[19] INTELLECTUAL PROPERTY PHILIPPINES [12] UTILITY ...

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: [email protected] Volume 24 Number 65

Date Released: June 11, 2021 [19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2017/001074 Document Code: U

[22] Date Filed: 13/09/2017 [54] Title: FOLDABLE CRUTCH SYSTEM

[71] Applicant(s): CAMACHO, James Bryan B. [PH]

[72] Maker(s): CAMACHO, James Bryan B.[PH]

[73] Assignee(s):

[74] Attorney / Agent: FORTUN NARVASA & SALAZAR LAW OFFICES

[30] Priority Data: NONE

[51] International Class 8: A61H 3/02

[57] Abstract:

A foldable crutch system is provided comprising of an armpit rest; a pair of parallel supports communicating with the armpit rest, disposed at the end portions thereof; a middle housing able to contain said parallel supports; a handle disposed on said housing; an arm swivably connected to the middle housing; a leg operably connected to said arm; and a rubber toe disposed at the distal end of said leg. A plurality off locking means are provided between the parallel supports and the housing, the arm and the housing and the arm and the leg that allows the crutch to be folded easily and adjusts its length to the height of the user.

Representative Drawing(s):

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[22] Date Filed: 23/11/2018 [54] Title: PROCESS OF SPICY NIPA PALM (NYPA FRUITICANS) WINE

[71] Applicant(s): SURIGAO STATE COLLEGE OF TECHNOLOGY [PH]

[72] Maker(s): MUSICO, Stephinejane E.[PH]: TAN, Julito O.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ADRIANO V. PATAC, JR.


[51] International Class 8: C12G 1/00; C12G 3/08; C12H 1/22

[57] Abstract:

This utility model relates generally to the food and beverages industry; most specifically to the process of making spicy Nipa Palm (Nypa fruticans) wine made of locally produced Nipa Palm wine infused with dried cayenne (Capsicum annuum). These recipe is a perfect combination to create locally produced spice-infused wine. This will allow our local wine maker to compete with the alcoholic beverages market as well as to innovate the locally produced nipa palm wine.


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[22] Date Filed: 04/04/2018 [54] Title: APPARATUS FOR DELIVERY OF ASTHMA MEDICINE

[71] Applicant(s): PHILIPPINE SCIENCE HIGH SCHOOL CENTRAL VISAYAS CAMPUS [PH]

[72] Maker(s): BAJE, Benito A.[PH]: RAMIREZ, Mary Bernadette S.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Fortun Narvasa & Salazar


[51] International Class 8: A61M 11/00

[57] Abstract:

This utility model teaches an asthma medicine delivery apparatus that, aside relieve the asthma sufferer from an attack, provides a digital display to indicate parameters of vaporization and usage. The display screen shows the time, in AM and PM, the power, voltage, and resistance, and the battery life of the device. The information displayed on the screen is necessary for users to monitor their usage so as to avoid accidents caused by overheating. Heating elements were modified in such a way that it would easily vaporize the asthma medicine solution.


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[22] Date Filed: 23/07/2019

[54] Title: METHOD USING LOW-COST DIETARY ALCOHOL AS ANESTHETIC SOLUTION FOR FISH

[71] Applicant(s): BATAAN PENINSULA STATE UNIVERSITY [PH]

[72] Maker(s): CONSIGNA, Mark June S.[PH]: CORPUZ, Mark Nell C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: IBAÑEZ, Arlene D.


[51] International Class 8: A01K 61/10

[57] Abstract:

Fish stress can cause mortality and include significant losses of resources and productivity in aquaculture system. One way to minimize the handling stress is to anesthetize the fish. There are several anesthetics being used in the fisheries industry, although it commands high cost in the market. However, there is no alternative low-cost substitute anesthetic solution that has been tried to minimize stress to fish during handling. The present utility model relates to commercial anesthetics but more particularly to cheaper and locally available anesthetic agent for fish. The process includes mixing a solution to provides anesthetizing effect to the fish.


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[22] Date Filed: 29/03/2019 [54] Title: APPARATUS FOR DIFFERENTIATING TREMORS

[71] Applicant(s): PHILIPPINE SCIENCE HIGH SCHOOL SYSTEM [PH]

[72] Maker(s): LOPEZ, Mark Louie D.[PH]: HIPOLITO, Donna Salve C.[PH]: ALCAREZ, Jason C.[PH]: KIUNISALA, Juan Carlos H.[PH]: RACELA, Rosette Veronica N.[PH]: VALDEZ, Nicole C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: SAPALO VELEZ BUNDANG & BULILAN LAW OFFICES


[51] International Class 8: A61B 5/11

[57] Abstract:

Disclosed is an apparatus for detecting tremors of a patient which comprises a case assembly having a slit which houses a bread board having a circuit connection of a power adapter, a battery and a card reader; a cloth base attached underneath the breadboard for protection the circuit connection in said casing; and a sensor assembly disposed separate from the case assembly and in communication with the breadboard by wire, said case assembly is provided with a Velcro strap to strap the same on the user’s hand and the sensor assembly is provided with a sensor Velcro strap to strap the same on the user’s finger, characterized in that said apparatus comprises a micro-electromechanical having sensor assembly and microcontroller having a program configured for detecting, measuring and recording the three types of physiological hand tremors of the patient or user.


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[22] Date Filed: 21/07/2020 [54] Title: WHEY AS STARTER CULTURE FOR ALCOHOLIC FERMENTATION

[71] Applicant(s): PHILIPPINE CARABAO CENTER [PH]

[72] Maker(s): ABELLA, Mina P.[PH]: CALLANGA, Catherine Jane M.[PH]: PEREZ, Rica Neanne D.[PH]: RUSTIA, Jessica M.[PH]: VENERACION, Ma. Princess D[PH]

[73] Assignee(s):

[74] Attorney / Agent: ARCEO, Caezar Angelito E


[51] International Class 8: A23C 21/00; A23C 21/02

[57] Abstract:

The present utility model discloses a starter culture using whey, a cheese manufacturing by-product, for alcoholic fermentation having the following composition: 9.5 g to 10.3 g sugar, 100 ml lukewarm whey, and 0.8 g of Saccharomyces cerevisiae. Lukewarm whey is either sweet whey or medium acid whey.


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[22] Date Filed: 09/12/2020

[54] Title: METHOD FOR DETERMINING THE SPATIAL LOCALIZATION OF LIPASE INHIBITORY COMPOUNDS IN PINEAPPLE FRUIT USING MALDI IMAGING MASS SPECTROMETRY

[71] Applicant(s): UNIVERSITY OF SAN AGUSTIN [PH] and DEL MONTE PHILIPPINES, INC. [PH]

[72] Maker(s): SALUDES, Jonel P.[PH]: DALISAY, Doralyn S.[PH]: SUAREZ, Angelica Faith L.[PH]: JUANILLO, Angel[PH]: SISON, Dave Clark D.[PH]: ORAJAY, Joey I.[PH]: JAVIER, Maria Bella B.[PH]

[73] Assignee(s):

[74] Attorney / Agent: TECHMATCH ASIA INC.


[51] International Class 8: G01N 30/00; G01N 33/03

[57] Abstract:

The present utility model relates to a method for determining spatial localization of at least one lipase inhibitory compound at a plurality of locations in a fruit tissue, comprising the steps of: obtaining the fruit tissue from a pineapple fruit; preparing the obtained fruit tissue, the preparing comprising: embedding the obtained fruit tissue in agarose; cryo-sectioning the embedded fruit tissue; applying a matrix to the cryosectioned fruit tissue via a sprayer; scanning the prepared fruit tissue with a Matrix-Assisted Laser Desorption Ionization-Time of Flight (MALDI-TOF) mass spectrometer to obtain m/z data specific to each of the plurality of locations; analyzing the obtained m/z data specific to each of the plurality of locations in the molecular mass window of each distinct lipase inhibitory compound previously identified; and creating a map of the at least one lipase inhibitory compound expression in the fruit tissue using the analyzed m/z data.


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[22] Date Filed: 30/04/2021 [54] Title: Air Freshener Composition

[71] Applicant(s): TABAN, Edison S. [PH] and GO, Analyn V. [PH]

[72] Maker(s): TABAN, Edison S.[PH]: GO, Analyn V.[PH]

[73] Assignee(s):

[74] Attorney / Agent: FIRST IP CONSULTANCY AND TECHNICAL SERVICES CO.


[51] International Class 8: A61L 9/00

[57] Abstract: The present utility model relates to an improved air freshener composition for humidifiers, mist diffusers and sprayers. The composition comprises water, alcohol, fragrance oil, and fragrance enhancer.


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[22] Date Filed: 15/03/2021

[54] Title: PROCESS OF PRODUCING BLUE TERNATE (CLITORIA TERNATE) FLOWER EXTRACT AS COLORANT FOR KAMIAS (AVERRHOA BILIMBI) FRUIT EXTRACT DISHWASHING LIQUID

[71] Applicant(s): COLLEGE OF EDUCATION, CEBU TECHNOLOGICAL UNIVERSITY DANAO CAMPUS [PH]

[72] Maker(s): KILAT, Ronnel Victor B[PH]: GENERAL, Edralin A[PH]: COLINA, Sarah Jane A[PH]: VALLE, Lislee C[PH]

[73] Assignee(s):

[74] Attorney / Agent: OCAMPO, Christine Omela V


[51] International Class 8: A23L 19/00; C11D 13/08; C11D 7/44

[57] Abstract:

The present utility model discloses the methods of producing Blue Ternate (Clitoria ternatea) flower extract as an alternative organic colorant for Kamias (Averrhoa bilimbi) fruit extract dishwashing liquid. The said process comprises of the following steps: selecting fully matured Blue Ternate (Clitoria ternatea) flowers; washing the selected fully-matured Blue Ternate (Clitoria ternatea) flowers to reduce impurities; weighing the fully-matured, washed Blue Ternate (Clitoria ternatea) flowers; soaking the fully-matured, washed, and weighed Blue Ternate (Clitoria ternatea) flowers; collecting the Blue Ternate (Clitoria ternatea) flower extract by draining the liquid using the metal strainer; storing aside the collected Blue Ternate (Clitoria ternatea) flower extract in a liquid receptacle ready for the dishwashing liquid mixture. The dishwashing liquid can be used as a more natural, antibacterial, aesthetical, and low-cost dishwashing liquid as a replacement for commercial dishwashing liquid.


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[22] Date Filed: 18/03/2021

[54] Title: METHOD OF PRODUCING DEHYDRATED SARDINE (Sardinella fimbriata) SPREAD

[71] Applicant(s): College of Management and Entrepreneurship at Danao Campus, Cebu Technological University [PH]

[72] Maker(s): ANOOS, Jose Marie M.[PH]: CAPUYAN, Ludimie R.[PH]: GIANGO, Marie Kris C.[PH]: ERNACIO, Peachy[PH]: DURANTE, Chelo C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: OCAMPO, Christine Omela V.


[51] International Class 8: A23B 4/03; A23L 17/10

[57] Abstract:

Disclosed is a method of producing dehydrated sardine (Sardinella fimbriata) spread. The method of producing dehydrated sardine spread, comprising the steps of cleaning the sardine. Removing the guts and head of the cleaned sardine. Soaking the cleaned sardine in coconut water. Dehydrating the soaked sardine. Placing the dehydrated sardine in a food processor. Mixing butter, mustard, mayonnaise, lemon zest, and lemon juice with the dehydrated sardine, and adding the olive oil, salt and pepper to the mixture forming dehydrated sardine spread.


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[22] Date Filed: 18/03/2021

[54] Title: METHOD OF PRODUCING SMOKED DEBONED MILKFISH (Chanos chanos) TREATED WITH COCONUT WATER (Cocos nucifera) AND ENHANCED WITH ANNATO (Bixa orellana) OIL


[72] Maker(s): ANOOS, Jose Marie M.[PH]: CAPUYAN, Ludimie R.[PH]: OLIVAR, Gladies Mae C.[PH]: GIANGO, Marie Kris C.[PH]: QUINO, Looverville D.[PH]: ALMACEN, Michael A.[PH]

[73] Assignee(s):



[51] International Class 8: A23B 4/044; A23B 4/10; A23L 17/10

[57] Abstract:

Disclosed is a method of producing smoked deboned milkfish (Chanos chanos) treated with coconut water (Cocos nucifera) and enhanced with annato (Bixa orellana) oil. The method of producing smoked deboned milkfish treated with coconut water and enhanced with annatto oil, comprising the steps of cleaning the milkfish. Deboning the cleaned milkfish. Cutting the milkfish lengthwise. Soaking the milkfish in young coconut water. Smoking the soaked milkfish using coconut husks until light brown color is achieved. Soaking the smoked deboned milkfish with warm annato oil in suitable container. Reducing excess oil from the container and vacuum sealing the smoked deboned milkfish.


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[22] Date Filed: 17/03/2021

[54] Title: COMPOSITION OF BODY SCRUB MADE FROM GUSO (Eucheuma cottonii) WITH ENRICHED MORINGA EXTRACT (Moringa oleifera)

[71] Applicant(s): COLLEGE OF MANAGEMENT AND ENTREPRENEURSHIP AT DANAO CAMPUS, CEBU TECHNOLOGICAL UNIVERSITY [PH]

[72] Maker(s): ROM, Mary Rocelyn B[PH]

[73] Assignee(s):



[51] International Class 8: A61K 36/02; A61K 8/97; A61Q 19/10

[57] Abstract:

This utility model shows the ingredients in the body scrub, usually a combination of sugar and oil-based foundation suspended from coconut (Cocos nucifera) milk, seaweeds (Eucheuma cottonii), and moringa extract (Moringa oleifera). The formulation improves blood circulation and a cosmetology therapy that aims to clear dead skin layers, in which the skin is cleansed and exfoliated.


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[22] Date Filed: 19/03/2021 [54] Title: Composition of Flatbread Enriched With Cassava


[72] Maker(s): HINTAPAN, Rodel S.[PH]

[73] Assignee(s):



[51] International Class 8: A21D 13/043; A21D 13/19; A21D 2/36

[57] Abstract:

This utility model discloses the composition of sweet toasted flatbread enriched with cassava (Manihot Esculenta). For dough making, it comprises of the following ingredients with the weighted percentage: 35% of all-purpose flour; 17% of water; 20% of butter; 8% of condense; 3% of salt; and 17% of shortening. For filling making, it comprises of the following ingredients with the weighted percentage: 40% of boiled and smashed cassava; 10% of muscovado; 40% of condense milk; and 10% of evaporated milk.


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[22] Date Filed: 17/03/2021 [54] Title: Composition of Squash (Cucurbita) Yema


[72] Maker(s): GONZALES, Roselyn R.[PH]: HINTAPAN, Rodel S.[PH]

[73] Assignee(s):

[74] Attorney / Agent:


[51] International Class 8: A23G 3/34; A23G 3/48

[57] Abstract:

This utility model discloses the composition of a slightly sweet, creamy, soft and nutritious candy/desert - the Squash Yema which emphasizes squash as the main ingredient. Squash (Cucurbita) Yema comprises the following ingredients with the weighted percentage: 40% of squash; 10% of egg yolk; 30% of condensed milk; 10% of peanut; and 10% of butter.


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[22] Date Filed: 16/03/2021

[54] Title: COMPOSITION OF HANDMADE PAPERBOARD FROM MALUNGGAY (Moringa oleifera) BARK, RECYCLED PAPER AND BERMUDA GRASS (Cynodon dactylon)

[71] Applicant(s): College of Education at Danao Campus, Cebu Technological University [PH]

[72] Maker(s): GENERAL, Edralin A[PH]: GARGANTIEL, Rosita G[PH]: LOZANO, Lorine Jade M[PH]: PROGILLA, Maryel S[PH]

[73] Assignee(s):



[51] International Class 8: D21B 1/08; D21H 11/12; D21H 27/32

[57] Abstract:

Disclosed is a composition of handmade paperboard, an environmentally friendly and can replace as a substitute to chipboard that is commonly sold in markets wherein the composition comprises malunggay (Moringa oleifera) bark, recycled paper and bermuda grass (Cynodon dactylon).


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[22] Date Filed: 07/05/2021 [54] Title: BENDABLE PAPER STRAW

[71] Applicant(s): HAPPY CHOICE DISPOSABLE PACKAGING, INC. [PH]

[72] Maker(s): DURAN, Jeffrey Boy C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: LIGAN & UY LAW OFFICE


[51] International Class 8: A47G 21/18

[57] Abstract:

A bendable paper straw comprising a generally elongated body portion having an upper portion, a bendable portion disposed below said upper portion, and a lower portion disposed below said bendable portion wherein said lower portion has a tapered configuration and said lower portion is provided with preferably 5mm opening.


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[19] INTELLECTUAL PROPERTY PHILIPPINES [12] UTILITY ...

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