CN102802437A - 包含调味料的固体胶囊的制备 - Google Patents
包含调味料的固体胶囊的制备 Download PDFInfo
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- CN102802437A CN102802437A CN2011800146718A CN201180014671A CN102802437A CN 102802437 A CN102802437 A CN 102802437A CN 2011800146718 A CN2011800146718 A CN 2011800146718A CN 201180014671 A CN201180014671 A CN 201180014671A CN 102802437 A CN102802437 A CN 102802437A
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- emulsion
- weight
- water
- flavoring
- capsule
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Classifications
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- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种包含调味料的固体胶囊的制备方法,其中将乳液喷雾干燥,该乳液包含调味料或香料、包含皂角甙的天然提取物、水和分子量低于100KDa的水溶性生物高聚物。本发明还涉及此种固体胶囊和含有该固体胶囊的产品。
Description
技术领域
本发明涉及一种包含调味料的固体胶囊的制备方法,其中将乳液喷雾干燥,该乳液包含调味料或香料、包含皂角甙的天然提取物、水和分子量低于100KDa的水溶性生物高聚物。本发明还涉及此种固体胶囊和含有该固体胶囊的产品。
背景技术
喷雾干燥是众所周知的用于封装调味料的技术。喷雾干燥的产品通常是将乳液喷雾至干燥室中来制备的。所述乳液典型地包含调味料、载体和乳化剂。
许多乳液参数都会影响喷雾干燥固体胶囊的品质。具体地,喷雾干燥领域技术人员熟知喷雾干燥良好乳液是值得期待的,所述良好乳液定义为其非连续相的液滴尺寸相对较小,所述乳液还优选在整个喷雾干燥过程期间保持稳定,该喷雾干燥过程期间需考虑到乳液制备和实际喷雾干燥之间的时间延迟,并且根据制造商的设置,所述时间延迟可以为几分钟至几个小时不等。当要封装高含量的调味料时,乳液中液滴尺寸的稳定性就更为重要且更难实现。
因此,需要提供从由具有增强稳定性的、并且特别是具有在延长时段期间保持稳定的液滴尺寸的乳液获得的固体胶囊。
喷雾干燥过程的特性也需要乳液能够进行喷雾。因此,乳液不能超过一定的粘度界限,该界限取决于使用的设备。为了降低粘度,公知向乳液中加水。但是,必须在干燥步骤期间蒸发去除额外的水。但是此种蒸发具有较高的能源成本。因此,需要提供进一步降低喷雾乳液的粘度但又不进一步增加水的比例的手段。
常常使用具有表面活性性质的生物高聚物(biopolymer)例如阿拉伯胶、改性淀粉、改性纤维素、明胶、海藻酸盐或甚至是蛋白质(如白蛋白或β-球蛋白)作为乳化剂。
例如,US 2009/0253612描述了调味料或香料的喷雾干燥封装方法,包含干燥含有待封装的油、改性淀粉和磷酸盐的含水乳液。
Hidefumi等(Innovative Food Science&Emerging Technologies,2(2001),pp.55-61)公开了使用麦芽糖糊精作为载体并且使用阿拉伯胶作为乳化剂通过喷雾干燥将乳化的丁酸乙酯微囊包封的方法。
然而,改性淀粉、改性纤维素、明胶、海藻酸盐、蛋白质并且尤其是阿拉伯胶具有不期望的增粘特性。因此,需要减少此类乳液的粘度。
为了解决这个问题,已经公知将部分阿拉伯胶替换为低分子量乳化剂如脂肪酸或甘油脂。例如,WO 2006/082536描述了一种制备喷雾干燥粉末的方法,其包含在阿拉伯胶和非离子乳化剂的混合物中乳化活性成分,均质化该乳液并将均质化的乳液喷雾干燥以形成微粒产品。所述非离子乳化剂可以是低分子量乳化剂,如双乙酰酒石酸的甘油单酯和甘油二酯(例如DATEM或CITREM)。
当用此种低分子量乳化剂代替部分生物高聚物时,具有相同样浓度的乳化剂、水和调味料的乳液的粘度得到了降低。然后,这些低分子量乳化剂的主要缺点在于:当使用足以降低乳液粘度的浓度时,它们倾向于粘附在喷雾干燥机室壁和喷雾干燥机中的其它颗粒的表面上。
因此,需要提供一种新的封装方法,其中与具有同量固体、水和调味料的已知可喷雾乳液相比,可喷雾乳液的粘度得到了降低,并且其中可喷雾乳液的组分粘附在干燥室壁上的倾向性也得到了降低。
此外,由于消费者对天然产品的需求日益增长,因此提供各组分皆可获自天然来源的喷雾干燥产品是尤其有益的。
据我们所知,现有技术中描述的方法都未解决这些问题。
发明内容
因此,本发明涉及一种制备固体胶囊的方法,该方法包含步骤:
a)制备乳液,包含:
i.0.1~10%的包含皂角甙的天然提取物;
ii.5~55%的分子量低于100KDa的水溶性生物高聚物;
iii.5~60%的调味料或香料;和
iv.15~80%的水;
所述百分比为相对于乳液总重量的重量百分比;
b)将步骤a)中获得的乳液喷雾干燥以获得固体胶囊。
另一方面,本发明涉及由本发明的方法获得的固体胶囊。
再一方面,本发明涉及包含本发明的固体胶囊的食品产品。
具体实施方式
本发明的方法包含制备乳液的步骤,所述乳液包含:
i.0.1~10%的包含皂角甙的天然提取物;
ii.5~55%的分子量低于100KDa的水溶性生物高聚物;
iii.5~60%的调味料或香料;和
iv.15~80%的水;
所述百分比为相对于乳液总重量的重量百分比。
皂角甙是两亲配糖体,其由一个或多个亲水性葡萄糖苷部结合脂溶性三萜衍生物构成。皂角甙存在各种植物提取物中。作为“包含皂角甙的天然提取物”是指对可获自自然界的原材料施以物理分离过程获得了任何皂角甙或包含皂角甙的物质的混合物。优选的天然提取物是那些相对于提取物的总重量包含至少10重量%、更优选至少20重量%、甚至更优选至少50重量%、最优选至少80重量%皂角甙的提取物。
作为能够用于本发明的天然提取物的优选实例,可以列举植物提取物,例如皂树提取物、山茶花种子萃取物、牛膝提取物、甘草甜素和甜叶菊。皂树提取物尤其适用于本发明的目的,其获自皂皮树(Quillaja saponaria)的树皮。此类植物提取物可从许多供应商那里购得。例如,皂树提取物可以稀释的形式(溶于水中的皂树提取物)购自National Starch,商品名为Q-NaturaleTM。
在本发明一个优选的实施方式中,相对于乳液的总重量,提取物的用量为0.2~5重量%,更优选0.3~1重量%。
分子量低于100KDa的水溶性生物高聚物都能够用于本发明的目的。“水溶性生物高聚物”是适用于本发明的目的在水中形成清澈溶液,即在水中形成单相溶液的任何生物高聚物。优选地,其在水中以10%,更优选甚至以20%的浓度溶解形成单相溶液。
优选的水溶性生物高聚物是右旋糖当量大于2的淀粉水解物。此种生物高聚物的实例为二糖、寡糖、多糖。最优选的多糖是从糊精、麦芽糖糊精和谷物糖浆中选出的。
使用不包含任何化学取代的水溶性生物高聚物也是特别有利的,所述不包含任何化学取代的水溶性生物高聚物是指该水溶性高聚物未进行化学修饰(即,人工改性)。优选的,水溶性生物高聚物可以从自然界原样获得,,并且更优选地是从天然源中分离出来的。
基于乳液的总重量,水溶性生物高聚物优选的用量是10~50重量%,更优选35~45重量%。
为了本发明的目的,调味和/或加香成分为源自天然和人工合成的,包括目前用于调味料和/或香料工业的调味料和香料成分或组合物。它包括单一化合物及混合物。此类调味料和/或香料成分可以在现有文献中找到,例如Fenaroli的Handbook of flavouringredients,1975,CRC出版社;M.B.Jacobs的Synthetic Foodadjuncts,1947,Van Nostrand编;或S.Arctander的Perfume andFlavor Chemicals,1969,Montclair,New Jersey(USA)。目前的调味和/或加香成分的许多其它实例可以从可用的专利和一般文献中找到。调味和/或加香成分可以是与目前在调味料和香料工业中广泛使用的溶剂、佐剂、添加剂和/或其它组分的混合物的形式存在。
“调味成分”是加香领域技术人员公知的能够赋予消费品风味或口味、或能够改变所述消费品的口味和/或风味、或改变其质地或口感的成分。
“加香成分”在此可以理解为在加香制剂或组合物中用作活性成分、以便当用于表面上时赋予快感的化合物。换句话说,被认为是加香成分的此化合物必须被香料领域技术人员公认为能够以积极或令人愉悦的方式赋予或改变组合物或制品或表面的气味,而不仅仅是具有气味。另外,该定义也包括不一定具有气味但是能够调整加香组合物、已加香制品或表面的气味进而能够改变所述组合物、制品或表面气味的使用者的感知的化合物。其也包括恶臭抵消成分和组合物。术语“恶臭抵消成分”在此我们是指能够通过抵消和/或掩蔽恶臭从而降低人的鼻子对恶臭感知的化合物,所述恶臭即是令人的鼻子不愉快或刺激人鼻的气味。在一个特定的实施方式中,这些化合物能够与产生公知恶臭的关键化合物发生反应。所述反应能够降低恶臭物质在空气中的水平从而降低了恶臭的感知。
对能够被本发明的方法封装调味料和/或香料的特性没有特别的限制。但是,为了本发明的目的,特别地优选以logP值在2以上为特征的调味料和/或香料。
相对于乳液的总重量,调味料和/或香料的用量优选7~30重量%,更优选10~15重量%。
乳液还可含有非强制选择的成分。特别地,乳液还可以进一步含有有效量的防火剂或抑爆剂。喷雾干燥乳液中此类试剂的类型及浓度为本领域技术人员所公知。可以列举此类防火剂或抑爆剂的非限制性实例的无机盐、C1-C 12羧酸、C1-C12羧酸的盐及它们的混合物。优选的抑爆剂是水杨酸、乙酸、丙酸、丁酸、异丁酸、戊酸、己酸、柠檬酸、琥珀酸、羟基琥珀酸、马来酸、富马酸、肉铁质酸、乙醛酸、己二酸、乳酸、洒石酸、抗坏血酸、前述任一酸的钾盐、钙盐和/或钠盐、和任何它们的混合物。其它非强制选择的成分包括抗氧化剂、着色剂和染料。
可以使用任何公知的乳化方法来形成所述乳液,例如高剪切混合、超声处理或均质化。本领域技术人员熟知此类乳化方法。
乳液的液滴大小d(v,0.9)优选为1~15μm,更优选1~10μm,甚至更优选1~6μm。更优选地,贮存在室温(25℃)下液滴大小保持在该范围内至少一天。
在进行下述雾化步骤的温度下,乳液的粘度优选20~300mPas,更优选70~200mPas,并且甚至更优选100~150mPas。
在步骤b)中,将乳液喷雾干燥以便获得固体胶囊。喷雾干燥步骤包含两步,第一步为分散、而第二步为干燥。
首先乳液进行雾化步骤,期间将乳液以液滴的形式分散到喷雾塔中。任何能够将乳液分散为液滴形式的装置都能够用于实施该分散。例如,可以通过喷雾嘴或通过离心轮盘将乳液导入喷雾塔中。也可使用振动孔。
胶囊的大小是由分散入塔中的液滴大小决定的。例如,如果使用喷雾嘴进行分散,液滴大小可由通过喷嘴的雾化气体的流速来控制。在使用离心轮盘进行分散的情况下,调整液滴大小的主要因素是离心力,该离心力将液滴从轮盘中分散至塔中。而离心力依次取决于轮盘的旋转速度和轮盘的直径。乳液的进料流速、其表面张力及其粘度也是控制最终液滴大小和大小分布的参数。通过调整这些参数,本领域技术人员可以控制待分散到塔中乳液的液滴大小。
一旦喷雾至喷雾室中,使用本领域公知的任何技术干燥液滴。这些方法在喷雾干燥领域的专利以及非专利文献中有完整记录。例如,Spray-Drying Handbook,3rded.,K.Masters;John Wiley(1979)描述了各种各样的喷雾干燥方法。
本发明的方法可以在任何常规的喷雾塔中进行。例如,常规多级干燥设备适用于实施本方法的步骤。其可包含喷雾塔和流化床,所述流化床在塔的底部,该流化床拦截经过塔落下的部分干燥的颗粒。
上述方法获得的和/或能够获得的固体胶囊也是本发明的一个目的。
所获得的固体胶囊通常包含:
-0.5~30%的包含皂角甙的天然提取物;
-15~94%的分子量低于100KDa的水溶性生物高聚物;
-5~75%的调味料或香料;和
-0.5~10%的水;
所述百分比为相对于胶囊总重量的重量百分比。
胶囊的所有组分如上定义。
相对于固体胶囊的总重量,固体胶囊优选0.5~5重量%、优选0.5~3重量%的水。
在本发明的一个优选实施方式中,颗粒大小典型地为20~200μm,更优选50~100μm,甚至更优选75~85μm。
本发明的胶囊即使在60%的相对湿度下仍满足保存稳定性。
另一方面,本发明涉及包含本发明固体胶囊的食品产品。本发明的食品产品优选为微粒状或粉末状食品。在此种情形下,可以容易地通过干混将本发明的胶囊添到其中。
在本发明一个优选的实施方式中,所述食品产品是从由速溶汤粉或酱料、早餐谷物、奶粉、婴儿食品、粉状饮料、粉状巧克力饮料、涂抹食品、粉状谷物饮料、口香糖、泡腾片、谷物棒和巧克力块构成的组中选出的。粉状食物或饮料是指在将产品与水、牛奶和/或果汁、或其它含水流体冲泡后进行消费的产品。
实施例
现在将通过下述实施例的方法进一步详细地描述本发明。
实施例1
本发明的固体胶囊的制备
通过均质化下述成分制备了乳液A
表1:乳液A的组成
成分 | 份[%] |
包含皂角甙的天然提取物1) | 5 |
多糖2) | 38.6 |
调味料3) | 14.3 |
水 | 42.1 |
1)Q-NaturaleTM(皂树提取物的水溶液,来源:NationalStarch)
3)柠檬烯
该乳液在25℃的粘度是113mPas,并且其液滴大小d(v,0.9)为1.8μm。
用Büchi,Flawil,Switzerland提供的Buchi Mini Spray-DryerB-290,设置空气入口温度为180℃,空气出口温度为100℃喷雾干燥乳液A制备胶囊A。在雾化前乳液处于室温。
所获得的胶囊具有如下组成:
表2:胶囊A的组成
成分 | 份[%] |
包含皂角甙的天然提取物1) | 1.6 |
多糖2) | 79.4 |
调味料3) | 16.4 |
水 | 2.6 |
1)干皂树提取物
3)柠檬烯
所获得的胶囊的特征在于:其玻璃转化温度为85℃并且颗粒大小d(v,0.9)为78μm。
实施例2
本发明的固体胶囊的制备
通过均质化下述成分制备了乳液B
表3:乳液B的组成
成分 | 份[%] |
包含皂角甙的天然提取物1) | 2 |
多糖2) | 41.2 |
调味料3) | 14.3 |
水 | 42.5 |
1)Q-NaturaleTM(皂树提取物的水溶液,来源:NationalStarch)
3)柠檬烯
该乳液在25℃的粘度是130mPas,并且其液滴大小d(v,0.9)为5.4μm。
用Büchi,Flawil,Switzerland提供的Buchi Mini Spray-DryerB-290,设置空气入口温度为180℃,空气出口温度为100℃喷雾干燥乳液B制备胶囊B。在雾化前乳液处于室温。
所获得的胶囊具有如下组成:
表4:胶囊B的组成
成分 | 份[%] |
包含皂角甙的天然提取物1) | 0.6 |
多糖2) | 80.8 |
调味料3) | 16.6 |
水 | 2.0 |
1)干皂树提取物
3)柠檬烯
所获得的胶囊的特征在于:其玻璃转化温度为90℃并且颗粒大小d(v,0.9)为80μm。
Claims (15)
1.一种制备固体胶囊的方法,该方法包含步骤:
a)制备乳液,该乳液包含:
-0.1~10%的包含皂角甙的天然提取物;
-5~55%的分子量低于100KDa的水溶性生物高聚物;
-5~60%的调味料或香料;和
-15~80%的水;
所述百分比为相对于乳液总重量的重量百分比;
b)将步骤a)中获得的乳液喷雾干燥以获得固体胶囊。
2.根据权利要求1所述的方法,其中该天然提取物相对于该提取物的总重量包含至少10重量%的皂角甙。
3.根据权利要求1或2所述的方法,其中该天然提取物是植物提取物。
4.根据权利要求3所述的方法,其中该天然提取物是皂树提取物。
5.根据权利要求1~4任一项所述的方法,其中该水溶性生物高聚物是右旋糖当量大于2的淀粉水解物。
6.根据权利要求1~4任一项所述的方法,其中该水溶性生物高聚物是从糊精、麦芽糖糊精和谷物糖浆中选出的。
7.根据权利要求1~6任一项所述的方法,其中该调味料或香料的logP值在2以上。
8.根据权利要求1~7任一项所述的方法,其中该天然提取物的用量相对于该乳液的总重量为0.2~5重量%。
9.根据权利要求1~8任一项所述的方法,其中该水溶性聚合物的用量相对于该乳液的总重量为10~50重量%。
10.根据权利要求1~9任一项所述的方法,其中该调味料或香料的用量相对于该乳液的总重量为7~30重量%。
11.通过权利要求1~10任一项所述的方法制得的固体胶囊。
12.根据权利要求11所述的固体胶囊,包含:
-0.7~30%的包含皂角甙的天然提取物;
-15~95%的分子量低于100KDa的水溶性生物高聚物;
-5~75%的调味料或香料;和
-0.5~10%的水;
所述百分比为相对于胶囊总重量的重量百分比。
13.包含权利要求11或12所述的固体胶囊的食品产品。
14.根据权利要求13所述的食品产品,其形式是微粒或粉末食品。
15.根据权利要求13或14所述的食品产品,其形式是速溶汤粉或酱料、早餐谷物、奶粉、婴儿食品、粉状饮料、粉状巧克力饮料、涂抹食品、粉状谷物饮料、口香糖、泡腾片、谷物棒和巧克力块。
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EP10158818.4 | 2010-03-31 | ||
EP10158818 | 2010-03-31 | ||
PCT/IB2011/050975 WO2011121468A1 (en) | 2010-03-31 | 2011-03-09 | Preparation of solid capsules comprising flavours |
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CN102802437A true CN102802437A (zh) | 2012-11-28 |
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CN2011800146718A Pending CN102802437A (zh) | 2010-03-31 | 2011-03-09 | 包含调味料的固体胶囊的制备 |
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US (1) | US20130004615A1 (zh) |
EP (1) | EP2552233B1 (zh) |
JP (1) | JP2013523117A (zh) |
CN (1) | CN102802437A (zh) |
BR (1) | BR112012024475A2 (zh) |
ES (1) | ES2488828T3 (zh) |
MX (1) | MX2012010554A (zh) |
RU (1) | RU2523298C2 (zh) |
WO (1) | WO2011121468A1 (zh) |
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CN104968213A (zh) * | 2013-02-04 | 2015-10-07 | 弗门尼舍有限公司 | 贮藏稳定的喷雾干燥的颗粒 |
CN105307510A (zh) * | 2013-06-21 | 2016-02-03 | 弗门尼舍有限公司 | 包含薄荷醇的干燥颗粒的制备 |
CN109414373A (zh) * | 2016-07-01 | 2019-03-01 | 弗门尼舍有限公司 | 制备包含调味料的固体胶囊 |
CN111372475A (zh) * | 2017-11-30 | 2020-07-03 | 奇华顿股份有限公司 | 稳定的喷雾干燥颗粒及其获得方法 |
CN111526729A (zh) * | 2018-02-23 | 2020-08-11 | 弗门尼舍有限公司 | 贮存稳定的粉末状组合物 |
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Also Published As
Publication number | Publication date |
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EP2552233A1 (en) | 2013-02-06 |
EP2552233B1 (en) | 2014-05-14 |
MX2012010554A (es) | 2012-10-05 |
WO2011121468A1 (en) | 2011-10-06 |
US20130004615A1 (en) | 2013-01-03 |
RU2523298C2 (ru) | 2014-07-20 |
ES2488828T3 (es) | 2014-08-29 |
JP2013523117A (ja) | 2013-06-17 |
RU2012146364A (ru) | 2014-05-10 |
BR112012024475A2 (pt) | 2015-09-15 |
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