CN1087146C - 含n－乙基－对烷－3－甲酰胺的增味组合物及其制备方法和应用 - Google Patents
含n－乙基－对烷－3－甲酰胺的增味组合物及其制备方法和应用 Download PDFInfo
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- CN1087146C CN1087146C CN98807868A CN98807868A CN1087146C CN 1087146 C CN1087146 C CN 1087146C CN 98807868 A CN98807868 A CN 98807868A CN 98807868 A CN98807868 A CN 98807868A CN 1087146 C CN1087146 C CN 1087146C
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
提供了含至少一种调味剂和有效量的N-乙基-对盖烷-3-甲酰胺的增味组合物。N-乙基-对，烷-3-甲酰胺存在的量占所述增味组合物的约0.04wt%～约2.2wt%。本发明进一步涉及含调味有效量的所述增味组合物的口香糖和糖食组合物。
Description
本发明涉及含N-乙基-对烷-3-甲酰胺的增味组合物，含所述增味组合物的糖食组合物和口香糖及其制备方法。
在食品领域中已做了很多工作以增强应用于糖食和口香糖中的香精的效果。应用于这些成品中的香精组分被涂覆、被包胶、与其它活性组分和非活性组分结合等。美国专利3,857,964、3,897,566、3,930,026、4,388,328、4,485,118、4,568,560、4,590,075、4,752,481、4,803,082、5,004,595、5,041,294、5,266,335和5,284,659都涉及香精改性方面。
很多工作目的在于控制成品(尤其是胶姆糖制品)中香精的释放。香精从食品中的释放主要是由食品基质决定的。胶姆糖制品(它的基质包括弹性树胶基料、玉米糖浆和甜味剂)保持的香精通常占应用的香精量的60～75％，该百分数在一定程度上取决于香精对基质的亲和性。于是在胶姆糖中应用更高量的香精以便提供可感觉到的香味效果。
已特别注意到增强果香香精在口香糖中的效果。由于果香香精的化学结构，它们对树胶基料有特别高的亲和性。果香香精还具有轻淡的香味性质，它提供低香味效果。例如，美国专利5,158,790讲授了应用具有果香香味的L-香芹酮克服这些缺陷并增强甜味和香味。美国专利5,415,888和5,429,827讲授了应用相对于果香香精具有特定的溶解度参数的聚合物抑制剂来控制释放。
通过应用作为增味剂的物质提供的增效作用也是食品领域中熟知的。调味中的增效作用是添加很少量非特定的物质而增强特定的调味物质。已知的增效作用例如包括：在胡椒薄荷中应用柠檬酸增强该胡椒薄荷，在巧克力中应用香草香精增强巧克力味道，在糖蜜中应用柠檬油，在甘草或茴香中应用薄荷油，以及在大多数除奶油味的糖果之外的糖果中应用盐。
冷却剂是应用于糖食组合物和口香糖中的化合物，是由于它们的冷却感和呼吸清新效果(存在或不存在调味剂时)。薄荷醇可能是人们最熟知的冷却剂，但也是一种具有公知缺陷(例如高挥发性、苦味和强烈薄荷味)的物质。还知道N-乙基-对烷-3-甲酰胺是一种冷却剂。美国专利4,193,936讲授了N-乙基-对烷-3-甲酰胺比薄荷醇具有更小的挥发性并且具有更小的气味或没有气味。美国专利4,060,091、4,136,163和5,405,604讲授了应用N-乙基-对烷-3-甲酰胺作为可食组合物中的冷却剂。美国专利5,009,893、美国专利5,244,670、WO93/23005和WO93/25177都公开了应用N-乙基-对烷-3-甲酰胺作为包括薄荷醇的其它冷却剂的辅助剂。然而WO97/06695却讲授过，用作冷却剂的化合物都对香精(尤其是果香香精)具有负面影响。WO97/06695进一步讲授，为了避免该问题，必须将香精和冷却剂配入糖食的不同而独立的区域。
因此，已知应用N-乙基-对烷-3-甲酰胺来提供冷却效果和增强呼吸清新效果(尤其在薄荷味的胶姆糖和糖食中)。但是，食品领域未讲授应用N-乙基-对烷-3-甲酰胺作为增味剂。更具体地说，该领域未讲授将N-乙基-对烷-3-甲酰胺与香精(尤其是与果香香精)以产生增效作用的含量组合用于胶姆糖和糖食中。
本发明提供了一种增味组合物，它包括至少一种调味剂和可有效地增强所述调味剂的、一定量的N-乙基-对烷-3-甲酰胺，其中所述N-乙基-对烷-3-甲酰胺存在的量占所述增味组合物的约0.04wt％～约2.2wt％。本发明进一步涉及一种增强调味剂的方法，该方法包括：往其中添加占所述组合物的约0.04wt％～约2.2wt％的有效量N-乙基-对烷-3-甲酰胺。本发明进一步涉及含调味有效量的所述增味组合物的口香糖和糖食组合物。
现已意外地发现了，N-乙基-对烷-3-甲酰胺本身可用作香精改性剂以增强调味剂的风味。当N-乙基-对烷-3-甲酰胺以低含量与调味剂组合应用时，发现了增效作用。发现与含相同调味剂但不含N-乙基-对烷-3-甲酰胺的组合物相比，香精的风味特征一般更强烈或更鲜明，被加强了，更明显并且更持久。所述增味组合物给食品组合物(例如胶姆糖和糖食)、尤其给果味口香糖提供了持久的味感。
本文应用的术语“风味”表示由吃入口中的物质产生的感觉，主要通过味道和气味感觉到。“风味”还表示产生该感觉的物质的特征总和。用于本文的术语“调味剂”表示产生味感的天然油或合成油的组合物。调味剂是糖食领域中熟知的。
本文所指的香精包括：果香香精，例如浆果香精、柑桔香精、热带水果香精等；香草(herbal)，例如肉桂、茴香、芫荽、桉树、人参、小茴香等；甜品，例如蜂蜜、焦糖、太妃糖、糖蜜等；以及香料，例如肉豆蔻、胡椒、肉桂、caramon、姜、丁香等。
果香香精的增味和感觉延长是本发明优选的应用。果香香精可以是天然的或合成法生产的，并且一般含芳烃(例如酯、醛和酮)，来自植物原料的精油(例如橙油、柠檬油或其它天然油)以及植物组分的馏出物的组合。果香香精包括但不限于：柠檬、橙、酸橙、杏、葡萄柚、香蕉、樱桃、苹果、菠萝、葡萄、草莓，以及掺和物，例如什锦蜜饯和果汁潘趣酒等。
所述调味剂和N-乙基-对烷-3-甲酰胺在所述增味组合物中的量应是约99.96％～约97.8％的调味剂和约0.04％～约2.2％的N-乙基-对烷-3-甲酰胺，以0.4％～1.1％的N-乙基-对烷-3-甲酰胺为优选的。所述量将在一定程度上取决于这些因素：例如香精类别、最终的应用和希望的效果。
应用于终产品中的所述增味组合物的量也将取决于香精类别、终产品和希望的效果。一般说来，应用于糖食组合物中的所述增味组合物可以适当地在糖食的约0.10wt％～约1.0wt％的范围内，以0.2％～0.5％为优选的。至于口香糖，约0.8％～约3.5％的更高范围是合适的，以1.0％～3.0％为优选的。
本发明的增味组合物可应用于食用产品(例如硬糖果和软糖果)以及口香糖中。糖食制品的制作是历史上熟知的，并且近年来改变较小。一般地，硬糖果具有由糖和基它碳水化合物填充剂的混合物(保持呈无定形态或玻璃态，优选具有约0.5％～约1.5％水分)构成的基料。该基料一般含多达约80％糖和达65％玉米糖浆，具有更高的蔗糖与玉米糖浆的比率。还可添加其它组分，例如调味剂、甜味剂、酸化剂、着色剂等。硬糖还可从不可发酵的糖(例如山梨糖醇、甘露糖醇、木糖醇、麦芽糖醇、赤藓糖醇、氢化淀粉水解物等)制作。
这类糖食例行地可通过常规方法(例如包括明火蒸煮器、真空蒸煮器和刮板式蒸煮器(也称为高速常压蒸煮器)的那些)制作。一旦适当地调和好了糖果物料，就可将它切成可加工的部分或加工成所需的形状。可以根据所需的成品形状和尺寸而应用各种成型领域。关于硬糖食的组成和制作的一般论述可见于E.B.Jackson编辑的“糖食制作”(“Sugar Confectionery Manufacture”)，第2版，Blackie Academic&Professional Press，Glasgow UK，(1990)，pp.129～169。
与硬糖食相似，软糖食也可应用本发明。软糖食包括：方旦糖、乳脂糖太妃糖、法奇糖、棉花软糖和牛轧糖等，并且还可包括果酱和果冻。软糖食(例如牛轧糖)的制作涉及常规方法，例如两种基本组分的组合，即(1)一种高沸点糖浆(例如玉米糖浆等)，和(2)较酥的弗拉贝，一般制备自卵白蛋白、明胶、植物蛋白质(例如得自大豆的化合物)、得自牛乳的化合物(例如牛乳蛋白质)及其混合物。随后还可在搅拌下添加其它组分，例如增味剂、调味剂、另外的碳水化合物填充剂、着色剂、防腐剂、药剂、其混合物等。关于这类糖食的组成和制作的一般论述可见于E.B.Jackson编辑的“糖食制作”，第2版，BlackieAcademic & Professional Press，Glasgow UK，(1990)，pp.170～235。
压制的糖食片和糖锭也属于本发明的可食糖食组合物范围。压制的糖食片含特定的原料，并且在加压下被加工成型。这些糖食一般含糖或代糖品(含量达所述组合物的约95％)和一般的片赋形剂(例如粘合剂和润滑剂)，以及增味剂、调味剂、着色剂等。糖锭是从一层结实面团切下来并干燥而给出具有粗糙表面的硬甜食。关于这类糖食的组成和制作的一般论述可见于E.B.Jackson编辑的“糖食制作”，第2版，Blackie Academic & Professional Press，Glasgow UK，(1990)，pp.236～258。
所述增味组合物同样可用于口香糖。口香糖组合物通常包括一种或多种天然的或合成的高弹体，该高弹体被增补常规口香糖组分。这些组分包括一种或多种溶剂、增塑剂、填料、调味剂、着色剂和/或甜味剂。
适用于本文的高弹体包括植物来源的物质，例如糖胶树胶、节路顿胶、马来乳胶、银菊胶(guayale)和树冠胶(crown gum)。合成高弹体(例如丁二烯-苯乙烯共聚物、异丁烯-异戊二烯共聚物、聚乙烯、聚异丁烯、聚乙酸乙烯酯及其混合物)也适用。高弹体一般占口香糖组合物的约14wt％～50wt％，优选约20wt％～约30wt％。
口香糖组合物可含有高弹体溶剂以帮助软化所述聚合物组分。这类高弹体溶剂可包括松香的或改性松香(例如氢化的、二聚的或聚合的松香或其混合物)的甲酯、甘油酯或季戊四醇酯。适用于本发明的高弹体溶剂实例包括：部分氢化的木松香的季戊四醇酯、木松香的季戊四醇酯、部分二聚的松香的甘油酯、聚合松香的甘油酯、浮油松香的甘油酯、木松香和部分氢化的木松香的甘油酯，以及部分氢化的松香甲酯及其混合物。萜烯树脂(包括多萜)及其混合物也适用。可应用的溶剂的量在口香糖组合物的约10wt％～75wt％、优选约15wt％～约50wt％的范围内。
还可在所述口香糖组合物中掺入各种用作增塑剂或乳化剂的常规组分(例如羊毛脂、卵磷脂、甘油单硬脂酸酯、硬脂酸、硬脂酸钠、硬脂酸钾、甘油三乙酸酯、三醋精、甘油等)以获得各种组织和稠性性能。这些另加的物质还包括蜡(例如天然蜡、石油蜡和微晶蜡)以及脂肪和油，包括动物脂肪(例如熟猪油和炼制牛羊油脂)，植物油(例如豆油和棉籽油)，氢化的和部分氢化的植物油以及可可脂。这些组分一般应用的量占最终口香糖组合物的至多约30wt％，优选1wt％～25wt％，更优选约3wt％～约7wt％。
所述口香糖组合物还可包括常规着色剂(例如二氧化钛，含量达2％)和填料(例如磷酸二钙、碳酸镁、氢氧化铝、氧化铝、硅酸铝、滑石、碳酸钙、纤维素及其组合)，含量为最终组合物的5～35wt％。
所述口香糖组合物还可含散装甜味剂，包括糖(例如蔗糖、葡萄糖、麦芽糖、果糖等)或者糖醇(例如山梨糖醇、甘露糖醇、木糖醇、麦芽糖醇、异麦芽糖醇、赤藓糖醇)和氢化淀粉水解物及其组合。散装甜味剂可能存在的量达最终组合物的90wt％。还可存在高强度甜味剂，例如天冬甜素、双氧噁噻嗪盐、天胺甜精(aliatame)糖精等。这些甜味剂可存在的量达最终胶姆糖组合物的1wt％。
除了增味组合物外，所述口香糖可含调味剂(含量达3.5％)。通常，可应用任何食品添加剂，例如描述于“食品加工中应用的化学品”(“Chemicals Used in Food Processing”)(the National Academyof Sciences的出版物1274，pp.63～258)中的那些。
所述口香糖一般是通过本领域中的已知方法制作的，即在间歇法或连续法中按顺序将各种口香糖组分加到任何商用混合器或挤出机中。按常规方式将本发明的增味组合物加到该口香糖中。将各组分充分混合后，排出物料，切割、轧制或加工成型为所需的形式。
通过如下非限制性的实施例阐述了本发明。
实施例
N-乙基-对烷-甲酰胺可以获得，即由Sterling Organics提供的“WS-3”。
实施例I：糖食
通过这样制作糖果基料(478.55克)：将55/45比率的砂糖和玉米糖浆与47.9克水混合，将该混合物蒸煮至145℃。将煮过的基料转到冷却台上，在冷却下将21.25克香精预混合物捏和入该基料。通过水果糖轧糖机将调味后的糖果轧制成型。所述香精预混合物包括20.0克可利用的废料，以及1.25克香精(使糖果中达0.25wt％的香精)。
往同样制作的糖果基料(478.55克)中添加也含20.0克可利用的废料和1.25克香精并添加了0.20克5％的N-乙基-对烷-甲酰胺(.01克)乙醇溶液(使糖果中达.002wt％的N-乙基-对烷-甲酰胺，并且香精与N-乙基-对烷-甲酰胺的比率是99.2比0.8)的21.45克第二种香精预混合物。
通过上述方法制作了蜂蜜、柑桔香料、香草和苹果味的糖果，每种香精预混合物中都加有和未加N-乙基-对烷-甲酰胺。对该四对香精的评估如下：
| 香精 | 评价 |
| 蜂蜜柑桔香料香草苹果 | --所述甲酰胺增强了蜂蜜特征。它给蜂蜜风味轮廓(flavor profile)提供更好的和更合意的完全感或完整感。--所述甲酰胺改善了柑桔香料风味的感觉。它通过在一种味感中掺入各种特征使风味齐全。--在该含量下，所述甲酰胺增强了苦味特征，它导致一定的失真。少于0.002％对该香草风味应是优选的。--所述甲酰胺使苹果风味特征更明显、更明确。 |
要求九名随机选定的人评估掺有N-乙基-对烷-甲酰胺的糖果，与不含该添加剂的糖果基料对比。要求该评估员回答所述糖果对是否“味道不同”。下面列出了发现如所述那样调味的糖果有不同味道的人数：柑桔香料-6；苹果-5；蜂蜜-5；香草-5。
实施例II：口香糖A.制备
1.通过常规方法从22.0克胶姆糖基料、69.04克甜味剂、0.24克高效甜味剂、2.97克酸化剂、3.85克其它常规添加剂和1.9克柑桔调味剂制备了柑桔调味口香糖。另外还制备了两个样品，其中分别有0.02克和0.04克甜味剂被相同量的N-乙基-对烷-甲酰胺代替，使香精与N-乙基-对烷-甲酰胺的比率分别为98.96/1.04和97.94/2.06。如下列进一步所述那样比较了对比样和本发明的两个样品。
2.通过常规方法从22.0克胶姆糖基料、73.29克甜味剂、0.81克高效甜味剂、2.1克其它常规添加剂和1.8克肉桂调味剂制备了肉桂调味口香糖。另外还制备了两个样品，其中分别有0.02克和0.04克甜味剂被相同量的N-乙基-对烷-甲酰胺代替，使香精与N-乙基-对烷-甲酰胺的比率分别为98.90/1.10和97.83/2.17。如下列进一步所述那样比较了对比样和本发明的两个样品。B.比较：
在N-乙基-对烷-甲酰胺的用量为0.02％时，预期N-乙基-对烷-甲酰胺的释放量约为50ppm，在0.04％的用量时，预期的释放量约为100ppm。由六人小组对增味的胶姆糖制品与相应的对比样品作了比较，要求他们评估这些样品，即评论感觉到的风味差异和喜欢的风味。该六名小组成员中的四人注意到了样品中的差异，总结如下：
| 香精 | N-乙基-对烷-甲酰胺用量 | 评价 |
| 柑桔 | 0 | 最表层(upfront)良好的柑桔味效果，有甜酸特性 |
| 柑桔 | 0.02％ | 柑桔味更浓、更明显，感到的酸味特征更强 |
| 柑桔 | 0.04％ | 表层特征很明确，更强烈的酸味特征，感觉到苦味和轻微麻刺感/感觉到刺激 |
| 肉桂 | 0 | 甜肉桂特征，有轻微灼痛感 |
| 肉桂 | 0.02％ | 明显有差异；肉桂香料特征更明确，感觉到灼痛感 |
| 肉桂 | 0.04％ | 肉桂特征具有强烈的木味以及更大的灼痛感 |
对于柑桔香精和肉桂香料来说，0.02克N-乙基-对烷-甲酰胺提供了优选的增味作用。在0.04克时，虽然风味被增强了，但还感觉到了更不合意的特征。
Claims (6)
1.一种糖食组合物，它含调味有效量的一种增味组合物，该增味组合物包含：
(a)至少一种选自下组的调味剂：柠檬、橙、酸橙、杏、葡萄柚、香蕉、樱桃、苹果、菠萝、葡萄、草莓、什锦蜜饯、果汁潘趣酒、肉桂、茴香、芫荽、桉树、人参、小茴香、蜂蜜、焦糖、太妃糖、糖蜜、肉豆蔻、胡椒、肉桂、caramon、姜和丁香，和
(b)可有效地增强所述调味剂的、一定量的N-乙基-对烷-3-甲酰胺，其中所述N-乙基-对烷-3-甲酰胺存在的量占所述增味组合物的约0.04wt％～约2.2wt％；并且
其中所述增味组合物存在的量占所述糖食组合物的约0.10wt％～约1.0wt％。
2.权利要求1的糖食组合物，其中所述调味剂是柠檬、橙、酸橙、杏、葡萄柚、香蕉、樱桃、苹果、菠萝、葡萄、草莓、什锦蜜饯、果汁潘趣酒。
3.权利要求1的糖食组合物，其中所述增味组合物存在的量为0.2％～0.5％。
4.一种口香糖，它含调味有效量的一种增味组合物，该增味组合物包含：
(a)至少一种选自下组的调味剂：柠檬、橙、酸橙、杏、葡萄柚、香蕉、樱桃、苹果、菠萝、葡萄、草莓、什锦蜜饯、果汁潘趣酒、肉桂、茴香、芫荽、桉树、人参、小茴香、蜂蜜、焦糖、太妃糖、糖蜜、肉豆蔻、胡椒、肉桂、caramon、姜和丁香，和
(b)可有效地增强所述调味剂的、一定量的N-乙基-对烷-3-甲酰胺，其中所述N-乙基-对烷-3-甲酰胺存在的量占所述增味组合物的约0.04wt％～约2.2wt％；并且
其中所述增味组合物存在的量占所述口香糖的约0.8％～约3.5％。
5.权利要求4的口香糖，其中所述调味剂是柠檬、橙、酸橙、杏、葡萄柚、香蕉、樱桃、苹果、菠萝、葡萄、草莓、什锦蜜饯、果汁潘趣酒。
6.权利要求4的口香糖，其中所述增味组合物存在的量为1.0％～3.0％。
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| US5544797P | 1997-08-11 | 1997-08-11 | |
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| US7361376B2 (en) | 2003-04-11 | 2008-04-22 | International Flavors & Fragrances Inc. | Alkyldienamides exhibiting taste and sensory effect in flavor compositions |
| US7632531B2 (en) | 2003-04-11 | 2009-12-15 | International Flavors & Fragnances Inc. | Alkyldienamides exhibiting taste and sensory effect in flavor compositions |
| US6884906B2 (en) | 2003-07-01 | 2005-04-26 | International Flavors & Fragrances Inc. | Menthyl half acid ester derivatives, processes for preparing same, and uses thereof for their cooling/refreshing effect in consumable materials |
| US7141686B2 (en) | 2003-07-10 | 2006-11-28 | International Flavors & Fragrances Inc. | E2, E4, Z8-undecatrienoic acid and ester and carboxamide derivatives thereof, organoleptic uses thereof and processes for preparing same |
| EP1660859A4 (en) | 2003-08-06 | 2012-10-10 | Senomyx Inc | HETEROOLIGOMER T1R TASTE RECEPTORS, THESE EXPRESSIVE CELL LINES AND TASTE COMPOUNDS |
| US7329767B2 (en) | 2003-10-03 | 2008-02-12 | International Flavors & Fragrances Inc. | Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof |
| US8007839B2 (en) | 2003-10-03 | 2011-08-30 | International Flavors & Fragrances | Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof |
| US20060045953A1 (en) * | 2004-08-06 | 2006-03-02 | Catherine Tachdjian | Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers |
| US7427421B2 (en) | 2004-09-10 | 2008-09-23 | International Flavors & Fragrances Inc. | Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions |
| US7541055B2 (en) | 2004-09-10 | 2009-06-02 | International Flavors & Fragrances Inc. | Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions |
| BRPI0607006B1 (pt) | 2005-02-04 | 2017-05-16 | Senomyx Inc | compostos que compreendem funções orgânicas de hetero arilas ligadas e seus usos como novos modificadores, flavorizantes e promotores do sabor umami para composições comestíveis |
| AR055329A1 (es) | 2005-06-15 | 2007-08-15 | Senomyx Inc | Amidas bis-aromaticas y sus usos como modificadores de sabor dulce, saborizantes, y realzadores de sabor |
| WO2007124152A2 (en) | 2006-04-21 | 2007-11-01 | Senomyx, Inc. | Comestible compositions comprising high potency savory flavorants, and processes for producing them |
| AU2009318056B2 (en) | 2008-11-20 | 2014-07-24 | The Procter & Gamble Company | Personal care compositions providing enhanced cooling sensation |
| WO2011012671A1 (en) * | 2009-07-29 | 2011-02-03 | Givaudan Sa | Improvements in or relating to organic compounds |
| US20130177669A1 (en) * | 2010-06-18 | 2013-07-11 | Wm. Wrigley Jr. Company | Chewing gum products containing ethyl ester of n-[[5-methyl-2-(1-methylethyl)-cyclohexyl] carbonyl] glycine |
| ITMI20130685A1 (it) | 2013-04-24 | 2014-10-25 | Perfetti Van Melle Spa | Gomme da masticare con freschezza prolungata e processo di ottenimento |
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| PT793420E (pt) † | 1994-12-09 | 2000-06-30 | Warner Lambert Co | Composicoes de qualidade alimentar refrescantes do halito compreendendo mentol e uma n-substituida-p-mentano carboxamida e processos para a sua preparacao |
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| US5372824A (en) * | 1993-03-25 | 1994-12-13 | The Wm. Wrigley Jr. Company | Mint flavored chewing gum having reduced bitterness and methods for making same |
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| Publication number | Publication date |
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| EA002803B1 (ru) | 2002-10-31 |
| PT1003383E (pt) | 2004-03-31 |
| NZ502654A (en) | 2002-03-28 |
| JP4458662B2 (ja) | 2010-04-28 |
| CA2293349A1 (en) | 1999-02-18 |
| ES2207852T5 (es) | 2010-04-07 |
| BR9811888B1 (pt) | 2011-03-09 |
| DK1003383T3 (da) | 2004-03-22 |
| JP2001513330A (ja) | 2001-09-04 |
| MY119059A (en) | 2005-03-31 |
| AU745909B2 (en) | 2002-04-11 |
| CO5060489A1 (es) | 2001-07-30 |
| EP1003383B1 (en) | 2003-11-12 |
| DE69819737D1 (de) | 2003-12-18 |
| AU8776998A (en) | 1999-03-01 |
| DK1003383T4 (da) | 2010-01-25 |
| UY25130A1 (es) | 1998-12-21 |
| WO1999007235A1 (en) | 1999-02-18 |
| ES2207852T3 (es) | 2004-06-01 |
| CN1265563A (zh) | 2000-09-06 |
| CA2293349C (en) | 2003-07-22 |
| DE69819737T3 (de) | 2010-04-01 |
| EP1003383A1 (en) | 2000-05-31 |
| PE108499A1 (es) | 1999-12-19 |
| EP1003383B2 (en) | 2009-11-11 |
| DE69819737T2 (de) | 2004-09-23 |
| PL205578B1 (pl) | 2010-05-31 |
| BR9811888A (pt) | 2000-08-22 |
| ATE253836T1 (de) | 2003-11-15 |
| AR016816A1 (es) | 2001-08-01 |
| EA200000192A1 (ru) | 2000-10-30 |
| HK1029497A1 (en) | 2001-04-06 |
| PL338547A1 (en) | 2000-11-06 |
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Owner name: KRAFT FOODS GLOBAL BRANDS LLC Free format text: FORMER OWNER: KRAFT FOODS GLOBAL CO., LTD. Effective date: 20111028 Owner name: KRAFT FOODS GLOBAL CO., LTD. Free format text: FORMER OWNER: CADBURY ADAMS USA LLC Effective date: 20111028 |
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Effective date of registration: 20111028 Address after: Illinois State Patentee after: KRAFT FOODS GLOBAL BRANDS LLC Address before: Illinois State Patentee before: Kaf FOODS Global Limited by Share Ltd. Effective date of registration: 20111028 Address after: Illinois State Patentee after: Kaf FOODS Global Limited by Share Ltd. Address before: Delaware Patentee before: Cadbury Adams USA LLC |
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| C56 | Change in the name or address of the patentee | ||
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Address after: New jersey, USA Patentee after: INTERCONTINENTAL GREAT BRANDS LLC Address before: Illinois State Patentee before: Kraft Foods Global Brands LLC |
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Granted publication date: 20020710 |