EP2019051B1 - Nouvel emballage pour produits liquides - Google Patents

Nouvel emballage pour produits liquides Download PDF

Info

Publication number
EP2019051B1
EP2019051B1 EP07290898A EP07290898A EP2019051B1 EP 2019051 B1 EP2019051 B1 EP 2019051B1 EP 07290898 A EP07290898 A EP 07290898A EP 07290898 A EP07290898 A EP 07290898A EP 2019051 B1 EP2019051 B1 EP 2019051B1
Authority
EP
European Patent Office
Prior art keywords
packaging
packaging according
yeast
comprised
bar
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.)
Active
Application number
EP07290898A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP2019051A1 (fr
Inventor
Emilie Bryckaert
Jean-Pierre Chassard
Thomas Lotz
Daniel Rebufello
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.)
Lesaffre et Cie SA
Original Assignee
Lesaffre et Cie 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
Priority to AT07290898T priority Critical patent/ATE455057T1/de
Application filed by Lesaffre et Cie SA filed Critical Lesaffre et Cie SA
Priority to ES07290898T priority patent/ES2340730T3/es
Priority to DK07290898.1T priority patent/DK2019051T3/da
Priority to DE602007004321T priority patent/DE602007004321D1/de
Priority to PT07290898T priority patent/PT2019051E/pt
Priority to PL07290898T priority patent/PL2019051T3/pl
Priority to EP07290898A priority patent/EP2019051B1/fr
Priority to SI200730210T priority patent/SI2019051T1/sl
Priority to JP2010516537A priority patent/JP5443350B2/ja
Priority to NZ582662A priority patent/NZ582662A/en
Priority to US12/669,020 priority patent/US20110311677A1/en
Priority to UAA201001700A priority patent/UA97994C2/ru
Priority to BRPI0814727-2A priority patent/BRPI0814727B1/pt
Priority to PCT/FR2008/001042 priority patent/WO2009030832A2/fr
Priority to MX2010000419A priority patent/MX2010000419A/es
Priority to AU2008294660A priority patent/AU2008294660B2/en
Priority to CN2008800247878A priority patent/CN101743179B/zh
Priority to EP08829761A priority patent/EP2176142B1/fr
Priority to CA2692625A priority patent/CA2692625C/fr
Priority to EA201070157A priority patent/EA016553B1/ru
Priority to ARP080103075A priority patent/AR067581A1/es
Priority to CL2008002112A priority patent/CL2008002112A1/es
Publication of EP2019051A1 publication Critical patent/EP2019051A1/fr
Priority to MA32447A priority patent/MA31560B1/fr
Application granted granted Critical
Publication of EP2019051B1 publication Critical patent/EP2019051B1/fr
Priority to HRP20100090AA priority patent/HRP20100090B1/hr
Priority to US16/386,836 priority patent/US20190241355A1/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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

Definitions

  • the present invention relates to the field of packaging and storage of liquid products for food and more particularly relates to a packaging for packaging liquid products containing yeast.
  • Yeast in aqueous suspension is a product particularly sensitive to its storage conditions, especially its environment (temperature, pH, CO 2 / O 2 content ...), and particularly exposed to contamination. It is thus a particularly difficult product to package which therefore requires hygienic storage conditions to maintain both its microbiological quality, its performance especially in terms of ferment power and its organoleptic qualities.
  • Vents orifices have thus been described as specific means of degassing, in the Applicant's patent EP792930B1 and in patent applications WO04048253A1 and WO0202428A1 . It is also desirable to limit the gas exchange (oxygen of the ambient air) in particular to limit the development of contaminants.
  • Packaging solutions have certainly been described in the literature for the packaging of food products such as fruit, vegetables and cheese, but the preservation of these products does not require conditioning that degasses the CO 2 and / or limits the supply of oxygen, while isolating a product in liquid form from its environment. The water produced during the On the contrary, the preservation of some of these products is very often an undesired product which it is desired to release outside this type of packaging. Also, these packages are not likely to provide usable technical solutions for the packaging of liquid products containing yeast.
  • Packaging solutions have also been described in the literature for the packaging of soft drinks, but the preservation of these products requires, in this case, a seal to contain the dissolved gas. Also, such packages are not likely to provide usable technical solutions for packaging liquid products containing yeast.
  • yeast suspension has undeniable advantages, including its simplified implementation, its predosage, as well as its good performance which makes it also a product highly appreciated by professionals from the bakery. Similarly, no liquid leavened product possibly containing suspended yeast is currently marketed on the general public market, for the same reasons.
  • a liquid product containing yeast type liquid leaven however allows a facilitated implementation and obtaining the characteristics of leavened bread, that is to say the organoleptic intake much sought after by the consumer ( flavor characterized by a sour or acetic odor of the crumb), a bread-specific texture and an extended shelf life. While the market for breadmakers for the general public is changing rapidly, the need for products of this type adapted to consumer requirements is also more pressing.
  • the present invention relates to a liquid product packaging containing yeast comprising at least one permeable material whose exchange surface S is such that the S / M ratio is at least 1.2 with S expressed in cm 2 and M the mass of the liquid product expressed in g and whose coefficient of permeability CP at O 2 is between 200 and 9000 cm 2 / m 2 .24 hrbar, and / or the coefficient of permeability CP at CO 2 is between 800 to 45000 cm 3 / m 2 .24h.bar.
  • the invention also relates to the use of such a packaging for containing a liquid product containing yeast.
  • Such packaging makes it possible, surprisingly, to maintain liquid products containing yeast with a swelling which is very acceptable commercially because it is not perceptible, ie the increase in volume remains less than or equal to 50% of the volume. initial in the case of a flexible packaging, or without any deformation of the packaging perceptible and at a storage temperature of up to 15 ° C.
  • the variation of pressure inside the packaging can go up to an increase for example 50 mbar or even up to 100 mbar, likewise, in the case of a rigid packaging (of the type tray with lid for milk or cream of milk for coffee).
  • Such packaging finally makes it possible to offer the consumer of the consumer a product with advantageous properties with a deadline of consumption adapted to a distribution chain that can be long as is the case of large and medium surfaces.
  • the packaging according to the invention makes it possible to offer conditions for the preservation of liquid products containing yeast up to 6 weeks, or even 8 weeks, and this, advantageously especially in the case of product storage conditions. general public with possibly breaking the cold chain.
  • the term liquid product containing yeast a liquid suspension, typically an aqueous suspension, comprising yeast.
  • a liquid suspension typically an aqueous suspension, comprising yeast.
  • the yeast is a fresh yeast.
  • said yeast during its packaging comprises at least 10 5 units forming colonies (CFU) of yeast per gram, preferably at least 10 8 units forming colonies (CFU) of yeast per gram, and advantageously at least 10 9 units forming colonies (CFU) of yeast per gram.
  • the yeast-containing liquid product has a preferential content of at least 0.03% by weight of yeast living cell solids, preferably at least 0.1%, and still more preferably at least 5% by weight. dry matter of yeast.
  • the packages according to the invention are particularly suitable for the preservation of the yeasts used for their fermentative activity. These include yeasts belonging to the family Saccharomycetaceae (classification of The Yeasts, a taxonomic study, Kurtzman CP and Fell CW, 4th Edition, Elsevier, 1998 ).
  • the invention thus relates mainly to baker's yeasts, but may also relate to oenological, distillery and / or brewery yeasts for which storage problems in liquid form arise.
  • Oenological, distillery and / or brewery yeasts are preferentially chosen from the genus Saccharomyces , in particular S. bayanus, and S. cerevisiae in particular the varieties uvarum, calbergensis , and cerevisiae , the genus Kluyveromyces especially K. thermotolerans , the genus Brettanomyces especially B. bruxellensis , the genus Torulaspora especially T. delbrueckii , alone or in a mixture.
  • the baker's yeast is preferably a yeast selected from Saccharomyces cerevisiae , Saccharomyces chevalierii and Saccharomyces boulardii .
  • the liquid product containing yeast has a density of preferably between 1.01 and 1.25 and preferably between 1.05 and 1.15.
  • liquid yeast product is meant in particular according to the present invention, yeast cream, preferably bakery and liquid leaven.
  • liquid leaven it is understood according to the invention a liquid suspension, typically an aqueous suspension, living yeast cells preferentially bakery, living cells of lactic acid bacteria and flour.
  • the liquid leaven has a solids content of between 12 and 20% by weight, and more preferably between 15 and 17% by weight.
  • Stable liquid leavens ready for use and suitable for being packaged according to the invention are in particular those described in the Applicant's previous patents. EP0953288-B1 and WO2004 / 080187-A1 .
  • the liquid leaven is obtained by the use of a culture medium comprising at least one non-malted cereal flour and water, an inoculation with at least one preparation of heterofermentary lactic acid bacteria and at least one less a yeast preparation, preferably by the additional use of at least one malted cereal flour providing amylases or any equivalent source of amylases and / or at least one seeding by a lactic acid bacteria preparation homofermentaires.
  • CFU colony forming units
  • CFU colony forming units
  • CFU colony forming units
  • CFU colony forming units
  • yeast yeast per gram
  • Another ready-to-use ready-to-use leavening liquid leaven comprises a flour-based culture medium containing at least one cereal flour and water, said medium being inoculated and fermented by at least bacteria homofermentaires lactic acid biotransformers and being inoculated with at least one yeast preparation preferably bakery.
  • the ready-to-use liquid paraffin also preferentially comprises at least one malted cereal flour providing amylases or any equivalent source of amylases. It thus comprises 10 8 colony-forming units (CFU) of lactic acid bacteria of which 60% are homofermentary lactic acid biotransformers per gram, at least 10 6 colony-forming units (CFU) of yeast per gram, have a stable final pH understood.
  • the yeasts used for the production of starter are Saccharomyces chevalierii yeasts
  • the homofermentary bacteria are those of the species Lactobacillus plantarum and / or casei
  • the heterofermentary strains are those of the species Lactobacillus brevis.
  • the yeast strains used are strains known to be adapted to the presence of weak organic acid, in particular by an adaptation method as described below.
  • the yeast strains have been propagated in the laboratory by conventional methods, with adaptation to the presence of weak organic acid (s), as taught in the patent.
  • US 4,318,991 with addition of 0.1 g to 10 g of short-chain aliphatic carboxylic acids, such as aliphatic carboxylic acids with 2, 3 or 4 carbon atoms, and / or their salts per liter of must.
  • the yeast strains used may be so-called cold-sensitive strains for producing yeast cream or liquid leaven, as has been described in particular in the patent. EP00878996 .
  • the yeast or leavening compositions may also contain additives or auxiliaries having a role of bread-making improver and / or a role of maintaining the homogeneity of the suspension.
  • additives may be oxidizers such as ascorbic acid, reducing agents such as L-cysteine, enzyme preparations having one or more enzymatic activities such as amylase, xylanase, lipase and / or phospholipidase preparations, oxidase such as glucose oxidase.
  • These additives may also be one or more osmotic agents, such as, for example, polyhydroxy dietary compounds and food salts.
  • the amount of yeast-containing liquid product may vary as long as the characteristics of the package remain respected. According to one embodiment, this is multidose.
  • the amount of liquid product containing yeast contained in the packaging corresponds to a product use dose for the production of breadmaking product, that is to say a quantity less than or equal to 100 g and even more preferentially between 20 and 80g.
  • the volume of the product containing yeast is less than 0.1 liter, especially less than or equal to 0.08 liter.
  • the volume of the packaging is less than 0.1 liter.
  • the invention therefore provides a liquid product package containing yeast, preferably fresh, comprising at least one permeable material whose exchange surface S is such that the S / M ratio is at least 1.2, preferably 1. , 3 with S expressed in cm 2 and M the mass of the liquid product expressed in g and whose coefficient of permeability CP at O 2 is between 200 and 9000 cm 3 / m 2 .24 hrbar, and / or the coefficient of permeability CP to CO 2 is between 800 to 45000 cm 3 / m 2 .24h.bar.
  • the coefficient of permeability to O 2 is between 800 and 2000 cm 3 / m 2 .24 hrbar.
  • the coefficient of permeability to CO 2 is between 2400 and 8000 cm 3 / m 2 .24 h.bar.
  • the coefficient of permeability is also referred to as the transmission coefficient of a gas. It is measured in accordance with ISO 14105-2: 2003.
  • the permeable material is generally impermeable to liquid water and preferably to water vapor. It is also possible to combine materials that provide one with O 2 / CO 2 permeability properties and the other with water and / or vapor impermeability properties.
  • the ratio S / M designates the ratio of the exchange surface S of the material expressed in cm 2 relative to the mass M of the liquid product containing yeast expressed in grams.
  • the surface measurement is made out of the packaging welds.
  • exchange surface refers to this surface facing the liquid product, directly or indirectly through one or more other layers of higher permeability.
  • the exchange surface may be in contact (direct or indirect) with the liquid product but not necessarily. In particular there may be a "sky" or head space in the packaging, whether flexible or rigid.
  • the exchange surface is formed by the entire internal surface of the know, excluding welds, the filling factor is maximum or not.
  • the material having the coefficient of permeability may be internally, in the sandwich, or externally.
  • a high permeability coefficient makes it possible to have a low available surface area, and therefore a low S / M ratio. This will apply preferably to solid packs of the tray type with cap, wherein the seal will include the permeable film.
  • the test gas consists of a mixture of 50% oxygen and 50% carbon dioxide.
  • the chromatographic detection is carried out using a Porapak® Q detector with a detector temperature of 140 ° C, a filament current of 200mA after calibration of the chromatograph with standard gases with a known concentration of oxygen and carbon dioxide.
  • the permeable material constituting all or part of the packaging according to the invention is a material generally having gaseous diffusion properties. It does not generally include the materials sought for their porosity and / or microporosity properties, that is to say those that are said porous or microporous because they contain open pores (opening). According to a preferred embodiment, the permeable material is not microporous, in particular is not a microporous material having a pore size of 0.05-5 ⁇ m, in particular 0.1-2 ⁇ m, with a pore density of 30% or more.
  • This packaging immediately above is suitable for application in the form of stains, preferably of the skins containing at least 100 g, in particular between 200 and 1200 g of liquid product containing fresh yeast, more particularly about 500 g.
  • the packs that are the subject of the invention exhibit improved preservation, especially during cold chain break in the order of 2 to 8 hours.
  • the packaging according to the invention is entirely flexible and / or deformable.
  • This is an undeniable advantage of the present invention because the problem of the diffusion of CO 2 with risk of deformation or bursting of the packaging is maximum in this form.
  • a flexible and / or deformable packaging lacks strength, changes shape during handling, and thus exposes a larger surface in contact with the liquid product containing yeast, which can then suddenly change the diffusion properties packaging and the storage conditions of the product.
  • a planar shape also offers a large exchange surface with the ambient atmosphere and therefore with air containing oxygen and maximizes the risks of poor conservation.
  • a packaging according to the invention by its permeability coefficients and its S / M ratio, then allows good preservation of the liquid product containing yeast, preferably fresh.
  • the packaging according to the invention is preferably in the form of a known.
  • the packaging comprises the permeable material over its entire exchange surface.
  • the packaging preferentially flexible and / or deformable consists of two or more materials of different types, and possibly different permeability coefficients, that is to say that the exchange surface comprises two or several parts of distinct surfaces.
  • a mean permeability coefficient as the surface average of the permeability coefficients of the different parts.
  • the average coefficient will be defined as (CP1S1 + CP2S2) / (S1 + S2).
  • the material is chosen from the class of synthetic polymers, in particular polyolefins and PET and organic films.
  • the most suitable materials are polyolefins, in particular polypropylene, which is preferentially oriented, polyethylene which is preferentially uncoated, linear low density PE (LDPE), linear or not, high density PE (HDPE), linear or otherwise. and polymers selected from certain PET polyester grades and / or in low thicknesses.
  • polypropylene which is preferentially oriented
  • polyethylene which is preferentially uncoated
  • LDPE linear low density PE
  • HDPE high density PE
  • PET polyester grades and / or in low thicknesses.
  • organic films is meant according to the invention in particular the biodegradable polymers.
  • biodegradable polymers examples are cellulose films, starch-based films, protein-based films, optionally supplemented with plasticizer and synthetic polymers.
  • biodegradable materials are preferably used in complexes, in combination with a material which gives the packaging impermeability to water and / or water vapor.
  • the coefficient of permeability can be adjusted according to the nature of the polymer used (or a mixture of polymers or several layers of polymers where appropriate) and the thickness of the polymer film, the diffusion being a function of the film thickness, process parameters (for example corona treatment or not).
  • a conventional thickness is between 5 and 100 ⁇ m, typically about 10 to 50 ⁇ m.
  • the permeable material is in film form and / or in complexed form.
  • the packaging according to the invention may comprise an impression on its outer face and / or on one side of an inner film; the coefficient of permeability is determined for conditioning in its final form, with printing (taking into account the totality of the surface and determining an average coefficient).
  • the material is complexed with other materials whose permeabilities with O 2 and CO 2 are greater than those of the material and whose function is to bring additional qualities to the complex, such as for example to improve the behavior of the packaging, in particular its rigidity, its machinability, its feel, its ability to open, and to provide a more suitable printing medium including varnishes.
  • the material can be combined with other materials by conventional calendering, complexing, coextrusion and plaxing techniques known to those skilled in the art.
  • Examples of preferred carriers are papers such as Kraft paper, other polyolefins such as polyethylene, polypropylene, or porous / microporous materials.
  • a particularly interesting material according to the invention consists of a multilayer OPP / Kraft / PE paper laminate, the OPP material being the material having the lowest coefficient of permeability.
  • the packaging according to the invention does not comprise a vent.
  • the present invention also relates to the use of a packaging as defined above to maintain a liquid product containing yeast, preferably fresh.
  • a packaging is more particularly used at temperatures below 15 ° C, preferably between 4 ° C and 15 ° C and allows good storage for at least 4 weeks, preferably at least 6 weeks, and still preferably 8 weeks or more.
  • such a packaging can, in addition, be used with a potential temperature variation of up to 35 ° C for a period of 8 hours, and preferably for 4 hours, and even more preferably up to 20 hours. ° C for a maximum period of 2h.
  • the conditioning of liquid product containing yeast, preferably fresh is stored again until use at a temperature between 0 and 15 ° C, preferably between 6 and 10 ° C.
  • the liquid product containing baker's yeast is used for the production of a bread-making product. It can be directly in flour bakery products, in short or long baking scheme. It is thus used for making pizzas, French type breads, Viennese pastries, etc ...
  • the liquid product containing yeast, brewery and / or distillery can be used for seeding the fermentation and / or propagation medium.
  • the invention also allows the realization of specific association. Indeed, consumers appreciate that products are available in a pre-cooked way, to facilitate the preparation of the dish.
  • the invention thus also offers the combination of a packaging according to the invention with one or more of the other ingredients of the food preparation, including bread improvers, a certain amount of flour and other pre-cooked ingredients.
  • Trial 1 Monitoring of different yeast cream packs at 8-10 ° C for 8 weeks
  • the quality of the yeast cream is determined after 8 weeks of storage at 8-10 ° C by observing the appearance of the cream, its microbiology and its weight.
  • the examples according to the invention 4 and 9 are compared.
  • the S / M ratio is always 4.7.
  • the storage conditions after conditioning of the baker's yeast cream are as follows:
  • the packaging 4 does not show any swelling of the bag, but there is an odor of alcohol (a lower ethanol content than the packaging 9 being noted in the liquid product, difference of about 32%), a loss of biomass more important than conditioning 9, a greater loss of trehalose (greater loss of trehalose in packaging 4 than in packaging 9, difference of about 15%), and greater contamination (non-baker type yeast contaminants) and / or bacteria).
  • the stability of fermentary performance is slightly higher with the packaging 9 compared with the packaging 4.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Wrappers (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
EP07290898A 2007-07-18 2007-07-18 Nouvel emballage pour produits liquides Active EP2019051B1 (fr)

Priority Applications (25)

Application Number Priority Date Filing Date Title
ES07290898T ES2340730T3 (es) 2007-07-18 2007-07-18 Nuevo envase para productos liquidos.
DK07290898.1T DK2019051T3 (da) 2007-07-18 2007-07-18 Hidtil ukendt emballage til flydende produkter
DE602007004321T DE602007004321D1 (de) 2007-07-18 2007-07-18 Neue Verpackung für flüssige Produkte
PT07290898T PT2019051E (pt) 2007-07-18 2007-07-18 Nova embalagem para produtos líquidos
PL07290898T PL2019051T3 (pl) 2007-07-18 2007-07-18 Nowe opakowanie dla produktów ciekłych
EP07290898A EP2019051B1 (fr) 2007-07-18 2007-07-18 Nouvel emballage pour produits liquides
SI200730210T SI2019051T1 (sl) 2007-07-18 2007-07-18 Nova embalaža za tekoče proizvode
AT07290898T ATE455057T1 (de) 2007-07-18 2007-07-18 Neue verpackung für flüssige produkte
EA201070157A EA016553B1 (ru) 2007-07-18 2008-07-16 Упаковка для жидких продуктов
US12/669,020 US20110311677A1 (en) 2007-07-18 2008-07-16 Novel packaging for liquid products
UAA201001700A UA97994C2 (ru) 2007-07-18 2008-07-16 Упаковка для жидкого продукта, ее использование и способ хранения и применения жидкого продукта
BRPI0814727-2A BRPI0814727B1 (pt) 2007-07-18 2008-07-16 embalagem para produtos líquidos
JP2010516537A JP5443350B2 (ja) 2007-07-18 2008-07-16 液体製品用の新規な包装
MX2010000419A MX2010000419A (es) 2007-07-18 2008-07-16 Nuevo envase para productos liquidos.
AU2008294660A AU2008294660B2 (en) 2007-07-18 2008-07-16 Novel packaging for liquid products
CN2008800247878A CN101743179B (zh) 2007-07-18 2008-07-16 用于液态产品的新型包装
EP08829761A EP2176142B1 (fr) 2007-07-18 2008-07-16 Nouvel emballage pour produits liquides
CA2692625A CA2692625C (fr) 2007-07-18 2008-07-16 Nouvel emballage pour produits liquides
NZ582662A NZ582662A (en) 2007-07-18 2008-07-16 Packaging for yeast-containing liquid products
PCT/FR2008/001042 WO2009030832A2 (fr) 2007-07-18 2008-07-16 Nouvel emballage pour produits liquides
ARP080103075A AR067581A1 (es) 2007-07-18 2008-07-17 Nuevo embalaje para productos liquidos
CL2008002112A CL2008002112A1 (es) 2007-07-18 2008-07-17 Envase para producto liquido que contiene levadura que comprende material permeable cuya superficie presenta una razon de s/m (superficie de intercambio en cm2 masa del producto liquido en gr) de al menos 1,2 permeabilidad diferente tanto para el o2 como para el co2;uso del envase; metodo de conservacion
MA32447A MA31560B1 (fr) 2007-07-18 2009-12-23 Nouvel emballage pour produits liquides
HRP20100090AA HRP20100090B1 (hr) 2007-07-18 2010-02-18 Novo pakiranje za tekuä†e proizvode
US16/386,836 US20190241355A1 (en) 2007-07-18 2019-04-17 Novel package for liquid products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP07290898A EP2019051B1 (fr) 2007-07-18 2007-07-18 Nouvel emballage pour produits liquides

Publications (2)

Publication Number Publication Date
EP2019051A1 EP2019051A1 (fr) 2009-01-28
EP2019051B1 true EP2019051B1 (fr) 2010-01-13

Family

ID=38727808

Family Applications (2)

Application Number Title Priority Date Filing Date
EP07290898A Active EP2019051B1 (fr) 2007-07-18 2007-07-18 Nouvel emballage pour produits liquides
EP08829761A Not-in-force EP2176142B1 (fr) 2007-07-18 2008-07-16 Nouvel emballage pour produits liquides

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP08829761A Not-in-force EP2176142B1 (fr) 2007-07-18 2008-07-16 Nouvel emballage pour produits liquides

Country Status (23)

Country Link
US (2) US20110311677A1 (hr)
EP (2) EP2019051B1 (hr)
JP (1) JP5443350B2 (hr)
CN (1) CN101743179B (hr)
AR (1) AR067581A1 (hr)
AT (1) ATE455057T1 (hr)
AU (1) AU2008294660B2 (hr)
BR (1) BRPI0814727B1 (hr)
CA (1) CA2692625C (hr)
CL (1) CL2008002112A1 (hr)
DE (1) DE602007004321D1 (hr)
DK (1) DK2019051T3 (hr)
EA (1) EA016553B1 (hr)
ES (1) ES2340730T3 (hr)
HR (1) HRP20100090B1 (hr)
MA (1) MA31560B1 (hr)
MX (1) MX2010000419A (hr)
NZ (1) NZ582662A (hr)
PL (1) PL2019051T3 (hr)
PT (1) PT2019051E (hr)
SI (1) SI2019051T1 (hr)
UA (1) UA97994C2 (hr)
WO (1) WO2009030832A2 (hr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102220266B (zh) * 2011-05-12 2012-12-26 山东省农业科学院家禽研究所 一种枯草芽孢杆菌培养制剂生产方法及其开放式发酵方法
FR2984285B1 (fr) * 2011-12-14 2015-05-01 Lesaffre & Cie Materiau et conditionnement pour la conservation des levures
ITMI20130935A1 (it) * 2013-06-06 2014-12-07 Ind Termoplastica Pavese S P A Film ad elevata permeabilita' ai gas, adatto al confezionamento di alimenti liquidi che richiedono scambio gassoso con l'esterno, in particolare adatto per il confezionamento di lievito in crema

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1203991A (fr) * 1958-09-18 1960-01-22 Alsacienne De Levure Et Alcool Emballage pour la levure
US3108005A (en) * 1961-07-17 1963-10-22 Mayer & Co Inc O Food package
GB1172595A (en) * 1967-03-17 1969-12-03 Distillers Co Yeast Ltd Yeast Packages
US3737325A (en) * 1970-07-15 1973-06-05 E Engel Preparation of wine and cheese from milk
EP0143261B1 (en) * 1983-11-25 1988-02-10 Paca Industries Ltd. Packaging of baker yeast
US5254354A (en) * 1990-12-07 1993-10-19 Landec Corporation Food package comprised of polymer with thermally responsive permeability
JPH034730A (ja) * 1989-05-31 1991-01-10 Toyo Jozo Co Ltd イーストケーキの加工紙包装体
FI900804A (fi) * 1990-02-16 1991-08-17 Alko Ab Oy Jaestpreparat och foerfarande foer dess framstaellning.
EP0461725B2 (en) * 1990-06-11 2003-07-23 Dsm N.V. Stabilisation of cream yeast
JPH06181751A (ja) * 1992-12-18 1994-07-05 Oriental Yeast Co Ltd 包装酵母
US5547694A (en) * 1993-03-23 1996-08-20 The Pillsbury Company Container for refrigeratable yeast-leavened doughs
JP3204879B2 (ja) * 1995-08-04 2001-09-04 オリエンタル酵母工業株式会社 パン用酵母の包装紙
DE69729763T2 (de) * 1996-02-28 2004-12-09 Cryovac, Inc. Verpackungsfolie für Käse
EP0816247B1 (en) * 1996-06-26 2001-08-16 The Procter & Gamble Company Venting container containing a liquid product with particulate solids
US5918984A (en) * 1996-08-29 1999-07-06 Custom Packaging Systems, Inc. Collapsible bag with handle
US6893675B1 (en) * 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
AU2001281900A1 (en) * 2000-06-30 2002-01-14 Dsm N.V. Packaging means for liquid yeast
WO2003048342A2 (en) * 2001-12-05 2003-06-12 Dsm Ip Assets B.V. Liquid yeast compositions
EP1547467A1 (en) * 2003-12-22 2005-06-29 Puratos N.V. Liquid leaven composition

Also Published As

Publication number Publication date
HRP20100090B1 (hr) 2015-11-06
EA016553B1 (ru) 2012-05-30
AU2008294660B2 (en) 2013-09-19
EA201070157A1 (ru) 2010-06-30
US20190241355A1 (en) 2019-08-08
HRP20100090A2 (hr) 2010-04-30
JP5443350B2 (ja) 2014-03-19
WO2009030832A8 (fr) 2009-12-17
UA97994C2 (ru) 2012-04-10
DE602007004321D1 (de) 2010-03-04
AU2008294660A1 (en) 2009-03-12
WO2009030832A2 (fr) 2009-03-12
CN101743179B (zh) 2012-05-23
CA2692625C (fr) 2016-01-26
DK2019051T3 (da) 2010-05-25
ES2340730T3 (es) 2010-06-08
BRPI0814727A2 (pt) 2019-10-08
US20110311677A1 (en) 2011-12-22
MA31560B1 (fr) 2010-08-02
MX2010000419A (es) 2010-04-27
EP2019051A1 (fr) 2009-01-28
WO2009030832A3 (fr) 2009-05-07
EP2176142B1 (fr) 2012-12-19
PL2019051T3 (pl) 2010-08-31
CN101743179A (zh) 2010-06-16
EP2176142A2 (fr) 2010-04-21
NZ582662A (en) 2011-09-30
PT2019051E (pt) 2010-04-16
SI2019051T1 (sl) 2010-06-30
JP2010533627A (ja) 2010-10-28
BRPI0814727B1 (pt) 2021-03-09
AR067581A1 (es) 2009-10-14
CL2008002112A1 (es) 2008-11-07
ATE455057T1 (de) 2010-01-15
CA2692625A1 (fr) 2009-03-12

Similar Documents

Publication Publication Date Title
JP3017654B2 (ja) 生地を含むアセンブリーおよびその製造法
ES2361160T3 (es) Composición en polvo empaquetada para panificación.
US20190241355A1 (en) Novel package for liquid products
EP2791316B1 (fr) Matériau et conditionnement pour la conservation des levures
EP1263290B1 (fr) Combinaison d'une pate et d'un emballage et son procede de preparation
EP3083412A1 (fr) Utilisation de film polymere pour l'emballage de milieu de culture
RU2575813C1 (ru) Материал и упаковка для хранения дрожжей
EP3520619A1 (fr) Levain et son procede de conditionnement
FR3086506A1 (fr) Matrice alimentaire alveolee a variation de volume
CA3030751A1 (en) Stable, packaged, refrigerated dough compositions

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 BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL BA HR MK RS

17P Request for examination filed

Effective date: 20090227

17Q First examination report despatched

Effective date: 20090401

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

AKX Designation fees paid

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR

RIN1 Information on inventor provided before grant (corrected)

Inventor name: REBUFELLO, DANIEL

Inventor name: LOTZ, THOMAS

Inventor name: CHASSARD, JEAN-PIERRE

Inventor name: BRYCKAERT, EMILIE

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REF Corresponds to:

Ref document number: 602007004321

Country of ref document: DE

Date of ref document: 20100304

Kind code of ref document: P

REG Reference to a national code

Ref country code: RO

Ref legal event code: EPE

REG Reference to a national code

Ref country code: PT

Ref legal event code: SC4A

Free format text: AVAILABILITY OF NATIONAL TRANSLATION

Effective date: 20100409

REG Reference to a national code

Ref country code: NL

Ref legal event code: T3

REG Reference to a national code

Ref country code: GR

Ref legal event code: EP

Ref document number: 20100400860

Country of ref document: GR

REG Reference to a national code

Ref country code: CH

Ref legal event code: NV

Representative=s name: ARNOLD & SIEDSMA AG

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2340730

Country of ref document: ES

Kind code of ref document: T3

LTIE Lt: invalidation of european patent or patent extension

Effective date: 20100113

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

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100113

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

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100113

REG Reference to a national code

Ref country code: PL

Ref legal event code: T3

REG Reference to a national code

Ref country code: SK

Ref legal event code: T3

Ref document number: E 7309

Country of ref document: SK

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

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100113

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100113

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100113

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

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

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

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

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100413

26N No opposition filed

Effective date: 20101014

REG Reference to a national code

Ref country code: HU

Ref legal event code: AG4A

Ref document number: E008481

Country of ref document: HU

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

Ref country code: MC

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

Effective date: 20100731

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

Ref country code: MT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100113

REG Reference to a national code

Ref country code: DE

Ref legal event code: R082

Ref document number: 602007004321

Country of ref document: DE

Representative=s name: MAIKOWSKI & NINNEMANN PATENTANWAELTE PARTNERSC, DE

Ref country code: DE

Ref legal event code: R082

Ref document number: 602007004321

Country of ref document: DE

Representative=s name: MAIKOWSKI & NINNEMANN PATENTANWAELTE, DE

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: 20100718

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 9

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 10

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 11

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 12

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

Ref country code: PT

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

Effective date: 20190118

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230525

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

Ref country code: CZ

Payment date: 20230621

Year of fee payment: 17

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

Ref country code: TR

Payment date: 20230707

Year of fee payment: 17

Ref country code: RO

Payment date: 20230703

Year of fee payment: 17

Ref country code: IT

Payment date: 20230707

Year of fee payment: 17

Ref country code: ES

Payment date: 20230807

Year of fee payment: 17

Ref country code: CH

Payment date: 20230802

Year of fee payment: 17

Ref country code: AT

Payment date: 20230621

Year of fee payment: 17

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

Ref country code: SI

Payment date: 20230621

Year of fee payment: 17

Ref country code: HU

Payment date: 20230622

Year of fee payment: 17

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

Ref country code: IS

Payment date: 20240621

Year of fee payment: 18

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

Ref country code: IE

Payment date: 20240618

Year of fee payment: 18

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

Ref country code: DK

Payment date: 20240628

Year of fee payment: 18

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

Ref country code: GR

Payment date: 20240625

Year of fee payment: 18

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

Ref country code: NL

Payment date: 20240628

Year of fee payment: 18

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

Ref country code: SK

Payment date: 20240624

Year of fee payment: 18

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

Ref country code: FI

Payment date: 20240621

Year of fee payment: 18

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

Ref country code: PL

Payment date: 20240621

Year of fee payment: 18

Ref country code: PT

Payment date: 20240618

Year of fee payment: 18

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

Ref country code: DE

Payment date: 20240712

Year of fee payment: 18

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

Ref country code: GB

Payment date: 20240729

Year of fee payment: 18

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

Ref country code: BE

Payment date: 20240726

Year of fee payment: 18

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

Ref country code: FR

Payment date: 20240725

Year of fee payment: 18