Search options available in STN databases - FIZ Karlsruhe

27 PALMOLIVE/PA
27 (COLGATE (S) PALMOLIVE)/PA
FILE 'WPINDEX'
3473 COLGATE/PA
3443 PALMOLIVE/PA
3441 (COLGATE (S) PALMOLIVE)/PA
L1 QUE (COLGATE (S) PALMOLIVE)/PA
Search examples
35.5 Patent records in different databases
A search by Patent Assignee should be done in INPADOC as this file has the broadest country coverage of all files.
After this search the documents should be displayed in DWPI if they are available there to view the content of the
patent. Additionally, information on the content should be retrieved for older German utility models.
=> FIL INPADOCDB
FILE 'INPADOCDB' ENTERED
COPYRIGHT (C) 2007 European Patent Office / FIZ Karlsruhe
=> SET AUDIT ON
SET COMMAND COMPLETED
=> S (OETKER (S) (AUGUST OR NAHRUNG?))/PA,PAS
L1 226 (OETKER (S) (AUGUST OR NAHRUNG?))/PA,PAS
=> FIL WPINDEX
FILE 'WPINDEX' ENTERED
COPYRIGHT (C) 2007 THE THOMSON CORPORATION
With SET AUDIT ON terms with no hits from TRANSFER will be
captured. These terms can then be used for another search in
another file.
The search result from INPADOC is TRANSFERred to DWPI. L3
holds the answer set with hits, L4 holds a QUERY for the terms
with no hits in DWPI.
=> TRANSFER L1 1- PN
L2 TRANSFER L1 1- PN : 226 TERMS
L3 53 L2
L4 QUE TERMS FROM L2 WITH NO HITS: 107 TERMS
=> D L3 1-6 TI
L3 ANSWER 1 OF 53 WPINDEX COPYRIGHT 2007 THE THOMSON CORP on STN
TI Baked good comprises bottom layer of dough, second layer of fat
preparation or emulsion, third layer of liquid to intrinsically viscous
ingredient, and fourth layer of used baked good toppings
L3 ANSWER 2 OF 53 WPINDEX COPYRIGHT 2007 THE THOMSON CORP on STN
TI Pudding or cream dessert has flecks of other foodstuffs of different
colors on its surface
L3 ANSWER 3 OF 53 WPINDEX COPYRIGHT 2007 THE THOMSON CORP on STN
TI Dry mix for preparing finished dessert by mixing with liquid contains
thickener, dispersant, milk constituents and optionally carbohydrate
sweetener and/or emulsifier
L3 ANSWER 4 OF 53 WPINDEX COPYRIGHT 2007 THE THOMSON CORP on STN
TI Production of a crystalline food gelling or thickening agent comprises
mixing a sugar with a gelling or thickening agent, wetting a sugar with
water and/or alcohol and mixing the two products
L3 ANSWER 5 OF 53 WPINDEX COPYRIGHT 2007 THE THOMSON CORP on STN
301