CA1088804A - Pudding composition and process for preparing same - Google Patents
Pudding composition and process for preparing sameInfo
- Publication number
- CA1088804A CA1088804A CA243,096A CA243096A CA1088804A CA 1088804 A CA1088804 A CA 1088804A CA 243096 A CA243096 A CA 243096A CA 1088804 A CA1088804 A CA 1088804A
- Authority
- CA
- Canada
- Prior art keywords
- starch
- composition
- modified
- pudding
- cold water
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
ABSTRACT
A composition for use in preparing an instant pudding comprises an alkali pyrophosphate milk protein coagulating agent, a modified starch and a sugar coated with liquid mono-and diglycerides. The process for preparing the composition is also described.
A composition for use in preparing an instant pudding comprises an alkali pyrophosphate milk protein coagulating agent, a modified starch and a sugar coated with liquid mono-and diglycerides. The process for preparing the composition is also described.
Description
l~b~
This invention relates to a composition useful for preparing an instant pudding and also to the process for preparing the composition.
Compositions useful for the preparation of instant puddings are well-known and have been widely accepted. Generally, the puddings are prepared by admixing a dry mix containing a milk protein coagulating agent, a stiffening agent and other ingredients with an aqueous liquid t typically milk. Due to the interaction between the milk protein, principally a casein, and ~ ~
the coagulating agent, ~ypically an alkali pyrophosphate, a gel ~ -is obtained and the rigidity of the gel is enhanced due to the presence o the stiffening agen~. The puddings are able to be prepared in relatively short periods of time and tha puddings are usually found to have most of the characteristic properties of puddings prepared from mixes which require cooking. In addition to a milk protein coagulating agent such as an alkali pyrophosphate, the instant pudding composition may also contain a coagulation accelerator such as an alkali orthophosphate, a soluble calcium salt or mixtures thereof. The instant pudding ~ ;
aomposition may contain as a stiffening agent a pregelatinized starch which may become modified further due to the reaction .
with the phosphate or phosphates present thereby to produce swelling of the starch when the mix is made up with cold milk or water~ Instant pudding compositions of the type just described ~ ~;
are disclosed in U.S. Patents 2,607,692, 2,801,924, 2,829,978,
This invention relates to a composition useful for preparing an instant pudding and also to the process for preparing the composition.
Compositions useful for the preparation of instant puddings are well-known and have been widely accepted. Generally, the puddings are prepared by admixing a dry mix containing a milk protein coagulating agent, a stiffening agent and other ingredients with an aqueous liquid t typically milk. Due to the interaction between the milk protein, principally a casein, and ~ ~
the coagulating agent, ~ypically an alkali pyrophosphate, a gel ~ -is obtained and the rigidity of the gel is enhanced due to the presence o the stiffening agen~. The puddings are able to be prepared in relatively short periods of time and tha puddings are usually found to have most of the characteristic properties of puddings prepared from mixes which require cooking. In addition to a milk protein coagulating agent such as an alkali pyrophosphate, the instant pudding composition may also contain a coagulation accelerator such as an alkali orthophosphate, a soluble calcium salt or mixtures thereof. The instant pudding ~ ;
aomposition may contain as a stiffening agent a pregelatinized starch which may become modified further due to the reaction .
with the phosphate or phosphates present thereby to produce swelling of the starch when the mix is made up with cold milk or water~ Instant pudding compositions of the type just described ~ ~;
are disclosed in U.S. Patents 2,607,692, 2,801,924, 2,829,978,
2,901,355, and 3,231,391.
Traditionally such instant puddings have had several ~`
shortcomings. They may be prone to syneresis, have less than optimum textural properties and lack complete physical resem-blance to regular or cooked pudding products. Various attempts have been made in the past to overcome such disadvantages and these advances have included treatment of or the utilization of - 1 - ',~
certain starches and the incorporation in the pudding mix compo-sitions of certain ingredien~s such as oils, surface active agents, emulsifiers, Eoam depressants and the like. Among o~hers, U.S. Patents 2,500,179, 2,554,143, 2,749,244 and 3,32Z,696, in addition to several of the previously listed patents, describe such techniques.
U.S. Patents 3,619,208 and 3,619,209 have indicated the desirability of select starch types and surface active agents in pudding mixes. However, the pudding mix compositions described : -:
in these patents are for use in the preparation of cooked puddings not instant puddings. Thus, certain of the prob~ems to be over-come with respect to instant pudding mix compositions are not directly encountered when dealing with so~called cooked pudding mix compositions. In other words, while starch selectivity and the utilization of dispersants, surface active agents, emulsifiers, ~`
foam depressants and the like in various pudding compositions are generally recognized as being rather well accepted developments, insofar as we are aware an instant pudding mix composition which can be utilized to prepare a pudding in a minimum period of time such that the resulting pudding has minimum syneresis and im~ ;
proved textural properties and closely physically resembles a regular cooked pudding which is based on an alkali pyrophosphate m lk protein coagulating agent, a starch stiffening agent, a sugar ~
and an emulsifier does not appear to have been fully realized. - ?
We have found that the disadvantages of such instant pudding compositions comprising an alkali pyrophosphate and a sugar ingredient may be overcome by including in the compositions a modified starch and liquid mono-and diglycerides which are , -,- :
coated on the sugar ingredient. ` ~ -The modified starches which have been found suitable for use in the instant pudding composition of the present inven-tion are modified cold water swelling food starches. These ~ ' - 2 ~
particular starches are cold water swellinc~ in that the process of modification appears to preserve the starch in its granular state until the final pudding product is made up. This is in contrast to starches which are roller dried and which are made cold water swelling or are pregelatinized by gelatinization and disruption of the starch granules by the hot drying rolls. These cold water swelling food starches possess the convenience of traditionally used pregelatinized starch products but also have -the superior properties recognized in cook-up or regular starches.
The superiority of the cold water swelling starches becomes apparent in such properties as ease of dispersion without lumping, excellent resistance to syneresis and smooth, short tex-ture. Of the cold water swelling modified starches which may be advan~
tageously used in the instant pudding mix composition of the ~
present invention a hydroxypropyl corn starch which is cross- ~`
linked with epichlorhydrin and treated with propylene oxide lS
especially preferred. Such cold water swelling modified food starches are commercially available and starches designated by the trade mark "Nu-Col" (which include corn, tapioca and like starches) available from the A. E. Staley Manufacturing Company ;~
of Decatur, Illinois appear especially suitable.
A modified starch characterized by its cold water swelling properties may be employed in the dry instant pudding mix composition at levels ranging from 10 to 25 percent by weight o the total composition.
It has been found desirable and it is preferred to employ an emulsifier such as mono- and diglycerides which are in liquid form when the pudding mix composition is first prepared as a dry mix from the various ingredients. The emulsifier seems to ;
serve as an anti-dusting agent as well as an emulsifier and results in the final pudding being less prone to foaming when rapid admixture of the dry mix with milk takes place. While the
Traditionally such instant puddings have had several ~`
shortcomings. They may be prone to syneresis, have less than optimum textural properties and lack complete physical resem-blance to regular or cooked pudding products. Various attempts have been made in the past to overcome such disadvantages and these advances have included treatment of or the utilization of - 1 - ',~
certain starches and the incorporation in the pudding mix compo-sitions of certain ingredien~s such as oils, surface active agents, emulsifiers, Eoam depressants and the like. Among o~hers, U.S. Patents 2,500,179, 2,554,143, 2,749,244 and 3,32Z,696, in addition to several of the previously listed patents, describe such techniques.
U.S. Patents 3,619,208 and 3,619,209 have indicated the desirability of select starch types and surface active agents in pudding mixes. However, the pudding mix compositions described : -:
in these patents are for use in the preparation of cooked puddings not instant puddings. Thus, certain of the prob~ems to be over-come with respect to instant pudding mix compositions are not directly encountered when dealing with so~called cooked pudding mix compositions. In other words, while starch selectivity and the utilization of dispersants, surface active agents, emulsifiers, ~`
foam depressants and the like in various pudding compositions are generally recognized as being rather well accepted developments, insofar as we are aware an instant pudding mix composition which can be utilized to prepare a pudding in a minimum period of time such that the resulting pudding has minimum syneresis and im~ ;
proved textural properties and closely physically resembles a regular cooked pudding which is based on an alkali pyrophosphate m lk protein coagulating agent, a starch stiffening agent, a sugar ~
and an emulsifier does not appear to have been fully realized. - ?
We have found that the disadvantages of such instant pudding compositions comprising an alkali pyrophosphate and a sugar ingredient may be overcome by including in the compositions a modified starch and liquid mono-and diglycerides which are , -,- :
coated on the sugar ingredient. ` ~ -The modified starches which have been found suitable for use in the instant pudding composition of the present inven-tion are modified cold water swelling food starches. These ~ ' - 2 ~
particular starches are cold water swellinc~ in that the process of modification appears to preserve the starch in its granular state until the final pudding product is made up. This is in contrast to starches which are roller dried and which are made cold water swelling or are pregelatinized by gelatinization and disruption of the starch granules by the hot drying rolls. These cold water swelling food starches possess the convenience of traditionally used pregelatinized starch products but also have -the superior properties recognized in cook-up or regular starches.
The superiority of the cold water swelling starches becomes apparent in such properties as ease of dispersion without lumping, excellent resistance to syneresis and smooth, short tex-ture. Of the cold water swelling modified starches which may be advan~
tageously used in the instant pudding mix composition of the ~
present invention a hydroxypropyl corn starch which is cross- ~`
linked with epichlorhydrin and treated with propylene oxide lS
especially preferred. Such cold water swelling modified food starches are commercially available and starches designated by the trade mark "Nu-Col" (which include corn, tapioca and like starches) available from the A. E. Staley Manufacturing Company ;~
of Decatur, Illinois appear especially suitable.
A modified starch characterized by its cold water swelling properties may be employed in the dry instant pudding mix composition at levels ranging from 10 to 25 percent by weight o the total composition.
It has been found desirable and it is preferred to employ an emulsifier such as mono- and diglycerides which are in liquid form when the pudding mix composition is first prepared as a dry mix from the various ingredients. The emulsifier seems to ;
serve as an anti-dusting agent as well as an emulsifier and results in the final pudding being less prone to foaming when rapid admixture of the dry mix with milk takes place. While the
- 3 - -~
8~
mode of addition of the liquid emulsifier, -that is, the mono-and diglycerides, would appear to be not especially critical it has been discovered that coating the major ingredient of the pudding mix composition, tha~ is, a sugar with the liquid mono- and diglyceride emulsifier is especially advantageous as contrasted -with coating either the starch ingredient itself or the total mix of ingredients. The liquid mono- and diglyceride emulsifier may be applied to the sugar in any of the number of ways. However, it has been found that the liquid emulsifier may be evenly and readily distributed over the sugar typically sucrose in a conven-tional ribbon type mixer. The amount of liquid mono- and digly-ceride emulsifier which is to be included in the dry instant -~
pudding mix composition may range from about 0.1 to about 0.5 percent basis the weight of the composition and from about 0.12 to 0.72 percent basis the weight of the sugar on which the liquid emulsifier is distributed.
As mentioned previously, the instant pudding mix compo-sition of this invention includes an alkali pyrophosphate as a milk protein coagulating agent. The amount of alkali pyrophos- - -phate which may be utilized will range from about 1 to about 2 ~;
percent basis 'che weight of the composition. `~
In addition to the alkali pyrophosphate milk protein coagulating agent, the pudding mix composition may also include a ; ;
coagulation accelerator such as an alkali orthophosphate, an edible calcium salt and/or mix'cure thereof. In the event such a coagulation accelerator is employed the use level ranges from about 1 to 2 percent basis the dry weight of the pudding mix -~
composition.
The pudding mix composition further includes a sugar upon which the liquid mono- and diglyceride emulsifier is distri~
buted, coated, plated or otherwise deposited thereon. While sucrose is generally the sugar typically suitable for use in the ;;
' '''' ~ ' .-; ' ' '
8~
mode of addition of the liquid emulsifier, -that is, the mono-and diglycerides, would appear to be not especially critical it has been discovered that coating the major ingredient of the pudding mix composition, tha~ is, a sugar with the liquid mono- and diglyceride emulsifier is especially advantageous as contrasted -with coating either the starch ingredient itself or the total mix of ingredients. The liquid mono- and diglyceride emulsifier may be applied to the sugar in any of the number of ways. However, it has been found that the liquid emulsifier may be evenly and readily distributed over the sugar typically sucrose in a conven-tional ribbon type mixer. The amount of liquid mono- and digly-ceride emulsifier which is to be included in the dry instant -~
pudding mix composition may range from about 0.1 to about 0.5 percent basis the weight of the composition and from about 0.12 to 0.72 percent basis the weight of the sugar on which the liquid emulsifier is distributed.
As mentioned previously, the instant pudding mix compo-sition of this invention includes an alkali pyrophosphate as a milk protein coagulating agent. The amount of alkali pyrophos- - -phate which may be utilized will range from about 1 to about 2 ~;
percent basis 'che weight of the composition. `~
In addition to the alkali pyrophosphate milk protein coagulating agent, the pudding mix composition may also include a ; ;
coagulation accelerator such as an alkali orthophosphate, an edible calcium salt and/or mix'cure thereof. In the event such a coagulation accelerator is employed the use level ranges from about 1 to 2 percent basis the dry weight of the pudding mix -~
composition.
The pudding mix composition further includes a sugar upon which the liquid mono- and diglyceride emulsifier is distri~
buted, coated, plated or otherwise deposited thereon. While sucrose is generally the sugar typically suitable for use in the ;;
' '''' ~ ' .-; ' ' '
- 4 -pudding mix composition o~her sugar~ such as dextrose, lactose, fructose, and the like may be employed solely or in various com-binations. The sugar ingredient generally comprises from about 70 to 85 percent by weiyht of the composition.
The pudding mix composition further includes flavor and coloring agents the levels of which are generally determined by taste and esthetic considerations.
An instant pudding is prepared from the dry mix compo-sition by simple admixing the dry mix with a quantity of milk either whole, skim, low fat or reconstituted dry milk and there after allowing the pudding to set generally by permitting it to be chilled at refrigerator temperatures for at least five minutes. ~ ~
Approximately 454 grams (2 cups) of cold milk are ~ -utilized for the make-up of the pudding using a dry mix composi-tion ranging in weight from about 85 to 113 grams. Obviously, however, the level of coagulating agent and the amount of coagu-lation accelerator as well as the percentage of modified starch in the pudding mix composition are determinative of the exact amount of make-up liquid typically milk which is utilized.
Formula~ for the dry instant pudding mix composltlons of the present invention are listed as follows with the ranges given for the principal ingredients and with all ingredients being listed in percent by weight:
" "~'. ~ .-`:'' ,~ ''''-_ 5 _ ~
` ." ` ' ~ . . . .. , . - , Ingredient Sugar 70 to 85 Modified starch 10 to 25 Alkali pyrophosphate 1 to 2 ~-Monc- and diglycerides0.1 to 0.5 (0.12 to 0.72% mono- and diglycerides based on and coated on sugar) Coagulation accelerator1 to 2 Salt O to 2 Flavor 0.01 to 0.5 Color 0.01 to 0.5 ;~
In order -to further describe the present invention, the following specific example of the process of preparing the dry instant pudding mix composition of the present invention is fur~ `?
nished as well as are specific details as to the ingredlents and their amounts and also the process of preparing an instant~pudding from the composition.
76.5 Parts of sucrose are placed in a co~ventional ~
ribbon-type mixer and the mixer is permitted to run while 0.3 part of liquid mono- and diglycerides (Atmos 300* Trade mark) are distributed over the sucrose by slowly pouring the liquid onto the sucrose while mixing. Over a period of approximately 15 to 30 seconds the required amount of mono- and diglycerides is added.
At this point, 1.8 parts of tetrasodium pyrophosphate, 1.8 parts o disodium orthophosphate, 18 parts of a corn-based modified cold water swelling starch (Nu-Col* Trade mark) and 0.8 parts of salt, ` ~ ~ ;
0.6 parts of flavor and 0.2 parts of color are introduced into the mixer. The total mix is blended-~or approximately IO~minutes and then discharged ~rom the mixer. The mix is then packed into 113 gram packets~
A packet containing 113 grams is mixed in a tradikional -~
,,,,, .. ~,. . .
kitchen blender with 454 grams (2 cups) of cold milk for approxi- - -mately 2 minutes. The mixture is then poured into four individual :` ',.' .:-. ~. ~ .
serving dishes and is allowed to chill at re~rigerator tempera-tures for at least five minutes.
The pudding is noted to be exceptionally smooth and the texture of the instant pudding is found to be extremely close to the texture of a cooked pudding. During the preparation of the pudding, it is noted that the emulsifier, that is, the mono- and diglycerides, served to reduce foam and during the preparation of the mix itself dusting was reduced. On standing the resulting instant pudding was noted to be substantially free of syneresis.
'' ':
''- ~' :
,~: . , ~ ,,, ~ ~,. .. . .
The pudding mix composition further includes flavor and coloring agents the levels of which are generally determined by taste and esthetic considerations.
An instant pudding is prepared from the dry mix compo-sition by simple admixing the dry mix with a quantity of milk either whole, skim, low fat or reconstituted dry milk and there after allowing the pudding to set generally by permitting it to be chilled at refrigerator temperatures for at least five minutes. ~ ~
Approximately 454 grams (2 cups) of cold milk are ~ -utilized for the make-up of the pudding using a dry mix composi-tion ranging in weight from about 85 to 113 grams. Obviously, however, the level of coagulating agent and the amount of coagu-lation accelerator as well as the percentage of modified starch in the pudding mix composition are determinative of the exact amount of make-up liquid typically milk which is utilized.
Formula~ for the dry instant pudding mix composltlons of the present invention are listed as follows with the ranges given for the principal ingredients and with all ingredients being listed in percent by weight:
" "~'. ~ .-`:'' ,~ ''''-_ 5 _ ~
` ." ` ' ~ . . . .. , . - , Ingredient Sugar 70 to 85 Modified starch 10 to 25 Alkali pyrophosphate 1 to 2 ~-Monc- and diglycerides0.1 to 0.5 (0.12 to 0.72% mono- and diglycerides based on and coated on sugar) Coagulation accelerator1 to 2 Salt O to 2 Flavor 0.01 to 0.5 Color 0.01 to 0.5 ;~
In order -to further describe the present invention, the following specific example of the process of preparing the dry instant pudding mix composition of the present invention is fur~ `?
nished as well as are specific details as to the ingredlents and their amounts and also the process of preparing an instant~pudding from the composition.
76.5 Parts of sucrose are placed in a co~ventional ~
ribbon-type mixer and the mixer is permitted to run while 0.3 part of liquid mono- and diglycerides (Atmos 300* Trade mark) are distributed over the sucrose by slowly pouring the liquid onto the sucrose while mixing. Over a period of approximately 15 to 30 seconds the required amount of mono- and diglycerides is added.
At this point, 1.8 parts of tetrasodium pyrophosphate, 1.8 parts o disodium orthophosphate, 18 parts of a corn-based modified cold water swelling starch (Nu-Col* Trade mark) and 0.8 parts of salt, ` ~ ~ ;
0.6 parts of flavor and 0.2 parts of color are introduced into the mixer. The total mix is blended-~or approximately IO~minutes and then discharged ~rom the mixer. The mix is then packed into 113 gram packets~
A packet containing 113 grams is mixed in a tradikional -~
,,,,, .. ~,. . .
kitchen blender with 454 grams (2 cups) of cold milk for approxi- - -mately 2 minutes. The mixture is then poured into four individual :` ',.' .:-. ~. ~ .
serving dishes and is allowed to chill at re~rigerator tempera-tures for at least five minutes.
The pudding is noted to be exceptionally smooth and the texture of the instant pudding is found to be extremely close to the texture of a cooked pudding. During the preparation of the pudding, it is noted that the emulsifier, that is, the mono- and diglycerides, served to reduce foam and during the preparation of the mix itself dusting was reduced. On standing the resulting instant pudding was noted to be substantially free of syneresis.
'' ':
''- ~' :
,~: . , ~ ,,, ~ ~,. .. . .
Claims (8)
1. A dry instant pudding mix composition comprising an alkali pyrophosphate milk protein coagulating agent, a modified cold water swelling starch and a sugar which has been coated with liquid mono- and diglycerides.
2. A composition as in Claim 1 further comprising a coagulation accelerator.
3. A composition as in Claims 1 or 2 in which said modified starch is a modified cold water swelling hydroxypropyl corn starch.
4. A composition as in Claims 1 or 2 in which said modified starch is a modified cold water swelling tapioca starch.
5. A process for preparing a dry instant pudding mix composition which comprises coating a sugar with liquid mono- and diglycerides and blending an alkali pyrophosphate milk protein coagulating agent and a modified cold water swelling starch with the coated sugar.
6. A process as in Claim 5 in which said modified starch is a modified cold water swelling hydroxypropyl corn starch.
7. A process in Claim 5 in which said modified starch is a modified cold water swelling tapioca starch.
8. A process as in Claims 5, 6 or 7 in which said sugar is sucrose and the amount of said mono- and diglycerides on said so-coated sugar ranges from 0.12 to 0.72 percent by weight.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA243,096A CA1088804A (en) | 1976-01-07 | 1976-01-07 | Pudding composition and process for preparing same |
| GB52652/76A GB1565216A (en) | 1976-01-07 | 1976-12-16 | Pudding composition and process for preparing same |
| AU20915/76A AU501903B2 (en) | 1976-01-07 | 1976-12-24 | Dry instant pudding with modified starch |
| JP52000715A JPS5853901B2 (en) | 1976-01-07 | 1977-01-07 | Purine composition and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA243,096A CA1088804A (en) | 1976-01-07 | 1976-01-07 | Pudding composition and process for preparing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1088804A true CA1088804A (en) | 1980-11-04 |
Family
ID=4104918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA243,096A Expired CA1088804A (en) | 1976-01-07 | 1976-01-07 | Pudding composition and process for preparing same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS5853901B2 (en) |
| AU (1) | AU501903B2 (en) |
| CA (1) | CA1088804A (en) |
| GB (1) | GB1565216A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5812563B2 (en) * | 1977-07-22 | 1983-03-09 | 株式会社東芝 | Positional deviation detection device |
| JP2002209533A (en) * | 2001-01-22 | 2002-07-30 | Nisshin Foods Kk | Mix for calcium-containing gel-like dessert |
-
1976
- 1976-01-07 CA CA243,096A patent/CA1088804A/en not_active Expired
- 1976-12-16 GB GB52652/76A patent/GB1565216A/en not_active Expired
- 1976-12-24 AU AU20915/76A patent/AU501903B2/en not_active Expired
-
1977
- 1977-01-07 JP JP52000715A patent/JPS5853901B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU501903B2 (en) | 1979-07-05 |
| AU2091576A (en) | 1978-06-29 |
| JPS5287271A (en) | 1977-07-20 |
| GB1565216A (en) | 1980-04-16 |
| JPS5853901B2 (en) | 1983-12-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 19971104 |