IP Library › Assignment 011457/0176
Patent Assignment
Reel/Frame 011457/0176

Security Interest

Recorded: 2000-12-21 Pages: 125
Assignors
CP KELCO, APS
Executed: 2000-09-28
CP KELCO U.S., INC.
Executed: 2000-09-28
KELCO COMPANY
Executed: 2000-09-28
Assignee
BANK OF NOVA SCOTIA, AS AGENT FOR THE SECURED PARTIES, THE
ONE LIBERTY PLAZA, NEW YORK, NEW YORK, 10006
Covered Properties (156)
High Concentration Polymer Slurries
Patent: 4,312,675 →
Application: 06/142,313 →
Copolymers of N,N-Dimethylacrylamide and Acrylamide
Patent: 4,326,970 →
Application: 06/146,531 →
Preparation of Heteropolysaccharide S-119
Patent: 4,269,939 →
Application: 06/161,619 →
Organism Atcc 31643
Patent: 4,259,451 →
Application: 06/161,625 →
Polysaccharide S-60 and Bacterial Fermentation Process for Its Preparation
Patent: 4,326,053 →
Application: 06/178,054 →
Recovery of Xanthan Gum
Patent: 4,316,012 →
Application: 06/182,504 →
Preparation of Heteropolysaccharide S-156
Patent: 4,298,691 →
Application: 06/184,597 →
Synergistic Blends of Cellulase-Free Xanthan Gum and Cellulosics
Patent: 4,313,765 →
Application: 06/190,546 →
Polysaccharide S-53 and Bacterial Fermentation Process for Its Preparation
Patent: 4,311,795 →
Application: 06/210,115 →
Heteropolysaccharide S-130
Patent: 4,342,866 →
Application: 06/256,632 →
Production of Xanthan Gum by Emulsion Fermentation
Patent: 4,352,882 →
Application: 06/299,709 →
Polysaccharide S-60 and Bacterial Fermentation Process for Its Preparation
Patent: 4,377,636 →
Application: 06/311,096 →
Deacetylated Polysaccharide S-60
Patent: 4,385,123 →
Application: 06/311,208 →
Heteropolysaccharide S-194
Patent: 4,401,760 →
Application: 06/313,440 →
Polysaccharide Production Using Novel Sstrains of Pseudomonas Mendocina
Patent: 4,490,467 →
Application: 06/437,604 →
Non-Heated Gellan Gum Gels
Patent: 4,503,084 →
Application: 06/499,594 →
Gellan Gum/Gelatin Blends
Patent: 4,517,216 →
Application: 06/586,472 →
Heteropolysaccharide S-198
Patent: 4,529,797 →
Application: 06/587,733 →
Heteropolysaccharide S-88
Patent: 4,535,153 →
Application: 06/587,736 →
Protein Product Base
Patent: 4,734,287 →
Application: 06/606,959 →
Fluid Food Processor
Patent: 4,744,521 →
Application: 06/606,978 →
Non-Heated Gellan Gum Gels
Patent: 4,563,366 →
Application: 06/682,516 →
Aqueous Compositions Containing Cyanuric Acid
Patent: 4,565,640 →
Application: 06/685,808 →
Dispersible Xanthan Gum
Patent: 4,654,086 →
Application: 06/703,831 →
Polysaccharide Polymer Made by Xanthomonas
Patent: 4,713,449 →
Application: 06/762,878 →
Low Viscosity Heteropolysaccharides
Patent: 4,874,854 →
Application: 06/785,624 →
Low-Acetyl Gellan Gum Blends
Patent: 4,647,470 →
Application: 06/802,646 →
Acid Stable Heteropolysaccharide S-421
Patent: 4,689,160 →
Application: 06/819,447 →
Foam-Stabilized Malt Beverage
Patent: 4,720,389 →
Application: 06/855,044 →
Foam-Stabilized Malt Beverage
Patent: 4,729,900 →
Application: 06/855,052 →
Spacer Fluid
Patent: 4,717,488 →
Application: 06/856,073 →
Solid, Herbicidal Complexes
Patent: 4,874,423 →
Application: 06/904,322 →
N-Methyl-2-Pyrrolidone Compositions
Patent: 4,764,222 →
Application: 07/037,655 →
Quaternary Ammonium Salts of Anionic Gums
Patent: 4,792,415 →
Application: 07/037,656 →
Polysaccharide Polymer Made by Xanthomonas
Patent: 4,868,293 →
Application: 07/099,618 →
Fluid Processor Apparatus
Patent: 4,828,396 →
Application: 07/127,710 →
Frozen Dessert
Patent: 4,855,156 →
Application: 07/148,434 →
Bacterial Cellulose as Surface Treatment for Fibrous Web
Patent: 4,861,427 →
Application: 07/166,283 →
Blends of High Acyl Gellan Gum with Starch
Patent: 4,869,916 →
Application: 07/194,695 →
Reticulated Cellulose and Methods and Microorganisms for the Production Thereof
Patent: 5,079,162 →
Application: 07/196,496 →
Gellan Gum/Gelatin Blends
Patent: 4,876,105 →
Application: 07/204,449 →
Carbohydrate Cream Substitute
Patent: 4,911,946 →
Application: 07/211,494 →
Cream Substitute Ingredient and Food Products
Patent: 4,985,270 →
Application: 07/246,421 →
Nonwoven Fabric-Like Product Using a Bacterial Cellulose Binder and Method for Its Preparation
Patent: 4,919,753 →
Application: 07/299,691 →
Concentrated, Substantially Non-Aggregated Casein Micelles as a Fat/Cream Substitute
Application: 07/358,654 →
Welan Gum in Cement Compositions
Patent: 4,963,668 →
Application: 07/366,063 →
Fat Emulating Protein Products and Process
Patent: 4,961,953 →
Application: 07/367,261 →
Gellan Gum Sizing
Patent: 5,112,445 →
Application: 07/370,496 →
Method of Supporting Fractures in Geologic Formations and Hydraulic Fluid Composition for Same
Patent: 5,009,797 →
Application: 07/450,360 →
Welan Gum in Cement Compositions
Patent: 5,004,506 →
Application: 07/502,974 →
Foam-Stabilized Malt Beverage
Patent: 5,190,778 →
Application: 07/527,452 →
Foam-Stabilized Malt Beverage
Patent: 5,196,220 →
Application: 07/527,453 →
Flavor Delivery System for Fat Free Foods
Patent: 5,202,146 →
Application: 07/544,044 →
Reduced Fat Food Product
Patent: 5,098,728 →
Application: 07/568,744 →
Viscous Salad Dressing
Patent: 5,139,811 →
Application: 07/568,745 →
Reduced Fat Yogurt
Patent: 5,096,731 →
Application: 07/568,854 →
Reduced Fat Sour Cream
Patent: 5,096,730 →
Application: 07/568,856 →
Reduced Fat Salad Dressing
Patent: 5,102,681 →
Application: 07/569,010 →
Heteropolysaccharide S-657
Patent: 5,175,278 →
Application: 07/577,824 →
Heteropolysaccharide S-184
Patent: 5,166,335 →
Application: 07/579,229 →
Method of Depressing Readily Floatable Silicate Materials
Patent: 5,011,596 →
Application: 07/586,331 →
Protectants for Microbial Fermentation
Patent: 5,114,849 →
Application: 07/604,587 →
Reticulated Cellulose and Methods and Microorganisms for the Production Thereof
Patent: 5,144,021 →
Application: 07/633,761 →
Welan Gum-Ethylene Glycol Insulating Compositions
Patent: 5,290,768 →
Application: 07/643,872 →
Rapidly Hydrating Welan Gum
Patent: 5,175,277 →
Application: 07/672,505 →
Carbohydrate Cream Substitute
Patent: 5,153,020 →
Application: 07/678,897 →
Methods and Nucleic Acid Sequences for the Expression of the Cellulose Synthase Operon
Patent: 5,268,274 →
Application: 07/689,008 →
Processes of Thickening and of Oil Recovery Using Polysaccharide Polymer Made by Xanthomonas
Patent: 5,102,561 →
Application: 07/715,861 →
High-Glyceryl, Low-Acetyl Gellan Gum for Non-Brittle Gels
Patent: 5,190,927 →
Application: 07/727,507 →
Bacterial Cellulose Binding Agent
Patent: 5,207,826 →
Application: 07/771,811 →
Non-Sticky, Fat-Containing Confection
Patent: 5,158,800 →
Application: 07/773,052 →
Concentrated, Substantially Non-Aggregated Casein Micelles as a Fat/Cream Substitute and a Method for Reducing the Fat Content in Food Products
Patent: 5,143,741 →
Application: 07/784,112 →
Sustained Release Tablets Containing Alginate
Patent: 5,368,862 →
Application: 07/792,102 →
Agglomeration of Particulate Materials with Reticulated Cellulose
Patent: 5,228,900 →
Application: 07/799,680 →
Non-Caloric Bulking Agents for Food for Replacement of Sugar or Starch
Patent: 5,319,048 →
Application: 07/814,529 →
Process for Making Polysaccharide Fibers
Patent: 5,230,853 →
Application: 07/816,792 →
Reduced Fat Food Product
Patent: 5,171,603 →
Application: 07/855,564 →
Drilling Mud Compositions
Patent: 5,362,713 →
Application: 07/860,291 →
Method of Supporting Fractures in Geological Formations and Hydraulic Fluid Composition for Same
Patent: 5,350,528 →
Application: 07/861,801 →
Carbohydrate Cream Substitute
Patent: 5,370,894 →
Application: 07/956,788 →
Cellulose Synthase Associated Proteins
Patent: 5,382,656 →
Application: 07/958,042 →
Carrier Fluid for the Suspension and Delivery of Water Soluble Polymers
Patent: 5,362,312 →
Application: 07/960,662 →
Method for Preparing a Fried Potato Food
Patent: 5,620,727 →
Application: 08/003,769 →
Process for Preparing Low-Fat Fried Food
Patent: 5,372,829 →
Application: 08/006,027 →
Fat Substitute
Patent: 5,324,531 →
Application: 08/020,431 →
Phb-Free Gellan Gum Broth
Patent: 5,300,429 →
Application: 08/021,635 →
Method of Causing Somatic Hybridization Between Two Species of Algae
Patent: 5,365,018 →
Application: 08/040,625 →
Method for Forming Boron-Doped Semiconducting Diamond Films
Patent: 5,353,737 →
Application: 08/046,804 →
Beverage Stabilizing System and Process Thereof
Patent: 5,376,396 →
Application: 08/053,574 →
Composition and Process for Gelatin-Free Soft Capsules
Patent: 5,342,626 →
Application: 08/053,578 →
Reticulated Cellulose Producing Acetobacter Strains
Patent: 6,429,002 →
Application: 08/069,458 →
Reticulated Cellulose and Methods and Microorganisms for the Production Thereof
Patent: 6,329,192 →
Application: 08/070,650 →
Methods for Producing Improved Strains of Seaweed by Fusion of Spore- Protoplasts, and Resultant Seaweeds and Phycocolloids
Patent: 5,426,040 →
Application: 08/126,092 →
Pectin Process and Composition
Patent: 6,159,503 →
Application: 08/161,634 →
Pectin Process and Composition
Patent: 6,143,346 →
Application: 08/161,635 →
Process of Coating a Substrate with Reticulated Bacterial Cellulose Aggregates
Patent: 5,637,197 →
Application: 08/169,925 →
Method of Causing Somatic Hybridization Between Two Species of Algae
Patent: 5,585,544 →
Application: 08/215,846 →
Genetic Control of Acetylation and Pyruvylation of Xanthan Based Polysaccharide Polymers
Patent: 5,514,791 →
Application: 08/232,416 →
No-Fat Gellan Gum Spread
Patent: 5,534,286 →
Application: 08/252,307 →
Process for the Extraction of Soluble Polysaccharides
Patent: 5,627,269 →
Application: 08/264,107 →
Gellan Gum Flavor Beads
Patent: 5,456,937 →
Application: 08/265,524 →
Method for Inhibiting Cancer Metastasis by Oral Administration of Soluble Modified Citrus Pectin
Patent: 5,834,442 →
Application: 08/271,821 →
Cyclic Di-Guanylate Metabolic Enzymes
Patent: 5,759,828 →
Application: 08/309,512 →
Food Compositions
Patent: 6,165,534 →
Application: 08/317,819 →
Process for Preparing Low-Fat Fried-Type or Baked Food Products
Patent: 5,492,707 →
Application: 08/323,999 →
Oil-Coated Microparticulated Gellan Gum
Patent: 5,516,543 →
Application: 08/346,981 →
A Process for Making Gel-Coated Foods
Patent: 5,595,777 →
Application: 08/351,340 →
Particle Transport Fluids Thickened with Acetylate Free Xanthan Heteropolysaccharide Biopolymer Plus Guar Gum
Patent: 5,591,699 →
Application: 08/360,558 →
Carbohydrate/Protein Cream Substitutes
Patent: 5,536,514 →
Application: 08/438,798 →
A Method of Producing Reticulated Cellulose Having Type Ii Crystalline Cellulose
Patent: 5,871,978 →
Application: 08/442,595 →
Reticulated Cellulose and Methods and Microorganisms for the Production Thereof
Patent: 5,821,109 →
Application: 08/442,597 →
A Method of Making Battered and Breaded Food Compositions Using Cal- Cium Pectins
Patent: 5,601,861 →
Application: 08/453,423 →
Concentrated Gellan Gum Dispersion for Use in Fluid Gel Applications
Patent: 5,654,027 →
Application: 08/472,023 →
Genetic Control of Acetylation and Pyruvylation of Xanthan Based Polysaccharide Polymers
Patent: 6,316,614 →
Application: 08/475,823 →
No and Low Fat Mayonnaise Compositions
Patent: 5,641,533 →
Application: 08/512,871 →
No and Low Fat Salad Dressing Compositions
Patent: 5,626,901 →
Application: 08/512,875 →
Gellan Gum Beverage and Process for Making a Gelled Beverage
Patent: 5,597,604 →
Application: 08/524,447 →
A Method for Preparing a Coated Food
Patent: 5,795,606 →
Application: 08/537,399 →
Pectin Fibers
Patent: 5,688,923 →
Application: 08/602,166 →
Stable Suspension of Hydrocolloids
Patent: 6,117,226 →
Application: 08/656,375 →
Food Products Containing Bacterial Cellulose
Application: 08/668,439 →
Method for Treatment of Cancer by Oral Administration of Modified Pectin
Patent: 5,895,784 →
Application: 08/735,432 →
Method of Making Battered and Breaded Food Compositions Using Calcium Pectins
Patent: 6,261,618 →
Application: 08/740,973 →
Lubricious Self-Standing (Intact) Gel for Oral Delivery of Biologically-Active Ingredients
Application: 08/758,543 →
Low Oil Food Composition and Method
Patent: 6,290,999 →
Application: 08/794,298 →
Scleroglucan as a Rheological Modifier for Thermal Insulation Fluids
Patent: 5,876,619 →
Application: 08/825,640 →
Acidic Cleaning Compositions Containing Low Acetate Xanthan Gum
Patent: 6,083,890 →
Application: 08/870,378 →
Pectin Process and Composition
Patent: 6,207,194 →
Application: 08/890,983 →
Fluid Loss Control Additives and Subterranean Treatment Fluids Containing the Same
Patent: 6,180,571 →
Application: 08/901,805 →
Methods for Improved Rheological Control in Cementitious Systems
Patent: 6,110,271 →
Application: 08/923,325 →
High Viscosity Xanthan and Processes for Preparing Same
Application: 08/936,576 →
Coated Food
Patent: 5,972,399 →
Application: 09/018,493 →
Acid-Stable and Cationic-Compatible Reticulated Bacterial Cellulose Compositions and Methods of Preparation
Application: 09/020,236 →
Reticulated Bacterial Cellulose as a Rheological Modifier for Polyol Fluid Compositions
Patent: 5,951,910 →
Application: 09/040,136 →
Stable Suspension of Hydrocolloids and Superplasticizer
Patent: 6,106,603 →
Application: 09/061,521 →
Carrageenan Compositions and Methods for Their Production
Patent: 6,063,915 →
Application: 09/124,970 →
Alginate and Gellan Gum as Tablet Coating
Patent: 6,326,028 →
Application: 09/183,238 →
Pectin for Stabilizing Proteins
Patent: 6,221,419 →
Application: 09/192,618 →
Reduced Molecular Weight Native Gellan Gum
Patent: 6,242,035 →
Application: 09/197,644 →
Gelatin Replacement Composition
Application: 09/215,330 →
Fractional Extraction of Pectin by Differential Ph
Application: 09/224,116 →
Acid-Stable and Cationic-Compatible Cellulose Compositions and Methods of Preparation
Patent: 6,241,812 →
Application: 09/245,092 →
Pectin Having Reduced Calcium Sensitivity
Application: 09/282,507 →
Gellan Gum Seed Coating
Patent: 6,453,608 →
Application: 09/301,988 →
Gellan Gum Tablet Coating
Patent: 6,395,298 →
Application: 09/308,043 →
Process for Drying Reticulated Bacterial Cellulose Without Co-Agents
Application: 09/353,839 →
Hydrocolloid Coated Tablet(S)
Application: 09/416,174 →
Biopolymer Salts with Low Endotoxin Levels, Biopolymer Compositions Thereof and Methods of Making the Same
Patent: 6,451,772 →
Application: 09/438,975 →
Gelled and Gellable Compositions for Food Products
Patent: 6,685,978 →
Application: 09/542,991 →
Sulfohydrolases, Corresponding Amino Acid and Nucleotide Sequences, Sulfohydrolase Preparations, Processes, and Products Thereof
Patent: 6,620,604 →
Application: 09/567,003 →
Pectin for Use in Paste-Like Materials, a Method of Preparing the Same, Paste-Like Materials Comprising the Pectin as Well as the Use Thereof
Application: 09/581,176 →
Deesterified Pectins, Processes for Producing Such Pectins, and Stabilized Acidic Liquid Systems Comprising the Same
Patent: 6,428,837 →
Application: 09/589,887 →
Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same
Application: 09/589,888 →
Controlled Release from Gellan Gum Gels
Application: 60/063,822 →
Alginate and Gellan Gum as Tablet Coatings
Application: 60/064,454 →
Xanthan Viscosified Compositions and Preparation Thereof
Application: 60/128,601 →
Related Assignments (6)
Other recorded transfers of the patents in this record — the chain of ownership.
Assignment of Assignor's Interest Feb 22, 2001
From: NUTRASWEET COMPANY, THE (DE CORPORATION)
To: PHARMACIA CORPORATION (DE CORPORATION)
Reel/Frame 011533/0825 →
Assignment of Assignor's Interest Feb 22, 2001
From: JOHN LABATT LIMITED (CANADIAN CORPORATION)
To: NUTRASWEET COMPANY, THE
Reel/Frame 011533/0832 →
Merger and Change of Name Apr 10, 2001
From: MONSANTO COMPANY
To: PHARMACIA CORPORATION
Reel/Frame 011658/0783 →
Assignment of Assignor's Interest Apr 10, 2001
From: PHARMACIA CORPORATION
To: CP KELCO U.S., INC.
Reel/Frame 011658/0833 →
Security Agreement Mar 29, 2011
From: J.M. HUBER CORPORATION; 333 ASSOCIATES LLC; 333 PARTNERS LLC; CELTEGAN LLC
To: BANK OF AMERICA, N.A.
Reel/Frame 026042/0063 →
Release of Security Interest Nov 1, 2011
From: BANK OF AMERICA, N.A.
To: J.M. HUBER CORPORATION; 333 ASSOCIATES LLC; 333 PARTNERS LLC; CELTEGAN LLC
Reel/Frame 027158/0142 →