![[19] Intellectual Property Philippines [12] Utility Model](http://data.docslib.org/img/6f17858a0abef92a278857ef63adc73b-1.webp)
Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/000826 Document Code: U [22] Date Filed: 03/07/2019
[54] Title: EDIBLE OIL
[71] Applicant(s): OLEO-FATS, INC. [PH]
[72] Maker(s): LAO, Chris Nicholas T.[PH]
[73] Assignee(s):
[74] Attorney / Agent: SANDIEGO, Jorge Cesar M.
[30] Priority Data: NONE
[51] International Class 8: A23D 9/00; A23D 9/013; A23G 9/52; C11B 3/00 This utility model refers to edible oils and in particular edible oils rich in lauric acid. Said edible oils are prepared by the fractionation of [57] Abstract: triglycerides/Fatty acids and thereafter blended to produce the new set of edible oils.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001284 Document Code: U [22] Date Filed: 20/09/2019
[54] Title: SANTOL (Sandoricum koetjape)-KAMIAS (Averrhoa bilimbi) LEATHER LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23B 7/02; A23B 7/028; A23L 19/00 The present utility model relates to a product which is santol (Sandoricum koetjape) kamias (Averrhoa bilimbi) leather. The tropical fruits were combined with sugar, calamansi juice, sesame seeds and pectin powder. The confection [57] Abstract: produced has a high degree of acceptability among consumers which suggests opportunity for commercialization.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001285 Document Code: U [22] Date Filed: 20/09/2019
[54] Title: SANTOL (Sandoricum koetjape)-BALIMBING (Averrhoa carambola) CHEWS LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23G 3/00; A23G 3/34; A23G 3/48; A23L 19/00 The present utility model relates to a product which is santol (Sandoricum koetjape)-balimbing (Averrhoa carambola) "chews". The tropical fruits were combined with sugar. Boiling, spreading, cooling and cutting into bite-sized [57] Abstract: pieces followed. The confection produced by the present process has a chewable texture with high degree of acceptability among consumers which suggests opportunity for commercialization.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001286 Document Code: U [22] Date Filed: 20/09/2019 READY-TO-EAT COCONUT CREAM-BASED SANTOL (Sandoricum koetjape) [54] Title: DISH WITH TURMERIC LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23B 7/00; A23L 19/00; A23L 3/00; A23L 5/00 The present utility model is a product which is ready-to-eat coconut cream based santol (Sandoricum koetjape) dish with turmeric comprising the following ingredients: grated santol, coconut cream, ground pork, onion, [57] Abstract: ginger, salt, turmeric powder, alamang, bell pepper, garlic, sugar and ground black pepper. The dish produced by the present process provide healthier dish alternative and provide all-year availability of the santol fruit.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001287 Document Code: U [22] Date Filed: 20/09/2019
[54] Title: SANTOL (Sandoricum koetjape)-BASED SOFT CANDY (Champoy) LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23L 19/00; A23L 3/00; A23L 5/00 The present utility model relates to a santol (Sandoricum koetjape)-based product which is a soft candy or "champoy". The composition comprises [57] Abstract: proportions of santol fruit meat: sugar that ranges from 1-2:1 by weight. The composition is s acceptable by consumers and is nutritionally packed with ascorbic acid and dietary fiber.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001288 Document Code: U [22] Date Filed: 20/09/2019
[54] Title: DEHYDRATED SANTOL (Sandoricum koetjape) PRESERVE LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23B 7/00; A23B 7/02; A23L 19/00; A23L 29/00 This utility model generally relates to a product specifically to a dehydrated [57] Abstract: santol (Sandoricum koetjape) preserve. The product derived provides an alternative healthy fruit snack with promising market potential.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001289 Document Code: U [22] Date Filed: 20/09/2019
[54] Title: TROPICAL FRUITS-BASED SOFT-TEXTURED CONFECTION LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23G 3/00; A23G 3/48; A23L 19/00; A23L 29/00 The present utility model relates to a product which is a tropical fruits-based soft-textured confection. The tropical fruits used for the present utility model are santol (Sandoricum koetjape) and Indian mango (Mangifera indica). The [57] Abstract: grated fruits were mixed with sugar and chilli extract. Boiling, cooling, cutting, rolling in toasted sesame seeds and packaging followed. The confection produced has high degree of acceptability among consumers which suggests opportunity for commercialization.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001290 Document Code: U [22] Date Filed: 20/09/2019 DEHYDRATED BALIMBING (Averrhoa carambola) PRESERVE WITH GINGER [54] Title: BITS LAGUNA STATE POLYTECHNIC UNIVERSITY [PH] and CAPILOS, Liberata A. [71] Applicant(s): [PH] [72] Maker(s): CAPILOS, Liberata A.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23B 7/02; A23B 7/028; A23L 19/00 The present utility model is a product which is dehydrated balimbing preserve with ginger bits. The balimbing and ginger slices were combined with sugar and water. Soaking, washing, blanching, boiling, drying, cooling [57] Abstract: and packaging followed. The confection produced by the present process has a high degree of acceptability among consumers and provide all-year round availability of balimbing fruit in the form of dehydrated preserve.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001312 Document Code: U [22] Date Filed: 30/09/2019
[54] Title: WATER TANK INTAKE FILTER
[71] Applicant(s): GOLINGAY, Joseph O. [PH]
[72] Maker(s): GOLINGAY, Joseph O.[PH]
[73] Assignee(s):
[74] Attorney / Agent: GOLINGAY, Joseph O.
[30] Priority Data: NONE
[51] International Class 8: B01D 29/00 Disclosed is a water tank intake filter device that could inexpensively filter sediments and floating impurities from entering a water tank and is embodied by an enclosure with a top cover, an incoming coupling with an incoming fastening means, an outgoing coupling with an outgoing fastening means, wherein said couplings are used to easily detach the water tank intake filter from the water tank's pipes during cleaning, a drain to remove the collected [57] Abstract: sediments and a porous material disposed inside an inverted L-shaped outgoing pipe which is used to filter the source water. The water tank intake filter is an inexpensive solution to a problem common among water filters wherein when said filters are clogged it is replaced and thrown away while the water tank intake filter employs a recyclable porous material and all of its parts are detachable and cleanable.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001314 Document Code: U [22] Date Filed: 30/09/2019
[54] Title: BEVERAGE COOLER
[71] Applicant(s): GOLINGAY, Joseph O. [PH]
[72] Maker(s): GOLINGAY, Joseph O.[PH]
[73] Assignee(s):
[74] Attorney / Agent: GOLINGAY, Joseph O.
[30] Priority Data: NONE
[51] International Class 8: F25D 31/00 Disclosed is a device that cools down a drinking mug or glass with beverage more specifically a device that could cool down a drinking mug or glass without diluting the beverage with water from the melted ice which embodies a liquid tight container preferably made of metal or any other temperature conductive material. The beverage cooler container having a bottom floor which is connected to all bottom parts of the peripheral outer [57] Abstract: wall and the internal cylindrical wall. This beverage cooler cools down a beverage inside a mug without diluting its contents with melted ice which uses the principle of temperature transfer wherein the ice is put inside the beverage cooler container that cools down the mug containing the beverage to be cooled down. The temperature transfer is done through the walls of the beverage cooler and the mug containing the beverage to be cooled which touches each other.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001360 Document Code: U [22] Date Filed: 14/10/2019
[54] Title: SAUCE POUCH
[71] Applicant(s): CO, Warren [PH]
[72] Maker(s): CO, Warren[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23L 23/00; B65D 85/72 The present utility model discloses a sauce pouch wherein the liquid and powder portions are contained in separate inner and outer pouch and could [57] Abstract: be mixed by breaking the inner pouch containing the liquid solution to mix with the powder contained in the outer pouch, thereby producing mixed sauce.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001363 Document Code: U [22] Date Filed: 15/10/2019
[54] Title: VIRGIN COCONUT OIL OINTMENT
[71] Applicant(s): BANDWELL PHARMACEUTICALS INC. [PH]
[72] Maker(s): CABAIS, Jr., Jesus T. [PH]
[73] Assignee(s):
[74] Attorney / Agent: CABAIS, Jr., Jesus T.
[30] Priority Data: NONE
[51] International Class 8: A61K 47/06; A61K 47/44; A61K 9/06 This innovaUon .relates to an .ointment .pr.e.pa.ration that hel.ps in the relief .of min.or muscle pains, colds and nasal congestion, headache, insect bites, gas pains, minor burns, stomatitis, air and seasickness, and nausea. This [57] Abstract: ointment preparation comprises of Virgin Coconut Oil, Beeswax, Menthol, Camphor, Peppermint Oil, Eucalyptus Oil, Spearmint Oil, Lavender Oil, and Rosemary Oil.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001368 Document Code: U [22] Date Filed: 17/10/2019
[54] Title: A GRAIN DRYER SYSTEM
[71] Applicant(s): CASTELLANO, Sofronio Angeles [PH]
[72] Maker(s): CASTELLANO, Sofronio Angeles[PH]
[73] Assignee(s):
[74] Attorney / Agent: QUISUMBING TORRES LAW OFFICES
[30] Priority Data: NONE
[51] International Class 8: A23B 9/08 A grain dryer system comprising a drying bed for holding a desired quantity of grain to be dried, a blower for communicating heated air to said drying bed to dry said grain, a heating chamber for communicating said heated air to [57] Abstract: said blower to dry said grain, and a feeding means for feeding fuel into said heating chamber where air inside is heated to a desired temperature to produce said heated air.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001521 Document Code: U [22] Date Filed: 18/11/2019 PROCESS OF PRODUCING WINE COCKTAIL DRINK MADE FROM BRANDY [54] Title: AND GIN WITH CARBONATED ORANGE ENHANCED WITH JACKFRUIT, PINEAPPLE, AND RAISINS [71] Applicant(s): CEBU NORMAL UNIVERSITY [PH] FELISILDA, Jr., Alberto C.[PH]: CRAVE, Jose Fermin B.[PH]: REYES, Mervin [72] Maker(s): Q.[PH]: YBANEZ, John Rey L.[PH] [73] Assignee(s):
[74] Attorney / Agent: DIONES, Lito L.
[30] Priority Data: NONE
[51] International Class 8: C12G 1/02; C12G 1/028; C12G 3/06 This utility model relates to a process of producing cocktail drink made from comprising the steps of: pouring pre-determined amount of brandy on a mixing container; adding 350 ml of gin to 350 ml of brandy; adding 200 ml of carbonated orange drink to the mixture of gin and brandy; mixing thoroughly [57] Abstract: the brandy, gin, and cola, adding 50 grams of raisin to the mixture of brandy; adding 250 grams of fresh jackfruit cloves; adding 250 grams of fresh pineapple chunks to the mixture; and storing the mixture for at least one week at 40 °F (4 °C).
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001524 Document Code: U [22] Date Filed: 18/11/2019 WINE COCKTAIL DRINK MADE FROM BRANDY AND GIN WITH [54] Title: CARBONATED ORANGE ENHANCED WITH JACKFRUIT AND RAISINS [71] Applicant(s): CEBU NORMAL UNIVERSITY [PH] FELISILDA, Jr., Alberto C.[PH]: CRAVE, Jose Fermin B.[PH]: REYES, Mervin [72] Maker(s): Q.[PH]: YBANEZ, John Rey L.[PH] [73] Assignee(s):
[74] Attorney / Agent: DIONES, Lito L.
[30] Priority Data: NONE
[51] International Class 8: C12G 1/02; C12G 1/028; C12G 3/06 This utility model relates to a cocktail drink made from brandy, gin, raisin, [57] Abstract: and jackfruit consisting of: Brandy 350 ml, Gin 350 ml Carbonated orange 200 ml, Raisin 50g and Jackfruit cloves 250g.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001525 Document Code: U [22] Date Filed: 18/11/2019 WINE COCKTAIL DRINK MADE FROM BRANDY AND GIN WITH [54] Title: CARBONATED ORANGE ENHANCED WITH JACKFRUIT [71] Applicant(s): CEBU NORMAL UNIVERSITY [PH] FELISILDA, Jr., Alberto C.[PH]: CRAVE, Jose Fermin B.[PH]: REYES, Mervin [72] Maker(s): Q.[PH]: YBANEZ, John Rey L.[PH] [73] Assignee(s):
[74] Attorney / Agent: DIONES, Lito L.
[30] Priority Data: NONE
[51] International Class 8: C12G 1/02; C12G 1/028; C12G 3/06 This utility model relates to a cocktail drink made from brandy, gin, and [57] Abstract: jackfruit consisting of: Brandy 350ml, Gin 350ml, Carbonated orange 200 ml, and Jackfruit cloves 250 g.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001526 Document Code: U [22] Date Filed: 18/11/2019 WINE COCKTAIL DRINK MADE FROM BRANDY AND GIN WITH [54] Title: CARBONATED ORANGE ENHANCED WITH JACKFRUIT AND PINEAPPLE [71] Applicant(s): CEBU NORMAL UNIVERSITY [PH] FELISILDA, Jr., Alberto C.[PH]: CRAVE, Jose Fermin B.[PH]: REYES, Mervin [72] Maker(s): Q.[PH]: YBANEZ, John Rey L.[PH] [73] Assignee(s):
[74] Attorney / Agent: DIONES, Lito L.
[30] Priority Data: NONE
[51] International Class 8: C12G 1/02; C12G 1/028; C12G 3/06 This utility model relates to a cocktail drink made from brandy, gin, pineapple and jackfruit consisting of: Brandy 350 ml, Gin 350 ml, Carbonated orange [57] Abstract: 200 ml, Jackfruit cloves 250 g and Pineapple chunks 250 g.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001527 Document Code: U [22] Date Filed: 18/11/2019
[54] Title: COMPOSITION OF STICKY RICE WITH SWEETENED YAM IN BANANA LEAF
[71] Applicant(s): CEBU NORMAL UNIVERSITY [PH]
[72] Maker(s): DIONES, Lito L.[PH]: ANLAGAN, Dulce B.[PH]: RIVERA, Gilda C.[PH]
[73] Assignee(s):
[74] Attorney / Agent: DIONES, Lito L.
[30] Priority Data: NONE
[51] International Class 8: A23L 19/00; A23L 19/10; A23L 7/00 A composition of a sticky rice with sweetened yam in banana leaf comprising of 64 grams sugar, 408 grams glutinous rice, 680 grams coconut milk, first [57] Abstract: extract, 4.2 grams salt, 2000 grams ube (purple yams), 340.194 grams evaporated milk, 340.194 grams sweetened condensed milk, and 2000 grams of banana leaf.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001566 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: OYSTER (Crassostrea virginica) PASTE
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] SEMBRANO, Florence D.[PH]: SERVANIA, Jomar C.[PH]: CARREON, Analyn [72] Maker(s): M.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A23B 4/023; A23L 17/00; A23L 17/50 This utility model relates generally to food condiments, but more particularly to the production of oyster paste. Oyster (Crassostrea virginica) paste is made of 1 kilogram of oyster meat and 3 cups of salt. Based on the sample [57] Abstract: submitted to the Department of Science and Technology (DOST) Regional Office No. 1 for proximate analysis, oyster paste contains Ash (g/100g), 25. 75; Moisture (g/100g), 44.25; Crude Protein (g/100g), 0.36; Crude Fat (g/100g), 0.46; and Total Carbohydrates (g/100g),29.56.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001567 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: PROCESS OF PRODUCING OYSTER (Crassostrea virginica) PASTE
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] SEMBRANO, Florence D.[PH]: SERVANIA, Jomar C.[PH]: CARREON, Analyn [72] Maker(s): M.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A23B 4/023; A23L 17/00; A23L 17/50 This utility model relates generally to food condiments, but more particularly to the process of producing oyster paste. Oyster (Crassostrea virginica) paste is made of oyster meat and salt. Oyster meat is prepared by gathering oysters, washing, removing oyster meat from the shell and weighing. Oyster [57] Abstract: paste is made by mixing 3 cups of salt for every kilogram of oyster meat. Fermented in bottles or earthen jars for 1 to 2 months at room temperature or until mixture reaches a slightly thick consistency. Oyster pastes are packed into bottles and stored.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001569 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: PROCESS OF PRODUCING TERMINALLIA CATAPPA BUTTER
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] ABAYA, Desa D.[PH]: VALERA, Lorma M.[PH]: ABLOG, Arlene P.[PH]: [72] Maker(s): CHAVEZ, Jennifer C.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A23L 25/00; A23L 5/10 Disclosed is a process of producing terminallia catappa butter comprising the following steps: roasting the terminallia catappa nuts; mixing the roasted terminallia catappa nuts until lightly golden and glossy, sprinkle the white [57] Abstract: sugar and olive oil into the mixture and blend for 5-7 minutes until the desired consistency of softness and cool; pouring the mixture to the container with lid. Add label and store.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001570 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: LIMA BEAN (PHASEOLUS LUNATUS) POLVORON
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] DIVINA, Francisco N.[PH]: ABULENCIA, Sarah Jane V.[PH]: CABALTEJA, [72] Maker(s): John Lemar S.[PH]: DE GUZMAN, Alma L.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 2/36; A23L 11/00 The present utility model relates generally to processed food, specifically to the composition of polvoron utilizing lima bean (Phaseolus lunatus) flour. A lima bean polvoron comprising with 1 cup lima bean flour, 1 all-purpose flour, 1 & 1/2 cup skim milk powder, 2 cups confectioner's sugar, and I cup butter. [57] Abstract: Based on the sample submitted to the SGS Philippines Inc. for proximate analysis, lima bean polvoron contains 2.43% ash, 8.40% crude fat, 7.80% crude protein, 9.92% moisture, 392.60 Cal/100g total calories and 71.45% total carbohydrates.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001571 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: PROCESS OF PRODUCING LIMA BEAN (PHASEOLUS LUNATUS) POLVORON
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] DIVINA, Francisco N.[PH]: ABULENCIA, Sarah Jane V.[PH]: CABALTEJA, [72] Maker(s): John Lemar S.[PH]: DE GUZMAN, Alma L.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 2/36; A23L 11/00 A process of producing lima bean polvoron comprising the procedures: measuring, washing, boiling, drying, grinding and pulverizing dried lima beans to produce the flour. In the production of polvoron, 1/2 cup lima bean flour and 1 & 1/2 all- purpose flour were toasted together until golden brown. [57] Abstract: Other ingredients are added into the toasted flour, 1 & 1/2 cup skim milk powder, 2 cups confectioner's sugar, and 1 cup melted butter, mixing all the ingredients together. Mould the mixture with desired polvoron molders, passing firmly to make it compact. Chill the molded polvoron for 30 minutes, then wrap with cellophane or polvoron paper.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001572 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: TUNA (THUNNUS ALBACARES) CAKE
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] DIVINA, Francisco N.[PH]: ABALOS, Jovelin D.[PH]: CABATO, Analyn C.[PH]: [72] Maker(s): GACUTAN, Jayson D.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 2/34; A23L 17/00 The present utility model relates in general to cake product, composition, and uses thereof, and particularly relates to the utilization of tuna (Thunnus albacares) cake in preparing a nutritious cake that is best for dessert and [57] Abstract: snack item for human consumption. It comprises of 3 cups all-pupose flour, 2/3 cup tuna, 2 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon powder, 1 tsp salt, 4 eggs, 1.5 cup vegetable oil and 2 cup sugar, 1 tsp vanilla.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001574 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: KAMANGEG (DIOSCOREA LUZONENSIS) POLVORON
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] SEMBRANO, Florence D.[PH]: CABUDOC, Melvin Jr. D.[PH]: TAMAYO, Janice [72] Maker(s): D.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 2/36; A23L 19/00 The present utility model discloses the composition of Kamangeg (Dioscorea [57] Abstract: luzonensis) polvoron comprising of 2 cups kamangeg powder, 2 cups all- purpose flour, 2 cups sugar, 2 cups powdered sugar and 1 cup melted butter.
Representative Drawing(s):
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001575 Document Code: U [22] Date Filed: 28/11/2019 PROCESS OF PRODUCING KAMANGEG (DIOSCOREA LUZONENSIS) [54] Title: POLVORON [71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] SEMBRANO, Florence D.[PH]: CABUNOC, Jr., Melvin D.[PH]: TAMAYO, Janice [72] Maker(s): D.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 2/36; A23L 19/00 The present utility model discloses the process of producing Kamangeg (Dioscorea luzonensis) polvoron comprising the steps of washing, boiling, slicing, drying and pulverizing to produce kamangeg powder. In the production of kamangeg polvoron, 2 cups of kamangeg powder and 2 cups of all-purpose flour were mixed very well and toasted until golden brown. Other [57] Abstract: ingredients were added the toasted kamangeg powder and all-purpose flour, 2 cups of sugar, 2 cups of powdered milk and 1 cup melted butter mixed thoroughly. After the mixture was cooled, the polvoron mixture were molded into desired polvoron molders. The kamangeg polvoron products were wrapped individually in desired polvoron papers. Store kamangeg polvoron in tighly sealed container.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001576 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: PARAGIS POLVORON
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] CARIÑO, Cynthia M.[PH]: MANZANO, Emed F.[PH]: CARIÑO, Ronnie Rick [72] Maker(s): A.[PH]: CABREROS, Jomaar R.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 2/36; A23L 19/00 This utility model relates to the composition of paragis polvoron but consisting of: 30 grams powdered paragis, 30 grams all purpose flour, 30 grams powdered milk, 30 grams skim milk, 30 grams sugar, 1 T melted butter.
[57] Abstract:
Representative Drawing(s):
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001578 Document Code: U [22] Date Filed: 28/11/2019
[54] Title: ASHITABA (Angelica keiskei)-ENHANCED BIBINGKA
[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] DIVINA, Francisco N.[PH]: ARREOLA, Jeorge Jr. D.[PH]: CARRIDO, Rommel [72] Maker(s): B.[PH]: DIRECTO, Albritch Ar-Jay D.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 13/04; A21D 2/36 This utility model relates to food products but more particular to the composition of bibingka enhanced with Ashitaba (Angelica keiskei) powder. It [57] Abstract: comprises of 2 cups glutinous flour, 1/2 cup Ashitaba leaves powder, 1 cup sugar, 1 tbsp baking powder, 3 eggs, 1 and 1/2 cup coconut milk and 1/2 cup butter.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001579 Document Code: U [22] Date Filed: 28/11/2019 PROCESS OF PRODUCING ASHITABA (Angelica keiskei)- ENHANCED [54] Title: BIBINGKA [71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH] DIVINA, Francisco N.[PH]: ARREOLA, Jeorge Jr. D.[PH]: CARRIDO, Rommel [72] Maker(s): B.[PH]: DIRECTO, Albritch Ar-Jay D.[PH] [73] Assignee(s):
[74] Attorney / Agent: Arlene P. Ablog
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 13/04; A21D 2/36 This utility model relates to food products but more particular to the process ofproducing bibingka enhanced with Ashitaba (Angelica keiskei) powder. The Ashitaba powder is produced by gathering, cleaning, washing, spreading, drying of Ashitaba leaves, pulverizing of dried leaves and sifting powdered Ashitaba leaves. The procedures in making the Ashitaba-enhanced bibingka are: all the tools and materials were properly washed and arranged in the preparation area accessible to the bakers. Prepare the ingredients by sifting and measuring all dry ingredients (2 cups glutinous flour, 1/2 cup Ashitaba [57] Abstract: leaves powder, 1 cup sugar, 1 tbsp baking powder) and other ingredients (3 eggs, 1/2 cup coconut milk and 1/2 cup butter). Pre-heat oven to 375 degrees Farenheit. While pre-heating the oven, line the pans with an 8-inch diameter round-shaped banana leaves. Beat 3 eggs. Combine eggs with butter and 1 and 1/2 cup coconut milk and mix thoroughly. Mix thoroughly in a bowl, 2 cups glutinous flour, 1 tbsp baking powder, 1 cup sugar, and 1/2 cup ashitaba leaves powder. Combine eggs and rice mixtures. Pour mixtures equally into the pans. Bake for 25 minutes.'
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001609 Document Code: U [22] Date Filed: 17/12/2019
[54] Title: A PROCESS OF MAKING PIGEON PEA FLAVORED ICE CREAM
[71] Applicant(s): BENGUET STATE UNIVERSITY [PH] AROCO, Karen S.[PH]: BINHA-ON, Jessica P.[PH]: CABBIGAT, Jonalyn [72] Maker(s): L.[PH]: SOMYDEN, Jao-Jao A.[PH] [73] Assignee(s):
[74] Attorney / Agent: GALIAN, Jake L.
[30] Priority Data: NONE
[51] International Class 8: A23C 13/14; A23L 11/00; A23L 25/00 The present utility model relates a process of making pigeon pea flavored ice cream comprising the steps of: (a) chilling all milk ingredients at a temperature of 4°C overnight, (b) soaking of the dried pigeon pea for at least 12 hours; (c) boiling the pigeon pea until soft; (d) pureeing the boiled pigeon [57] Abstract: pea; (e) whipping the all-purpose cream using an electric mixer (f) adding alternately the condensed milk and evaporated milk into the whipped cream; (g) folding-in the pureed pigeon pea; (h) packing of the mixture in freezable containers; (i) freezing in at least -l8°C temperature.
Representative Drawing(s):
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001610 Document Code: U [22] Date Filed: 17/12/2019
[54] Title: PROCESS OF MAKING BASIL FLAVORED ICE CREAM
[71] Applicant(s): BENGUET STATE UNIVERSITY [PH] SOMYDEN, Jao-Jao A.[PH]: CONTADA, Rhea S.[PH]: BELINO, Pelin B.[PH]: [72] Maker(s): BASATAN, Johnabel T.[PH]: SUANDING, Ruda Fe A.[PH] [73] Assignee(s):
[74] Attorney / Agent: GALIAN, Jake L.
[30] Priority Data: NONE
[51] International Class 8: A23C 13/14; A23L 19/00 The present utility model relates to a process for making basil flavored ice cream comprising the steps of: (a) chilling all milk ingredients at a temperature of 4°C overnight; (b) crushing coarsely the freeze dried basil [57] Abstract: leaves; (c) whipping the all-purpose cream using an electric mixer; (d) adding alternately the condensed milk and fresh milk into the whipped cream; (e) folding-in the crushed freeze-dried basil leaves; (f) packing of the mixture in freezable containers; (g) freezing in at least -l8°C temperature.
Representative Drawing(s):
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001611 Document Code: U [22] Date Filed: 17/12/2019
[54] Title: A COMPOSITION OF MAKING PIGEON PEA FLAVORED ICE CREAM
[71] Applicant(s): BENGUET STATE UNIVERSITY [PH] AROCO, Karen S.[PH]: BINHA-ON, Jessica P.[PH]: CABBIGAT, Jonalyn [72] Maker(s): L.[PH]: SOMYDEN, Jao-Jao A.[PH] [73] Assignee(s):
[74] Attorney / Agent: GALIAN, Jake L.
[30] Priority Data: NONE
[51] International Class 8: A23C 13/14; A23L 11/00; A23L 25/00 The present utility model relates to a composition for making pigeon pea [57] Abstract: flavored ice cream comprising of: 36% all-purpose cream; 36% evaporated milk; 21% condensed milk and 7% dried pigeon pea.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001617 Document Code: U [22] Date Filed: 17/12/2019
[54] Title: A COMPOSITION OF MAKING BASIL FLAVORED ICE CREAM
[71] Applicant(s): BENGUET STATE UNIVERSITY [PH] SOMYDEN, Jao-Jao A.[PH]: CONTADA, Rhea S.[PH]: BELINO, Pelin B.[PH]: [72] Maker(s): BASATAN, Johnabel T.[PH]: SUANDING, Ruda Fe A.[PH] [73] Assignee(s):
[74] Attorney / Agent: GALIAN, Jake L.
[30] Priority Data: NONE
[51] International Class 8: A23C 13/14; A23L 19/00 The present utility model relates to a composition of matter for preparing [57] Abstract: basil flavored ice cream comprising of: 37% all-purpose cream; 37% evaporated milk; 22% condensed milk and 4% freeze dried basil leaves.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001640 Document Code: U [22] Date Filed: 19/12/2019 PROCESS OF MARINATING MEAT FROM SPENT HENS USING GINGER [54] Title: JUICE [71] Applicant(s): VILLAR, Nina Mae R. [PH]
[72] Maker(s): VILLAR, Nina Mae R.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23L 13/00; A23L 27/00 This utility model relates to a process of marinating meat of spent hens using ginger juice comprising the steps of: thoroughly washing ginger rhizome; cutting the rhizome into smaller pieces; extracting juice from cut rhizome [57] Abstract: using a juicer; collecting ginger juice in a clean container; using 0.5 mL of ginger juice per gram of meat; piercing the meat for easy permeation of the ginger juice; and marinating the meat for 12 hours.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/001641 Document Code: U [22] Date Filed: 19/12/2019 PROCESS OF PRODUCING MEXICAN SUNFLOWER (TITHONIA [54] Title: DIVERSIFOLIA) LEAF MEAL [71] Applicant(s): VILLAR, Nina Mae R. [PH]
[72] Maker(s): VILLAR, Nina Mae R.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A23K 10/00; A23K 10/30; A23K 50/75 The present utility model discloses the process of producing Mexican Sunflower (Tithonia diversifolia) leaf meal comprising the steps of: gathering [57] Abstract: mature leaves of flower Mexican Sunflowers; air-drying the leaves for two weeks or until stable air-dried weight has been achieved; grinding air-dried leaves; and storing the leaf meal in a clean container at room temperature.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/050333 Document Code: U [22] Date Filed: 27/06/2019 CHITIN EXTRACTION FROM Argopecten irradans SHELL FOR THE [54] Title: BIOSORPTION OF MANGANESE [71] Applicant(s): Iloilo National High School [PH]
[72] Maker(s): MOLEJONA, Randy Jr. E.[PH]: SAQUIN, Elaine Nicole S.[PH]
[73] Assignee(s):
[74] Attorney / Agent: Fortun Narvasa & Salazar
[30] Priority Data: NONE
[51] International Class 8: B01J 20/281; C02F 1/28; G01N 30/02 The present utility model relates to a method of extracting chitin from Argopecten irradians shells for the biosorption of manganese. The steps involved are pulverizing the shells, deproteinizing the pulverized shells to [57] Abstract: obtain chitin, demineralizing the obtained chitin, decolorizing the demineralized chitin, and drying the decolorized chitin for subsequent use in biosorption of minerals such as manganese.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/050334 Document Code: U [22] Date Filed: 01/07/2019 METHOD OF USE OF POLYETHYLENE GLYCOL-COATED MAGNETIC IRON [54] Title: OXIDE (Fe3O4) NANOPARTICLES FROM HAGONOY (Chromolaena odorata) AS CIPROFLOXACIN DRUG CARRIER [71] Applicant(s): Iloilo National High School [PH]
[72] Maker(s): LEDESMA, Pete Gabriel L[PH]
[73] Assignee(s):
[74] Attorney / Agent: Fortun Narvasa & Salazar
[30] Priority Data: NONE
[51] International Class 8: A61K 33/26; A61K 41/00; A61K 47/69 The present utility model describes a drug delivery system from iron oxide nanoparticles and its preparation. Specifically, it is directed to the method of using polyethylene glycol-coated magnetic iron oxide (Fe304) nanoparticles [57] Abstract: as a drug delivery system. Magnetic iron oxide is obtained from Chromolaena odorata leaf extract. Its preparation comprises of raw material preparation, hydrothermal reduction of ferric chloride, coating of nanoparticles with polyethylene glycol, and loading of ciprofloxacin in the nanoparticle carriers.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/050337 Document Code: U [22] Date Filed: 01/07/2019 COMPOSITION OF A TEXTILE FIBER DERIVED FROM FISH SCALES AND [54] Title: HOT-MELT ADHESIVES [71] Applicant(s): University of Rizal System - Morong Laboratory School [PH] ESPIRITU SANTO, Jemmygrace[PH]: SAN JUAN, Wynona Beatriz[PH]: [72] Maker(s): ARROYO, Julie Dianne[PH]: DEL REY, Rejinnah Fe[PH]: PANTALEON, Cristine Antonete[PH]: PADILLA, Earth[PH] [73] Assignee(s):
[74] Attorney / Agent: Fortun Narvasa & Salazar
[30] Priority Data: NONE
[51] International Class 8: D01F 1/02; D01F 2/24; D02G 3/04; D02G 3/26 The present utility model is a composition of textile fiber derived from fish scales and hot-melt adhesives. In the preferred embodiment of the utility [57] Abstract: model, the textile fiber is composed of 55% by weight fish scales and 45% by weight hot-melt adhesive wherein fish scales are sourced from tilapia while hot-melt adhesive is ethylene-vinyl acetate.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2019/050338 Document Code: U [22] Date Filed: 01/07/2019
[54] Title: A PROCESS OF MAKING TEXTILE FIBER FROM FISH SCALES
[71] Applicant(s): University of Rizal System - Morong Laboratory School [PH] ESPIRITU SANTO, Jemmygrace[PH]: SAN JUAN, Wynona Beatriz[PH]: [72] Maker(s): ARROYO, Julie Dianne[PH]: DEL REY, Rejinnah Fe[PH]: PANTALEON, Cristine Antonete[PH]: PADILLA, Earth[PH] [73] Assignee(s):
[74] Attorney / Agent: Fortun Narvasa & Salazar
[30] Priority Data: NONE
[51] International Class 8: D01F 1/02; D01F 2/24; D02G 3/04; D02G 3/26 The present utility model is a method of preparing textile fiber from fish scales. Fish scales, which may be sourced from milkfish, tilapia, or other scaled marine organisms, are pre-treated in aqueous baking soda and lemon juice solution for 24 hours and then sun-dried. Dried fish scales are mixed [57] Abstract: with glue sticks (ethylenevinyl acetate) and heated to 109°C in a furnace to form a melt. The melt is pulled into thread to produce the textile fiber. Produced textile fibers are then dipped in water, detergent solution, or bleach solution to enhance stretching property.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000009 Document Code: U [22] Date Filed: 09/01/2020
[54] Title: FERN PAKO (Diplazium esculentum) ICE CREAM
[71] Applicant(s): CENTRAL MINDANAO UNIVERSITY [PH] DOBLAS, Glenda Z.[PH]: BALANDRA, Rolando[PH]: DELA CRUZ, Reggie [72] Maker(s): Y.[PH] [73] Assignee(s):
[74] Attorney / Agent: Vellorimo J. Suminguit
[30] Priority Data: NONE
[51] International Class 8: A23G 9/00; A23G 9/04; A23G 9/40; A23G 9/42 This utility model relates to a ferm pako (Diplazium esculentum) ice cream [57] Abstract: comprising of all-purpose cream, condensed milk, evaporated milk, and dry weight ferm pako (Diplazium escu/entum) leaflets.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000010 Document Code: U [22] Date Filed: 09/01/2020 A PROCESS OF PRODUCING FERN PAKO (Diplazium esculentum) ICE [54] Title: CREAM [71] Applicant(s): CENTRAL MINDANAO UNIVERSITY [PH] DOBLAS, Glenda Z.[PH]: BALANDRA, Rolando[PH]: DELA CRUZ, Reggie [72] Maker(s): Y.[PH] [73] Assignee(s):
[74] Attorney / Agent: Vellorimo J. Suminguit
[30] Priority Data: NONE
[51] International Class 8: A23G 9/00; A23G 9/04; A23G 9/40; A23G 9/42 This utility model relates to a process of producing fern pako (Diplazium esculentum) ice cream comprising the steps of mixing young healthy fern [57] Abstract: pako (Diplazium esculentum) fronds, all-purpose cream, condensed milk, and evaporated milk.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000036 Document Code: U [22] Date Filed: 21/01/2020
[54] Title: WINDOW SHADE
[71] Applicant(s): ABO WINDOW FASHION CORP. [US] and CHUANG, Shan-Chi [TW]
[72] Maker(s): CHUANG, Shan-Chi[TW]
[73] Assignee(s):
[74] Attorney / Agent: FIRST IP CONSULTANCY AND TECHNICAL SERVICES CO.
[30] Priority Data: NONE
[51] International Class 8: A47H 1/04; E06B 9/36 A window shade may include a shade, and each of a top portion and a bottom portion thereof has a mount bar. The shade is installed into a sliding unit through the mount bar on the top portion of the shade, and the mount bar on the bottom portion .of the shade is .coupled with a [57] Abstract: weight track. The mount bars on the top portion and the bottom portion of the shade are adapted to enable the shade to horizontally install on a top track of a window curtain and also to enable the weight of the weight track to be evenly distributed on the bottom portion of the shade, thereby smoothing the operation of the shade.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000037 Document Code: U [22] Date Filed: 21/01/2020
[54] Title: WINDOW CURTAIN
[71] Applicant(s): CHUANG, Shan-chi [TW] and ABO WINDOW FASHION CORP. [US]
[72] Maker(s): CHUANG, Shan-Chi[TW]
[73] Assignee(s):
[74] Attorney / Agent: FIRST IP CONSULTANCY AND TECHNICAL SERVICES CO.
[30] Priority Data: NONE
[51] International Class 8: A47H 1/04; A47H 15/04 A window curtain may include a top track, at least a sliding unit, and a plurality of shades, and the top track has at least two track rods sleeved together, which reduces the packaging and shipping costs. Each of the track rods is hollow to form a channel therein, and the channel comprises two vertical guide tracks. The sliding unit comprises a plurality of first sliding bases formed in parallel, and each of the first [57] Abstract: bases other than the innermost one is connected to a second sliding base. Each of the second sliding bases comprises a pulley support, and each of the pulley supports has at least a pulley set installed thereon. The pulley sets are adapted to slide along the track rods through the guide tracks which have no height difference so as to improve the smoothness of sliding movement of the pulley sets.
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[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000048 Document Code: U [22] Date Filed: 24/01/2020 PROCESS OF MAKING READY-TO-COOK RICE-SHAPED-KERNEL MADE [54] Title: FROM SWEET SORGHUM (SORGHUM BICOLOR L. MOENCH) FLOUR DEPARTMENT OF SCIENCE AND TECHNOLOGY - FOOD AND NUTRITION [71] Applicant(s): RESEARCH INSTITUTE [PH] ADONA, Charlie E. [PH]: ALCARAZ, Richard L.[PH]: SALDANA, Carissa [72] Maker(s): T.[PH]: TOBIAS, Joyce R.[PH]: TARLIT, Jonahver O.[PH]: CASTANTE, Rex B.[PH]: SULQUIANO, Jessa C.[PH]: PONTE, Filoteo D.[PH] [73] Assignee(s):
[74] Attorney / Agent: CRUZ MARCELO & TENEFRANCIA
[30] Priority Data: NONE
[51] International Class 8: A23L 29/269; A23L 7/10; A23L 7/109 The present utility model relates to a method of making rice-shaped kernel from Philippine-grown sweet sorghum flour developed by DOST-FNRI. More specifically, the present utility model discloses steps to the production of sweet sorghum rice-shaped kernel through ·indirect expansion extrusion [57] Abstract: technology. The method comprises the steps of: production of sweet sorghum flour, preparation of mixture prior extrusion and extrusion parameters to consider resulting to an extruded ready-to-cook rice-shaped kernel.
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[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000049 Document Code: U [22] Date Filed: 24/01/2020 PROCESS OF MAKING PASTA NOODLES FROM SWEET SORGHUM [54] Title: (SORGHUM BICOLOR L. MOENCH) FLOUR DEPARTMENT OF SCIENCE AND TECHNOLOGY - FOOD AND NUTRITION [71] Applicant(s): RESEARCH INSTITUTE [PH] ADONA, Charlie E. [PH]: ALCARAZ, Richard L.[PH]: SALDANA, Carissa [72] Maker(s): T.[PH]: TOBIAS, Joyce R.[PH]: TARLIT, Jonahver O.[PH]: CASTANTE, Rex B.[PH]: SULQUIANO, Jessa C.[PH]: PONTE, Filoteo D.[PH] [73] Assignee(s):
[74] Attorney / Agent: CRUZ MARCELO & TENEFRANCIA
[30] Priority Data: NONE
[51] International Class 8: A23L 29/269; A23L 7/10; A23L 7/109 The present utility model relates to a method of making extruded pasta noodles from Philippine-grown sweet sorghum flour developed by DOST- [57] Abstract: FNRI which is gluten-free flour. More specifically, the present utility model discloses steps to the production of gluten-free pasta noodles through indirect expansion extrusion technology.
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[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000077 Document Code: U [22] Date Filed: 12/02/2020
[54] Title: A PROCESS FOR MAKING POLVORON ENRICHED WITH CHICKPEA
[71] Applicant(s): BENGUET STATE UNIVERSITY [PH] GONZALES, Ines C.[PH]: QUINDARA, Hilda L.[PH]: BELINO, Pelin B.[PH]: [72] Maker(s): GONAZALES, Fernando R.[PH]: BOTANGEN, Esther T.[PH]: MAMA-O, Joyce K.[PH] [73] Assignee(s):
[74] Attorney / Agent: Jake L. Galian
[30] Priority Data: NONE
[51] International Class 8: A21D 13/00; A21D 2/36; A23L 11/00 The present utility model relates to a process for making polvoron enriched with chickpea comprising the following steps of: a) toasting wheat flour and chickpea flour in a vat for 20-30 minutes until the color turns into light brown; b) sifting the toasted wheat and chickpea flour in a bowl; c) adding the powdered milk and sugar to the toasted wheat and chickpea flour (dry [57] Abstract: ingredients), set it aside; d) melting of butter in the vat then add vanilla; e) stirring continuously of butter and vanilla until getting the exact consistency; f) pouring of the melt butter and vanilla in to the dry ingredients; g)mixing thoroughly until all the mixtures are well combined; h) molding using the polvoron molder; i) chilling for 15 minutes; j) wrapping individually in a yema wrapper; and k) packing in a container.
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[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000157 Document Code: U [22] Date Filed: 10/03/2020
[54] Title: OPTIMIZED VALVE FOR MOTORCYCLE ENGINES
[71] Applicant(s): MORENO, Jojo Uy [PH]
[72] Maker(s): MORENO, Jojo Uy[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: F01L 3/06; F01L 3/20 Disclosed is an optimized valve for motorcycle engines wherein the valve head was enhanced to have a five tapering angle portions for better, [57] Abstract: smoother and optimized directional flow of gas due to bigger angle of inclination. Another improvement made is making the valve stem hollow and the whole valve relatively lightweight compared to the prior art.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/000160 Document Code: U [22] Date Filed: 10/03/2020 A PROCESS EMPLOYING RETORT AS A MEANS TO EFFECT LONGER SHELF [54] Title: LIFE AND STABILITY OF READY-TO-EAT FOOD PRODUCT DEPARTMENT OF SCIENCE AND TECHNOLOGY – INDUSTRIAL [71] Applicant(s): TECHNOLOGY DEVELOPMENT INSTITUTE (DOST-ITDI) [PH] LOBERIANO, Floridel V.[PH]: NOCEJA, Grace D.[PH]: ORENDAIN, Ermin [72] Maker(s): S.[PH]: TAÑAFRANCE, Daisy E.[PH]: CASAS, Vicente P.[PH]: QUIRANTE, Allan B.[PH] [73] Assignee(s):
[74] Attorney / Agent: OSCAR M. MANAHAN, ESQ.
[30] Priority Data: NONE
[51] International Class 8: A23L 3/00; A23L 3/10; B65D 81/00 The present utility model relates to a process of employing retort as a means to effect longer shelf life and stability of ready-to-eat food product that could allow storage of the product condition. The process of employing retort [57] Abstract: comprises then steps of: a filling a retort pouch with the food product; b. sealing the retort pouch; and introducing it in a retort chamber with counter pressure; and c. allowing the retort pouch to undergo retorting for twenty (20) minutes at 121°C to ensure commercial sterility.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050030 Document Code: U [22] Date Filed: 24/01/2020
[54] Title: Apparatus for wind force reducer
[71] Applicant(s): REVILLA, Victor J. [PH]
[72] Maker(s): REVILLA, Victor J.[PH]
[73] Assignee(s):
[74] Attorney / Agent: REVILLA, Victor, J.
[30] Priority Data: NONE
[51] International Class 8: E04D 11/00 Disclosed is an apparatus suitable for use in reducing wind uplift force which can be permanently fixed to the top part of buildings, commercial and residential alike. The apparatus comprises a rectangular plane provided [57] Abstract: having a plurality of vertical beams and a plurality of horizontal beam attached thereto, said horizontal beam comprising means for attaching the apparatus to the top part of buildings such as roofs.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050069 Document Code: U [22] Date Filed: 27/03/2020 PROCESS OF PRODUCING CRACKER FROM CAGAYCAY CLAM (Venerupis [54] Title: philippinarum) MEAT, SWEET POTATO LEAVES AND OKRA [71] Applicant(s): CAPIZ STATE UNIVERSITY [PH] BELUSO, Lucy A.[PH]: NAVA, Edna M.[PH]: LEGASPI, Jocelyn S.[PH]: [72] Maker(s): BORREROS, Ninfa C.[PH] [73] Assignee(s):
[74] Attorney / Agent: TECHMATCH ASIA INC.
[30] Priority Data: NONE
[51] International Class 8: A23L 17/50; A23L 19/00 The present utility model concerns a process for the production of a cracker [57] Abstract: comprising cagaycay clam (Venerupis philippinarum) meat, sweet potato leaves and okra.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050071 Document Code: U [22] Date Filed: 28/03/2020 PROCESS OF PRODUCING CRACKER FROM CAGAYCAY CLAM (Venerupis [54] Title: philippinarum) MEAT, PURPLE YAM AND TURMERIC [71] Applicant(s): CAPIZ STATE UNIVERSITY [PH] BELUSO, Lucy A.[PH]: NAVA, Edna M.[PH]: LEGASPI, Jocelyn S.[PH]: [72] Maker(s): ALEJAGA, Vivian A.[PH]: ALBALADEJO, Veronica[PH] [73] Assignee(s):
[74] Attorney / Agent: TECHMATCH ASIA INC.
[30] Priority Data: NONE
[51] International Class 8: A23L 17/50; A23L 19/00 The present utility model concerns a process for the production of a cracker [57] Abstract: comprising cagaycay clam meat (Venerupis philippinarum), purple yam and turmeric.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050072 Document Code: U [22] Date Filed: 31/03/2020
[54] Title: COLOR-CHANGING REUSABLE BEVERAGE CONTAINER
[71] Applicant(s): CO, Warren [PH]
[72] Maker(s): CO, Warren[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: B65D 1/00; C08J 3/22 The present utility model discloses a color-changing reusable beverage container incorporating into the base material thermochromic coloring [57] Abstract: composition that expresses a second color and masks the first color of the thermally stable pigment of the beverage container structure when subjected to cold temperature.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050073 Document Code: U [22] Date Filed: 17/03/2020 Method of Planting Oversized Ruber Tree Rejected During Selection of [54] Title: Planting Materials [71] Applicant(s): CORPUZ, Onofre S. [PH]
[72] Maker(s): CORPUZ, Onofre S.[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[30] Priority Data: NONE
[51] International Class 8: A01C 1/00; A01C 14/00 This utility model discloses a method of planting oversized rubber tree rejected during selection of planting materials. This process utilizes a rejected and grown to oversized rubber seedling in the nursery by cut back method or stem cutting. Oversized seedlings is subjected to multiple budding [57] Abstract: along the stem and cut to about 1 inch with each bud that emerged. The cut back will be planted in a polyethylene bags filled with ordinary garden soil and let it grow for 21 days. This rubber cut back will be outplanted in the field after it shows a plantable appearance, usually produces shoots that turn to brown bearing matured leaves.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050074 Document Code: U [22] Date Filed: 06/04/2020
[54] Title: A PROCESS FOR PREPARING A SINGLE-SERVE DIP COFFEE PACKAGE
[71] Applicant(s): Varacco Inc. [PH]
[72] Maker(s): MANTO, Kathleen Joy M[PH]: ASILO, Ariestelo A[PH]: BAUTISTA, Allan C[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar, A
[30] Priority Data: NONE
[51] International Class 8: A23F 5/00; A23F 5/10 The present utility model is directed to a process for preparing a single-serve dip coffee package. The process is characterized by providing a dip bag having a sealable opening and exhibiting a porosity that allows free flow of extract from any one of infusible grains of ground coffee and a mixture of an infusible grains of ground coffee and at least one ingredient, filling in the dip [57] Abstract: bag with the any one of infusible grains of ground coffee and a mixture of an infusible grains of ground coffee, and sealing the sealable opening of the dip bag. The single-serve dip coffee package is designed to personalize coffee for individual users who are frequently on the go but prefer having a freshly made coffee in a quick and convenient manner without using any special machine or equipment.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050076 Document Code: U [22] Date Filed: 08/04/2020 DATA STRUCTURE FOR PROVIDING JOB MATCHING SERVICES USING AN [54] Title: INCENTIVE-DRIVEN, REFERRAL-BASED, LONG-CHAIN RECRUITMENT ONTOLOGICAL FRAMEWORK [71] Applicant(s): PasaJob Inc. [PH]
[72] Maker(s): YBAÑEZ, Eddie F[PH]: MARIANO, Kristen A[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar A
[30] Priority Data: NONE
[51] International Class 8: G06Q 10/10 An aspect of the present utility model is directed to a data structure for providing job matching services using an incentive-driven, referral-based, long-chain recruitment ontological framework in a data communications network. It utilizes an electronic referral-based job platform that is implemented in the network and that maintains employer accounts owned by employers and job candidate accounts owned by job candidates. Job requirement and qualification information, respectively, from the employers [57] Abstract: and job candidates are matched with one another to generate job listing service information which may be referred from one job candidate account to another until a job opening corresponding to the referred job listing service information has already been filled and that a recruitment process associated with the job opening is closed. Incentive information having predetermined pecuniary values are posted on the job candidate accounts based on the filling of the job opening and closing of the recruitment process in the referral-based job platform.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050077 Document Code: U [22] Date Filed: 08/04/2020 COMPUTER PROGRAM PRODUCT FOR PROVIDING JOB MATCHING [54] Title: SERVICES USING AN INCENTIVE-DRIVEN, REFERRAL-BASED, LONG-CHAIN RECRUITMENT ONTOLOGICAL FRAMEWORK [71] Applicant(s): PasaJob Inc. [PH]
[72] Maker(s): YBAÑEZ, Eddie F. [PH]: MARIANO, Kristen A.[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar A.
[30] Priority Data: NONE
[51] International Class 8: G06Q 10/10 An aspect of the present utility model is directed to a computer program product for providing job matching services using an incentive-driven, referral-based, long-chain recruitment ontological framework in a data communications network. It utilizes an electronic referral-based job platform that is implemented in the network and that maintains employer accounts owned by employers and job candidate accounts owned by job candidates. Job requirement and qualification information, respectively, from the [57] Abstract: employers and job candidates are matched with one another to generate job listing service information which may be referred from one job candidate account to another until a job opening corresponding to the referred job listing service information has already been filled and that a recruitment process associated with the job opening is closed. Incentive information having predetermined pecuniary values are posted on the job candidate accounts based on the filling of the job opening and closing of the recruitment process in the referral-based job platform.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050078 Document Code: U [22] Date Filed: 08/04/2020 DATA STREAM FOR PROVIDING JOB MATCHING SERVICES USING AN [54] Title: INCENTIVE-DRIVEN, REFERRAL-BASED, LONG-CHAIN RECRUITMENT ONTOLOGICAL FRAMEWORK [71] Applicant(s): PasaJob Inc. [PH]
[72] Maker(s): YBAÑEZ, Eddie F[PH]: MARIANO, Kristen A[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar A
[30] Priority Data: NONE
[51] International Class 8: G06Q 10/10 An aspect of the present utility model is directed to a data stream for providing job matching services using an incentive-driven, referral-based, long-chain recruitment ontological framework in a data communications network. It utilizes an electronic referral-based job platform that is implemented in the network and that maintains employer accounts owned by employers and job candidate accounts owned by job candidates. Job requirement and qualification information, respectively, from the employers [57] Abstract: and job candidates are matched with one another to generate job listing service information which may be referred from one job candidate account to another until a job opening corresponding to the referred job listing service information has already been filled and that a recruitment process associated with the job opening is closed. Incentive information having predetermined pecuniary values are posted on the job candidate accounts based on the filling of the job opening and closing of the recruitment process in the referral-based job platform.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050079 Document Code: U [22] Date Filed: 08/04/2020 SYSTEM FOR PROVIDING JOB MATCHING SERVICES USING AN INCENTIVE- [54] Title: DRIVEN, REFERRAL-BASED, LONG-CHAIN RECRUITMENT ONTOLOGICAL FRAMEWORK [71] Applicant(s): PasaJob Inc. [PH]
[72] Maker(s): YBAÑEZ, Eddie F. [PH]: MARIANO, Kristen A.[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar A.
[30] Priority Data: NONE
[51] International Class 8: G06Q 10/10 An aspect of the present utility model is directed to a system for providing job matching services using an incentive-driven, referral-based, long-chain recruitment ontological framework in a data communications network. It utilizes an electronic referral-based job platform that is implemented in the network and that maintains employer accounts owned by employers and job candidate accounts owned by job candidates. Job requirement and qualification information, respectively, from the employers and job [57] Abstract: candidates are matched with one another to generate job listing service information which may be referred from one job candidate account to another until a job opening corresponding to the referred job listing service information has already been filled and that a recruitment process associated with the job opening is closed. Incentive information having predetermined pecuniary values are posted on the job candidate accounts based on the filling of the job opening and closing of the recruitment process in the referral-based job platform.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050081 Document Code: U [22] Date Filed: 08/04/2020 SYSTEM FOR PROVIDING JOB MATCHING SERVICES USING AN INCENTIVE- [54] Title: DRIVEN, REFERRAL-BASED, LONG-CHAIN RECRUITMENT ONTOLOGICAL FRAMEWORK [71] Applicant(s): PasaJob Inc. [PH]
[72] Maker(s): YBAÑEZ, Eddie F. [PH]: MARIANO, Kristen A.[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar A.
[30] Priority Data: NONE
[51] International Class 8: G06Q 10/10 An aspect of the present utility model is directed to a system for providing job matching services using an incentive-driven, referral-based, long-chain recruitment ontological framework in a data communications network. It utilizes an electronic referral-based job platform that is implemented in the network and that maintains employer accounts owned by employers and job candidate accounts owned by job candidates, and that generates job listing [57] Abstract: service information which may be referred from one job candidate account to another until a job opening corresponding to the referred job listing service information has already been filled and that a recruitment process associated with the job opening is closed. Incentive information having predetermined pecuniary values are posted on the job candidate accounts based on the filling of the job opening and closing of the recruitment process in the referral-based job platform.
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Volume 23 Number 48 Date Released: May 4, 2020
[19] INTELLECTUAL PROPERTY PHILIPPINES
[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2020/050082 Document Code: U [22] Date Filed: 08/04/2020 METHOD OF PROVIDING JOB MATCHING SERVICES USING AN INCENTIVE- [54] Title: DRIVEN, REFERRAL-BASED, LONG-CHAIN RECRUITMENT ONTOLOGICAL FRAMEWORK [71] Applicant(s): PasaJob Inc. [PH]
[72] Maker(s): YBAÑEZ, Eddie F. [PH]: MARIANO, Kristen A.[PH]
[73] Assignee(s):
[74] Attorney / Agent: TUNDAYAG, Edmar A.
[30] Priority Data: NONE
[51] International Class 8: G06Q 10/10 An aspect of the present utility model is directed to a computer-implemented method of providing job matching services using an incentive-driven, referral-based, long-chain recruitment ontological framework in a data communications network. It utilizes an electronic referral-based job platform that is implemented in the network and that maintains employer accounts owned by employers and job candidate accounts owned by job candidates, [57] Abstract: and that generates job listing service information which may be referred from one job candidate account to another until a job opening corresponding to the referred job listing service information has already been filled and that a recruitment process associated with the job opening is closed. Incentive information having predetermined pecuniary values are posted on the job candidate accounts based on the filling of the job opening and closing of the recruitment process in the referral-based job platform.
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