EP0298003B1 - Verpackung für Weichkäse mit Oberflächenschimmel - Google Patents

Verpackung für Weichkäse mit Oberflächenschimmel Download PDF

Info

Publication number
EP0298003B1
EP0298003B1 EP88440052A EP88440052A EP0298003B1 EP 0298003 B1 EP0298003 B1 EP 0298003B1 EP 88440052 A EP88440052 A EP 88440052A EP 88440052 A EP88440052 A EP 88440052A EP 0298003 B1 EP0298003 B1 EP 0298003B1
Authority
EP
European Patent Office
Prior art keywords
wax
cheese
paraffin
paper
layer
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.)
Expired - Lifetime
Application number
EP88440052A
Other languages
English (en)
French (fr)
Other versions
EP0298003A1 (de
Inventor
Jean-Paul Levy
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.)
Morin Raymond SA
Original Assignee
Morin Raymond SA
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9352662&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP0298003(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Morin Raymond SA filed Critical Morin Raymond SA
Priority to AT88440052T priority Critical patent/ATE58884T1/de
Publication of EP0298003A1 publication Critical patent/EP0298003A1/de
Application granted granted Critical
Publication of EP0298003B1 publication Critical patent/EP0298003B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/76—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese

Definitions

  • the present invention relates to a packaging, in particular for soft cheese, with a bloomy rind, whole, not portioned, composed of a bleached Kraft paper, calendered or not, corresponding to the AFNOR standard NFQ 01005, and of a weight per m 2 from 31 to 45g, used alone or in a complex, the cheese side of which is coated with a layer of paraffin or wax containing polymer particles.
  • soft cheeses such as brie, camembert, or coulommier, "Ste Maure” goat, etc. are living products which must be refined properly until consumption, the latter sometimes occurring for thirty days or more after packaging, depending on the product.
  • the cheese During this ripening, the cheese releases water vapor and carbon dioxide and absorbs oxygen.
  • the cheese packaging sheets must therefore be sufficiently permeable to these gases, as well as to water vapor, in order to ensure good development of the product over time.
  • the material used must not be a barrier to the passage of water vapor to the outside, otherwise it promotes proteolysis and accelerates the degradation process. Conversely, if the permeability to water vapor is too high, the product dries up and the ripening is incomplete. In each of the two cases, the cheese is no longer consumable.
  • PVE of the packaging measured according to ASTME 96 e standard (tropical conditions 37.8 ° C, 90% relative humidity (RH), values expressed in Ilg / m2 s determines the weight loss of the product.
  • weight loss is expressed as a percentage of weight lost between the day of packaging and the final date for sale under well-defined hygrometry and temperature storage conditions.
  • the desired weight losses under the conditions defined above vary from 1 to 10%.
  • a paper coated with a layer of paraffin or wax, alone or laminated is most often used for packaging the soft cheeses with a flowered rind.
  • paper polymer film, cellulosic film or aluminum, partially or completely.
  • the treated paper is generally coated with a layer of paraffin or wax, varying from 5 to 12 g / m 2 , this layer being generally provided with polymer particles introduced directly or by means of a wax, operation known as “doping”, in order to ensure the maintenance of the coating of paraffin or of wax, during the formation folds, at the time of packaging, and thus avoid an excessive increase in the permeability to water vapor.
  • the waxed papers thus treated also have drawbacks. In particular, they are not designed to change over time as a function of the constraints undergone by the products, during storage, essentially variations in humidity and temperature, responsible for the condensation of water vapor between the packaging. and the product.
  • the problem that the present invention proposes to solve is therefore to obtain a packaging having an optimal water vapor permeability value as a function of the product packaged, while improving the ability to absorb the water droplets formed. by the phenomenon of condensation, between the packaging and the soft cheese, with a full flower rind.
  • the present invention relates to a packaging composed of a bleached Kraft paper, calendered or not, corresponding to standard AFNOR NFQ 01005, and of a weight per m 2 of 31 to 45 g, used alone or against glued to a paper, a polymer film, a cellulosic film or an aluminum, partially or completely, the cheese side of which is coated with a layer of paraffin or of wax containing polymer particles, the paper not being previously treated to obtain wet strength (WET), so as to give the packaging a higher hydrophilicity in order to avoid any formation of condensed water on the surface of the cheese, the higher permeability to water vapor resulting being able to be regulated by increasing the proportion of paraffin or wax forming the layer on the cheese side and / or by increasing the amount by weight of polymer particles introduced into the layer of paraffin or wax on the side f romage, the latter also ensuring the bonding of paraffin or wax crystals over the entire surface of the coating, in order to give the
  • the packaging paper is not previously treated with Humidity Resistance (WET) so as to give the packaging superior hydrophilicity.
  • WET Humidity Resistance
  • the permeability to water vapor can be regulated, either by increasing the proportion of paraffin or wax forming the layer on the cheese side, or by increasing the amount by weight of polymer particles.
  • these polymer particles for example polyethylene wax, make it possible to ensure the bonding of the paraffin or wax crystals over the entire surface of the coating.
  • a package made of REH treated paper covered with a layer of paraffin or wax of between 6 and 8 g / m 2 , preferably 7 g / m2 and comprising + 5% of polymer wax has a PVE (measured according to the ASTME 96 e method) of the order of 578.7 ug / m 2 s ( ⁇ 10%).
  • Untreated paper, WER, provided with the same coating has a PVE of the order of 1041.66 ⁇ g / m ? s ⁇ 10%.
  • the proportion of the paraffin or wax layer is included between 8 and 10 g / m2, preferably 9 g / m 2 and the amount by weight of wax containing polymer particles is between 4% and 6%, preferably 5%, so as to obtain a permeability value to the water vapor for packaging between 520.83 ⁇ g / m 2 s and 636.57 ⁇ g / m 2 s.
  • the quantity by weight of the polymer particles introduced into the layer on the cheese side is unchanged compared with known packaging. It is the proportion of paraffin or wax which is increased, in a proportion of approximately 30%.
  • the paraffin or wax layer becomes thicker, just enough to allow the passage of water vapor fast enough to avoid the formation of water droplets on the surface of the cheese, without drying the cheese.
  • the REH untreated paper fibers now swell on contact with moisture, spread the paraffin or wax crystals and thus allow the water vapor to pass more quickly, so as to avoid condensation.
  • the optimum water vapor permeability value of 578.7 ⁇ g / m 2 s ⁇ 10% is preserved, precisely by increasing the proportion of paraffin or wax in the values indicated, preferably 9 g / m 2 and the product does not dry out.
  • the presence of polymer particles in the paraffin or wax layer has the effect of maintaining the network of cellulosic fibers and ensuring mechanical resistance to untreated paper Resistance to Moisture (WER), unlike packaging. known where the polymer particles only have the effect of ensuring the maintenance of the paraffin coating during the formation of folds, and where the sufficient mechanical resistance of the paper is obtained precisely by its Wet State Resistance treatment ( WER).
  • the proportion of the paraffin or wax layer is between 6 and 8 g / m 2 , preferably 7 g / m2 and the quantity by weight of wax containing polymer particles is between 9 and 11%, preferably 10%, so as to obtain a vapor permeability value of water for packaging between 520.83 Ilg / m2 s and 636.57 ⁇ g / m 2 s.
  • the quantity by weight of the polymer particles introduced into the layer on the cheese side which is increased, in a proportion of approximately 50%, the total weight of the coating of paraffin or of wax remaining , meanwhile, unchanged.
  • the polymer particles not only maintain the network of cellulosic fibers and provide mechanical resistance to untreated paper with resistance to wet state (WET), but also preserve the value of vapor permeability d water at the optimal value of 578.7 w g / m 2 s ⁇ 10%, precisely by optimal value increase in their quantity by weight in the values indicated, preferably 10%.
  • a desired water vapor permeability value as a function of the objective to be achieved for the product, that is to say the weight loss, by increasing and the proportion paraffin or wax, and the amount by weight of polymer particles, but at different values, the increase of one or both parameters compensating for the superior hydrophilicity of a bleached Kraft paper, calendered or not, corresponding to the AFNOR standard NFQ 01005, and of a weight per m 2 of 31 to 45 g, used alone, or laminated to a paper, a polymer film, a cellulosic film or an aluminum, partially or totally, not treated with the resistance to the wet state (REH) compared to a paper treated with the resistance to the wet state (REH) and thus avoiding to obtain a packaging which, of course, would prevent the formation of water droplets by condensation, but which would cause the product to dry out too quickly.
  • a desired water vapor permeability value as a function of the objective to be achieved for the product, that is to say the weight loss
  • the packaging according to the invention therefore provides decisive advantages for the preservation of the products, since the absorption of water is clearly greater, thus eliminating the main drawback known hitherto, namely a significant accumulation of water on the surface of the product, that is to say the phenomenon of condensation.
  • the waxed paper thus used, alone or in complex, creates a regulation of the transfers of water vapor between the product and the ambient medium according to the conditions of conservation, by allowing rapid exchanges, but regulated, which do not involve the drying of the product.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Dairy Products (AREA)
  • Paper (AREA)
  • Laminated Bodies (AREA)
  • Wrappers (AREA)

Claims (2)

1. Verpackung, insbesondere für Weichkäse mit einer Schimmelkruste, bestehend aus gebleichtem Kraftpapier, satiniert oder nicht, entsprechend der Norm AFNOR NFQ 01005 und mit einem Gewicht zwischen 31 und 45 g pro m2, ausschließlich verwendet oder vollständig oder teilweise zusammen mit einem Papier, einer Kunststoffolie, einem Cellulosefilm oder einer Aluminiumfolie, wobei die dem Käse zugewandte Seite mit einer Schicht aus Paraffin oder Wachs überzogen ist, die polymere Bestandteile enthält, wobei das Papier nicht vorbehandelt wurde, um feuchtigkeitsabweisend zu sein, um der Verpackung eine höhere Hydrophilie zu verleihen, um jegliche Bildung von Wassertröpfchen durch Kondensation an der Oberfläche des Käses zu vermeiden, wobei die resultierende höhere Wasserdampfdurchlässigkeit durch Erhöhung des Paraffin- oder des Wachsanteils der dem Käse zugewandten Schicht gesteuert werden kann, und/oder durch Erhöhung des Gewichtsanteils der polymeren Bestandteile, die in diesen Paraffin- oder Wachsüberzug eingelagert wurden, wobei letztere auch die Bindung der Paraffin- oder Wachskristalle auf der gesamten Oberfläche der Schicht sicherstellen, um der Verpackung eine ausreichende mechanische Stabilität zu verleihen, insbesondere in feuchtem Zustand, dadurch gekennzeichnet, daß bei einem Papier mit einem Gewicht zwischen 31 und 45 g/m2, vorzugsweise 41 g/m2, der Anteil der Paraffin-oder Wachsschicht zwischen 8 und 10 g/m2, vorzugsweise bei 9 g/m2, liegt, und daß die gewichtsbezogene Menge an Wachs, das polymere Bestandteile enthält, zwischen 4% und 6%, vorzugsweise bei 5%, liegt, um eine Wasserdampfdurchlässigkeit für die Verpackung zwischen 520,830 lig/m2 s und 636,570 gg/m2 s zu erreichen.
2. Verpackung, insbesondere für Weichkäse mit einer Schimmelkruste, bestehend aus gebleichtem Kraftpapier, satiniert oder nicht, entsprechend der Norm AFNOR NFQ 01005 und mit einem Gewicht zwischen 31 und 45 g pro m2, ausschließlich verwendet oder vollständig oder teilweise zusammen mit einem Papier, einer Kunststoffolie, einem Cellulosefilm oder einer Aluminiumfolie, wobei die dem Käse zugewandte Seite mit einer Schicht aus Paraffin oder Wachs überzogen ist, die polymere Bestandteile enthält, wobei das Papier nicht vorbehandelt wurde, um feuchtigkeitsabweisend zu sein, um der Verpackung eine höhere Hydrophilie zu verleihen, um jegliche Bildung von Wassertröpfchen durch Kondensation an der Oberfläche des Käses zu vermeiden, wobei die resultierende höhere Wasserdampfdurchlässigkeit durch Erhöhung des Paraffin- oder des Wachsanteils der dem Käse zugewandten Schicht gesteuert werden kann, und/oder durch Erhöhung des Gewichtsanteils der polymeren Bestandteile, die in diesen Paraffin- oder Wachsüberzug eingelagert wurden, wobei letztere auch die Bindung der Paraffin- oder Wachskristalle auf der gesamten Oberfläche der Schicht sicherstellen, um der Verpackung eine ausreichende mechanische Stabilität zu verleihen, insbesondere in feuchtem Zustand, dadurch gekennzeichnet, daß bei einem Papier mit einem Gewicht zwischen 31 und 45 g/m2, vorzugsweise 41 g/m2, der Anteil der Paraffin-oder Wachsschicht zwischen 6 und 8 g/m2, vorzugsweise bei 7 g/m2, liegt, und daß die gewichtsbezogene Menge an Wachs, das polymere Bestandteile enthält, zwischen 9% und 11%, vorzugsweise bei 10%, liegt, um eine Wasserdampfdurchlässigkeit für die Verpackung zwischen 520,830 ug/m2 s und 636,570 µg/m2 s zu erreichen.
EP88440052A 1987-06-26 1988-06-24 Verpackung für Weichkäse mit Oberflächenschimmel Expired - Lifetime EP0298003B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT88440052T ATE58884T1 (de) 1987-06-26 1988-06-24 Verpackung fuer weichkaese mit oberflaechenschimmel.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8709185 1987-06-26
FR8709185A FR2617143B1 (fr) 1987-06-26 1987-06-26 Emballage, en particulier pour fromage a pate molle, a croute fleurie, entier

Publications (2)

Publication Number Publication Date
EP0298003A1 EP0298003A1 (de) 1989-01-04
EP0298003B1 true EP0298003B1 (de) 1990-12-05

Family

ID=9352662

Family Applications (1)

Application Number Title Priority Date Filing Date
EP88440052A Expired - Lifetime EP0298003B1 (de) 1987-06-26 1988-06-24 Verpackung für Weichkäse mit Oberflächenschimmel

Country Status (6)

Country Link
EP (1) EP0298003B1 (de)
AT (1) ATE58884T1 (de)
DE (1) DE3861219D1 (de)
ES (1) ES2019999B3 (de)
FR (1) FR2617143B1 (de)
GR (1) GR3001556T3 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2716441B1 (fr) * 1994-02-23 1996-09-13 Lawson Mardon Trentesaux Sa Structure multicouche, destinée à constituer un emballage, notamment pour fromages à pâte molle .
BE1011271A3 (fr) * 1997-07-10 1999-07-06 Ucb Sa Pellicule cellulosique destinee a l'emballage de produits a taux d'humidite eleve.
BE1026680B1 (nl) 2018-10-04 2020-05-07 Ace Packaging Nv Broodzak en werkwijze voor het vervaardigen ervan

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0211786A1 (de) * 1985-08-01 1987-02-25 Raymond Morin, S.A. Verfahren zur Herstellung eines Verpackungsmaterials für Weichkäse.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4237171A (en) * 1979-02-21 1980-12-02 Fred C. Laage Insulated and moisture absorbent food container and method of manufacture
FR2500019B1 (fr) * 1981-02-17 1985-10-11 Venthenat Jean Feuille d'emballage composite pour produits alimentaires, notamment fromages a pate molle et procede de realisation de cette feuille

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0211786A1 (de) * 1985-08-01 1987-02-25 Raymond Morin, S.A. Verfahren zur Herstellung eines Verpackungsmaterials für Weichkäse.

Also Published As

Publication number Publication date
ATE58884T1 (de) 1990-12-15
GR3001556T3 (en) 1992-11-23
ES2019999B3 (es) 1991-07-16
FR2617143B1 (fr) 1989-10-27
DE3861219D1 (de) 1991-01-17
EP0298003A1 (de) 1989-01-04
FR2617143A1 (fr) 1988-12-30

Similar Documents

Publication Publication Date Title
EP0229550A1 (de) Packungsmaterial für feuchtempfindliche Produkte und daraus bestehende Verpackungen.
CH662249A5 (fr) Articles a fumer.
EP3953269B1 (de) Versiegelte verpackung mit pergamentpapier und einer beschichtung auf polysaccharidbasis
JP7305670B2 (ja) 改良された濾紙
EP0298003B1 (de) Verpackung für Weichkäse mit Oberflächenschimmel
CA1127917A (fr) Pellicule cellulosique enduite comportant des rugosites de surface et destinee a l'emballage de fromages a pate molle
EP0178218B1 (de) Mehrschichtiger Komplex zum Einpacken von frischen Nahrungsmitteln
US2444443A (en) Composite flexible moistureproof wrapping tape or sheet
JP2020518736A (ja) 湿分制御材料
EP2019051B1 (de) Neue Verpackung für flüssige Produkte
EP0120726A1 (de) Büchsenkörper mit Verbundstruktur und diese enthaltende Verbundbüchse
US2110410A (en) Preservation of fresh flesh products
BE1011271A3 (fr) Pellicule cellulosique destinee a l'emballage de produits a taux d'humidite eleve.
FR2585624A1 (fr) Procede de fabrication d'un emballage, en particulier pour fromage a pate molle, et emballage ainsi obtenu
US2999758A (en) Ice cream package
EP2186417A2 (de) Beschichteter Käse
FR2698041A1 (fr) Matériau d'emballage et emballage en faisant application.
EP0148079A1 (de) Herstellungs- und Verpackungsverfahren, sowie Verpackung zum Verlängern der Aufbewahrungszeit von Weichkäsen
FR2670752A1 (fr) Materiau d'emballage composite destine aux produits alimentaires a taux d'humidite eleve, notamment aux fromages a pate molle.
EP1277445B1 (de) Verpackung in Beutelform oder als Schalenverpackung mit Abdeckfolie für Käsescheiben
US2256916A (en) Method of laminating paper
US2067501A (en) Parchment paper and method of making same
FR2624833A1 (fr) Emballage notamment sous vide, pour des produits degageant de l'humidite
FR2716441A1 (fr) Structure multicouche, destinée à constituer un emballage, notamment pour fromages à pâte molle .
CN119119592A (zh) 一种含百里香精油乳液的淀粉可食用膜的制备方法

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE ES GB GR IT LI LU NL SE

17P Request for examination filed

Effective date: 19890117

17Q First examination report despatched

Effective date: 19891003

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH DE ES GB GR IT LI LU NL SE

REF Corresponds to:

Ref document number: 58884

Country of ref document: AT

Date of ref document: 19901215

Kind code of ref document: T

REF Corresponds to:

Ref document number: 3861219

Country of ref document: DE

Date of ref document: 19910117

ITF It: translation for a ep patent filed
GBT Gb: translation of ep patent filed (gb section 77(6)(a)/1977)
PLBI Opposition filed

Free format text: ORIGINAL CODE: 0009260

26 Opposition filed

Opponent name: HAENSEL PAPIERWERK GMBH & CO. KG,

Effective date: 19910824

NLR1 Nl: opposition has been filed with the epo

Opponent name: HAENSEL PAPIERWERKE GMBH & CO. KG

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GR

Payment date: 19920604

Year of fee payment: 5

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 19920612

Year of fee payment: 5

Ref country code: DE

Payment date: 19920612

Year of fee payment: 5

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: AT

Payment date: 19920615

Year of fee payment: 5

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SE

Payment date: 19920617

Year of fee payment: 5

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 19920618

Year of fee payment: 5

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: LU

Payment date: 19920625

Year of fee payment: 5

ITTA It: last paid annual fee
PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 19920630

Year of fee payment: 5

Ref country code: ES

Payment date: 19920630

Year of fee payment: 5

REG Reference to a national code

Ref country code: GR

Ref legal event code: FG4A

Free format text: 3001556

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: CH

Payment date: 19920928

Year of fee payment: 5

EPTA Lu: last paid annual fee
PLBM Termination of opposition procedure: date of legal effect published

Free format text: ORIGINAL CODE: 0009276

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: OPPOSITION PROCEDURE CLOSED

27C Opposition proceedings terminated

Effective date: 19921226

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 19930624

Ref country code: GB

Effective date: 19930624

Ref country code: AT

Effective date: 19930624

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Effective date: 19930625

Ref country code: ES

Free format text: LAPSE BECAUSE OF THE APPLICANT RENOUNCES

Effective date: 19930625

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LI

Effective date: 19930630

Ref country code: CH

Effective date: 19930630

Ref country code: BE

Effective date: 19930630

BERE Be: lapsed

Owner name: S.A. RAYMOND MORIN

Effective date: 19930630

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GR

Free format text: THE PATENT HAS BEEN ANNULLED BY A DECISION OF A NATIONAL AUTHORITY

Effective date: 19931231

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Effective date: 19940101

NLV4 Nl: lapsed or anulled due to non-payment of the annual fee
GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 19930624

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Effective date: 19940301

REG Reference to a national code

Ref country code: GR

Ref legal event code: MM2A

Free format text: 3001556

EUG Se: european patent has lapsed

Ref document number: 88440052.4

Effective date: 19940110

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 19991007

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED.

Effective date: 20050624