EP0813371A1 - Perfectionnements concernant des boissons - Google Patents

Perfectionnements concernant des boissons

Info

Publication number
EP0813371A1
EP0813371A1 EP96904200A EP96904200A EP0813371A1 EP 0813371 A1 EP0813371 A1 EP 0813371A1 EP 96904200 A EP96904200 A EP 96904200A EP 96904200 A EP96904200 A EP 96904200A EP 0813371 A1 EP0813371 A1 EP 0813371A1
Authority
EP
European Patent Office
Prior art keywords
drink
starch
gelatinised starch
concentration
suspended
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.)
Withdrawn
Application number
EP96904200A
Other languages
German (de)
English (en)
Inventor
Peter Tempele John Mills
David Hawes
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.)
Robinsons Soft Drinks Ltd
Original Assignee
Robinsons Soft Drinks 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 Robinsons Soft Drinks Ltd filed Critical Robinsons Soft Drinks Ltd
Priority claimed from US08/717,731 external-priority patent/US5855948A/en
Publication of EP0813371A1 publication Critical patent/EP0813371A1/fr
Withdrawn legal-status Critical Current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

Definitions

  • This invention relates to drink compositions and, especially, but not exclusively, to soft drink compositions. It is particularly (although again not exclusively) applicable to undiluted drinks or concentrated drink compositions.
  • the drinks may have an intense sweetener (such drinks typically do not contain any added sugar), or the drink may not have an intense sweetener.
  • no or low - added sugar as used herein is meant a drink composition which does not contain added sugar, or which contains only a low amount (relative to the amount necessary to obtain the desired sweetness if there were no other sweetener but sugar in the drink) .
  • sugar used herein refers to sucrose, fructose, glucose and any other soluble carbohydrate sweetening material. Sugar may, however, be naturally and inherently present in other components of the drink composition.
  • the present invention came from work associated with soft drinks, such as drinks which contain fruit juice or fruit based drinks of poor colloidal stability such as passion fruit or pineapple juice.
  • soft drinks such as drinks which contain fruit juice or fruit based drinks of poor colloidal stability such as passion fruit or pineapple juice.
  • the invention will be put into context using guava fruit juice - containing drinks as an example, but it will be appreciated that the invention is not restricted to such drinks.
  • the invention helps to take account of the stability of sedimenting material as well as those products which exhibit colloidal loss.
  • Drinks which contain fruit sedimentary material for example fruit, ground up fruit peel, pectates, hespariden, for example guava fruit sedimentary material
  • juice for example orange juice and lemonade i.e. products of low viscosity
  • the pulp and other sedimentary agents can settle out even more noticeably.
  • a drink comprising a liquid component and a suspended or dispersed component (hereafter referred to as the suspended component) that is susceptible to coming out of suspension or dispersion, in which the drink further comprises gelatinised starch; the gelatinised starch being present in such concentration that it reduces or substantially eliminates the tendency for the suspended component to come out of suspension or dispersion.
  • the suspended component a suspended or dispersed component
  • the drink further comprises gelatinised starch; the gelatinised starch being present in such concentration that it reduces or substantially eliminates the tendency for the suspended component to come out of suspension or dispersion.
  • gelatinised starch surprisingly, can be used to prevent sedimentation of sedimentary material in a drink.
  • gelatinised starch is present in a concentration of at least 0.2%w/v at ready to drink strength.
  • gelatinised starch is present in a concentration of not more than 2.5%w/v at ready to drink strength.
  • the gelatinised starch is present at a concentration of between a 0.2% and 2.5% more preferably the gelatinised starch is present at a concentration of between 0.8% and 1.4%. Most preferably the gelatinised starch is present at a concentration of l%w/v.
  • the suspended component (or at least 80% of the suspended component) stays suspended for at least 4 months. More preferably the suspended component (or at least 80% of it) stays suspended for at least 6 months. Most preferably the suspended component stays suspended for at least 12 months.
  • the suspended component is fruit based sedimentary or cloudy matter.
  • the origin may be any one or more of orange, blackcurrant, peach, raspberry, strawberry, apple, pear, grapefruit, passion fruit, pineapple, guava, or mango.
  • the drink comprises water.
  • the drink may comprise carbonated water.
  • the drink may be ready to drink.
  • the drink may have an alcohol content.
  • the drink may have a non-sugar sweetener, or a bulk sweetener.
  • the drink may have more than one component susceptible to coming out of suspension.
  • gelatinised starch comes from barley, wheat, rye, corn or other cereal from which starch can be extracted.
  • non-sweet functional properties of sugar are often desired by the consumer and are generally dependent on the level of sugar in the foodstuff.
  • gelatinised starch increases the stability of agents in a drink that might otherwise sediment was made whilst investigating properties of gelatinised starch as a "bulking" agent to provide drinks with a better mouth feel.
  • a separate patent application has been filed directed towards that technical effect.
  • gelatinised starch can have both the technical effect of increasing the "mouth feel" of a drink, and also improve the stability of suspended/dispersed components within the drink. Neither effect is expected, and the presence of both is most surprising.
  • the ratio of gelatinised starch to intense sweetener e.g. aspartame is in the range of from 12:5 to 200: 1.
  • the ratio of gelatinised starch to intense sweetener is in the range from 7:2 to 20: 1 , more preferably in the range from 4: 1 to 65:4. More preferably still the ratio of gelatinised starch to intense sweetener is approximately 7:1.
  • concentration of both gelatinised starch and intense sweetener are usually measured in the same units (weight per unit volume of the drink composition).
  • the sweetening effect of a unit of weight of an intense sweetener differs. This is traditionally taken into account by giving each intense sweetener an equivalent sweetness value relative to sugar.
  • the ranges of relative amounts of gelatinised starch to incense sweetener are for aspartame, and if a different intense sweetener is used we prefer to modify the ranges by multiplying by the ratio of the sugar equivalent sweetness ratio of the other intense sweetener to that of aspartame to take that into account. This does not matter so much for the wider ranges, but may affect things more for the narrower ranges.
  • the drink composition may be ready to drink (ie does not need diluting) .
  • a further aspect of the present invention is to provide a drink concentrate composition comprising one or more of:-
  • the balance may substantially comprise water.
  • an intense sweetener other than aspartame we may prefer to adjust the proportion of intense sweetener by a multiplier dependent upon the ratio of the equivalent sweetness of aspartame to that of the other intense sweetener.
  • the drink when it is concentrate it has a composition comprising from 0.7 to 1.6% w/v, more preferably from 0.8% to 1.3% w/v, of a gelatinised starch. It preferably has from 0.08 to 0.18% w/v of an intense sweetener. More preferably still the concentrate composition comprises approximately 0.9% w/v of a gelatinised starch and approximately 0.13% w/v of an intense sweetener.
  • the drink compositions comprises 5 to 40% v/v of a juice (eg fruit juice).
  • a juice eg fruit juice
  • the drink composition comprises 0 to 1% v/v of a flavouring.
  • the drink is a soft drink.
  • the drink may be a no or low, added sugar drink.
  • the starch is in a gelatinised form.
  • a gelatinised starch in the compositions according to the present invention may be derived from plants, roots, tubes, seeds or fruits.
  • gelatinised starch is derived from barley, maize, wheat, tapioca or waxy maize (- it is preferably derived from a cereal).
  • starch used could also be modified starch.
  • Modified starch refers to native starch (for example maize, wheat, barley, tapioca, waxy maize, or a mixture of two or more thereof) which has been modified to change the gelatinisation characteristics.
  • the modification process may involve cross linking of the glucose chains or the substitution of side groups on the glucose chains.
  • the above processes are performed using reagents such as sodium trimetaphosphate to cross link and propylenoxide to substitute the glucose side groups.
  • the starch may be pre-gelatinised and dried before being added to the product.
  • the starch used, modified or native will be in a gelatinised form in the final product.
  • the intense sweetener may be in any of the commercially available intense sweeteners - such as sodium saccharin, acesulfame K, or aspartame cyclamate, or a mixture of two or more thereof.
  • the concentration compositions according to the present invention comprise from 0 to 25% v/v of fruit based ingredients.
  • the fruit based ingredients may be obtained by the extraction and concentration by evaporation of the juices extracted from fresh fruit, such as orange, blackcurrant, peach, raspberry, strawberry, apple, pear, grapefruit, passion fruit, pineapple, guava, or mango, including a mixture of two or more thereof.
  • the juice may be sourced from concentrated juice or single strength juice. Single strength juice may contain inherently up to 10% w/v of natural sugar.
  • the juice incorporated into the concentrate composition according to the present invention provides from 0.5 to 4% w/v of natural sugar in a concentrate composition.
  • compositions according to the present invention may be flavoured by one or more commercially available flavourings, such as those available from such flavour houses as Givaudan-Roure, Firmenich, IFF, Quest or Haarmann & Reimer.
  • the drink compositions of the present invention may further comprise one or more of any of the following components :-
  • the acidulent may be a fruit acid, such as malic acid, citric acid or lactic acid, or a mixture thereof.
  • the buffing agent may be sodium citrate, potassium citrate, calcium citrate, sodium malate, potassium malate, calcium malate, or a mixture thereof, but is preferably sodium citrate.
  • the preservative may be potassium sorbate, sodium metabisulphite or sodium benzoate, or a mixture of two or more thereof.
  • the colorant may be carotene, anthocyanin or any other nature or artificial colouring, or a mixture thereof. Examples are grapeskin extract, beta-carotene, carmine cochineal, tartrazine, sunset yellow FCF and brilliant blue FCF.
  • the fruit communite may be concentrated orange, blackcurrant, peach, raspberry, strawberry, apple, pear, grapefruit, passion fruit, pineapple, guava, or mango fruit communite, or a mixture of two or more thereof.
  • the present invention provides a drink comprising carbonated water.
  • the drink may have an emulsion component.
  • the drink may have a dairy product component which may be milk, cream, yoghurt or an extract from any of these.
  • the drink composition comprises a potable alcohol content, this alcohol content may about 1%, 2%, 3%, 4%, 5% or 6% abv or above.
  • the compositions organolepeic and physical characteristics may closely match those for sugar sweetened drink compositions. That is, the drink compositions according to the present invention (when an intense sweetener is used) may possess a sweetness profile and a body, viscosity, texture and mouthfeel normally associated with sugar sweetened drink compositions.
  • the drink compositions according to some embodiments of the present invention do not suffer from the unpleasant aftertaste and the unattractive "watery" appearance which some intensity sweetened drink compositions possess.
  • the starch used in the drink compositions is pure, that is does not contain, significant quantities of for example, proteins and insoluble fibres (by significant quantities we mean for example not more than, say 0.5%). These impurities could lead to unstable products with sediment eg protein- anthocyanin sediment. Impure sources of starch such as potato pulp could thus cause problems in some cases.
  • Some fruit based drinks have an oily, or oil-like component which can form a ring around the top of the container. This can be unsightly and off-putting to some consumers. We have found that the use of gelatinised starch can also prevent (or reduce) the formation of the "neck- ring".
  • the method further comprises adding starch to the drink and then gelatinising it.
  • the method comprises starch which may be gelatinised and then added to the drink.
  • the method comprises adding starch to the drink before or after gelatinising the starch, and the starch may be added before or after the agent is added to the drink.
  • the method further comprises adding an intense sweetener.
  • the method comprises gelatinised starch present at a concentration of between 0.8% w/v and 1.4% w/v. More preferably the gelatinised starch is present at about a concentration of 1% w/v at ready to drink levels.
  • Another way of defining one of the aspects of the invention is as a method of improving the visual appearance of a drink comprising using gelatinised starch in the composition in order to delay the sedimentation of sedimentary material and/or intensify the colour of the drink.
  • gelatinised starch in the preparation of a drink to increase the stability of an agent in the drink to render the agent less likely to come out of suspension/dispersion in comparison with the same drink but without the gelatinised starch.
  • Figure 1 shows a pair of drinks after they have stood still for about 3 months, the left hand drink being in accordance with the composition of Example 3 given later, and the right hand drink being of the same composition, but without gelatinised starch
  • Figure 2 shows a left hand, middle, and right hand pair of drinks, the left hand drink of each pair being in accordance with Example 1 , Example 2, and Example 3 respectively, and the right hand drink of each pair being of the same composition as the left hand drink of the pair, but without the gelatinised starch.
  • Example 1 Passionfruit juice containing soft drink composition
  • a sweetened ready to drink soft drink composition comprising of the following components:
  • component (g) approx. 60% was added to a low shear mixer and stirred continuously;
  • the above blended product composition was then introduced into a high temperature short time plate heat exchanger system, which served to pasteurise the concentrate composition and also to gelatinise the starch component (a) .
  • the heat exchanger system enabled the rapid heating of the drink composition in a holding tube to a selected temperature for a specific period of time.
  • the drink was held at a temperature of approximately 93 degrees C for at least 15 seconds.
  • gelatinisation of a component (a) had occurred the drink was held at a temperature in the range of 103 to 115 degrees C, for a time in the range of 20-30 seconds.
  • Products were then put onto long term storage to assess cloud stability with time and the ability to retain sediment in suspension without an excessive amount of solids settling. Products were assessed against equivalent products without the addition of barley starch or other form of stabiliser.
  • Results show that for those products with barley starch, a strong cloud remains for a period in excess of 6 months while standing undisturbed. For those products without starch, cloud loss was rapid, some within a period of hours, and the cloud had settled out within a day or so.
  • Example 2 Mango juice containing soft drink composition
  • a sweetened ready to drink soft drink composition comprising of the following components:
  • mango fruit juice concentrate (68 Brix) 5.4%v/v
  • example 2 was treated in the same way as that of example 1 , with the same sort of results: a strong cloud was still present after a 6 month period, whereas in the equivalent product with no gelatinised starch or other stabiliser the cloud settled out with a few weeks.
  • Example 3 Guava juice containing soft drink composition
  • a sweetened ready to drink composition comprising of the following components:
  • Example 3 was treated in the same way as that of example 1 , with similar results: the cloud of suspended components was still visible after 6 months, with little evidence of any deposition after 2 months, whereas the equivalent composition, but without the gelatinised starch (or other stabiliser) settled solids were noticeable within hours.
  • the suspended or dispensed component in the examples comprises components of the passionfruit juice concentrate, or mango fruit juice concentrate and/or mango puree, or guava fruit juice concentrate, as appropriate to the example.
  • Figure 1 shows on the left a soft fruit drink in accordance with Example 3. On the right is the same drink composition, but with no gelatinised starch.
  • Figure 1 shows what the two drink compositions look like after standing still for about 3 months. They look very much the same after standing for 6 months.
  • the sedimentary material is the drink without gelatinised starch has settled out at the bottom to form a dark layer, and leaving a much paler, and a cleaner, "supernatant" above it. In the drink with gelatinised starch there is a uniform cloud, of uniform colour. In the case of guava the sedimentary material can settle out in a matter of days. Other sedimentary materials may take longer to settle out.
  • Figure 2 shows, working from the left, a pair of passion fruit juice drink compositions, with and without gelatinised starch (the drink on the left of each pair has the gelatinised starch) at a level of about 1% w/v (1.0% w/v for the passionfruit, and 1.4% for the mango and guava drinks).
  • the drink on the left of each pair has the gelatinised starch
  • the drink on the left of each pair has the gelatinised starch
  • the drink on the left of each pair has the gelatinised starch at a level of about 1% w/v (1.0% w/v for the passionfruit, and 1.4% for the mango and guava drinks.
  • the second pair of drinks is a mango fruit juice concentrate, and puree, pair, with the left hand drink of the pair being in accordance with Example 2, and with the right hand drink of the pair being the same, but with no gelatinised starch.
  • the third (right hand) pair of drinks is the guava fruit juice drinks of Example 1 , and Figure 1.
  • the passion fruit based sedimentary material also has a very marked tendency to come of out suspension and the effect of using gelatinised starch is readily noticeable in that pair (the left hand pair) .
  • the mango fruit based sedimentary material comes out of suspension less readily than the other two, but the effect of using gelatinised starch can still be seen (the mango drink without it has a colour gradation from top to bottom, getting darker towards the bottom) .
  • gelatinised starch can improve the visual appearance of a drink, especially a coloured drink composition. It can make them brighter in colour, and can make them more opaque.
  • the invention comprises the use of gelatinised starch in a drink composition to improve its visual appearance, preferably to brighten and/or deepen its colour.
  • the gelatinised starch gives, in some embodiments, a uniform "cloud" to the drink, and may make it more opaque. This may help to give a flat, bright, colour.
  • These co-ordinates can be used to plot the relative colours and their intensities, which results in a degree of measurement of opactity.
  • the invention comprises the use of gelatinised starch to improve the taste of a drink.
  • the gelatinised starch improved the visual appearance of a drink not only by keeping cellular and other sedimentary material (eg pectates, ground peel) in suspension (instead of letting it settle out) but also contributed to a uniform appearance of the drink composition by providing cloud. This helps to make the drink more opaque, and can give a "flatter", more intense colour (where the drink is coloured) .
  • the gelatinised starch provides a drink having a natural turbid and opaque cloud. This enables the drink composition to exhibit an homogenous cloudy appearance throughout the whole product. It is extremely surprising to us that gelatinised starch improved the mouthfeel of the examples of the drink we prepared, improved its colour, improved the stability of suspended particles in the drink, and even appears to improve the taste of the drink.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Cette invention concerne des compositions de boissons qui contiennent une matière susceptible de former un dépôt (par exemple de la pulpe de fruit) ou des compositions qui contiennent un produit à base de fruit doté d'une faible stabilité colloïdale (par exemple l'ananas ou le fruit de la passion). Si l'on n'utilise pas d'agent stabilisateur, la pulpe de fruit et d'autres particules solides insolubles provenant de fruits peuvent se déposer au fond de la composition de boissons, constituant ainsi un dépôt en couches de plusieurs couleurs qui donne au produit un aspect disgracieux et indésirable. On a disposé, jusqu'à présent, de divers agents stabilisateurs naturels ou artificiels pour réduire ce phénomène (par exemple la carboxyméthylcellulose ou la pectine). La présente invention, par contre, consiste à utiliser de l'amidon modifié en concentration suffisante pour réduire considérablement ou même supprimer la tendance de la matière insoluble à former un dépôt, ce qui permet en outre d'obtenir un nuage stable, naturel, turbide et opaque. On obtient ainsi une composition de boissons qui peut présenter un aspect trouble homogène à travers la totalité du produit.
EP96904200A 1995-03-02 1996-03-01 Perfectionnements concernant des boissons Withdrawn EP0813371A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB9504155 1995-03-02
GBGB9504155.4A GB9504155D0 (en) 1995-03-02 1995-03-02 Improvements in or relating to beverages
PCT/GB1996/000460 WO1996026650A1 (fr) 1995-03-02 1996-03-01 Perfectionnements concernant des boissons
US08/717,731 US5855948A (en) 1995-03-02 1996-09-24 Drink compositions utilizing gelatinised starch and method of making

Publications (1)

Publication Number Publication Date
EP0813371A1 true EP0813371A1 (fr) 1997-12-29

Family

ID=26306606

Family Applications (2)

Application Number Title Priority Date Filing Date
EP96904200A Withdrawn EP0813371A1 (fr) 1995-03-02 1996-03-01 Perfectionnements concernant des boissons
EP96904199A Expired - Lifetime EP0814674B1 (fr) 1995-03-02 1996-03-01 Ameliorations concernant des boissons

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP96904199A Expired - Lifetime EP0814674B1 (fr) 1995-03-02 1996-03-01 Ameliorations concernant des boissons

Country Status (9)

Country Link
EP (2) EP0813371A1 (fr)
CN (2) CN1177280A (fr)
CY (1) CY2040A (fr)
CZ (2) CZ275797A3 (fr)
GB (4) GB9504155D0 (fr)
HU (2) HUP9800035A3 (fr)
PL (2) PL322068A1 (fr)
WO (2) WO1996026650A1 (fr)
ZA (2) ZA961710B (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
AU2010253546A1 (en) * 2009-05-29 2011-12-22 Gibb Holdings (Nelson) Limited A supplement comprising blackcurrants or boysenberries
NZ598818A (en) * 2009-09-11 2014-05-30 Kraft Foods Group Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids
CN102366132A (zh) * 2010-12-22 2012-03-07 东莞市百味佳食品有限公司 一种浓缩橙汁及其制作方法
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings
ES2811756T3 (es) 2012-08-20 2021-03-15 Purac Biochem Nv Producto de bebida que contiene antocianinas y método para la preparación del mismo

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FR1519441A (fr) * 1966-04-21 1968-03-29 Nat Starch Chem Corp Préparation de produits alimentaires amylacés
GB1170868A (en) * 1967-05-24 1969-11-19 Gen Mills Inc Drink mixes based on puffed sugar
CA999476A (en) * 1972-12-08 1976-11-09 James D. Eskritt Simulated beverage pulp, beverage mix, beverage prepared therefrom and process
FR2331293A1 (fr) * 1975-11-17 1977-06-10 Roquette Freres Nouvelles applications de la pulpe de pomme de terre et produits nouveaux correspondants
US4081567A (en) * 1976-11-11 1978-03-28 International Flavors & Fragrances Inc. Dry beverage mix composition
US4690827A (en) * 1985-07-31 1987-09-01 The Procter & Gamble Company Fruit juice containing diet beverage
US4927654A (en) * 1987-07-23 1990-05-22 The Nutrasweet Company Water soluble bulking agents
EP0544349A1 (fr) * 1991-11-12 1993-06-02 Unilever N.V. Liquide avec des particules colorées
EP0553368A1 (fr) * 1992-01-27 1993-08-04 National Starch and Chemical Investment Holding Corporation Amidon partiellement déramifié comme agent opacifiant

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Also Published As

Publication number Publication date
HUP9800379A2 (hu) 1998-06-29
GB2298350B (en) 1997-03-19
GB2312606B (en) 1998-09-30
PL322068A1 (en) 1998-01-05
WO1996026650A1 (fr) 1996-09-06
ZA961709B (en) 1996-09-10
GB2312606A (en) 1997-11-05
PL322090A1 (en) 1998-01-05
WO1996026649A1 (fr) 1996-09-06
HUP9800379A3 (en) 1999-08-30
GB9504155D0 (en) 1995-04-19
GB9717562D0 (en) 1997-10-22
CN1177281A (zh) 1998-03-25
GB9604501D0 (en) 1996-05-01
HUP9800035A2 (hu) 1998-05-28
EP0814674B1 (fr) 2001-06-27
GB9516827D0 (en) 1995-10-18
CY2040A (en) 1998-02-20
EP0814674A1 (fr) 1998-01-07
CZ275797A3 (en) 1997-12-17
GB2298350A (en) 1996-09-04
HUP9800035A3 (en) 1998-11-30
CN1177280A (zh) 1998-03-25
CZ275697A3 (en) 1997-12-17
ZA961710B (en) 1996-08-28

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