JP2013527795A - 多価不飽和脂肪酸を含有する油を含有する熱安定性水中油エマルジョン - Google Patents
多価不飽和脂肪酸を含有する油を含有する熱安定性水中油エマルジョン Download PDFInfo
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- JP2013527795A JP2013527795A JP2013503890A JP2013503890A JP2013527795A JP 2013527795 A JP2013527795 A JP 2013527795A JP 2013503890 A JP2013503890 A JP 2013503890A JP 2013503890 A JP2013503890 A JP 2013503890A JP 2013527795 A JP2013527795 A JP 2013527795A
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Abstract
Description
[発明の分野]
[0001]本発明は、1つまたは複数の多価不飽和脂肪酸を含む油を含む凍結可能な水中油エマルジョンと、凍結可能な水中油エマルジョンの調製方法とに関する。
[0002]多価不飽和脂肪酸(「PUFA」、長鎖PUFA「LC−PUFA」を含む)は、いろいろな利点の中でも特に、認知機能を高め、心血管の健康を維持することが示されている。特に、オメガ−3PUFAは、動脈硬化および冠動脈心疾患を防止するため、炎症状態を軽減するため、そして腫瘍細胞の増殖を遅延させるために重要な食事成分であり、オメガ−6PUFAは、構造脂質としても、例えば、プロスタグランジンおよびロイコトリエンの前駆体としても重要である。PUFAは健康な食事の重要な要素であるが、PUFAはヒトの体内では合成されないので、これらの化合物は摂取されなければならない。例えば、多くの植物および動物(例えば、魚、クルミ、コケモモ、麻、藻類、ならびに亜麻、チア、ペリラおよびスベリヒユなどのいくつかの植物の種子および/または葉)の油は、PUFAが豊富である。また多くの人々は、ダイエットサプリメントおよび/またはPUFA強化食品によってPUFAを摂取することも選択する。結果として、近年PUFAを含有する製品に対する消費者需要が高まっており、現在、広範な製品がPUFAを含有する。
[0005]本発明は、多価不飽和脂肪酸(PUFA)油を含む油と、水と、乳化剤と、塩化ナトリウムおよび単糖の混合物、プロピレングリコールおよび単糖の混合物、ならびにグリセロールから選択される水溶性安定剤とを含む熱安定性水中油エマルジョンを提供する。水溶性安定剤が、塩化ナトリウムおよびモンサッカリド(monsaccharide)の混合物、またはプロピレングリコールおよび単糖の混合物から選択される場合、安定剤はエマルジョンの約20重量%〜約50重量%の濃度で存在し得る。水溶性安定剤がグリセロールである場合、水溶性安定剤はエマルジョンの約20重量%〜約55重量%の濃度で存在し得る。いくつかの実施形態では、熱安定性水中油エマルジョンは、約−80℃(いくつかの実施形態では、−40℃)の温度において少なくとも部分的に液化したままであり、好ましくは、約−40℃〜約−15℃の温度で、または約−40℃〜約0℃の温度で、または約−80℃〜約0℃の温度で、または約−80℃〜約−40℃の温度で9か月間貯蔵した後に粒径および官能特性の変動がない。
水および乳化剤を混ぜ合わせて、水性混合物を提供するステップと、
多価不飽和脂肪酸を含む油を水性混合物に混合しながら添加して、水中油エマルジョンを提供するステップと、
塩化ナトリウムおよび単糖の混合物、プロピレングリコールおよび単糖の混合物、ならびにグリセロールから選択される水溶性安定剤を水中油エマルジョンに添加して、熱安定性水中油エマルジョンを提供するステップと
を含み、ここで、水溶性安定剤は、エマルジョンの約20重量%〜約50重量%の濃度で存在し、熱安定性水中油エマルジョンは、約−40℃の温度で少なくとも部分的に液化したままであり、約−40℃〜約−15℃の温度、または約−40℃〜約0℃の温度、または約−80℃〜0℃の温度、または約−80℃〜約−40℃の温度で9か月間貯蔵した後に粒径の変動がない。
[0022]本明細書中に援用されて本明細書の一部を形成する添付図面は本発明の1つまたは複数の実施形態を明示し、さらに、その記述と共に、本発明の原理を説明して、当業者が本発明を製造および使用できるようにする役割を果たす。
[0026]本明細書は、本発明の特徴を組み込んだ1つまたは複数の実施形態を開示する。開示される実施形態は単に本発明を例示するだけである。本発明の範囲は開示される実施形態に限定されない。本発明は特許請求の範囲によって定義される。
[0069]本発明の熱安定性エマルジョンは、塩化ナトリウムおよび単糖の混合物、プロピレングリコールおよび単糖の混合物、ならびにグリセロールから選択される水溶性安定剤を含む。本発明の水中油エマルジョンの凝固を防止することに加えて、水溶性安定剤は、より小さい油相粒子の形成を可能にし、多数の凍結融解サイクルを通して不連続油相の粒径を安定化することができる。いくつかの実施形態では、水溶性安定剤は、水中油エマルジョンの1つまたは複数の官能特性(例えば、風味、匂い、質感など)を改善することもできる。いくつかの実施形態では、本発明のエマルジョンを含有する製品は、本発明のエマルジョンを含有しない製品と比較して良好な官能品質を有する。いくつかの実施形態では、エマルジョンを有する製品と、エマルジョンを実際に有する製品との間には、全く差異がないか、あるいは非常に僅かな/微量の差異しかない。
[0079]連続水性液相は、PUFA油、乳化剤、および水溶性安定剤と相溶性である水性液体、例えば、飲料を含む。連続水性液相と共に使用するのに適した水性液体には、水、炭酸水、シロップ、ダイエット飲料、炭酸ソフトドリンク、果実ジュース(白ブドウ、コンコードダークグレープ(concord dark grape)、ミックスベリー、トロピカルブレンド、オレンジ/パイナップル/マンゴー、イチゴ/バナナ、ザクロ/ブルーベリー、白ブドウ/ラズベリーを含むがこれらに限定されない)、野菜ジュース、アイソトニック飲料、非アイソトニック飲料、果実ジュースを含有するソフトドリンク、コーヒー、茶、乳製品(例えば、乳、クリームなど)、大豆製品(例えば、乳)など、およびこれらの組み合わせが含まれるが、これらに限定されない。
[0082]本発明の熱安定性エマルジョンはPUFA油を含む。本発明の熱安定性エマルジョンは、PUFA油の安全かつ有効な投与を提供するために使用可能なエマルジョンを提供する。
[00102]本明細書で使用される場合、「乳化剤」は、不連続油相が連続水性液相中に実質的に分散されたままであるように、水中油エマルジョンの安定性を促進する材料を指す。通常、乳化剤は、少なくとも連続水性液相または不連続油相中に、少なくとも部分的に可溶性である。いくつかの実施形態では、乳化剤は、連続水性液相および不連続油相の両方の中に部分的に可溶性である。
[00105]本発明の熱安定性水中油エマルジョンは、1つまたは複数の賦形剤を含むことができる。本明細書で使用される場合、「賦形剤」という用語は、水中油エマルジョンを提供するため、またはこのようなエマルジョンに1つまたは複数の所望の特性を提供するためにPUFAと組み合わせるのに有用な物質を指す。本発明と共に使用するのに適した賦形剤は、現在の米国および欧州薬局方の要件、ならびに医薬品、食物、および化粧品の添加剤についてのその他の種々の規制および基準を全て満たす。有用な賦形剤の一例は、トリアセチン(1,2,3−トリアセトキシプロパン、三酢酸グリセリン)である。通常、本発明と共に使用するのに適した賦形剤は、米国食品医薬品局(U.S.Food and Drug Administration)によって人間が食するのに安全であると見なされる。本明細書で使用される場合、「食用として安全」は、妥当な利益/リスク比と見合って、過剰の毒性、刺激作用、アレルギー応答、または他の可能性のある合併症がなく、正しい判断の範囲内で人間および動物の組織との接触に適切である賦形剤、化合物、材料、および/または組成物を指す。さらに、当業者は、参照によってその全体が本明細書中に援用されるThe Handbook of Pharmaceutical Excipients,5th Ed.,The Pharmaceutical Press and American Pharmacists Association,London,UK and Washington,DC(2006)に記載されるものを含む、薬学的に許容可能な賦形剤が本発明において使用可能であることを認識するであろう。
[00135]本発明の水中油エマルジョンは、水性液相および不連続油相を混合して水中油エマルジョンを提供するのに適した任意の方法を用いて調製することができる。いくつかの実施形態では、乳化剤および水相材料はゆっくり混合されて、安定な分散体が提供され、その後、任意選択的な酸化防止剤、任意選択的な防腐剤、任意選択的なpH調整剤などが添加される。次に、この均質な水相混合物は、油相材料(例えば、PUFA、任意選択的な風味マスキング剤、任意選択的な酸化防止剤、任意選択的な防腐剤など)をゆっくり添加しながら激しく混合されて、水中油エマルジョンが提供される。あるいは、水性液体、乳化剤、および油相成分は同時に混ぜ合わせられて、水中油エマルジョンを形成することができる。
[実施例1]
[00146]本発明の水中油エマルジョンを以下のように調製した。ソルビン酸カリウム(750mg)およびアスコルビン酸ナトリウム(40.12g)を水(558.54g)に添加し、溶解させた。変性アカシアガム(200.59g)を水混合物に添加し、次にこれにフタをし、ゆっくり(200rpm)4〜6時間混合した。溶液の上に形成された泡を廃棄した。ゆっくり混合した後、適切な量のクエン酸を添加することによって水混合物のpHをpH4に調整した。水混合物は、水中油エマルジョンのためのベースとして使用した。
[00150]本発明の水中油エマルジョンを以下のように調製した。ソルビン酸カリウム(730mg)およびアスコルビン酸ナトリウム(38.74g)を水(287.55g)に添加し、溶解させた。デキストロース(169.49g)を水混合物に添加し、溶解させ、必要であれば加熱した。次に、水混合物を冷却し(必要であれば)、プロピレングリコール(193.7g)を添加し、得られた水混合物を十分に混合した。次に、変性アカシアガム(159.8g)を水混合物に添加してから、これにフタをし、ゆっくり(200rpm)4〜6時間混合した。溶液の上に形成された泡を廃棄した。ゆっくり混合した後、適切な量のクエン酸を添加することによって水混合物のpHをpH4に調整した。
[00153]本発明の水中油エマルジョンを以下のように調製した。ソルビン酸カリウム(730mg)およびアスコルビン酸ナトリウム(38.74g)を水(287.55g)に添加し、溶解させた。次に、変性アカシアガム(159.8g)を水混合物に添加し、これにフタをして、ゆっくり(200rpm)4〜6時間混合した。溶液の上に形成された泡を廃棄した。ゆっくり混合した後、適切な量のクエン酸を添加することによって、水混合物のpHをpH4に調整した。次に、グリセロール(162g)を水混合物に添加し、水混合物を十分に混合した。
[00156]以下のエマルジョンを実施例3のエマルジョンと同様に調製した。
[00157]エマルジョンを−17℃の温度で5、6、8または10か月間保持した後、水中油エマルジョンを4℃の温度まで融解させ、エマルジョンの特性を定量的に評価することによって、実施例1および3で調製した水中油エマルジョンの安定性を試験した。
[00161]エマルジョンを−17℃の温度で5週間保持することによって、実施例4の表5で調製された水中油エマルジョンの凍結融解安定性を試験した。毎週、エマルジョンを4℃の温度に融解させて試験した。油相の粒径は、指定回数の凍結融解サイクルの後、Malvern Mastersizer Hydro 2000S(Malvern Instruments,Ltd.,Worcestershire,UK)を用いて測定し、以下の表9に報告される。データは図1にグラフで表示される。
[00163]エマルジョンを−17℃の温度で5週間保持することによって、実施例4の表4および6で調製された水中油エマルジョンの凍結融解安定性を試験した。安定性試験のために、毎週1回、凍結水中油エマルジョンを4℃の温度に一晩融解させ、試験し、再凍結させた。
[6か月エマルジョンの感覚スコア]
[00166]記述的分析(DA)試験を実行して、以下のように本発明に従って製造されたエマルジョンについて6か月にわたる感覚スコアを得た。それぞれの調製物について、各性質の強度を0〜15点(0=なし、15=非常に強い)の強度スケールで評定した。詳細な芳香および香味分析において訓練を受け、経験を積んだMartek DAパネリストが、コンコードグレープジュースを評価した。評価した組成物は次の通りであった。
− CS−20:Cargill Starchを乳化剤として使用、
− MGA−20:TIC Gum変性アカシアガムを乳化剤として使用、そして
− NS−20C:National Starch & Chemicalからの変性食物デンプンを乳化剤として使用。
スコア2が最高の合格スコアであり、エマルジョンはどれも6か月の評価期間にわたって2よりも高い感覚スコアを受けなかった。
(1)対照1は、上記と同じ製剤で調製されたが、DHA(商標)−S油を高オレイン酸ヒマワリ油(HOSO)で置き換えたエマルジョンが投与されたグレープジュースを含有する、
(2)対照2は、エマルジョンを添加せずにmicroThermicsで処理されたグレープジュースを含有する、
(3)サンプル1は、CS−20Cエマルジョンが投与され、microThermicsで処理されたグレープジュースを含有する、
(4)サンプル2は、NS−20Cエマルジョンが投与され、MicroThermicsで処理されたグレープジュースを含有する、
(5)サンプル3は、NS−20Cエマルジョンが投与され、microThermicsで処理されたグレープジュースを含有する。
[対照との違いによる(Different−From−Control)(DFC)試験]
[00170]対照との違いによる(DFC)試験を以下のように実行した。DFC試験は、Martekの従業員により行われた。非強化サンプル(対照)と、DHAを強化した他の全ての可変物(variable)とを比較して、これらの間に違いが存在するかどうかを決定するようにパネリストに指示した。またパネリストに、違いの大きさ(もしあれば)を0〜6の7点スケール(違いが見出されない0から、非常に大きな違いが見出された6まで)で判断するようにも指示した。室温で3か月後のサンプルはどれも、DFC試験結果にほとんどまたは全く変化がなかった。
[Q−Naturale(商標)−グリセリンベースの熱安定性エマルジョン]
[00171]Q−Naturale(商標)−グリセリンベースの熱安定性エマルジョンを製造するために、以下の手順を使用した。National Starch Food InnovationからのQ−Naturale(商標)を使用した。高せん断ミキサーを6000rpmで用いて、グリセリンをQ−Naturale(商標)溶液に添加した。乾燥成分(ヘキサメタリン酸ナトリウム、アスコルビン酸ナトリウム、無水クエン酸三ナトリウム、ソルビン酸カリウムおよびクエン酸)を高速ミキサーにおいて6000rpmで混合した。Martek DHA(商標)−S油および他の油成分(香味マスキング、ローズマリー抽出物、およびtocoblend)を高せん断ミキサーにおいて6000rpmで混合した。全ての油が乳化され、刃に粘着しなくなるまで調製物を混合した(1分間)。次に、第1段階では10000psiそして第2段階では1000psiを用いてエマルジョンを均質化した。生成物ホースに冷水浴、そしてホモジナイザーに循環水浴を適用することによって生成物を冷却した。生成した最初の10秒間の生成物は廃棄した。30秒の循環時間を与えた後、次の通過生成物を捕集した。8回の通過について生成物を均質化した。得られたエマルジョンをビンに詰め、窒素でパージし、冷凍庫に入れた。最終エマルジョンの組成は表12に示される。
[プロピレングリコールを有する変性デンプンベースの熱安定性エマルジョンの配合]
[00175]プロピレングリコールを有する変性デンプンベースの熱安定性エマルジョンを表14に示されるように調製した。
[プロピレングリコール、トリアセチンおよびグリセリンを有する変性デンプンベースの熱安定性エマルジョンの配合]
[00176]プロピレングリコール、トリアセチンおよびグリセリンを有する変性デンプベースの熱安定性エマルジョンを表15に示されるように調製した。
[00177]本明細書中に記載される種々の実施形態またはオプションは全て、任意および全てのバリエーションにおいて組み合わせることができる。本発明はそのいくつかの実施形態に関連して特に表示および記載されているが、これらが単なる例として提示されており限定的ではなく、本発明の趣旨および範囲から逸脱することなく形態および詳細の種々の変化がそこに成され得ることは、当業者によって理解されるであろう。従って、本発明の広さおよび範囲は上記の例示的な実施形態のいずれによっても限定されてはならず、以下の特許請求の範囲およびその均等物に従ってのみ定義されるべきである。
Claims (26)
- 多価不飽和脂肪酸を含む油と、
水と、
乳化剤と、
塩化ナトリウムおよび単糖の混合物、プロピレングリコールおよび単糖の混合物、ならびにグリセロールから選択される水溶性安定剤と
を含む熱安定性水中油エマルジョンであって、
前記水溶性安定剤が前記エマルジョンの20重量%〜50重量%の濃度で存在し、
−40℃の温度で流動性であり、−40℃〜−15℃の温度で9か月間貯蔵した後に粒径の変動がない熱安定性水中油エマルジョン。 - 前記エマルジョンが−80℃の温度で流動性である、請求項1に記載のエマルジョン。
- 前記熱安定性水中油エマルジョンが、10回の凍結融解サイクルの後に粒径の変動がない、請求項1または2に記載のエマルジョン。
- 10重量%〜25重量%の濃度の塩化ナトリウムと、3重量%〜15重量%の濃度の単糖とを含む、請求項1〜3のいずれか一項に記載のエマルジョン。
- 10重量%〜30重量%の濃度のプロピレングリコールと、10重量%〜30重量%の濃度の単糖とを含む、請求項1〜4のいずれか一項に記載のエマルジョン。
- 25重量%〜46重量%の濃度のグリセロールを含む、請求項1〜5のいずれか一項に記載のエマルジョン。
- 前記多価不飽和脂肪酸が、α−リノレン酸、γ−リノレン酸、リノール酸、共役リノール酸、アラキドン酸、ω−3ドコサペンタエン酸、ω−6ドコサペンタエン酸、エイコサペンタエン酸、ドコサヘキサエン酸、オキシリピン、およびこれらの組み合わせから選択される、請求項1〜6のいずれか一項に記載のエマルジョン。
- 前記多価不飽和酸が、前記エマルジョンの5重量%〜40重量%の濃度で存在する、請求項1〜7のいずれか一項に記載のエマルジョン。
- 前記乳化剤が、前記エマルジョンの10重量%〜30重量%の濃度で存在する、請求項1〜8のいずれか一項に記載のエマルジョン。
- 前記乳化剤が、変性アカシアガム、レシチン、寒天、変性ガティガム、ペクチン、カラギナン、キサンタンガム、変性食物デンプン、変性アルギネート、ポリオキシエチレンソルビタンエステル、糖エステル、およびこれらの組み合わせから選択される、請求項1〜9のいずれか一項に記載のエマルジョン。
- 前記水が、前記エマルジョンの20重量%〜60重量%の濃度で存在する、請求項1〜10のいずれか一項に記載のエマルジョン。
- 5重量%〜40重量%の濃度の多価不飽和脂肪酸を含む油と、
20重量%〜60重量%の濃度の水と、
乳化剤としての変性デンプンと、
10重量%〜25重量%の濃度の塩化ナトリウムおよび3重量%〜15重量%の濃度の単糖である水溶性安定剤と、
を含む熱安定性水中油エマルジョンであって、
−40℃の温度で流動性のままであり、−40℃〜−15℃の温度で9か月間貯蔵した後に粒径の変動がない熱安定性水中油エマルジョン。 - 前記エマルジョンが−80℃の温度で流動性である、請求項12に記載のエマルジョン。
- 5重量%〜40重量%の濃度の多価不飽和脂肪酸を含む油と、
20重量%〜60重量%の濃度の水と、
乳化剤としての変性デンプンと、
10重量%〜30重量%の濃度のプロピレングリコールおよび10重量%〜30重量%の濃度の単糖である水溶性安定剤と、
を含む熱安定性水中油エマルジョンであって、
−40℃の温度で流動性のままであり、−40℃〜−15℃の温度で9か月間貯蔵した後に粒径の変動がない熱安定性水中油エマルジョン。 - 前記エマルジョンが−80℃の温度で流動性である、請求項14に記載のエマルジョン。
- 5重量%〜40重量%の濃度の多価不飽和脂肪酸を含む油と、
20重量%〜60重量%の濃度の水と、
乳化剤としての変性デンプンと、
20重量%〜50重量%の濃度のグリセロールである水溶性安定剤と、
を含む熱安定性水中油エマルジョンであって、
−40℃の温度で流動性のままであり、−40℃〜−15℃の温度で9か月間貯蔵した後に粒径の変動がない熱安定性水中油エマルジョン。 - 前記エマルジョンが−80℃の温度で流動性である、請求項16に記載のエマルジョン。
- 前記グリセロールが46重量%の濃度である、請求項16に記載のエマルジョン。
- 前記エマルジョンが実質的に糖類を含まない、請求項16に記載のエマルジョン。
- 前記エマルジョンが2〜7のpHを有する、請求項1〜19のいずれか一項に記載のエマルジョン。
- 風味マスキング剤をさらに含む、請求項1〜20のいずれか一項に記載のエマルジョン。
- 防腐剤をさらに含む、請求項1〜21のいずれか一項に記載のエマルジョン。
- 酸化防止剤をさらに含む、請求項1〜22のいずれか一項に記載のエマルジョン。
- 前記酸化防止剤が、ビタミンC、ビタミンE、ポリフェノール、フェノール誘導体、カルノシン酸、リポ酸、タウリン、芳香族カルボン酸、およびこれらの組み合わせから選択される、請求項23に記載のエマルジョン。
- 水および乳化剤を混ぜ合わせて、水性混合物を提供するステップと、
多価不飽和脂肪酸を含む油を前記水性混合物に混合しながら添加して、水中油エマルジョンを提供するステップと、
塩化ナトリウムおよび単糖の混合物、プロピレングリコールおよび単糖の混合物、ならびにグリセロールから選択される水溶性安定剤を前記水中油エマルジョンに添加して、熱安定性水中油エマルジョンを提供するステップと
を含む、熱安定性水中油エマルジョンの調製方法であって、
前記水溶性安定剤が、前記エマルジョンの20重量%〜50重量%の濃度で存在し、
−40℃の温度で流動性のままであり、−40℃〜−15℃の温度で9か月間貯蔵した後に粒径の変動がない熱安定性水中油エマルジョン。 - 前記エマルジョンが−80℃の温度で流動性である、請求項25に記載の方法。
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PCT/US2011/031410 WO2011127163A1 (en) | 2010-04-09 | 2011-04-06 | Thermally stable oil-in-water emulsions containing an oil that contains polyunsaturated fatty acids |
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JP2018514206A (ja) * | 2015-04-30 | 2018-06-07 | クラフト・フーズ・グループ・ブランズ・エルエルシー | キラヤで安定化した液状飲料濃縮物およびその製造方法 |
KR102622232B1 (ko) | 2015-04-30 | 2024-01-08 | 크래프트 푸즈 그룹 브랜즈 엘엘씨 | 키라야-안정화된 액체 음료 농축물 및 그 제조 방법 |
JP2018531251A (ja) * | 2015-10-01 | 2018-10-25 | ソルテックス エヌエー,エルシーシー | セルロース誘導体の等軸結晶ネットワークによる、オメガ−3を有しているエマルションの、調製方法および安定化方法 |
JP7360793B2 (ja) | 2015-10-01 | 2023-10-13 | ソルテックス エヌエー,エルシーシー | セルロース誘導体の等軸結晶ネットワークによる、オメガ-3を有しているエマルションの、調製方法および安定化方法 |
JP2019187402A (ja) * | 2018-04-23 | 2019-10-31 | 池田食研株式会社 | 機能性成分含有飲食品 |
JP7138838B2 (ja) | 2018-04-23 | 2022-09-20 | 池田食研株式会社 | 機能性成分含有飲食品 |
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WO2011127163A1 (en) | 2011-10-13 |
EP2555761B1 (en) | 2023-11-15 |
EA026128B1 (ru) | 2017-03-31 |
BR112012025813A2 (pt) | 2016-06-28 |
EA201201380A1 (ru) | 2013-04-30 |
JP5936234B2 (ja) | 2016-06-22 |
TWI530559B (zh) | 2016-04-21 |
CA2795195A1 (en) | 2011-10-13 |
US20130210916A1 (en) | 2013-08-15 |
CN102939079A (zh) | 2013-02-20 |
MX2012011671A (es) | 2012-12-17 |
CA2795195C (en) | 2018-05-08 |
CN102939079B (zh) | 2016-01-06 |
TW201139652A (en) | 2011-11-16 |
EP2555761A1 (en) | 2013-02-13 |
US20120083530A1 (en) | 2012-04-05 |
EP2555761A4 (en) | 2013-09-11 |
KR20130097068A (ko) | 2013-09-02 |
MX348075B (ja) | 2017-05-25 |
AR080874A1 (es) | 2012-05-16 |
KR101809770B1 (ko) | 2017-12-15 |
US9585837B2 (en) | 2017-03-07 |
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