KARLSHAMNS OLJEFABRIKER AB has a total of 50 patent applications. Its first patent ever was published in 1968. It filed its patents most often in Norway, Finland and Sweden. Its main competitors in its focus markets basic materials chemistry, foods and drinks and chemical engineering are CHEVRON JAPAN LTD, NELSON KENNETH D and CHANGSHU JINLI CUTTING TOOLS CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | Norway | 7 | |
#2 | Finland | 6 | |
#3 | Sweden | 6 | |
#4 | Germany | 5 | |
#5 | United States | 4 | |
#6 | Canada | 3 | |
#7 | Austria | 2 | |
#8 | Switzerland | 2 | |
#9 | Denmark | 2 | |
#10 | Spain | 2 | |
#11 | France | 2 | |
#12 | United Kingdom | 2 | |
#13 | Belgium | 1 | |
#14 | Czechoslovakia | 1 | |
#15 | German Democratic Republic | 1 | |
#16 | Italy | 1 | |
#17 | Luxembourg | 1 | |
#18 | Netherlands | 1 | |
#19 | Poland | 1 |
# | Industry | |
---|---|---|
#1 | Basic materials chemistry | |
#2 | Foods and drinks | |
#3 | Chemical engineering |
# | Technology | |
---|---|---|
#1 | Special lubricating compositions | |
#2 | Lubricating compositions | |
#3 | Candles | |
#4 | Edible oils | |
#5 | Bakery products | |
#6 | Separation | |
#7 | Foods |
# | Name | Total Patents |
---|---|---|
#1 | Andlid Sune | 9 |
#2 | Linden Lennart | 8 |
#3 | Persmark Ulf | 4 |
#4 | Riiner Uelo | 3 |
#5 | Riiner Ulo | 3 |
#6 | Linden L | 2 |
#7 | Andlid S | 2 |
#8 | Bengtsson Leif | 2 |
#9 | Riiner U | 2 |
#10 | Bengtsson L | 2 |
Publication | Filing date | Title |
---|---|---|
US4237021A | Metal working emulsion | |
SE7802533L | METAL WORKING EMULSION CONTAINING TRIGLYCERID OIL | |
FI252274A | SAETT ATT FRAMSTAELLA EN CREMEBAS Foer KONDITORIAENDAMAOL | |
GB1426985A | Preparation of hard fat product from rapeseed oil | |
FI56306B | Saett att framstaella en bagerifettemulsion av margarintyp | |
DE2221658A1 | Filter - even level above filter cake ensures effective - filtration of residue | |
US3697294A | Process for producing a bakery fat product with improved ability to retard the staling of bread | |
CA887596A | Processes for producing bakery fat products with improved ability to retard the staling of bread |