V25N114 UM 1st

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: mail@ipophil.gov.ph
Volume 25 Number 114
Date Released: October 07, 2022
[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION
[21] Application Number: 2/2019/050583 Document Code: U1
[22] Date Filed: 13/02/2019
[54] Title: CACAO BEAN ANALYZER SYSTEM
[71] Applicant(s): The University of Mindanao [PH]
[72] Maker(s): LINSANGAN, Noel B[PH]: ANGELIA, Randy E[PH]
[73] Assignee(s):
[74] Attorney / Agent: BALAYO, Vanesa Jones P
[30] Priority Data: NONE
[51] International Class 8: G01N 21/00; G01N 21/01

An analyzer for cacao beans that includes a chamber, light source,
image capturing device, computer terminal and display unit. The bean is
placed in the sealed box and directed under the light source. An image of
[57] Abstract:
the bean is being captured and process in order to determine the
fermentation level of the bean.
Representative Drawing(s):
Relevant docs:

[22] Date Filed: 29/09/2020
[54] Title: A METHOD OF PRODUCING SOYBEAN SPREAD
[71] Applicant(s): CENTRAL PHILIPPINES STATE UNIVERSITY [PH]
[72] Maker(s): ISTURIS, Ariel[PH]: LEYSA, Jaren[PH]: MERAVILES, Dale Dave[PH]
[73] Assignee(s):
[74] Attorney / Agent: WALDATO, Marie Dame Earl E.
[51] International Class 8: A23L 11/00; A23L 29/00; A23L 29/206; A23L 29/238
This utility model is the production method of utilization of soya beans in
soybean spread production as an alternative to peanut butter. The method
disclosed generally aims to introduce an industrially applicable production
process through the steps: a.) roasting of soybeans at 175°C to 185°C for 30
to 90 minutes until the beans turn golden brown and are evenly cooked, b.)
cooling of soybeans at 20°C to 25°C, c.) de-hulling the roasted soybeans by
[57] Abstract:
rubbing it together. Winnowing is done to remove excess hulls, d.) grinding
the de-hulled soybeans using a milling machine and 98% of the powder
passes through a 212 -µm sieve; and e.) cooking the soybean powder, brown
sugar and vegetable oil in a frying at a temperature of 60°C to 90°C for 7 to 10
minutes until smooth.
Relevant docs:

[22] Date Filed: 27/04/2021
[54] Title: A PROCESS OF PREPARING SPRAY DRIED PICKLED MANGO
[71] Applicant(s): GUIMARAS STATE COLLEGE [PH]
[72] Maker(s): ASPRILLA, Ivony S[PH]
[73] Assignee(s):
[74] Attorney / Agent: GAL, Frenz Rian G.
[51] International Class 8: A23L 19/20; A23B 7/026

A utility model relates to a process of preparing Spray Dried Pickled Mango
powder, comprising the steps of: a. selecting of mango; b. washing of said
selected mango; d. preparing of pickling solution; e. soaking of said cut
mango into said pickling solution; f. storing said pickling solution containing
[57] Abstract: said cut mango for about 3 days; g. removing said cut mango from said
pickling solution to obtain a pickled mango; h. blending of said pickled
mango to obtain an extract; i. adding maltodextrin in the said obtained mango
extract; j. processing of said extract in a spray dryer to 10 obtain a powder;
and k. packing of said powder.
Relevant docs:

[22] Date Filed: 20/07/2021
COMPOSITION OF RAMBUTAN (Nephelium lappaceum Linn) BUTTER
[54] Title: SPREAD
[71] Applicant(s): QUIRINO STATE UNIVERSITY [PH]
[72] Maker(s): APOLONIO, Kristine Bernadette M[PH]
[73] Assignee(s):
[74] Attorney / Agent:
[51] International Class 8: A23L 19/00; A23L 21/00; A23L 21/12

The composition of making rambutan butter spread composed of the
ingredients such as 400 grams crushed rambutan seed, 8 grams fine salt, 12
[57] Abstract:
grams cinnamon powder, 160 grams unsalted butter, 80 grams white sugar,
300 grams pure honey, and 8 grams vanilla.
Relevant docs:

[22] Date Filed: 20/07/2021
[54] Title: COMPOSITION OF RAMBUTAN (Nephelium lappaceum Linn) CRINKLES
[71] Applicant(s): QUIRINO STATE UNIVERSITY [PH]
[72] Maker(s): APOLONIO, Kristine Bernadette M[PH]
[73] Assignee(s):
[51] International Class 8: A21D 13/00; A21D 13/08; A21D 2/36

The composition of making rambutan crinkles composed of the ingredients
such as 960 grams All-purpose flour, 12 grams baking powder, 8 grams fine
[57] Abstract: salt, 220 grams crushed rambutan seed, 240 grams corn oil, 760 grams white
sugar, 500 grams eggs,16 grams vanilla, 12 grams red food color gel, and 500
grams powdered sugar.
Relevant docs:

[22] Date Filed: 13/04/2022
[54] Title: Process of Producing Spanish-style Tofu
[71] Applicant(s): Bukidnon State University [PH]
[72] Maker(s): UNTALAN, Kervin B[PH]: PERALTA, Ruby E[PH]
[73] Assignee(s):
[74] Attorney / Agent: COMPASAN, Gladdy Christie H.
[51] International Class 8: A23L 11/00; A23L 11/45

The present utility model relates to the process of producing Spanish style
tofu comprising the steps of preparation of the ingredients (tofu, corn oil,
carrots, cucumber pickles, black pepper corn, star anise, chili pepper, bay
leaves, and salt, slicing and pre-frying the tofu, filling of all ingredients into a
[57] Abstract:
container, exhausting and sealing the container, retorting the product, and
cooling the product ready for serving. This technology aims to produce
ready-to-eat tofu viand, an alternative source of protein for vegetarians,
additional nutritious products for tofu, and a shelf-life stable food.
Relevant docs:

[22] Date Filed: 11/05/2022
[54] Title: NUTTY NUTRITION BAR
[71] Applicant(s): CENTRAL LUZON STATE UNIVERSITY [PH]

ORDEN, Maria Excelsis M.[PH]: DE LEON, Alma A.[PH]: ANTONINO, Judith
[72] Maker(s):
P.[PH]: VILLAVIZA, May V.[PH]
[73] Assignee(s):
[74] Attorney / Agent: SERAPION, Jerry C.
[51] International Class 8: A23L 19/00; A23L 25/00; A23L 7/126; A23G 1/54
The present utility model relates to a formulation of producing a nutty variant
of nutrition bar. The nutty bar is produced with peanuts and cashew nuts.
Additional food ingredients are added such as sesame seeds, malungay and
saluyot as sources of vegetable protein. The utility model is a compact high
protein enriched with vegetables nutrition bar. In particular, this nutty bar is
[57] Abstract: made out of 17% by weight pinipig, 22.9% by weight raisin puree, 12.2% by
weight cashew nuts, 12.2% by weight peanut, 10.4% by weight sesame seed,
9.6% by weight honey, 7.6% by weight brown sugar, 7.1% by weight
marshmallow, 0.6% by weight cinnamon powder, 0.2% by weight saluyot and
0.2% by weight malunggay.
Relevant docs:

[22] Date Filed: 11/05/2022
[54] Title: FRUITY NUTRITION BAR
[71] Applicant(s): CENTRAL LUZON STATE UNIVERSITY [PH]

ORDEN, Maria Excelsis M.[PH]: DE LEON, Alma A.[PH]: ANTONINO, Judith
[72] Maker(s):
P.[PH]: VILLAVIZA, May V.[PH]
[73] Assignee(s):
[74] Attorney / Agent: SERAPION, Jerry C.
[51] International Class 8: A23L 19/00; A23L 7/126; A23G 1/54

The present utility model relates to a formulation of producing a fruity variant
of nutrition bar. The fruity bar is produced with dried mangoes. Additional
food ingredients are added such as sesame seeds, malungay and saluyot as
source of vegetable protein. The utility model is a compact high protein
[57] Abstract: enriched with vegetables nutrition bar. In particular, this fruity bar is made
out of 29.19% by weight pinipig, 23.1% by weight raisin puree, 14.2% by
weight dried mango, 12.1% by weight sesame seed, 11.1% by weight honey,
7.1% by weight raisin fruit, 2.1% by weight marshmallow, 0.71% by weight
cinnamon powder, 0.2% by weight saluyot and 0.2% by weight malungay.
Relevant docs:

[22] Date Filed: 17/07/2022
[54] Title: SCRAPER TOOL FOR PAINT ROLLER COVER
[71] Applicant(s): ARCENAL, Eischied G [PH]
[72] Maker(s): ARCENAL, Eischied G[PH]
[73] Assignee(s):
[51] International Class 8: B44D 3/16

A scraper tool for paint roller cover comprising of a tang having a pair of rivet
holes, a pair of rectangularly filleted profile handle cover comprising of a pair
of evenly spaced circular perforations provided at the intermediate section
rivetedly mounted to the said tang, a scraper fixedly connected to the anterior
[57] Abstract: section of said tang defined by a curve that extends forwardly toward the
front rim includes a plurality of ascendingly sized concave curve. Generally,
most paint scraper tool are conventionally designed to remove excess paint
from flat paint brushes. The objective of the utility model is to provide a
scraper tool for removing excess paint from paint roller cover.
Relevant docs:

[22] Date Filed: 30/09/2022
[54] Title: An Improved Orthopaedic Wrist Brace
[71] Applicant(s): DIAZ, Feliza Christine P [PH]
[72] Maker(s): DIAZ, Feliza Christine P[PH]
[73] Assignee(s):
[51] International Class 8: A61F 5/00; A61F 5/01

The present an improved orthopaedic wrist brace comprising a unitary body
defined by a wrist support section forwardly extending to a palm support
section, said palm support section having a curved free end portion
[57] Abstract: downwardly extending therefrom, and a means to secure the users wrist and
palm on said unitary body, characterized in that, said means to secure the
users wrist and palm on said unitary body includes a plurality of adjustable
elastic straps with hook and loop fastener being provided thereon.
Relevant docs:

[22] Date Filed: 10/08/2022
FORMULATION OF BUTTERFLY PEA (Clitoria ternatea) ICE TEA LEMONADE
[54] Title:
(Citrus limon)
Cebu Technological University-Daanbantayan Campus [PH] and Cebu
[71] Applicant(s):
Technological University-Tuburan Campus [PH]
[72] Maker(s): MACABUDBUD, Sutero Jr. S[PH]: GALAGAR, Monifel S[PH]
[73] Assignee(s):
[74] Attorney / Agent: LAWAS, Leodivino A

This utility model discloses the formulation of butterfly pea (Clitoria ternatea)
[57] Abstract: ice tea lemonade (Citrus limon). It is composed of 1.95% butterfly pea flowers,
1.95%tealeaves,2.22% lemon juice, 15.65% sugar, and 78.23% water.
Relevant docs:

[22] Date Filed: 10/08/2022
FORMULATION OF TREE SORREL (Averrhoa bilimbi) SARDINES (Sardinella
[54] Title:
lemuru) IN OIL TREATED WITH COCONUT WATER
[71] Applicant(s):
Technological University-Tuburan Campus [PH]
[72] Maker(s): MACABUDBUD, Sutero Jr S[PH]: GALAGAR, Monifel S[PH]
[73] Assignee(s):

This utility model discloses the formulation of tree sorrel (Averrhoa bilimbi)
sardines (Sardinella lemuru) in oil treated with coconut water. It is composed
[57] Abstract: of 31.80% sardines, 31.80% corn oil, 1.59% iodized salt, 1.59% ordinary salt,
0.48% pepper corn, 0.48% hot chili, 0.48% bay leaf, 7.94% carrots, 15.90%
coconut water, and 7.94% tree sorrel.
Relevant docs:

[22] Date Filed: 10/08/2022
FORMULATION OF TREE SORREL (Averrhoa bilimbi) SARDINES (Sardinella
[54] Title:
lemuru) IN TOMATO SAUCE TREATED WITH COCONUT WATER
[71] Applicant(s):
Technological University-Tuburan campus [PH]
[72] Maker(s): MACABUDBUD, Sutero Jr. S[PH]: GALAGAR, Monifel S[PH]
[73] Assignee(s):

This utility model discloses the formulation of tree sorrel (Averrhoa bilimbi)
sardines (Sardinella lemuru) in tomato sauce treated with coconut water. It is
[57] Abstract: composed of 34.90% sardines, 8.73% tomato sauce, 8.73% tomato paste,
17.45% corn oil, 1.75% iodized salt, 1.75% ordinary salt, 0.51% pepper corn,
8.73% tree sorrel, and 17.45% coconut water.
Relevant docs:

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Intellectual Property Center, 28 Upper McKinley Rd.

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): The University of Mindanao [PH]

[72] Maker(s): LINSANGAN, Noel B[PH]: ANGELIA, Randy E[PH]

[74] Attorney / Agent: BALAYO, Vanesa Jones P

[30] Priority Data: NONE

[51] International Class 8: G01N 21/00; G01N 21/01

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): CENTRAL PHILIPPINES STATE UNIVERSITY [PH]

[72] Maker(s): ISTURIS, Ariel[PH]: LEYSA, Jaren[PH]: MERAVILES, Dale Dave[PH]

[74] Attorney / Agent: WALDATO, Marie Dame Earl E.

[30] Priority Data: NONE

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): GUIMARAS STATE COLLEGE [PH]

[72] Maker(s): ASPRILLA, Ivony S[PH]

[74] Attorney / Agent: GAL, Frenz Rian G.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/20; A23B 7/026

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): QUIRINO STATE UNIVERSITY [PH]

[72] Maker(s): APOLONIO, Kristine Bernadette M[PH]

[74] Attorney / Agent:

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 21/00; A23L 21/12

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): QUIRINO STATE UNIVERSITY [PH]

[72] Maker(s): APOLONIO, Kristine Bernadette M[PH]

[74] Attorney / Agent:

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 13/08; A21D 2/36

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): Bukidnon State University [PH]

[72] Maker(s): UNTALAN, Kervin B[PH]: PERALTA, Ruby E[PH]

[74] Attorney / Agent: COMPASAN, Gladdy Christie H.

[30] Priority Data: NONE

[51] International Class 8: A23L 11/00; A23L 11/45

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): CENTRAL LUZON STATE UNIVERSITY [PH]

[74] Attorney / Agent: SERAPION, Jerry C.

[30] Priority Data: NONE

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): CENTRAL LUZON STATE UNIVERSITY [PH]

[74] Attorney / Agent: SERAPION, Jerry C.

[30] Priority Data: NONE

[51] International Class 8: A23L 19/00; A23L 7/126; A23G 1/54

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): ARCENAL, Eischied G [PH]

[72] Maker(s): ARCENAL, Eischied G[PH]

[74] Attorney / Agent:

[30] Priority Data: NONE

[51] International Class 8: B44D 3/16

[19] INTELLECTUAL PROPERTY PHILIPPINES

[71] Applicant(s): DIAZ, Feliza Christine P [PH]

[72] Maker(s): DIAZ, Feliza Christine P[PH]

[74] Attorney / Agent:

[30] Priority Data: NONE

[51] International Class 8: A61F 5/00; A61F 5/01

[19] INTELLECTUAL PROPERTY PHILIPPINES

[74] Attorney / Agent: LAWAS, Leodivino A

[30] Priority Data: NONE

[51] International Class 8: A23L 2/02; A23L 2/06; A23L 2/58

[19] INTELLECTUAL PROPERTY PHILIPPINES