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HAITAI CONFECTIONARY CO LTD

Overview
  • Total Patents
    16
About

HAITAI CONFECTIONARY CO LTD has a total of 16 patent applications. Its first patent ever was published in 1990. It filed its patents most often in Republic of Korea. Its main competitors in its focus markets foods and drinks, biotechnology and organic fine chemistry are INST OF INDUSTRY ACADEMY COLLABORATION, HONGCHEON INST OF MEDICINAL HERB and YUAN HONGWEI.

Patent filings in countries

World map showing HAITAI CONFECTIONARY CO LTDs patent filings in countries
# Country Total Patents
#1 Republic of Korea 16

Patent filings per year

Chart showing HAITAI CONFECTIONARY CO LTDs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Lee Seung Jae 10
#2 Han Ji Yeong 5
#3 Lee Yun Hyeong 4
#4 Jung Myeong Gyo 3
#5 Choi Seok Geun 3
#6 Hong Su Jin 2
#7 Bae Eun Kyung 2
#8 Lee Hyeon Guk 2
#9 Choi Ui Seong 2
#10 Jang Jae Kwon 2

Latest patents

Publication Filing date Title
KR20010044621A Food or health food containing astaxanthin
KR20010044210A Mutant of Phaffia rhodozyma producing astaxanthin and fermentation method thereof
KR20000072136A Process for extracting astaxanthin pigment from blue-green algae and extracted pigment thereof
KR20000053886A Process for extracting astaxanthin pigment from yeast and extracted pigment thereof
KR20000037080A Natural agent for preventing dental caries extracted from seed of grape
KR20010017516A New Melanin Biosynthesis Inhibitors
KR20010002402A Method for removing free fatty acid from fatty oil
KR20010001125A Carbonated candy filled icebar and the method of preparation thereof
KR20000073021A Method for culturing Grifola frondosa mycelium on solid medium
KR20000047004A Novel tyrosinase-inhibiting agent
KR20000034037A Grape seed extract as tyrosinase inhibitor
KR20000028349A Transformation vector of phaffia rhodozyma and transformation method thereof
KR100216637B1 The edible bubble composition using for eatable emulsifier
KR100200056B1 Manufacturing method of slush type frozen sweets
KR0173394B1 An aromatic
KR920006018B1 Process for making traditional foods from persimmon