CA2164094A1 - Foodstuff container consisting of a tube containing a substance having at least two components - Google Patents
Foodstuff container consisting of a tube containing a substance having at least two componentsInfo
- Publication number
- CA2164094A1 CA2164094A1 CA 2164094 CA2164094A CA2164094A1 CA 2164094 A1 CA2164094 A1 CA 2164094A1 CA 2164094 CA2164094 CA 2164094 CA 2164094 A CA2164094 A CA 2164094A CA 2164094 A1 CA2164094 A1 CA 2164094A1
- Authority
- CA
- Canada
- Prior art keywords
- tube
- constituents
- assembly according
- ketchup
- mustard
- 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.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D35/00—Pliable tubular containers adapted to be permanently or temporarily deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid material; Holders therefor
- B65D35/24—Pliable tubular containers adapted to be permanently or temporarily deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid material; Holders therefor with auxiliary devices
- B65D35/242—Pliable tubular containers adapted to be permanently or temporarily deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid material; Holders therefor with auxiliary devices for mixing or discharging of two or more components
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/18—Mustard
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/08—Materials, e.g. different materials, enclosed in separate compartments formed during filling of a single container
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Seasonings (AREA)
- Tubes (AREA)
- Laminated Bodies (AREA)
- Wrappers (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
Abstract
A foodstuff container consists of a tube containing a substance having at least two different components, wherein the tube is a conventional tube and the components (6, 7) are alternately arranged around the axis of symmetry (8) of the tube along the full length thereof.
Description
~_ ` 21 64094 Assembly for a food product comprising a tube cont~;n;
a product with at least two constituents.
The invention relates to an assembly for a food product comprising a tube containing a product with at least two constituents.
Tubes containing two constituents are already known. Patent CH 670,612 relates to a packaging for mayonnaise and ketchup, but in which a tube with a special adaptor is used so-as to be able to separate the two constituents. Moreover, patent DE 1,185,981 relates to a process for filling a conventional tube, in which the same mass, but differently coloured, is measured out into the said tube. The first patent uses a special tube and the second strictly speaking does not relate to the lS measuring out of the different constituents.
The aim of the present invention is to be able to provide a packaging in the form of a tube, in which a conventional tube is used, which contains however a product with two different constituents.
The invention relates to an assembly for a food product comprising a tube containing a product with at least two constituents, in which the tube is a normal tube and the constituents are distributed around the axis of symmetry of the tube alternately with each constituent 2S over the entire height of the said tube.
Normal tube is understood to mean a tube compris-ing a tube body, a mouth for the outlet of the product and a cap as used conventionally for the packaging of mayonnaise, for example.
Different constituents is understood to mean constituents having different chemical compositions, such as for example the following combinations:
mayonnaise/ketchup, mustard/ketchup, mayonnaise/mustard, mustard and/or ketchup containing a maximum of 40~ oil 3S and any other combination in the food sector with sugar-containing constituents such as chocolate cream (mixture of chocolate, fat and thickener)/white chocolate cream (white chocolate, fat and thickener).
The aim of the present invention is to be able to ~_ ~ 2 1 64094 distribute simultaneousIy, from a conventional tube, at least two products either into a plate for direct con-sumption, or for decorative purposes, for example onto canapés.
The presence of three constituents in the tube could also be envisaged, but the version with two consti-tuents is preferred.
With the two constituents envisaged, it is calculated that these are measured out in approximately equal quantities (by volume) and they are measured out into the tube so as to have two zones of one of the constituents and two zones of the other. Three or more zones could also be envisaged, but the two-zone solution is preferred.
It is clearly understood that given that the two constituents have zones of contact over the entire height of the tube and have to be distributed simultaneously and equally, they must obey certain physical constraints. For example, for the constituents to be properly distributed together, the yield point of the mayonnaise should be between 100 and 140 Pa and that of the ketchup and of the mustard between 60 and 120 Pa. Preferably, the yield point of the mayonnaise is of the order of 120 Pa.
Still for the same combination, if it is desired to ensure that the products do not mix when they are distributed, the viscosity of the mayonnaise should be between 16,000 and 25,000 cP and that of the ketchup and of the mustard between 12,000 and 22,000 cP. Preferably, for the mayonnaise, the viscosity is between 18,000 and 20,000 cP. It is clearly understood that the yield point and viscosity values for the ketchup and for the mustard remain equally valid if these compounds contain up to 40~
oil. Oil is normally understood to mean a mixture of ketchup respectively of mustard with mayonnaise.
The measurements of these two physical parameters are performed with a Contraves Rheomat 108 E/R, Messystem 13 apparatus.
For mayonnaise, the process is carried out with an oil content of between 40 and 80~, preferably an oil ~_ 21 64054 content of between 70 and 80~.
The tube product obtained, containing the two constituents, is capable of being preserved without refrigeration for a minimum period of six months.
For viscosity considerations, it is necessary that the aqueous phase, namely the ketchup and mustard phase, contains between 2 and 8~ thickener, this thickener being preferably modified starch. The pH of the two constituents is acidic, between 3.4 and 4.
For the filling of the tube, a special nozzle is used. Before the filling, the ketchup and the mustard should be pasteurized in order to ensure the desired shelf life. As regards the mayonnaise, it is prepared in the conventional manner and does not require any heat lS treatment. The filling into the tube is performed on an aseptic or highly hygienic device.
The remainder of the description is made with reference to the drawings, in which Figure 1 is a schematic representation of the packaging according to the invention and Figure 2 is a section along the line 2-2 of Figure 1.
The tube (1) comprises a sealed tube bottom (3), a tube body (2), a mouth (4) for the outlet of the two constituents and a cap (5) for closing the tube. The combination of the two constituents is in the tube, as seen more specifically in Figure 2: the ketchup (6) and the mayonnaise (7) are distributed around the axis of symmetry (8) of the tube (1). These constituents are distributed into two separate zones.
When the tube is used, it is pressed and the two constituents come out simultaneously and in equal quan-tities: no mixing of the two constituents is visible, even after preserving for six months without refriger-ation.
A tube is available according to the inventioncombining two different constituents which do not mix, even after pressing the said tube many times, thereby making it possible to measure out the two constituents evenly until the tube is completely empty.
The remainder of the description is made with reference to the examples.
Example 1 An aqueous phase consisting of ketchup is prepared which has a yield point of 90 Pa and a viscosity of 18,000 cP
and the following composition:
tomato purée 17%
vinegar 26%
sugar 25.2%
water 24%
salt 2%
thickener 5.7%
spices 0.1~
This ketchup is pasteurized at 75C for 10 min.
A mayonnaise is also prepared in a conventional manner: it has a yield point of 118 Pa and a viscosity of 18,500 cP and the following composition:
sunflower oil 80%
20 egg yolk 6%
vinegar 10%
spices 1%
salt 1%
water 2%
These two constituents are brought onto a highly hygienic system to a measuring nozzle which fills a normal tube at the rate of 200 g per constituent. A tube is obtained in which there is good simultaneity of the measuring out of the two constituents, without any mixing of the said constituents.
Example 2 The ketchup composition of the preceding example is used, which composition is pasteurized as above.
Moreover, a fatty phase is prepared, containing 15% mayonnaise (according to example 1) 2.7% thickener and 82.3% mild mustard.
These two constituents are brought into a hygienic filling system and the tubes are filled with a special nozzle.
A system with two constituents is obtained also in this case, which constituents remain well separated even after six months of storage.
The packaging according to the invention there-fore makes it impossible to provide the consumer with a product with a long shelf life, which product is obtained by conventional methods, taking into account only certain physical, chemical or physicochemical parameters which permit the coexistence of different constituents in the same tube.
a product with at least two constituents.
The invention relates to an assembly for a food product comprising a tube containing a product with at least two constituents.
Tubes containing two constituents are already known. Patent CH 670,612 relates to a packaging for mayonnaise and ketchup, but in which a tube with a special adaptor is used so-as to be able to separate the two constituents. Moreover, patent DE 1,185,981 relates to a process for filling a conventional tube, in which the same mass, but differently coloured, is measured out into the said tube. The first patent uses a special tube and the second strictly speaking does not relate to the lS measuring out of the different constituents.
The aim of the present invention is to be able to provide a packaging in the form of a tube, in which a conventional tube is used, which contains however a product with two different constituents.
The invention relates to an assembly for a food product comprising a tube containing a product with at least two constituents, in which the tube is a normal tube and the constituents are distributed around the axis of symmetry of the tube alternately with each constituent 2S over the entire height of the said tube.
Normal tube is understood to mean a tube compris-ing a tube body, a mouth for the outlet of the product and a cap as used conventionally for the packaging of mayonnaise, for example.
Different constituents is understood to mean constituents having different chemical compositions, such as for example the following combinations:
mayonnaise/ketchup, mustard/ketchup, mayonnaise/mustard, mustard and/or ketchup containing a maximum of 40~ oil 3S and any other combination in the food sector with sugar-containing constituents such as chocolate cream (mixture of chocolate, fat and thickener)/white chocolate cream (white chocolate, fat and thickener).
The aim of the present invention is to be able to ~_ ~ 2 1 64094 distribute simultaneousIy, from a conventional tube, at least two products either into a plate for direct con-sumption, or for decorative purposes, for example onto canapés.
The presence of three constituents in the tube could also be envisaged, but the version with two consti-tuents is preferred.
With the two constituents envisaged, it is calculated that these are measured out in approximately equal quantities (by volume) and they are measured out into the tube so as to have two zones of one of the constituents and two zones of the other. Three or more zones could also be envisaged, but the two-zone solution is preferred.
It is clearly understood that given that the two constituents have zones of contact over the entire height of the tube and have to be distributed simultaneously and equally, they must obey certain physical constraints. For example, for the constituents to be properly distributed together, the yield point of the mayonnaise should be between 100 and 140 Pa and that of the ketchup and of the mustard between 60 and 120 Pa. Preferably, the yield point of the mayonnaise is of the order of 120 Pa.
Still for the same combination, if it is desired to ensure that the products do not mix when they are distributed, the viscosity of the mayonnaise should be between 16,000 and 25,000 cP and that of the ketchup and of the mustard between 12,000 and 22,000 cP. Preferably, for the mayonnaise, the viscosity is between 18,000 and 20,000 cP. It is clearly understood that the yield point and viscosity values for the ketchup and for the mustard remain equally valid if these compounds contain up to 40~
oil. Oil is normally understood to mean a mixture of ketchup respectively of mustard with mayonnaise.
The measurements of these two physical parameters are performed with a Contraves Rheomat 108 E/R, Messystem 13 apparatus.
For mayonnaise, the process is carried out with an oil content of between 40 and 80~, preferably an oil ~_ 21 64054 content of between 70 and 80~.
The tube product obtained, containing the two constituents, is capable of being preserved without refrigeration for a minimum period of six months.
For viscosity considerations, it is necessary that the aqueous phase, namely the ketchup and mustard phase, contains between 2 and 8~ thickener, this thickener being preferably modified starch. The pH of the two constituents is acidic, between 3.4 and 4.
For the filling of the tube, a special nozzle is used. Before the filling, the ketchup and the mustard should be pasteurized in order to ensure the desired shelf life. As regards the mayonnaise, it is prepared in the conventional manner and does not require any heat lS treatment. The filling into the tube is performed on an aseptic or highly hygienic device.
The remainder of the description is made with reference to the drawings, in which Figure 1 is a schematic representation of the packaging according to the invention and Figure 2 is a section along the line 2-2 of Figure 1.
The tube (1) comprises a sealed tube bottom (3), a tube body (2), a mouth (4) for the outlet of the two constituents and a cap (5) for closing the tube. The combination of the two constituents is in the tube, as seen more specifically in Figure 2: the ketchup (6) and the mayonnaise (7) are distributed around the axis of symmetry (8) of the tube (1). These constituents are distributed into two separate zones.
When the tube is used, it is pressed and the two constituents come out simultaneously and in equal quan-tities: no mixing of the two constituents is visible, even after preserving for six months without refriger-ation.
A tube is available according to the inventioncombining two different constituents which do not mix, even after pressing the said tube many times, thereby making it possible to measure out the two constituents evenly until the tube is completely empty.
The remainder of the description is made with reference to the examples.
Example 1 An aqueous phase consisting of ketchup is prepared which has a yield point of 90 Pa and a viscosity of 18,000 cP
and the following composition:
tomato purée 17%
vinegar 26%
sugar 25.2%
water 24%
salt 2%
thickener 5.7%
spices 0.1~
This ketchup is pasteurized at 75C for 10 min.
A mayonnaise is also prepared in a conventional manner: it has a yield point of 118 Pa and a viscosity of 18,500 cP and the following composition:
sunflower oil 80%
20 egg yolk 6%
vinegar 10%
spices 1%
salt 1%
water 2%
These two constituents are brought onto a highly hygienic system to a measuring nozzle which fills a normal tube at the rate of 200 g per constituent. A tube is obtained in which there is good simultaneity of the measuring out of the two constituents, without any mixing of the said constituents.
Example 2 The ketchup composition of the preceding example is used, which composition is pasteurized as above.
Moreover, a fatty phase is prepared, containing 15% mayonnaise (according to example 1) 2.7% thickener and 82.3% mild mustard.
These two constituents are brought into a hygienic filling system and the tubes are filled with a special nozzle.
A system with two constituents is obtained also in this case, which constituents remain well separated even after six months of storage.
The packaging according to the invention there-fore makes it impossible to provide the consumer with a product with a long shelf life, which product is obtained by conventional methods, taking into account only certain physical, chemical or physicochemical parameters which permit the coexistence of different constituents in the same tube.
Claims (12)
1. Assembly for a food product comprising a tube containing a product with at least two different consti-tuents, characterized in that the tube is a normal tube and in that the constituents are distributed around the axis of symmetry of the tube alternately with each constituent over the entire height of the said tube.
2. Assembly according to Claim 1, characterized in that it contains two constituents which are mayonnaise and ketchup.
3. Assembly according to Claim 1, characterized in that it contains two constituents which are mustard and ketchup.
4. Assembly according to Claim 3, characterized in that the mustard and/or the ketchup contain a maximum of 40% oil.
5. Assembly according to one of Claims 1 to 4, characterized in that the two constituents are in approx-imately equal quantities.
6. Assembly according to one of Claims 1 to 6, characterized in that each-constituent is present in two zones.
7. Assembly according to one of Claims 1 to 6, characterized in that the yield point of the mayonnaise is between 100 and 140 Pa and that of the ketchup and of the mustard between 60 and 120 Pa.
8. Assembly according to one of Claims 1 to 7, characterized in that the viscosity of the mayonnaise is between 16,000 and 25,000 cP and that of the ketchup and of the mustard between 12,000 and 22,000 cP.
9. Assembly according to one of Claims 1, 2 and 5 to 8, characterized in that the oil content of the mayon-naise is between 70 and 80%.
10. Assembly according to one of Claims 1 to 9, characterized in that the ketchup and the mustard contain between 2 and 8% thickener.
11. Assembly according to one of Claims 1 to 10, characterized in that the thickener is modified starch.
12. Assembly according to one of Claims 1 to 11, characterized in that the mayonnaise, the ketchup and the mustard have a pH of between 3.4 and 4.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP19940105157 EP0675046B1 (en) | 1994-03-31 | 1994-03-31 | Food product combination comprising a tube containing a product having at least two constituent parts |
| EP94105157.5 | 1994-03-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2164094A1 true CA2164094A1 (en) | 1995-10-12 |
Family
ID=8215828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2164094 Abandoned CA2164094A1 (en) | 1994-03-31 | 1995-03-30 | Foodstuff container consisting of a tube containing a substance having at least two components |
Country Status (16)
| Country | Link |
|---|---|
| EP (1) | EP0675046B1 (en) |
| JP (1) | JPH10513419A (en) |
| CN (1) | CN1043980C (en) |
| AT (1) | ATE198182T1 (en) |
| AU (1) | AU691597B2 (en) |
| BR (1) | BR9505796A (en) |
| CA (1) | CA2164094A1 (en) |
| DE (1) | DE69426445T2 (en) |
| DK (1) | DK0675046T3 (en) |
| ES (1) | ES2153393T3 (en) |
| FI (1) | FI955729A0 (en) |
| GR (1) | GR3035543T3 (en) |
| NO (1) | NO954743D0 (en) |
| NZ (1) | NZ282757A (en) |
| PT (1) | PT675046E (en) |
| WO (1) | WO1995026907A1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6911224B1 (en) * | 1996-08-06 | 2005-06-28 | Nestec S.A. | Multi-layered canned pet food |
| DE69707139T2 (en) * | 1996-08-06 | 2002-03-07 | Nestle Sa | LAYERED PET FOOD FILLED IN CAN |
| US6287612B1 (en) * | 1998-12-01 | 2001-09-11 | Nestec S.A. | Liquid food products and package therefore |
| US7803417B2 (en) * | 2004-10-28 | 2010-09-28 | Unilever Bestfoods North America | Nut butter variegate and process for preparing |
| AU2013259955A1 (en) * | 2012-05-08 | 2014-12-04 | General Mills, Inc. | Packaged food products and related methods |
| JP2014200178A (en) * | 2013-04-01 | 2014-10-27 | テルモ株式会社 | Microorganism test method for acid nutritional food |
| EP2850953A1 (en) * | 2013-09-18 | 2015-03-25 | Canonicus Event GmbH & Co. KG | Mayonnaise preparation |
| JP2015074456A (en) * | 2013-10-07 | 2015-04-20 | 花王株式会社 | Tube container |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1185981B (en) * | 1961-01-09 | 1965-01-21 | County Lab Ltd | Method and filling nozzle for filling squeeze tubes with different colored pasty substances |
| FR1311899A (en) * | 1961-10-12 | 1962-12-14 | County Lab Ltd | Method and nozzle for filling tubes with pasty materials such as toothpaste |
| DE2352266A1 (en) * | 1973-10-18 | 1975-04-24 | Henkel & Cie Gmbh | COMBINED SKIN CARE PRODUCTS |
| US3952782A (en) * | 1973-11-28 | 1976-04-27 | Colgate-Palmolive Company | Apparatus for filling containers with composite fluent material |
| GB1583351A (en) * | 1978-04-12 | 1981-01-28 | Gen Foods Ltd | Filling method |
| IT1204750B (en) * | 1986-01-23 | 1989-03-10 | Keminova Italiana S R L | PACKAGING AND USE SYSTEM, WITHOUT ADDICTION, PRODUCED FOR TOPICAL APPLICATION IN THE FORM OF EMULSIONS, CREAMS, OINTMENTS, PASTA, POMATE, GELI, LIPOGELI AND SIMILAR. |
| CH670612A5 (en) * | 1986-06-05 | 1989-06-30 | Hans Peter Naef | Tube for paste-like foodstuffs - has two containers squeezing out percentage of foods |
| FR2672037B1 (en) * | 1991-01-29 | 1993-05-14 | Oreal | DEVICE FOR DISPENSING A COSMETIC OR PHARMACEUTICAL COMPOSITION AT DOSES OF ACTIVE INGREDIENT VARIABLE DURING USE. |
| ATE164490T1 (en) * | 1991-12-12 | 1998-04-15 | Nestle Sa | HEAT-Stable OIL-IN-WATER EMULSION AND METHOD FOR PRODUCING THE SAME |
| US5823387A (en) * | 1993-05-18 | 1998-10-20 | Colgate-Palmolive Company | Method and apparatus for simultaneously dispensing viscous materials |
-
1994
- 1994-03-31 EP EP19940105157 patent/EP0675046B1/en not_active Revoked
- 1994-03-31 AT AT94105157T patent/ATE198182T1/en not_active IP Right Cessation
- 1994-03-31 DK DK94105157T patent/DK0675046T3/en active
- 1994-03-31 PT PT94105157T patent/PT675046E/en unknown
- 1994-03-31 DE DE1994626445 patent/DE69426445T2/en not_active Revoked
- 1994-03-31 ES ES94105157T patent/ES2153393T3/en not_active Expired - Lifetime
-
1995
- 1995-03-30 JP JP7525329A patent/JPH10513419A/en active Pending
- 1995-03-30 WO PCT/CH1995/000069 patent/WO1995026907A1/en active Application Filing
- 1995-03-30 NZ NZ282757A patent/NZ282757A/en not_active IP Right Cessation
- 1995-03-30 CA CA 2164094 patent/CA2164094A1/en not_active Abandoned
- 1995-03-30 CN CN95190248A patent/CN1043980C/en not_active Expired - Fee Related
- 1995-03-30 BR BR9505796A patent/BR9505796A/en unknown
- 1995-03-30 AU AU20649/95A patent/AU691597B2/en not_active Ceased
- 1995-11-23 NO NO954743A patent/NO954743D0/en not_active Application Discontinuation
- 1995-11-28 FI FI955729A patent/FI955729A0/en not_active IP Right Cessation
-
2001
- 2001-03-09 GR GR20010400384T patent/GR3035543T3/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GR3035543T3 (en) | 2001-06-29 |
| ATE198182T1 (en) | 2001-01-15 |
| AU691597B2 (en) | 1998-05-21 |
| FI955729A (en) | 1995-11-28 |
| CN1043980C (en) | 1999-07-07 |
| EP0675046B1 (en) | 2000-12-20 |
| DE69426445D1 (en) | 2001-01-25 |
| MX9504924A (en) | 1998-03-31 |
| PT675046E (en) | 2001-03-30 |
| NZ282757A (en) | 1998-05-27 |
| NO954743L (en) | 1995-11-23 |
| FI955729A0 (en) | 1995-11-28 |
| DE69426445T2 (en) | 2001-10-25 |
| JPH10513419A (en) | 1998-12-22 |
| AU2064995A (en) | 1995-10-23 |
| CN1125925A (en) | 1996-07-03 |
| NO954743D0 (en) | 1995-11-23 |
| WO1995026907A1 (en) | 1995-10-12 |
| ES2153393T3 (en) | 2001-03-01 |
| DK0675046T3 (en) | 2001-04-17 |
| BR9505796A (en) | 1996-02-27 |
| EP0675046A1 (en) | 1995-10-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR930002890B1 (en) | Alpha-maltose cristallin | |
| CN100471397C (en) | Oil composition | |
| JP2002501386A (en) | Storage stable complete food premix | |
| MXPA02001319A (en) | Shelf-stable complete food pre-mixes. | |
| MX2015004270A (en) | Shelf-stable liquid concentrate or paste. | |
| JP2013209383A (en) | Alginate matrix particle | |
| FI108395B (en) | Gel-like gelatin product, its use in the manufacture of gel products and in the manufacture of gel products | |
| CN1719980A (en) | Thickening composition for sauce and the like | |
| CA2164094A1 (en) | Foodstuff container consisting of a tube containing a substance having at least two components | |
| SK287168B6 (en) | Cooking aid | |
| JPS6140759A (en) | Production of food thicknener | |
| US6248347B1 (en) | Calcium assimilation accelerator and calcium-supplementing diet comprising and a method for accelerating calcium assimilation | |
| US4676991A (en) | Sweetener composition | |
| US4430352A (en) | Preparation of fresh chopped onions which may be dispensed from tubes | |
| AU714008B2 (en) | Combination comprising a pasty food and a package | |
| MXPA95004924A (en) | Set for a food product comprising a pipe containing a product with when at least two constitute | |
| EP2294933A2 (en) | Improvements in and relating to foodtuffs | |
| CA2270432A1 (en) | Edible preservative and acidulant composition | |
| RU2299572C2 (en) | Method for production of mulberry filler | |
| JPS5931656A (en) | Food having sweet taste | |
| RU2115339C1 (en) | Food emulsion of ketchup-type | |
| RU2298329C2 (en) | Method for production of blackberry filler | |
| RU2299576C2 (en) | Method for production of fen-berry filler | |
| RU2298332C2 (en) | Method for production of barberry filler | |
| RU2298934C2 (en) | Method for producing of raspberry filler |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |