Anti-caking agents in Confectionery:Patent Overview
Anti-caking agents are additives placed in powdered or granulated materials to prevent the formation of lumps or caking. Anti-caking agents are placed in powdered products for the ease of packaging, transport and consumption. They do not have nutritional value. There are a number of anti-caking agents available in the market that have lots of applications in various industries including the confectionery. They include tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, calcium ferrocyanide, magnesium trisilicate, potassium aluminum silicate, stearic acid and polydimethylsiloxane among others. There are innovations pertaining to this segment that is filed as patents. There are few patents filed in the recent years. To know more it is worth going through the patent overview.
This patent report provides statistical overview of the specified technology/segment for the last five years.The claimed technology in the patent is segmented categorically and is the basis for insights into research and business.The report focuses on IP publication trends and the top 20 assignees - their technology trends and research breadth across various jurisdictions. The ‘White Space Matrix’ across major categories is a fundamental part for this Patent Overview Report.
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Helps in mapping the big players in the broad spectrum of the technology
Helps in digging out white spaces that identify the technology gaps
Cognizant about the chronological developments in the technological field for the last 5 years
Finding alternative technical solutions to a problem
Helps in knowing the innovative focus of companies, industries, and countries
Spotting the new competitors
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Filing trends either for the overall number of patents, or just for certain groupings in the last 5 years
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Forms the base for the evaluation of patents within the context of the control of organizational resources and accounting