Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
  • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
  • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
  • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
  • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
  • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
• • 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
  • A23L33/19—Dairy proteins
• • 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

• the present invention relates to a milk derived sialyllactose concentrate for the use in foods especially intended for infants, children or elderly persons as well as foods for medical or dietetic purposes and other food applications.
• the invention also comprises a process for producing the sialyllactose concentrate.
• carbohydrate moieties bound to specific substances, e.g. different membrane molecules, cytokines or pathogens.
• One important component of these carbohydrate moieties is sialic acid, a nine-carbon monosaccharide present in most human and animal tissues.
• the concentration of sialic acid is high in tissues with high rates of processing and interaction such as the brain. It is present in all human body fluids, of which its content is especially high in milk. Sialic acid can be synthesised by the body.
• Sialic acid has gained much scientific focus the last two decades, see Wang, B. and Brand-Miller J., The role and potential of sialic acid in human nutrition, Eur J Clin Nutr 2003;57:1351-1369, and Schnauer R., Achievements and challenges of sialic acid research, Glycoconjugate J 2000;17:485-499. Its role in cell communication covers regulation of molecular interactions, e.g. in the communication between cells and infectious agents. It is a structural part of cell membrane molecules, such as gangliosides and glycoproteins.
• sialic acid is a major part of human milk oligosaccharides, indicating a nutritional role. Furthermore, brain and saliva of breast fed infants were found to contain significantly more sialic acid than those of infants fed commercial formula containing only minute amounts of sialic acid, suggesting an effective absorption of this carbohydrate moiety (see Tram, T.
• Sialic acid exists in several chemical forms in nature. In body tissues it is found as part of oligosaccharide chains bound to proteins or lipids with only little available as free sialic acid. In milk it is mainly bound to glycoproteins or free oligosaccharides. However, minor quantities are found as free or lipid bound sialic acid.
• Bovine mature milk contains only little oligosaccharide bound sialic acid. In colostrums the content is around 230 mg/L, whereas it is 25-54 mg/L in mature bovine milk (see Martin, M. J., et al., Distribution of Bovine Milk Sialoglycoconjugates During Lactation, J Dairy Sci 2001;84:995-1000, and Martin-Sosa, S., et al., Sialyloligosacchardies in Human and Bovine Milk and in Infant Formulas: Variations with the Progression of Lactation, J Dairy Sci 2003;86:52-59).
• Bovine based infant and follow on formulas are produced from mature bovine milk and the content of oligosaccharide bound sialic acid in these products has been found to be 15-35 mg/L, whereas that of preterm formulas was found to be slightly higher with 80 mg/L. Soy formulas contain no oligosaccharide bound sialic acid. See Wang, B., et al. Concentration and distribution of sialic acid in human milk and infant formulas, Am J Clin Nutr 2001;74:510-5 and Martin-Sosa, S., et al., Sialyloligosacchardies in Human and Bovine Milk and in Infant Formulas: Variations with the Progression of Lactation, J Dairy Sci 2003;86:52-59.
• infant formulas can be enriched with oligosaccharide bound sialic acid in concentrations matching human milk, i.e. the total concentration of oligosaccharide bound sialic acid can be increased to 100-1500 mg/L matching concentrations of human milk of various lactation stages.
• the scope of the present invention is not limited to this range of enrichment due to the great variations in human milk composition and also due to the fact that other food applications may require other oligosaccharide bound sialic acid concentrations.
• sialic acid containing ingredients for use in foods are available.
• One such ingredient is bovine sialic acid bound to the protein ⁇ -casein, commercially available from Arla Foods (Denmark) among others.
• Synthetically produced sources of sialic acid also exist, e.g. synthetic sialyllactose from MoBiTech, Germany, as well as recombinant human ⁇ -casein containing sialic acid (see U.S. Pat. No. 6,270,827).
• existing commercially available products containing sialic acid are either not obtained from natural sources, i.e. they are produced synthetically or by using recombinant techniques, or they comprise sialic acid bound primarily to proteins and not oligosaccharides as in human milk.
• the product of the present invention is as far as we know the first product comprising a concentrate of oligosaccharides containing sialic acid which is derived from a natural ruminant milk source in a high concentration.
• the present invention relates to a concentrate derived from a milk product enriched in naturally occurring sialyllactose in a milk product, so that the content of sialyllactose is from 0.32 to 25% by weight, based on dry matter.
• the concentrate can be dried.
• Such a sialyllactose concentrate powder obtained from a natural ruminant milk source are intended to be incorporated into various kinds of foods including, but not limited to, infant formulas and other infant nutrition foods, child nutrition, functional foods and foods for medical and dietetic purposes.
• Such a concentrate can according to the invention be prepared by ultrafiltration of a milk product containing naturally occurring sialyllactose followed by diafiltration of the ultrafiltration retentate using the same ultrafiltration membrane, optionally followed by reverse osmosis and/or drying, wherein the membrane is a thin film polyamide based membrane.
• the concentrate of the invention has a content of sialyllactose from 0.32 to 25% by weight, based on dry matter, preferably 0.4 to 25%, 1 to 25%, 5 to 25%, 10to 15%.
• the milk product can be milk or any milk product derived from a ruminant or another milk producing animal.
• the milk product can for example be a bovine whey product, such as whey retentate or whey permeate. It can also be the mother liquor from preparation of lactose from whey. It is also possible to use, milk permeates, milk retentates, fractionated milk retentate or any other milk products containing sialyllactose.
• the concentrate of the invention can be used as such, or it can be further treated by for example reverse osmosis, crystallisation, affinity chromatography or a combination there of to remove water, or it can be dried alone or together with one or more carriers.
• Any carriers can be used, such as oil, fat, whey, demineralised whey, whey protein concentrate, whey protein isolate, other whey fractions, whey or milk permeate or concentrate, skimmed milk, whole milk, semi-skimmed milk, milk fractions, maltodextrins, sucrose, lactose, native and pregelatinised starches, glucose syrups, casein and casein fractions.
• the concentrate of the invention including a dried concentrate can be used in any nutritional compositions, such as products for infant nutrition, protein bars, sports nutrition, drinks, health supplements, food for medical purposes and clinical nutrition.
• Infant nutrition can be, but is not restricted to, infant formulas, follow-on formulas, infant cereal products or growing-up milk, i.e. modified milk or milk powder suitable for children of 1-3 years.
• One preferred embodiment of the process of the invention uses a membrane with a suitable molecular weight cut off (MWCO) of 0.5-4 k Dalton with 2.5 k Dalton being most preferable. 1, 1.5, 2, 3, 3.5 k Dalton are also useful.
• MWCO molecular weight cut off
• the membrane is a thin film polyamide based membrane such as a GE Osmonics GH series membrane or a corresponding membrane normally used for ultrafiltration.
• the temperature is not critical, but normally 4-50° C. will be used, for example 5, 6, 7, 8, 9 or 10° C., but also higher temperatures such as 11, 12, 13, 14, 15 or even 20, 25, 30, 35, 40, 45 or 50° C. can be used.
• the pressure is not critical, but normally 1-40 bar will be used. The recommendation of the membrane manufacturer can be used. The best results will normally be at 1-10 bar pressure, for example 2, 3, 4, 5, 6, 7, 8, 9, or 10 bar, but also higher pressures such as 11, 12, 13, 14, 15 or even 20, 25, 30, 35, or 40 bar can be used.
• the feed pressure can be as low as 1 bar and as high as 50 bar. Typically feed pressures are 5-6 bar or 10 bar. The best results are normally obtained using 1-10 bar, but higher feed pressures will normally work, even if they are not as effective.
• the present invention used cross-flow spiral wound membranes, however other membranes and configurations may alternatively be used.
• Alternative membranes and configurations may be, but are not limited to cross-flow filtration, dead-end filtration, plate and frame systems, cartridge systems, oscillating systems, flat sheet membranes, spiral wound membranes, fibre membranes, and tubular membranes.
• the membrane is housed in a suitable process unit allowing contacting of the feed and membrane with control of process parameters such as, but not limited to: temperature, pressure, flow rate, pH, etc.
• process parameters such as, but not limited to: temperature, pressure, flow rate, pH, etc.
• Process streams may be completely removed from the process unit, or in some manner completely or partially recycled within the process unit and associated supply system (tanks and process streams).
• the membranes and process units Prior to use, the membranes and process units are cleaned according to the membrane manufacturer's instructions, using manufacturer approved cleaning agents and process parameters.
• sialyllactose concentrations have been measured using high performance liquid chromatography (HPLC) equipped with a UV detection system and a Shodex column, however and state of the art technique with acceptable accuracy may be employed.
• HPLC high performance liquid chromatography
• Typical state of the art techniques include, but are not limited to: spectroscopic techniques, chromatographic techniques, enzyme assays, ELISA, other wet chemical assays, etc.
• the present invention measured process stream lactose concentrations with ATAGO® (Tokyo, Japan) model N1-E and N1- ⁇ refractometers and an enzymatic lactose assay kit from Roche (Boehringer Mannheim), however any state of the art technique with acceptable accuracy may be employed. There was a linear correlation (calibration curve) between process stream refractive index and the corresponding process stream lactose concentration as measured by the enzymatic lactose assay. The calibration curve allowed refractive index measurements to be used for “real time” estimation of lactose levels in the process streams.
• Ultrafiltration is in the present invention defined as a membrane separation process utilizing 0.5-500 k Dalton MWCO membranes, even if it would be more correct to call a filtration utilizing a 0.5 k Dalton membrane a nanofiltration process.
• Diafiltration is in the present invention defined as a membrane separation process that adds water to the retentate, batch wise or continuous additions, and continues the removal of membrane permeating species with the water.
• RO Reverse osmosis
• ultrafiltration and diafiltration membranes are GE Osmonics (Minnetonka, Minn., USA) GH series membranes.
• GH membranes typically not used in the dairy industry, with this patent describing their first known usage for purification of sialyllactose from a dairy derived feed.
• sialyllactose in ruminant milk is low relative to the total carbohydrate content, surprisingly, an attempt to concentrate sialyllactose was found to be successful.
• a nutritional compound with a content of sialyllactose of 1 w/w % to 40 wt/wt %, preferably 5 wt/wt % to 20 wt/wt %, a lactose content of 1 wt/wt % to 95 wt/wt % and a protein content of 0 wt/wt % to 95 wt/wt %.
• the process may be run at any temperature as long as the manufacturers recommended maximum temperature of 50° C. for GH series membranes is not exceeded.
• Feed pH should not exceed the membrane manufacturers recommended maximum limits, typically 1-13.
• the present invention uses dairy derived materials as feed streams, which are typically, but not limited to, pH 6-7.
• the dairy derived feed materials are fed directly to the process without the addition of acids, bases, buffers, or other materials commonly used to standardize pH.
• Differential membrane pressure should not exceed the membrane manufacturer's recommended maximum limits, typically 0.5-1.5 bar per membrane element. Feed pressure may be adjusted to give optimal membrane permeability, with higher pressures typically compressing the membrane pores and affecting permeability.
• the present invention uses, but is not limited to feed pressures of 1-40 bar. Feed pressures of 1-20 bar are preferable with feed pressures of 5-10 bar being optimal for the Osmonics GH series membranes pH is not critical within the recommended range of 2 to 11.
• the concentrate of the present invention containing highly elevated levels of sialyllactose can be produced by membrane filtration of a milk derived feed such as whey, milk, buttermilk, or fractions thereof.
• the milk derived feed is ultrafiltrated to yield a sialyllactose rich retentate with significantly reduced lactose and ash content.
• This sialyllactose rich retentate is then diafiltered to further reduce lactose and ash contents.
• the ultrafiltration/diafiltration concentrate can be further concentrated via reverse osmosis to a reverse osmosis concentrate with about 1-40% sialyllactose (wt/wt of dry matter).
• the process feed may be sialyllactose ultrafiltration or diafiltration concentrates, a mixture of sialyllactose ultrafiltration or diafiltration concentrates, a mixture of fresh feed and sialyllactose ultrafiltration or diafiltration concentrates, or a diluted form of any of the aforementioned feeds.
• the process runs until a desired level of sialyllactose concentration occurs in the concentrate.
• Crystallisation or affinity chromatography or both of these methods can also be combined with the mentioned filtration techniques.
• the concentrate is dried alone or with a suitable carrier material such as whey, demineralised whey, whey/WPI, other whey fractions, whey or milk permeate or concentrate, skimmed milk, whole milk, semi-skimmed milk, maltodextrins, sucrose, lactose, or native or pregelatinised starches, yielding an ingredient suitable for incorporation in materials requiring sialyllactose enrichment.
• a suitable carrier material such as whey, demineralised whey, whey/WPI, other whey fractions, whey or milk permeate or concentrate, skimmed milk, whole milk, semi-skimmed milk, maltodextrins, sucrose, lactose, or native or pregelatinised starches, yielding an ingredient suitable for incorporation in materials requiring sialyllactose enrichment.
• a suitable carrier material such as whey, demineralised whey, whey/WPI, other
• the sialyllactose concentrate is suitable for use in foods such as, but not limited to, infant nutrition, protein bars, sports nutrition, drinks, health supplements, food for medical purposes and clinical nutrition, supplying a daily physiologically interesting dose of sialyllactose.
• foods such as, but not limited to, infant nutrition, protein bars, sports nutrition, drinks, health supplements, food for medical purposes and clinical nutrition, supplying a daily physiologically interesting dose of sialyllactose.
• the invention is further illustated by the following non limiting examples.
• batch diafiltration (12 ⁇ GH8040C1566 ultrafiltration membranes, GE Osmonics, material nr. 1207118) was applied at a feed temperature of 10° C. and pressure of 5-7 bar.
• Diafiltration water (3 additions, 1430 kg total) was added batch-wise to the filtration plant. The diafiltration ran until a diafiltration permeate refractive index ⁇ 0.1 brix.
• Reverse osmosis filtration reduced the 106 kg diafiltration retentate to 14.5 kg concentrate, which was dried to a final powder containing (wt/wt of dry matter): Sialyllactose 14% Lactose 44% Protein 8% Fat 0.1% Minerals 8%
• This product will in the following examples be referred to as the sialyllactose concentrate.
• diafiltration (18 ⁇ GH3840-30D ultrafiltration membranes, GE Osmonics) was applied at a feed temperature of 10° C. and pressure of 5-7 bar. Diafiltration water (904 kg total) was added continuously to maintain constant retentate volume in the filtration plant. The diafiltration ran until a diafiltration permeate refractive index ⁇ 0.2 brix.
• Diafiltration yielded 170 kg diafiltration retentate: 0.4% dry weight, 0.030% sialyllactose, and 0.22% lactose. This corresponds to a sialyllactose concentrate containing 7.5% sialyllactose (wt./wt. of dry matter).
• diafiltration (18 ⁇ GH3840-30D ultrafiltration membranes, GE Osmonics) was applied at a feed temperature of 10° C. and pressure of 5-7 bar. Diafiltration water (1241 kg total) was added continuously to maintain constant retentate volume in the filtration plant. The diafiltration ran until a diafiltration permeate refractive index ⁇ 0.5 brix.
• reverse osmosis concentrate was batch diafiltered (1 ⁇ GH3840-30D diafiltration membrane, GE Osmonics) at a feed temperature of 10° C. and pressure of 5-7 bar.
• Diafiltration water (3 additions, 69.5 kg total) was added batch-wise to the filtration plant.
• the diafiltration retentate was dried to a sialyllactose concentrate containing 7.17% sialyllactose (wt/wt of dry matter).
• the sialyllactose concentrate produced in Example 1 is mixed in a mixing vat with a whey protein concentrate containing 80 wt/wt % protein (Lacprodan 80, Arla Foods, Denmark) until completely dissolved.
• the whey protein concentrate is added through a powder addition funnel connected to the flow of the recirculation of the sialyllactose concentrate.
• Sialyllactose concentrate and the whey protein concentrate is mixed in a combination of 33% sialyllactose concentrate and 66% whey protein concentrate.
• the mixed concentrate is led through an in-line mixer before returning to the mixing vat, where it is agitated.
• the concentrate is pumped to a new vat, from which it is pumped through a plate preheater (preheating temperature of 75° C.) to the spray tower.
• a plate preheater preheating temperature of 75° C.
• the mix is pumped to a Niro spraytower and sprayed with the following conditions: Spray pressure 195 bar Nozzles Delawan 4 ⁇ 28/54 Hot air temp 200° C. Exhaust air temp 92° C.
• sialyllactose concentrate protein powder with the following composition (wt/wt of dry matter): Sialyllactose 5% Lactose 21% Protein 60% Fat 6% Minerals 8%
• a milk based starter infant formula is enriched with the sialyllactose concentrate, but other formulas such as follow on, growing up, preterm or soy based formulas could also be enriched in a similar way and are therefore considered covered by this example.
• the examples are prepared to fulfill the EU legalisation (Commision Directive 91/321/EEC on infant formulae and follow-on formulae) regarding concentrations of fat, protein, carbohydrates and ashes.
• the natural concentration of oligosaceheride bound sialic acid in bovine milk based infant formula is 30 mg/L.
• the target concentration after enrichment is 260 mg/L, which is within the range of the content of mature human milk.
• table 1 the nutrient distribution of typical ingredients used for a starter infant formula as well as of the final formula is shown.
• the same infant formula is enriched with 2.369 g sialyllactose concentrate per 100 g powder, which equals 354 mg sialyllactose or 173 mg oligosaccharide bound sialic acid per 100 g powder.
• the formula With a powder addition of 133 g per L, the formula is enriched with 230 mg oligosaccharide bound sialic acid per L.
• a natural oligosaccharide bound sialic acid content of around 30 mg/L is also present in the formula, making the total oligosaccharide bound sialic acid content about 260 mg/L.
• the infant formula of the example presented in table 3 is enriched with 7.080 g sialyllactose concentrate protein powder per 100 g formula, which equals 354 mg sialyllactose or 173 mg oligosaccharide bound sialic acid per 100 g powder.
• the powder addition was 133 g per L, resulting in an enrichment with 230 mg oligosaccharide bound sialic acid per L on top of the natural oligosaccharide bound sialic acid content of around 30 mg/L, totalling a oligosaccharide bound sialic acid content of about 260 mg/L of the final formula.
• the different minerals and vitamins are not specified, but it is clear that the mineral and vitamin additions should be adjusted according to the contribution from the sialyllactose concentrate and the sialyllactose concentrate protein powder.
• the protein of the sialyllactose concentrate and the sialyllactose concentrate protein powder are considered as whey protein, and furthermore, the sialyllactose of these two ingredients are considered as carbohydrate.
• Part of the nitrogen of the sialyllactose concentrate and the sialyllactose concentrate protein powder is not true protein meaning that the protein level should be adjusted accordingly, but for simplicity reasons this is not included in the example.

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• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
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• 2006
  • 2006-11-03 WO PCT/DK2006/000607 patent/WO2007051475A1/en active Application Filing
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