RU2004134605A - Не содержащие сахара твердые покрытия (глазури), полученные из жидкого мальтита, содержащего фракцию dp4+ - Google Patents

Не содержащие сахара твердые покрытия (глазури), полученные из жидкого мальтита, содержащего фракцию dp4+ Download PDF

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Publication number
RU2004134605A
RU2004134605A RU2004134605/13A RU2004134605A RU2004134605A RU 2004134605 A RU2004134605 A RU 2004134605A RU 2004134605/13 A RU2004134605/13 A RU 2004134605/13A RU 2004134605 A RU2004134605 A RU 2004134605A RU 2004134605 A RU2004134605 A RU 2004134605A
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RU
Russia
Prior art keywords
maltitol
syrup
dry matter
hard coating
food products
Prior art date
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RU2004134605/13A
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English (en)
Other versions
RU2313222C2 (ru
Inventor
Мишель Хенри Андрэ ГОНЗ (BE)
Мишель Хенри Андрэ ГОНЗ
МЕТЕР Паскаль Адольфин Эмильен ДЕ (BE)
МЕТЕР Паскаль Адольфин Эмильен ДЕ
Роберт Хенри-Марсел СТУФФС (IT)
Роберт Хенри-Марсел СТУФФС
Original Assignee
Серестар Холдинг Б.В. (Nl)
Серестар Холдинг Б.В.
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by Серестар Холдинг Б.В. (Nl), Серестар Холдинг Б.В. filed Critical Серестар Холдинг Б.В. (Nl)
Publication of RU2004134605A publication Critical patent/RU2004134605A/ru
Application granted granted Critical
Publication of RU2313222C2 publication Critical patent/RU2313222C2/ru

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Classifications

    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
    • 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
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
    • A23G4/046—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum with a centre made of chewing gum
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/28—Dragees; Coated pills or tablets, e.g. with film or compression coating
    • A61K9/2806—Coating materials
    • A61K9/282—Organic compounds, e.g. fats
    • A61K9/2826—Sugars or sugar alcohols, e.g. sucrose; Derivatives thereof
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Nutrition Science (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Saccharide Compounds (AREA)
  • Seasonings (AREA)
  • Curing Cements, Concrete, And Artificial Stone (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cosmetics (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Materials For Medical Uses (AREA)
  • Pens And Brushes (AREA)

Claims (8)

1. Имеющие не содержащее сахара твердое покрытие пищевые продукты, состоящие из твердого покрытия и съедобной, жевательной и/или фармацевтической сердцевиной, причем указанное твердое покрытие получено с использованием покрывающего сиропа, содержащего по меньшей мере 95% мальтита, причем
а) содержание сухого вещества в сиропе составляет 68-72% и
b) сухое вещество сиропа содержит 0,7-1,5 мас.% DP4+.
2. Пищевые продукты по п.1, у которых указанный сироп мальтита состоит из:
а) 95-97 мас.% мальтита,
b) не более 1,5 мас.% DP1,
с) 0-1,5 мас.% DP3 и
d) 0,7-1,5 мас.% DP4+.
3. Пищевые продукты по п.1 или 2, у которых сердцевина выбрана из группы, состоящей из фармацевтических таблеток, жевательной резинки, кондитерского продукта, шоколада и ореха.
4. Пищевые продукты по п.3, у которых сердцевиной является жевательная резинка и твердое покрытие является нелипким, а поверхность твердого покрытия является ровной и сохраняет целостность во время обработки.
5. Способ получения покрытых не содержащим сахара твердым покрытием пищевых продуктов, причем указанный способ включает следующие стадии:
а) нанесение покрывающего сиропа, содержащего сироп мальтита, на сердцевины пищевых продуктов в движущемся слое устройства для покрытия,
b) нанесение мальтита в форме порошка для получения покрытых сердцевин,
с) сушку покрытых сердцевин с использованием осушающего воздуха при температуре в диапазоне от 15 до 45°С и не более 50% относительной влажности, причем сиропы мальтита стадии а) имеют содержание сухого вещества 68-72% и указанный сироп мальтита содержит 0,7-1,5 мас.% DP4+.
6. Способ по п. 5, в котором на стадии а) сухое вещество сиропа мальтита состоит из:
а) 95-97 мас.% мальтита,
b) не более 1,5 мас.% DP1,
с) 0-1,5 мас.% DP3 и
d) 0,7-1,5 мас.% DP4+.
7. Применение сиропа мальтита, содержащего 0,7-1,5 мас.% DP4, по сухому веществу для усовершенствования твердых покрытий покрытых пищевых продуктов.
8. Применение по п. 7, отличающееся тем, что указанный сироп наносят при содержании сухого вещества 68-72%.
RU2004134605/13A 2002-04-27 2003-04-25 Не содержащие сахара твердые покрытия (глазури), полученные из жидкого мальтита, содержащего фракцию dp4+ RU2313222C2 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0209671.7A GB0209671D0 (en) 2002-04-27 2002-04-27 Sugar-free hard coatings prepared from liquid maltitol
GB0209671.7 2002-04-27

Publications (2)

Publication Number Publication Date
RU2004134605A true RU2004134605A (ru) 2005-05-10
RU2313222C2 RU2313222C2 (ru) 2007-12-27

Family

ID=9935633

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2004134605/13A RU2313222C2 (ru) 2002-04-27 2003-04-25 Не содержащие сахара твердые покрытия (глазури), полученные из жидкого мальтита, содержащего фракцию dp4+

Country Status (17)

Country Link
US (1) US7781009B2 (ru)
EP (1) EP1408768B1 (ru)
JP (1) JP4602758B2 (ru)
CN (1) CN1649504A (ru)
AT (1) ATE318521T1 (ru)
AU (1) AU2003232208B2 (ru)
CA (1) CA2482989C (ru)
DE (1) DE60303804T2 (ru)
DK (1) DK1408768T3 (ru)
ES (1) ES2254957T3 (ru)
GB (1) GB0209671D0 (ru)
MX (1) MXPA04010362A (ru)
PL (1) PL205123B1 (ru)
PT (1) PT1408768E (ru)
RU (1) RU2313222C2 (ru)
WO (1) WO2003092400A1 (ru)
ZA (1) ZA200406464B (ru)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8580327B2 (en) 2005-05-20 2013-11-12 Kerry Group Services International, Ltd. Heat stable, fat-based confections and methods of making same
KR20060130497A (ko) 2005-06-14 2006-12-19 가부시키가이샤 우에노 세이야꾸 오요 겡뀨조 코팅된 제품을 제공하는 방법
US20070184149A1 (en) * 2005-12-16 2007-08-09 Barkalow David G Coated chewing gum
CN101370388A (zh) * 2005-12-16 2009-02-18 Wm.雷格利Jr.公司 包衣的口香糖
US7767248B2 (en) 2007-02-02 2010-08-03 Overly Iii Harry J Soft chew confectionary with high fiber and sugar content and method for making same
FR2927810B1 (fr) * 2008-02-22 2013-07-26 Roquette Freres Poudre de maltitol cristallise de grosse granulometrie, son procede de fabrication et ses applications, notamment en chocolat
ITMI20080889A1 (it) * 2008-05-15 2009-11-16 Perfetti Van Melle Spa Processo per produrre gomme da masticare provviste di uno strato di ricopertura e gomme da masticare ottenibili da tale processo
FR2950228A1 (fr) * 2009-09-18 2011-03-25 Roquette Freres Sirop de drageification pret a l'emploi et produits obtenus par la mise en oeuvre de ce sirop
ES2953728T3 (es) * 2014-02-28 2023-11-15 Intercontinental Great Brands Llc Método para recubrir núcleos comestibles y el uso de un método para limitar la adherencia de los núcleos comestibles a la pared interior del tambor
US20210195929A1 (en) * 2019-12-31 2021-07-01 Kraft Foods Group Brands Llc No sugar added multilayer edible products comprising a center and a barrier layer

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JPS6158540A (ja) * 1984-08-29 1986-03-25 Ajinomoto Co Inc 低カロリ−キヤンデイ−
FR2575180B1 (fr) * 1984-12-20 1987-02-06 Roquette Freres Produit a haute teneur en maltitol, ses applications et son procede de fabrication
FR2580904B1 (fr) * 1985-04-30 1990-08-10 Roquette Freres Produit de confiserie ou pharmaceutique a revetement sans sucre obtenu par drageification dure et son procede de preparation.
JPH0755898B2 (ja) * 1985-05-20 1995-06-14 株式会社林原生物化学研究所 糖衣固形製剤の製造方法
DK167135B1 (da) * 1989-12-21 1993-09-06 Dtf Holding As Fremgangsmaade til paafoering af en haard belaegning paa kerner af spiseligt eller tyggeligt materiale samt belagt materiale opnaaet ved fremgangsmaaden
US5665406A (en) 1992-03-23 1997-09-09 Wm. Wrigley Jr. Company Polyol coated chewing gum having improved shelf life and method of making
ATE153504T1 (de) * 1993-02-16 1997-06-15 Roquette Freres Süsssirup auf basis von maltitol, mit hilfe dieses sirup hergestellte konfekte und die anwendung eines mittels zur regulierung des kristallisationsablaufes bei der herstellung dieser produkte
FR2705208B1 (fr) * 1993-05-17 1995-07-28 Roquette Freres Procédé d'enrobage sans sucre et produits obtenus selon le procédé.
FR2705207B1 (fr) * 1993-05-17 1995-07-28 Roquette Freres Procédé de dragéification dure sans sucre et produits ainsi obtenus.
JP4153145B2 (ja) 2000-07-07 2008-09-17 三菱商事フードテック株式会社 硬質糖衣掛製品及びその製造方法
US6558722B2 (en) * 2001-07-18 2003-05-06 Wm. Wrigley Jr. Company Use of powdered gum in making a coating for a confection

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Publication number Publication date
US20050214424A1 (en) 2005-09-29
JP4602758B2 (ja) 2010-12-22
JP2005523713A (ja) 2005-08-11
CA2482989A1 (en) 2003-11-13
RU2313222C2 (ru) 2007-12-27
PL205123B1 (pl) 2010-03-31
AU2003232208A1 (en) 2003-11-17
PT1408768E (pt) 2006-05-31
CA2482989C (en) 2010-09-14
US7781009B2 (en) 2010-08-24
ZA200406464B (en) 2005-11-30
EP1408768B1 (en) 2006-03-01
EP1408768A1 (en) 2004-04-21
PL371345A1 (en) 2005-06-13
MXPA04010362A (es) 2005-02-17
DE60303804D1 (de) 2006-04-27
GB0209671D0 (en) 2002-06-05
ES2254957T3 (es) 2006-06-16
AU2003232208B2 (en) 2008-01-03
DE60303804T2 (de) 2006-08-03
WO2003092400A1 (en) 2003-11-13
ATE318521T1 (de) 2006-03-15
CN1649504A (zh) 2005-08-03
DK1408768T3 (da) 2006-06-06

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