ES2676569T1 - Goma gellan con alto contenido de acilo estable en calcio para una estabilidad coloidal mejorada en bebidas - Google Patents
Goma gellan con alto contenido de acilo estable en calcio para una estabilidad coloidal mejorada en bebidas Download PDFInfo
- Publication number
- ES2676569T1 ES2676569T1 ES17207787.7T ES17207787T ES2676569T1 ES 2676569 T1 ES2676569 T1 ES 2676569T1 ES 17207787 T ES17207787 T ES 17207787T ES 2676569 T1 ES2676569 T1 ES 2676569T1
- Authority
- ES
- Spain
- Prior art keywords
- gellan gum
- beverage
- fermentation broth
- gellan
- less
- 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.)
- Pending
Links
- 229920002148 Gellan gum Polymers 0.000 title claims abstract 16
- 235000010492 gellan gum Nutrition 0.000 title claims abstract 13
- 239000000216 gellan gum Substances 0.000 title claims abstract 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract 7
- 125000002252 acyl group Chemical group 0.000 title claims abstract 7
- 239000011575 calcium Substances 0.000 title claims abstract 7
- 229910052791 calcium Inorganic materials 0.000 title claims abstract 7
- 235000013361 beverage Nutrition 0.000 title claims 10
- 238000000855 fermentation Methods 0.000 claims abstract 9
- 230000004151 fermentation Effects 0.000 claims abstract 9
- 230000035945 sensitivity Effects 0.000 claims abstract 6
- 239000002253 acid Substances 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims abstract 3
- 238000009928 pasteurization Methods 0.000 claims abstract 3
- 108010053481 Antifreeze Proteins Proteins 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 239000002245 particle Substances 0.000 claims 2
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 235000009470 Theobroma cacao Nutrition 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 244000240602 cacao Species 0.000 claims 1
- 159000000007 calcium salts Chemical class 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000000499 gel Substances 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 1
- 239000008141 laxative Substances 0.000 claims 1
- 229940125722 laxative agent Drugs 0.000 claims 1
- 239000011859 microparticle Substances 0.000 claims 1
- 239000011707 mineral Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 229940001941 soy protein Drugs 0.000 claims 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/075—Macromolecular gels
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Materials Engineering (AREA)
- General Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Cosmetics (AREA)
- Colloid Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Una goma gellan con alto contenido de acilo con baja sensibilidad al calcio que tiene un punto de ajuste mayor que 70ºC preparada mediante un proceso que comprende preparar un caldo de fermentación de goma gellan, ajustar el pH del caldo de fermentación de gellan nativa a menos de 6,5 mediante adición de ácido, y después pasteurizar el caldo, en donde el caldo de fermentación se mantiene a un pH menor que 6,5 durante la pasteurización.
Claims (10)
- 510152025REIVINDICACIONES1. Una goma gellan con alto contenido de acilo con baja sensibilidad al calcio que tiene un punto de ajuste mayor que 70°C preparada mediante un proceso que comprende preparar un caldo de fermentación de goma gellan, ajustar el pH del caldo de fermentación de gellan nativa a menos de 6,5 mediante adición de ácido, y después pasteurizar el caldo, en donde el caldo de fermentación se mantiene a un pH menor que 6,5 durante la pasteurización.
- 2. La goma gellan con alto contenido de acilo con baja sensibilidad al calcio de la reivindicación 1, que tiene una histéresis térmica baja.
- 3. Una bebida que comprende partículas suspendidas y una goma gellan con alto contenido de acilo con baja sensibilidad al calcio,en donde la goma gellan se prepara mediante un proceso que comprende preparar un caldo de fermentación de goma gellan, ajustar el pH del caldo de fermentación de gellan nativa a menos de 6,5 mediante adición de ácido, y después pasteurizar el caldo, en donde el caldo de fermentación se mantiene a un pH menor que 6,5 durante la pasteurización.
- 4. La bebida de la reivindicación 3, en donde la goma gellan con alto contenido de acilo con baja sensibilidad al calcio tiene una temperatura de ajuste mayor que 70°C.
- 5. La bebida de la reivindicación 3, en donde la goma gellan con alto contenido de acilo con baja sensibilidad al calcio tiene una histéresis térmica baja.
- 6. La bebida de la reivindicación 3, en donde las partículas suspendidas se seleccionan del grupo que consiste en pulpas de fruta, polvos de cacao, minerales, puntos de gel, proteína de soja, micropartículas de suero de leche, aceites con sabor emulsionados y mezclas de los mismos.
- 7. La bebida de la reivindicación 3, en donde la concentración de goma gellan es 0,01 a 0,05 % en peso.
- 8. La bebida de la reivindicación 3, en donde la concentración de goma gellan es 0,06 a 0,20 % en peso.
- 9. La bebida de la reivindicación 3, que además comprende sales de calcio solubles o insolubles.
- 10. La bebida de la reivindicación 3, en donde la bebida es a base de lácteos, a base de soja, a base de frutas, a base de nutrientes o de sustitutivos de comidas o laxantes ricos en fibra.Módulo elástico relativo (normalizado)
imagen1
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US57421504P | 2004-05-26 | 2004-05-26 | |
US574215P | 2004-05-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2676569T1 true ES2676569T1 (es) | 2018-07-23 |
Family
ID=35463283
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES17207787.7T Pending ES2676569T1 (es) | 2004-05-26 | 2005-05-24 | Goma gellan con alto contenido de acilo estable en calcio para una estabilidad coloidal mejorada en bebidas |
ES05752148.6T Active ES2675225T3 (es) | 2004-05-26 | 2005-05-24 | Goma gellan con alto contenido de acilo y estable en calcio para una mejor estabilidad coloidal en bebidas |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES05752148.6T Active ES2675225T3 (es) | 2004-05-26 | 2005-05-24 | Goma gellan con alto contenido de acilo y estable en calcio para una mejor estabilidad coloidal en bebidas |
Country Status (16)
Country | Link |
---|---|
US (3) | US8513408B2 (es) |
EP (2) | EP1771086B1 (es) |
JP (1) | JP5419349B2 (es) |
CN (1) | CN101001538B (es) |
AR (2) | AR049120A1 (es) |
BR (1) | BRPI0511559B1 (es) |
CA (1) | CA2568204C (es) |
DE (1) | DE17207787T1 (es) |
DK (1) | DK1771086T3 (es) |
ES (2) | ES2676569T1 (es) |
MX (1) | MXPA06013781A (es) |
PE (1) | PE20060073A1 (es) |
PL (2) | PL1771086T3 (es) |
RU (1) | RU2377870C2 (es) |
TW (1) | TWI376205B (es) |
WO (1) | WO2005117607A2 (es) |
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JP5174004B2 (ja) * | 2006-03-13 | 2013-04-03 | ザ ハーシー カンパニー | 浸漬ココア組成物及びそれらから作製された機能性ココア飲料 |
US20080102185A1 (en) * | 2006-10-25 | 2008-05-01 | William Hanselmann | Gel in water suspensions comprising cocoa products and beverages made from them |
US8435581B2 (en) * | 2006-11-29 | 2013-05-07 | Pepsico, Inc. | Food and beverage emulsifiers |
US20080227892A1 (en) * | 2007-03-13 | 2008-09-18 | Van Der Wielen Maarten | Paint formulations comprising cellulose ether/network building polymer fluid gel thickeners |
CN101585886B (zh) * | 2009-06-03 | 2012-10-03 | 浙江帝斯曼中肯生物科技有限公司 | 一种高酰基结冷胶的后提取方法 |
WO2011070119A1 (en) | 2009-12-10 | 2011-06-16 | Danisco A/S | Inactivation of off-taste inducing enzymes |
US9636284B2 (en) | 2010-03-31 | 2017-05-02 | Johnson & Johnson Consumer Inc. | Oral care compositions |
DK2448429T3 (en) * | 2010-08-18 | 2016-03-14 | Pernod Ricard | A method to disperse particles in an alcoholic liquid composition and corresponding fluid composition |
RU2525261C1 (ru) * | 2011-07-11 | 2014-08-10 | Пепсико, Инк. | Газированный желеобразный напиток с включениями |
US9440205B1 (en) | 2012-08-24 | 2016-09-13 | E. & J. Gallo Winery | System and method for micro dosing |
WO2014184134A1 (en) * | 2013-05-13 | 2014-11-20 | Dupont Nutrition Biosciences Aps | Use of high acyl gellan in whipping cream |
WO2015062518A1 (zh) * | 2013-10-30 | 2015-05-07 | 帝斯曼知识产权资产管理有限公司 | 含有营养物质的凝胶颗粒及其制备方法和用途 |
WO2015177145A1 (en) * | 2014-05-22 | 2015-11-26 | Nestec S.A. | Low-sugar dairy beverages |
WO2016130908A1 (en) | 2015-02-13 | 2016-08-18 | The University Of Toledo | Therapeutic polysaccharide midi-gagr and related materials and methods |
KR102565065B1 (ko) * | 2015-03-06 | 2023-08-08 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | 가수분해된 통곡물과 안정화 시스템을 함유하는 저장 안정성이 있는 즉석 음료 |
WO2017001392A1 (en) * | 2015-06-30 | 2017-01-05 | Nestec S.A. | Creamers with improved texture/mouthfeel and method of making thereof |
WO2017021428A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Ready-to-drink beverages with improved texture by controlled protein aggregation |
CA2991816A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation |
MX2015014522A (es) * | 2015-10-15 | 2017-04-14 | Centro De Investig Y Asistencia En Tecnologia Y Diseño Del Estado De Jalisco A C | Calcio soluble estabilizado en polímero catiónico-polímero aniónico y fructanos. |
CA3023929A1 (en) * | 2016-06-28 | 2018-01-04 | Nestec S.A. | Stability and mouthfeel enhancement of fortified, aseptically processed beverages |
US11259537B2 (en) | 2016-12-19 | 2022-03-01 | Societe Des Produits Nestle S.A. | Beverage product with free divalent cations protein aggregation and a method producing thereof |
RU2019132496A (ru) * | 2017-03-24 | 2021-04-14 | Сосьете Де Продюи Нестле С.А. | Натуральные молочные забеливатели и способ их получения |
EP3614851A1 (en) * | 2017-04-27 | 2020-03-04 | Société des Produits Nestlé S.A. | Ready-to-drink milk based beverages with improved texture and stability |
WO2019017950A1 (en) | 2017-07-20 | 2019-01-24 | Cargill, Incorporated | ALCOHOLIC BEVERAGE CONTAINING SUSPENDED PARTICLES |
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JP2000333620A (ja) | 1999-05-25 | 2000-12-05 | Japan Organo Co Ltd | 乳化ゲル状油脂配合食品 |
JP3483820B2 (ja) | 1999-12-24 | 2004-01-06 | 三栄源エフ・エフ・アイ株式会社 | カルシウム強化食品 |
CA2401179A1 (en) * | 2000-03-02 | 2001-09-07 | Cp Kelco U.S., Inc. | Mutant bacterial strains of the genus sphingomomas deficient in production of polyhydroxybutyrate and process of clarification of sphingans |
JP2001316274A (ja) | 2000-05-08 | 2001-11-13 | Asahi Kasei Corp | 経管栄養剤およびその製造方法 |
US6663911B2 (en) * | 2001-02-01 | 2003-12-16 | C. P. Kelco U.S., Inc. | Methods of making sterilized milk compositions comprising native gellan gum |
-
2005
- 2005-05-24 ES ES17207787.7T patent/ES2676569T1/es active Pending
- 2005-05-24 ES ES05752148.6T patent/ES2675225T3/es active Active
- 2005-05-24 WO PCT/US2005/018040 patent/WO2005117607A2/en active Application Filing
- 2005-05-24 PL PL05752148T patent/PL1771086T3/pl unknown
- 2005-05-24 CA CA2568204A patent/CA2568204C/en not_active Expired - Fee Related
- 2005-05-24 PL PL381703A patent/PL381703A1/pl not_active Application Discontinuation
- 2005-05-24 EP EP05752148.6A patent/EP1771086B1/en active Active
- 2005-05-24 MX MXPA06013781A patent/MXPA06013781A/es active IP Right Grant
- 2005-05-24 BR BRPI0511559A patent/BRPI0511559B1/pt not_active IP Right Cessation
- 2005-05-24 DK DK05752148.6T patent/DK1771086T3/en active
- 2005-05-24 US US11/136,026 patent/US8513408B2/en active Active
- 2005-05-24 AR ARP050102158A patent/AR049120A1/es not_active Application Discontinuation
- 2005-05-24 EP EP17207787.7A patent/EP3330381A1/en not_active Withdrawn
- 2005-05-24 JP JP2007515227A patent/JP5419349B2/ja active Active
- 2005-05-24 DE DE17207787.7T patent/DE17207787T1/de active Pending
- 2005-05-24 RU RU2006145705/13A patent/RU2377870C2/ru not_active IP Right Cessation
- 2005-05-24 CN CN2005800212714A patent/CN101001538B/zh active Active
- 2005-05-25 PE PE2005000580A patent/PE20060073A1/es not_active Application Discontinuation
- 2005-05-26 TW TW094117284A patent/TWI376205B/zh not_active IP Right Cessation
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2012
- 2012-08-13 AR ARP120102967A patent/AR087531A2/es not_active Application Discontinuation
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2013
- 2013-07-18 US US13/945,887 patent/US8883240B2/en active Active
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Also Published As
Publication number | Publication date |
---|---|
PL1771086T3 (pl) | 2018-10-31 |
US8883240B2 (en) | 2014-11-11 |
US8513408B2 (en) | 2013-08-20 |
US20050266138A1 (en) | 2005-12-01 |
JP2008500048A (ja) | 2008-01-10 |
BRPI0511559B1 (pt) | 2016-04-19 |
US20130302502A1 (en) | 2013-11-14 |
JP5419349B2 (ja) | 2014-02-19 |
WO2005117607A3 (en) | 2006-11-30 |
AR087531A2 (es) | 2014-04-03 |
EP1771086B1 (en) | 2018-04-25 |
RU2006145705A (ru) | 2008-07-10 |
RU2377870C2 (ru) | 2010-01-10 |
CN101001538B (zh) | 2010-06-09 |
AR049120A1 (es) | 2006-06-28 |
WO2005117607A2 (en) | 2005-12-15 |
PE20060073A1 (es) | 2006-02-27 |
MXPA06013781A (es) | 2007-05-09 |
EP1771086A4 (en) | 2010-09-29 |
EP3330381A1 (en) | 2018-06-06 |
EP1771086A2 (en) | 2007-04-11 |
CA2568204A1 (en) | 2005-12-15 |
BRPI0511559A (pt) | 2008-01-02 |
TWI376205B (en) | 2012-11-11 |
DK1771086T3 (en) | 2018-07-02 |
ES2675225T3 (es) | 2018-07-09 |
CA2568204C (en) | 2012-07-10 |
PL381703A1 (pl) | 2007-06-25 |
CN101001538A (zh) | 2007-07-18 |
TW200626076A (en) | 2006-08-01 |
US20150044353A1 (en) | 2015-02-12 |
DE17207787T1 (de) | 2018-08-30 |
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