Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
  • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
  • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
  • A23K30/20—Dehydration
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
• • 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
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
  • A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
  • A61K8/9789—Magnoliopsida [dicotyledons]
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
  • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
  • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
  • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
  • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

• Plant biorefinery is a booming industrial activity. It aims to extract and enhance the different compounds present in plants, in order to enhance them in different industrial sectors ranging from human food to cosmetics, via industrial pharmacy.
• classifications There are several classifications and one of them consists of classifying the sectors by the botanical source used as a raw source of compounds, e.g. the wheat sector or the corn sector.
• the co-products are commonly mixed and then dried in order to be used as nutrients in animal feed because of their richness in fibers and proteins.
• ethanol plants (“DDGS”, English: “Distillers Dried Grains with Solubles”) or even starch co-products (English: “Corn Gluten Feed” or “Wheat Gluten Feed”).
• Maillard reactions also have the consequence of degrading the digestibility of the product resulting from drying. This deterioration is widely described in the publications "US GRAINS COUNCIL - A guide to Distiller’s Dried Grains with Solubles - Third Edition” and "Porcine Research Days 2009 - Nutritional value of European wheat grains in growing pork".
• the digestibility of organic matter can fall between 60 and 45% in pigs, when co-drying generates browning reactions
• the pea sector also generates pulp fractions and soluble fractions. These have good nutritional value for animals.
• This nutritional value was studied at the swine experimental station of INRA in Rennes, during two series of In Vivo digestibility measurements, on growing pigs.
• INRA measured the total digestibility of the constituents of wet pea pulp and the liquid pea soluble, compared with that of crushed raw peas.
• the study focused on the ileal digestibility of the protein and amino acids.
• a first object of the invention relates to the product from the mixture of soluble fraction of legumes and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.
• the legume is preferably chosen from the list composed of faba bean and pea. Peas being particularly preferred.
• the product in powder form is characterized in that 80%, preferably 90% of its particle size distribution has a size between 50 microns and 3000 microns, preferably between 100 microns and 2000 microns, even more preferably between 300 microns and 1000 microns.
• the product according to the invention has a so-called L * a * b coloration, characterized in that its component L is greater than 30, preferably greater than 40, even more preferably greater than 50.
• the coloration L * a * b of the product according to the invention is also characterized by its component a less than 20, preferably less than 10, and its component b greater than 25, preferably greater than 30 , preferably greater than 40, preferably greater than 50.
• the product according to the invention has a lysine content of between 3% and 10% by weight over its total protein content, preferably between 5 and 8% by weight.
• the product according to the invention is characterized in that the total digestibility of its organic matter for monogastrics is greater than 75%.
• the invention also consists in a process for producing the product obtained from the mixture of soluble fraction of legumes and legume pulps, the dry matter content of which is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight comprising the following steps:
• the legume is chosen from the list composed of faba bean and pea. Peas being particularly preferred.
• the ratio expressed in dry matter content between the soluble fraction and the pulp fraction is between 0.8 / 1, 2 and 1, 2/0, 8, preferably 1/1.
• the soluble fraction is pre-concentrated between 30 and 50% by weight, preferably 50% by weight of M.S. (dry matter) before mixing with the fibers, also called pulp fraction.
• M.S. dry matter
• the pulp fraction and the soluble fraction are mixed in a high performance mixer for a residence time of less than 5 min.
• the drying is carried out via an annular dryer technology (English: Ring-Dryer).
• the evaporation mist obtained during drying is recycled.
• the invention finally also consists in the industrial use of the mixture of soluble fraction of legumes and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight in the industrial applications such as human food, animal feed, pharmaceuticals or cosmetics.
• a first object of the invention relates to the product obtained from the mixture of soluble fraction of legumes and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.
• the legume is preferably chosen from the list composed of faba beans and peas. Peas being particularly preferred.
• the dry matter content is measured by any method well known to those skilled in the art.
• the so-called "desiccation” method is used. It consists in determining the quantity of water evaporated by heating a known quantity of a sample of known mass.
• the water is evaporated by placing the sample in a heated enclosure until the mass of the sample stabilizes, the water being completely evaporated.
• the temperature is 105 ° C under atmospheric pressure
• soluble fraction of legumes means the residual aqueous fraction after extraction of starch, pulps and globulin type proteins from legume seeds by a so-called “wet” fractionation process.
• a so-called "wet” fractionation process is for example the method described by the applicant in patent application EP1400537 incorporated here by reference.
• the principle of this process is to grind the legume seed to obtain a flour which will be resuspended in water. With the help of decanters and hydrocyclones, the starch and the internal fibers (pulps) are separated.
• the residual protein-rich solution is acidified to a pH around 4.5 then undergoes heating in order to coagulate the proteins called globulins, which will be separated by centrifugation.
• the residual solution consists of the "soluble fraction”.
• This process makes it possible to obtain the soluble fractions of peas and the pulp of peas (cf. paragraphs 105 and 106). It can be modified by adding, for example, a quenching or toasting step (dry grain heating).
• This soluble fraction of legume is mainly composed of proteins soluble in acidic pH, mainly belonging to the albumin group as well as the various water-soluble compounds such as sugars and salts.
• the soluble legume fraction can also undergo heat treatment allowing the elimination of anti-nutritional factors such as anti-tryptic factors.
• legumes is considered here as the family of dicotyledonous plants of the order Fabales. It is one of the most important families of flowering plants, the third after Orchidaceae and Asteraceae by the number of species. It has about 765 genera comprising more than 19,500 species.
• Several legumes are important cultivated plants, including peas, faba beans, lupins, beans, chickpeas, peanuts, lentils, beans, carob, liquorice.
• pea being here considered in its broadest sense and including in particular all varieties of “smooth pea”("smoothpea”) and “wrinkled pea”("wrinkledpea”), and all mutant varieties of “smooth pea” and “wrinkled pea”, whatever the uses for which these varieties are generally intended (human food, animal nutrition and / or other uses).
• pea in the present application includes varieties of peas belonging to the genus Pisum and more particularly to the sativum and aestivum species.
• mutant varieties are in particular those called “mutants r”, “mutants rb”, “mutants rug 3”, “mutants rug 4”, “mutants rug 5” and “mutants lam” as described in the article by CL HEYDLEY and al. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.
• the particle size of the product in powder form is characterized in that 80%, preferably 90% of its particle size distribution has a size between 50 microns and 3000 microns, preferably between 100 microns and 2000 microns, again more preferably between 300 microns and 1000 microns.
• the particle size will be measured using any technique well known to those skilled in the art. Preferably, laser particle size will be used. This particle size will be expressed in volume distribution.
• the product according to the invention has a so-called L * a * b coloration, characterized in that its L component is greater than 30, preferably greater than 40.
• the coloring L * a * b of the product according to the invention is also characterized by its component a less than 20, preferably less than 10, and its component b greater than 25, preferably more than 30, preferably greater than 40, preferably greater than 50.
• L * a * b coloring is meant the evaluation of the coloring, using a suitable spectrophotometer, which converts it into 3 parameters:
• - parameter a represents the value on a red green axis
• - parameter b represents the value on a blue yellow axis.
• the measurement of this coloration is preferably carried out using DATA COLOR -DATA FLASH 100 or KONIKA MINOLTA CM5 spectrophotometers, with the help of their user manuals.
• the product according to the invention has a lysine content of between 3% and 10% by weight over its total protein content, preferably between 5 and 8% by weight.
• the total protein content can be determined by any protocol well known to those skilled in the art, such as, for example, the determination of the total amount of amino acids.
• a total nitrogen dosage will be carried out according to the Dumas method and the value will be multiplied by the coefficient 6.25.
• the total protein content is between 10% and 30%, preferably between 15% and 25%.
• Lysine (abbreviations IUPAC-IUBMB: Lys and K) is an ⁇ -amino acid whose L-enantiomer is one of the 22 proteinogenic amino acids. Its semi-developed formula is as follows:
• the Maillard reaction is a chemical reaction which corresponds to the action of reducing sugars on proteins, and contributing in particular to the appearance brownish color and odorous compounds (by generation of aldehydes and ketones).
• the product according to the invention is characterized in that the total digestibility of its organic matter for monogastrics is greater than 75%.
• organic matter is meant in the present application the total amount of dry matter after subtraction of the ashes, mainly consisting of inorganic salts.
• nogastric animal in the present application any domestic animal (pig, poultry) having a single gastric pouch, as opposed to ruminants, which have four. Monogastric animals are particularly difficult to digest food that has undergone Maillard reactions.
• the protocol used to determine the total digestibility of organic matter known as the 2005 CVB Protocol is well known to those skilled in the art.
• a second object of the invention relates to a process for producing the product from the mixture of soluble legume fractions and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight. weight, even more preferably greater than 94% by weight comprising the following steps:
• the legume is chosen from the list consisting of faba beans and peas. Peas being particularly preferred.
• the first stage of pre-treatment of pea seeds consists of the preparation for the following stages.
• the external fibers are separated from the seeds themselves.
• the seeds can then undergo stages of cleaning, sieving (separation of seeds from pebbles, for example), soaking, blanching, toasting.
• the scale of the heat treatment will be 3 min at 80 ° C.
• the second step is described precisely in patent application EP1400537 which is incorporated here by reference.
• the principle of this process is to grind the legume seed to obtain a flour which will be resuspended in water. With the help of decanters and hydrocyclones, the starch and the internal fibers (pulps) are separated.
• the residual solution rich in protein, is acidified to a pH around 4.5 and then undergoes heating in order to coagulate the so-called globulin proteins, which will be separated by centrifugation.
• the residual solution consists of the "soluble fraction" Any other wet extraction process resulting in the generation of the 4 fractions: a starch fraction, a pulp fraction, a protein fraction of globulin type and a soluble fraction is nevertheless also possible. It is also possible to obtain a concentrate by dry process (turbo-separation or air-classification) then to continue the extraction of the various fractions by wet process.
• the third step consists of an intimate mixture between the pulp fraction and the soluble fraction. It is to the credit of the licensee to have highlighted that if this mixture was poorly produced, the operation of the dryer is degraded and the final qualities of the product after drying deteriorate rapidly.
• the ratio expressed in dry matter content between the soluble fraction and the pulp fraction is between 0.8 / 1, 2 and 1, 2 / 0.8, preferably between 1/1 and 1, 2/0, 8, preferably 1/1.
• the pulp fraction and the soluble fraction are mixed in a high-performance mixer for a residence time of less than 5 min.
• a Plowshare® type mixer from Lodige is used. The goal here is to obtain a homogeneous intimate mixture of the two fractions. Such a result makes it possible to obtain optimal drying thereafter, without sticking in the installation.
• the soluble fraction is pre-concentrated between 30 and 50% by weight, preferably 50% by weight of dry matter (MS), before mixing with the fibers, also called pulp fraction.
• MS dry matter
• the soluble fraction thus concentrated has a crude protein content (N * 6.25) between 20% and 40% by weight on dry matter.
• the fourth step consists in drying the mixture thus obtained.
• This technology is an improvement on the flash type dryer technology (English: Flash-dryer), where the wet mixture is dispersed in a stream of heated air (or gas) which transmits it through a drying duct .
• the material dries as it travels.
• the product is separated using cyclones and / or bag filters.
• PGR partial gas recycling
• the annular dryer differs from the flash type dryer (English: Flash dryer) by incorporating a classifier (collector), which allows the recirculation of a partial amount of the semi-dried product in the area initial heating for additional drying and dispersing.
• the air outlet temperature will be managed so as to be between 80 and 130 ° c, preferably between 90 ° c and 120 ° c, even more preferably between 100 and 1 10 ° C.
• the air inlet temperature will be between 180 and 300 ° C, preferably 240 and 265 ° C.
• the dry matter content at the inlet should be greater than 65% by weight, preferably greater than 70% by weight. In fact, if the dry matter content is below this threshold, the Applicant has highlighted less perfect drying, resulting in problematic sticking in the drying installation. In addition, these conditions make it possible to obtain a final product whose average diameter is centered on 1000 microns.
• the invention finally also consists in the industrial use of the mixture of soluble pea fraction and of the pea pulp fraction, the dry matter content of which is greater than 90% by weight, preferably greater than 92% by weight, even more preferably greater than 94% by weight in industrial applications such as human food, animal feed, pharmacy or cosmetics.
• FIG. 1 shows the evolution over time of the L * a * b coloration of the wheat-based product of the prior art.
• the abscissa axis corresponds to the time expressed in minutes and the ordinate axis corresponds to the coloring L * a * b.
• FIG. 2 shows the evolution over time of the coloration L * a * b of the pea base product according to the invention.
• the abscissa axis corresponds to the time expressed in minutes and the ordinate axis corresponds to the coloring L * a * b.
• FIG. 3 shows the evolution over time of the reducing sugar and lysine levels of the wheat-based product of the prior art.
• the abscissa axis corresponds to the time expressed in minutes
• the ordinate axis (left) corresponds to the rate of reducing sugars expressed as a percentage by weight relative to the gross weight
• the ordinate axis (right) corresponds to the lysine rate expressed as a percentage by weight relative to the gross weight.
• FIG. 4 shows the evolution over time of the reducing sugar and lysine levels of the pea base product according to the invention.
• the abscissa axis corresponds to the time expressed in minutes
• the ordinate axis (left) corresponds to the rate of reducing sugars expressed as a percentage by weight per relative to gross weight
• the ordinate axis (right) corresponds to the rate of lysine expressed as a percentage by weight relative to the gross weight.
• Example 1 Obtaining a product according to the invention
• pea seeds are ground in order to obtain a flour.
• 300 kg of flour at 87% by weight of dry matter are then put to soak in water at the final concentration of 25% by dry weight, at a pH of 6.5, for 30 minutes at room temperature.
• 1044 kg of flour suspension at 25% by weight of dry matter i.e. 261 kg of dry flour
• This separation leads to a light phase consisting of the protein, internal fiber (pulp) and soluble mixture.
• the heavy phase, containing the starch is set aside.
• the light phase at the outlet of hydrocyclones contains a mixture (142 kg dry weight in total): fibers (approximately 14.8% by weight, or 21 kg dry), proteins (approximately 42, 8% by weight, i.e. 60.8 kg dry) and soluble (about 42.4% by weight, i.e. 60.2 kg dry). It is then brought to a dry matter content of 11.4%.
• the fibers are separated on centrifugal decanters of the WESPHALIA type used in an industrial starch processing unit for potatoes.
• the light phase at the outlet of the centrifugal decanter contains a mixture of proteins and solvents, while the heavy phase contains the pea fibers.
• the heavy phase contains 105 kg of fibers at 20% by weight of dry matter. It is found that almost all of the fibers are well found in this fraction. This fraction will be referred to below as "Internal pea fibers" and corresponds to the pulp fraction.
• the light fraction contains 1,142 kg of a mixture of soluble and protein solutions.
• the proteins are coagulated at their isoelectric point by adjusting the light phase at the outlet of the centrifugal decanter to a pH of 4.6 and heating this solution at 70 ° C. for 20 min. After protein precipitation, the sediment containing 56 kg of protein (86% N 6.25 on dry matter) at 93% by weight of dry matter is eliminated.
• the liquid fraction which will be called “Soluble fraction of the pea” is concentrated by evaporation under vacuum to approximately 50% by weight of DM.
• the two fractions "Internal pea fibers" and "Residual soluble fraction of pea” are mixed using a Paddle mixer Lôdige FM130 with a respective dry matter ratio of 45/55.
• the dry matter content is adjusted to about 70% by weight.
• the mixture is dried using a ring dryer (English: Ring-Dryer) from the DEDERT brand.
• the evaporative capacity is 60-80 kg of water / h.
• the ring dryer (English: Ring-Dryer) is configured in so-called "PG R" mode, that is to say with recycling of the evaporation mist.
• the operation of the ring dryer (English: Ring-Dryer) is adjusted in order to guarantee an air inlet temperature of 250 ° C and air outlet temperature of 1115 ° C.
• Example 2 Stability at the temperature of the invention versus products of the prior art
• Example 2 aims to demonstrate the impact of the drying conditions on the properties of the product of the invention when it is exposed to temperature.
• 100g samples of the two samples are then introduced into hermetically sealed aluminum sachets, then introduced into an oven heated to 100 ° C. Samples are taken regularly at regular intervals for 120 min.
• Example 3 Expertise in the nutritional properties of the product according to the invention in feeding pigs
• the pigs were fed twice a day, at a food level equal to 3.2 times the need for maintenance.
• the average live weight of pigs at the start of the experiment was 49.5 kg.
• the average digestibility of the organic matter of the product obtained according to the invention in Example 1 was established at 82%.

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• Life Sciences & Earth Sciences (AREA)
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• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• Birds (AREA)
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• General Health & Medical Sciences (AREA)
• Animal Behavior & Ethology (AREA)
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• Proteomics, Peptides & Aminoacids (AREA)
• Pharmacology & Pharmacy (AREA)
• Medicinal Chemistry (AREA)
• Nutrition Science (AREA)
• Agronomy & Crop Science (AREA)
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• Fodder In General (AREA)
• Beans For Foods Or Fodder (AREA)
• Cosmetics (AREA)
• Medicines Containing Plant Substances (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

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• 2018
  • 2018-12-21 FR FR1873878A patent/FR3090279B1/fr active Active
• 2019
  • 2019-12-20 US US17/309,797 patent/US20220071234A1/en active Pending
  • 2019-12-20 CN CN201980088079.9A patent/CN113423283A/zh active Pending
  • 2019-12-20 EP EP19848967.6A patent/EP3897186A1/de active Pending
  • 2019-12-20 JP JP2021535003A patent/JP2022514850A/ja active Pending
  • 2019-12-20 AU AU2019408905A patent/AU2019408905A1/en active Pending
  • 2019-12-20 CA CA3122610A patent/CA3122610A1/fr active Pending
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