US20040156971A1 - Beverage powder - Google Patents
Beverage powder Download PDFInfo
- Publication number
- US20040156971A1 US20040156971A1 US10/471,512 US47151204A US2004156971A1 US 20040156971 A1 US20040156971 A1 US 20040156971A1 US 47151204 A US47151204 A US 47151204A US 2004156971 A1 US2004156971 A1 US 2004156971A1
- Authority
- US
- United States
- Prior art keywords
- viscosity
- beverage
- glucan
- beverage powder
- weight
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 90
- 239000000843 powder Substances 0.000 title claims abstract description 51
- 239000002245 particle Substances 0.000 claims abstract description 46
- 235000013339 cereals Nutrition 0.000 claims abstract description 37
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 34
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 230000036760 body temperature Effects 0.000 claims abstract description 10
- 229940038580 oat bran Drugs 0.000 claims description 22
- 239000012141 concentrate Substances 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 13
- 108090000623 proteins and genes Proteins 0.000 claims description 13
- 150000001720 carbohydrates Chemical class 0.000 claims description 11
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 description 21
- 239000000835 fiber Substances 0.000 description 14
- 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 12
- 239000008103 glucose Substances 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 12
- 235000014633 carbohydrates Nutrition 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 9
- 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 8
- 238000001125 extrusion Methods 0.000 description 8
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 239000005913 Maltodextrin Substances 0.000 description 7
- 229920002774 Maltodextrin Polymers 0.000 description 7
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 229940035034 maltodextrin Drugs 0.000 description 7
- 235000012054 meals Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000004044 response Effects 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 6
- 230000002641 glycemic effect Effects 0.000 description 6
- 235000019313 oat gum Nutrition 0.000 description 6
- 239000001912 oat gum Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 244000075850 Avena orientalis Species 0.000 description 5
- 235000007319 Avena orientalis Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 102000004877 Insulin Human genes 0.000 description 4
- 108090001061 Insulin Proteins 0.000 description 4
- 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 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000004150 EU approved colour Substances 0.000 description 3
- 235000003642 hunger Nutrition 0.000 description 3
- 230000006362 insulin response pathway Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 3
- 238000004260 weight control Methods 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 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
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010060378 Hyperinsulinaemia Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000037147 athletic performance Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 208000021302 gastroesophageal reflux disease Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003451 hyperinsulinaemic effect Effects 0.000 description 1
- 201000008980 hyperinsulinism Diseases 0.000 description 1
- 230000000871 hypocholesterolemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 108010028463 kappa-casein glycomacropeptide Proteins 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021025 protein-rich diet Nutrition 0.000 description 1
- 230000003979 response to food Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- 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
Definitions
- This invention relates to a beverage powder which, when dissolved in a liquid, progressively increases the viscosity of the liquid.
- the beverage powder may be used in the preparation of liquid meals having extended glycaemic response.
- the liquid meals may be used in weight loss programs, to enhance athletic performance, by diabetics and to control blood cholesterol.
- the glycaemic response to food is also an important factor in the nutritional control of diabetes. Being able to reduce the glucose and insulin responses in plasma after a meal will enable better control of diabetes. Hence another application of foods which have reduced glycaemic response is in the nutritional control of diabetes.
- soluble fibre The most important attributes of soluble fibre are its potential for lowering postprandial glycaemia and insulin response and its ability to decrease plasma cholesterol.
- Jenkins et al., 1978, Br. Med. J., 1, 1392-1394 have shown, that soluble fibre was most effective in reducing the rise in blood glucose and insulin when it had the highest viscosity.
- the most effective soluble fibre studied was guar gum. Wood et al.; 1994; Brit. J. Nutr., 72: 731-743 have determined that increasing dose of oat gum reduces plasma glucose and insulin responses.
- Oat gum is an oat extract which is composed mainly of the polysaccharide ⁇ -glucan.
- Such a powder is commercially available under the name INSTAGUM (Zumbro Inc, Hayfield, Minn., USA). This powder is an agglomerated mix of oat gum and maltodextrin (ratio 1:4). A similar powder is described in U.S. Pat. No. 5,476,675.
- this invention provides a beverage powder which is able to progressively increase the viscosity of liquids, the beverage powder comprising particles of a gelatinised cereal fraction containing ⁇ -glucan, the particles having a particle size of less than about 350 ⁇ m.
- the beverage powder when dispersed in liquids to provide a ⁇ -glucan concentration of about 0.4% to about 1.5% by weight, progressively increases the viscosity of the beverage at room temperature such that, after about 15 minutes, the beverage still has a viscosity below about 350 mPa.s.
- the beverage upon being raised to body temperature, the beverage more rapidly develops a final viscosity of above about 1000 mPa.s.
- the beverage attains sufficient viscosity in vivo to have a positive effect upon glycaemic response but, at room temperature, increases in viscosity sufficiently slowly that the palatability of the beverage remains good for at least about 15 minutes.
- the gelatinised cereal fraction is preferably in expanded form; for example such as produced by extrusion cooking.
- the gelatinised cereal fraction contains above about 8% by weight of ⁇ -glucan. More preferably, the gelatinised cereal fraction may contain about 10% to about 30% by weight of ⁇ -glucan. For example, the gelatinised cereal fraction may contain about 12% to about 18% by weight of ⁇ -glucan.
- the gelatinised cereal fraction is preferably a gelatinised oat bran concentrate or a gelatinised barley concentrate.
- a gelatinised oat bran concentrate is particularly preferred.
- the particle preferably have a particle size of less than about 300 ⁇ m; for example about 5 ⁇ m to about 150 ⁇ m. Preferably, greater than about 90% of the particles have a size less than about 130 ⁇ m.
- this invention provides a beverage powder comprising particles of a gelatinised cereal fraction containing ⁇ -glucan and which when dissolved in liquid to provide a ⁇ -glucan concentration of about 0.4% to about 1.5% by weight, progressively increases the viscosity of the liquid such that, after about 15 minutes at room temperature, the liquid has a viscosity below about 350 mPa.s but which develops a final viscosity of above about 1000 mPa.s at body temperature.
- this invention provides a beverage powder comprising particles of a gelatinised cereal fraction containing ⁇ -glucan and which when dissolved in liquid to provide a beverage having a ⁇ -glucan concentration of about 0.4% to about 1.5% by weight, progressively increases the viscosity of the beverage at room temperature at a rate at least about 10 times less than that at body temperature; the final viscosity reached being above about 1000 mPa.s.
- this invention provides a process for preparing a beverage powder which is able to progressively increase the viscosity of liquids, the process comprising:
- Embodiments of the invention are now described, by way of example only.
- This invention is based upon the surprising discovery that a gelatinised cereal fraction containing ⁇ -glucan and which has a particle size of less than about 350 ⁇ m, provides liquids of which the viscosity increases slowly at room temperature but rapidly at body temperature. Therefore the gelatinised cereal fraction may be used to provide a beverage powder which is able to increase the viscosity of liquid foods while keeping the liquid food palatable for longer periods at room temperature. However, once consumed, the beverage rapidly increases in viscosity in the body.
- room temperature means a temperature in the range of about 15° C. to about 30° C.
- Body temperature means a temperature in the range of about 35° C. to about 40° C.
- the cereal fraction is a fibre rich cereal fraction; for example having a total fibre content of at least 25% by weight and a soluble fibre content (the soluble fibre being predominantly ⁇ -glucan) of at least 10% by weight.
- the fibre rich cereal fraction may be any suitable cereal fraction; for example oat bran concentrate or barley concentrate. Particularly suitable is oat bran concentrate (for example obtained from Oat Fiber AB of Sweden).
- the most preferred cereal concentrate is a de-fatted oat bran concentrate.
- a “de-fatted oat bran concentrate” is an oat bran fraction which has a soluble fibre content of above about 10% by weight and which has been subjected to solvent extraction to remove, at least partially, oils and fats from the fraction.
- oat bran concentrates ordinarily, oat bran concentrates have a fat or oil content of greater than about 10% by weight.
- De-fatted oat bran concentrates have an oil or fat content of less than about 7% by weight; more usually about 4% to about 6% by weight.
- the cereal fraction may be gelatinised by any suitable procedure. However, a particularly suitable procedure is extrusion cooking. Extrusion cooking is conveniently carried out by feeding a dry mix containing the cereal fraction into an extruder-cooker.
- the dry mix comprises primarily the cereal fraction but may contain additives. Examples of additives include sugar, maltodextrin, wheat flour, rice flour, corn flour, barley flour, oat flour, rye flour, flavouring agents, colouring agents, salts, antioxidants, vitamins, minerals, protein sources, malts, sources of insoluble fibre and the like.
- the dry mix contains up to about 20% by weight of sugar.
- the amount of the additives used should not be such that the content of the soluble fibre in the dry mix falls below about 10% by weight on a dry basis. Of course, it is not necessary to add additives.
- Any suitable extrusion cooker may be used; single crew or twin screw. Suitable extrusion cookers may be commercially obtained; for example the Wenger and Clextral extrusion cookers.
- Water is also fed into the extruder-cooker, usually into the second zone of the extruder-cooker, to enable gelatinisation of the cereal fraction.
- the amount of water used may be selected as desired but preferably makes up less than about 25% by weight of the total weight of the water and dry mix. Steam may also be used in place of water.
- the rotational speed of the screw or screws is preferably kept below about 500 rpm. Above about 500 rpm, it is found that the soluble fibres are degraded due to the high shear and the end product produces lower viscosities in the stomach and small intestine. Rotational speeds in the range of about 200 rpm to about 450 rpm are suitable; particularly rotational speeds in the range of 250 to 350 rpm.
- the pressure in the shear and compression zones of the extruder-cooker is preferably kept below about 200 bars; for example a pressure in the range of about 100 to about 180 bars would be suitable. Particularly advantageous are pressures in the range of about 120 bar to about 140 bar.
- the maximum product temperature in the extruder is preferably kept below about 200° C.; for example in the range of about 80° C. to about 200° C. Particularly preferred are maximum product temperatures in the range of about 120° C. to about 190° C.; for example about 150° C. to about 180° C.
- the gelatinised cereal fraction may have a density of about 250-600 g/l, preferably about 280-500 g/l, and even more preferably 300-400 g/l. If the density is too low, namely below 250 g/l, possibly below 280 g/l or even below 300 g/l there is a risk that the product too quickly swells at 20° C.
- the gelatinised cereal fraction may be cut into small pieces using rotating blades at the exit. The pieces are then comminuted to a size below about 350 ⁇ m. If necessary, the pieces may be dried prior to being comminuted. The comminuting may take place in any suitable comminuting apparatus; for example a mill.
- the beverage powder performs best when the particle size of the gelatinised cereal fraction is less than about 300 ⁇ m. In fact, it is found that the smaller the particle size, the better the organoleptic properties of the beverage. Also, the final viscosity of the beverage may be greater. Particles having a particle size of about 5 ⁇ m to about 150 ⁇ m are found to be particularly suitable in terms of organoleptic properties and final viscosity. Further, more than about 90% of the particles preferably have a particle size less than about 130 ⁇ m. An average particle size of less than about 60 ⁇ m is particularly preferred.
- the beverage powder may contain other particulate components.
- the beverage powder may contain a carbohydrate source.
- suitable carbohydrate sources include sucrose, glucose, maltodextrin, corn starch, or modified starch, sucrose, or mixtures thereof. Sucrose and maltodextrin are particularly preferred.
- the beverage powder preferably contains up to about 40% by weight of the carbohydrate source; more preferably about 5% to about 35% by weight of the carbohydrate source.
- the beverage powder may contain a protein source.
- Suitable protein sources include whey, casein, milk proteins, soy protein, rice protein, pea protein, carob protein, oat protein, caseino-glyco-macropeptide or mixtures of these proteins. Further, if desired, the protein source may further include free amino acids.
- the beverage powder preferably contains up to about 40% by weight of the protein source; more preferably about 10% to about 35% by weight protein source.
- the beverage powder may also contain a lipid source.
- Suitable lipid sources are sunflower oil, rapeseed oil, safflower oil, soy oil, milk fat, corn oil, coconut oil, and soy lecithin.
- the beverage powder may also contain vitamins, minerals, flavours, artificial sweeteners, and the like.
- the ingredients of the beverage powder which are in addition to the gelatinised cereal fraction, may be included by dry mixing the additional ingredients with the particles of the gelatinised cereal fraction.
- the additional ingredients may be agglomerated with the particles of the gelatinised cereal fraction. Any suitable agglomeration technique may be used
- the agglomerates obtained may have a particle size of greater than about 350 ⁇ m but the particles of gelatinised cereal fraction should not have a size greater than 350 ⁇ m.
- any additional ingredient which may be processed in an extruder-cooker without losing its functionality may be incorporated into the dry mix fed into the extruder-cooker.
- the beverage powder when reconstituted with a liquid to provide about 0.4 to about 1.5 g/100 ml of ⁇ -glucan, provides a beverage of which the viscosity increases at a rate such that less than about 25% of the maximum viscosity is reached within 15 minutes at room temperature.
- the viscosity after 15 minutes at room temperature is less than about 20%, more preferably less than about 10%, of the maximum viscosity reached.
- a viscosity below about 350 mPa.s, preferably less than about 250 mPa.s, more preferably less than about 150 mPa.s, and even more preferably less than about 100 mPa.s is reached after 15 minutes at room temperature.
- the maximum viscosity reached is at least about 1000 mPa.s; more preferably at least about 1300 mPa.s, at body temperature.
- the maximum viscosity is preferably reached within about 60 minutes.
- the rate at which the viscosity of the beverage increases at 20° C. is preferably at least 10 times less than at 37° C.
- the beverage powder may be used as nutritional support in weight control programs.
- the beverage powder may be dissolved in milk to provide a liquid meal of adequate nutritional and energy content. Since the liquid meal induces a feeling of satiety, the consumer is less likely to consume foods outside of regular meals.
- the beverage powder may be used in the nutritional control of cholesterol.
- the FDA has published a rule on the relationship between soluble fibre from whole oats and reduced risk of coronary heart disease. It concludes that ⁇ -glucan is the primary component responsible for the hypocholesterolemic properties of oats, when it is part of a diet that is low in saturated fat and cholesterol. The agency also acknowledged the likelihood that consumption of ⁇ -glucan from sources other than whole oats will affect blood lipid levels. A significant lowering of serum cholesterol levels can thus be anticipated with daily consumption of 3 g of ⁇ -glucan. The FDA recommends 4 portions of 0.75 g.
- the beverage powder when consumed, may operate to lower blood glucose and insulin levels and hence may be used in the nutritional control of diabetes.
- the dosage of the beverage powder required will vary depending upon the risk and severity of the disease and on diet but may be readily set by a medical practitioner. However a daily dosage corresponding to between about 1 g of ⁇ -glucan to about 25 g of ⁇ -glucan would be adequate for most purposes. A daily dosage corresponding to between about 3 g of ⁇ -glucan to about 15 g of ⁇ -glucan is preferred.
- the beverage powder when consumed, results in an increase in blood glucose levels as do other food compositions which contain an equivalent amount of carbohydrates but no soluble fibre.
- the raised blood glucose levels induced by the beverage powder remain raised over extended periods in comparison.
- little noticeable decrease in blood glucose levels occurs upon onset of exercise. Consequently the onset of hypoglycaemia may be prevented or delayed for significant periods of time. Further the onset of fatigue may be delayed; increasing exercise performance. Further the symptoms associated with acid reflux are prevented or reduced.
- a dry mixture of oat bran concentrate and minor amounts of salts and colouring agents is prepared.
- the oat bran concentrate is obtained from Oat Fiber AB, Väröbacka, Sweden and contains about 35% dietary fibre in total and about 17% soluble fibre.
- the dry mixture containing 10% sugar is fed into a Clextral BC-45H extruder.
- the temperature of the three zones of the extruder are 18° C., 74° C. and 103° C.
- the temperature at the exit of the extruder is 160° C.
- the pressure in the extruder reaches 126 bar.
- the product leaving the extruder orifices is cut into pieces of length of about 2 to 3 mm.
- the pieces are then milled using a Poitemill and sieved to pass through either a 250 ⁇ m sieve or a 125 ⁇ m sieve.
- the particles have a water content of about 2.3%.
- Two dry mixes each containing about 50% by weight oat bran particles of example 1, about 35% by weight of sugar, about 14.6% by weight of strawberry flavour, and colouring agents are prepared.
- One dry mix contains oat bran particles of size less than 125 ⁇ m and the other of size less than 250 ⁇ m.
- Both beverages exhibit good viscosity increase profiles.
- the viscosity after 15 minutes at room temperature is sufficiently low such that the beverage is still palatable.
- the final viscosity at body temperature is high enough to induce the desired beneficial effect.
- the beverage powder rapidly reaches its maximum viscosity. Also, the maximum viscosity is low.
- the beverage contains 1.4 g of ⁇ -glucan.
- the beverage is mixed for 10 seconds at 650 rpm.
- the viscosity increase of the beverage is then monitored using a RAPID VISCO-ANALYSER (RVA).
- RVA RAPID VISCO-ANALYSER
- the beverage stirred at 160 rpm during measurement.
- the viscometer is operated in accordance with manufacturer's instructions.
- the viscosity of the beverage is monitored for about 10 minutes at 20° C. Thereafter the beverage is rapidly heated to 37° C. and the viscosity monitored for another 60 minutes. Time (minutes) Viscosity (mPa ⁇ s) Upon dispersion 25 10 25 20 320 30 690 40 870 50 990 60 1060 70 1100
- the beverage undergoes substantially no increase in viscosity during the first 10 minutes at 20° C. Therefore a consumer need not consume it immediately after reconstitution. However, upon being heated to 37° C., the viscosity of the beverage rapidly increases. Hence, once consumed, the viscosity in the gastro-intestinal tract of the consumer can be expected to rapidly increase.
- a dry mix containing about 50% by weight oat bran particles of example 1, about 25% by weight of sugar, about 25% by weight of whey protein concentrate, and minerals, vitamins and flavour is prepared.
- the oat bran particles are of size less than 125 ⁇ m.
- An amount of 35 g of the dry mix is dispersed in 220 ml of skimmed milk.
- the beverage contains: Component Amount Protein 20.5 g Carbohydrate 27.5 g Lipid 2 g Dietary fibre 5.1 g ⁇ -glucan 2.6 g Energy 210 kcal
- the beverage After 15 minutes at room temperature, the beverage still has an acceptable viscosity.
- the final viscosity exceeds 1000 mPa.s.
- a dry mix containing about 38% by weight oat bran particles of example 1, about 23% by weight of sugar, about 39% by weight of maltodextrin, and minerals, vitamins and flavour is prepared.
- the oat bran particles are of size less than 125 ⁇ m.
- An amount of 21.5 g of the dry mix is dispersed in 100 ml of water.
- the beverage has an energy content of about 740 kcal/l. After 15 minutes at room temperature, the beverage still has an acceptable viscosity. The final viscosity exceeds 1000 mPa.s.
- a dry mix containing about 68.5% by weight oat bran particles of example 1, about 21.1% by weight of sugar, about 10.1% by weight of cacoa is prepared.
- the oat bran particles are of size less than 125 ⁇ m.
- An amount of 31.3 g of the dry mix and 6.5 g of maltodextrin is dispersed in 245 ml of skimmed milk.
- the beverage has an energy content of about 850 kcal/l. After 15 minutes at room temperature, the beverage still has an acceptable viscosity of less than about 100 mPa.s. The final viscosity exceeds 1000 mPa.s.
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US11/383,355 US7754270B2 (en) | 2001-03-26 | 2006-05-15 | Beverage powder |
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EP01201127.6 | 2001-03-26 | ||
EP01201127 | 2001-03-26 | ||
PCT/EP2002/003160 WO2002076244A1 (en) | 2001-03-26 | 2002-03-15 | Beverage powder |
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EP (1) | EP1372414B1 (no) |
JP (1) | JP2004524037A (no) |
KR (1) | KR100861907B1 (no) |
CN (1) | CN100366195C (no) |
AT (1) | ATE349919T1 (no) |
AU (1) | AU2002242731B2 (no) |
BR (1) | BR0208383A (no) |
CA (1) | CA2441102A1 (no) |
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IL (2) | IL157791A0 (no) |
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2002
- 2002-03-15 EP EP02708360A patent/EP1372414B1/en not_active Expired - Lifetime
- 2002-03-15 CA CA002441102A patent/CA2441102A1/en not_active Abandoned
- 2002-03-15 IL IL15779102A patent/IL157791A0/xx active IP Right Grant
- 2002-03-15 BR BR0208383-3A patent/BR0208383A/pt not_active Application Discontinuation
- 2002-03-15 DK DK02708360T patent/DK1372414T3/da active
- 2002-03-15 DE DE60217310T patent/DE60217310T2/de not_active Expired - Lifetime
- 2002-03-15 AU AU2002242731A patent/AU2002242731B2/en not_active Ceased
- 2002-03-15 JP JP2002574769A patent/JP2004524037A/ja not_active Withdrawn
- 2002-03-15 CN CNB028073681A patent/CN100366195C/zh not_active Expired - Fee Related
- 2002-03-15 WO PCT/EP2002/003160 patent/WO2002076244A1/en active IP Right Grant
- 2002-03-15 AT AT02708360T patent/ATE349919T1/de not_active IP Right Cessation
- 2002-03-15 PT PT02708360T patent/PT1372414E/pt unknown
- 2002-03-15 RU RU2003131344/13A patent/RU2311848C2/ru not_active IP Right Cessation
- 2002-03-15 ES ES02708360T patent/ES2280509T3/es not_active Expired - Lifetime
- 2002-03-15 KR KR1020037012538A patent/KR100861907B1/ko not_active IP Right Cessation
- 2002-03-15 PL PL02363753A patent/PL363753A1/xx not_active Application Discontinuation
- 2002-03-15 US US10/471,512 patent/US20040156971A1/en not_active Abandoned
- 2002-03-15 MX MXPA03008638A patent/MXPA03008638A/es active IP Right Grant
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2003
- 2003-09-07 IL IL157791A patent/IL157791A/en not_active IP Right Cessation
- 2003-09-16 NO NO20034129A patent/NO325202B1/no not_active IP Right Cessation
- 2003-10-23 ZA ZA200308280A patent/ZA200308280B/en unknown
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2006
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US20120230928A1 (en) * | 2006-02-06 | 2012-09-13 | Dsm Ip Assets B.V. | Compositions of active ingredients |
US20110111114A1 (en) * | 2006-12-12 | 2011-05-12 | The Quaker Oats Company | Grain-Based Powder |
US20080152760A1 (en) * | 2006-12-12 | 2008-06-26 | Spadaregrant Victoria | Grain-Based Powder |
AU2007333060C1 (en) * | 2006-12-12 | 2011-10-06 | The Quaker Oats Company | Grain-based powder |
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US8795754B2 (en) | 2008-11-04 | 2014-08-05 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
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US20100316765A1 (en) * | 2009-06-14 | 2010-12-16 | The Quaker Oats Company | Method of Preparing Highly Dispersible Whole Grain Flour |
WO2013148862A3 (en) * | 2012-03-27 | 2014-02-27 | Campbell Soup Company | Systems and methods for instant food preparation |
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US20140113048A1 (en) * | 2012-03-27 | 2014-04-24 | Campbell Soup Company | Systems and methods for instant food preparation |
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Also Published As
Publication number | Publication date |
---|---|
MXPA03008638A (es) | 2003-12-08 |
KR100861907B1 (ko) | 2008-10-09 |
RU2003131344A (ru) | 2005-04-20 |
RU2311848C2 (ru) | 2007-12-10 |
DE60217310T2 (de) | 2007-10-04 |
CN1499940A (zh) | 2004-05-26 |
CN100366195C (zh) | 2008-02-06 |
PT1372414E (pt) | 2007-04-30 |
BR0208383A (pt) | 2004-06-15 |
PL363753A1 (en) | 2004-11-29 |
JP2004524037A (ja) | 2004-08-12 |
IL157791A (en) | 2006-07-05 |
KR20030087026A (ko) | 2003-11-12 |
EP1372414A1 (en) | 2004-01-02 |
DE60217310D1 (de) | 2007-02-15 |
AU2002242731B2 (en) | 2008-05-15 |
EP1372414B1 (en) | 2007-01-03 |
ATE349919T1 (de) | 2007-01-15 |
NO20034129L (no) | 2003-11-21 |
NO325202B1 (no) | 2008-02-25 |
ES2280509T3 (es) | 2007-09-16 |
IL157791A0 (en) | 2004-03-28 |
US7754270B2 (en) | 2010-07-13 |
CA2441102A1 (en) | 2002-10-03 |
NO20034129D0 (no) | 2003-09-16 |
WO2002076244A1 (en) | 2002-10-03 |
DK1372414T3 (da) | 2007-05-14 |
ZA200308280B (en) | 2004-10-25 |
US20060204634A1 (en) | 2006-09-14 |
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