USRE36032E - Rice dextrin oral rehydration solution - Google Patents
Rice dextrin oral rehydration solution Download PDFInfo
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- USRE36032E USRE36032E US08/071,833 US7183393A USRE36032E US RE36032 E USRE36032 E US RE36032E US 7183393 A US7183393 A US 7183393A US RE36032 E USRE36032 E US RE36032E
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Definitions
- the . .rice-based.!. ORS .Iadd.made from whole rice .Iaddend.of the foregoing references contained from 3 to 5% rice and had electrolyte levels corresponding to conventional WHO . .formations.!. .Iadd.formulations.Iaddend.. They were prepared as follows.
- Still another object of the invention is to provide an improved . .rice based.!. ORS .Iadd.and a composition for prevention of dehydration or maintenance of hydration .Iaddend.which results in lower stool output and a better water and potassium balance during the rehydration period.
- ORS refers to oral rehydration solutions as well as to solutions for the prevention of dehydration and maintenance of hydration..Iaddend.
- the present invention concerns an improved oral rehydration solution comprising a mixture of required electrolytes combined with rice dextrin.
- the invention is based on the discovery that ORS rice dextrin functions better than ORS glucose in infants with chronic diarrhea resulting in lower stool output and enhanced water retention.
- Rice dextrin also has a glucose polymer profile which provides more readily available glucose than corn dextrin or rice flour.
- FIG. 1 is a schematic diagram of a process for clarification of rice dextrin in accordance with the invention.
- the oral rehydration solution of the invention is made by preparing a solution of potassium, sodium, chloride and a base (acetate, lactate, citrate, or bicarbonate) in water.
- Clarified rice dextrin along with optional flavoring agents are added to the solution which is standardized with purified water to provide from 10 to 80 g/l and preferably 10-35 g/L of rice dextrin.
- .Iadd.Electrically balanced electrolytes are added.
- .Iaddend.Sodium is added at 20-100 mEq/L with a preferred level of from 40-60 mEq/L for formulations for . .treatment of acute dehydration.!.
- Preferred potassium levels are from 20-30 mEq/L with a broad range of 20-100 mEq/L operable.
- the chloride anion is preferably added at 30-80 mEq/L with a broad range of 25-100 mEq/L operable.
- the base selected from the group consisting of acetate, lactate, citrate or bicarbonate is preferably added at a range of 25-40 mEq/L with a broad range of 20-50 mEq/L operable.
- the rice dextrin glucose polymer (GP) profile of the instant ORS has a distribution of short chain glucose polymers consisting of 50 to 90% 2 to 6 glucose units and preferably 55 to 80% and most preferably 65 to 75% (Wt./Wt. basis).
- Rice dextrin suitable for use in the ORS of the invention can be obtained from the solubilized rice starch of Puski et al U.S. Pat. No. 4,830,861 incorporated in entirety herein.
- Puski et al describe a procedure whereby the carbohydrate in rice flour is solubilized by amylase enzymes and separated from insoluble rice protein and carbohydrate by centrifugation. The resulting soluble fraction contains about 98% carbohydrate and less than 1% but more than 0.1% protein.
- This material is not suitable as the carbohydrate component of the instant ORS due to trace amounts of particulate matter and residual protein which contributes to foaming and browning problems during processing and sterilization and the formation of a fine precipitate during storage.Iadd., but nonetheless is therapeutically effective as the glucose source in the ORS of the invention.Iaddend..
- the solubilized rice carbohydrate of Puski et al was clarified by a process comprising the steps of:
- the clarified solution can be spray dried following pH adjustment to 4.0-4.8 and preferably 4.5.
- the clarified rice dextrin of the instant process may be spray dried to provide rice dextrin solids having less than 0.1% protein by weight.
- the first filtration essentially reduces the protein to a level where the product can be sterilized without foaming and browning problems.
- the resulting ORS is not acceptable in that it does not have sufficient clarity to meet the requirement of a clear ORS.Iadd., but is therapecutic effective.Iaddend..
- the results in Table 1 show the improved clarity as a result of the second filtration above 80° C.
- the second filtration at a temperature below 80° C. does not remove the haze or precipitate formed in the sterilized . .ORS.!. .Iadd.rice dextrin solution.Iaddend..
- the criticality of the second filtration temperature on the clarity of . .ORS.!. .Iadd.the rice dextrin solution .Iaddend. is shown in Table 2 where results of a second filtration at high (90° C.) and low (45° C.) temperature .Iadd.in another experiment .Iaddend.are set out.
- rice syrup solids are suitable for the instant invention provided they do not contain more than 0.1% by weight protein or other particulate matter and wherein the glucose polymer (GP) profile of GP2 through GP6 is from 50 to 90%. Those that have more than 0.1% by weight protein or other particulate matter are subjected to the instant clarification process.
- Table 3 sets out the distribution of glucose polymer found in samples of .Iadd.commerically available .Iaddend.rice dextrin (RD) and corn dextrin (CD) with similar dextrose equivalents.
- Rice flour (RF) is also compared.
- the unclarified rice dextrin (RD-1) was opaque and had poor physical properties.
- RD-2, RD-3, RD-4 were very clear syrups.
- the corn dextrin syrup was also clear while the rice flour sample was insoluble and opaque.
- WHO World Health Organization
- ORS oral rehydration solutions
- Both rice dextrin and corn dextrin are composed of glucose polymers derived by partial hydrolysis of the parent starch. Digestion of these glucose polymers (GP) in infants involves enzymatic breakdown to glucose by amylase enzymes such as intestinal glucoamylase. This enzyme is distributed throughout the small intestinal mucosa and tends to be more resistant to intestinal injury brought about by diarrhea. Disaccharides and other low molecular weight glucose polymers found in dextrins are the preferred substrate for glucoamylase.
- Table 4 shows a glucose polymer (GP) distribution for rice dextrin of the instant ORS and a commercially available corn dextrin with a similar dextrose equivalent.
- rice dextrins are preferred substrates over corn dextrins for glucoamylase, the primary digestive enzyme for glucose utilization after episodes of infant diarrhea.
- Table 5 sets out the results of enzymatic hydrolysis of rice and corn dextrin by mucosal homogenates.
- enzymes obtained from saliva, duodenal aspirates and duodenal mucosal homogenates were obtained from several infants and pooled. Five hundred mL of carbohydrate solution were incubated with 100 mL of duodenal homogenate and incubated for 3 hours with mechanical shaking at 37° C. Following incubation, the mixtures were heated at 100° C. for 5 minutes, passed through 4 layers of miilipore filters and analyzed on HPLC. The results were combined into two categories GP (2-4) and GP ⁇ 5. The results are shown in Table 5.
- rice dextrin produces significantly more glucose and low molecular weight GP than corn dextrin.
- the higher molecular weight fraction of rice dextrin decreased faster compared to the high molecular weight fraction of corn dextrin.
- Table 6 sets out results of carbohydrate tolerance studies with sixteen infants with chronic diarrhea. The following procedure was used. The patients were fasted for eight hours and then given two grams per kg of a 10% solution of glucose, rice dextrin or corn dextrin in random order on consecutive mornings. All three of the different carbohydrates were well digested and absorbed.
- Serum glucose response curves established that the mean area under the curve of the rice dextrin was significantly greater than corn dextrin during the first 30 and 60 minutes of the tolerance test (p ⁇ 0.05) but not at 120 minutes.
- results of this study illustrate that rice dextrin has a greater maximal rise of serum glucose, a shorter elapsed time until the serum glucose peaked and a larger area under the serum glucose response curve during the first 30 to 60 minutes of testing than corn dextrin. These results demonstrate that rice dextrin is more rapidly hydrolyzed and absorbed than corn dextrin. Thus, rice dextrin provides more readily available glucose than corn dextrin to enable the rapid uptake of water and sodium from an oral rehydration solution.
- Table 10 sets out a comparison of maltase digestion of rice dextrin (RD) and rice flour (RF).
- the maltase digestions were performed by incubating (37° C.) 30 mg. of RD or RF with 20 Units of maltase in a total volume of 1.0 mL for various lengths of time. Following incubation, samples were placed in a boiling water bath for 5 minutes to inactivate the test enzyme. Digested samples were centrifuged to separate insoluble materials (e.g., RF) and the concentration of free glucose in the supernatant determined colorimetrically with a Trinder glucose oxidase reagent (Sigma Chemical Co., St. Louis, Mo.).
- Table 11 sets out a comparison of the amount of glucose in solutions of RD and RF before and after digestion with human pancreatic amylase and excess maltase further illustrating that RD provides substantially higher levels of glucose than RF in a comparative test period.
- Coupled enzyme digestions consisted of incubating 30 mg of RD or RF with 0.28 Units of amylase for desired times, boiling samples for 5 minutes to inactivate the amylase, and subsequent incubation of mixtures with excess maltase (50 Units) to convert available maltose (GP2) and maltotriose (GP3) to free glucose.
- Digested samples were centrifuged to separate insoluble materials (e.g., RF) and the concentration of free glucose calorimetrically determined.
- the filtrate is prepared for a second filtration by the addition of 2.75 g of filter aid and 8.1 g of carbon powder, American Norit.
- the mixture is heated to 90° C. before being filtered on a Buchner filtration funnel coated with filter aid.
- the resulting filtrate is cooled to 30° C. and the pH is adjusted to 4.0-4.5 with 0.1N HCl. This clear filtrate is used in ORS products.
- the processed carbohydrate solutions are clear and colorless at 20% solids and the protein content is ⁇ 0.1% on a solids basis.
- the liquid product is filled into containers for sterilization.
- the nutrient claims per liter are listed as follows:
- the infants total fluid deficit was determined by multiplying estimated percentage of dehydration by the admission weight.
- infants received the ORS in a volume equivalent to twice the calculated fluid deficit.
- the ORS was given by means of a nasogastric tube.
- the infants were reassessed by clinical examination. If rehydration was not achieved, a volume of rehydration solution was given again, calculated according to the more recent estimate of fluid deficit with intake recorded throughout the period of rehydration.
- Non-parametric data was analyzed by the chi-square test. Continuous data was analyzed by ANOVA or repeated measure analysis of . .varients.!. .Iadd.variants .Iaddend.for treatment differences over time. A level of significance was set at p ⁇ 0.05. Results are expressed as mean ⁇ one standard deviation (SD) unless otherwise indicated.
- Table 12 sets out the composition of the oral rehydration solution used in this study.
- Table 13 illustrates there were no significant differences in the clinical features and nutritional status of the study groups.
- Table 14 sets out results of balance studies for fluid and sodium intake. Both groups of patients were comparable with respect to ORS intake over the study period. Glucose ORS patients received an ORS with higher concentration of sodium. Thus, their net sodium intake was significantly higher than the intake of patients given rice dextrin ORS.
- Table 15 sets out the stool output.
- the mean stool output .Iadd.per period .Iaddend.over the entire study period for .Iadd.the .Iaddend.rice dextrin .Iadd.ORS .Iaddend.group was 49.9 g/kg compared to 65.9 g/kg for the glucose ORS group.
- Stool output of sodium and potassium was significantly lower in the rice dextrin ORS group when compared to the glucose .Iadd.ORS .Iaddend.group during the first six hours of treatment.
- Table 16 sets out the net gut balance calculated by subtracting stool output from net intake.
- Fluid gut balance was significantly greater in the rice dextrin ORS group during the first six hours of the rehydration phase.
- the mean fluid balance for the rice dextrin ORS group was greater (55.2 ⁇ 3.1 mL/kg) than the glucose ORS group (41.4 ⁇ 3.2 mL/kg).
- Potassium gut balance in the rice dextrin ORS group was statistically greater than the glucose ORS group during the first six hours of therapy. Throughout the remaining three time periods of the study there was a trend of greater gut balance in the rice dextrin ORS group compared to the glucose ORS group.
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Abstract
Description
TABLE 1 ______________________________________ Effect of Filtration Temperature on the Clarity of Carbohydrate Solutions at Room Temperature and 90-95° C. Spectrophotometric Visual Clarity.sup.a Clarity.sup.a Filtration (20%, w/w, TS) (400 nm, 20%, w/w, TS) Temperature (°C.) RT 90-95° C. RT 90-95° C. ______________________________________ 40-45 Clear Hazy 0.012 0.385 60-65 Clear Hazy 0.013 0.271 70-75 Clear Hazy 0.020 0.138 80-85 Clear Clear 0.012 0.017 90-95 Clear Clear 0.013 0.015 ______________________________________ .sup.a Temperatures refer to the solution temperature at the time of observation or measurement.
TABLE 2 ______________________________________ The Effect of Temperature on the Clarity of Carbohydrate Solutions Prepared Using Second Filtration Temperatures of 45° C. or 90° C. Spectrophotometric Process Temp./ Visual Clarity Clarity Sample Temp. (20%, w/w, TS) (400 nm, 20%, w/w, TS ______________________________________ 45° C. Filtration RT Clear 0.016 90-95° C..sup.a Hazy 0.246 Cooled to RT.sup.b Slight Haze 0.019 90° C. Filtration RT Clear 0.010 90-95° C..sup.a Clear 0.015 Cooled to RT.sup.b Clear 0.014 ______________________________________ .sup.a The solution was placed in a bath at 90-95° C. for 20 minutes and immediately examined for clarity. .sup.b The solution placed in a bath at 90-95° C. was subsequently placed in a room temperature bath.
TABLE 3 ______________________________________ Glucose Polymer (GP) Profiles of Rice Dextrin (RD), Corn Dextrin (CD) and Rice Flour (RF) by Weight Percent Unclarified Production Scale Polymer.sup.a RD-1 RD-2 RD-3 RD-4** CD RF ______________________________________ GP1 4.1 9.6 6.0 4.7 7.4 0.0 GP2 11.6 9.8 14.1 13.5 7.7 0.0 GP3 15.0 13.0 16.8 16.8 9.1 0.0 GP4 6.5 7.2 7.1 8.9 7.5 0.0 GP5 19.6 8.9 21.2 16.6 7.6 0.0 GP6 10.2 8.0 6.9 13.6 7.7 0.0 >GP7 32.9 43.4 27.8 25.9 53.0 100 ______________________________________ *number designates glucose units **clinical
TABLE 4 ______________________________________ Comparison of Rice GP to Corn GP Distribution by Weight Percent Rice GP Corn GP ______________________________________ glucose (GP1) 3.8 6.2 GP2-GP6 65.7 33.6 >GP6 30.5 60.1 ______________________________________
TABLE 5 ______________________________________ In Vitro Hydrolysis of Rice and Corn Dextrins By Pooled Mucosal Homogenates Glucose GP (2-4)* GP > 5* ______________________________________ rice +.74 ± .19.sup.a +1.32 ± .21.sup.a -2.16 ± .16.sup.a corn +.22 ± .03.sup.b +0.56 ± .19.sup.b -0.79 ± .25.sup.b ______________________________________ *glucose units .sup.a Values having different superscripts are significantly different ( <0.01)
TABLE 6 ______________________________________ Maximal Serum Glucose Response and Elapsed Time Until Peak Serum Glucose Following Oral Consumption Of Gluocse, Rice Dextrin and Corn Dextrin ORS Maximal increase in Elapsed time until serum glucose peak serum glucose mg/Dl (X ± SD) min (X ± SD) ______________________________________ Glucose 41.1 ± 14.5.sup.a 31.9 ± 7.5.sup.a Rice Dextrin 36.6 ± 7.3.sup.a 34.0 ± 10.2.sup.a Corn Dextrin 7.6 ± 10.3.sup.b 52.5 ± 25.7.sup.b ______________________________________ .sup.a Values having different superscripts are significantly different ( <0.02).
TABLE 7 ______________________________________ Soluble Solids Content of Clarified Rice Dextrin, Pop Rice Powder and Rice Flour at 25° C. Before and After and 80° C. Heat Treatment Soluble Solids Content (%, w/w) Temperature (°C.).sup.a Product 25 (1) 25 (2) ______________________________________ Clarified Rice Dextrin 100 100 Pop Rice Powder 13 20 Rice Flour 4 2 ______________________________________ .sup.a The number in parentheses refers to measurements taken before (1) and after (2) heating to 80° C.
TABLE 8 ______________________________________ Spectrophotometric Clarity of Solutions of Rice Dextrin, Pop Rice Powder and Rice Flour . .Solutions.!. at 25° C. Before and After an 80° C. Heat Treatment Spectrophotometric Clarity (Absorbance, 400 nm) Temperature (°C.).sup.a Product 25 (1) 25 (2) ______________________________________ Rice Dextrin 0.002 0.009 Pop Rice powder 3.22 3.23 Rice Flour 2.54 2.73 ______________________________________ .sup.a The number in parentheses refers to measurements taken before (1) and after (2) heating to 80° C.
TABLE 9 ______________________________________ Organoleptic Evaluation of Clarified Rice Dextrin, Pop Rice Powder and Rice Flour Solutions at 25° C. Before and After 80° C. Heat Treatment Description Temperature (°C.).sup.a Product/Attribute 25 (1) 25 (2) ______________________________________ Clarified Rice Dextrin Appearance Water-like, clear Same solution Odor Odor free Same Flavor/mouthfeel Slight sweet, clean Same flavor, water-like mouthfeel Pop Rice Powder Appearance Opaque, tan colored Same solution. Sediment, many dark specks. Griany appearance on glass. Odor Strong wheat flour Same odor. Slightly unpleasant (sulfureous or wet dog). Flavor/mouthfeel Strong wheat flour Same flavor. Gritty mouthfeel, mucilaginous, throat-clinging. Rice Flour Appearance Opaque, white colored Same solution. Sediment, few dark specks. Grainy appearance on glass. Odor Mild wheat flour odor. Same Flavor/mouthfeel Mild wheat flour Mild wheat flavor. Gritty flour flavor. mouthfeel Gritty mouth- feel, mucila- ginous, throat- clinging. ______________________________________ .sup.a The number in parentheses refers to observations taken before (1) or after (2) heating to 80° C.
TABLE 10 ______________________________________ In vitro Hydrolysis of Rice Dextrins and Rice Flour by Maltase Maltase Glucose Incubation Production (mg).sup.a Substrate (min) Total.sup.b Adjusted.sup.c ______________________________________ Rice Flour 0 (blank) 0.00 0.00 5 0.03 0.03 10 0.00 0.00 20 0.00 0.00 40 0.03 0.03 Rice Dextrin 0 (blank) 0.85 0.00 5 2.97 2.12 10 3.93 3.08 20 4.91 4.06 40 6.01 5.16 ______________________________________ .sup.a Represents the mean of two separate assays using a total of 20 units of maltase and 30 mg of substrate. .sup.b Represents total glucose detected following incubation of substrat with maltase. .sup.c Represents only glucose produced directly as a result of maltase digestion (i.e., after subtracting free glucose is undigested substrate).
TABLE 11 ______________________________________ In vitro Hydrolysis of Rice Dextrins and Rice Flour with Pancreatic Amylase Followed by a Maltase Digestion Step to Generate Free Gluocse Amylase Incubation Glucose Production (mg).sup.a Substrate (min) Total.sup.b ______________________________________ Rice Flour 0 (blank) 0.00 2 1.16 5 2.01 10 3.10 20 5.65 40 8.83 Rice Dextrins 0 (blank) 7.00 2 8.23 5 9.07 10 10.24 20 11.80 40 13.73 ______________________________________ .sup.a Represents the mean of two separate assays using a total of 0.28 Units of human pancreatic amylase and 30 mg of substrate. .sup.b Represents total glucose detected following incubation of substrat with maltase and amylase.
______________________________________ Claims Per Liter ______________________________________ Sodium mEq. 50 Chloride mEq. 45 Potassium mEq. 25 Citrate mEq. 34 Rice dextrinsg 30 Claories kcal 120 ______________________________________
TABLE 12 ______________________________________ Composition of Oral Rehydration Solution Rice Dextrin Glucose ______________________________________ Sodium (mmol/L) 50 75 Potassium (mmol/L) 25 20 Chloride (mmol/L) 45 65 Citrate (mmol/L) 10 10 Glucose (g/L) -- 25 Rice Syrup Solids (g/L) 30 -- Osmolality (mOsm/kg) 200 305 ______________________________________
TABLE 13 ______________________________________ Clinical Features of patients on Entry into the Study Rice Dextrin Glucose Variables (n = 30) (n = 29) ______________________________________ Age, month 9.8 ± 4.1 9.8 ± 4.2 Weight, kg 7.2 ± 1.6 7.8 ± 1.6 Duration of diarrhea, days 2.5 ± 1.5 2.8 ± 1.8 Number of stools/day 12 15 Estimated dehydration (% patients enrolled) Mild 19 19 Moderate 17 14 ______________________________________
TABLE 14 ______________________________________ Fluid and Sodium Intake During Study Rice Dextrin Glucose Variables (n = 30 (n = 29) ______________________________________ Fluid (mL/kg) 0-6 hours 108 ± 9 104 ± 9 0-12 hours 82 ± 6 80 ± 6 0-48 hours 105 ± 7 107 ± 7 Sodium (mmol/kg) 0-6 hour 5.2 ± 0.4 7.6 ± 0.7* 0-12 hours 3.9 ± 0.4 5.4 ± 0.4* 0-48 hours 4.4 ± 0.4 6.5 ± 0.4* ______________________________________ Values represent Mean ± SEM *Significantly different P <0.05
TABLE 15 ______________________________________ Stool Output Groups Rice Dextrin Glucose Variables (n = 30) (n = 29) ______________________________________ Weight (g/kg) 0-6 hours 28.7 ± 4.1 45.5 ± 6.7* 6-12 hours 29.1 ± 3.6 32.0 ± 6.2 12-24 hours 55.0 ± 5.6 68.5 ± 10.1 24-48 hours 86.7 ± 11.9 117.6 ± 20.5 Na (mmol/kg) 0-6 hours 1.38 ± 0.25 2.88 ± 0.65* 6-12 hours 1.39 ± 0.21 1.90 ± 0.46 12-24 hours 2.39 ± 0.27 4.15 ± 0.67 24-48 hours 4.24 ± 0.70 6.81 ± 1.40 K (mmol/kg) 0-6 hours 1.02 ± 0.14 1.45 ± 0.16* 6-12 hours 0.99 ± 0.13 0.97 ± 0.17 12-24 hours 1.81 ± 0.17 1.83 ± 0.30 24-48 hours 2.75 ± 0.32 3.04 ± 0.66 ______________________________________ Values represent Mean ± SEM. *Statistically different p <0.05
TABLE 16 ______________________________________ Net Gut Balance Groups Rice Dextrin Glucose Variables (n = 30) (n = 29) ______________________________________ Fluid (mL/kg) 0-6 hours 79.4 ± 6.5* 58.6 ± 5.2 6-12 hours 25.6 ± 6.0 24.2 ± 4.1 12-24 hours 46.7 ± 5.6 21.8 ± 4.9 24-48 hours 69.0 ± 7.1 61.3 ± 6.9 Sodium (mmol/kg) 0-6 hours 3.74 ± 0.36 4.75 ± 0.51 6-12 hours 0.95 ± 0.38 1.26 ± 0.22 12-24 hours 1.46 ± 0.36 1.30 ± 0.40 24-48 hours 2.29 ± 0.51 3.04 ± 0.93 Potassium (mmol/kg) 0-6 hours 1.59 ± 0.23* 0.63 ± 0.13 6-12 hours 0.36 ± 0.21 0.22 ± 0.16 12-24 hours 0.42 ± 0.18 0.16 ± 0.21 24-48 hours 1.00 ± 0.26 0.75 ± 0.35 ______________________________________ Values represent Mean ± SEM. *Statistically different p <0.05
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Cited By (5)
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US6337106B1 (en) | 1999-06-01 | 2002-01-08 | Rohm And Haas | Method of producing a two-pack fast-setting waterborne paint composition and the paint composition therefrom |
US6475556B1 (en) | 1999-11-25 | 2002-11-05 | Rohm And Haas Company | Method for producing fast drying multi-component waterborne coating compositions |
US6555615B2 (en) | 2000-03-03 | 2003-04-29 | Rohm And Haas Company | Removable coating composition and preparative method |
US20090029010A1 (en) * | 2007-07-24 | 2009-01-29 | Ritorna Natural, Inc. | Organic sports drink containing rice syrup and agave nectar |
US20090029009A1 (en) * | 2007-07-24 | 2009-01-29 | St Phard Dimitri | Sports drink containing rice syrup and agave nectar |
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