MXPA97005542A - Chocol extrusion - Google Patents
Chocol extrusionInfo
- Publication number
- MXPA97005542A MXPA97005542A MXPA/A/1997/005542A MX9705542A MXPA97005542A MX PA97005542 A MXPA97005542 A MX PA97005542A MX 9705542 A MX9705542 A MX 9705542A MX PA97005542 A MXPA97005542 A MX PA97005542A
- Authority
- MX
- Mexico
- Prior art keywords
- fat
- confectionery material
- extruder
- material containing
- extruded
- Prior art date
Links
- 238000001125 extrusion Methods 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 50
- 235000009508 confectionery Nutrition 0.000 claims abstract description 44
- 239000007787 solid Substances 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000011144 upstream manufacturing Methods 0.000 claims abstract description 11
- 235000012438 extruded product Nutrition 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract description 3
- 235000019219 chocolate Nutrition 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 3
- 240000003348 Althaea officinalis Species 0.000 claims description 2
- 235000006576 Althaea officinalis Nutrition 0.000 claims description 2
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 241000195940 Bryophyta Species 0.000 claims description 2
- 235000003363 Cornus mas Nutrition 0.000 claims description 2
- 240000006766 Cornus mas Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 claims description 2
- 235000001035 marshmallow Nutrition 0.000 claims description 2
- 235000011929 mousse Nutrition 0.000 claims description 2
- 235000015145 nougat Nutrition 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 1
- 239000004519 grease Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 30
- 235000019197 fats Nutrition 0.000 description 30
- 240000000280 Theobroma cacao Species 0.000 description 24
- 238000001816 cooling Methods 0.000 description 5
- 239000012530 fluid Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- 210000004080 Milk Anatomy 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 240000005781 Arachis hypogaea Species 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 101700071444 cut1 Proteins 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Abstract
The present invention relates to a process for plastically extruding a confectionery material containing fat having a moisture content of less than 10%, which comprises feeding the confectionery material containing fat to an extruder and applying pressure to the confectionery material which contains fat in a substantially solid or semisolid non-pourable form, upstream with a flow contraction, whereby the temperature, pressure, shrinkage ratio and extrusion rate are such that the fat-containing confectionery material is extracted and remains in a non-spillable, substantially solid or semi-solid non-pourable form for producing an homogeneously axially extruded product having a cross-section that is substantially the same profile as the die exit of the extruder, which is capable of retaining its shape and which has a flexibility or temporary plasticity that allows you to be physically manipulated, cut or plastically deformed before losing its flexibility or plasticity, characterized in that a vacuum is applied to the confectionery material containing fat upstream of the flow contraction
Description
EXTRUSION OF CHOCOLATE
DESCRIPTION PE THE INVENTION
The present invention relates to the extrusion of chocolate and more particularly to a process for the extrusion of solid or semi-solid chocolate. In co-pending EP-A-93114251.7, the entirety of which is incorporated herein by reference, describes a process for plastically extruding a confectionery material containing fat, which comprises feeding the fat containing the confectionery material into a confectionery material. extruder and which applies pressure to the confectionery material containing fat in a substantially solid or semi-solid non-spillable form upstream of a flow constriction whereby the temperature, pressure, shrinkage ratio and extrusion rate are such that the confectionery material containing fat is extruded and remains in a substantially solid or semi-solid non-spillable form to produce an homogeneously axially extruded product having a cross section that is substantially the same profile as the die outlet of the extruder, which is capable of retaining its form and which has a temporary plasticity or flexibility capable of being manipulated Basically, cut or plastically deformed before losing its flexibility or plasticity. In GB-A-96 06285, the entirety of which is incorporated herein by reference, describes a process for the continuous extrusion of chocolate or a confectionery material containing fat using a screw extruder which comprises feeding the chocolate or confectionery material containing fat in the screw extruder and generating a pressure to force the chocolate or confectionery material containing fat into a substantially solid or semi-solid non-spillable form upstream of a flow constriction whereby the temperature of the The screw, the temperature of the cylinder wall, the screw speed, pressure, shrinkage ratio and extrusion rate are such that the chocolate or fat-containing confectionery material is extruded in a substantially solid or semi-solid non-spillable form to produce a axially homogeneous extruded product having a cross section that is substantially the same profile as the die exit of the extruder, which is able to retain its shape and which has a flexibility or temporary plasticity capable of being physically manipulated, cut or plastically deformed before losing its flexibility or plasticity.
The temporary flexibility of the confectionery material containing fat, extruid, obtained in the process of the co-pending patent application mentioned in the above may be lost for 4 hours or more, generally from 0.1 second to 2 hours or typically from 10 seconds to 1 hour . During this period of temporary flexibility, the confectionery material containing extruded fat can be easily cut and this is in contrast to the confectionery material containing extruded fat by a process as described either in EP-A-93114251.7, or in GB-A-96 06285 after the temporary flexibility has been lost, or for a normal fixed chocolate, which has to be heated slightly to cut in another form, this can break due to its fragility. However, the appearance of chocolate is not always as attractive as desired because it may have whitish lines or spots on both of the outer surface and on the cutting surface. The lines or spots give a linear model similar to moldy cheese. Surprisingly, it is found that by applying a vacuum to the upstream chocolate feed of the extruder die, the extruded chocolate has an attractive appearance without or substantially without any lines or spots or either the outer surface or on the cutting surface. Although one does not wish to be limited by any theory, it is believed that the cohesiveness of the product is improved due to the reduction of the air spaces trapped in the product. Therefore, the present invention provides a process for plastically extruding a fat-containing confectionery material which comprises feeding the fat-containing confectionery material into an extruder and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid non-spillable form upstream of a flow constriction, whereby the temperature, pressure, shrinkage ratio and extrusion rate are such that the fat-containing confectionery material is extruded and remains in a substantially solid or semi-solid non-spillable form to produce a product axially homogeneous extrudate having a cross section that is of substantially the same profile as the die exit of the extruder, which is capable of retaining its shape and which has a flexibility or temporary plasticity capable of being physically manipulated, cut or plastically deformed before losing your flexibility or plasticity characterized in that a vacuum is applied to the confectionery material containing fat upstream of the flow constriction. Before being fed to the extruder, the confectionery material containing fat can be stored in a hopper or other container. The vacuum can be applied to the confectionery material containing fat at any point-between the hopper and the inlet feed of the extruder or while the confectionery material containing fat is fed into the extruder. Optionally, a valve, preferably a rotary valve, may be present between the hopper or other container and the inlet feed of the extruder. The vacuum pressure can be as low as 1 mbar or less but is more convenient from 10 to 500 mbar and preferably from 50 to 300 mbar. The confectionery material containing fat can be fed into the extruder barrel in a solid or semi-solid form, for example, in a granular or continuous form. When in the granular form, the granular nature of the confectionery material containing fat appears to be lost during extrusion to give an essentially uniform material. The extruded material can be cut cleanly during the post-extrusion period of flexibility or temporary plasticity. The extruder can be a piston extruder, a single screw extruder, a twin screw extruder or a Conform machine. The twin screw extruder can have any counter rotating screws or co-rotating screws. The process can be continuous when a screw extruder is used.
When a screw extruder is used, the conditions of the screw extrusion can be described in GB-A-96 06285. The chocolate material can be dark, milk or white chocolate. Confectionery materials containing fat may include sugar, milk-derived components, and fats and solids from vegetable or cocoa sources in different proportions that have a moisture content of less than 10%, more usually less than 5% by weight . These can be chocolate substitutes that directly contain replacers of cocoa butter, stearins, coconut oil, palm oil, butter or any mixture thereof; nut pastes such as butter and peanut fat; pralines; confectionery coatings used to coat cakes usually comprising chocolate analogs with cocoa butter replaced by a cheaper, non-tempered fat; or "Caramac" sold by Nestlé that includes butter fats that are not cocoa, sugar and milk. If desired, two or more fat-based confectionery materials can be extruded according to the process of the present invention. In addition, chocolate or confectionery containing fat may be co-extruded with other feeding materials such as ice cream, sorbet, yogurt, mousse, fondant, pralines, marshmallows, almond nougat or gelatin, etc., such that they are advantageous when the fat-containing confectionery material is extruded into a hollow or tubular shape. Here, in such embodiments, a multiple hole die and / or associated equipment, as known to those skilled in the art, may be employed. The temperature of the chocolate or confectionery material containing fat as extruded can conveniently be from 0 ° to 28 ° C, more usually from 15 to 25 ° C, for example, from 18 ° to 23 ° C. The present invention will now be further described by the form of the example only with reference to the accompanying drawing in which Figure 1 represents a schematic diagram of a continuous extrusion system. With reference to Figure 1, the generally designated extruder 10, comprises a cylinder 11 provided with a cooling cover 12 having an inlet for cooling fluid 13 and an outlet for cooling fluid 14, an inlet for the feed material for be extruded 15, a die 16 having a circular cross section and a diameter of 6.5 mm, and a screw 17 whose base diameter is increased from the upstream end to the downstream end and provided with threads 18 whose height is constant from the current end up to the end downstream. The screw 17 is provided with a channel 19 for heating fluid that extends from the upstream end to the downstream end having an inlet 20 connected with a concentric channel 21 exiting to an outlet for the heating fluid 22. Positioned above the inlet for the feed material to be extruded 15 is a hopper 23, a rotary valve 24 and a connecting pipe 25 that exits to a means for applying a vacuum 25 (not shown). The operation of the individual screw extruder described in the above will now be described in the following Examples.
Example 1
The milk chocolate pellets in the hopper 23 having a temperature of 22 ° C are fed by means of the rotary valve 24 into the cylinder 11 of the extruder 10 through the feed valve 15. Placed between the rotary valve 24 and the feed inlet 15 is a line 25 that exits to the vacuum pump (not shown) which applies a vacuum pressure of 100 mbar to the chocolate bars. The screw 17 has a diameter of 32 mm, a length at a diameter ratio of 24: 1, a compression ratio of 2: 1 and a screw speed of 65 rpm. A mixture of water and glycol 50:50 at -5 ° C flows through the cooling cover 12 of the cylinder and water at 20 ° C flows through the channels 19 and 21 of the screw. As the screw rotates, the solid chocolate flows through a speed of 15 kg / hour and is extruded through the die 16 with a shaping conformation to that of the die and has a temporary flexibility which loses for about 1 hour. The extruded chocolate is cut 1 minute after extrusion and does not exhibit lines or stains on its outer or cutting surfaces.
Example 2
The milk chocolate bars in the hopper 23 having a temperature of 22 ° C are fed by means of the rotary valve 24 into the cylinder 11 of the extruder 10 through the feed inlet 15. Placed between the rotary valve 24 and the feed inlet 15 is a line 25 that exits to the vacuum pump (not shown) which applies a vacuum pressure of 100 mbar to the chocolate bars. The screw 17 has a diameter of 90 mm, a length at a diameter ratio of 15: 1, a compression ratio of 2: 1 and a screw speed of 35 rpm. Water at 5 ° C flows through cooling cover 12 of the cylinder and water at 20 ° C flows through channels 19 and 21 of the screw. As the screw rotates, the solid chocolate flows through a speed of 280 kg / hour and is extruded through the die 16 with a conformation conformation to that of the die and has a temporary flexibility which loses for about 1 hour. The extruded chocolate is cut between 1 second after extrusion and does not exhibit lines or stains on its outer or cutting surfaces.
Claims (9)
1. A process for plastically extruding a fat-containing confectionery material which comprises feeding the fat-containing confectionery material to an extruder and applying pressure to the confectionery material containing fat in a substantially solid or semi-solid non-spillable form upstream of a constriction of flow so that the temperature, pressure, shrinkage ratio and extrusion rate are such that the fat-containing confectionery material is extruded and remains in a substantially solid or semi-solid non-spillable form to produce an homogeneously axially extruded product having a cross section which is of substantially the same profile as the die exit of the extruder, which is able to retain its shape and which has a flexibility or temporary plasticity capable of being physically manipulated, cut or plastically deformed before losing its flexibility or plasticity, characterized because one goes This applies to confectionery material that contains fat upstream of the flow constriction.
2. The process according to claim 1, characterized in that before being fed into the extruder, the confectionery material containing fat can be stored in a hopper or other container and the vacuum is applied to the confectionery material containing fat either in any point between the hopper and the inlet feed of the extruder or while the confectionery material containing grease is fed to the extruder.
3. The process in accordance with the claim 2, characterized in that a valve is present between the hopper or other container and the inlet feed of the extruder.
4. The process in accordance with the claim 3, characterized in that the valve is a rotary valve.
5. The process according to claim 1, characterized in that the vacuum pressure is from 10 to 500 mbar.
6. The process in accordance with the claim 1, characterized in that the extruder is a piston extruder, a single screw extruder, a double screw extruder or a Conform machine.
7. The process according to claim 1, characterized in that the chocolate or confectionery material containing fat can be co-extruded with another chocolate or confectionery material based on fat or other feedstock.
8. The process according to claim 7, characterized in that the other feed material is ice cream, sorbet, yogurt, mousse, sugar paste, praline, marshmallows, almond nougat, gelatin or any other food material.
9. A confectionery material containing extruded fat obtainable by a process according to any of the preceding claims.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9615403A GB2315451A (en) | 1996-07-23 | 1996-07-23 | Extrusion of chocolate with application of suction |
| GB9615403.4 | 1996-07-23 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MXPA97005542A true MXPA97005542A (en) | 1998-04-01 |
| MX9705542A MX9705542A (en) | 1998-04-30 |
Family
ID=10797331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX9705542A MX9705542A (en) | 1996-07-23 | 1997-07-22 | Extrusion of chocolate. |
Country Status (28)
| Country | Link |
|---|---|
| US (1) | US5895683A (en) |
| EP (1) | EP0820701B1 (en) |
| JP (1) | JPH1066509A (en) |
| CN (1) | CN1082344C (en) |
| AT (1) | ATE213592T1 (en) |
| AU (1) | AU710384B2 (en) |
| BG (1) | BG63525B1 (en) |
| BR (1) | BR9704053A (en) |
| CA (1) | CA2209700A1 (en) |
| CZ (1) | CZ235097A3 (en) |
| DE (1) | DE69710651T2 (en) |
| DK (1) | DK0820701T3 (en) |
| ES (1) | ES2171782T3 (en) |
| GB (1) | GB2315451A (en) |
| HU (1) | HUP9701173A3 (en) |
| IL (1) | IL121282A (en) |
| IN (1) | IN183349B (en) |
| MX (1) | MX9705542A (en) |
| MY (1) | MY132502A (en) |
| NO (1) | NO313856B1 (en) |
| NZ (1) | NZ328336A (en) |
| PL (1) | PL185053B1 (en) |
| PT (1) | PT820701E (en) |
| RU (1) | RU2182434C2 (en) |
| SG (1) | SG55344A1 (en) |
| SK (1) | SK283095B6 (en) |
| TW (1) | TW380041B (en) |
| ZA (1) | ZA976080B (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19709304C2 (en) * | 1997-03-07 | 2002-08-14 | Suedzucker Ag | Process for the production of hard caramels and tablets |
| GB2338674A (en) * | 1998-06-18 | 1999-12-29 | Nestle Sa | Tempering of chocolate |
| DE19907782A1 (en) * | 1999-02-24 | 2000-08-31 | Krupp Werner & Pfleiderer Gmbh | Manufacture of aerated chocolate by extrusion through a honeycomb grid that leaves air passages running through the slab |
| DE10139947A1 (en) * | 2001-08-21 | 2003-03-06 | Kloeckner Haensel Proc Gmbh | Method and device for the continuous delivery of confectionery masses |
| US6860788B2 (en) * | 2002-01-09 | 2005-03-01 | Shoot The Moon Products Ii, Llc | Methods and apparatus for chocolate dispensers |
| US6968637B1 (en) * | 2002-03-06 | 2005-11-29 | Nike, Inc. | Sole-mounted footwear stability system |
| DE602004030233D1 (en) | 2003-05-06 | 2011-01-05 | Nestec Sa | FRESH EXTRUDED TEMPORARY DEVELOPABLE FRESH PRODUCT WITH IMPROVED MELTING PROPERTIES IN THE MOUTH AND METHOD FOR ITS DELIVERY |
| DE102004003448B3 (en) * | 2004-01-22 | 2005-11-10 | Nestle S.A. | Deep-temperature extrusion process for microstructuring frozen, aerated masses, such as ice cream, and cryogenic extrusion apparatus for carrying out this process |
| US20080041880A1 (en) * | 2006-06-05 | 2008-02-21 | Roger Babineau | Handheld foodstuff dispenser |
| GB2450704A (en) | 2007-07-03 | 2009-01-07 | Mars Inc | Screw extruder with a fluid inlet and a method of extruding |
| EP2351490B1 (en) * | 2010-01-27 | 2018-10-17 | Kraft Foods R & D, Inc. | A device and a process for continuously feeding chocolate ingredients as well as a system and a process for producing a chocolate mass |
| ES2372078B1 (en) * | 2010-06-22 | 2012-08-30 | Universidad De Las Palmas De Gran Canaria | SYSTEM FOR THE CONTINUOUS TEMPERATURE OF A CHOCOLATE MASS WITHIN A MACHINE FOR THE MANUFACTURE OF 3D PARTS. |
| US9782922B2 (en) | 2010-10-18 | 2017-10-10 | Davis-Standard, Llc | Heater-cooler system for a barrel of an extruder and a method of using the same |
| WO2012054469A1 (en) * | 2010-10-18 | 2012-04-26 | Christiano John P | Heater-cooler system for a barrel of an extruder and a method of using the same |
| ES2425798T3 (en) * | 2011-01-25 | 2013-10-17 | Bühler AG | Casting Machine Valve |
| UA111247C2 (en) | 2011-11-11 | 2016-04-11 | Сгл Карбон Се | METHOD OF MEASURING SURFACES OF SURFACES IN OPERATING ALUMINUM ELECTROLYZERS |
| UA109369C2 (en) * | 2014-06-24 | 2015-08-10 | METHOD OF INDUSTRIAL MANUFACTURING OF Sweets Based on Feet | |
| RU2629954C2 (en) * | 2015-12-28 | 2017-09-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Рязанский государственный радиотехнический университет" | Gradiental protective coating |
| CN108391845A (en) * | 2018-05-08 | 2018-08-14 | 福建亲亲股份有限公司 | A kind of producing device of jelly gel |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR570732A (en) * | 1923-09-12 | 1924-05-06 | Improvements to confectionery items | |
| LU38223A1 (en) * | 1959-04-10 | 1900-01-01 | ||
| DE3417126A1 (en) * | 1984-05-09 | 1985-11-14 | Rudolf Dr. 7770 Überlingen Rapp | METHOD AND DEVICE FOR THE CONTINUOUS REFINING OF ROLLING MATERIALS AS THE STARTING PRODUCT FOR CHOCOLATE |
| DE3629526A1 (en) * | 1986-08-29 | 1988-03-10 | Werner & Pfleiderer | METHOD AND DEVICE FOR PRODUCING A CHOCOLATE MATERIAL |
| US5059439A (en) * | 1986-11-12 | 1991-10-22 | Wenger Manufacturing, Inc. | Low temperature extrusion process for quick cooking pasta products |
| US4769251A (en) * | 1987-02-03 | 1988-09-06 | Wenger Manufacturing, Inc. | Low shear extrusion process for manufacture of quick cooking rice |
| ATE109952T1 (en) * | 1990-08-16 | 1994-09-15 | Nestle Sa | PROCESS FOR MAKING PASTA BY EXTRUSION AND EQUIPMENT THEREFOR. |
| US5439695A (en) * | 1992-09-29 | 1995-08-08 | Nestec S.A. | Isothermal preparation of chocolate products |
| GB2270828A (en) * | 1992-09-29 | 1994-03-30 | Nestle Sa | Extrusion process |
-
1996
- 1996-07-23 GB GB9615403A patent/GB2315451A/en not_active Withdrawn
-
1997
- 1997-07-04 DK DK97111239T patent/DK0820701T3/en active
- 1997-07-04 DE DE69710651T patent/DE69710651T2/en not_active Expired - Fee Related
- 1997-07-04 EP EP97111239A patent/EP0820701B1/en not_active Expired - Lifetime
- 1997-07-04 ES ES97111239T patent/ES2171782T3/en not_active Expired - Lifetime
- 1997-07-04 AT AT97111239T patent/ATE213592T1/en not_active IP Right Cessation
- 1997-07-04 PT PT97111239T patent/PT820701E/en unknown
- 1997-07-07 BG BG101770A patent/BG63525B1/en unknown
- 1997-07-08 ZA ZA976080A patent/ZA976080B/en unknown
- 1997-07-09 HU HU9701173A patent/HUP9701173A3/en unknown
- 1997-07-09 SG SG1997002409A patent/SG55344A1/en unknown
- 1997-07-10 IL IL12128297A patent/IL121282A/en not_active IP Right Cessation
- 1997-07-10 CA CA002209700A patent/CA2209700A1/en not_active Abandoned
- 1997-07-15 NZ NZ328336A patent/NZ328336A/en unknown
- 1997-07-16 IN IN1592MA1997 patent/IN183349B/en unknown
- 1997-07-18 PL PL97321205A patent/PL185053B1/en not_active IP Right Cessation
- 1997-07-21 SK SK1000-97A patent/SK283095B6/en unknown
- 1997-07-21 AU AU28779/97A patent/AU710384B2/en not_active Ceased
- 1997-07-22 RU RU97113142/13A patent/RU2182434C2/en not_active IP Right Cessation
- 1997-07-22 US US08/898,195 patent/US5895683A/en not_active Expired - Fee Related
- 1997-07-22 NO NO19973377A patent/NO313856B1/en not_active IP Right Cessation
- 1997-07-22 BR BR9704053A patent/BR9704053A/en not_active IP Right Cessation
- 1997-07-22 MX MX9705542A patent/MX9705542A/en unknown
- 1997-07-23 CN CN97117979A patent/CN1082344C/en not_active Expired - Fee Related
- 1997-07-23 CZ CZ972350A patent/CZ235097A3/en unknown
- 1997-07-23 MY MYPI97003333A patent/MY132502A/en unknown
- 1997-07-23 JP JP9197139A patent/JPH1066509A/en not_active Withdrawn
- 1997-08-01 TW TW086111015A patent/TW380041B/en not_active IP Right Cessation
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