SI20505B - Sladkorni vaflji - Google Patents
Sladkorni vaflji Download PDFInfo
- Publication number
- SI20505B SI20505B SI9920073A SI9920073A SI20505B SI 20505 B SI20505 B SI 20505B SI 9920073 A SI9920073 A SI 9920073A SI 9920073 A SI9920073 A SI 9920073A SI 20505 B SI20505 B SI 20505B
- Authority
- SI
- Slovenia
- Prior art keywords
- sugar
- waffle
- kneaded
- weight
- replaced
- Prior art date
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract 33
- 235000009508 confectionery Nutrition 0.000 claims abstract 14
- 235000013312 flour Nutrition 0.000 claims abstract 11
- 235000013339 cereals Nutrition 0.000 claims abstract 10
- 229930006000 Sucrose Natural products 0.000 claims abstract 8
- 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 claims abstract 8
- 241000209140 Triticum Species 0.000 claims abstract 8
- 235000021307 Triticum Nutrition 0.000 claims abstract 8
- 239000005720 sucrose Substances 0.000 claims abstract 8
- 235000012773 waffles Nutrition 0.000 claims 24
- 239000000463 material Substances 0.000 claims 6
- 235000012054 meals Nutrition 0.000 claims 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 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 claims 3
- 230000004888 barrier function Effects 0.000 claims 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 claims 2
- 235000013601 eggs Nutrition 0.000 claims 2
- 235000003599 food sweetener Nutrition 0.000 claims 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 2
- 239000008103 glucose Substances 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 2
- 235000013336 milk Nutrition 0.000 claims 2
- 239000008267 milk Substances 0.000 claims 2
- 210000004080 milk Anatomy 0.000 claims 2
- 239000002245 particle Substances 0.000 claims 2
- 239000003765 sweetening agent Substances 0.000 claims 2
- 239000006188 syrup Substances 0.000 claims 2
- 235000020357 syrup Nutrition 0.000 claims 2
- 235000011844 whole wheat flour Nutrition 0.000 claims 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 244000290333 Vanilla fragrans Species 0.000 claims 1
- 235000009499 Vanilla fragrans Nutrition 0.000 claims 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims 1
- 235000019219 chocolate Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 239000013078 crystal Substances 0.000 claims 1
- 239000008121 dextrose Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- -1 grapefruit juice Chemical class 0.000 claims 1
- 235000015201 grapefruit juice Nutrition 0.000 claims 1
- 235000012907 honey Nutrition 0.000 claims 1
- 229960004903 invert sugar Drugs 0.000 claims 1
- 235000010445 lecithin Nutrition 0.000 claims 1
- 239000000787 lecithin Substances 0.000 claims 1
- 229940067606 lecithin Drugs 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 235000019222 white chocolate Nutrition 0.000 claims 1
- 235000019220 whole milk chocolate Nutrition 0.000 claims 1
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
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Saccharide Compounds (AREA)
- Confectionery (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Recrystallisation Techniques (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Claims (17)
1 PATENTNI ZAHTEVKI 1. Umešano-žvrkljano testo za sladkorne vaflje, v katerem je del pšenične moke nadomeščen z zdrobom iz žitaric z velikostjo delcev od 100 μηι do 1 mm, prednostno od 100 μηι do 500 μιη in je celotna saharoza ali del nje nadomeščena z reducirnim sladkorjem.
2. Umešano-žvrkljano testo za sladkorne vaflje po zahtevku 1, kjer je zdrob iz žitaric žitni zdrob, koruzni zdrob, pšenični zdrob, ovseni zdrob ali rižev zdrob ali katerakoli kombinacija dveh ali več zdrobov.
3. Umešano-žvrkljano testo za sladkorne vaflje po zahtevku 1, v katerem je količina vode v umešanem-žvrkljanem testu za sladkorne vaflje po predloženem izumu od 100 do 160 masnih delov na 100 masnih delov moke ali, kadar je del pšenične moke nadomeščen z zdrobom iz žitaric, na 100 delov celotne mase pšenične moke in zdroba iz žitaric.
4. Umešano-žvrkljano testo za sladkorne vaflje po zahtevku 1, v katerem znaša količina saharoze, ali, kadar je del saharoze nadomeščen z reducirnim sladkoijem, celotna količina saharoze in reducirnega sladkorja v umešanem-žvrkljanem testu za sladkorne vaflje od 50 do 100 masnih delov na 100 masnih delov moke, ali, kjer je del pšenične moke nadomeščen z zdrobom iz žitaric, na 100 delov celotne mase pšenične moke in zdroba iz žitaric.
5. Umešano-žvrkljano testo za sladkorne vaflje po zahtevku 1, v katerem je navzgor do 90 masnih % pšenične moke v standardnem umešanem-žvrkljanem testu za sladkorne vaflje nadomeščenih z zdrobom iz žitaric.
6. Umešano-žvrkljano testo za sladkorne vaflje po zahtevku 1, v katerem je od 15 masnih % do 80 masnih % saharoze nadomeščenih z reducirnim sladkoijem. Ί
7. Umešano-žvrkljano testo za sladkorne vaflje po zahtevku 1, v katerem je reducirni sladkor fruktoza, glukoza, glukozni sirup, dekstroza, žitni sirup, invertni sladkor, sadni sokovi, ki vsebujejo reducirne sladkorje kot sok grenivk, ali med.
8. Postopek za pripravo sladkornega vaflja, ki obsega pečenje umešanega-žvrkljanega testa za sladkorne vaflje po zahtevku 1.
9. Sladkorni vafelj, v katerem je del pšenične moke nadomeščen z zdrobom iz žitaric z velikostjo delcev od 100 pm do 1 mm, prednostno od 100 pm do 500 pm in je celotna saharoza ali njen del nadomeščena z reducirnim sladkorjem.
10. Sladkorni vafelj po zahtevku 9, v katerem je količina vode v sladkornem vaflju od približno 0,5 masnih % do 6 masnih % glede na celotno maso sladkornega vaflja.
11. Sladkorni vafelj po zahtevku 9, v katerem dosega celotna količina vode, maščobe, pšenične moke in saharoze skupaj z njihovimi nadomestki najmanj 95 masnih % sladkornega vaflja, preostale sestavine pa vključujejo eno ali več sestavin izmed mleka, smetane, mleka v prahu, celih jajc, jajc v prahu, sojine moke, soli, lecitina, vaniljevih kristalov in sredstva za vzhajanje.
12. Slaščičarski izdelek, ki obsega sladkorni vafelj po zahtevku 9 skupaj s slaščičarskim materialom.
13. Slaščičarski izdelek po zahtevku 12, pri katerem se sladkorni vafelj uporablja v direktnem stiku s slaščičarskim materialom
14. Slaščičarski izdelek po zahtevku 12, pri katerem se uporablja bariera proti vlagi med površino sladkornega vaflja in drugim slaščičarskim materialom. 3
15. Slaščičarski izdelek po zahtevku 14, pri katerem prevlečemo površino sladkornega vaflja ob slaščičarskem materialu z bariero proti vlagi.
16. Slaščičarski izdelek po zahtevku 13, pri katerem se sladkorni vafelj uporablja v direktnem stiku s slaščičarskim materialom, slaščičarski material pa ima aktivnost vode pod 0,5.
17. Slaščičarski izdelek po zahtevku 12, pri katerem je slaščičarski izdelek, ki obsega sladkorni vafelj, prevlečen z navadno, belo ali mlečno čokolado ali čokoladnim nadomestkom. Za SOCIETE DE PRODUITS NESTLE S. A. [CH/CH]; P O. Box 353, CH-1800 Vevey (CH) :
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9819564A GB2341306A (en) | 1998-09-08 | 1998-09-08 | A sugar wafer |
| PCT/EP1999/004905 WO2000013512A1 (en) | 1998-09-08 | 1999-07-13 | Sugar wafers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SI20505A SI20505A (sl) | 2001-10-31 |
| SI20505B true SI20505B (sl) | 2003-04-30 |
Family
ID=10838520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SI9920073A SI20505B (sl) | 1998-09-08 | 1999-07-13 | Sladkorni vaflji |
Country Status (28)
| Country | Link |
|---|---|
| US (1) | US6713102B2 (sl) |
| EP (1) | EP1111998B1 (sl) |
| JP (1) | JP2002524061A (sl) |
| CN (1) | CN1113610C (sl) |
| AT (1) | ATE217149T1 (sl) |
| AU (1) | AU755558B2 (sl) |
| BR (1) | BR9913504B1 (sl) |
| CA (1) | CA2340637A1 (sl) |
| CZ (1) | CZ2001857A3 (sl) |
| DE (1) | DE69901454T2 (sl) |
| DK (1) | DK1111998T3 (sl) |
| ES (1) | ES2174625T3 (sl) |
| GB (1) | GB2341306A (sl) |
| HU (1) | HUP0104823A3 (sl) |
| ID (1) | ID29072A (sl) |
| IL (1) | IL141401A0 (sl) |
| MY (1) | MY117051A (sl) |
| NO (1) | NO20011119L (sl) |
| NZ (1) | NZ509981A (sl) |
| PL (1) | PL194116B1 (sl) |
| PT (1) | PT1111998E (sl) |
| RU (1) | RU2212798C2 (sl) |
| SI (1) | SI20505B (sl) |
| SK (1) | SK283698B6 (sl) |
| TR (1) | TR200100657T2 (sl) |
| UA (1) | UA73095C2 (sl) |
| WO (1) | WO2000013512A1 (sl) |
| ZA (1) | ZA200101918B (sl) |
Families Citing this family (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL358305A1 (en) * | 2000-03-24 | 2004-08-09 | Societe Des Produits Nestle S.A. | Coated biscuit |
| US6824799B1 (en) * | 2000-10-24 | 2004-11-30 | General Mills, Inc. | Food product with enhanced crispiness |
| US20020155197A1 (en) * | 2001-04-18 | 2002-10-24 | David Klug | Sugar wafer with confectionery filling and method for making same |
| EP1323347A1 (en) * | 2001-12-30 | 2003-07-02 | Societe Des Produits Nestle S.A. | Cone |
| AU2002238108A1 (en) * | 2002-02-13 | 2003-09-04 | The Pillsbury Company | Sweet, crunchy, and brittle toppings for frozen desserts |
| ATE356551T1 (de) * | 2002-08-30 | 2007-04-15 | Kraft Foods R & D Inc | Knuspriges waffelprodukt |
| RU2261602C1 (ru) * | 2004-08-16 | 2005-10-10 | Булатов Рагим Рамизович | Тесто для мучных изделий |
| EP1661464B1 (en) | 2004-11-26 | 2008-10-08 | Nestec S.A. | Edible container for foodstuffs and process for producing the same |
| US20070128340A1 (en) * | 2005-12-13 | 2007-06-07 | Andrews Stanley J | Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof |
| CN100348125C (zh) * | 2005-12-30 | 2007-11-14 | 山东师范大学 | 一种夹馅休闲饼的制作方法 |
| BRPI0719818A2 (pt) * | 2006-10-05 | 2014-04-29 | Nestec Sa | Folhas de wafer comestíveis |
| RU2354119C1 (ru) * | 2007-07-04 | 2009-05-10 | Алексей Вениаминович Денисов | Кондитерское изделие |
| RU2355172C2 (ru) * | 2007-07-09 | 2009-05-20 | Валерий Николаевич Иванов | Кондитерское изделие мучное |
| RU2374884C2 (ru) * | 2007-07-20 | 2009-12-10 | Валерий Николаевич Иванов | Мучное кондитерское изделие |
| RU2348156C1 (ru) * | 2007-07-23 | 2009-03-10 | Валерий Николаевич Иванов | Способ производства вафельных бисквитных изделий |
| CN101449736B (zh) * | 2007-11-30 | 2013-01-02 | 深圳市海川实业股份有限公司 | 一种冰淇淋威化杯 |
| NZ588961A (en) * | 2008-06-13 | 2012-09-28 | Nestec Sa | A wafer or cereal product comprising maltodextrin or a fructooligosaccharide |
| RU2397659C1 (ru) * | 2009-09-17 | 2010-08-27 | Олег Иванович Квасенков | Способ производства диабетических вафель (варианты) |
| EP2512253A1 (de) * | 2009-12-15 | 2012-10-24 | A. Loacker AG | Waffel |
| AT512716A1 (de) * | 2012-03-30 | 2013-10-15 | Haas Food Equipment Gmbh | Verfahren zur kontinuierlichen Herstellung von Rollwaffeln mit mürber Textur |
| PL2928306T3 (pl) * | 2012-12-06 | 2022-05-02 | Kraft Foods Schweiz Holding Gmbh | Produkt czekoladowy |
| US20140242245A1 (en) * | 2013-02-28 | 2014-08-28 | Frito-Lay North America, Inc. | Shelf-stable baked crisps and method for making same |
| AT514352B1 (de) * | 2013-06-10 | 2017-04-15 | Haas Food Equipment Gmbh | Verfahren zur Herstellung eines Backproduktes mit einer im Wesentlichen versiegelten Trennfläche |
| US20150157043A1 (en) * | 2013-12-06 | 2015-06-11 | Gregory Martin | Edible food container for nonhuman animals |
| CN104543584A (zh) * | 2015-01-23 | 2015-04-29 | 湖北龙王恨渔具集团有限公司 | 冻干红虫原体在鱼饵中的应用 |
| CN105685357A (zh) * | 2016-01-27 | 2016-06-22 | 李亦琴 | 以莲子为核心的食品加工方法 |
| CN109219356A (zh) | 2016-06-05 | 2019-01-15 | 亿滋欧洲股份有限公司 | 包括碎化的根茎类蔬菜的烘焙的咸味食物组合物及其制备方法 |
| IL262928B (en) | 2016-07-08 | 2022-08-01 | Nestle Sa | Sugar-reduced epiphany |
| RU2693748C1 (ru) * | 2018-07-12 | 2019-07-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Белково-углеводная основа с зерновыми компонентами для структурированных десертов |
| CN113396955A (zh) * | 2021-07-07 | 2021-09-17 | 舟山馋文化电子商务有限公司 | 无添加膨松剂威化饼干及其制备方法 |
| CN115918702A (zh) * | 2022-12-16 | 2023-04-07 | 深圳市美轩食品有限公司 | 一种无蔗糖爆浆曲奇工艺及产品 |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3037864A (en) * | 1959-02-18 | 1962-06-05 | Procter & Gamble | Culinary mixes |
| US3814819A (en) * | 1971-03-10 | 1974-06-04 | Pillsbury Co | High protein food bar |
| DE2929496C2 (de) * | 1979-07-20 | 1983-09-08 | Ferrero Ohg, 3570 Stadtallendorf | Waffel mit glatter dichter Oberfläche und einer zellenartigen Innenstruktur zur Verwendung als gefüllte Waffel aus zwei oder mehreren Waffelblättern |
| IT1237405B (it) * | 1989-01-19 | 1993-06-01 | Dicofarm Spa | Composizione di un alimento dietetico sotto forma di biscotto a elevato contenuto di fibre alimentari e a ridotto contenuto calorico e procedimento di produzione relativo |
| HU214189B (hu) * | 1994-01-14 | 1998-01-28 | INTERKOLLOID Élelmiszeripari Adalékanyag Kutató-Fejlesztő, Termelő és Kereskedő Kft. | Cukormentes, hőformázott ostyakészítmények |
| US5595774A (en) * | 1994-12-14 | 1997-01-21 | Nabisco, Inc. | Reduced fat shredded wafers and process |
| DE69611177T2 (de) * | 1995-08-22 | 2001-05-17 | Unilever N.V., Rotterdam | Verfahren zur herstellung von gefüllten waffeln |
| RU2099970C1 (ru) * | 1996-01-10 | 1997-12-27 | Государственное научно-производственное предприятие "Прибор" | Состав смеси на основе зерна и способ изготовления брикетов из зернового сырья |
| DE19648506C1 (de) * | 1996-11-22 | 1997-10-30 | Dahli Kuchen F Dahlhoff Gmbh & | Biskuit-Waffel-Backware sowie Verfahren zur Herstellung derselben |
| EP0994656B1 (fr) * | 1997-07-05 | 2006-04-19 | Societe Des Produits Nestle S.A. | dessert congelé avec bactéries lactiques et fibres fermentescibles |
| JP3113976B2 (ja) * | 1997-09-11 | 2000-12-04 | 江崎グリコ株式会社 | コーンとケーキの組み合わせ菓子 |
-
1998
- 1998-09-08 GB GB9819564A patent/GB2341306A/en not_active Withdrawn
-
1999
- 1999-07-13 EP EP99934675A patent/EP1111998B1/en not_active Expired - Lifetime
- 1999-07-13 DE DE69901454T patent/DE69901454T2/de not_active Expired - Lifetime
- 1999-07-13 AT AT99934675T patent/ATE217149T1/de not_active IP Right Cessation
- 1999-07-13 PT PT99934675T patent/PT1111998E/pt unknown
- 1999-07-13 CA CA002340637A patent/CA2340637A1/en not_active Abandoned
- 1999-07-13 SK SK300-2001A patent/SK283698B6/sk unknown
- 1999-07-13 ID IDW20010506A patent/ID29072A/id unknown
- 1999-07-13 ES ES99934675T patent/ES2174625T3/es not_active Expired - Lifetime
- 1999-07-13 DK DK99934675T patent/DK1111998T3/da active
- 1999-07-13 TR TR2001/00657T patent/TR200100657T2/xx unknown
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- 1999-07-13 JP JP2000568330A patent/JP2002524061A/ja active Pending
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