CN1720812A - Reducing bar hardness via repositioning of micronutrients within a matrix - Google Patents
Reducing bar hardness via repositioning of micronutrients within a matrix Download PDFInfo
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- CN1720812A CN1720812A CNA2005100922081A CN200510092208A CN1720812A CN 1720812 A CN1720812 A CN 1720812A CN A2005100922081 A CNA2005100922081 A CN A2005100922081A CN 200510092208 A CN200510092208 A CN 200510092208A CN 1720812 A CN1720812 A CN 1720812A
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Abstract
Described herein are methods and compositions for repositioning micronutrients, especially calcium, in a food product, such as a nutritional bar, to minimize hardness and extend shelf-life. The methods and compositions of the present invention include applying a layer of a micronutrient, especially calcium, fortified matrix to a food bar core. The matrix is a low moisture confectionary layer or coating, preferably a chocolate or caramel layer or coating having calcium, or other micronutrient, solubilized therein. The resultant food product advantageously contains a substantial amount of essential micronutrients without adversely effecting organolpetic qualities such as texture.
Description
Related application
The application is that the part of the U.S. Patent Application Serial Number 10/655,250 submitted on September 9th, 2003 continues again, at this it is merged and introduces reference.
Invention field
Present invention relates in general to food compositions, particularly confectionary, for example nutrition bar.The invention particularly relates to the method and the composition that in this type of food product, reconfigure micronutrient (particularly calcium and magnesium), so that its hardness minimizes and prolongs shelf time.
The description of prior art
Various types of nutriment rods had been described in the past.Nutrition bar appears in the numerous flavorings that comprise various nutritional labeling.Yet the protein that most of nutrition bars comprise, fat, carbohydrate, vitamin and mineral matter are in equilibrium state.Thereby human protein, fat and the carbohydrate of consuming kept physical function to obtain energy.Protein, fat and carbohydrate can be converted into glucose, and it is used to provide energy to bring satietion simultaneously.It is slow that protein and fat change into energy than carbohydrate.Therefore, if only comprise the food of protein and/or fat, to such an extent as to it changes into not significant rising of the too slow blood sugar level of speed of energy.Perhaps, the food that only comprises carbohydrate changes into energy fast, causes occurring on blood sugar level rapid, unabiding peak.Therefore, be necessary in food balance fat, carbohydrate and protein content with stable and prolong a high blood sugar level, thereby more lasting energy is provided.
Normal function for metabolic pathway is vital vitamin and mineral matter, also it can be added in the nutrition bar.The example of these vitamins and mineral matter comprises those vitamins and the mineral matter of listing in U.S.Department ofAgriculture ' s Recommended Daily Allowance (RDA) or Daily Value (DV) chart.
This area is well-known, because fast consumption, food or nutrition bar should be not perishable basically and be convenient for carrying.In order to help to satisfy nutritional need, the condensed food rod also is utilizable, and it provides a part of minerals and vitamins of daily demand valuably.These strengthen rod can also comprise carbohydrate, protein and fat.Food or nutrition bar are to prepare by each composition being mixed (through binding agent commonly used) substantially.Then, substantially the mixture molding is become the size that is suitable for fast Absorption.Under the situation of non-food cooked rod, composition is selected from those and need not to bake or the composition of boiling.
Be the example of the nutrition bar of this area description below.United States Patent (USP) 6,676,982 have described a kind of nutraceutical rod that obtains to continue energy.United States Patent (USP) 4,055,669 have instructed a kind of high protein breakfast food rod that uses the gulch class of pulverizing.United States Patent (USP) 4,451,488 have instructed a kind of granular food rod, and it combines structural composition with the polyhydroxy-alcohol binding agent.United States Patent (USP) 4,543,262,4,832,971 and 4,859,475 have instructed the condensed food rod with high protein and low or free from lactose, and wherein the dressing of candy manufacturing is evenly distributed on the surface of kernel.United States Patent (USP) 4,871,557 have instructed a kind of granular food rod that has high dietary fiber with the compression layer form.United States Patent (USP) 5,612,074 has instructed a kind of reinforcement food bar that possesses dietary fiber and non-animal base albumen.All lists of references of quoting especially of the present invention merge at this introduces reference.
In the composition of nutrition bar, what perhaps the consumer was concerned about especially is the content of albumen and calcium.Regrettably, high albumen and calcium content often cause the sclerosis of rod along with the time in food bar.Therefore, be described below the method and composition that in food bar, reconfigures micronutrient, particularly calcium, like this to improve shelf time in order to reduce hardness.
The invention summary
In a broad sense, the present invention relates to, for example reconfigure calcium and/or other micronutrient in the nutrition bar so that the method and composition that hardness minimizes and prolongs shelf time at food product.Method and composition of the present invention comprises that the kernel to food bar applies calcium and/or other micronutrient reinforced base layer.Matrix can be layer or the dressing with low moisture (be lower than 20% moisture substantially, preferably be lower than 15% moisture) of the calcium that is dissolved in wherein or other micronutrient.Preferably, matrix is low moisture confectionery substrate or the dressing that is selected from chocolate, caramel, the strange soft sweets of method (for example, add about 1% chocolate soln and form the strange soft sweets sample of a kind of chocolate caramel method composition to caramel), stearic fat, milk oil packing or the like; Preferred low moisture confectionery composition is chocolate or caramel.The gained food product comprises a large amount of essential micronutrients valuably, and can not make for example texture variation of aesthetic quality.
For example, in a concrete scheme, the present invention is a kind of reinforcement confectionary products, and it comprises: (a) a certain amount of at least a micronutrient; (b) has the kernel that is lower than the 50% at least a micronutrient of measuring; (c) one deck comprises the low moisture confectionery composition of at least a micronutrient of at least 50% amount at least.Preferably, kernel has and is lower than about 40% micronutrient, and described layer has the micronutrient greater than about 60%.More preferably, kernel has and is lower than about 20% micronutrient, and described layer has the micronutrient greater than about 80%.Preferably, one of micronutrient or micronutrient are calcium or magnesium.Preferred especially, if exist, kernel has and is lower than about 5% calcium or magnesium, and described layer has calcium or the magnesium greater than about 95%.Preferably,, strengthen confectionary products and comprise, more preferably at least about 20% calcium and/or magnesium, especially preferably at least about 50% calcium and/or magnesium at least about 10% the calcium and/or the DV of magnesium for the candy of every single size (for nutrition bar, about 35 1 about 50 grams) usually.
In preferred concrete scheme, strengthening confectionary products is a kind of nutrition bar, and the inventor has expected other food product.In another preferred embodiment, the micronutrient that adds in the confectionary products is calcium or calcium complex.In another concrete scheme, micronutrient is vitamin and/or mineral substance premix (particularly comprising a kind of premix of the complex compound of calcium and/or calcium).Micronutrient can be these components () mixtures for example: calcium containing compound and vitamin and/or mineral substance premix.The preferred low moisture confectionery composition of layer that comprises micronutrient (for example calcium, calcium complex, vitamin and/or mineral substance premix, or the like, and composition thereof); More preferably chocolate or caramel composition put on it on confectionary products as layer, dressing or discontinuous particle.In preferred concrete scheme, the micronutrient cellulose content equal confectionary products at least about 0.1%.Yet in another preferred concrete scheme, at least one layer that contains micronutrient is dispersed in the confectionary products, to cover the mode of (or coating) confectionary products, layer inserted or pass through confectionary products, or can not influence at micronutrient under the situation of texture of confectionary products, the particle that contains micronutrient in a large number is provided in confectionary products; If desired, above-mentioned distribution mode can be united use.
In another concrete scheme of the present invention, the reinforcement confectionary products by following method preparation has been described: (a) constituents mixt is mixed together to form kernel; (b) preparation low moisture confectionery composition; (c) at least a micronutrient is mixed in the low moisture confectionery composition so that a kind of reinforcement confectionery composition to be provided; (d) be applied to few one deck to kernel and strengthen confectionery composition; (e) molded have one deck at least and strengthen the kernel of confectionery composition and strengthen confectionary products to form.
In preferred concrete scheme, has concentration at least about 0.5%, preferred about 1 at least a micronutrient to about 3% concentration by the reinforcement confectionery composition of the prepared reinforcement confectionary products of said method or layer matrix.In another concrete scheme, confectionary products is a kind of nutrition bar of calcic, and described calcium is with the form of element calcium, calcium compound or calcium complex; Preferred calcium is with the form (being the calcium cation) of calcium compound.In another preferred concrete scheme, the layer that puts on the kernel is chocolate or caramel layer, chocolate or caramel dressing or a large amount of chocolate or the caramel particle that contains at least a micronutrient.Yet in another specific embodiment, the content of micronutrient equals about 0.1% of confectionary products at least in the confectionary products.In preferred concrete scheme, at least one layer that contains micronutrient is dispersed in the confectionary products, to cover the mode of (or coating) confectionary products, layer inserted or pass through confectionary products, or can not influence at micronutrient under the situation of texture of confectionary products, the particle that contains micronutrient in a large number is provided in confectionary products; If desired, above-mentioned distribution mode can be united use.
Detailed Description Of The Invention
Present invention relates in general to the method and composition that micronutrient is redistributed in food product, particularly candy type food product such as nutrition bar.In preferred concrete scheme, mineral matter such as calcium and/or magnesium are dispensed into the matrix of food product, this matrix contains low moisture confectionery substrate and/or low moisture candy dressing.Preferably almost distribution calcium and/or magnesium in low moisture confectionery substrate and/or low moisture candy dressing uniquely.The example that can be dispensed into other micronutrient of low moisture confectionery substrate or dressing comprises vitamin A, vitamin C, vitamin E, vitamin D, vitamin B-1, vitamin B-2, nicotinic acid, vitamin B6, folate, cobalamin, biotin, pantothenic acid, iron, phosphorus, iodine, zinc, selenium, copper, manganese, chromium and molybdenum.In addition, vitamin and/or mineral substance premix can be introduced low moisture confectionery substrate or dressing.If desired, these vitamins and the mineral matter (but preferably be not calcium and/or magnesium) of height to about 50% can be distributed in the kernel.Be used for the combination that vitamin of the present invention and/or mineral substance premix can comprise any vitamin and/or mineral matter.The example of these vitamins and mineral matter is above being listed.The present invention minimizes for the hardness of the food product that makes gained calcic or calcium complex and to prolong its shelf time particularly useful.Mineral matter is preferably with the form of ion or complex compound, to improve its bioavailability.
Nutrition bar (for example, the BALANCE that determines
Rod) be the low moisture protein-rich product, it can contain a large amount of calcium.In food bar, the high level of albumen can cause sensible quality to descend, such as overvulcanization in the shelf time of expection.Although do not wish bound by theory, believe that owing in this nutrition bar, there is limited water this variation is owing to protein aquation slowly.Like this, Bang hardness improves along with albumen matrix hydration in the food.Do not wish again to be limited by theory, but believe increase along with calcium in the kernel and/or other content of mineral substances, be tending towards making the hardness problem worse of rod, frequent because mineral ion and protein interactions make it reach the level that is difficult to accept, thereby moisture is adjusted in permission in addition by protein.The existence that experimental result is presented at calcium in the rod nuclear is its leading factor of hardening in time.
In a particularly preferred concrete scheme, will add chocolate or caramel layer and/or chocolate or caramel dressing at least about the calcium or the calcium complex (for example tricalcium phosphate) of 0.5% (with preferred about 1-about 3.0%).In other concrete scheme, tricalcium phosphate can be added in the matrix of other type, as the strange soft sweets of method, stearic fat, milk oil packing or the like.Under any circumstance, will contain micronutrient (as mineral matter) for example the matrix of calcium or calcium complex be added into nutrition bar as layer or dressing.The matrix of preferred calcic is chocolate or caramel dressing and/or chocolate or caramel layer.Because with calcium or other micronutrient location, make that the complexing power of matrix protein minimizes in calcium and the excellent kernel at chocolate or caramel dressing and/or chocolate or caramel layer, like this, the result has been to reduce excellent hardness and has prolonged shelf time.Chocolate or caramel layer and/or chocolate or the contained calcium of caramel dressing are at least 50% (being 50-100%) of calcium in the confectionary products (or calcium complex) total content in a preferred embodiment.In another concrete scheme, vitamin that chocolate or caramel layer and/or chocolate or caramel dressing are contained and/or mineral substance premix are vitamin in the confectionary products and/or at least 50% (being 50-100%) of mineral substance premix total content.In a preferred embodiment, the calcium content of confectionary products kernel is lower than 50% (being 0-50%) of calcium in the confectionary products (or calcium complex) total content.In another concrete scheme, the vitamin of confectionary products kernel and/or mineral substance premix content are lower than vitamin in the confectionary products and/or 50% (being 0-50%) of mineral substance premix total content.
Be ideally suited for snacks this as nutrition bar and other candy type product by the fortified compositions of the inventive method preparation.Yet described composition and method also can be used for cereal, baked product, preserved fruit, biscuit, cereal rod or the like.The in general described from here method preparation of this confectionary products ground calcium reinforcement matrix combines with confectionary products and prepares.Confectionary products of the present invention also can comprise sweetener and other required additive, comprise, for example flavor enhancement (for example, cocoa power, vanilla, chocolate, milk or the like), other nutrient additive (for example, vitamin, mineral matter, antioxidant or the like), fruit, pigment, processing aid (for example natural gum, emulsifying agent or the like), food acids or the like.Substantially, the amount of selectable additive such as flavor enhancement, nutrient additive, pigment, processing aid etc. is 0-about 5%.
In general, confectionary products of the present invention contains calcium or the calcium complex of the 0.1-that has an appointment about 5%, more preferably from about 0.1-2%.In another concrete scheme, the concentration of the micronutrient that matrix (for example chocolate or caramel layer or chocolate or caramel dressing) has is between about 0.1-about 5%, more preferably between about 0.5-about 3%.Protein ingredient in the confectionary products of the present invention can comprise the albumen of about 0.5-about 50%, and more preferably from about 10-about 35%.Confectionary products especially preferably comprises the nutrition bar that contains kernel and at least one calcium strengthening layer or dressing.Among the present invention, " kernel " means the center of rod.Among the present invention, " layer " mean cover product surface or the discontinuous layer that extends by product or product in discontinuous particle or fritter.Like this, among the present invention, layer can comprise cover or the dressing of parcel nutrition bar, by or discontinuous layer within nutrition bar, and/or particle or fritter in the nutrition bar.Dressing or layer can be continuous or discontinuous.Preferred calcium or calcium complex are contained in this layer (preferably chocolate or caramel dressing or chocolate or caramel layer or particle), to offset the trend that the texture of nutrition bar is produced adverse influence when being placed on the kernel (being the center) of rod.Kernel (when particularly existing with high concentration) when calcium and/or calcium complex being placed nutrition bar along with the variation of time, has a negative impact (promptly becoming too solid or hard) to the sense organ of nutrition bar, particularly texture, therefore, has limited its shelf time.By in low moisture candy dressing and/or composition, introducing micronutrient (for example, calcium and/or calcium complex), reduce significantly and/or eliminated this problem.Like this, the nutrition bar of the calcic in low moisture candy dressing and/or low moisture confectionery substrate (or other micronutrient) had about 9 months or longer shelf time at normal temperatures.In general, calcium is distributed in similar nutrition bar in the whole kernel perhaps only less than 9 months shelf time (for example, in general about 4-is about 8 months).
Calcium of the present invention strengthens low moisture candy dressing and/or the low moisture confectionery substrate has good meltability, flowability and sense organ.Although this dressing or bedding are thought is applicable to confectionary products such as nutrition bar, it also can be used for other confectionary products such as preserved fruit, preserved fruit rod, frosting, biscuit, ice cream, other freezing dairy products, or the like.
Confectionary products of the present invention comprises the sweetener of about 0.5-about 75%, the sweetener of preferably about 10-about 50%.Natural and artificial sweetener can use together.The example of this sweetener comprises natural sweetener, as sucrose, fructose, glucose, maltose, high-fructose corn syrup and lactose, and artificial sweetening agent such as asccharin, aspartame, acesulfame-K and Sucralose.Certainly can use other generally to be used for the sweetener of food technology if necessary.Confectionary products of the present invention also can comprise other additive that generally is used for candy type food.
Mode that will be by illustration, with the concrete better understanding of setting forth of following embodiment to the concrete scheme of the present invention and its numerous advantages.As not having other explanations, all percentages are percetage by weight.
Embodiment
The basic composition of kernel: nutrition bar (50g), with BALANCE
GOLD
TM(flavouring caramel nut blast) buied, contain 210 caloric heats of having an appointment, the total fat of about 7 grams, about 4 gram saturated fats do not contain cholesterol, contain about 110 milligrams of sodium, about 115 gram potassium, about 22 gram total carbohydrates are less than 1 gram dietary fibre, about 13 gram sugar, and about 15 gram gross proteins (soybean protein and milk protein).With the kernel of said composition as following embodiment.
Embodiment 1.
With calcium fortified caramel coatings preparation and above-mentioned BALANCE
GOLD
TMRod has the nutrition bar of similar composition.Caramel coatings (about 12g and the about 6mm of about 3-are thick) comprises about 0.15g tricalcium phosphate, and the nutrition bar that gained coats contains 75% the calcium of having an appointment.Caramel is according to standard caramel formulation, and this prescription contains corn syrup, sugar, water, fat, protein, flavouring and lecithin and comprises about 4% protein.In general, available protein up to 20% prepares caramel; Yet preferred caramel contains the protein of the 3-that has an appointment about 5%.Tricalcium phosphate under agitation is metered in the caramel that warms.Use as three layers of excellent production line of Sollich,, the caramel layer is put on nutrition bar on chill roll, to form the caramel sheet and this caramel is placed on above the kernel.If desired, available as the commercial enrober of Sollich, on the kernel that carries the caramel layer, coat the compound dressing.
The tricalcium phosphate of equivalent volumes in similar nutrition bar kernel is in order to preparation contrast nutrition bar.
Nutrition bar of the present invention (promptly have calcium and strengthen the caramel layer) is compared with the contrast nutrition bar (promptly have calcium and strengthen kernel) of above-mentioned preparation has similar organoleptic properties.Yet normal temperature contrast rod down demonstrates undesirable hardness after shelf time surpasses six months.Yet rod of the present invention does not demonstrate this hardness under the same terms after surpassing about 12 months shelf time.
Embodiment 2.
Strengthen chocolate dressing with the calcium that contains 1.6% tricalcium phosphate of having an appointment and prepare nutrition bar; The gained nutrition bar comprises the calcium of about 0.3-about 0.4%.A kind of chocolate composition that is purchased (containing sugar, modification palm-kernel oil, protein, cocoa power, lecithin and flavoring) is melted in the jacketed vessel with circulating hot water (about 75 ℃) heating.Tricalcium phosphate is added in the chocolate composition of fusion and is scattered under about 30 minutes condition wherein so that slurries to be provided mixing, wherein chocolate composition can coat the tricalcium phosphate particle fully.The gained mixture is cooled to or approaches room temperature, gained thickness chocolate mixtures is poured over planar surface and allows its curing.After about 48 hours, the calcic chocolate composition melts once more, is used to coat nutrition bar kernel (identical with embodiment 1) then.Obtain the result similar to embodiment 1.
Embodiment 3.
The caramel layer of strengthening with calcium, magnesium and vitamin/mineral premix (containing 23 kinds of vitamins and mineral matter) prepares nutrition bar.Strengthen caramel mixture and comprise 96.25% caramel, 0.61% tricalcium phosphate, 1.00% magnesia and 2.14% vitamin/mineral premix.Caramel is according to standard caramel formulation, and this prescription contains corn syrup, sugar, water, fat, protein, flavouring and lecithin.Under about 45 ℃ temperature, the vitamin/mineral premix of calcium, magnesium and 75% is added in the caramel in the steam jacket still.All the other vitamin/mineral premixes are included in the nutrition bar kernel.Use Sollich Compression RollerBar Line, will strengthen caramel mixture and put on the nutrition bar inner nuclear layer.Obtain the result similar with 2 to embodiment 1.
Claims (23)
1, a kind of reinforcement confectionary products, described product comprises:
(a) a certain amount of at least a micronutrient;
(b) kernel contains at least a micronutrient that is lower than about 50% amount; With
(c) at least one low moisture confectionery composition layer contains at least a micronutrient at least about 50% amount,
Wherein at least a micronutrient can not have adverse effect to the texture of confectionary products.
2, the confectionary products of claim 1, wherein the low moisture confectionery composition is selected from chocolate, caramel, the strange soft sweets of method, stearic fat and milk oil packing.
3, the confectionary products of claim 2, wherein the low moisture confectionery composition is selected from chocolate and caramel.
4, the confectionary products of claim 3, wherein confectionary products is a nutrition bar.
5, the confectionary products of claim 3, wherein at least a micronutrient comprises calcium, and wherein basically all calcium be contained at least in one deck.
6, the confectionary products of claim 1, wherein the low moisture confectionery composition is a caramel.
7, the confectionary products of claim 2, wherein the amount of at least a micronutrient equal confectionary products at least about 0.1%.
8, the confectionary products of claim 1, wherein one deck is a continuous or discrete dressing on (1) food product at least, continuous or discrete layer in (2) enriched food product, or within (3) food product or on a large amount of particles.
9, the confectionary products of claim 3, wherein one deck is a continuous or discrete dressing on (1) food product at least, continuous or discrete layer in (2) enriched food product, or within (3) food product or on a large amount of particles.
10, the confectionary products of claim 1, wherein confectionary products is prepared by following method, and described method comprises:
(a) mixture of ingredients is mixed to form kernel;
(b) preparation low moisture confectionery composition;
(c) in the low moisture confectionary mixt, mix at least a micronutrient to form one deck at least;
(d) with kernel and at least one deck combine to form confectionary products.
11, the confectionary products of claim 3, wherein confectionary products is prepared by following method, and described method comprises:
(a) mixture of prepared composition is to form kernel;
(b) preparation low moisture confectionery composition;
(c) in the low moisture confectionary mixt, mix at least a micronutrient to form one deck at least;
(d) with kernel and at least one deck combine to form confectionary products.
12, the confectionary products of claim 11, wherein one deck comprises at least a micronutrient of about 0.5-about 3% at least.
13, the confectionary products of claim 12, wherein confectionary products is a nutrition bar.
14, the confectionary products of claim 13, wherein at least a micronutrient comprises calcium.
15, the confectionary products of claim 14, wherein confectionary products provides the DV at least about 50% calcium separately.
16, a kind of enriched food product, described product comprises:
(a) a certain amount of at least a micronutrient;
(b) kernel; With
(c) at least one contains the layer of at least a micronutrient,
Wherein said one deck at least is selected from chocolate, caramel, the strange soft sweets of method, stearic fat and milk oil packing, and wherein the enriched food product is compared with the similar food product that at least a micronutrient is distributed in the kernel, and its sensory qualities has been strengthened in shelf time.
17, the enriched food product of claim 16, wherein the enriched food product is a nutrition bar, wherein at least a micronutrient comprises calcium, and wherein basically all calcium all be contained at least in one deck.
18, the enriched food product of claim 16, wherein one deck is a continuous or discrete dressing on (1) food product at least, continuous or discrete layer in (2) enriched food product, or within (3) food product or on a large amount of particles.
19, the enriched food product of claim 17, wherein one deck is a continuous or discrete dressing on (1) food product at least, continuous or discrete layer in (2) enriched food product, or within (3) food product or on a large amount of particles.
20, the enriched food product of claim 18, wherein confectionary products provides the DV at least about 50% calcium separately.
21, the enriched food product of claim 19, wherein confectionary products provides the DV at least about 50% calcium separately.
22, the enriched food product of claim 20, wherein one deck is selected from chocolate and caramel at least.
23, the enriched food product of claim 21, wherein one deck is selected from chocolate and caramel at least.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/840750 | 2004-05-06 | ||
| US10/840,750 US20050053695A1 (en) | 2003-09-04 | 2004-05-06 | Reducing bar hardness via repositioning of micronutrients within a matrix |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1720812A true CN1720812A (en) | 2006-01-18 |
Family
ID=35452080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100922081A Pending CN1720812A (en) | 2004-05-06 | 2005-04-30 | Reducing bar hardness via repositioning of micronutrients within a matrix |
Country Status (9)
| Country | Link |
|---|---|
| CN (1) | CN1720812A (en) |
| AR (1) | AR049046A1 (en) |
| AU (1) | AU2005201784A1 (en) |
| BR (1) | BRPI0501595A (en) |
| CA (1) | CA2505916A1 (en) |
| CO (1) | CO5640054A2 (en) |
| EC (1) | ECSP055776A (en) |
| MX (1) | MXPA05004867A (en) |
| ZA (1) | ZA200503382B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8486469B2 (en) * | 2005-10-17 | 2013-07-16 | Intercontinental Great Brands Llc | Low-calorie food bar |
-
2005
- 2005-04-26 ZA ZA200503382A patent/ZA200503382B/en unknown
- 2005-04-28 AU AU2005201784A patent/AU2005201784A1/en not_active Abandoned
- 2005-04-29 CA CA002505916A patent/CA2505916A1/en not_active Abandoned
- 2005-04-30 CN CNA2005100922081A patent/CN1720812A/en active Pending
- 2005-05-04 CO CO05042916A patent/CO5640054A2/en unknown
- 2005-05-04 EC EC2005005776A patent/ECSP055776A/en unknown
- 2005-05-04 BR BRPI0501595-2A patent/BRPI0501595A/en not_active Application Discontinuation
- 2005-05-05 AR ARP050101821A patent/AR049046A1/en unknown
- 2005-05-06 MX MXPA05004867A patent/MXPA05004867A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| ZA200503382B (en) | 2006-10-25 |
| MXPA05004867A (en) | 2005-11-10 |
| ECSP055776A (en) | 2005-09-20 |
| CO5640054A2 (en) | 2006-05-31 |
| CA2505916A1 (en) | 2005-11-06 |
| AR049046A1 (en) | 2006-06-21 |
| AU2005201784A1 (en) | 2005-11-24 |
| BRPI0501595A (en) | 2006-04-11 |
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