US20020187231A1 - Process for the removal of undesired flavour and odour components from potassium lactate - Google Patents

Process for the removal of undesired flavour and odour components from potassium lactate Download PDF

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Publication number
US20020187231A1
US20020187231A1 US09/851,081 US85108101A US2002187231A1 US 20020187231 A1 US20020187231 A1 US 20020187231A1 US 85108101 A US85108101 A US 85108101A US 2002187231 A1 US2002187231 A1 US 2002187231A1
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Prior art keywords
potassium lactate
active carbon
process according
odour
solution
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Abandoned
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US09/851,081
Inventor
Symone Kok
Robert Lobbes
Arielle De Jong
Bert De Vegt
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Purac Biochem BV
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Purac Biochem BV
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Priority to US09/851,081 priority Critical patent/US20020187231A1/en
Assigned to PURAC BIOCHEM B.V. reassignment PURAC BIOCHEM B.V. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: DE VEGT, BERT THEO, DE JONG, ARIELLE REGINE, KOK, SYMONE, LOBBES, PATRICK ROBERT
Priority to PCT/NL2002/000300 priority patent/WO2002090311A1/en
Priority to EP02733610A priority patent/EP1385815B1/en
Priority to ES02733610T priority patent/ES2271258T3/en
Priority to US10/477,134 priority patent/US7588790B2/en
Priority to CNB028096436A priority patent/CN100404492C/en
Priority to BRPI0209505-0A priority patent/BR0209505B1/en
Priority to JP2002587394A priority patent/JP4272433B2/en
Priority to DE60214360T priority patent/DE60214360T2/en
Priority to AT02733610T priority patent/ATE338018T1/en
Publication of US20020187231A1 publication Critical patent/US20020187231A1/en
Abandoned legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
    • C07C51/42—Separation; Purification; Stabilisation; Use of additives
    • C07C51/48—Separation; Purification; Stabilisation; Use of additives by liquid-liquid treatment
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers

Definitions

  • the present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate.
  • the invention further relates to the potassium lactate obtained with such a process and the use thereof in foodstuffs such as meat and sauces.
  • Potassium lactate is a product which is mainly used in the meat industry. It is used in the same application as sodium lactate, namely for shelf life extension and safety enhancement.
  • the use of potassium lactate is more and more preferred since it is believed that the use of sodium can cause hypertension.
  • the disadvantage of most potassium salts, however, is their flavour. They cause a bitter aftertaste. There is therefore a need for a potassium lactate having improved flavour and odour properties.
  • the active carbon used is preferably pretreated by washing with hydrochloric acid and neutralising with sodium bicarbonate.
  • the active carbon preferably has a particle size of 0.5 to 3 mm, more preferably 0.9 to 1.1 mm.
  • the active carbon is based on mineral coal.
  • the potassium lactate is treated in the form of an aqueous solution.
  • concentration of potassium lactate in the solution to be treated is 40 to 80% by weight based on the combined weight of water and potassium lactate.
  • the amount of active carbon is about 0.5 to 2 grams active carbon per kg potassium lactate.
  • the temperature of the solution is generally 20-60° C.
  • the process according to the present invention can be carried out continuously or batchwise.
  • the active carbon is mixed with the solution of potassium lactate and stirred. After a contact time of 20 to 40 minutes the active carbon and the potassium lactate solution are separated, preferably by filtration.
  • the active carbon is present in a column through which the potassium lactate solution is passed in a downward or upward direction.
  • the potassium lactate solution is supplied to tie top of the column and moved downward through the column.
  • suitable pumping means can be connected to the column.
  • the potassium lactate solution is subjected to filtration to remove any remaining active carbon.
  • the filtration is carried out in two steps, the first step consisting of removal of particles larger than 1 ⁇ m, the second step of removal of particles larger than 0.5 ⁇ m.
  • the residence time of the potassium lactate solution in the column of active carbon will generally be from 20 to 40 minutes. According to the present invention also a combination of several columns of active carbon, for instance two columns in parallel, can be used.
  • the present invention also provides an apparatus for carrying out the process, which comprises a column filled with active carbon, connected to pumping means for supplying the potassium lactate solution to be treated and suitable piping to connect the pumping means to the active carbon column.
  • the output of the active carbon column is connected through suitable piping to one or more filters. Examples of suitable filters are bag filters.
  • the present invention also relates to the potassium lactate obtained with the process described above.
  • This potassium lactate is characterised by a flavour profile in which the following characteristics are substantially absent, watery flavour, metal flavour and bitterness. It is further characterised by an odour profile in which the following characteristics a substantially absent: intense odour, pungent odour, harsh odour and fermentative odour.
  • the potassium lactate obtained can be used in foodstuffs. It will be present in the foodstuffs up to a level of 5 weight % based on the total weight of the foodstuff. Examples of foodstuffs are meat and poultry products, ready to eat meals, soups and sauces. The potassium lactate provides for a high safety level of the meat and poultry products and a longer shelf life of food products in general, without negatively effecting the sensory properties of the end product.
  • the foodstuffs indicated have a pH of 5 to 8.
  • the treated potassium lactate can be used in combination with other food acids and their derivatives, such as acetic acid, sodium acetate, sodium diacetate, potassium acetate, potassium diacetate, citric acid, sodium citrate and potassium citrate.
  • other food acids and their derivatives such as acetic acid, sodium acetate, sodium diacetate, potassium acetate, potassium diacetate, citric acid, sodium citrate and potassium citrate.
  • the flow rate of potassium lactate through the column is 5 m 3 /hour.
  • the temperature is 35° C.
  • the column are combined with two filters.
  • the first filter is a bag filter eliminating all particles larger than 1 ⁇ m.
  • the second filter is a filter removing particles larger than 0.5 ⁇ m.
  • the sausages were prepared by placing the minced beef, pork and pork fat in a chopping bowl. These three ingredients were chopped for approximately 1 minute. The ice and the rest of the ingredients were added. The entire mixture was chopped for approximately 5 minutes. The total batch was divided into smaller batches. The desired additive was added to the batch and chopped for 3 minutes. The obtained was filled into artificial casings with a diameter of 35 mm. The sausages obtained were cooked for 45 minutes at 80° C. (the internal temp. of the sausages will be 72° C.). Next the sausages were cooled till room temperature and quickly frozen at ⁇ 34° C.
  • FIG. 1 shows the percentage panellist that are able to taste difference between Purasal P/HiPure and Purasal P/HQ.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Detergent Compositions (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Carbon And Carbon Compounds (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this method a potassium lactate is obtained which does not have the bitter aftertaste of the potassium lactate according to the state of the art.

Description

  • The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate. The invention further relates to the potassium lactate obtained with such a process and the use thereof in foodstuffs such as meat and sauces. [0001]
  • Potassium lactate is a product which is mainly used in the meat industry. It is used in the same application as sodium lactate, namely for shelf life extension and safety enhancement. The use of potassium lactate is more and more preferred since it is believed that the use of sodium can cause hypertension. The disadvantage of most potassium salts, however, is their flavour. They cause a bitter aftertaste. There is therefore a need for a potassium lactate having improved flavour and odour properties. [0002]
  • It has now been found that the undesired flavour and odour substances can be removed from potassium lactate by treating it with active carbon. The resulting potassium lactate is less bitter and has a very favourable flavour and odour profile and is thus accepted by a large part of the population. [0003]
  • According to the present invention the active carbon used is preferably pretreated by washing with hydrochloric acid and neutralising with sodium bicarbonate. The active carbon preferably has a particle size of 0.5 to 3 mm, more preferably 0.9 to 1.1 mm. The active carbon is based on mineral coal. [0004]
  • The potassium lactate is treated in the form of an aqueous solution. The concentration of potassium lactate in the solution to be treated is 40 to 80% by weight based on the combined weight of water and potassium lactate. The amount of active carbon is about 0.5 to 2 grams active carbon per kg potassium lactate. The temperature of the solution is generally 20-60° C. [0005]
  • The process according to the present invention can be carried out continuously or batchwise. In a batchwise process the active carbon is mixed with the solution of potassium lactate and stirred. After a contact time of 20 to 40 minutes the active carbon and the potassium lactate solution are separated, preferably by filtration. [0006]
  • However, it is preferred to carry out the present invention continuously. In that case the active carbon is present in a column through which the potassium lactate solution is passed in a downward or upward direction. Preferably the potassium lactate solution is supplied to tie top of the column and moved downward through the column. To this end, suitable pumping means can be connected to the column. [0007]
  • After leaving the column the potassium lactate solution is subjected to filtration to remove any remaining active carbon. Preferably the filtration is carried out in two steps, the first step consisting of removal of particles larger than 1 μm, the second step of removal of particles larger than 0.5 μm. [0008]
  • The residence time of the potassium lactate solution in the column of active carbon will generally be from 20 to 40 minutes. According to the present invention also a combination of several columns of active carbon, for instance two columns in parallel, can be used. [0009]
  • The present invention also provides an apparatus for carrying out the process, which comprises a column filled with active carbon, connected to pumping means for supplying the potassium lactate solution to be treated and suitable piping to connect the pumping means to the active carbon column. The output of the active carbon column is connected through suitable piping to one or more filters. Examples of suitable filters are bag filters. [0010]
  • The present invention also relates to the potassium lactate obtained with the process described above. This potassium lactate is characterised by a flavour profile in which the following characteristics are substantially absent, watery flavour, metal flavour and bitterness. It is further characterised by an odour profile in which the following characteristics a substantially absent: intense odour, pungent odour, harsh odour and fermentative odour. [0011]
  • The potassium lactate obtained can be used in foodstuffs. It will be present in the foodstuffs up to a level of 5 weight % based on the total weight of the foodstuff. Examples of foodstuffs are meat and poultry products, ready to eat meals, soups and sauces. The potassium lactate provides for a high safety level of the meat and poultry products and a longer shelf life of food products in general, without negatively effecting the sensory properties of the end product. The foodstuffs indicated have a pH of 5 to 8. [0012]
  • According to a further use, the treated potassium lactate can be used in combination with other food acids and their derivatives, such as acetic acid, sodium acetate, sodium diacetate, potassium acetate, potassium diacetate, citric acid, sodium citrate and potassium citrate.[0013]
    • EXAMPLES
  • In the examples a column of active carbon obtained from Chemviron carbon is used containing Food Grade Cyclesorb HP. This column has the following characteristics: [0014]
    volume carbon:   2 m3
    volume vessel:  2.35 m3
    diameter: 1500 mm
    height: 2300 mm
  • Two of these vessels in parallel were used. The flow rate of potassium lactate through the column is 5 m[0015] 3/hour. The temperature is 35° C. The column are combined with two filters. The first filter is a bag filter eliminating all particles larger than 1 μm. The second filter is a filter removing particles larger than 0.5 μm.
  • A tasting test was cared out with sausages containing both treated and untreated potassium lactate. For the taste test solutions of 1.25% lactate in water were prepared. These batches were used also for odor tests. For the taste test in cooked sausages 3% of potassium lactate (either treated or untreated) was added to the meat dough. For this test a standard recipe of cooked sausages was used, Table 1 gives the composition of the meat dough. All tests were done in a triangle test. [0016]
    TABLE 1
    Composition of the meat dough
    Ingredients Dosage (%)
    Minced beef 10
    Minced pork 42.5
    Minced pork fat 35
    Water/ice 10
    Spice-mix 0.35
    Sodium ascorbate 0.05
    Cutter phosphate 0.3
    Colorozo 1.8
    (salt + nitrite)
  • The sausages were prepared by placing the minced beef, pork and pork fat in a chopping bowl. These three ingredients were chopped for approximately 1 minute. The ice and the rest of the ingredients were added. The entire mixture was chopped for approximately 5 minutes. The total batch was divided into smaller batches. The desired additive was added to the batch and chopped for 3 minutes. The obtained was filled into artificial casings with a diameter of 35 mm. The sausages obtained were cooked for 45 minutes at 80° C. (the internal temp. of the sausages will be 72° C.). Next the sausages were cooled till room temperature and quickly frozen at −34° C. [0017]
    • Results
  • In the tasting test of the purified potassium lactate solution in water there is a significant difference between the potassium lactate before and after purification. The purified potassium lactate tastes less bitter. There odour of the treated potassium lactate in water is also significantly less than that of the non-treated potassium lactate. In sausages 47% of the panellists finds a difference in taste. [0018]
  • The results are shown in FIG. 1, which shows the percentage panellist that are able to taste difference between Purasal P/HiPure and Purasal P/HQ. [0019]

Claims (14)

1. Process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon.
2. Process according to claim 1, wherein the active carbon has a particle size of 0.5 to 3 mm.
3. Process according to claim 1 or 2, wherein the active carbon is pretreated by washing with hydrochloric acid and neutralising with sodium bicarbonate.
4. Process according to any of the preceding claims, wherein the potassium lactate is in the form of an aqueous solution contain 40 to 80% potassium lactate, based on the combined weight of water and potassium lactate.
5. Process according to any of claims 1 to 4, which process is carried out continuously, wherein the potassium lactate is passed through a column of active carbon.
6. Process according to claim 5, wherein the potassium lactate after passage through the column of active carbon is further supplied to a filter, whereby particles larger than 1 μm are removed.
7. Process according to claim 6, wherein after the first filter the potassium lactate solution is supplied to a filter, whereby particles larger than 0.5 μm are removed.
8. Process according to one of claims 5-7, wherein the residence time of the potassium lactate solution in the column of active carbon is 20 to 40 minutes.
9. Process according to one of the previous claims, wherein the temperate of the solution is 20-60° C.
10. Process according to one of claims 1-3, wherein the potassium lactate solution is mixed with active carbon, the solution is stirred during 20 to 40 minutes, and the active carbon is separated from the potassium lactate.
11. Potassium lactate obtained by the process according to one of the previous claims, characterised by a flavour profile in which the following characteristics are substantially absent watery flavour, metal flavour and bitterness.
12. Potassium lactate according to claim 10 or 11, characterised by an odour profile in which the following characteristics are substantially absent: intense odour, pungent odour, hash odour and fermentative odour.
13. Foodstuff, characterised in that it contains up to 5 wt %, on the basis of the total weight of the foodstuffs, of the potassium lactate according to one of claims 11 and 12.
14. Foodstuff according to claim 13, characterised in that it is selected from meat and poultry products, ready to eat meals, soups and sauces.
US09/851,081 2001-05-09 2001-05-09 Process for the removal of undesired flavour and odour components from potassium lactate Abandoned US20020187231A1 (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
US09/851,081 US20020187231A1 (en) 2001-05-09 2001-05-09 Process for the removal of undesired flavour and odour components from potassium lactate
AT02733610T ATE338018T1 (en) 2001-05-09 2002-05-07 METHOD FOR REMOVAL OF UNDESIRABLE ODOR AND SMELLING SUBSTANCES FROM POTASSIUM LACTATE
US10/477,134 US7588790B2 (en) 2001-05-09 2002-05-07 Process for the removal of undesired flavour and odour components from potassium lactate
EP02733610A EP1385815B1 (en) 2001-05-09 2002-05-07 Process for the removal of undesired flavour and odour components from potassium lactate
ES02733610T ES2271258T3 (en) 2001-05-09 2002-05-07 PROCESS FOR THE REMOVAL OF INDESEATED FLAVOR AND ODOR COMPONENTS OF POTASSIUM LACTING.
PCT/NL2002/000300 WO2002090311A1 (en) 2001-05-09 2002-05-07 Process for the removal of undesired flavour and odour components from potassium lactate
CNB028096436A CN100404492C (en) 2001-05-09 2002-05-07 Process for the remove of undesired flavour and odour components from potassium lactate
BRPI0209505-0A BR0209505B1 (en) 2001-05-09 2002-05-07 PROCESS FOR REMOVING UNWANTED TASTE AND ODORS FROM AQUEOUS POTASSIUM LACTATE SOLUTION
JP2002587394A JP4272433B2 (en) 2001-05-09 2002-05-07 Method for removing undesirable flavor and odor components from potassium lactate
DE60214360T DE60214360T2 (en) 2001-05-09 2002-05-07 PROCESS FOR REMOVING UNWANTED ODORING AND ODORING OF CALIUM LACTATE

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US09/851,081 US20020187231A1 (en) 2001-05-09 2001-05-09 Process for the removal of undesired flavour and odour components from potassium lactate

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US10/477,134 Expired - Lifetime US7588790B2 (en) 2001-05-09 2002-05-07 Process for the removal of undesired flavour and odour components from potassium lactate

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EP (1) EP1385815B1 (en)
JP (1) JP4272433B2 (en)
CN (1) CN100404492C (en)
AT (1) ATE338018T1 (en)
BR (1) BR0209505B1 (en)
DE (1) DE60214360T2 (en)
ES (1) ES2271258T3 (en)
WO (1) WO2002090311A1 (en)

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JP2009519236A (en) * 2005-11-30 2009-05-14 キャン−ファイト・バイオファーマ・リミテッド Therapeutic use of A3 adenosine receptor antibody
JP2009517063A (en) * 2005-11-30 2009-04-30 ピュラック バイオケム ビー．ブイ． Potassium lactate aqueous solution
EP1797773A1 (en) 2005-12-16 2007-06-20 PURAC Biochem BV Aqueous potassium lactate solution
DK2083635T3 (en) * 2006-11-10 2013-10-28 Cooperatie Avebe U A Glycoalkaloid removal
KR101683042B1 (en) 2008-04-04 2016-12-06 포사이트 비젼4, 인크. Therapeutic device for pain management and vision
NO2490635T3 (en) 2009-10-23 2018-02-03
WO2011050365A1 (en) 2009-10-23 2011-04-28 Forsight Labs, Llc Conformable therapeutic shield for vision and pain
BE1019789A3 (en) * 2011-02-03 2012-12-04 Galactic Sa PROCESS FOR THE PRODUCTION AND PURIFICATION OF CONCENTRATED LACTIC SALT
CN102225893A (en) * 2011-05-10 2011-10-26 武汉三江航天固德生物科技有限公司 Method for removing odor and taste of potassium lactate solution
CN102225892A (en) * 2011-05-10 2011-10-26 武汉三江航天固德生物科技有限公司 Preparation method of low-sodium potassium lactate
CN102260162B (en) * 2011-05-10 2013-07-17 武汉三江航天固德生物科技有限公司 Method for removing sodium from potassium lactate solution
CN102225891A (en) * 2011-05-10 2011-10-26 武汉三江航天固德生物科技有限公司 Method for removing impurities from potassium lactate solution
CN103082056B (en) * 2013-01-04 2015-03-11 云南金七制药有限公司 Fresh panax notoginseng juice oral liquid and preparation method thereof
EP3014345A2 (en) 2013-06-26 2016-05-04 Nexisvision, Inc. Contact lenses for refractive correction
EP3160248B1 (en) * 2014-06-27 2019-03-06 Mars, Incorporated Flavor compositions containing potassium salts
CN109310604A (en) 2016-06-21 2019-02-05 西姆莱斯有限公司 Specific compound is used to modify, be reduced or eliminated the application of peculiar smell
FR3053682B1 (en) * 2016-07-08 2021-01-01 Ederna DIRECT OSMOSIS EXTRACTION PROCESS OF A COMPOUND CONTAINED IN A LIQUID SOLUTION

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GB934695A (en) * 1959-06-11 1963-08-21 Carbonisation Charbons Actifs Absorbent regeneration
EP2330095A3 (en) * 2001-10-08 2011-08-31 PURAC Biochem BV Stable alkali metal lactate in powder form

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CN100404492C (en) 2008-07-23
DE60214360T2 (en) 2006-12-21
DE60214360D1 (en) 2006-10-12
ES2271258T3 (en) 2007-04-16
WO2002090311A1 (en) 2002-11-14
BR0209505A (en) 2004-07-13
US7588790B2 (en) 2009-09-15
CN1507431A (en) 2004-06-23
BR0209505B1 (en) 2014-12-09
EP1385815A1 (en) 2004-02-04
EP1385815B1 (en) 2006-08-30
JP2004534750A (en) 2004-11-18
ATE338018T1 (en) 2006-09-15
JP4272433B2 (en) 2009-06-03
US20040171878A1 (en) 2004-09-02

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Owner name: PURAC BIOCHEM B.V., NETHERLANDS

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:KOK, SYMONE;LOBBES, PATRICK ROBERT;DE JONG, ARIELLE REGINE;AND OTHERS;REEL/FRAME:012115/0826;SIGNING DATES FROM 20010719 TO 20010730

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION