WO1995015697A1 - Suspensions aqueuses stables de dipeptides - Google Patents

Suspensions aqueuses stables de dipeptides Download PDF

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Publication number
WO1995015697A1
WO1995015697A1 PCT/US1994/014080 US9414080W WO9515697A1 WO 1995015697 A1 WO1995015697 A1 WO 1995015697A1 US 9414080 W US9414080 W US 9414080W WO 9515697 A1 WO9515697 A1 WO 9515697A1
Authority
WO
WIPO (PCT)
Prior art keywords
suspension
aspartame
sweetener
shelf stable
flow agent
Prior art date
Application number
PCT/US1994/014080
Other languages
English (en)
Other versions
WO1995015697A9 (fr
Inventor
Josef Tsau
Nitin Desai
Ronald G. Bray
Original Assignee
The Nutrasweet Company
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by The Nutrasweet Company filed Critical The Nutrasweet Company
Priority to EP95905867A priority Critical patent/EP0682480A4/fr
Priority to JP7516322A priority patent/JPH08509130A/ja
Priority to AU14318/95A priority patent/AU683713B2/en
Priority to KR1019950703221A priority patent/KR960700635A/ko
Publication of WO1995015697A1 publication Critical patent/WO1995015697A1/fr
Priority to NO953076A priority patent/NO953076L/no
Priority to FI953727A priority patent/FI953727A/fi
Publication of WO1995015697A9 publication Critical patent/WO1995015697A9/fr

Links

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
    • A23L2/60—Sweeteners
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives

Definitions

  • the present invention relates to the preparation of stable suspensions of high intensity sweeteners for use in foods and beverages and the compositions prepared thereby. More specifically, the present invention relates to stable dipeptide based sweeteners that are formulated as stable, easy to use suspensions for use in the food and beverage industries.
  • Aspartame is a well known dipeptide sweetener manufactured and sold by The NutraSweet Company of Deerfield, Illinois, as NutraSweet Brand sweetener. Additionally, there are some foreign manufacturers of aspartame.
  • APM alpha-L-aspartyl-L- phenylalanine methyl ester and its' salts and metal complexes as taught in U.S. Patent No. 3,492,131 to Schlatter. Salts and metal complexes of APM are disclosed in U.S. patents 4,439,460; 4,029,701; 3,714,139; 4,031,258; and 4,448,716 all of which are incorporated herein by reference.
  • aspartame is sold in bulk to the various beverage • manufacturers who must then repackage the sweetener and distribute it to their various bottlers. Aspartame in bulk is commercially available as both powder and granulated forms. Aspartame powder has low bulk density and good dissolution properties yet, due to its lower bulk density and small particle size, is readily air-borne and may have dusting and flow problems. The granular form has a higher bulk density and possesses good flow properties but does not always instantaneously dissolve. These properties can result in product losses and metering problems, a need for expensive packaging and overall shipping and handling inconveniences.
  • the present invention improves the overall stability and flowability of aspartame during shipping and storage.
  • the dipeptide nature of the compound render it highly susceptible to degradation by heat and other chemicals by hydrolysis of the its peptide bonds.
  • Long term storage or storage in areas of high temperatures often result in the loss of much of its sweetness.
  • the powder itself is hard to handle as some becomes lost in the environment as "dust". It has been determined that in the beverage industry some of the bulk aspartame powder is lost as dust in the air during handling and manufacture. When one is dealing in tons of aspartame per year, these; are considerable losses which if cut down will result in major cost reductions.
  • the present invention eliminates this problem.
  • Another advantage of the stabilized APM suspensions of the present invention is the dissolution and dispersion of the suspensions in solution as compared with the unprocessed aspartame powder.
  • aspartame powder when mixed with the soft drink liquid has a tendency to float on the surface of the liquid and adhere to the sides of the container in which it is mixed.
  • both the powder and granular forms tend to clump into a sticky mass and are not easily dispersed and dissolved. Since the high tech beverage manufacturing facilities of today require precise metering of the liquid components of the beverage to be made, such clumping is entirely unacceptable. This requires the use of equipment for agitation or stirring to mix the powder into the liquid resulting in additional processing steps and costs of manufacture.
  • APM aspartame
  • United States Patent No. 4,007, 288 to Glicksman et. al. discloses a readily soluble sweetening composition for use in foods and beverages wherein the aspartame is first solubilized with a bulking agent such as dextran or some other hydrolyzed starch material and the solution is then vacuum drum dried to a composite powder of sweetener and bulking agent.
  • a bulking agent such as dextran or some other hydrolyzed starch material
  • Figure I is a line graph plotting the percent of dissolved aspartame with a trace amount of carboxymethyl cellulose in water as a function of time.
  • Figure II is a line graph comparing the dissolution rate of the aspartame suspensions of the present invention versus that of pure aspartame alone in water
  • Figure III is a graph depicting the effect of the hydrocolloid additives on the viscosity of APM suspensions.
  • Figure IV is a flow curve of aspartame suspensions using sodium carboxymethyl cellulose.
  • Figure V is a graph depicting the fluidization of APM suspensions using a hydrocolloid.
  • a high concentration aspartame (APM) solution can have many advantages over powder and granular APM as discussed, supra. For example, it may be more convenient and economical for carbonated soft drink companies to have an all liquid production system to avoid the costs, labor and problems relating to handling solids. However, both APM's aqueous stability and solubility characteristics have prevented the development of such a product.
  • the present invention is a relatively pure aspartame liquid suspension with an APM concentration of from about 10% to 70% by weight that is both physically stable under long term and adverse storage conditions as well as providing greater ease in handling than bulk aspartame crystalline powder.
  • APM concentration of from about 10% to 70% by weight that is both physically stable under long term and adverse storage conditions as well as providing greater ease in handling than bulk aspartame crystalline powder.
  • the problem with most APM suspensions of high aspartame concentrations, i.e. >20%, is that they become highly viscous, sticky and not sufficiently flowable for the required applications.
  • suspension one refers to a system whereby very small particles (solid, semi-solid or liquid) are more or less uniformly dispersed in a liquid or gaseous medium. If the particles are small enough to pass through a filter membrane the system is colloidal. If the particles are larger than this, they will tend to precipitate and sink since they are heavier than the surrounding solution. If lighter than the solution however, they will agglomerate and rise to the surface.
  • a stabilizing flow agent comprising a food grade polymer, a hydrocolloid or gum such as sodium carboxymethyl cellulose, algin, gum arable, carrageenan, xanthan gum, guar gum, hydroxypropyl methyl cellulose (HPMC) , methylcellulose, pectin, locust bean gum, sodium alginate, propylene glycol alginate, caramel and mixtures thereof.
  • a stabilizing flow agent comprising a food grade polymer, a hydrocolloid or gum such as sodium carboxymethyl cellulose, algin, gum arable, carrageenan, xanthan gum, guar gum, hydroxypropyl methyl cellulose (HPMC) , methylcellulose, pectin, locust bean gum, sodium alginate, propylene glycol alginate, caramel and mixtures thereof.
  • emulsifier or wetting agent such as polysorbate (polyoxyethylene fatty acid ester) or lecithin may also be incorporated to improve the suspensions
  • the food polymers, emulsifiers, hydrocolloids or gums may be effectively incorporated in the suspensions in amounts of from about 0.001% to about 0.5% of the total weight of the suspension. Levels exceeding 0.5% may continue to reduce the viscosity of the suspension but to a less effective degree and thereby provides a diminished return.
  • suspensions up to 30% -1- can be made in water, however, this suspension is a very viscous foam or paste which does not lend itself to fluid processing operations like pumping, mixing, etc., which are prevalent in the beverage and dairy industries.
  • This foam is not stable and separates into 3 phases, a foam/air layer, water and a layer of APM crystals that has settled.
  • the addition of the stabilizing flowability agent of the present invention in a trace amount (approx. 0.2%) during the formation of the suspension makes it stable which lends itself well to unit operations in fluid processing for the food and beverage industry.
  • aspartame levels of from approximately 10% to about 70% by weight of the total weight of the suspension is achievable.
  • said aspartame is incorporated in amounts of from about 20% to about 55% by weight and most preferably in an amount of from about 20% to about 35% by weight of the entire suspension.
  • Viscosity values for suspensions can be measured using a Haake Rotoviscometer Model VT500 (Saddlebrook, N.J.) in which a bob' rotates in a vessel containing the suspension to be measured. As the bob rotates, the speed is measured as the shear rate and the suspension is sheared and exerts a resistance to the movement of the bob that is measured by the stress which is a direct function of its viscosity; i.e. the greater the viscosity, the greater the resistance. This is the shear stress plotted on the Y-axis of
  • FIGS III-V Viscosity is measured by the slope of the line plotted by the shear stress v. shear rate. This is called the flow curve and the viscosity values are defined in terms of milli-Pascal seconds (mPas) .
  • mPas milli-Pascal seconds
  • hydrocolloids have been used to increase the viscosity of fluids.
  • the addition of hydrocolloids turns the foam into fluid, the viscosity decreases, and the APM suspension becomes fluidized thereby becoming more manageable.
  • Microscopy data shows that the APM crystals surround the air bubbles in a foam and that crystals are floating or moving freely in a liquid suspension. This phenomena may be explained by the fact that APM is dipeptide with a hydrophobic group in its structure.
  • suspensions comprising 30% aspartame with 0.2% sodium carboxymethyl cellulose or 0.2% Viscerin (carrageenan) maintain viscosities that break down with the application of greater shear than that of the 30% APM control. Therefore, the suspensions with the additional hydrocolloid excipient were of a lower viscosity than the control indicating the flowability of these suspensions is also far greater.
  • Figure IV shows the flow curve of three APM-CMC suspensions at 25°C through a comparison of the compositions' shear stress as plotted against its shear rate. Again, flowability is measured in terms of the slope of the different curves and as expected, the 30% APM suspension displays far quicker breakdown at a greater rate than the 40% APM suspension which is greater than that of the 50% APM suspension. Nevertheless, the 50% APM-CMC suspension does display substantial breakdown with increasing shear rate thereby proving that even high APM concentrations of the present invention are flowable and pourable and useful in the fluid and semi-fluid applications of the food and beverage industry.
  • Figure V compares the fluidability of a control 30% APM suspension with that of two 30% suspensions of the present invention comprising APM with trace amounts of two different hydrocolloids.
  • the rate of shear stress i.e., the viscosity
  • the shear exerted against the system is encountering far greater resistance from the control (as shown by the height of the control graph line) than the other two suspensions.
  • the compositions of the present invention are far more fluid and consistent in their texture.
  • the addition of the hydrocolloids, gums, or food grade polymers prevents the formation of foam, i.e., the air entrapment by APM crystals and forms a fluid suspension of APM crystals in water with little or no air entrapment.
  • foam i.e., the air entrapment by APM crystals
  • the crystals surround the air bubbles whereas in the suspension made with hydrocolloids/gums/food grade polymers, the crystals are literally moving around in the continuous water phase.
  • the present invention also considers the method of preparing the physically stable and flowable APM suspensions.
  • the desired amount of aspartame for a given concentration in either powder or granular form may be dispersed in water either with or without the food grade polymer flow agent using a standard intense rotary mixer.
  • the preferred aspartame for use is a powder form of crystalline particles with a size of no greater than 100 standard U.S. mesh.
  • Aspartame granules and purified wet aspartame precipitate formed as a wet cake may also be used, provided they are mixed well into solution.
  • the flow agent may be mixed into the aspartame powder or precipitate prior to solubilization or may be added to all three types once in solution.
  • Aspartame powder or granules are added slowly to water in a kettle and mixed using a high shear mixer in order to break up the larger particles.
  • the stabilizing flow agent such as sodium CMC is added along with the powder. This helps in reducing the viscosity and allows for the addition of more APM. If preferred, sodium CMC can also be added to the water first and thoroughly dispersed prior to the subsequent addition of the APM to make the suspension.
  • the preferred viscosity values for the suspensions of the present inventions should range from about 150 mPas. to about 1750 mPas. and most preferably from about 150 mPas. to about 750 mPas. at 50 1/s shear rate when measured in the Haake Roto-viscometer at 25°C.
  • the flowable APM suspensions of the present invention may have many applications and can replace powder and granular APM in all liquid or semi-liquid food uses.
  • the suspensions will provide a shelf stable product that is easily handled and readily incorporated into soft drinks, juices, dairy products and other beverage applications. Its high rate of dissolution and chemical stability will be particularly beneficial in fountain dispensed soft drink applications. It can also be used as an excellent table top sweetener with its superior dust free, rapid dispersion and dissolution properties.
  • the fluid APM suspensions of the present invention are an excellent sweetener source in "high tech” continuous beverage manufacturing plants employing computer controlled .valves that require precise delivery and mixing of liquid ingredients or components of the beverage.
  • the APM suspension mixes easily with water or other sweetening agents such as high fructose corn syrup, liquid sucrose and/or fructose with minimal agitation or mixing and can be used in the manufacture of diet beverages in combination with caloric sweeteners.
  • Example I A number of APM suspensions at 30% concentration were prepared using the stabilizing flow agents of the present invention comprising the following food polymers, hydrocolloids and gums in an amount of approximately 0.2% by weight of the total weight of the suspension.
  • the flow curves of the suspensions were generated using the Haake Rotoviscometer Model VT500 at 25°C using a MV1 sensor. The viscosity at 54 1/s is reported. Viscosity at Polymer Flow Agent 54 ( 1/s ) shear rate 25 °C
  • a combination of polymer flow agents can also be used to make fluid 30% APM suspensions in water as shown below:
  • Example II Stable APM suspensions were incorporated as the sweetener in fountain dispensed diet beverages and carbonated soft drinks (CSD) .
  • Diet concentrates for fountain dispensed beverages need a stable high intensity sweetener since the distribution of the concentrate takes an average of 75 days in distribution before it is hooked to a dispensing unit.
  • the pH of the concentrate is below 3.0.
  • APM degradation in such applications is well known in the beverage industry.
  • a bag or a box container typical size 5 gallons.
  • a pressurized cylinder The preparation of a stable suspension with enhanced dissolution characteristics makes it possible to use APM in fountain dispensed drink applications.
  • Stable APM suspensions can be used in such applications where the suspension is stored separately from the diet drink/beverage concentrate in a separate unit.
  • a required amount of the suspension (approx. 110 ml. of 50% APM for 5 gallon concentration) can be injected into the concentrate prior to attachment to the fountain dispenser.
  • the injected APM dissolves rapidly in the concentrate within 30 seconds of introduction in the container under quiescent conditions with minimal external agitation providing the necessary sweetness when the beverage is dispensed from the fountain unit.
  • Food grade emulsifiers or wetting agents such as polysorbate 60 or lecithin may be added to the suspension to further enhance the dissolution and stability.
  • Example III A 50% liquid APM suspension containing 0.2% CMC was spray dried in a Niro spray drier with a centrifugal head. The inlet temperature was 160°C and the outlet temperature was 100°C. The resulting powder was then easily reconstituted into a suspension. The powder can also be agglomerated using standard spray drying and agglomeration technology. The wet cake (described earlier) can be fluidized using the polymer flow agent and spray dried into a powder.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)

Abstract

Selon l'invention, on peut obtenir une suspension aqueuse, stable pendant sa durée de conservation, d'un édulcorant puissant à base de dipeptides, tel que l'aspartame, en incorporant des quantités infimes d'un agent de catégorie alimentaire destiné à stabiliser la fluidité de la suspension, cet agent étant choisi dans le groupe consistant en polymères de catégorie alimentaire, en hydrocolloïdes, en gommes et en mélanges de ces substances. Cette suspension peut comprendre des niveaux élevés d'aspartame hautement soluble qui se présente sous une consistance visqueuse tout en restant facile à verser et à manipuler.
PCT/US1994/014080 1993-12-07 1994-12-07 Suspensions aqueuses stables de dipeptides WO1995015697A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
EP95905867A EP0682480A4 (fr) 1993-12-07 1994-12-07 Suspensions aqueuses stables de dipeptides.
JP7516322A JPH08509130A (ja) 1993-12-07 1994-12-07 安定なジペプチド水性サスペンジョン
AU14318/95A AU683713B2 (en) 1993-12-07 1994-12-07 Stable aqueous dipeptide suspensions
KR1019950703221A KR960700635A (ko) 1993-12-07 1994-12-07 안정한 수용성 2가 펩티드 현탁액
NO953076A NO953076L (no) 1993-12-07 1995-08-04 Stabile, vandige dipeptidsuspensjoner
FI953727A FI953727A (fi) 1993-12-07 1995-08-04 Stabiilit vesipitoiset dipeptidisuspensiot

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US16316393A 1993-12-07 1993-12-07
US08/163,163 1993-12-07

Publications (2)

Publication Number Publication Date
WO1995015697A1 true WO1995015697A1 (fr) 1995-06-15
WO1995015697A9 WO1995015697A9 (fr) 1995-08-10

Family

ID=22588759

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1994/014080 WO1995015697A1 (fr) 1993-12-07 1994-12-07 Suspensions aqueuses stables de dipeptides

Country Status (8)

Country Link
EP (1) EP0682480A4 (fr)
JP (1) JPH08509130A (fr)
KR (1) KR960700635A (fr)
AU (1) AU683713B2 (fr)
CA (1) CA2154661A1 (fr)
FI (2) FI953727A (fr)
NO (1) NO953076L (fr)
WO (1) WO1995015697A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5536510A (en) * 1994-12-29 1996-07-16 Wm. Wrigley Jr. Company Chewing gum products containing a liquid aspartame dispersion
NL1003600C2 (nl) * 1996-07-16 1998-01-21 Holland Sweetener Co Stabiele dipeptide-zoetstof bevattende suspensies in water.
WO2003096825A1 (fr) * 2002-05-15 2003-11-27 Ajinomoto Co., Inc. Boisson gazeuse
EP2164351A1 (fr) * 2007-06-22 2010-03-24 Döhler GmbH Matière première dispersée

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4722844A (en) * 1982-08-17 1988-02-02 Ajinomoto Co., Inc. Process of stabilizing aspartame sweetness in water-containing foods

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2104369B (en) * 1981-08-11 1985-02-06 Pepsico Inc Aspartame concentrates stabilised by caramel
EP0097950B2 (fr) * 1982-06-28 1989-05-10 Ajinomoto Co., Inc. Composition stabilisée d'aspartame, procédé pour sa production et denrée alimentaire aqueuse

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4722844A (en) * 1982-08-17 1988-02-02 Ajinomoto Co., Inc. Process of stabilizing aspartame sweetness in water-containing foods

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0682480A4 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5536510A (en) * 1994-12-29 1996-07-16 Wm. Wrigley Jr. Company Chewing gum products containing a liquid aspartame dispersion
AU692997B2 (en) * 1994-12-29 1998-06-18 Wm. Wrigley Jr. Company Chewing gum products containing a liquid aspartame dispersion
NL1003600C2 (nl) * 1996-07-16 1998-01-21 Holland Sweetener Co Stabiele dipeptide-zoetstof bevattende suspensies in water.
WO1998002049A1 (fr) * 1996-07-16 1998-01-22 Holland Sweetener Company V.O.F. Suspensions stables dans l'eau contenant un edulcorant dipeptidique
US6096362A (en) * 1996-07-16 2000-08-01 Holland Sweetener Company V.O.F. Stable suspensions containing dipeptide sweetener in water
WO2003096825A1 (fr) * 2002-05-15 2003-11-27 Ajinomoto Co., Inc. Boisson gazeuse
EP2164351A1 (fr) * 2007-06-22 2010-03-24 Döhler GmbH Matière première dispersée

Also Published As

Publication number Publication date
FI953726A (fi) 1995-09-06
KR960700635A (ko) 1996-02-24
FI953727A0 (fi) 1995-08-04
FI953726A0 (fi) 1995-08-04
NO953076D0 (no) 1995-08-04
EP0682480A1 (fr) 1995-11-22
AU683713B2 (en) 1997-11-20
FI953727A (fi) 1995-09-13
CA2154661A1 (fr) 1995-06-15
EP0682480A4 (fr) 1996-02-28
AU1431895A (en) 1995-06-27
JPH08509130A (ja) 1996-10-01
NO953076L (no) 1995-08-04

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