NO312324B1 - cooking salt - Google Patents
cooking salt Download PDFInfo
- Publication number
- NO312324B1 NO312324B1 NO19952087A NO952087A NO312324B1 NO 312324 B1 NO312324 B1 NO 312324B1 NO 19952087 A NO19952087 A NO 19952087A NO 952087 A NO952087 A NO 952087A NO 312324 B1 NO312324 B1 NO 312324B1
- Authority
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- Norway
- Prior art keywords
- weight
- salt according
- chloride
- dipeptide
- alkali metal
- Prior art date
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- 150000003839 salts Chemical class 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 title description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 36
- 239000001103 potassium chloride Substances 0.000 claims abstract description 18
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 18
- 108010016626 Dipeptides Proteins 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 229910001514 alkali metal chloride Inorganic materials 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 230000007062 hydrolysis Effects 0.000 claims abstract description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 72
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 70
- 239000011780 sodium chloride Substances 0.000 claims description 50
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 20
- 239000000126 substance Substances 0.000 claims description 19
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 11
- 229920001353 Dextrin Polymers 0.000 claims description 10
- 239000004375 Dextrin Substances 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 235000019425 dextrin Nutrition 0.000 claims description 10
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 9
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 9
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 239000001095 magnesium carbonate Substances 0.000 claims description 8
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 150000002681 magnesium compounds Chemical class 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 6
- 229920002245 Dextrose equivalent Polymers 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 229910052751 metal Chemical class 0.000 claims description 3
- 239000002184 metal Chemical class 0.000 claims description 3
- YZQCXOFQZKCETR-UWVGGRQHSA-N Asp-Phe Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 YZQCXOFQZKCETR-UWVGGRQHSA-N 0.000 claims description 2
- 125000005907 alkyl ester group Chemical group 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 15
- 239000000843 powder Substances 0.000 description 15
- 239000002245 particle Substances 0.000 description 13
- 108010011485 Aspartame Proteins 0.000 description 8
- 239000000605 aspartame Substances 0.000 description 8
- 229960003438 aspartame Drugs 0.000 description 8
- 235000010357 aspartame Nutrition 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 230000037213 diet Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000009938 salting Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920001100 Polydextrose Polymers 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 235000013856 polydextrose Nutrition 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 239000011833 salt mixture Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- KKEYFWRCBNTPAC-UHFFFAOYSA-N Terephthalic acid Chemical compound OC(=O)C1=CC=C(C(O)=O)C=C1 KKEYFWRCBNTPAC-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 150000001340 alkali metals Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000002274 desiccant Substances 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- -1 aspartyl-substituted phenylalanine Chemical class 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
Oppfinnelsen angår matsalt som kan anvendes som bordsalt eller for smaksforbedring av matvareprodukter. The invention relates to table salt which can be used as table salt or to improve the taste of food products.
Det kan også anvendes som erstatning for natriumkloridet som vanlig anvendes som bordsalt, ved saltingsteknikker og i matvareprodukter. It can also be used as a substitute for the sodium chloride that is commonly used as table salt, in salting techniques and in food products.
Menneskers inntak av natrium får ofte skylden for å være kilden til kardio-vaskulære lidelser. En hovedkilde til natrium i menneskers føde består for tiden av natriumklorid som vanligvis anvendes for smaksforbedring av matvarer. Det har følgelig vært gjort forsøk med henblikk på å finne erstatninger for natriumklorid i menneskeføde. Human intake of sodium is often blamed for being the source of cardio-vascular disorders. A main source of sodium in human food currently consists of sodium chloride, which is usually used to improve the taste of foodstuffs. Consequently, attempts have been made with a view to finding replacements for sodium chloride in human food.
Det har videre vært vist å være ønskelig å øke inntaket av kalium i menneskeføde, både ut fra et næringsmessig og fysiologisk synspunkt. It has also been shown to be desirable to increase the intake of potassium in human food, both from a nutritional and physiological point of view.
For oppnåelse av disse formål er det i patentskriftet BE-A-709091 blitt foreslått en saltblanding for matvare-smaksforbedring, som består av en blanding av natriumklorid og kaliumklorid. I betraktning av den markerte bitterhet av kaliumklorid, må innholdet av denne bestanddel i dette kjente matsalt begrenses til en verdi som ikke lett kan overstige 20 vekt%. In order to achieve these purposes, a salt mixture for food flavor improvement, which consists of a mixture of sodium chloride and potassium chloride, has been proposed in patent document BE-A-709091. In view of the marked bitterness of potassium chloride, the content of this component in this known table salt must be limited to a value that cannot easily exceed 20% by weight.
I patentskriftet CA-A-I 147 653 er det foreslått et terapeutisk salt som består av en blanding av natriumklorid og maltodekstrin. I dette kjente terapeutiske salt utgjør maltodekstrin et fyllmateriale hvis funksjon er å fortynne natriumkloridet. I betraktning av sin hovedsakelig smaksløse karakteregenskap, gjør ikke maltodekstrin at mengden av natriumklorid som er nødvendig for oppnåelse av en spesielt saltaktig smak, lett kan reduseres. Dette kjente terapeutiske salt muliggjør videre ikke at det kan kompenseres for en mangel på kalium i føden. In the patent document CA-A-I 147 653, a therapeutic salt consisting of a mixture of sodium chloride and maltodextrin is proposed. In this known therapeutic salt, maltodextrin constitutes a filler whose function is to dilute the sodium chloride. In view of its essentially tasteless character, maltodextrin does not allow the amount of sodium chloride necessary to achieve a particularly salty taste to be easily reduced. Furthermore, this known therapeutic salt does not make it possible to compensate for a lack of potassium in the diet.
I patentskriftet WO 88/09131 er det foreslått et dietetisk salt som avhjelper ovennevnte ulemper, og som for dette formål omfatter ammoniumklorid, kaliumklorid og en søtningsubstans. Sakkarose, dekstrose, fruktose og aspartam nevnes som eksempler på et søtningssubstans, idet sakkarose imidlertid er særlig anbefalt, i en mengde lik minst 20% av den totale vekt av det dietetiske salt. Tilstedeværelse av minst 20% sakkarose i det dietetiske salt har imidlertid den virkning av det øker diettens kaloriverdi, hvilket kan utgjøre en ulempe. In the patent document WO 88/09131, a dietetic salt is proposed which remedies the above-mentioned disadvantages, and which for this purpose comprises ammonium chloride, potassium chloride and a sweetening substance. Sucrose, dextrose, fructose and aspartame are mentioned as examples of a sweetening substance, sucrose being particularly recommended, however, in an amount equal to at least 20% of the total weight of the dietary salt. However, the presence of at least 20% sucrose in the dietary salt has the effect of increasing the caloric value of the diet, which can be a disadvantage.
Oppfinnelsen har det mål å avhjelpe ulempene ved de kjente blandinger beskrevet ovenfor, ved tilveiebringelse av et matsalt som gjør det mulig både å redusere natrium-inntaket og å øke kaliuminntaket i diett- og matvarepreparatene. The invention aims to remedy the disadvantages of the known mixtures described above, by providing a food salt which makes it possible both to reduce the sodium intake and to increase the potassium intake in the diet and food preparations.
Oppfinnelsen angår følgelig et matsalt, kjennetegnet ved at det i 100 vektdeler av vannfritt materiale inneholder 82-98 deler alkalimetallklorid og 2-18 deler av en søtningssubstans, idet alkalimetallkloridet omfatter mer enn 20 vekt% kaliumklorid, og søtningssubstansen omfatter et dipeptid og et stivelseshydrolyseprodukt. The invention therefore relates to a food salt, characterized by the fact that in 100 parts by weight of anhydrous material it contains 82-98 parts of alkali metal chloride and 2-18 parts of a sweetening substance, the alkali metal chloride comprising more than 20% by weight of potassium chloride, and the sweetening substance comprising a dipeptide and a starch hydrolysis product.
Matsalt skal forstås å angi en blanding med saltsmak, som gjør det brukbart som erstatning for rent natriumklorid som bordsalt eller for salting av matvarer i matvareprodukter. Table salt shall be understood to indicate a mixture with a salty taste, which makes it usable as a substitute for pure sodium chloride as table salt or for salting food in food products.
Når det i det følgende er angitt mengder eller vektfraksjoner, går man ut fra at bestanddelene i matsaltet ifølge oppfinnelsen er i vannfri tilstand. When quantities or weight fractions are indicated in the following, it is assumed that the ingredients in the table salt according to the invention are in an anhydrous state.
I matsaltet ifølge oppfinnelsen omfatter alkalimetallkloridet mer enn In the table salt according to the invention, the alkali metal chloride comprises more than
20 vekt% kaliumklorid. Det kan bestå av 100% kaliumklorid eller det kan, i tillegg til kaliumklorid, omfatte et klorid av minst ett annet alkalimetall (idet ammonium settes i samme gruppe som alkalimetallene), vanligvis natriumklorid. Hvor hensikts-messig, er det foretrukket at vektfraksjonen av natriumklorid i alkalimetallkloridet ikke overstiger 80%. Det anbefales at alkalimetallkloridet bør inneholde en vektfraksjon av kaliumklorid som er lik minst 40%, og fortrinnsvis minst 55%, og en vektfraksjon av natriumklorid fra lik, til ikke mer enn, 60%, og fortrinnsvis ikke mer enn 45%. Vektfraksjoner på 60-67% av kaliumklorid og 33-40% natriumklorid er spesielt fordelaktig. 20% by weight potassium chloride. It may consist of 100% potassium chloride or it may, in addition to potassium chloride, include a chloride of at least one other alkali metal (as ammonium is placed in the same group as the alkali metals), usually sodium chloride. Where appropriate, it is preferred that the weight fraction of sodium chloride in the alkali metal chloride does not exceed 80%. It is recommended that the alkali metal chloride should contain a weight fraction of potassium chloride equal to at least 40%, and preferably at least 55%, and a weight fraction of sodium chloride from equal to, to no more than, 60%, and preferably no more than 45%. Weight fractions of 60-67% potassium chloride and 33-40% sodium chloride are particularly advantageous.
Søtningssubstansen har den funksjon at den maskerer bitterheten av kaliumklorid, og det omfatter for dette formål minst ett dipeptid og minst ett stivelseshydrolyseprodukt. Dipeptidet i søtningssubstansen bør ha en søt eller sukkeraktig smak. For dette formål velges det vanligvis blant derivater av aspartyl-substituert fenylalanin. Dipeptider som er spesielt anbefalt i forbindelse med oppfinnelsen, er alkylestere avledet fra L-aspartyl-L-fenylalanin, deres salter og deres metallkomplekser. Aspartam (a-L-aspartyl-L-fenylalanin-metylester), dets salter og dets metallkomplekser er spesielt fordelaktige. Aspartam er foretrukket. The sweetening substance has the function of masking the bitterness of potassium chloride, and for this purpose it comprises at least one dipeptide and at least one starch hydrolysis product. The dipeptide in the sweetener should have a sweet or sugary taste. For this purpose, it is usually chosen from derivatives of aspartyl-substituted phenylalanine. Dipeptides which are particularly recommended in connection with the invention are alkyl esters derived from L-aspartyl-L-phenylalanine, their salts and their metal complexes. Aspartame (α-L-aspartyl-L-phenylalanine methyl ester), its salts and its metal complexes are particularly advantageous. Aspartame is preferred.
Stivelseshydrolysesproduktet har den funksjon å stabilisere dipeptidet ved de høye temperaturer som vanligvis anvendes ved husholdningsmatlaging og i koktmat-industrien. Det velges med fordel blant polydekstroser og dekstriner. The starch hydrolysis product has the function of stabilizing the dipeptide at the high temperatures usually used in household cooking and in the cooked food industry. It is advantageously chosen from among polydextroses and dextrins.
Polydekstrosene som kan anvendes i forbindelse med oppfinnelsen, er vannløselige polysakkarider. De består, ved definisjon, av polymersubstanser hvis monomerenheter omfatter monosakkarider, for eksempel glukose eller maltose, eventuelt forestret med enheter avledet fra karboksylsyrer så som citronsyre, fumar-syre, vinsyre, adipinsyre eller tereftalsyre. Ytterligere informasjon angående polydekstrosene som kan anvendes ved denne spesielle utførelsesform av oppfinnelsen, er tilgjengelig i patentskriftet EP-A-0 100 002. The polydextroses that can be used in connection with the invention are water-soluble polysaccharides. They consist, by definition, of polymer substances whose monomer units comprise monosaccharides, for example glucose or maltose, optionally esterified with units derived from carboxylic acids such as citric acid, fumaric acid, tartaric acid, adipic acid or terephthalic acid. Further information regarding the polydextrose which can be used in this particular embodiment of the invention is available in patent document EP-A-0 100 002.
Dekstriner er, ved definisjon, vannløselige produkter som fås ved delvis depolymerisering av stivelse. Dekstriner er polymerer som vanligvis omfatter mer enn 3 (vanligvis minst 5) og mindre enn 20 (vanligvis ikke mer enn 10) mono-sakkaridenheter. De er vanligvis kjennetegnet ved sitt dekstrose-ekvivalentforhold som ved definisjon angir forholdet mellom den reduserende virkning av 1 g av det aktuelle dekstrin, og den reduserende virkning av 1 g dekstrose. Ifølge oppfinnelsen er det fordelaktig å velge dekstriner hvis dekstrose-ekvivalentforhold er større enn 2,5 og fortrinnsvis likt minst 4, og mindre enn 25 og fortrinnsvis mindre enn, eller lik, 20. Det gis preferanse for dekstriner med et dekstrose-ekvivalentforhold som ikke overstiger 13, idet verdier på mellom 5 og 10 særlig anbefales. Ytterligere informasjon angående dekstrinene som kan anvendes ved denne spesielle utførelsesform av oppfinnelsen, er tilgjengelig i patentskriftet CA-A-1 147 653. Dextrins are, by definition, water-soluble products obtained by partial depolymerization of starch. Dextrins are polymers that usually comprise more than 3 (usually at least 5) and less than 20 (usually not more than 10) mono-saccharide units. They are usually characterized by their dextrose equivalent ratio, which by definition indicates the ratio between the reducing effect of 1 g of the dextrin in question, and the reducing effect of 1 g of dextrose. According to the invention, it is advantageous to choose dextrins whose dextrose equivalent ratio is greater than 2.5 and preferably equal to at least 4, and less than 25 and preferably less than or equal to 20. Preference is given to dextrins with a dextrose equivalent ratio which does not exceeds 13, as values between 5 and 10 are particularly recommended. Further information regarding the dextrins that can be used in this particular embodiment of the invention is available in patent document CA-A-1 147 653.
Det er foretrukket ifølge oppfinnelsen å velge stivelseshydrolyseproduktet blant dekstriner. Maltodekstriner anbefales spesielt, hovedsakelig slike som har et dekstrose-ekvivalentforhold på 5-10. According to the invention, it is preferred to choose the starch hydrolysis product from dextrins. Maltodextrins are particularly recommended, mainly those having a dextrose equivalent ratio of 5-10.
I matsaltet ifølge oppfinnelsen er stivelseshydrolyseproduktet med fordel tilstede i en andel på 90-99% (fortrinnsvis 95-98%) av vekten av søtnings-substansen, idet dipeptidet er tilstede i en andefpå 1-10% (fortrinnsvis 2-5%) av denne vekt. In the table salt according to the invention, the starch hydrolysis product is advantageously present in a proportion of 90-99% (preferably 95-98%) of the weight of the sweetening substance, the dipeptide being present in a proportion of 1-10% (preferably 2-5%) of this weight.
Ved en spesiell utførelsesform av matsaltet ifølge oppfinnelsen inneholder sistnevnte i tillegg 0,5-10 vekt% av en magnesiumforbindelse. Ved denne utførelsesform av oppfinnelsen har magnesiumforbindelsen den funksjon å tilføre et magnesium-inntak i dietten. For dette formål kan magnesiumforbindelsen for eksempel velges blant vannfritt eller hydratisert magnesiumsulfat og magnesiumkarbonat. Magnesiumsulfat er særlig fordelaktig, idet vannfritt magnesiumsulfat er foretrukket. Som variant kan matsaltet ifølge oppfinnelsen samtidig inneholde magnesiumsulfat (vannfritt eller hydratisert) og magnesiumkarbonat. Ved denne variant av oppfinnelsen har magnesiumkarbonatet den hovedfunksjon å tjene som tørkemiddel og som antiklumpingsmiddel for saltet, idet magnesiumsulfatet i det vesentlige sørger for inntak av magnesium i dietten. Ved denne fordelaktige variant av oppfinnelsen, kan magnesiumforbindelsen for eksempel bestå av 88-93 vekt% magnesiumsulfat (fortrinnsvis minst 95%) og 7-12 vekt% magnesiumkarbonat (fortrinnsvis minst 2%). In a particular embodiment of the table salt according to the invention, the latter additionally contains 0.5-10% by weight of a magnesium compound. In this embodiment of the invention, the magnesium compound has the function of adding a magnesium intake to the diet. For this purpose, the magnesium compound can, for example, be selected from anhydrous or hydrated magnesium sulfate and magnesium carbonate. Magnesium sulfate is particularly advantageous, with anhydrous magnesium sulfate being preferred. As a variant, the table salt according to the invention can simultaneously contain magnesium sulfate (anhydrous or hydrated) and magnesium carbonate. In this variant of the invention, the magnesium carbonate has the main function of serving as a drying agent and as an anti-caking agent for the salt, the magnesium sulphate essentially providing for the intake of magnesium in the diet. In this advantageous variant of the invention, the magnesium compound can for example consist of 88-93% by weight magnesium sulfate (preferably at least 95%) and 7-12% by weight magnesium carbonate (preferably at least 2%).
Matsaltet ifølge oppfinnelsen kan i tillegg eventuelt inneholde minst ett additiv som vanligvis finnes i saltblandinger for matvare-smaksforbedring. Med additiv skal forstås hvilken som helst substans som kan anvendes i saltblandinger påtenkt for menneske-føde og som ikke er et alkalimetallklorid, et dipeptid, et stivelseshydrolyseprodukt eller en magnesiumforbindelse. Kaliumferrocyanid (vanlig anvendt som tørkemiddel) og aromatiske urter utgjør eksempler på additiver som kan anvendes i matsaltet ifølge oppfinnelsen. I det tilfelle hvor matsaltet ifølge oppfinnelsen inneholder et additiv som definert ovenfor, kan ikke vektinnholdet av dette additiv overstige 16%, idet innhold på mindre enn 10% anbefales. The table salt according to the invention may additionally possibly contain at least one additive which is usually found in salt mixtures for food flavor improvement. By additive shall be understood any substance that can be used in salt mixtures intended for human consumption and which is not an alkali metal chloride, a dipeptide, a starch hydrolysis product or a magnesium compound. Potassium ferrocyanide (commonly used as a drying agent) and aromatic herbs are examples of additives that can be used in the table salt according to the invention. In the case where the table salt according to the invention contains an additive as defined above, the weight content of this additive cannot exceed 16%, as a content of less than 10% is recommended.
Matsaltet ifølge oppfinnelsen har den egenskap at det i menneskeføden frigjør en smak som kan sammenliknes med smaken av natriumklorid. Ved anvendelse av det som erstatning for natriumklorid som bordsalt eller som koksalt ved matlaging, har det den fordelaktige egenskap at det reduserer, eller til og med eliminerer, inntaket av natrium-ioner i kroppen mens det samtidig utgjør en kilde til kaliumioner og eventuelt til magnesiumioner. The table salt according to the invention has the property that it releases a taste in human food that can be compared to the taste of sodium chloride. When used as a substitute for sodium chloride as table salt or as table salt in cooking, it has the advantageous property that it reduces, or even eliminates, the intake of sodium ions in the body while at the same time constituting a source of potassium ions and possibly of magnesium ions .
Matsaltet ifølge oppfinnelsen har det ytterligere fordelaktige trekk at det viser god termisk stabilitet, hvilket gjør det brukbart ved temperaturer på over 80°C, vanligvis minst 100°C og som til og med i visse tilfeller kan nå og overstige 120°C, uten at man risikerer dekomponering av dipeptidet, selv når sistnevnte er aspartam. Matsaltet ifølge oppfinnelsen er følgelig spesielt godt egnet til anvendelse i industrien for tillaget kokt mat, for koking av matvarer. The table salt according to the invention has the further advantageous feature that it shows good thermal stability, which makes it usable at temperatures above 80°C, usually at least 100°C and which can even in certain cases reach and exceed 120°C, without one risks decomposition of the dipeptide, even when the latter is aspartame. The table salt according to the invention is therefore particularly well suited for use in the industry for prepared cooked food, for cooking foodstuffs.
Blandinger av matsaltet ifølge oppfinnelsen hvor de samlede fordeler angitt ovenfor, er optimalt kombinert, er slike som, på vektbasis av tørrstoff, omfatter 52-60% kaliumklorid, 30-38% natriumklorid, 6-8% magnesiumsulfat, 0,6-0,8% magnesiumkarbonat, 2,0-2,5% maltodekstrin og 0,05-0,1% aspartam. Mixtures of the table salt according to the invention, where the overall advantages stated above, are optimally combined, are those which, on a dry matter weight basis, comprise 52-60% potassium chloride, 30-38% sodium chloride, 6-8% magnesium sulfate, 0.6-0, 8% magnesium carbonate, 2.0-2.5% maltodextrin and 0.05-0.1% aspartame.
Matsaltet ifølge oppfinnelsen fås på alle egnede måter for utførelse av en homogen blanding av dets bestanddeler. En spesielt egnet måte består av mekanisk blanding av disse bestanddeler i pulverisert tilstand. The table salt according to the invention can be obtained in all suitable ways for producing a homogeneous mixture of its constituents. A particularly suitable way consists of mechanical mixing of these components in a powdered state.
Matsaltet ifølge oppfinnelsen kan anvendes som krydder ved husholdnings-, ikke-industriell eller industriell virksomhet med tilknytning til matlagings-fagområdet, for eksempel ved husholdningsmatlaging, i restaurantfaget, for ikke-industriell eller industriell fremstilling av produker påtenkt for den humane føde, eller for salting av kjøtt eller skinke. For dette formål kan matsaltet ifølge oppfinnelsen presenteres i alle former som er egnet for anvendelse av det. For anvendelse ved husholdningsmatlaging eller i restaurantindustrien kan det for eksempel fremstilles i form av et pulver hvis korndiameter, målt ved sikting under anvendelse av TYLER's standardiserte metode, ligger mellom 100 og 850 um, og fortrinnsvis mellom 200 og 500 um. Som variant kan matsaltet anvendes i form av grove partikler hvis diameter overstiger 850 um og ligger for eksempel mellom 1 og 2,5 mm, idet denne variasjon av matsaltet ifølge oppfinnelsen er spesielt egnet for salting av kjøtt og skinke. I henhold til en annen variant kan matsaltet ifølge oppfinnelsen fremstilles i form av blokker oppnådd ved agglomerering av fine partikler. The table salt according to the invention can be used as a seasoning in household, non-industrial or industrial activities related to the cooking profession, for example in household cooking, in the restaurant profession, for non-industrial or industrial production of products intended for human consumption, or for salting of meat or ham. For this purpose, the table salt according to the invention can be presented in all forms that are suitable for its use. For use in household cooking or in the restaurant industry, it can for example be produced in the form of a powder whose grain diameter, measured by sieving using TYLER's standardized method, is between 100 and 850 µm, and preferably between 200 and 500 µm. As a variant, the table salt can be used in the form of coarse particles whose diameter exceeds 850 µm and lies, for example, between 1 and 2.5 mm, as this variation of the table salt according to the invention is particularly suitable for salting meat and ham. According to another variant, the table salt according to the invention can be produced in the form of blocks obtained by agglomeration of fine particles.
Eksemplene som følger, tjener til å illustrere oppfinnelsen. Ved disse eksempler ble partikkelstørrelsen av de anvendte pulver målt ved sikting under anvendelse av TYLER's standardiserte metode. The examples that follow serve to illustrate the invention. In these examples, the particle size of the powders used was measured by sieving using TYLER's standardized method.
Eksempel 1 Example 1
Et matsalt ifølge oppfinnelsen ble fremstilt på følgende måte. A table salt according to the invention was produced in the following way.
Det ble først fremstilt en søtningssubstans ved blanding av et maltodekstrin A sweetening substance was first produced by mixing a maltodextrin
med aspartam i egnede mengder til at den resulterende blanding inneholdt 97 vekt% maltodekstrin og 3 vekt% aspartam. For utførelse av blandingen ble maltodekstrinet og aspartamet anvendt i form av pulver med en partikkelstørrelse på mellom 210 og 500 pm. with aspartame in suitable amounts so that the resulting mixture contained 97% by weight of maltodextrin and 3% by weight of aspartame. To make the mixture, the maltodextrin and aspartame were used in the form of powder with a particle size of between 210 and 500 µm.
Det ble anvendt 2,3 g av søtningssubstansen oppnådd på denne måte, hvilken substans så ble blandet grundig med følgende substanser inntil man fikk et homogent pulver: 2.3 g of the sweetening substance obtained in this way was used, which substance was then thoroughly mixed with the following substances until a homogeneous powder was obtained:
32,0 g av et natriumklorid-pulver med partikkelstørrelse 32.0 g of a particle size sodium chloride powder
210-500 um, 210-500 µm,
65,0 g av et kaliumklorid-pulver med partikkelstørrelse 65.0 g of a potassium chloride powder of particle size
210-500 pm, 210-500 pm,
0,7 g av et magnesiumkarbonat-pulver med partikkelstørrelse 0.7 g of a particle size magnesium carbonate powder
210-500 pm. 210-500 pm.
Eksempel 2 Example 2
Under anvendelse av fremgangsmåten beskrevet i eksempel 1, ble det fremstilt et matsalt ifølge oppfinnelsen ut fra følgende substanser: Using the method described in example 1, a table salt according to the invention was produced from the following substances:
32,0 g av et natriumklorid-pulver med partikkelstørrelse 32.0 g of a particle size sodium chloride powder
210-500 pm, 210-500 pm,
50,0 g av et kaliumklorid-pulver med partikkelstørrelse 50.0 g of a potassium chloride powder of particle size
210-500 pm, 210-500 pm,
15,0 g av et magnesiumsulfatheptahydrat-pulver med partikkelstørrelse 15.0 g of a particle size magnesium sulfate heptahydrate powder
210-500 pm (svarende til ca. 7,3 g vannfritt magnesiumsulfat), 210-500 pm (equivalent to approx. 7.3 g anhydrous magnesium sulphate),
0,7 g av et vannfritt magnesiumkarbonat-pulver med partikkelstørrelse under 53 pm, 0.7 g of an anhydrous magnesium carbonate powder with a particle size below 53 pm,
2,3 g av søtningssubstansen oppnådd i eksempel 1. 2.3 g of the sweetening substance obtained in example 1.
Eksempel 3 Example 3
Under anvendelse av fremgangsmåten beskrevet i eksempel 1, ble det fremstilt et matsalt ifølge oppfinnelsen ut fra følgende substanser: Using the method described in example 1, a table salt according to the invention was produced from the following substances:
32,0 g av et natriumklorid-pulver med partikkelstørrelse 32.0 g of a particle size sodium chloride powder
210-500 pm, 210-500 pm,
58,0 g av et kaliumklorid-pulver med partikkelstørrelse 58.0 g of a potassium chloride particle size powder
210-500 pm, 210-500 pm,
7,0 g av et vannfritt magnesiumsulfat-pulver med partikkelstørrelse 7.0 g of an anhydrous magnesium sulfate particle size powder
210-500 pm, 210-500 pm,
0,7 g av et vannfritt magnesiumkarbonat-pulver med partikkelstørrelse under 53 pm, 2,3 g av søtningssubstansen oppnådd i eksempel 1. 0.7 g of an anhydrous magnesium carbonate powder with a particle size below 53 pm, 2.3 g of the sweetening substance obtained in example 1.
Claims (11)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9214493A FR2698524B1 (en) | 1992-11-27 | 1992-11-27 | Food salt. |
| PCT/EP1993/003253 WO1994012059A1 (en) | 1992-11-27 | 1993-11-18 | Edible salt |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO952087D0 NO952087D0 (en) | 1995-05-26 |
| NO952087L NO952087L (en) | 1995-05-26 |
| NO312324B1 true NO312324B1 (en) | 2002-04-29 |
Family
ID=9436130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| NO19952087A NO312324B1 (en) | 1992-11-27 | 1995-05-26 | cooking salt |
Country Status (17)
| Country | Link |
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| EP (1) | EP0670683B1 (en) |
| JP (1) | JPH09504162A (en) |
| KR (1) | KR100300485B1 (en) |
| AT (1) | ATE142432T1 (en) |
| AU (1) | AU5625894A (en) |
| CA (1) | CA2150139C (en) |
| CZ (1) | CZ284820B6 (en) |
| DE (1) | DE69304714T2 (en) |
| DK (1) | DK0670683T3 (en) |
| ES (1) | ES2095149T3 (en) |
| FI (1) | FI111327B (en) |
| FR (1) | FR2698524B1 (en) |
| HK (1) | HK1000041A1 (en) |
| HU (1) | HU220511B1 (en) |
| NO (1) | NO312324B1 (en) |
| SK (1) | SK281003B6 (en) |
| WO (1) | WO1994012059A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008105662A1 (en) | 2007-03-01 | 2008-09-04 | Bioneedle Technologies Group B.V. | Biodegradable material based on opened starch |
| KR100903739B1 (en) * | 2007-08-24 | 2009-06-19 | 씨제이제일제당 (주) | Granulated seasoning salt and preparation method thereof |
| CN105285906A (en) * | 2009-04-29 | 2016-02-03 | 阿克佐诺贝尔化学国际公司 | Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof |
| CA2986841A1 (en) * | 2015-05-27 | 2016-12-01 | Douxmatok Ltd | Enhanced salt compositions and methods of preparation thereof |
| CN105410854A (en) * | 2015-11-16 | 2016-03-23 | 安徽强旺生物工程有限公司 | Low-sodium seasoning peptide salt |
| BR102018070621A2 (en) * | 2018-10-05 | 2020-04-22 | Cristalia Produtos Quim Farmaceuticos Ltda | salt product, process for its preparation and composition of salt with reduced sodium content |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3514296A (en) * | 1967-01-16 | 1970-05-26 | Morton Int Inc | Salt substitute |
| CA1147653A (en) * | 1979-01-24 | 1983-06-07 | Jack Akerboom | Low sodium therapeutic salt |
| JPS5881758A (en) * | 1981-11-07 | 1983-05-17 | Tanpei Seiyaku Kk | Seasoned food with low sodium content |
| US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
| DK212483A (en) * | 1982-05-12 | 1983-11-13 | Searle & Co | PROCEDURE FOR THE PREPARATION OF A FREE-FLOATING, SPRAY-DRYED DIPEPTIME SEED AGGLOMERATED AND SAME PRODUCED PRODUCT |
| EP0130822B1 (en) * | 1983-06-30 | 1987-09-30 | Mallinckrodt, Inc. (a Delaware corporation) | Salt substitute blends of potassium chloride and maltodextrin and method of preparation |
| EP0374154A1 (en) * | 1987-05-21 | 1990-06-27 | STAUFFER MANAGEMENT COMPANY c/o ICI AMERICAS INC. | Salt substitute |
-
1992
- 1992-11-27 FR FR9214493A patent/FR2698524B1/en not_active Expired - Fee Related
-
1993
- 1993-11-18 JP JP6512727A patent/JPH09504162A/en not_active Ceased
- 1993-11-18 KR KR1019950702135A patent/KR100300485B1/en not_active IP Right Cessation
- 1993-11-18 SK SK702-95A patent/SK281003B6/en not_active IP Right Cessation
- 1993-11-18 AU AU56258/94A patent/AU5625894A/en not_active Abandoned
- 1993-11-18 CA CA002150139A patent/CA2150139C/en not_active Expired - Fee Related
- 1993-11-18 HU HU9501548A patent/HU220511B1/en not_active IP Right Cessation
- 1993-11-18 DE DE69304714T patent/DE69304714T2/en not_active Expired - Lifetime
- 1993-11-18 CZ CZ951322A patent/CZ284820B6/en not_active IP Right Cessation
- 1993-11-18 AT AT94901830T patent/ATE142432T1/en not_active IP Right Cessation
- 1993-11-18 DK DK94901830.3T patent/DK0670683T3/da active
- 1993-11-18 WO PCT/EP1993/003253 patent/WO1994012059A1/en active IP Right Grant
- 1993-11-18 EP EP94901830A patent/EP0670683B1/en not_active Expired - Lifetime
- 1993-11-18 ES ES94901830T patent/ES2095149T3/en not_active Expired - Lifetime
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1995
- 1995-05-26 FI FI952581A patent/FI111327B/en not_active IP Right Cessation
- 1995-05-26 NO NO19952087A patent/NO312324B1/en not_active IP Right Cessation
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1997
- 1997-07-21 HK HK97101591A patent/HK1000041A1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CA2150139A1 (en) | 1994-06-09 |
| HU220511B1 (en) | 2002-02-28 |
| FI952581A0 (en) | 1995-05-26 |
| SK281003B6 (en) | 2000-10-09 |
| ATE142432T1 (en) | 1996-09-15 |
| EP0670683A1 (en) | 1995-09-13 |
| NO952087D0 (en) | 1995-05-26 |
| NO952087L (en) | 1995-05-26 |
| FI952581A (en) | 1995-05-26 |
| JPH09504162A (en) | 1997-04-28 |
| FR2698524B1 (en) | 1995-02-03 |
| HU9501548D0 (en) | 1995-07-28 |
| EP0670683B1 (en) | 1996-09-11 |
| DE69304714T2 (en) | 1997-04-30 |
| CZ132295A3 (en) | 1995-10-18 |
| ES2095149T3 (en) | 1997-02-01 |
| DK0670683T3 (en) | 1997-03-10 |
| HUT73614A (en) | 1996-08-28 |
| DE69304714D1 (en) | 1996-10-17 |
| AU5625894A (en) | 1994-06-22 |
| FR2698524A1 (en) | 1994-06-03 |
| CA2150139C (en) | 2003-05-27 |
| KR100300485B1 (en) | 2001-11-22 |
| CZ284820B6 (en) | 1999-03-17 |
| WO1994012059A1 (en) | 1994-06-09 |
| SK70295A3 (en) | 1995-09-13 |
| FI111327B (en) | 2003-07-15 |
| HK1000041A1 (en) | 1997-10-24 |
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