CA1072807A - Flavourings for milk - Google Patents
Flavourings for milkInfo
- Publication number
- CA1072807A CA1072807A CA216,022A CA216022A CA1072807A CA 1072807 A CA1072807 A CA 1072807A CA 216022 A CA216022 A CA 216022A CA 1072807 A CA1072807 A CA 1072807A
- Authority
- CA
- Canada
- Prior art keywords
- acid
- composition according
- salt
- milk
- artificial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
A B S T R A C T
Milk products are customarily flavoured with non-acidic flavourings to avoid curdling the milk proteins. The invention provides milk products containing compatible artificial flavourings, and additionally from 0.1 to 0.5% w/v of phosphonic, lactic or a polycarboxylic acid and sufficient of a salt of any of the aforesaid acids to buffer the composition at a pH of from 5.3 to 6.7.
Milk products are customarily flavoured with non-acidic flavourings to avoid curdling the milk proteins. The invention provides milk products containing compatible artificial flavourings, and additionally from 0.1 to 0.5% w/v of phosphonic, lactic or a polycarboxylic acid and sufficient of a salt of any of the aforesaid acids to buffer the composition at a pH of from 5.3 to 6.7.
Description
80~Y
The present invention relates to flavours for use in milk drinks and non-curdled milk products. Natural fruit juices cannot be used to flavour milk drinks, milk puddings, ice creams and similar non-curdled milk products, because they tend to cause curdling of the milk. Partly `- for this reason and also from choice it has been the practice in the past to flavour non-curdled milk products with artificial flavourings, which are substantially free from acid tasting components, and which do not curdle milk.
However in many instances products containing such artificial flavours have had an insipid, mawkish or unnatural character.
We have now discovered novel artificial flavours for milk drinks which do not curdle milk but which provide a more natural flavour than has been available hitherto, and which include acid tasting components. We have discov- ;
ered that artiicial flavourings ior non-curdled milk products may be enhanced by the addition of certain acids, without curdling the milk, provided that sufficient of a water soluble salt of any of the acids is also included to buffer the pH of the product to a value between 5.3 and 6.7.
Since curdling of milk essentially involves the coagulation o~ milk protein, which occurs theoretically at a pH of 4.6, it is surprising that such a high pH is required, moreover it is unexpected that a satisfactory acid enhancement of flavour is possible at such pH levelsO
The present invention relates to flavours for use in milk drinks and non-curdled milk products. Natural fruit juices cannot be used to flavour milk drinks, milk puddings, ice creams and similar non-curdled milk products, because they tend to cause curdling of the milk. Partly `- for this reason and also from choice it has been the practice in the past to flavour non-curdled milk products with artificial flavourings, which are substantially free from acid tasting components, and which do not curdle milk.
However in many instances products containing such artificial flavours have had an insipid, mawkish or unnatural character.
We have now discovered novel artificial flavours for milk drinks which do not curdle milk but which provide a more natural flavour than has been available hitherto, and which include acid tasting components. We have discov- ;
ered that artiicial flavourings ior non-curdled milk products may be enhanced by the addition of certain acids, without curdling the milk, provided that sufficient of a water soluble salt of any of the acids is also included to buffer the pH of the product to a value between 5.3 and 6.7.
Since curdling of milk essentially involves the coagulation o~ milk protein, which occurs theoretically at a pH of 4.6, it is surprising that such a high pH is required, moreover it is unexpected that a satisfactory acid enhancement of flavour is possible at such pH levelsO
- 2 -~Z~7 Our invention therefore provides an uncurdled milk product comprising, an effective amount of a~ arti-ficial flavouring which is compatible with the uncurdled milk, from 0.10 to 0.5~ w/v total of free phosphoric, lactic, ascorbic or a polycarboxylic acid permissible for food use and sufficient of a water soluble salt of any of the aforesaid acids, which is permissible for food use, to buffer the pH
of the composition at a pH value of from 5.3 to 6.7.
The artificial flavouring may be, for example, any -of those hitherto employed for flavouring uncurdled milk products. Many such compositions are available commercially or are known to those skilled in the art. The flavouring must o~ course, be one which is permitted for use under the applicabl~ regulations. The invention is particularly appli-cable to fruit flavours, especially such naturally, highly acidic flavours as orange, lemon, lime or grapefruit, or to such naturally acidic flavours as strawberry, raspberry, blackberry or black-currant. The invention, surprisingly, also enhances such naturally relatively non-acidic fla~ourings as banana, and may also be used in conjunction with non-fruit flavours such as ginger and cola, which have a sweet or fruity character.
` The term "artificial" denotes a material which is not wholly natural. The artifical flavouring may comprise extracts of natural origin and/or synthetic substances and may also be used in conjunction with some natural flavour, such as fruit juices.
..
. . ' ~ 3 ~ :
a ..... . .. . . . ..
lO"~Z80~
The artificial flavouring apart from the aforesaid acid is preferably substantially free from acidic or acid tasting components.
The amount of the artificial flavouring is variable within extremely wide limits, depending on the particular substances involved. Some flavourings may be effective in amounts of a few part per million while others may be required in proportions of several percent. The lower limit is the smallest amount at which the flavour is detectable in the product r the optimum amount and the upper limit are set, in practice, largely by aesthetic considerations and are thus a matter of individual taste, subject to food regulations, although, technically, there is no reason why the flavouring should not be present in proportions up to the limits of co~mpatability with the product.
The acid is preferably a polycarboxylic acid which is permitted for food use. The list of permitted acids ` varies to some extent from country to country and from time to time, but subject to that limitation the acid may typically be a di-, tri- or other poly-carboxylic acid such as, for example, citric, tartaric, malic, ascorbic, adipic, succinic or fumaric acids~ lactic acid or an inorganic acid such as phosphoric acid. Mixtures of acids may be employed.
The preferred choice of acid will be determined in each case by the flavour effect desired. For example citric acid will be a preferred ingredient in the case of lemon or orange flavours, tartaric in ginger bear or ginger ale flavours and phosphoric acid with colas. The total amount of free acid in the product is from 0~10 to 0.50~ w/~
.
~0~2~
. .
preferably from O.lS to 0.28~. The optimum proportion will vary according to the flavour to be simulated. Thus banana flavours will be best enhanced ~y amounts of acid in the lower part of the preferred range, whereas orange or lemon flavours will require amounts in the upper part of the range.
` The salt may be any permissible, non-toxic, water-soluble salt of any one or more of the aforementioned acids which is capable of buffering in the desired pH range.
Preferably it is a sodium or potassium salt. The salt is conveniently a salt of the same acid which is present in the free state, but may alternatively be a salt of a different acid. The amount of the salt is sufficient to buffer the pH to a value of from 5.3 to 6.7, preferably 5.5 to 6. This usually corresponds to a proportion of salt in the product in the range 0.15 to 0.3% w/v, depending upon the amount of acid present. While, subject to the requirements of the pH range, and of the applicable food regulations, amounts of the salt in excess of 0.3~ may be employed, such large proportions are generally undesirable on flavour grounds.
The pxoduct may also contain other ingredients.
Preferably sweeteners are present, especially sugars, e.g~, sucxose, in any amount up to saturation, according to taste. The product may also contain incidental ingredients such as a colouring, antioxidants, ' '. ' ' .
- 5 - ~
7Z~sOt~
antica~ing a~ents, emulsifie~s, and any inert carrier or dissolved encapsulant material that may have been present in the flavouring composition used to prepare the ~roduct.
The product may be a milk drink, skimmed milk, cream, ice cream, milk pudding or other uncurdled milk product i.e., a milk product in which the milk protein is dispersed in the colloidal state and has not coagulated into curds.
Our invention also provides flavouring compositions suitable for use in preparing the flavoured milk products.
The flavouring compositions of the invention comprise an artificial flavouring which is compatible with uncurdled milk products, a phosphoric, lactic, ascorbic or a polycar~
boxylic acid permissible for food use, and sufficient of a salt of any of the aforesaid acids, which is permissible for ~ood use to buffer the pH of the composition, when dissolved i.n the milk product, to a pH value of from 5.3 to 6.7.
Preferably the flavourin~ composition of the invention also comprises a sweetener, such as sucrose, and an edible carrier or diluent, which may be the same as the sweetener or different.
The composition may desirably be a powder, comprising the artificial flavour absorbed on a water-soluble particulate carrier such as sugar, or encapsulated in a water-soluble encapsulant such as a natural or chemically modified gum or ': . ''' '" ' .' ' ' ~" ' .
a ~
. . . ~ . . . ~ , .. ~ -. .. . .
~7Z~O~
starch, an alginate or protein. Typical encapsulants include gum accacia and modified starch. A variety of suitable encapsulated flavours are commercially available or may readily be prepared, for example, by spray drying an emulsion of the flavouring in an aqueous solution or dispersion of encapsulating agent, usiny techniques well known ~n the art. Such powder flavouring composition may typically comprise a mixture of the encapsulated or absorbed powdery flavour with the powdered acid and the salt.
Alternatively the flavouring composition may be a concentratecl liquid solution comprising an edible solvent which is compatible with milk, or an aqueous emulsion.
The relative proportions of the ingredients present in the flavouring compositions of our invention may vary within very wide limits according to the nature of the flavouring ingredient and individual preference. The proportions of acid to salt are fixed by the pH requirement, while the proportion of the artificial flavour should be such that when the composition is dissolved in milk in a proportion sufficient to produce a concentration of free acid between 0.10 and 0.S% w/v, the artificial flavouring will be present in an effective amount.
The flavouring composition usually contains the acid, the salt and artificial flavouring in a total propor-tion of at least 1~ by wt., typically at least 2%, preferably -at least 10~ e.g. 20 to 80~ by wto In addition to the acid, salt, artificial ~;
flavouring and any sweetener, carrier, encapsulant or soIvent, the composition may also contain colourin~
anticaking agents, emulsifier, or other incidental ingredients.
- 7 - ;
. .:
, ~ .. .
~280~
The invention is illustrated by the following examples, of which Examples 1 to 3 illustrate industrial flavouring compositions and their use in preparing commercial milk drinks and Example 4 illustrate a flavouring composition for sale direct to the consumer.
A powdered flavouring composition was prepared by mixing together the following ingredients citric acid monohydrate 2.6 gm trisodium citrate 2.8 gm artificial powderea tangerine flavour ~substantially free from acids) 0.8 gm icing sugar 3.8 gm The flavouring composition was dissolved in 25 ml. watex at 65C and added with stirring to 1 litre of milk at 10C. 50 grammes sucrose was dissolved in the milk which was pasteurised at 72C for 15 seconds and homogenised at 175 kg/cm2.
EXAMPLE 2 ;
Example 1 was repeated using the following ingredients of the flavouring composition:-malic acid 2.2 gm trisodium citrate 2.5 gm `
encapsulated artificial strawberry flavour (substantially free from ac.id) 0.5 gm sucrose 4.8 gm
of the composition at a pH value of from 5.3 to 6.7.
The artificial flavouring may be, for example, any -of those hitherto employed for flavouring uncurdled milk products. Many such compositions are available commercially or are known to those skilled in the art. The flavouring must o~ course, be one which is permitted for use under the applicabl~ regulations. The invention is particularly appli-cable to fruit flavours, especially such naturally, highly acidic flavours as orange, lemon, lime or grapefruit, or to such naturally acidic flavours as strawberry, raspberry, blackberry or black-currant. The invention, surprisingly, also enhances such naturally relatively non-acidic fla~ourings as banana, and may also be used in conjunction with non-fruit flavours such as ginger and cola, which have a sweet or fruity character.
` The term "artificial" denotes a material which is not wholly natural. The artifical flavouring may comprise extracts of natural origin and/or synthetic substances and may also be used in conjunction with some natural flavour, such as fruit juices.
..
. . ' ~ 3 ~ :
a ..... . .. . . . ..
lO"~Z80~
The artificial flavouring apart from the aforesaid acid is preferably substantially free from acidic or acid tasting components.
The amount of the artificial flavouring is variable within extremely wide limits, depending on the particular substances involved. Some flavourings may be effective in amounts of a few part per million while others may be required in proportions of several percent. The lower limit is the smallest amount at which the flavour is detectable in the product r the optimum amount and the upper limit are set, in practice, largely by aesthetic considerations and are thus a matter of individual taste, subject to food regulations, although, technically, there is no reason why the flavouring should not be present in proportions up to the limits of co~mpatability with the product.
The acid is preferably a polycarboxylic acid which is permitted for food use. The list of permitted acids ` varies to some extent from country to country and from time to time, but subject to that limitation the acid may typically be a di-, tri- or other poly-carboxylic acid such as, for example, citric, tartaric, malic, ascorbic, adipic, succinic or fumaric acids~ lactic acid or an inorganic acid such as phosphoric acid. Mixtures of acids may be employed.
The preferred choice of acid will be determined in each case by the flavour effect desired. For example citric acid will be a preferred ingredient in the case of lemon or orange flavours, tartaric in ginger bear or ginger ale flavours and phosphoric acid with colas. The total amount of free acid in the product is from 0~10 to 0.50~ w/~
.
~0~2~
. .
preferably from O.lS to 0.28~. The optimum proportion will vary according to the flavour to be simulated. Thus banana flavours will be best enhanced ~y amounts of acid in the lower part of the preferred range, whereas orange or lemon flavours will require amounts in the upper part of the range.
` The salt may be any permissible, non-toxic, water-soluble salt of any one or more of the aforementioned acids which is capable of buffering in the desired pH range.
Preferably it is a sodium or potassium salt. The salt is conveniently a salt of the same acid which is present in the free state, but may alternatively be a salt of a different acid. The amount of the salt is sufficient to buffer the pH to a value of from 5.3 to 6.7, preferably 5.5 to 6. This usually corresponds to a proportion of salt in the product in the range 0.15 to 0.3% w/v, depending upon the amount of acid present. While, subject to the requirements of the pH range, and of the applicable food regulations, amounts of the salt in excess of 0.3~ may be employed, such large proportions are generally undesirable on flavour grounds.
The pxoduct may also contain other ingredients.
Preferably sweeteners are present, especially sugars, e.g~, sucxose, in any amount up to saturation, according to taste. The product may also contain incidental ingredients such as a colouring, antioxidants, ' '. ' ' .
- 5 - ~
7Z~sOt~
antica~ing a~ents, emulsifie~s, and any inert carrier or dissolved encapsulant material that may have been present in the flavouring composition used to prepare the ~roduct.
The product may be a milk drink, skimmed milk, cream, ice cream, milk pudding or other uncurdled milk product i.e., a milk product in which the milk protein is dispersed in the colloidal state and has not coagulated into curds.
Our invention also provides flavouring compositions suitable for use in preparing the flavoured milk products.
The flavouring compositions of the invention comprise an artificial flavouring which is compatible with uncurdled milk products, a phosphoric, lactic, ascorbic or a polycar~
boxylic acid permissible for food use, and sufficient of a salt of any of the aforesaid acids, which is permissible for ~ood use to buffer the pH of the composition, when dissolved i.n the milk product, to a pH value of from 5.3 to 6.7.
Preferably the flavourin~ composition of the invention also comprises a sweetener, such as sucrose, and an edible carrier or diluent, which may be the same as the sweetener or different.
The composition may desirably be a powder, comprising the artificial flavour absorbed on a water-soluble particulate carrier such as sugar, or encapsulated in a water-soluble encapsulant such as a natural or chemically modified gum or ': . ''' '" ' .' ' ' ~" ' .
a ~
. . . ~ . . . ~ , .. ~ -. .. . .
~7Z~O~
starch, an alginate or protein. Typical encapsulants include gum accacia and modified starch. A variety of suitable encapsulated flavours are commercially available or may readily be prepared, for example, by spray drying an emulsion of the flavouring in an aqueous solution or dispersion of encapsulating agent, usiny techniques well known ~n the art. Such powder flavouring composition may typically comprise a mixture of the encapsulated or absorbed powdery flavour with the powdered acid and the salt.
Alternatively the flavouring composition may be a concentratecl liquid solution comprising an edible solvent which is compatible with milk, or an aqueous emulsion.
The relative proportions of the ingredients present in the flavouring compositions of our invention may vary within very wide limits according to the nature of the flavouring ingredient and individual preference. The proportions of acid to salt are fixed by the pH requirement, while the proportion of the artificial flavour should be such that when the composition is dissolved in milk in a proportion sufficient to produce a concentration of free acid between 0.10 and 0.S% w/v, the artificial flavouring will be present in an effective amount.
The flavouring composition usually contains the acid, the salt and artificial flavouring in a total propor-tion of at least 1~ by wt., typically at least 2%, preferably -at least 10~ e.g. 20 to 80~ by wto In addition to the acid, salt, artificial ~;
flavouring and any sweetener, carrier, encapsulant or soIvent, the composition may also contain colourin~
anticaking agents, emulsifier, or other incidental ingredients.
- 7 - ;
. .:
, ~ .. .
~280~
The invention is illustrated by the following examples, of which Examples 1 to 3 illustrate industrial flavouring compositions and their use in preparing commercial milk drinks and Example 4 illustrate a flavouring composition for sale direct to the consumer.
A powdered flavouring composition was prepared by mixing together the following ingredients citric acid monohydrate 2.6 gm trisodium citrate 2.8 gm artificial powderea tangerine flavour ~substantially free from acids) 0.8 gm icing sugar 3.8 gm The flavouring composition was dissolved in 25 ml. watex at 65C and added with stirring to 1 litre of milk at 10C. 50 grammes sucrose was dissolved in the milk which was pasteurised at 72C for 15 seconds and homogenised at 175 kg/cm2.
EXAMPLE 2 ;
Example 1 was repeated using the following ingredients of the flavouring composition:-malic acid 2.2 gm trisodium citrate 2.5 gm `
encapsulated artificial strawberry flavour (substantially free from ac.id) 0.5 gm sucrose 4.8 gm
3~
.
- 8 ~
.
.
280~
Example 2 was repeated usi.ng a mixture of citric and ascorbic acids in place of malic acid and an encapsulated artificial pineapple flavour in place of the artificial strawberry flavour.
The following ingredients were mixed:-malic acid 2.2 gm trisodium-citrate 2.5 gm encapsulated artificial strawberry flavour tsubstantially free from acid) 0.5 gm sugar 54.8 gm colour 0.5 gm 2 level teaspoons tl2 gm) of the flavouring composition dissolved in a minimum amount of hot water was stirred into a glass (6 fluid oz) of milk.
ExAMoeLE 5 The following ingredients were mixed - , :
Ascorbic Acid 1.19 gm Sodium Ascorbate 0.11 gm Vanillin 0.01 gm Artificial Banana Flavour (substantially free from acid) 0.39 gm Colour 0.15 gm .
Sugar 32.37 gm : `
The whole mixture was dissolved in 1 pint (568 ml~) of milk.
_ g ~
~7Z~O'~
The following ingredients were mixed.-Ascorbic Acid 1.18 gm Sodium Ascorbate 0~11 gm Natural Ginger Beer Flavour (substantially free from acid) . 0.45 gm Colour 0.14 gm Sugar 32.37 gm The whole mixture was dissolved in 1 pint (5~B ml.) of milk.
.. ..
..
-,
.
- 8 ~
.
.
280~
Example 2 was repeated usi.ng a mixture of citric and ascorbic acids in place of malic acid and an encapsulated artificial pineapple flavour in place of the artificial strawberry flavour.
The following ingredients were mixed:-malic acid 2.2 gm trisodium-citrate 2.5 gm encapsulated artificial strawberry flavour tsubstantially free from acid) 0.5 gm sugar 54.8 gm colour 0.5 gm 2 level teaspoons tl2 gm) of the flavouring composition dissolved in a minimum amount of hot water was stirred into a glass (6 fluid oz) of milk.
ExAMoeLE 5 The following ingredients were mixed - , :
Ascorbic Acid 1.19 gm Sodium Ascorbate 0.11 gm Vanillin 0.01 gm Artificial Banana Flavour (substantially free from acid) 0.39 gm Colour 0.15 gm .
Sugar 32.37 gm : `
The whole mixture was dissolved in 1 pint (568 ml~) of milk.
_ g ~
~7Z~O'~
The following ingredients were mixed.-Ascorbic Acid 1.18 gm Sodium Ascorbate 0~11 gm Natural Ginger Beer Flavour (substantially free from acid) . 0.45 gm Colour 0.14 gm Sugar 32.37 gm The whole mixture was dissolved in 1 pint (5~B ml.) of milk.
.. ..
..
-,
Claims (21)
1. An uncurdled milk product containing an effective amount of an artificial flavouring which is compatible with uncurdled milk, from 0.1 to 0.5% w/v total of free phosphoric, lactic, ascorbic or a polycarboxylic acid permissible for food use and sufficient of a water soluble salt of any of the aforesaid acids which is permissible for food use to buffer the composition at a pH value of from 5.3 to 6.7.
2. A milk product according to claim 1 wherein the artificial flavour is a simulated fruit flavour.
3. A composition according to claim 1 wherein the artificial flavour is present in conjunction with natural flavours.
4. A composition according to any of claims 1 to 3 wherein the artificial flavouring, apart from the said acid, is substantially free from acidic or acid tasting components.
5. A composition according to any of claims 1 to 3 wherein the acid is citric acid.
6. A composition according to any of claims 1 to 3 wherein said acid is tartaric acid.
7. A composition according to any of claims 1 to 3 wherein said acid is malic acid.
8. A composition according to any of claims 1 to 3 wherein said acid is a lactic acid.
9. A composition according to any of claims 1 to 3 wherein said acid is ascorbic acid.
10. A composition according to any of claims 1 to 3 wherein said acid is adipic acid.
11. A composition according to any of claims 1 to 3 wherein said acid is succinic acid.
12. A composition according to any of claims 1 to 3 wherein said acid is tumaric acid.
13. A composition according to any of claims 1 to 3 wherein said acid is phosphoric acid.
14. A composition according to any of claims 1 to 3 comprising a mixture of acids.
15. A composition according to any of claims 1 to 3 containing from 0.15 to 0.28% w/v of free acid.
16. A composition according to any of claims 1 to 3 wherein the salt is a sodium or potassium salt.
17. A composition according to any of claims 1 to 3 wherein the salt is a salt of at least 1 of the acids specified in claims 5 to 13.
18. A composition according to any of claims 1 to 3 wherein the pH of a composition is from 5.5 to 6.
19. A composition according to any of claims 1 to 3 wherein the proportion of the salt in the product is from 0.15 to 0.3% w/v.
20. A composition according to any of claims 1 to 3 which additionally contains sweeteners.
21. A composition according to any of claims 1 to 3 which additionally contains sucrose.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB58589/73A GB1496487A (en) | 1973-12-18 | 1973-12-18 | Flavourings for milk |
Publications (1)
Publication Number | Publication Date |
---|---|
CA1072807A true CA1072807A (en) | 1980-03-04 |
Family
ID=10481963
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA216,022A Expired CA1072807A (en) | 1973-12-18 | 1974-12-13 | Flavourings for milk |
Country Status (18)
Country | Link |
---|---|
JP (1) | JPS5094164A (en) |
AT (1) | AT350368B (en) |
AU (1) | AU503040B2 (en) |
BE (1) | BE823501A (en) |
CA (1) | CA1072807A (en) |
CH (1) | CH612834A5 (en) |
CS (1) | CS179930B2 (en) |
DE (1) | DE2459656A1 (en) |
DK (1) | DK657174A (en) |
FI (1) | FI360374A (en) |
FR (1) | FR2254281B1 (en) |
GB (1) | GB1496487A (en) |
IT (1) | IT1032556B (en) |
LU (1) | LU71484A1 (en) |
NL (1) | NL7416257A (en) |
NO (1) | NO744488L (en) |
SE (1) | SE7415843L (en) |
ZA (1) | ZA747906B (en) |
-
1973
- 1973-12-18 GB GB58589/73A patent/GB1496487A/en not_active Expired
-
1974
- 1974-12-11 ZA ZA00747906A patent/ZA747906B/en unknown
- 1974-12-12 NO NO744488A patent/NO744488L/no unknown
- 1974-12-13 FI FI3603/74A patent/FI360374A/fi unknown
- 1974-12-13 NL NL7416257A patent/NL7416257A/en not_active Application Discontinuation
- 1974-12-13 AU AU76395/74A patent/AU503040B2/en not_active Expired
- 1974-12-13 CA CA216,022A patent/CA1072807A/en not_active Expired
- 1974-12-16 LU LU71484A patent/LU71484A1/xx unknown
- 1974-12-17 SE SE7415843A patent/SE7415843L/xx unknown
- 1974-12-17 IT IT70665/74A patent/IT1032556B/en active
- 1974-12-17 DK DK657174A patent/DK657174A/da unknown
- 1974-12-17 CS CS7400008673A patent/CS179930B2/en unknown
- 1974-12-17 FR FR7441607A patent/FR2254281B1/fr not_active Expired
- 1974-12-17 DE DE19742459656 patent/DE2459656A1/en active Pending
- 1974-12-18 CH CH1683074A patent/CH612834A5/en not_active IP Right Cessation
- 1974-12-18 JP JP49145510A patent/JPS5094164A/ja active Pending
- 1974-12-18 AT AT1012174A patent/AT350368B/en not_active IP Right Cessation
- 1974-12-18 BE BE151629A patent/BE823501A/en unknown
Also Published As
Publication number | Publication date |
---|---|
IT1032556B (en) | 1979-06-20 |
FI360374A (en) | 1975-06-19 |
ZA747906B (en) | 1976-01-28 |
JPS5094164A (en) | 1975-07-26 |
FR2254281B1 (en) | 1979-06-08 |
AU7639574A (en) | 1976-06-17 |
GB1496487A (en) | 1977-12-30 |
DE2459656A1 (en) | 1975-10-30 |
FR2254281A1 (en) | 1975-07-11 |
LU71484A1 (en) | 1975-06-17 |
ATA1012174A (en) | 1978-10-15 |
AU503040B2 (en) | 1979-08-23 |
BE823501A (en) | 1975-06-18 |
NL7416257A (en) | 1975-06-20 |
CS179930B2 (en) | 1977-12-30 |
SE7415843L (en) | 1975-06-19 |
CH612834A5 (en) | 1979-08-31 |
AT350368B (en) | 1979-05-25 |
DK657174A (en) | 1975-09-01 |
NO744488L (en) | 1975-07-14 |
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