CN103404833A - Stevioside compound sweetening agent - Google Patents

Stevioside compound sweetening agent Download PDF

Info

Publication number
CN103404833A
CN103404833A CN2013103631241A CN201310363124A CN103404833A CN 103404833 A CN103404833 A CN 103404833A CN 2013103631241 A CN2013103631241 A CN 2013103631241A CN 201310363124 A CN201310363124 A CN 201310363124A CN 103404833 A CN103404833 A CN 103404833A
Authority
CN
China
Prior art keywords
reb
stevioside
percentage composition
quality percentage
mass component
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.)
Pending
Application number
CN2013103631241A
Other languages
Chinese (zh)
Inventor
徐兴光
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Runde Biotechnology Co., Ltd.
Original Assignee
Jinan Handing Bioengineering Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jinan Handing Bioengineering Co Ltd filed Critical Jinan Handing Bioengineering Co Ltd
Priority to CN2013103631241A priority Critical patent/CN103404833A/en
Priority to PCT/CN2013/082966 priority patent/WO2015024281A1/en
Publication of CN103404833A publication Critical patent/CN103404833A/en
Pending legal-status Critical Current

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Abstract

The invention discloses a stevioside compound sweetening agent which is formed by mixing and compounding the following components in percentage by mass: 0.01-30.0 percent of stevioside Reb A, 0.001-10.0 percent of stevioside Reb C, 0.001-10.0 percent of stevioside Reb D and 50.0-99.99 percent of erythritol or white sugar. The stevioside Reb A, the stevioside Reb C, the stevioside Reb D and the erythritol or white sugar are compounded and mixed to obtain a zero-heat or low-heat sweet product. The stevioside compound sweetening agent is mellow in taste which is similar to the white granulated sugar, does not have sweetness after taste, liquorice taste and lingering bitterness and can be widely used for various types of foods and beverages.

Description

The stevioside compound sweetener
Technical field
The present invention relates to food additive technology, more particularly, relate to a kind of mouthfeel good, without the stevioside compound sweetener of pleasant impression.
Background technology
There is the general preference to confectionery in mankind nowadays, and eating carbohydrate food becomes people and take in one of major way of energy, yet becomes social concern because huge uptake sucrose, fructose can cause the various adult diseases such as diabetes, obesity, heart disease.The sweetener that choice for use is suitable is all to have very important effect in our daily life or at food, beverage, medical industry.In the last few years, stevioside had caused more attentions of people, and stevioside is the novel sugared source from a kind of pure natural extracted through physical method catananche's STEVIA REBAUDIANA, high sugariness, empty calory, is applicable to any personage edible as sugared source.Through high amount of drug, experiment showed, that stevioside has no side effect, non-carcinogenesis, edible safety, but often eat the also illnesss such as preventing hypertension, diabetes, obesity, heart disease.Because it has unrivaled superiority, become the substitute in first generation sugar source (sucrose) and second generation sugar source (artificial synthesis edulcorant), be described as the world " third generation natural health sugar source ".Glucoside commonly used in stevioside is Reb A glucoside, it is the sweetest composition in the sugariness glucoside, sugariness is approximately 300 times of white granulated sugar, still mouthfeel is not good enough but through Reb A glucoside that DNA purity is higher, it is all heavier that its Radix Glycyrrhizae flavor and rear bitter taste reach back sugariness, becomes and have a strong impact on popularization and the use of stevioside in Food & Drink.
Summary of the invention
For the deficiency that prior art exists, the object of the present invention is to provide a kind of mouthfeel good, without the stevioside compound sweetener of pleasant impression.
For achieving the above object, technical scheme of the present invention is: the stevioside compound sweetener, it mixes composite forming by stevioside Reb A, stevioside Reb C, stevioside Reb D, antierythrite, described stevioside Reb A has 0.01～30.0% mass component, described stevioside Reb C has 0.001～10.0% mass component, described stevioside Reb D has 0.001～10.0% mass component, and described antierythrite has 50.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 35.0～99.0%, Reb C is that the quality percentage composition of 50.0～99.0%, RebD is 50.0～99.0%.This is the zero calory sweet prod.
Optimum ratio: stevioside Reb A has 0.01～20.0% mass component, described stevioside Reb C has 0.001～7.0% mass component, described stevioside Reb D has 0.001～8.0% mass component, and described antierythrite has 65.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is 60.0～99.0%; The quality percentage composition of Reb C is 75.0～99.0%; The quality percentage composition of RebD is 75.0～99.0%.
Another optimum ratio: stevioside Reb A has 0.01～10.0% mass component, described stevioside Reb C has 0.001～5.0% mass component, described stevioside Reb D has 0.001～5.0% mass component, and described antierythrite has 80.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is 60.0～99.0%; The quality percentage composition of Reb C is 80.0～99.0%; The quality percentage composition of RebD is 75.0～99.0%.
Sweetener mixes composite forming by stevioside Red A, stevioside Red C, stevioside Red D, white sugar, described stevioside Reb A has 0.01～30.0% mass component, described stevioside Reb C has 0.001～10.0% mass component, described stevioside Reb D has 0.001～10.0% mass component, and white sugar has 50.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 40.0～99.0%, Reb C is that the quality percentage composition of 60.0～99.0%, Reb D is 60.0～99.0%.This is sweet prod low in calories.
Optimum ratio: described stevioside Reb A has 0.01～20.0% mass component, described stevioside Reb C has 0.001～9.0% mass component, described stevioside Reb D has 0.001～6.0% mass component, and described white sugar has 65.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 40.0～99.0%, Reb C is that the quality percentage composition of 60.0～99.0%, Reb D is 60.0～99.0%.
Another optimum ratio: stevioside Reb A has 0.01～5.0% mass component, described stevioside Reb C has 0.001～1.0% mass component, described stevioside Reb D has 0.001～1.0% mass component, and described white sugar has 93.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 60.0～99.0%, Reb C is that the quality percentage composition of 80.0～99.0%, Reb D is 75.0～99.0%.
Compared with prior art, Reb C glucoside or the composite use of other sweet taste raw materials that the present invention does not but have sugariness by composition Reb A glucoside the sweetest in stevioside and sweetness enhancers, product sweetness is increased, in addition, Reb D is the glucoside that in stevioside, a kind of mouthfeel is different from stevioside Reb A, Reb C etc., its mouthfeel is mellow and full full, be similar to white granulated sugar, and without returning sugariness, Radix Glycyrrhizae flavor and rear bitter taste, extremely be applicable to and Reb A and the mutually composite use of Reb C, the deficiency on stevioside Reb A mouthfeel can be effectively covered, the sugariness demand can be met again.Like this by composite with antierythrite or white granulated sugar respectively after Reb A, Reb C and Reb D three mixing, thereby obtain respectively a kind of zero calory or sweet prod low in calories, can be widely used in numerous food and drink, for example: bakery, jam, curing food, soda, fruit drinks etc., can also decide what use according to the characteristics of research and development product is zero calory or composite sweetening material low in calories.
The specific embodiment
Embodiment
One, zero calory sugar proportioning: stevioside Reb A(0.01～10.0) %, Reb C(0.001～5.0) %, Reb D (0.001～5.0) %, antierythrite (80.0～99.99) %; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 60.0～99.0%, Reb C is that the quality percentage composition of 80.0～99.0%, Reb D is 75.0～99.0%.
Embodiment 1
Figure BDA0000368993380000031
Performance parameter:
? The sugariness coefficient Energy value (kj/g)
Sucrose 1.0 16.67
Crystal diabetin 1.5 15.5
Glucose 0.67 17.1
Maltose 0.4 13.84
High fructose syrup 1.0 16.67
Zero calory sugar 10.0 1.57
Embodiment 2
Figure BDA0000368993380000041
Performance parameter:
? The sugariness coefficient Energy value (kj/g)
Sucrose 1.0 16.67
Crystal diabetin 1.5 15.5
Glucose 0.67 17.1
Maltose 0.4 13.84
High fructose syrup 1.0 16.67
Zero calory sugar 2.0 1.66
Embodiment 3
Figure BDA0000368993380000042
Performance parameter:
? The sugariness coefficient Energy value (kj/g)
Sucrose 1.0 16.67
Crystal diabetin 1.5 15.5
Glucose 0.67 17.1
Maltose 0.4 13.84
High fructose syrup 1.0 16.67
Zero calory sugar 1.5 1.66
Embodiment 4
Figure BDA0000368993380000043
Performance parameter:
? The sugariness coefficient Energy value (kj/g)
Sucrose 1.0 16.67
Crystal diabetin 1.5 15.5
Glucose 0.67 17.1
Maltose 0.4 13.84
High fructose syrup 1.0 16.67
Zero calory sugar 2.0 1.66
Two, low-calorie sweetener proportioning: stevioside Reb A(0.01～5.0) %, Reb C(0.001～1.0) %, Reb D (0.001～1.0) %, white sugar (93.0～99.99) %, wherein, the quality percentage composition scope of Reb A is 60.0～99.0%; The quality percentage composition of Reb C is 80.0～99.0%; The quality percentage composition of Reb D is 75.0～99.0%.
Embodiment 1
Figure BDA0000368993380000051
Performance parameter:
Embodiment 2
Figure BDA0000368993380000053
Performance parameter:
Figure BDA0000368993380000061
Embodiment 3
Figure BDA0000368993380000062
Performance parameter:
Figure BDA0000368993380000063
Embodiment 4
Performance parameter:
Figure BDA0000368993380000065
Figure BDA0000368993380000071
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (6)

1. stevioside compound sweetener, it is characterized in that, described sweetener mixes composite forming by stevioside Reb A, stevioside Reb C, stevioside Reb D, antierythrite, described stevioside Reb A has 0.01～30.0% mass component, described stevioside Reb C has 0.001～10.0% mass component, described stevioside Reb D has 0.001～10.0% mass component, and described antierythrite has 50.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 35.0～99.0%, Reb C is that the quality percentage composition of 50.0～99.0%, Reb D is 50.0～99.0%.
2. stevioside compound sweetener according to claim 1, it is characterized in that, described stevioside Reb A has 0.01～20.0% mass component, described stevioside Reb C has 0.001～7.0% mass component, described stevioside Reb D has 0.001～8.0% mass component, and described antierythrite has 65.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 60.0～99.0%, Reb C is that the quality percentage composition of 75.0～99.0%, Reb D is 75.0～99.0%.
3. stevioside compound sweetener according to claim 1, it is characterized in that, described stevioside Reb A has 0.01～10.0% mass component, described stevioside Reb C has 0.001～5.0% mass component, described stevioside Reb D has 0.001～5.0% mass component, and described antierythrite has 80.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 60.0～99.0%, Reb C is that the quality percentage composition of 80.0～99.0%, Reb D is 75.0～99.0%.
4. stevioside compound sweetener, it is characterized in that, described sweetener mixes composite forming by stevioside Red A, stevioside Red C, stevioside Red D, white sugar, described stevioside Reb A has 0.01～30.0% mass component, described stevioside Reb C has 0.001～10.0% mass component, described stevioside Reb D has 0.001～10.0% mass component, and white sugar has 50.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 40.0～99.0%, Reb C is that the quality percentage composition of 60.0～99.0%, Reb D is 60.0～99.0%.
5. stevioside compound sweetener according to claim 4, it is characterized in that, described stevioside Reb A has 0.01～20.0% mass component, described stevioside Reb C has 0.001～9.0% mass component, described stevioside Reb D has 0.001～6.0% mass component, and described white sugar has 65.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 40.0～99.0%, Reb C is that the quality percentage composition of 60.0～99.0%, Reb D is 60.0～99.0%.
6. stevioside compound sweetener according to claim 4, it is characterized in that, described stevioside Reb A has 0.01～5.0% mass component, described stevioside Reb C has 0.001～1.0% mass component, described stevioside Reb D has 0.001～1.0% mass component, and described white sugar has 93.0～99.99% mass components; Wherein, the quality percentage composition scope of Reb A is that the quality percentage composition of 60.0～99.0%, Reb C is that the quality percentage composition of 80.0～99.0%, Reb D is 75.0～99.0%.
CN2013103631241A 2013-08-20 2013-08-20 Stevioside compound sweetening agent Pending CN103404833A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2013103631241A CN103404833A (en) 2013-08-20 2013-08-20 Stevioside compound sweetening agent
PCT/CN2013/082966 WO2015024281A1 (en) 2013-08-20 2013-09-05 Stevioside-compounding sweetener

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013103631241A CN103404833A (en) 2013-08-20 2013-08-20 Stevioside compound sweetening agent

Publications (1)

Publication Number Publication Date
CN103404833A true CN103404833A (en) 2013-11-27

Family

ID=49597923

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2013103631241A Pending CN103404833A (en) 2013-08-20 2013-08-20 Stevioside compound sweetening agent

Country Status (2)

Country Link
CN (1) CN103404833A (en)
WO (1) WO2015024281A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105310049A (en) * 2015-10-08 2016-02-10 精英包装有限公司 Sweetening agent and preparation method thereof
EP3025594A1 (en) * 2014-11-27 2016-06-01 GLG Life Tech Corporation Sweetener compositions comprising steviol glycosides and non-steviol secondary sweeteners
CN109329864A (en) * 2018-10-31 2019-02-15 郑书旺 A kind of composite sweetener and preparation method
CN113683712A (en) * 2015-04-03 2021-11-23 帝斯曼知识产权资产管理有限公司 Steviol glycosides

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109645432A (en) * 2019-02-20 2019-04-19 史迪威生物科技（苏州）有限公司 A kind of crystallisation preparation stevia rebaudianum sugar-type dining table sugar method

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102573521A (en) * 2009-09-04 2012-07-11 红点生物公司 Sweetness enhancers including rebaudioside A or D

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8293304B2 (en) * 2005-10-11 2012-10-23 Purecircle Sdn Bhd Process for manufacturing a sweetener and use thereof
MX2007012198A (en) * 2006-10-03 2009-02-19 Pepsico Inc Use of erythritol and d-tagatose in diet or reduced-calorie beverages and food products.
US20080292765A1 (en) * 2007-05-22 2008-11-27 The Coca-Cola Company Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses
US9578895B2 (en) * 2010-08-23 2017-02-28 Epc (Beijing) Natural Products Co., Ltd. Rebaudioside A and stevioside compositions
CN102018198B (en) * 2010-12-29 2015-03-11 青岛润浩甜菊糖高科有限公司 Natural zero-calorie sweetening agent
CN102150814B (en) * 2010-12-29 2016-07-13 青岛润浩甜菊糖高科有限公司 A kind of component is the stevioside of Reb C and RA

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102573521A (en) * 2009-09-04 2012-07-11 红点生物公司 Sweetness enhancers including rebaudioside A or D

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3025594A1 (en) * 2014-11-27 2016-06-01 GLG Life Tech Corporation Sweetener compositions comprising steviol glycosides and non-steviol secondary sweeteners
CN113683712A (en) * 2015-04-03 2021-11-23 帝斯曼知识产权资产管理有限公司 Steviol glycosides
CN113683712B (en) * 2015-04-03 2022-10-21 帝斯曼知识产权资产管理有限公司 Steviol glycosides
US11540544B2 (en) 2015-04-03 2023-01-03 Dsm Ip Assets B.V. Steviol glycosides
CN105310049A (en) * 2015-10-08 2016-02-10 精英包装有限公司 Sweetening agent and preparation method thereof
CN109329864A (en) * 2018-10-31 2019-02-15 郑书旺 A kind of composite sweetener and preparation method

Also Published As

Publication number Publication date
WO2015024281A1 (en) 2015-02-26

Similar Documents

Publication Publication Date Title
Grembecka Natural sweeteners in a human diet
US11800883B2 (en) Compositions and comestibles
TWI646103B (en) An improved sweetener
EP2879522B1 (en) Sweetener compositions containing rebaudioside b
AU2015263073B2 (en) Improved sweetener
US20170223995A1 (en) Sweetener Blend Compositions
US20170143012A1 (en) Natural sweetened compositions and methods for preparing the same
KR100779160B1 (en) Low glycemic index composition containing tagatose
JP6609335B2 (en) A method to approximate the sweetness of a sweetener to that of sugar
CN103404833A (en) Stevioside compound sweetening agent
CN103976339A (en) Sugar substitute and preparation method thereof
JP2022538670A (en) sugar replacement composition
WO2016081932A1 (en) Naturally sweet fibrous blends and fibrous saccharide blends
KR102628900B1 (en) Stevia-sweetened beverage and beverage manufacturing method containing miracle fruit powder
CN104719588A (en) Zero heat rose sugar and preparation method thereof
JP5532935B2 (en) Stevia sweetener
CN107536008A (en) Steviol glycoside compound sweetener
US20190357580A1 (en) Low-calorie sweetener combination compositions
Nachay Satisfying a Sweet Tooth
WO2018094474A1 (en) Compositions comprising natural sweetener combinations and food and beverage products comprising same
JP2012010610A (en) Caramel flavored sugar-free hard candy, and method of producing the same

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
ASS Succession or assignment of patent right

Owner name: QINGDAO RUNDE BIOTECHNOLOGY CO., LTD.

Free format text: FORMER OWNER: JINAN HANDING BIOENGINEERING CO., LTD.

Effective date: 20150109

C41 Transfer of patent application or patent right or utility model
C53 Correction of patent of invention or patent application
CB03 Change of inventor or designer information

Inventor after: Zhang Yong

Inventor after: Li Cunbiao

Inventor before: Xu Xingguang

COR Change of bibliographic data

Free format text: CORRECT: ADDRESS; FROM: 250000 JINAN, SHANDONG PROVINCE TO: 266400 QINGDAO, SHANDONG PROVINCE

Free format text: CORRECT: INVENTOR; FROM: XU XINGGUANG TO: ZHANG YONG LI CUNBIAO

TA01 Transfer of patent application right

Effective date of registration: 20150109

Address after: 266400 Qingdao, Shandong, Jiaonan province Lingshan garrison station

Applicant after: Qingdao Runde Biotechnology Co., Ltd.

Address before: 250000, No. 43, Heping Road, Lixia District, Ji'nan, Shandong, eleven

Applicant before: Jinan Handing Bioengineering Co., Ltd.

C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20131127