meals. Its composition comprises of chikoo fruit pulp as the main ingredient, sugar, honey, milk and gelatin powder.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001005 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF SPICED COCONUT SPA VINEGAR

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH]

[72] Maker(s): BUATES, Maria Donna F.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: C12J 1/00 The present utility model relates generally to a formulation of spiced coconut sap vinegar. The formulation of the present utility model consisting of the [57] Abstract: following ingredients: coconut sap vinegar 84%, chili pepper 4%, ginger 8%, garlic 4%.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001006 Document Code: U [22] Date Filed: 05/08/2019 PROCESS OF PRODUCING SWEET POTATO RICE CAKE (BUTSI) ENRICHED [54] Title: WITH MALABAR SPINACH [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH] CINCO, Jr., Antonio P.[PH]: COLONGAN, Carl L.[PH]: PLANCO, Luke Anthony [72] Maker(s): S.[PH]: CENIZA, Marsha M.[PH]: MOMO, Michelle[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 29/00; A23L 5/00 The process of producing a steamed sweet potato rice cake (butsi) comprising the following steps: boiling the sweet potato until it becomes soft and tender, peeling the boiled sweet potato and mashing it using the mortar and pestle and setting them aside, combining all dry ingredients such as Glutinous Rice Flour, powdered Malabar Spinach, white sugar, salt and the mashed sweet potato in a mixing bowl, mixing all the ingredients thoroughly [57] Abstract: using the wooden spoon and subsequently adding vanilla and evaporated milk until all ingredients are evenly distributed to attain the desired dough, portioning the dough into equal sizes forming into a flat circle and at the same time preparing the steamer, putting a teaspoonful of pineapple jam on the middle of the flattened dough, molding it forming ·like balls, steaming the balls using the steamer for about 10-15 minutes, rolling each ball in the plate with desiccated coconut then serve.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001008 Document Code: U [22] Date Filed: 05/08/2019 FORMULATION OF STEAMED SWEET POTATO RICE CAKE (BUTSI) [54] Title: ENRICHED WITH MALABAR SPINACH [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH] CINCO, Jr., Antonio P.[PH]: COLONGAN, Carl L.[PH]: PLANCO, Luke Anthony [72] Maker(s): S.[PH]: CENIZA, Marsha M.[PH]: MOMO, Michelle[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 29/00; A23L 5/00 This utility model relates generally to a sweet potato (butsi) but more specifically to the composition of this Butsi from mashed Sweet Potato and [57] Abstract: Glutinous Rice, White Sugar, Evaporated Milk, Vanilla Extract, Iodized Salt, Powdered Malabar Spinach, Desiccated Coconut.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001009 Document Code: U [22] Date Filed: 05/08/2019 FORMULATION OF CHEESY SQUASH (CUCURBITA MAXIMA) FORTIFIED [54] Title: CREAMSICLE [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH]

[72] Maker(s): CINCO, Jr., Antonio P.[PH]: PATIÑO, Lemuel D.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23C 13/00; A23C 13/12 This utility model relates generally to a creamsicle but more specifically to [57] Abstract: the composition of this creamsicle from Mashed Squash, Condensed Milk, Whipping Cream, Cream Cheese and Vanilla.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001012 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF A SPICY CHOCOLATE COATED BANANA POLVORON

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH] PAEZ, Jude Charrel B.[PH]: FERNANDEZ, Marjorie S.[PH]: JAYME, Marie [72] Maker(s): Stephanie P.[PH]: MONTECALVO, Luciano G.[PH]: OPUS, Crestina E.[PH]: PAKINGAN, Nhiezyl E.[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 2/00 This utility model relates generally to a shortbread but more specifically to the composition of spicy chocolate coated banana (Musa acuminata x balbisiana var. Cardava) polvoron. These are the composition of the formulation; Ingredients % by mass All-Purpose Flour 5.80 [57] Abstract: Banana Flour 16.67 10 Powdered Milk 12.32 Chili Pepper Powder 1.45 Refined Sugar 18.84 Unsalted Butter 21.74 Chocolate Bars 23.19

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001015 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF SQUASH-RICE CAKE

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH]

[72] Maker(s): BUATES, Maria Donna F.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A21D 2/00; A23L 5/00 The present utility model discloses the formulation of producing squash-rice cake. The formulation of the present utility model consisting, of the following [57] Abstract: ingredients: mashed squash 58.10%, rice flour 15.87%, coconut milk 10.19%, refined sugar 8.85%, egg yolk .89 %, margarine 5.03%, vanilla .67%, and baking soda .40%.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001016 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: PROCESS OF PRODUCING SQUASH-RICE CAKE

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH]

[72] Maker(s): BUATES, Maria Donna F.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A21D 2/00; A23L 5/00 The present utility model discloses the process of producing squash-rice cake. The process of producing of the present utility model comprising the steps of: steaming of peeled squash until tender; mashing of cooked squash; measuring of ingredients accurately; creaming of margarine and refined sugar; adding of egg yolk to the creamed mixture; adding of mashed squash [57] Abstract: while stirring continually; pouring of rice flour, baking soda, vanilla and coconut milk then stir until the mixture becomes smooth and thoroughly combined; pouring of mixture into a prepared molder lined with banana leaf; placing of molders over a preheated coals then covered with tin sheets with preheated coals over it; and baking for 15 - 20 minutes.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001032 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: COMPOSITION OF PRODUCING NIPA PALM (NYPA FRUTICANS) JAM

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): OLIVAR, Gladies Mae C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 21/00; A23L 21/10 This utility model discloses the composition of thick mixture of fruit, pectin, and sugar that is boiled gently but quickly until the fruit is soft and has an organic shape, yet is still thick enough that it spreads easily and. can form a [57] Abstract: blob. In addition to being a spread, jams are also good for fillings wherein the composition comprises of nipa palm fruit meat(blend), water, refined sugar; muscovado.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001039 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF SQUID (LOLIGO EDULIS) INSTANT NOODLES

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH] DIONALDO, Proserpina T.[PH]: SABANDAL, Elisheka P.[PH]: DIONALDO, [72] Maker(s): Gemma R.[PH]: SOLIVA, Dyna R.[PH]: DIZON, Noel D.[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 17/00 This present utility model discloses the formulation of producing squid (Ioligo edulis) instant noodles. Squid (loligo edulis) belongs to the phylum of mollusks specifically in class palecypoda. Squid contains low level of fat and also supplies certain nutrients that protect your heart, help keep your blood [57] Abstract: pressure normal and help keep your cholesterol within a normal range, all of which are reasons the seafood is a good choice in terms of your heart. It comprises of noodles products for human consumption with ground squid, flour, iodized salt, vegetable oil, granulated garlic, lime solution and eggs together with uses thereof.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001045 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF COCONUT-SQUASH NUGGETS

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY-TUBURAN CAMPUS [PH]

[72] Maker(s): BUATES, Maria Donna F.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00 The present utility model relates generally to a formulation of producing meatless nuggets, made from coconut meal (sapal) after extracting its milk for a separate purpose and squash. The formulation of the present utility [57] Abstract: model consisting of the following ingredients: coconut meal (sapal) 15.72%, mashed squash 23.58%, whole eggs 7.86, all-purpose flour 7.86%, onion 3.54%, garlic 1.18%, salt .55%, black pepper .39%, oil 39.32%.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001046 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF PRODUCING LANZONES (LANSIUM PARASITICUM) FRUIT [54] Title: WINE [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): CAPUYAN, Ludimie R.[PH]: DOROG, Cheryl B.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: C12G 1/00 This utility model discloses the composition of a mouthwatering sweet and sour taste but delicious lanzones (lansium parasiticum) wine. It contains a range of minerals, vitamins and bioactive compounds, such as [57] Abstract: phytochemicals, that are important for good health. It is best served as chilled drink during and after meals. Its composition comprises of lanzones pulp as the main ingredient, sugar, yeast energizer, pectic enzyme, acid blend, wine tannin, wine yeast (Montrachet) and Campden Tablets.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001052 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF SQUASH (CUCURBITA MAXIMA) BARS ENRICHED WITH [54] Title: CARABAO`S (BUBALUS BABALIS) MILK CEBU TECHNOLOGICAL UNIVERSITY - MAIN CAMPUS [PH] and TAMAYO, [71] Applicant(s): Daisy G. [PH] [72] Maker(s): TAMAYO, Daisy G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00 The utility model provides a consumer acceptable composition of squash (Cucurbita maxima) bars enriched with Carabao's (Bubalus bubalis) milk. The [57] Abstract: formulation of producing squash (Cucurbita maiima) bars enriched with Carabao's (Bubalus bubalis) milk comprising of steamed and mashed squash puree, Carabao's milk, grated coconut, centrifugal sugar, glucose and vanilla.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001057 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF SQUASH (CUCURBITA MAXIMA) BARS ENHANCED WITH [54] Title: KALAMANSI (CITROFORTUNELLA MICROCARPA) CEBU TECHNOLOGICAL UNIVERSITY - MAIN CAMPUS [PH] and TAMAYO, [71] Applicant(s): Daisy G. [PH] [72] Maker(s): TAMAYO, Daisy G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00 The utility model provides a consumer acceptable composition of squash (Cucurbita maxima) bars enhanced with kalamansi (Citrofortunella microcarpa). The formulation of producing squash (Cucurbita maxima) bars [57] Abstract: enhanced with kalamansi (Citrofortunella microcarpa) comprising of steamed and mashed squash puree, minced kalamansi peel, kalamansi extract, grated coconut, centrifugal sugar, vanilla and glucose.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001059 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: ORGANIC VINEGAR COMPOSITION OF KAMIAS (AVERRHOA BILIMBI)

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): BATICAN, Ivy A.[PH]: DOROG, Cheryl B.[PH]: GENERAL, Edralin A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: C12J 1/00 This utility model discloses the composition of organic vinegar made from kamias fruits as the main ingredient of the formulation of the product. It comes with sugar, water, yeast. To produce a flavorful kamias vinegar as a best for pickling, acidic ingredients in cooking and can even be mainly used [57] Abstract: in the culinary arts. Furthermore, kamias vinegar can be used as a basic seasoning in the preparation and cooking of certain foods, because its sharp taste makes it so useful and versatile. The kamias fruit, also called bilimbi, has a sour flavor that many use as a cooking agent. A method of producing kamias vinegar is provided.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001060 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF SHRIMP (Metapenaeus Ensis) INSTANT NOODLES

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH] DIONALDO, Proserpina T.[PH]: SABANDAL, Elisheba P.[PH]: DIONALDO, [72] Maker(s): Gemma R.[PH]: SOLIVA, Dyna R.[PH]: DIZON, Noel D.[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: a23l 17/40 This present utility model discloses the formulation of producing shrimp (metapenaeus ensis) instant noodles. Shrimp (metapenaeus ensis) are swimming crustaceans with long narrow muscular abdomens and long antennae. Unlike crabs and lobsters, shrimp have well developed pleopods (swimmerets) and slender walking legs; they are more adapted for swimming than walking. Historically, it was the distinction between walking and swimming that formed the primary taxonomic division into the former suborders Natantia and Reptantia. It is also low in saturated fat low in [57] Abstract: calories, lower in mercury as compared with other fish, contains iron, protein, zinc, B3, vitamin D, selenium, and leptin. It has been found to lower triglyceride levels, improve LDL to HDL cholesterol levels (it does also increased the LDL cholesterol but since it also increases HDL and improves the overall ratio of the two, it's not totally bad), be protective against cancers, regulate appetite due to its leptin content. It comprises of noodles products for human consumption with ground shrimp, flour, iodized salt, vegetable oil, granulated garlic, lime solution and eggs together with uses thereof.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001063 Document Code: U [22] Date Filed: 05/08/2019 JACKFRUIT WHITE PULP (ARTOCARPUS HETEROPHYLLUS) COMPOSITION [54] Title: IN PRODUCING GUMDROPS [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): BATICAN, Ivy A.[PH]: DOROG, Cheryl B.[PH]: HINTAPAN, Rodel S.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 5/00 This utility model disclose a value added sweet tooth dessert at the end of a meal, an eye appealing and catching cake decoration, a stomach filler that are normally eaten casually often with finger wherein the composition comprises of gelatin, cold water, boiling water, sugar, jackfruit white pulp extract, and food coloring. A very chewable, soft, a little sticky, usually covered with sugar but not super sweet jackfruit white pulp gumdrops than the hand sweet [57] Abstract: candies. Jackfruit is a sweet, delicious and exotic fruit that is packed with many nutrients and benefits. Jackfruit is known as the jack of all fruits. It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. This fruit also contains calorie but no cholesterol or saturated fats. Consume jackfruit for the best taste; nutrition and its many health benefits.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001066 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF CANNED MILKFISH FRY (Chanos chanos) BALLS

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): DIONALDO, Proserpina T.[PH]: SABANDAL, Elisheba P.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23B 4/00; A23L 17/00 This present utility model discloses the formulation of producing canned milkfish fry (Chanos chanos) balls. The utilization of milkfish fry to canning results in the control of wasting fish especially in time of abundance. This is [57] Abstract: very much applicable because the preservation of milkfish fry balls by canning has a longer period of keeping its quality product. So, it will minimize the expenses budgeted for food.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001067 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF PRODUCING HEALTH TEA WITH CITRUS PEEL AND [54] Title: MORINGA LEAF [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): BATICAN, Ivy A.[PH]: DOROG, Cheryl B.[PH]: QUINO, Looverville D.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23F 3/00; A23F 3/16; A23F 3/22 The utility model composed of health tea with Citrus peel and Moringa leaf. To improve the functionality of Citrus peel and Moringa leaf, as to produce a health tea. A method of producing health tea with Citrus peel and Moringa leaf is provided: The heath tea is made from Citrus peel and Moringa leaf as the raw material of the formulation of the product, with little sugar added and [57] Abstract: drying the Moringa leaf, toasting the Citrus peel then lastly grinding both raw materials are carried out. Moringa oleifera is famous for the numerous applications it has in both external and internal health like it may help with improving cardiovascular health, glucose metabolism, and eye and pulmonary health. Citrus peels are ·packed with immune boosting vitamin C, bone-building calcium and anti-inflammatory, antioxidant bioflavonoids.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001069 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: COMPOSITION OF WOOD PUTTY

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH] CASTILLA, Delfa G.[PH]: VASQUEZ, Roel L.[PH]: RABANES, Gelyn[PH]: [72] Maker(s): SABIO, Delia G.[PH]: MATA, Marlon D.[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: C09K 3/00 Disclosed is a composition of wood ·putty for enhancing woodworking jobs, specifically containing sawdust, white glue, talc powder, linseed oil and [57] Abstract: tinting color. As such composition is non- volatile and comprises with the uses of the putty thereof.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001070 Document Code: U [22] Date Filed: 05/08/2019 PROCESS OF PRODUCING CANNED SARDINES (SARDINA PILCHARDUS) IN [54] Title: SWEET CHILI SAUCE STYLE [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): DIONALDO, Proserpina T.[PH]: SABANDAL, Elisheba P.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23B 4/00; A23L 17/00 The present utility model is a process of producing canned sardines (Sardina pilchardus) in sweet chili sauce style which involves the steps of cleaning and removing fins,scales, head, tail and entrails, cutting into container length pieces, washing and soaking for 30 minutes in brine made up in the proportion of one tablespoon of the salt and one quart of water, removing and draining , rubbing the drained fish with dry salt for 2 hours, rinse fish in fresh water, packing them in jars, placing the lids in the container loosely, steaming [57] Abstract: for 30 minutes at 3 pounds steam pressure 105°C (225°F), removing and inverting the containers on a wire screen for 3 minutes, placing chopped onion bay leaf and adding sweet chili sauce and tomato sauce, half sealing the glass jars before they are processed and processing glass jars for 10 minutes at 10 pounds steam pressure 480C (240°F) complete sealing the jars and cooling on racks, wiping with moist cloth, labeling with the date and storing.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001072 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF PRODUCING BUTTERFLY PEA FLOWER (ORIGANUM [54] Title: VULGARE) GUMDROPS [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH] OLIVAR, Gladies Mae C.[PH]: COSTAN, Emily C.[PH]: CAPUYAN, Ludimie [72] Maker(s): R.[PH]: BATICAN, Ivy A.[PH]: BAGUIO, Jacqueline C.[PH] [73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23G 3/00 This utility model discloses the composition of chewable, soft, a little sticky, usually covered with sugar but not super sweet butterfly pea flower gumdrops than the hand sweet candies. It is a value added sweettooth dessert.at the end of a meal, an eye appealing and catching cake decoration, [57] Abstract: a stomach filler that are normally eaten casually often with finger wherein the composition comprises of gelatin, cold water, boiling water; sugar,- lemon extractor peppermint, butterfly pea flower extract and food coloring with uses thereof.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001073 Document Code: U [22] Date Filed: 05/08/2019 FORMULATION OF CANNED SARDINES (SARDINA PILCHARDUS) IN SWEET [54] Title: CHILI SAUCE STYLE [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): DIONALDO, Proserpina T.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23B 4/00; A23L 17/00 The present utility model discloses the formulation of producing canned sardines (Sardina pilchardus) in sweet chili sauce style. Sardines are locally known as "Tuloy" in Moalboal. It is also related to herrings, both in the family of Clupeidae and a natural source of marine omega-3 fatty acids, which [57] Abstract: reduce the blood sugar levels and cardiovascular disease. The sardines in any locality and commonly very cheap. It comprises of canned sardines,sweet chili sauce style good for human consumption with onion, bay leaf, salt, sweet chili sauce and tomato sauce together with uses thereof

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001076 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: COMPOSITION OF PRODUCING PAPAYA (CARICA PAPAYA) KETCHUP

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): BATICAN, Ivy A.[PH]: DOROG, Cheryl B.[PH]: CASTILLA, Delfa G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00 This utility model discloses the composition of .a natural and fresh ingredient like onion, garlic, cayenne powder, salt, vinegar, honey and tomato paste. A nutritious papaya ketchup as a best partner condiment and flavoring ingredients in cooking and even in home as part of daily meals. Papaya is [57] Abstract: rich in enzymes called papain and chymopapain which helps with the digestions, particularly it breaks down the proteins from food we eat into amino acids. A method of producing papaya ketchup is provided. The cheap ketchup is made from papaya fruits as the main ingredient of the formulation of the product.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001077 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF SQUASH ( Cucurbita maxima) BARS ENHANCED WITH [54] Title: KALAMANSI (Citrofortunella microcarpa) AND ENRICHED WITH CARABAO`S (Bubalus bubalis) MILK CEBU TECHNOLOGICAL UNIVERSITY-MAIN CAMPUS [PH] and TAMAYO, [71] Applicant(s): Daisy G. [PH] [72] Maker(s): TAMAYO, Daisy G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23G 3/00 The utility model provides a consumer acceptable composition of squash (Cucurbita maxima) bars enriched. with Carabao's (Bubalus bubalis) milk. The [57] Abstract: formulation of producing squash (Cucurbita maxima) bars enriched with Carabao's (Bubalus bubalis) milk comprising of steamed and mashed squash puree, Carabao's milk, grated coconut, centrifugal sugar, vanilla and glucose.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001081 Document Code: U [22] Date Filed: 05/08/2019 FORMULATION OF PRODUCING BITTER GOURD (MOMORDICA CHARANTIA) [54] Title: PIE [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): MANGUBAT, Florieza M. [PH]: MANGUBAT, Fernando N.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 2/36 The present utility model discloses the formulation of producing a pie from bitter gourd (Momordica charantia) fruits comprising the materials of 40 % all- [57] Abstract: purpose flour; 30 %, bitter gourd (Momordica charantia); 11% condensed milk; 5% all-purpose cream; 5 % water; 4 % butter; 4% refined sugar; and 1% vanilla.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001082 Document Code: U [22] Date Filed: 05/08/2019 COMPOSITION OF PRODUCING SPRING ROLL FILLED WITH MUSSEL [54] Title: (PERNA VIRIDIS) AND TURNIP (PACHYRHIZUS EROSUS) [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): BATICAN, Ivy A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A23L 17/00 This utility model aims to produce a nutritious spring roll filled with mussel. and turnip as a best food for daily meals. A method of producing spring roll is provided· The cheap spring roll is made from· mussel and turnip as the main ingredient of the formulation of the product. It comes with a natural and fresh ingredient like onion, garlic, pepper, and salt. Mussels offer several health [57] Abstract: benefit~. They are high in B12 vitamins and provide a readily absorbed source of many other B & C vitamins, amino acids vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. Turnips are a root crop vegetable that provides low calories. It is therefore the perfect substitute meal for people who want to attain a physically fit body without sacrificing the need for energy for performing strenuous activities.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001083 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: FORMULATION OF CAMOTE (IPOMOEA BATATAS) BREAD

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): MANGUBAT, Florieza M. [PH]: MANGUBAT, Fernando N.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A21D 2/00; A23L 5/00 The present utility model discloses the formulation of producing a sweet potato bread (Ipomoea batatas) comprising the materials of 40% sweet potato [57] Abstract: (Ipomoea batatas) leaves ; 20 %first class flour; 19% refined sugar; 10 % butter; 4%· milk powder; 4 %egg; 2 % salt; and 1 % yeast.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001084 Document Code: U [22] Date Filed: 05/08/2019

[54] Title: COMPOSITION OF SQUASH (Cucurbita maxima) BARS

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH] and TAMAYO, Daisy G. [PH]

[72] Maker(s): TAMAYO, Daisy G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23G 3/00 The utility model provides a consumer acceptable composition of squash (Cucurbita maxima) bars. The formulation of producing squash (Cucurbita [57] Abstract: maxima) bars comprising of boiled and mashed squash puree, grated coconut, ·centrifugal sugar, vanilla and glucose.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001086 Document Code: U [22] Date Filed: 05/08/2019 PROCESS OF PRODUCING GUAVA LEAF (PSIDIUM GUAJAVA) ICED TEA [54] Title: DRINK [71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): BATICAN, Ivy A.[PH]: OLIVAR, Gladies Mae C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: YBAÑEZ, Adrian P.

[30] Priority Data: NONE

[51] International Class 8: A23L 2/00 The utility model composed of iced tea drink which is made from guava leaves as the main ingredient of the formulation of the product. It comes with sugar, honey, cinnamon stick, and water. To elucidate the anti-inflammatory activities of Psidium guajdva (guava) leaf. To improve the functionality of guava leaf, as to produce a guava leaf tea. Guava leaves are just as [57] Abstract: medicinally useful as the nutritional powerhouse fruit they grow with. The leaves of the guava tree are full of antioxidants, anti-inflammatory agents; antibacterial, and even tannins that can have significant health benefits, from treating stomach troubles to chronic diseases like cancer. A method of producing guava leaf iced tea drink is provided.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001253 Document Code: U [22] Date Filed: 11/09/2019

[54] Title: CONCRETE HOLLOW BLOCK

[71] Applicant(s): RELUCIO, Danilo M. [PH]

[72] Maker(s): RELUCIO, Danilo M.[PH]

[73] Assignee(s):

[74] Attorney / Agent:

[30] Priority Data: NONE

[51] International Class 8: E04C 1/00 Disclosed is a concrete building hollow block that is readily and firmly interlocks and connected with one another wherein the means utilized for integrating and interlocking the blocks are so formed that a wall or partition [57] Abstract: constituted of an assembly of such blocks being specifically designed and measure to possess the strength and stability to satisfy the building code requirements.

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[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/050305 Document Code: U [22] Date Filed: 17/06/2019

[54] Title: Currency-Operated Internet Access Automation System

[71] Applicant(s): Isabela State University - San Mateo Campus [PH]

[72] Maker(s): GONZALES, Kelvin Kris C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Fortun Narvasa & Salazar

[30] Priority Data: NONE

[51] International Class 8: G06Q 20/00; G06Q 30/00 The present utility model relates to a coin-operated internet access system comprising a currency collector for collecting payment, a timer module to monitor internet access duration, a software installed in a computer through a storage module that monitors the internet access duration and stores user information, [57] Abstract: login/registration means for users through the software as displayed on the computer. It requires minimum human supervision and provides internet connection through a server after payment has been collected through the currency collector. Revenue is also calculated and recorded by the system over time.

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