Patent analysis as an approach to the conceptual design for whey syrup production
In this work, technological trends were identified for the production of sweetening syrup and the use of whey by means of a review of patents in the databases of Espacenet, Google Patent Search and the Superintendency of Industry and Commerce of Colombia (SIC). A total of 226 documents were found, o...
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Universidad Pedagógica y Tecnológica de Colombia
2017
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| Online Access: | https://revistas.uptc.edu.co/index.php/investigacion_duitama/article/view/5453 |
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| author | Gómez-Soto, James Andrés Sánchez-Toro, Óscar Julián Benavides-Salazar, Ximena |
| author_facet | Gómez-Soto, James Andrés Sánchez-Toro, Óscar Julián Benavides-Salazar, Ximena |
| author_sort | Gómez-Soto, James Andrés |
| collection | OJS |
| description | In this work, technological trends were identified for the production of sweetening syrup and the use of whey by means of a review of patents in the databases of Espacenet, Google Patent Search and the Superintendency of Industry and Commerce of Colombia (SIC). A total of 226 documents were found, out of those 119 are international patents, and 107 applications registered in the SIC. Only three documents deal with the production of sweetening syrup; the rest are mainly oriented to the extraction of the proteins contained in the whey and its application in different fields. It is concluded that there are currently technologies required for the production of whey sweetener syrup, and that the information obtained serves as a basis for the conceptual design of this process in the Colombian context. In the absence of a patent describing the whole process of producing whey syrup in conjunction with the obtaining of concentrates and protein isolates, an opportunity is opened to offer to the Colombian dairy sector a future technological package for the integral use of whey. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-5453 |
| institution | Revista de Investigación, Desarrollo e Innovación (RIDI) |
| language | spa |
| publishDate | 2017 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-54532022-06-15T15:41:08Z Patent analysis as an approach to the conceptual design for whey syrup production Análisis de patentes como aproximación al diseño conceptual del proceso de obtención de jarabe de lactosuero Gómez-Soto, James Andrés Sánchez-Toro, Óscar Julián Benavides-Salazar, Ximena patent invention sweetening syrup concession whey. patente invención jarabe edulcorante concesión lactosuero. In this work, technological trends were identified for the production of sweetening syrup and the use of whey by means of a review of patents in the databases of Espacenet, Google Patent Search and the Superintendency of Industry and Commerce of Colombia (SIC). A total of 226 documents were found, out of those 119 are international patents, and 107 applications registered in the SIC. Only three documents deal with the production of sweetening syrup; the rest are mainly oriented to the extraction of the proteins contained in the whey and its application in different fields. It is concluded that there are currently technologies required for the production of whey sweetener syrup, and that the information obtained serves as a basis for the conceptual design of this process in the Colombian context. In the absence of a patent describing the whole process of producing whey syrup in conjunction with the obtaining of concentrates and protein isolates, an opportunity is opened to offer to the Colombian dairy sector a future technological package for the integral use of whey. Mediante la revisión de patentes en la base de datos (BD) de Espacenet y la Superintendencia de Industria y Comercio de Colombia (SIC), se identificaron las tendencias tecnológicas de acuerdo a la producción de jarabe edulcorante o aprovechamiento del lactosuero teniendo como base de búsqueda la combinación de diferentes palabras en inglés y español, las mejores opciones fueron “whey” y “suero”. En la BD de Espacenet se encontraron 119 documentos de patentes, donde solo tres documentos presentan características de producción de jarabe edulcorante y el restante se orientan al aprovechamiento del lactosuero, su proteína y el proceso o la obtención, determinación y usos de la lactasa (β-galactosidasa). En la BD de la SIC se encontraron 109 documentos de patente, ninguna de ella tiene relación con la producción de jarabe edulcorante o transformación de la lactosa y una pequeña cantidad se orienta al aprovechamiento de lactosuero. La mayoría de patentes se han publicado en el periodo de los año 2001-2010, siendo Estados Unidos (EU) el país que más patentes ha generado con respecto al aprovechamiento del lactosuero.Palabras claves: patente, invención, jarabe, concesión. Universidad Pedagógica y Tecnológica de Colombia 2017-02-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/xml https://revistas.uptc.edu.co/index.php/investigacion_duitama/article/view/5453 10.19053/20278306.v7.n2.2017.5453 Revista de Investigación, Desarrollo e Innovación; Vol. 7 No. 2 (2017): Enero-Junio; 331-353 Revista de Investigación, Desarrollo e Innovación; Vol. 7 Núm. 2 (2017): Enero-Junio; 331-353 2389-9417 2027-8306 spa https://revistas.uptc.edu.co/index.php/investigacion_duitama/article/view/5453/5455 https://revistas.uptc.edu.co/index.php/investigacion_duitama/article/view/5453/9512 Derechos de autor 2017 REVISTA DE INVESTIGACIÓN, DESARROLLO E INNOVACIÓN |
| spellingShingle | patent invention sweetening syrup concession whey. patente invención jarabe edulcorante concesión lactosuero. Gómez-Soto, James Andrés Sánchez-Toro, Óscar Julián Benavides-Salazar, Ximena Patent analysis as an approach to the conceptual design for whey syrup production |
| title | Patent analysis as an approach to the conceptual design for whey syrup production |
| title_alt | Análisis de patentes como aproximación al diseño conceptual del proceso de obtención de jarabe de lactosuero |
| title_full | Patent analysis as an approach to the conceptual design for whey syrup production |
| title_fullStr | Patent analysis as an approach to the conceptual design for whey syrup production |
| title_full_unstemmed | Patent analysis as an approach to the conceptual design for whey syrup production |
| title_short | Patent analysis as an approach to the conceptual design for whey syrup production |
| title_sort | patent analysis as an approach to the conceptual design for whey syrup production |
| topic | patent invention sweetening syrup concession whey. patente invención jarabe edulcorante concesión lactosuero. |
| topic_facet | patent invention sweetening syrup concession whey. patente invención jarabe edulcorante concesión lactosuero. |
| url | https://revistas.uptc.edu.co/index.php/investigacion_duitama/article/view/5453 |
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