CN101662958A - 具有甜菊醇糖苷和至少一种酸的饮料产品 - Google Patents
具有甜菊醇糖苷和至少一种酸的饮料产品 Download PDFInfo
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- CN101662958A CN101662958A CN200880008195A CN200880008195A CN101662958A CN 101662958 A CN101662958 A CN 101662958A CN 200880008195 A CN200880008195 A CN 200880008195A CN 200880008195 A CN200880008195 A CN 200880008195A CN 101662958 A CN101662958 A CN 101662958A
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- Prior art keywords
- beverage
- acid
- beverage products
- rebaudioside
- products
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Abstract
提供了包含至少一种甜菊醇糖苷(例如瑞鲍迪苷A)、赤藓醇和酸组分的饮料产品。所述饮料产品具有例如约9-约11、和约8.75-约10.25的可滴定酸度。所述饮料产品具有约2.8-约3.3的pH。本文公开的饮料产品达到适当的甜/酸比,以增加用天然甜味剂制备的饮料的甜味且减少其酸味和苦味。
Description
相关申请
本申请要求于2007年12月21日提交的共同未决的先前申请美国序列号11/962,299的优先权,并且还要求于2007年3月14日提交的共同未决的先前申请美国序列号11/686,120的优先权,所述2个专利的名称为“Beverage Products Having Steviol Glycosides and atLeast One Acid”,其完整公开内容通过引用合并入本文。
发明领域
本发明涉及饮料和其他饮料产品,例如饮料浓缩物等。具体而言,本发明涉及具有并入非营养甜味剂的配方并适合于满足对饮料中备选的营养特性或风味特征的市场需求的饮料和其他饮料产品。
发明背景
很早就知道生产各种配方的饮料。需要改善和新的配方以满足不断改变的市场需求。具体而言,可感受到对具有备选的营养特性,包括例如备选的卡路里含量的饮料的市场需求。另外,可感受到对具有备选的风味特征,包括优良的味道和口感的饮料的市场需求。另外,还存在对这样的饮料和其他饮料产品例如饮料浓缩物等感兴趣的消费者,所述饮料和其他饮料产品的配方更多地利用天然成分,即通过有限的或无进一步处理从收获的植物和其他天然存在的来源蒸馏、提取、浓缩或相似地获得的成分。
新饮料配方,例如使用备选的甜味剂、风味剂、风味增强试剂等的新饮料配方的开发在处理相关的苦味和/或其他异味(off-taste)中提出了挑战。另外,这种挑战通常出现在针对备选的营养和/或风味特征开发的新饮料配方中。此外,需要能满足包括营养特性、风味、保存期和其他目标的目标组合的新饮料配方。
新饮料配方的开发已面临障碍。例如,美国专利号4,956,191表明含有糖精或甜叶菊提取物与阿司帕坦(aspartame)的混合物的碳酸饮料比含有糖的饮料更不具有感官上的愉悦。
因此,本发明的目标是提供饮料和其他饮料产品。本发明的至少特定实施方案(即不必须是本发明的全部实施方案)的目标是提供具有所需味道性质的饮料和其他饮料产品。本发明的至少特定(不必须是全部)实施方案的目标是提供具有改善的配方的饮料和其他饮料产品。通过以下公开内容和示例性实施方案的描述,本发明或本发明特定实施方案的这些和其他目标、特征和优点对本领域技术人员而言是显而易见的。
发明概述
根据本发明的一个方面,提供了包含至少一种甜菊醇糖苷、赤藓醇和至少一种酸的饮料产品,其中饮料具有约8-约13的可滴定酸度,并且其中饮料具有约2.8-约3.1的pH。本文公开的饮料的特定示例性实施方案具有约9-约11的可滴定酸度。
根据另一个方面,提供了包含瑞鲍迪苷A、赤藓醇和至少一种酸的饮料产品,其中饮料具有约8.75-约10.25的可滴定酸度,和约2.8-约3.3的pH。
在特定的示例性实施方案中,饮料产品可以进一步包括选自甜菊苷、甜菊醇二糖苷、杜尔可苷A(dulcoside A)、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E及其混合物的至少一种甜菊醇糖苷。在特定的示例性实施方案中,饮料产品可以进一步包括塔格糖。在特定的示例性实施方案中,赤藓醇以饮料产品重量的1.0%-4.5%,例如2.5%-3.5%,或2.8%-3.5%存在于饮料产品中。在特定的示例性实施方案中,酸选自柠檬酸、磷酸、苹果酸、酒石酸、乳酸、延胡索酸、抗坏血酸、葡糖酸、琥珀酸、顺丁烯二酸、己二酸、肉桂酸、戊二酸及其任何的混合物,例如磷酸和柠檬酸的混合物。在特定的示例性实施方案中,酸以饮料产品重量的0.01%-1.0%,例如0.05%-0.5%,或0.1%-0.25%存在于饮料产品中。在特定的示例性实施方案中,饮料产品具有9-10,例如9的可滴定酸度。在特定的示例性实施方案中,饮料产品具有3.0-3.2的pH。在特定的示例性实施方案中,饮料产品可以是碳酸软饮料、非碳酸软饮料、清凉饮料(fountainbeverage)、冷冻即饮饮料、咖啡饮料、茶饮料、乳品饮料、风味水、增强水(enhanced water)、果实果汁和果实果汁风味的饮品、运动饮品和酒精饮料。
根据另一个方面,提供了包含瑞鲍迪苷A、赤藓醇和至少一种酸的天然饮料,其中天然饮料具有约8.75-约10.25的可滴定酸度,和约2.8-约3.3的pH。
根据另一个方面,提供了包含瑞鲍迪苷A、赤藓醇和至少一种酸的饮料浓缩物,其中饮料浓缩物当与水组合时,产生具有约8.75-约10.25的可滴定酸度,和约2.8-约3.3的pH的足额饮料。
根据另一个方面,提供了包含瑞鲍迪苷A、赤藓醇和至少一种酸的澄清饮料,其中澄清饮料具有约8.75-约10.25的可滴定酸度,和约2.8-约3.3的pH。如在本文中使用的,基本上澄清的表示所述饮料基本上不混浊和基本上无色。
本领域技术人员应当认识到,根据本文公开的饮料和其他饮料产品的特定示例性实施方案的如下描述的益处,至少本发明的特定实施方案具有改善的或备选的配方,适用于提供所需的味道特征、营养特性等。根据下述示例性实施方案的描述,本发明和本发明特定实施方案的这些和其他方面、特征和优点可以被本领域技术人员进一步理解。
特定的示例性实施方案的详述
应当理解,根据本公开内容的饮料和其他饮料产品可以具有许多不同具体配方或组成中的任何一种。根据本公开内容的饮料产品的配方可以根据例如产品的预期市场部分、其所需的营养特性、风味特征等因素而变化至一定程度。例如,通常的选择是向具体饮料实施方案的配方(包括下文描述的任何饮料配方)中添加其他成分。可以添加另外的(即更多和/或其他的)甜味剂,通常可向任何这些配方中添加风味剂、电解质、维生素、果汁或其他果实产品、增味剂(tastants)、掩蔽剂等、风味增强剂、和/或碳酸化试剂,以改变味道、口感、营养特性等。通常,根据本公开内容的饮料一般包含至少水、甜味剂、酸化剂和风味剂。可以适用于根据本公开内容的至少特定配方的示例性风味剂包括可乐风味剂、柑桔风味剂、香料风味剂(spice flavorings)及其他。可以添加二氧化碳形式的碳酸化试剂以产生泡腾作用。需要时可以添加防腐剂,这取决于其他成分、生产技术、所需的保存期等。任选地,可添加咖啡因。本文公开的饮料的特定示例性实施方案是可乐风味的碳酸饮料,特征在于包含碳酸水、甜味剂、可拉果提取物和/或其他风味剂、焦糖着色剂、磷酸和任选的其他成分。根据本公开内容的益处,本领域技术人员可以认识到其他和备选的合适成分。
本文公开的饮料产品包括饮料(即,即饮液体配方)、饮料浓缩物等。饮料包括例如碳酸和非碳酸软饮料、清凉饮料、冷冻即饮饮料、咖啡饮料、茶饮料、乳品饮料、粉末软饮料、以及液体浓缩物、风味水、增强水、果实果汁和果实果汁风味的饮品、运动饮品和酒精产品。术语“饮料浓缩物”和“糖浆”在本公开内容自始至终可互换使用。所考虑的饮料浓缩物的至少特定的示例性实施方案由向其中添加其他成分的起始体积的水制备。通过向浓缩物中添加更多体积的水可以从饮料浓缩物形成足额的饮料组合物。通常,例如,通过使约1份的浓缩物与约3-约7份的水组合,可以从浓缩物制备足额饮料。在特定示例性实施方案中,通过使1份的浓缩物与5份的水组合而制备足额饮料。在特定的示例性实施方案中,用于形成足额饮料的其他的水是碳酸水。在特定的其他实施方案中,直接制备足额饮料而不形成浓缩物及其后的稀释。
本文公开的饮料产品的天然实施方案是天然的,因为其不含有通常不期望在食物中的任何人工或合成的物质(包括任何颜料添加物,无论其来源)。因此,如在本文中使用的,“天然的”饮料组合物根据下述准则来定义:存在于或源于自然的天然成分的原材料。可以采用涉及发酵和酶的生物合成,但不使用用到化学试剂的合成。人工颜料、防腐剂和风味剂不视为天然成分。成分可以通过特定的具体技术进行加工或纯化,至少包括:物理学加工、发酵和酶解。适当的加工和纯化技术至少包括:吸收、吸附、凝聚、离心、剁碎(chopping)、烹饪(烘焙、煎炸、煮沸、烘烤)、冷却、切割、层析、包被、结晶、消化、干燥(喷雾、冷冻干燥、真空)、蒸发、蒸馏、电泳、乳化、封装、提取、挤压、过滤、发酵、研磨、灌注、浸渍、微生物方法(凝乳酶、酶类)、混合、削皮、渗滤、冷冻/冰冻、压榨、浸泡、洗涤、加热、混合、离子交换、冻干、渗透作用、沉淀、盐析、升华、超声处理、浓缩、絮凝、匀浆、重构、酶解(使用自然界中发现的酶类)。加工助剂(目前定义为用作制备助剂以加强食物组分的吸引力或效用的物质,包括澄清剂、催化剂、絮凝剂、过滤助剂和结晶抑制剂等,参见21CFR§170.3(o)(24))被视为附带的添加物,并且如果适当地去除,那么可以使用。
水是本文公开的饮料产品中的基本成分,通常是媒介物或主要的液体部分,其中溶解、乳化、悬浮或分散剩余的成分。纯化的水可用于制备本文公开的饮料的特定实施方案中,并且可以使用标准饮料质量的水,以便不会不利地影响饮料味道、气味或表观。在生产饮料时,水通常是澄清、无色、无有害矿物质、无味和无臭、无有机物质、低碱度,并且具有基于适用的工业和政府标准可接受的微生物质量。在特定的典型实施方案中,水以饮料重量的约80%-约99.9%的水平存在。在至少特定的示例性实施方案中,在本文公开的饮料和浓缩物中使用的水是“处理的水”,这指在例如用钙任选补充之前已经处理而减少水中的总溶解固体的水,如在美国专利号7,052,725中公开的。生产处理的水的方法是本领域普通技术人员已知的,并且包括去离子、蒸馏、过滤和反向渗透(“r-o”)等。术语“处理的水”、“纯化的水”、“去矿化的水”、“蒸馏的水”和“r-o的水”在本文的讨论中应当理解为通常是同义的,指从其中基本上已去除所有矿物质内容物的水,通常含有不超过约500ppm的总溶解固体,例如250ppm的总溶解固体。
甜菊醇糖苷包括例如瑞鲍迪苷,例如瑞鲍迪苷A、甜菊苷和相关化合物用于增甜。这些化合物可以通过提取等从甜叶菊植物中获得。甜叶菊(例如,甜菊(Stevia rebaudiana bectoni))是甜味植物。其叶含有天然甜味二萜糖苷的复杂混合物。甜菊醇糖苷和瑞鲍迪苷是甜叶菊中有助于甜味的组分。通常,这些化合物被发现包括甜菊苷(4-13%干重),甜菊醇二糖苷(痕量)、瑞鲍迪苷(包括瑞鲍迪苷A(2-4%)、瑞鲍迪苷B(痕量)、瑞鲍迪苷C(1-2%)、瑞鲍迪苷D(痕量)和瑞鲍迪苷E(痕量))、和杜尔可苷A(0.4-0.7%)。下述非甜味成分也已在甜叶菊植物的叶中鉴定:半日花烷(labdane)、二萜类、三萜类、甾醇类、类黄酮类、挥发油组分、色素、树胶和无机物质。一般地,本文公开的饮料产品可以包括至少一种甜菊醇糖苷,例如瑞鲍迪苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、甜菊苷、甜菊醇二糖苷、杜尔可苷A、甜叶菊提取物、或其任何的混合物。
本文公开的饮料产品中使用的至少一种酸可以发挥如下几种功能中的任何一种或多种,包括,例如,赋予饮料味道以酸味、加强适口性、增加口渴的淬灭效应、修饰甜味和充当温和的防腐剂。根据本公开的益处,合适的酸对本领域技术人员是已知且显而易见的。适用于本文公开的饮料产品的一些或全部实施方案的示例性酸包括磷酸、柠檬酸、苹果酸、酒石酸、乳酸、延胡索酸、抗坏血酸、葡糖酸、琥珀酸、顺丁烯二酸、己二酸、肉桂酸、戊二酸及其任何的混合物。一般地,酸是磷酸、柠檬酸、苹果酸或其组合,例如磷酸和柠檬酸。
可滴定酸度是饮料产品的总酸度的指示。可滴定酸度测量中和给定体积的饮料的酸所需的碱量。可滴定酸度是用电位计,使100ml饮料滴定至pH 8.75终点所需的0.1N NaOH毫升数。包含至少一种甜菊醇糖苷和至少一种酸的饮料的可滴定酸度一般是约8-约12,更一般地约9-约11。合适的量包括例如约9、9.5或10。包含瑞鲍迪苷A、赤藓醇和至少一种酸的饮料产品的可滴定酸度一般是约8.75-约10.5,优选约9-约10。合适的可滴定酸度包括例如约9、9.25、9.5、9.75、10或10.25。
酸可以以溶液形式,例如且以足以提供饮料的所需pH的量使用。所选择的具体的一种或多种酸和使用的量部分取决于其他成分、饮料产品的所需保质期、以及对饮料pH、可滴定酸度和味道的影响。通常,例如,酸化剂的一种或多种酸使用量总的说来是饮料重量的约0.01%-约1.0%、例如约0.01%-约0.5%、例如0.05%-约0.5%、约0.05%-约0.25%、约0.1%-约0.25%,依赖所使用的酸化剂、所需pH、所使用的其他成分等。本文公开的饮料的至少特定示例性实施方案的pH可以是在约2.0-约5.0范围内的值,例如约2.8-约3.3、约2.8-约3.1、约3.0-约3.2、或3.1。在特定的示例性实施方案中的酸加强了饮料风味。太多的酸会破坏饮料风味,并导致酸涩或其他异味,而太少的酸使饮料味道平淡。
根据本公开内容的益处,本领域技术人员将认识到,当制备包含除甜菊醇糖苷外的甜味剂(例如基于肽的人工甜味剂,例如阿司帕坦)的饮料产品时,所产生的饮料组合物最好维持在特定pH下,以保留人工甜味剂的增甜效应。在补充钙的饮料的形成中,钙盐的存在增加了pH,这需要另外的酸,以帮助盐的溶解且维持人工甜味剂的稳定所需的pH。饮料组合物中另外酸的存在增加了组合物的可滴定酸度,导致所产生的饮料有更酸或酸涩的味道。根据本公开内容的益处,本领域技术人员有能力选择合适的酸或酸的组合和此种酸的量,用于本文公开的饮料产品的任何具体实施方案的酸化剂组分。
除瑞鲍迪苷A和赤藓醇外,任选地另外甜味剂可以在本文公开产生的饮料中使用。适用于饮料产品的各种示例性实施方案中的此种任选的另外甜味剂包括天然和人工或合成甜味剂,所述饮料产品包含瑞鲍迪苷A、赤藓醇和至少一种酸。合适的甜味剂和此种甜味剂的组合根据所需的营养特性、关于饮料的风味特征、口感和其他感官因素来选择。如在本文中使用的,“味道”是指甜味感受、甜味感受到时间效果(即开始和持续时间)、异味(例如苦味和金属味)、残留感受(余味)和触觉感受(例如质地和厚度)的组合。如在本文中使用的,“富含卡路里”的饮料配方是被营养甜味剂完全增甜的。术语“营养甜味剂”通常是指在一般使用量中提供显著的卡路里含量的甜味剂,例如大于约5卡路里每份8盎司饮料。如在本文中使用的,“有效甜味剂”意指甜度是糖的至少2倍的甜味剂,即基于重量,甜味剂需要不超过糖的一半重量就能达到相等甜度。例如,有效甜味剂可能需要少于糖的一半重量,以达到用糖增甜至10白利糖度的饮料中的相等甜度。有效甜味剂包括营养(例如罗汉果果汁浓缩物)和非营养甜味剂(例如通常地罗汉果粉末)。另外,有效甜味剂包括天然有效甜味剂(例如,甜菊醇糖苷、罗汉果等)和人工有效甜味剂(例如纽甜(neotame)等)。然而,对于本文公开的天然饮料产品,仅使用天然有效甜味剂。对于特定有效甜味剂的通常公认效力数值包括例如,
环拉酸盐(Cyclamate) 糖的30倍甜
甜菊苷(Stevioside) 糖的100-250倍甜
罗汉果苷V(Mogroside V) 糖的100-300倍甜
瑞鲍迪苷A(Rebaudioside A) 糖的150-300倍甜
乙酰泛舒钾(Acesulfame-K) 糖的200倍甜
阿司帕坦(Aspartame) 糖的200倍甜
糖精 糖的300倍甜
新橙皮苷二氢查尔酮
(Neohesperidin dihydrochalcone) 糖的300倍甜
三氯半乳蔗糖(Sucralose) 糖的600倍甜
纽甜(Neotame) 糖的8,000倍甜
适合于至少特定的示例性实施方案的甜味剂包括,例如糖醇,例如山梨糖醇、甘露醇、木糖醇、乳糖醇、异麦芽酮糖醇(isomalt)和麦芽糖醇(malitol)。其他甜味剂包括塔格糖,例如D-塔格糖、和塔格糖与糖醇赤藓醇的组合。在特定的示例性实施方案中,本文公开的饮料产品包含饮料重量的约1.0%-约4.5%、例如约2.5%-约3.5%、或约2.8%-约3.5%的赤藓醇。
如下文进一步讨论的,适合于本文公开的饮料产品的一些或全部实施方案的示例性天然营养甜味剂包括,例如来自天然来源例如苹果、菊苣、蜂蜜等的结晶或液体蔗糖、果糖、葡萄糖、右旋糖、麦芽糖、海藻糖、低聚果糖、果葡糖浆,例如高果糖谷物糖浆、转化糖等及其任何的混合物;适合于本文公开的饮料的一些或全部实施方案的示例性人工甜味剂包括糖精、环拉酸盐、阿司帕坦、其他二肽、乙酰泛舒钾、和其他此种有效甜味剂、及其任何的混合物;和适合于本文公开的饮料的一些或全部实施方案的示例性天然非营养有效甜味剂包括甜菊醇糖苷(例如甜菊苷、甜菊醇二糖苷、杜尔可苷A、瑞鲍迪苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、及其任何的混合物等)以及罗汉果和相关化合物,及其任何的混合物。罗汉果是可以作为天然营养或天然非营养甜味剂提供的有效甜味剂。例如,罗汉果果汁浓缩物可以是营养甜味剂,并且罗汉果粉末可以是非营养甜味剂。此外,在本文公开的饮料的至少特定的示例性实施方案中,使用了一种或多种天然营养甜味剂、一种或多种人工甜味剂和/或一种或多种天然非营养有效甜味剂的组合,以提供甜味以及所需风味特征和营养特性的其他方面。还应当认识到,在本文公开的饮料的各种实施方案中,特定的这些甜味剂将附加或代替地,充当增味剂、掩蔽剂等,例如在所讨论饮料中以低于它(或它们)的甜味感受阈值的量使用时。
包括在本文公开的饮料产品的配方中的甜味剂是适合于消费(consumption)和在饮料中使用的可食用消费品。“可食用的消费品”意指用于人类或动物消费的食物或饮料或者食物或饮料的成分。本文和权利要求中使用的甜味剂或增甜试剂可以是营养或非营养的、天然或合成饮料成分或添加物(或其混合物),其对饮料提供甜味,即其由味觉感受为甜。风味剂和增甜试剂的感受在一定程度上可以依赖元素的相互关系。风味和甜味也可以分开感受,即风味和甜味感受可以依赖彼此和不依赖彼此。例如,当使用大量风味剂时,小量增甜试剂可以容易地感受到,并且反之亦然。因此,风味剂和增甜试剂之间的口部和嗅觉相互作用可能涉及元素的相互关系。
在本文公开的包含瑞鲍迪苷A、赤藓醇和至少一种酸的饮料产品的至少特定的示例性实施方案中,甜味剂组分可以包括下述作为可选的另外甜味剂、营养的、天然结晶或液体甜味剂,例如来自天然来源例如苹果、菊苣、蜂蜜等的蔗糖、液体蔗糖、果糖、液体果糖、葡萄糖、液体葡萄糖、果葡糖浆,例如高果糖谷物糖浆、转化糖、枫糖浆、枫糖、蜂蜜、红糖糖蜜(例如甘蔗糖蜜,例如原糖蜜、二糖蜜、黑糖蜜和糖甜菜糖蜜)、高梁糖浆和/或其他。在至少特定的示例性实施方案中,这些甜味剂以饮料重量的约0.1%-约20%,例如约6%-约16%的量存在,这取决于饮料所需的甜味水平。为了达到所需的饮料一致性、质感和味道,在本文公开的天然饮料产品的特定的示例性实施方案中,可以使用在饮料工业中一般采用的标准化液体糖类。通常,这些标准化甜味剂没有非糖固体的残留,这可以不利地影响饮料的风味、颜色或稠度。
术语“营养甜味剂”通常指在一般使用量中提供显著的卡路里含量的甜味剂,例如大于约5卡路里每份8盎司饮料。如在本文中使用的,“富含卡路里”的饮料配方是被营养甜味剂完全增甜的。如在本文中使用的,“非营养甜味剂”是以一般使用量不提供显著卡路里含量的甜味剂,即是赋予小于5卡路里每份8盎司饮料以达到等于糖的10白利糖度的甜度的甜味剂。如在本文中使用的,“低卡路里饮料”意指与富含卡路里的饮料(通常是之前已经商品化的富含卡路里饮料)相比,具有每份8盎司饮料中的卡路里至少降低25%的饮料。如在本文中使用的,“低卡路里饮料”具有少于40卡路里每份8盎司饮料。如在本文中使用的,“零卡路里”或“低热量(diet)”意指每份,例如每8盎司饮料具有少于5卡路里。
人工和天然非营养有效甜味剂适用于本文公开的饮料的至少特定的示例性实施方案中,所述饮料包含至少一种甜菊醇糖苷和至少一种酸。此种人工有效甜味剂包括基于肽的甜味剂,例如阿司帕坦、纽甜和阿力甜,和不基于肽的甜味剂,例如糖精钠、糖精钙、乙酰泛舒钾、环拉酸钠、环拉酸钙、新橙皮苷二氢查尔酮和三氯蔗糖。阿力甜可能对于含焦糖饮料是较不希望的,已知它在其中形成沉淀物。在特定的示例性实施方案中,饮料产品采用单独或连同其他甜味剂的阿司帕坦作为甜味剂。在特定的其他示例性实施方案中,甜味剂包含阿司帕坦和乙酰泛舒钾。天然非营养有效甜味剂包括,例如甜菊醇糖苷(例如甜菊苷、甜菊醇二糖苷、杜尔可苷A、瑞鲍迪苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、及其任何的混合物等)、罗汉果和相关化合物,如下文进一步讨论的。非营养、高效甜味剂通常以每液体盎司饮料的毫克水平来使用,这根据其增甜能力、饮料待上市国家的任何适用的调控条款、饮料所需的甜味水平等。根据本公开内容的益处,本领域技术人员有能力选择合适的其他或备选的甜味剂,用于本文公开的饮料产品的各种实施方案中。
甜味剂罗汉果,具有各种不同的拼写和发音,可以得自植物葫芦科(Cucurbitaceae)、Jollifieae族、赤瓟亚族(subtribeThladi-anthinae)、罗汉果属(Siraitia)植物的果实。LHG常常得自如下属/种:罗汉果(S.grosvenorii),翅子罗汉果(S.siamensis),S.silomaradjae,锡金罗汉果(S.sikkimensis),S.africana,无鳞罗汉果(S.borneensis),和台湾罗汉果(S.taiwaniana)。合适的果实包括罗汉果属/种的果实,其通常称为罗汉果。LHG包含三萜葡糖苷或罗汉果苷,其组分可以用作LHG甜味剂。罗汉果可以作为果汁或果汁浓缩物、粉末等使用。罗汉果果汁浓缩物可以包含至少约3重量%-约12重量%,例如约6重量%的罗汉果苷,例如罗汉果苷V、罗汉果苷IV、11-氧化罗汉果苷V、赛门苷及其混合物。罗汉果可以例如如美国专利号5,411,755中讨论的生产。在本文公开的饮料的至少特定的示例性实施方案中,来自其他果实、蔬菜或植物的甜味剂也可以用作天然或加工的甜味剂或甜味增强剂。
其他示例性甜味剂包括甘草皂苷、新橙皮苷二氢查尔酮、乳糖、木糖、阿拉伯糖和核糖,以及蛋白质甜味剂,例如奇异果甜蛋白、monatin、应乐果甜蛋白、甜味蛋白(brazzein)、L-丙氨酸和甘氨酸。
本文公开的饮料产品的特定的示例性实施方案还可以包含少量的碱性试剂以调整pH。这些试剂包括,例如,柠檬酸钾和柠檬酸钠。例如,碱性试剂氢氧化钾可以以约0.005重量%-约0.02重量%(饮料的重量)的量使用,其中约0.01%的量一般用于特定饮料。量当然取决于碱性试剂的类型和pH待调整的程度。
本文公开的饮料产品任选地包含风味组合物,例如天然和合成果实风味剂、植物风味剂、其他风味剂及其混合物。如在本文中使用的,术语“果实风味剂”一般指衍生自种子植物可食用的繁殖部分的那些风味剂。包括其中甜果肉与种子结合的植物,例如,香蕉、番茄、蔓越莓(cranberry)等,以及具有小的肉质浆果的植物。术语浆果在本文中也用于包括聚合果,即,非“真实的”浆果,但通常像这样公认的果实。在术语“果实甜味剂”内还包括的是制造的人工制备风味剂,以模拟衍生自天然来源的果实风味剂。合适果实或浆果来源的实例包括全浆果或其部分、浆果果汁、浆果果汁浓缩物、浆果泥和其混合物、干浆果粉、干浆果果汁粉等等。
示例性果实风味剂包括柑桔风味剂,例如橙子、柠檬、酸橙、葡萄柚、橘子(tangerine)、柳丁(mandarin orange)、橘柑果(tangelo)和柚子,以及此种风味例如苹果、葡萄、樱桃和菠萝风味剂等,及其混合物。在特定的示例性实施方案中,饮料浓缩物和饮料包含果实风味剂组分,例如,果汁浓缩物或果汁。如在本文中使用的,术语“植物风味剂”指衍生自除果实外的植物部分的风味剂。像这样,植物风味剂可以包括衍生自精油以及坚果、树皮、树根和叶提取物的那些风味剂。在术语“植物风味剂”内还包括的是制造的人工制备风味剂,以模拟衍生自天然来源的植物风味剂。这些风味剂的实例包括可乐风味剂、茶风味剂等、及其混合物。风味剂组分可以进一步包括几种上文提到的风味剂的混合物。在饮料浓缩物和饮料的特定的示例性实施方案中,使用可乐风味剂组分或茶风味剂组分。用于赋予本发明的饮料以风味特性的风味剂组分的具体量将取决于所选择的风味剂、所需的风味印象和风味剂组分的形式。根据本公开内容的益处,本领域技术人员能够容易地确定任何一种或多种具体风味剂组分的量,以达到所需的风味印象。
适合于本文公开的饮料产品的至少特定的示例性实施方案的果汁包括,例如,果实、蔬菜和浆果果汁。用于本发明的果汁可以为浓缩物、果泥、单强度果汁(single-strength juice)或其他合适的形式。如在本文中使用的,术语“果汁”包括单强度果汁果实、浆果或蔬菜果汁,以及浓缩物、果泥、乳液和其他形式。多种不同果实、蔬菜和/或浆果果汁可以组合,任选连同其他风味剂一起,以产生具有所需风味的饮料。合适果汁来源的实例包括梅、李、枣、醋栗、无花果、葡萄、葡萄干、蔓越莓、菠萝、桃、香蕉、苹果、梨、番石榴、杏、萨斯卡顿莓(Saskatoon berry)、蓝莓、plains berry、prairie berry、桑葚、接骨木果、巴巴多斯樱桃(阿西罗拉樱桃)、野樱桃、枣、椰子、橄榄、覆盆子、草莓、越桔、罗干莓、醋栗、露莓、博伊森莓(boysenberry)、猕猴桃、樱桃、黑莓、榅桲、鼠李、西番莲、黑刺李、欧洲山梨、鹅莓、石榴、柿子、芒果、大黄、木瓜、荔枝、柠檬、橙子、酸橙、橘子、柳丁和葡萄柚等。根据本公开内容的益处,适用于至少特定的示例性实施方案的众多其他的和备选的果汁对于本领域技术人员是显而易见的。在使用果汁的本发明的饮料中,果汁可以以例如饮料重量的至少约0.2%的水平使用。在特定的示例性实施方案中,果汁以饮料重量的约0.2%-约40%的水平使用。通常,如果使用果汁,那么其以重量约1%-约20%的量使用。
颜色较浅的特定此种果汁可以包括在特定的示例性实施方案的配方中,以调整风味和/或增加饮料的果汁含量,而不加深饮料颜色。这些果汁的实例包括苹果、梨、菠萝、桃、柠檬、酸橙、橙子、杏、葡萄果、橘子、大黄、黑茶子、榅桲、西番莲、木瓜、芒果、番石榴、荔枝、猕猴桃、柳丁、椰子和香蕉。需要时,可以使用去味和脱色的果汁。
适用于本文公开的饮料产品的至少特定的示例性实施方案的其他风味剂包括,例如,香料风味剂,如番泻、丁香、肉桂、胡椒、生姜、香草香料风味剂、小豆蔻、香菜、根汁汽水(root beer)、黄樟、人参及其他。根据本公开内容的益处,适用于至少特定的示例性实施方案的众多其他的和备选的风味剂对于本领域技术人员是显而易见的。风味剂的形式可以为提取物、油性树脂、果汁浓缩物、瓶底(bottler′sbase)或本领域已知的其他形式。在至少特定的示例性实施例中,这些香料或其他风味剂补充果汁或果汁组合的那种。
一种或多种风味剂以乳液的形式使用。风味剂乳液通过将一些或全部风味剂混合在一起,可选地与饮料的其他成分以及乳化剂一起而制备。乳化剂可与风味剂混合同时加入,或者在风味剂混合后加入。在特定的示例性实施方案中,乳化剂是水溶性的。示例性合适的乳化剂包括阿拉伯树胶、改性淀粉、羧甲基纤维素、黄蓍胶、印度胶、和其他合适的树胶。根据本公开内容的益处,其他合适的乳化剂对饮料配方领域的技术人员是显而易见的。在示例性实施方案中,乳化剂包括超过3%的风味剂和乳化剂的混合物。在示例性实施方案中,乳化剂是约5%-约30%的混合物。
二氧化碳用于对本文公开的饮料的特定的示例性实施方案提供泡腾作用。可以使用本领域已知的任何技术和碳酸化设备用于使饮料碳酸化。二氧化碳可以增强饮料味道和外观,并且可以通过抑制和破坏有害细菌来帮助保证饮料纯度。在特定实施方案中,例如,饮料具有高至约4.0体积二氧化碳的CO2水平。一般的实施方案可以具有例如约0.5-5.0体积的二氧化碳。如在本文和独立权利要求中使用的,1体积二氧化碳定义为在60°F(16℃)和1个大气压下,由任何给定液体例如水的量吸收的二氧化碳的量。气体体积占据与溶解其的液体相同的空间。二氧化碳含量可由本领域技术人员基于所需泡腾作用水平和二氧化碳对饮料味道或口感的影响而选择。碳酸化试剂可以是天然或合成的。
可选地,可以将咖啡因加到本文公开的饮料的各种实施方案中。所加入的咖啡因量由所需饮料性质、饮料待上市国家的任何适用的调控条款等决定。在特定的示例性实施方案中,咖啡因以饮料重量的0.02%或更少的水平包含。咖啡因必须是对于在食品和饮料中使用可接受的纯度。咖啡因可以是源于天然或合成的。
本文公开的饮料浓缩物和饮料可以包含附加成分,一般包括饮料配方中通常发现的成分中的任何一种。这些附加成分,例如,通常可以加入稳定的饮料浓缩物中。这些另外的成分的实例包括但不限于,咖啡因、焦糖和其他着色试剂或染料、消泡剂、树胶、乳化剂、茶叶硬粒、絮状组分以及矿物质和非矿物质的营养补充物。非矿物质营养补充物成分的实例是本领域普通技术人员已知的,并且包括,例如,抗氧化剂和维生素,包括维生素A、D、E(生育酚)、C(抗坏血酸)、B(硫胺)、B2(核黄素)、B6、B12和K、烟酸、叶酸、生物素及其组合。任选的非矿物质营养补充物通常以在制造实践中一般公认的量存在。示例性的量在1%-约100%RDV之间,在其中确定了这种RDV。在特定的示例性实施方案中,非矿物质营养补充物成分以约5%-约20%RDV的量存在,其中确定了这种RDV。
本文公开的饮料的至少特定实施方案中可以使用防腐剂。即,至少特定的示例性实施方案包含任选溶解的防腐系统。具有pH低于4并且尤其是低于3的溶液通常为“微生物稳定的”,即它们能抵抗微生物的生长,因此适合于在消费前的长期贮存,而不需要其他防腐剂。然而,需要时,可以使用另外的防腐系统。如果使用防腐系统,那么它可以在生产过程中的任何合适时间加入饮料产品中,例如,在一些情况下在甜味剂加入之前。如在本文中使用的,术语“防腐系统”或“防腐剂”包括许可用于食物和饮料组合物中的所有合适的防腐剂,包括但不限于此种已知化学防腐剂,如苯甲酸盐例如苯甲酸钠、苯甲酸钙和苯甲酸钾,山梨酸盐例如山梨酸钠、山梨酸钙和山梨酸钾,柠檬酸盐例如柠檬酸钠和柠檬酸钾,聚磷酸盐例如六偏磷酸钠(SHMP)及其混合物,以及抗氧化剂,例如抗坏血酸、EDTA、BHA、BHT、TBHQ、脱氢乙酸、二甲基碳酸氢盐、乙氧喹、对羟基苯甲酸庚酯及其组合。防腐剂可以以不超过适用法律和法规下强制的最高水平的量使用。所使用的防腐剂水平通常根据计划的终产物pH以及具体饮料配方的微生物腐败潜能的估计而调整。使用的最高水平通常是饮料重量的约0.05%。根据本公开内容的益处,对于根据本公开内容的饮料选择合适的防腐剂或防腐剂组合在本领域技术人员的能力内。
适用于本文公开的饮料产品的至少特定的示例性实施方案的饮料防腐的其他方法包括,例如,无菌包装和/或热处理或热加工步骤,如热填充和隧道巴氏消毒法(tunnel pasteurization)。这些步骤可以用于减少饮料产品中的酵母、霉菌和微生物生长。例如,属于Braun等人的美国专利号4,830,862公开了在生产果实果汁饮料中使用巴氏消毒法,以及在碳酸饮料中使用合适的防腐剂。属于Kastin的美国专利号4,925,686公开了加热-巴氏消毒的可冷冻果实果汁组合物,其含有苯甲酸钠和山梨酸钾。一般地,热处理包括热填充方法,其通常使用短时间的高温,例如约190°F 10秒,隧道巴氏消毒方法通常使用较长时间的较低温度,例如约160°F 10-15分钟,并且蒸馏方法通常使用在高压(即超过一个大气压)下例如约250°F 3-5分钟。
实施例
下述实施例是本发明的具体实施方案,但不预期限制本发明。
实施例1
根据本公开内容的饮料用下述配方进行制备。具体地,包含天然甜味剂的低热量可乐以3个不同TA水平(12、10和9)进行配制。在TA 12——对于可乐的通常水平时,低热量可乐是酸的且具有苦味。在更低的TA水平时,尤其在9时,达到具有增加的甜味和减少的酸味具有正确的甜/酸比的低热量可乐。苦味感觉得到减弱。
表1
成分 | 克 | 克 | 克 |
配方1 | 配方2 | 配方3 | |
苯甲酸钠 | 1.03 | 1.03 | 1.03 |
柠檬酸钠 | 1.68 | 1.68 | 1.68 |
咖啡因 | 0.48 | 0.48 | 0.48 |
瑞鲍迪苷A | 3.8 | 3.8 | 3.8 |
赤藓醇 | 210 | 210 | 210 |
塔格糖 | 60 | 60 | 60 |
磷酸80% | 3.52 | 2.68 | 2.31 |
无水柠檬酸 | 0.42 | 0.42 | 0.42 |
可乐风味剂 | 16.03 | 16.03 | 16.03 |
处理的水至 | 1升 | 1升 | 1升 |
饮料性质 | |||
pH | 3.1 | 3.1 | 3.1 |
可滴定酸度 | 12.3 | 10 | 9 |
味道 | 酸和苦最不甜 | 更甜,更不酸和苦 | 最甜,最不酸,较不苦 |
实施例2
根据本公开内容的饮料用下述配方进行制备。在表2中,当从配方中去除柠檬酸时,对于低热量可乐配方2的瑞鲍迪苷A的苦味显著减少。
表2
成分 | 克 | 克 |
配方1 | 配方2 | |
柠檬酸钾 | 0.63 | 0.63 |
咖啡因 | 0.48 | 0.48 |
瑞鲍迪苷A | 3.0 | 3.0 |
赤藓醇 | 210 | 210 |
磷酸80% | 2.31 | 2.31 |
无水柠檬酸 | 0.42 | |
可乐风味剂 | 16.03 | 16.03 |
处理的水至 | 1升 | 1升 |
饮料性质 | ||
pH | 3.1 | 3.1 |
可滴定酸度 | 9 | 9 |
味道 |
实施例3
包含天然甜味剂和咖啡因的水溶液用下述配方进行制备。表3显示当从配方1中去除咖啡因时,如配方2中所示,对于配方1的瑞鲍迪苷A的苦味显著减少。
表3
克 | 克 | |
成分 | 配方1 | 配方2 |
赤藓醇 | 210 | 210 |
瑞鲍迪苷A | 3.0 | 3.0 |
咖啡因 | 0.48 | - |
处理的水至 | 1升 | 1升 |
饮料性质 | 苦 | 明显更不苦 |
实施例4
表4显示在包含单强度焦糖的无咖啡因无味可乐饮料基中,配方2中的瑞鲍迪苷A的苦味进一步减少。
表4
克 | 克 | |
成分 | 配方1 | 配方2 |
赤藓醇 | 210 | 210 |
瑞鲍迪苷A | 3.0 | 3.0 |
柠檬酸钾 | 0.69 | 0.69 |
无水咖啡因 | 0.72 | |
磷酸80% | 2.76 | 2.76 |
焦糖颜色(单强度) | 14.38 | 14.38 |
处理的水至 | 1升 | 1升 |
饮料性质 | ||
pH | 2.8-2.9 | 2.8-2.9 |
TA | 9 | 9 |
性质 | 略微苦 | 很少或无苦味 |
实施例5
根据本公开内容的低卡路里饮料用下述配方进行制备。
表5
成分 | 克 | 克 | 克 |
配方1 | 配方2 | 配方3 | |
蔗糖 | 440 | 440 | 440 |
苯甲酸钠 | 1.35 | 1.35 | 1.35 |
无水咖啡因 | 0.4 | 0.4 | 0.4 |
成分 | 克 | 克 | 克 |
配方1 | 配方2 | 配方3 | |
赤藓醇 | 180 | 180 | 180 |
LHG果汁 | 12 | 12 | 12 |
磷酸80% | 4.0 | 3.25 | 2.88 |
瓜尔胶(Guarana) | 1.25 | 1.25 | 1.25 |
维生素B6 | 0.01 | 0.01 | 0.01 |
可乐风味剂 | 15.44 | 15.44 | 15.44 |
处理的水至 | 1升 | 1升 | 1升 |
饮料性质 | |||
pH | 3.1 | 3.1 | 3.1 |
可滴定酸度 | 12. | 10 | 9 |
味道 | 酸的,略微苦 | 更不苦 | 不苦 |
表5显示包含蔗糖、赤藓醇和罗汉果果汁浓缩物的低卡路里可乐饮料的味道在关于配方3的较低TA下得到改善。
这些实施例的饮料举例说明下述益处:
1.TA从最初的12降低到9以达到适当的甜/酸比,以增加用天然甜味剂制备的饮料的甜味且减少其酸味和苦味。
2.从配方中去除咖啡因以及柠檬酸可以进一步减少瑞鲍迪苷A的苦味。
3.可乐配方中的风味和颜色(例如,单强度焦糖)也可以在控制瑞鲍迪苷A的苦味中发挥作用。
本领域技术人员应当理解,为方便起见,在特定的情况下在本文中通过引述成分的最初形式来描述一些成分,其中成分以此形式用于配制或生产饮料产品。所述成分的这种最初形式不同于在最终饮料产品中发现的成分的形式。因此,例如在根据本公开的饮料产品中的特定的示例性实施方式中,蔗糖和液体蔗糖通常基本上均一地溶解并且分散在饮料中。类似地,鉴定为固体、浓缩物(例如果汁浓缩物)等的其他成分通常均一地分散在饮料或饮料浓缩物中,而不是保持其最初的形式。因此,引述饮料产品配方的成分的形式不被认为是对饮料产品中成分的形式的限制,而是作为将成分描述为产品配方的分离组分的方便方式.
根据以上公开的益处及示例性实施方式的描述,本领域技术人员明白大量备选的和不同的实施方式可能符合本文公开的发明的一般准则。本领域技术人员认识到所有这些多种修饰和备选的实施方式在本发明真正范围和精神之内。所附的权利要求旨在覆盖所有这些修饰和备选的实施方式。应当理解的是本公开中及下面权利要求中使用的单数不定或定冠词(例如“一个”、“一种”、“该”等)是符合专利中习惯方法的,意思是“至少一种”,除非在具体例子中从上下文明显看出此术语旨在在具体例子中表示特定的一种和只是一种。同样,术语“包括”是开放性的,不排除其他名目、特征、组分等。
Claims (28)
1.包含至少一种甜菊醇糖苷、赤藓醇和至少一种酸的饮料产品,其中所述饮料具有不小于8.75的可滴定酸度,和不大于11的可滴定酸度,并且其中所述饮料具有不小于2.8的pH,和不大于3.3的pH。
2.权利要求1的饮料产品,其中所述饮料具有约9-约11的可滴定酸度,并且其中所述饮料具有约2.8-约3.1的pH。
3.权利要求2的饮料产品,其中所述至少一种甜菊醇糖苷选自甜菊苷、甜菊醇二糖苷、杜尔可苷A、瑞鲍迪苷及其混合物。
4.权利要求2的饮料产品,其中所述至少一种甜菊醇糖苷是甜菊苷。
5.权利要求2的饮料产品,其中所述至少一种酸是选自柠檬酸、磷酸和苹果酸中的至少一种。
6.权利要求2的饮料产品,其中所述至少一种酸是磷酸和柠檬酸。
7.权利要求2的饮料产品,其中所述饮料是澄清的。
8.权利要求2的饮料产品,其进一步包含D-塔格糖。
9.权利要求2的饮料产品,其中所述饮料选自碳酸软饮料、非碳酸软饮料、清凉饮料、冷冻即饮饮料、咖啡饮料、茶饮料、乳品饮料、风味水、增强水、果实果汁、果实果汁风味的饮品、运动饮品和酒精饮料。
10.权利要求2的饮料产品,其中所述饮料是天然的。
11.权利要求1的饮料产品,其中所述甜菊醇糖苷是瑞鲍迪苷A,并且其中所述饮料产品具有8.75-10.5的可滴定酸度,和2.8-3.3的pH。
12.权利要求11的饮料产品,其进一步包含选自甜菊苷、甜菊醇二糖苷、杜尔可苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E及其混合物的至少一种甜菊醇糖苷。
13.权利要求11的饮料产品,其进一步包含塔格糖。
14.权利要求11的饮料产品,其中赤藓醇以重量的1.0%-4.5%存在。
15.权利要求11的饮料产品,其中赤藓醇以重量的2.5%-3.5%存在。
16.权利要求11的饮料产品,其中赤藓醇以重量的2.8%-3.5%存在。
17.权利要求11的饮料产品,其中所述至少一种酸选自柠檬酸、磷酸、苹果酸、酒石酸、乳酸、延胡索酸、抗坏血酸、葡糖酸、琥珀酸、顺丁烯二酸、己二酸、肉桂酸、戊二酸及其任何的混合物。
18.权利要求17的饮料产品,其中所述至少一种酸是磷酸和柠檬酸的混合物。
19.权利要求11的饮料产品,其中所述至少一种酸以重量的0.01%-1.0%存在。
20.权利要求11的饮料产品,其中所述至少一种酸以重量的0.05%-0.5%存在。
21.权利要求11的饮料产品,其中所述至少一种酸以重量的1%-0.25%存在。
22.权利要求11的饮料产品,其具有9-10的可滴定酸度。
23.权利要求11的饮料产品,其具有9的可滴定酸度。
24.权利要求11的饮料产品,其具有3.0-3.2的pH。
25.权利要求11的饮料产品,其中所述饮料产品是澄清的。
26.权利要求11的饮料产品,其中所述饮料选自碳酸软饮料、非碳酸软饮料、清凉饮料、冷冻即饮饮料、咖啡饮料、茶饮料、乳品饮料、风味水、增强水、果实果汁、果实果汁风味的饮品、运动饮品和酒精饮料。
27.包含瑞鲍迪苷A、赤藓醇和至少一种酸的天然饮料,其中所述天然饮料具有8.75-10.25的可滴定酸度,和2.8-3.3的pH。
28.包含瑞鲍迪苷A、赤藓醇和至少一种酸的饮料浓缩物,其中所述饮料浓缩物当与水组合时,产生具有8.75-10.25的可滴定酸度,和2.8-3.3的pH的足额饮料。
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US11/686,120 | 2007-03-14 | ||
US11/686,120 US8277861B2 (en) | 2007-03-14 | 2007-03-14 | Beverage products having steviol glycosides and at least one acid |
US11/962,299 US8277862B2 (en) | 2007-03-14 | 2007-12-21 | Beverage products having steviol glycosides and at least one acid |
US11/962,299 | 2007-12-21 | ||
PCT/US2008/056790 WO2008112852A1 (en) | 2007-03-14 | 2008-03-13 | Beverage products having steviol glycosides and at least one acid |
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EP (1) | EP2124647B2 (zh) |
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CN (1) | CN101662958B (zh) |
AR (2) | AR065745A1 (zh) |
AT (1) | ATE499848T1 (zh) |
BR (1) | BRPI0803105A2 (zh) |
CA (1) | CA2656570C (zh) |
DE (1) | DE602008005278D1 (zh) |
GT (1) | GT200800027A (zh) |
JO (1) | JO2609B1 (zh) |
MX (1) | MX2009009729A (zh) |
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JP5014442B2 (ja) | 2012-08-29 |
US20130004642A1 (en) | 2013-01-03 |
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EP2124647B2 (en) | 2019-12-04 |
CA2656570C (en) | 2012-06-26 |
US20080226770A1 (en) | 2008-09-18 |
JP2010521165A (ja) | 2010-06-24 |
ATE499848T1 (de) | 2011-03-15 |
RU2427285C2 (ru) | 2011-08-27 |
PL2124647T3 (pl) | 2011-12-30 |
BRPI0803105A2 (pt) | 2011-08-30 |
EP2124647A1 (en) | 2009-12-02 |
AR065745A1 (es) | 2009-06-24 |
CA2656570A1 (en) | 2008-09-18 |
MX2009009729A (es) | 2009-10-07 |
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US8535747B2 (en) | 2013-09-17 |
EP2124647B1 (en) | 2011-03-02 |
CN101662958B (zh) | 2013-03-20 |
DE602008005278D1 (de) | 2011-04-14 |
PL2124647T5 (pl) | 2020-10-19 |
RU2008151079A (ru) | 2010-06-27 |
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US8277862B2 (en) | 2012-10-02 |
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