EP2176142A2 - New packaging for liquid products - Google Patents
New packaging for liquid productsInfo
- Publication number
- EP2176142A2 EP2176142A2 EP08829761A EP08829761A EP2176142A2 EP 2176142 A2 EP2176142 A2 EP 2176142A2 EP 08829761 A EP08829761 A EP 08829761A EP 08829761 A EP08829761 A EP 08829761A EP 2176142 A2 EP2176142 A2 EP 2176142A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- yeast
- packaging
- packaging according
- liquid product
- permeability
- 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.)
- Granted
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.
- the storage of yeast in suspension under inappropriate conditions and a variation in its storage conditions have consequences in terms of its metabolism.
- the increase of the fermentative and / or respiratory metabolism causes: - an overproduction of CO 2 with a decrease in the pH by production of carbonates an increase in the consumption of the reserve sugars by reduction of the trehalose content which leads to a decrease its shelf life an overproduction of ethanol.
- WO04048253A1 that the fresh yeast in aqueous suspension can be stored in a 1 to 100 liter volume bag which is kept in a refrigerated cabinet at a temperature of -2 to 12 ° C.
- this packaging constitutes an important technological advance, the Applicant has found that this solution is not yet fully satisfactory, particularly in the case of yeasts with particularly active metabolisms and / or storage temperatures above 5 ° C and / or when the packaging is shaken. This often requires in practice the installation of an additional vent. A long shelf life of 6 to 8 weeks is not required for this type of packaging as it is aimed at bakery professionals and the yeast cream is intended to be consumed quickly. This conditioning is not intended for general public use, involving conservation for a relatively long period (typically 8 weeks) and storage conditions often involving a break in the cold chain and frequent shaking of the packaging.
- Packaging solutions have certainly been described in the literature for the packaging of food products such as fruits, vegetables and cheeses, but the preservation of these products does not require conditioning that degasses the CO2 and / or limits the intake oxygen, while isolating a product in liquid form from its environment.
- the water produced during the preservation of some of these products is, on the contrary, very often an unwanted product that it is desired to release outside this type of packaging.
- these packages are not likely to provide usable technical solutions for the packaging of liquid products containing yeast.
- 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 I 1 O 2 is between 200 and 9000 cm 3 / 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.
- the present invention further relates to a method of preserving and using yeast-containing liquid product comprising the steps of: packaging the yeast-containing liquid product in the package according to the invention; storage of said liquid product package containing yeast until it is used at a storage temperature of 15 ° C. or less, preferably 10 ° C. or less, and then Optionally exposure to a temperature variation of up to 35 ° C for a period of up to 4 hours, then use of the liquid product containing yeast.
- Such packaging makes it possible, surprisingly, to keep liquid products containing yeast with a swelling that is very acceptable commercially because it is not perceptible, that is to say that the increase in volume remains lower or equal to 50% of the initial volume in the case of a flexible packaging, or even without any noticeable deformation of the packaging 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).
- yeast cream 17%, still preferably less than 5%, in particular for liquid leaven; and / or the total mass loss of less than 20%, preferably less than 10% and still more preferably less than or equal to 5% by weight, in particular for yeast cream; and / or to limit in the yeast cream the development of contaminants at a commercially acceptable level, in particular the development of lactic acid bacteria, coliforms and / or non-baker's yeasts, in particular for baker's yeast cream; and / or - the maintenance of performance, especially in terms of power ferment with a loss of power ferment less than 50%, preferably less than 30%, and more preferably less than 20% relative to the initial value on normal paste.
- 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 storage of liquid products containing yeast for up to 6 weeks, or even 8 weeks and this, advantageously especially in the case of storage conditions of consumer products with possible rupture of 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.
- This is usually fresh yeast or dry yeast resuspended.
- the yeast is a fresh yeast.
- said yeast during its packaging comprises at least 10 5 units forming colonies
- UBC colony forming units
- 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 yeast belonging to the family Saccharomycetaceae (Classification The Yeasts, a taxonomic study, Kurtzman CP and CW Feil, 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.
- the enological, distillery and / or brewery yeasts are preferably chosen from the genus Saccharomyces, in particular S. bayanus, and S. cerevisiae, in particular the varieties uvarum, calbergensis, and cerevisiae, the genus Kluyveromyces, in particular K. thermotolerans, the genus Brettanomyces including 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.
- yeast cream preferably bakery, it comprises a liquid suspension, typically an aqueous suspension, living yeast cells preferentially bakery, said suspension having a preferred dry matter content of at least 12% by weight and generally between 12 and 50% by weight (extended definition of yeast cream).
- the liquid yeast cream meets the definition of yeast cream in the strict sense, that is to say that it has a solids content between 12 and 25% by weight, and more preferably between 15 and 25% by weight. and 22% by mass.
- the present invention is also useful for creams of yeast preferably bakery with higher solids content, that is to say at least 25% by weight, such as in particular the creams of yeast bakery said to high density containing one or more osmotic agents, such as for example polyhydroxy food compounds and food salts.
- Such creams of high-density bakery yeast which may in particular have a solids content of 25 to 48% by weight, or 25 to 46% by weight, are known and are described, for example, in WO91 / 12315 and US Pat. WO03 / 048342.
- 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.
- Ready-to-use stable liquid leavening yeasts suitable for being packaged according to the invention are in particular those described in the previous patents of the Applicant EP0953288-B1 and WO2004 / 080187-A1.
- the liquid leaven is obtained by the implementation of a culture medium comprising at least one unmalted cereal flour and water, seeding with at least one preparation of lactic acid bacteria heterofermentaires and with less a yeast preparation, preferably by the additional implementation 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 has a stable final pH of between 4 and 4.3 and a solids content between 13 and 20 % and preferably contains from 15 to 30 g / kg of lactic acid and from 6 to 10 g / kg of acetic acid. Its embodiment is precisely described in EP0953288.
- the liquid leaven must it should preferably be kept between 0 and 4 ° C so that its qualities and performance can be maintained for a shelf life of 6 to 8 weeks.
- the packaging according to the present invention now allows the storage of liquid leaven at a higher temperature and up to 15 ° C, preferably between 5 and 15 ° C with good maintenance of its microbiological, organoleptic and its qualities. performance for a shelf life of 6 to 8 weeks.
- 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 lactic acid bacteria.
- 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 preferably fresh liquid yeast product in particular the cream of liquid yeast and the liquid leaven, is stabilized by addition of one or more food stabilizers.
- these stabilizers retard or avoid settling of the yeast cells of the suspension. Due to their presence (s) in the suspension, the liquid product of fresh yeast, preferably yeast cream or liquid leaven retains its homogeneity for a longer time when it is stored without agitation.
- gums such as xanthan gum
- thermally and / or chemically modified starches such as acetylated diamidon adipate as defined by US Pat. modified starch E1422.
- yeast strains contained in the liquid product have a ferment power on normal paste of between 70 and 190 ml in two hours, preferably between 80 and 160ml in two hours and still preferentially lower or equal to 140ml in 2 hours.
- the ferment power is measured in accordance with the test described in column 5 of US5741695 using a Burrows and Harrison fermentometer in a short baking scheme which can be summarized as follows:
- Test Ai fresh compressed yeasts tested in normal paste: To 20 g of flour incubated at the temperature chosen for the measurement, a weight of compressed yeast corresponding to 160 mg of solids is added, this yeast being dissolved in 15 ml of flour. water containing 27 g of NaCl per liter and 4 g of (NH 4 ) 2 SO 4 per liter; it is kneaded with a spatula for 40 seconds, so as to obtain a paste which is placed in a water bath set at 30 ° C; thirteen minutes after the beginning of the kneading, the container containing the dough is hermetically sealed; the total amount of gas produced is measured after 60, then 120 minutes or several hours; this amount is expressed in ml at 20 ° C and 760 mmHg.
- the quantity of fermentable sugars brought solely by the flour is limiting; accordingly, the test is modified as follows: a yeast weight corresponding to 106 mg yeast dry matter, instead of 160 mg, is added and the quantity of gas produced is conventionally multiplied by 1.5 .
- Test A 5 fresh compressed yeasts tested in sweet paste).
- the yeast strains contained in the liquid product do not include the strains with very high ferment capacity on normal paste, that is to say those whose ferment power is greater than 190 ml in 2 hours at 20 ° C.
- 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 were grown in the laboratory by conventional methods, with adaptation to the presence of weak organic acid (s), as taught in US Patent No. 4,318,991, with the 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 the production of yeast cream or liquid leaven, as has been described in particular in 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 oxidants 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, oxidase such as glucose oxidase.
- These additives can also be one or more osmotic agents, such as, for example, polyhydroxy food 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 yeast-containing liquid product contained in the packaging corresponds to a product use dose for the production of bread-making product, that is to say an amount of less than or equal to 100 g and even more preferably between 20 and 80 g.
- the volume of the liquid product may be less than or equal to 0.5 liter.
- the volume of the product containing yeast is less than or equal to 0.1 liter, especially less than or equal to 0.08 liter.
- the volume of the packaging is less than or equal to 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 permeability coefficient CP to I 1 O 2 is between 200 and 9000 cm 3 / m 2 .24 hrbar, and / or the CP permeability to CO 2 is between 800-45000 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 term "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.
- the S / M ratio is a value even higher than the coefficient of permeability O 2 and / or CO 2 is low.
- the S / M ratio is at least 1.3, preferably 1.4, advantageously at least 3, preferably between 4 and 12, more preferably between 4.5 and 10.
- 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 product (S / M) xCP at I 1 O 2 is between 4000 and 20000, preferably between 5000 and 10000. According to another embodiment, the product (S / M) xCP at CO 2 is between 15000 and 80000, preferably between 20000 and 40000.
- the permeability and / or the S / M ratio will be varied depending on the type of conditioned yeast strain, or the composition of the liquid leaven and their respective activities, as well as the storage temperature.
- the coefficients of permeability CP at O 2 and CO 2 are defined as the transmission coefficients respectively of oxygen and of carbon dioxide expressed in cm 3 per m 2 per 24h per bar (cm 3 / m 2 .24h.bar) and measured in accordance with ISO 15105-2: 2003 Annex B by a gas chromatograph katharometric detection method with an injection valve and sampling loop.
- the material Prior to the measurement, the material is conditioned for 48 hours at 23 ° C. and at a gas moisture content of 0% RH. The measurement of the coefficient of permeability is carried out at a temperature of 23 ° C., with a gas humidity of 0% RH.
- the external face of the material is subjected to the test gases and the measurements are carried out on 3 test pieces of 50 cm 2 .
- 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 200 mA after calibration of the chromatograph with standard gases with a known concentration of oxygen and carbon dioxide. .
- I 1 O 2 (ie less than 5000 cm 3 / m 2 .24h.bar), the measurement is made in accordance with ISO 15105-2: 2003 Annex A and ASTM D 3985-05 using a Systech appliance 8000.
- the material Prior to the measurement, the material is conditioned 48h at 23 ° C and a gas moisture content of 0% RH.
- the permeability coefficient is measured at a temperature of 23 ° C. with a gas humidity of 0% RH.
- the outer face of the material is subjected to the test gases and the measurements made with 21% oxygen on 3 test specimens of 0.5 dm.
- the stabilization time is 24 hours.
- the detection threshold of the device it is possible to reduce the O 2 content of the test gases and / or the measured surface to thus be placed again under detection conditions. It is then sufficient to weight the result obtained by the reduction of the applied content and / or the reduction in the area applied.
- CO 2 permeability coefficient measurements it is also possible to apply the flame ionization detection method on gas chromatograph with injection valve and sampling loop according to ISO 15 105-2. : 2003 Annex B.
- 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 to be porous or microporous because they contain open pores
- 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 density of pores of 30% or more.
- the Applicant has discovered in a particularly unexpected manner that the following packages are particularly suitable for the packaging of liquid product containing yeast, preferably fresh, and in particular the cream of liquid yeast, preferably bakery: a packaging comprising at least one material of which the surface is such that the S / M ratio is at least 3 and whose coefficient of permeability to O 2 is between 800 and 4000 cm 3 / m 2 .24 hrbar.
- the coefficient of permeability to CO 2 is preferably between 3,000 and 15,000 cm 3 / m 2 .24 hrbar.
- such a packaging is particularly suitable for packaging a liquid yeast having a conventional solids content of between 15 and 24% by weight.
- a packaging as above comprising at least one material whose surface is such that the S / M ratio is between 4 and 10, and whose coefficient of permeability to O 2 is included between 800 and 2000 cm 3 / m 2 .24h.bar, preferably between 1,000 and 2,000 cm 3 / m 2 .24h.bar.
- such a packaging is particularly suitable for the packaging of a liquid yeast having a content conventional dry matter, between 15 and 24% by weight and offers the advantages of limiting the odors possibly perceived in an unpleasant manner by the consumer such as alcohol smells and certain aromatic notes especially sulfur and phenol notes, to allow a better stability retention and easier resuspension. The development of contaminants is further reduced with this conditioning.
- a packaging comprising at least one material whose surface is such that the S / M ratio is at least 6 and whose coefficient of permeability to O 2 is between 400 and 4000 cm 3 / m 2 .24 h. bar, preferably 400 and 1,000 cm 3 / m 2 .24h.bar.
- a packaging comprising at least one material whose surface is such that the S / M ratio is at least 1.2, preferably 1.3 and whose permeability coefficient at I 1 O 2 is between 1000 and 8000 cm 3 / m 2 .24h.bar, preferably between
- such a packaging is particularly suitable for packaging a liquid yeast with a higher solids content, that is to say at least 25% by weight, in particular creams of baker's yeast. said high density (solids content between 25 to 46% by weight) containing one or more osmotic agents, such as for example polyhydroxy food compounds and food salts.
- This packaging immediately above is suitable for application in the form of stains, preferably stains containing at least 100 g, in particular between 200 and 1200 g of liquid product containing fresh yeast, more particularly about 500 g.
- 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 flat-shaped shape also offers great 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 pack When in the form of a bag, the pack may have a substantially rectangular, circular or ovoid geometric shape having an upper portion, a lower portion and at least one side portion.
- It may comprise, in a preferred form, at least one bellows in the lateral part and / or a bellows in the lower part and / or a bellows in the upper part.
- the material constituting the knowledge may be identical or different from that constituting the bellows.
- the presence of the bellows allows an increase in the volume of the known between 10 and 50% compared to the volume without bellows.
- a content of liquid product containing the yeast of about 500 g, and whose dimensions (excluding welds) would be about 15 cm x 23 cm.
- the invention therefore relates to these bags having dimensions (excluding welds) 12-18 cm x 18-25 cm.
- the packaging according to the invention is rigid on a part of its surface exposed in contact with the liquid product containing yeast, preferably fresh.
- the exchange surface defined by the material may for example be fixed above to form a flexible seal, in particular an opening cap.
- This embodiment corresponds to the presentation of a unit dose or a multi-dose packaging of cream for example to form a pot with a lid.
- This mode corresponds for example to a pot having a cylindrical shape of inner diameter of 5 to 15 cm and a height of 2 to 5 cm.
- 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 such as the surface average of the permeability coefficients of different parts.
- the average coefficient will be defined as (CP1 Sl + CP2S2) / (S1 + S2).
- the material is chosen from the class of synthetic polymers, in particular polyolefins and PET and organic films.
- synthetic polymers 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.
- organic films is meant according to the invention in particular the biodegradable polymers. Examples are cellulose films, starch-based films, protein-based films, optionally supplemented with plasticizer and synthetic polymers. These 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 microns, typically about 10 to 50 microns.
- 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 may be disposed at any layer, i.e. at the inner surface in contact with the yeast-containing liquid product, at the intermediate layer or at the level of the layer external.
- the material can be combined with other materials by conventional calendering, complexing, coextrusion and plaxing techniques known to those skilled in the art.
- 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 is provided with means for closing it after use and use the product later.
- a resealable package can be provided.
- the operculum contains a pressure-sensitive adhesive which is discovered during the first use by tearing along the weld seam.
- This type of packaging is known for example from the patent WO-A-9719867 and patent applications in the name of Soplaril citing this application.
- the package may also be provided with a slide strip.
- 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 maximum period of 8 hours, and preferably for 4 hours, and even more preferably up to 20 ° C for a maximum period of 2h.
- the subject of the invention is also a process for preserving and using a liquid product containing yeast, preferably fresh and preferably baked, comprising the following steps: conditioning the liquid product containing yeast in the packaging according to the invention, preferably 5 days or less after its production, then - conservation of said liquid product packaging containing yeast until its use at a storage temperature of 15 ° C or less, preferably equal to or less than 10 ° C, and then optionally exposure to a temperature variation of up to 35 ° C for a period of up to 4h, preferably up to 20 ° C for a maximum period of 2h, then use of the liquid product containing yeast.
- said method comprises the following steps: conditioning the liquid product containing yeast, preferably fresh, preferably 5 days or less after its production, and then preserving said liquid product packaging containing yeast during its transport at a temperature between 0 and 15 ° C, preferably about 4 0 C, then storage at a temperature between 0 and 15 ° C, preferably between 8 and 10 ° C for at least 2 weeks, preferably 4 to 8 weeks, and more preferably 4 to 6 weeks since the packaging of the product containing yeast then - optionally exposure to a temperature variation up to
- 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 oenological 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 therefore also provides 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.
- internal layer in the multilayer complexes is meant the layer exposed in contact with the yeast cream.
- packaging 1 tri-layer complex containing an aluminum foil, waterproof, comparable to those used for the packaging of dry yeast in vermicelli.
- conditioning 2 knowledge of a polymer material having an air flow rate greater than 0.1 Nlitre / hour / cm 2 under a .DELTA.P 12 mbar.
- packaging 3 according to the invention made of a bilayer complex material, consisting of an outer layer of 45 g / m Kraft paper glued to a polypropylene inner layer (PP cast) of thickness 25 microns; coefficient of permeability O 2 of 380 cm 3 / m 2 .24 hrbar.
- packaging 4 made of a polyethylene material PE 40 ⁇ m thick; coefficient of permeability O 2 of 3500 cm 3 / m 2 .24 hrbar; CO 2 permeability coefficient of 25 400 cm 3 / m 2 .24 hrbar.
- packaging according to the invention entirely composed of a bilayer complex consisting of a 60 g / m Kraft outer layer coated with an inner layer of polyethylene PE 20 g / m; permeability coefficient O 2 of 8,400 cm / m .24 hrbar; CO 2 permeability coefficient of 45,000 cm 3 / m 2 .24 hrbar.
- packaging 6 entirely composed of a bilayer complex consisting of an outer layer of OPP coextruded oriented polypropylene with a thickness of 20 ⁇ m bonded to an inner layer of linear LDPE polyethylene 20 ⁇ m thick; coefficient of permeability O 2 of 1570 cm 3 / m 2 .24 hrbar; CO 2 permeability coefficient of 7600 cm 3 / m 2 .24 hrbar.
- packaging 7 entirely composed of a multilayer complex consisting of an outer layer of OPP oriented polypropylene with a thickness of 20 ⁇ m bonded to an intermediate layer of Kraft paper 22 g / m 2 coated an inner layer of polyethylene PE 6 g / m 2 ; O 2 permeability coefficient of 1600 cm 3 / m 2 .24h.bar; CO 2 permeability coefficient of 5 400 cm 3 / m 2 .24 h.bar packaging 8 according to the invention: entirely composed of a multilayer complex consisting of an outer layer of OPP oriented polypropylene with a thickness of 20 ⁇ m bonded an intermediate layer of 45 g / m 2 Kraft paper coated with an inner layer of polyethylene PE 15 g / m; coefficient of permeability O 2 of 1630 cm 3 / m 2 .24 hrbar.
- packaging 9 entirely composed of a multilayer complex consisting of an outer layer of OPP oriented polypropylene having a thickness of 20 ⁇ m bonded to an intermediate layer of 40 g / m 2 Kraft paper bonded to an inner layer PEBD polyethylene 20 ⁇ m; coefficient of permeability O 2 of 1350 cm 3 / m 2 .24 h.bar.
- 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 performances correspond to fermentative force measurements on normal and sweet dough (application in breadmaking on French bread and brioche), changes in dry matter content, ethanol and trehalose dosage.
- packaging 1 With regard to packaging 1, it should be noted that the bursting of the skins was also observed at storage temperatures of 4 ° C. and 20 ° C. Internal pressure caused by the accumulation of gases produced by the yeast (CO 2 and ethanol) causes in less than 2 weeks the rupture of the welds of the stains.
- the packages according to the invention have acceptable performance in terms of fermenting force tested on baking dough.
- the loss of fermenting force after 6 weeks with the packs according to the invention is less than or equal to 50% of normal paste, and remains acceptable for use in sweet dough.
- the liquid products preserved in the packaging according to the invention gave very satisfactory bread-making products.
- Packs 1 and 2 can not be stored under consumer market conditions, particularly at 8-10 ° C.
- the packages according to the invention are the only ones which allow a conservation of the qualities during the conservation phase at 8 ° -
- the packages 6 to 9 are those that give the best results especially because they limit the settling and allow a good emptying of the cream during use. In addition, no smell of alcohol is perceptible by the consumer with these packaging.
- the packages 6, 8 and 9 are those which also have the best machinability (weld strength).
- 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: 8 weeks at 8-10 ° C with application of a temperature thermal shock of 35 ° C for 4 hours to 4 weeks. The analysis is thus carried out 8 weeks after the conditioning of the yeast cream.
- the dry matter loss (as a percentage of the initial value during conditioning).
- the alcohol content g / l content in ethanol.
- the trehalose content (percentage content of dry matter in trehalose).
- fermentary strength application in breadmaking on French bread and brioche
- the other parameters of use the evaluation of swelling, odor, decantation and emptying capacity of the cream outside of its conditioning ).
- 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, higher loss of trehalose (greater trehalose loss in package 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)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP08829761A EP2176142B1 (en) | 2007-07-18 | 2008-07-16 | New packaging for liquid products |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP07290898A EP2019051B1 (en) | 2007-07-18 | 2007-07-18 | New packaging for liquid products |
EP08829761A EP2176142B1 (en) | 2007-07-18 | 2008-07-16 | New packaging for liquid products |
PCT/FR2008/001042 WO2009030832A2 (en) | 2007-07-18 | 2008-07-16 | Novel packaging for liquid products |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2176142A2 true EP2176142A2 (en) | 2010-04-21 |
EP2176142B1 EP2176142B1 (en) | 2012-12-19 |
Family
ID=38727808
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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EP07290898A Active EP2019051B1 (en) | 2007-07-18 | 2007-07-18 | New packaging for liquid products |
EP08829761A Not-in-force EP2176142B1 (en) | 2007-07-18 | 2008-07-16 | New packaging for liquid products |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP07290898A Active EP2019051B1 (en) | 2007-07-18 | 2007-07-18 | New packaging for liquid products |
Country Status (23)
Country | Link |
---|---|
US (2) | US20110311677A1 (en) |
EP (2) | EP2019051B1 (en) |
JP (1) | JP5443350B2 (en) |
CN (1) | CN101743179B (en) |
AR (1) | AR067581A1 (en) |
AT (1) | ATE455057T1 (en) |
AU (1) | AU2008294660B2 (en) |
BR (1) | BRPI0814727B1 (en) |
CA (1) | CA2692625C (en) |
CL (1) | CL2008002112A1 (en) |
DE (1) | DE602007004321D1 (en) |
DK (1) | DK2019051T3 (en) |
EA (1) | EA016553B1 (en) |
ES (1) | ES2340730T3 (en) |
HR (1) | HRP20100090B1 (en) |
MA (1) | MA31560B1 (en) |
MX (1) | MX2010000419A (en) |
NZ (1) | NZ582662A (en) |
PL (1) | PL2019051T3 (en) |
PT (1) | PT2019051E (en) |
SI (1) | SI2019051T1 (en) |
UA (1) | UA97994C2 (en) |
WO (1) | WO2009030832A2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102220266B (en) * | 2011-05-12 | 2012-12-26 | 山东省农业科学院家禽研究所 | Production method and open fermentation method of bacillus subtilis culture preparation |
FR2984285B1 (en) * | 2011-12-14 | 2015-05-01 | Lesaffre & Cie | MATERIAL AND PACKAGING FOR YEAST PRESERVATION |
ITMI20130935A1 (en) * | 2013-06-06 | 2014-12-07 | Ind Termoplastica Pavese S P A | HIGH GAS FILM PERMEABILITY, SUITABLE FOR PACKAGING LIQUID FOODS THAT REQUIRE A GASSOUS EXTERNAL EXTERNAL EXCHANGE, IN PARTICULARLY SUITABLE FOR PACKAGING CREAM YEAST |
Family Cites Families (19)
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FR1203991A (en) * | 1958-09-18 | 1960-01-22 | Alsacienne De Levure Et Alcool | Packaging for yeast |
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 (en) * | 1989-05-31 | 1991-01-10 | Toyo Jozo Co Ltd | Processed paper packaging form for yeast cake |
FI900804A (en) * | 1990-02-16 | 1991-08-17 | Alko Ab Oy | WHEELS REQUIRED FOR FOUNDATION. |
EP0461725B2 (en) * | 1990-06-11 | 2003-07-23 | Dsm N.V. | Stabilisation of cream yeast |
JPH06181751A (en) * | 1992-12-18 | 1994-07-05 | Oriental Yeast Co Ltd | Packaged yeast |
US5547694A (en) * | 1993-03-23 | 1996-08-20 | The Pillsbury Company | Container for refrigeratable yeast-leavened doughs |
JP3204879B2 (en) * | 1995-08-04 | 2001-09-04 | オリエンタル酵母工業株式会社 | Bread yeast wrapping paper |
DE69729763T2 (en) * | 1996-02-28 | 2004-12-09 | Cryovac, Inc. | Packaging film for cheese |
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 |
SK286837B6 (en) * | 2000-06-30 | 2009-06-05 | Gbi Holding B.V. | Packaging means for liquid yeast |
US8313785B2 (en) * | 2001-12-05 | 2012-11-20 | Lesaffre Et Compagnie | Liquid yeast compositions |
EP1547467A1 (en) * | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
-
2007
- 2007-07-18 DK DK07290898.1T patent/DK2019051T3/en active
- 2007-07-18 SI SI200730210T patent/SI2019051T1/en unknown
- 2007-07-18 AT AT07290898T patent/ATE455057T1/en active
- 2007-07-18 EP EP07290898A patent/EP2019051B1/en active Active
- 2007-07-18 PT PT07290898T patent/PT2019051E/en unknown
- 2007-07-18 DE DE602007004321T patent/DE602007004321D1/en active Active
- 2007-07-18 ES ES07290898T patent/ES2340730T3/en active Active
- 2007-07-18 PL PL07290898T patent/PL2019051T3/en unknown
-
2008
- 2008-07-16 UA UAA201001700A patent/UA97994C2/en unknown
- 2008-07-16 JP JP2010516537A patent/JP5443350B2/en active Active
- 2008-07-16 BR BRPI0814727-2A patent/BRPI0814727B1/en active IP Right Grant
- 2008-07-16 US US12/669,020 patent/US20110311677A1/en not_active Abandoned
- 2008-07-16 NZ NZ582662A patent/NZ582662A/en unknown
- 2008-07-16 WO PCT/FR2008/001042 patent/WO2009030832A2/en active Application Filing
- 2008-07-16 CN CN2008800247878A patent/CN101743179B/en active Active
- 2008-07-16 EP EP08829761A patent/EP2176142B1/en not_active Not-in-force
- 2008-07-16 AU AU2008294660A patent/AU2008294660B2/en active Active
- 2008-07-16 CA CA2692625A patent/CA2692625C/en active Active
- 2008-07-16 MX MX2010000419A patent/MX2010000419A/en active IP Right Grant
- 2008-07-16 EA EA201070157A patent/EA016553B1/en not_active IP Right Cessation
- 2008-07-17 AR ARP080103075A patent/AR067581A1/en active IP Right Grant
- 2008-07-17 CL CL2008002112A patent/CL2008002112A1/en unknown
-
2009
- 2009-12-23 MA MA32447A patent/MA31560B1/en unknown
-
2010
- 2010-02-18 HR HRP20100090AA patent/HRP20100090B1/en active IP Right Grant
-
2019
- 2019-04-17 US US16/386,836 patent/US20190241355A1/en not_active Abandoned
Non-Patent Citations (1)
Title |
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