WO1998012932A1 - Hard candy - Google Patents

Hard candy Download PDF

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Publication number
WO1998012932A1
WO1998012932A1 PCT/FI1997/000571 FI9700571W WO9812932A1 WO 1998012932 A1 WO1998012932 A1 WO 1998012932A1 FI 9700571 W FI9700571 W FI 9700571W WO 9812932 A1 WO9812932 A1 WO 9812932A1
Authority
WO
WIPO (PCT)
Prior art keywords
xylitol
acid
weight
vitamin
vitamins
Prior art date
Application number
PCT/FI1997/000571
Other languages
French (fr)
Inventor
Virva MÄKELÄ
Original Assignee
Huhtamäki Oy
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
Priority claimed from FI963816A external-priority patent/FI963816A/en
Application filed by Huhtamäki Oy filed Critical Huhtamäki Oy
Priority to EP97942055A priority Critical patent/EP0929228A1/en
Priority to AU43869/97A priority patent/AU4386997A/en
Priority to JP10515314A priority patent/JP2001501090A/en
Priority to EEP199900104A priority patent/EE9900104A/en
Publication of WO1998012932A1 publication Critical patent/WO1998012932A1/en
Priority to NO991308A priority patent/NO991308D0/en

Links

Classifications

    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products

Definitions

  • the present invention concerns a hard candy product containing mainly xylitol as sweetener.
  • the Finnish patent 83 923 discloses a method using xylitol and other sugar alcohols as sweetening agents.
  • the Finnish patent 85 795 also discloses a method producing hard candy sweetened with xylitol having a relatively high xylitol content.
  • the hard candy product sweetened mainly with xylitoli and containing conventional ingredients for example according to FI 83 923 or FI 85 795) , trace element and optionally vitamins are in- corporated.
  • the trace element is a Ca containing material, especially a physiologically acceptable Ca salt of an organic acid and/or powder of colostrum.
  • Acids commonly used in food and confection industry may be utilized in the invention, such as lactic acid, citric acid, maleic acid , fumaric acid, gluconic acid mixtures thereof.
  • Colostrum is rich in immunoglobulin and leucocytes as well as trace elements and minerals (such as Na, K and Cl) and also vitamins, especially A and C vitamins. Colostrum is thus an advantageous source of trace elements and minerals, and may be advantageously used as a component in candy products. If vitamins are used in the product C-vitamins or mixtures of several vitamins may preferably be used.
  • the product of the invention is preferably a product richly containing xylitol, the xylitol content being at least 40 weight-%.
  • Ca lactate is a preferred salt, in which form the calcium is obtained in a sufficiently soluble form so, that it during use is effectively solved and absorbed.
  • the invention also concerns a method for preparing a mainly sugar alcohols and richly xylitol containing hard candy product which method is more in detail described in the Finnish patent 85795.
  • Ca salt and/or powder of colostrum preferably 2 - 15 weight-%, more preferably less than 10 weight-% is/are added in connection with the last xylitol addition.
  • Most preferably the Ca concentration is about 6 weight-%.
  • the Ca containing material is advantageously dissolved in the candy mass before it solidifies.
  • the Ca containing material may preferable also be added with a method carried out continuously.
  • continuous production methods is a continuously working cooking apparatus and an mixer based on extrusion technic where the forming of the product finally is made by rollers, press forms, punchers and alike.
  • xylitol 48 % maltitol syrup (or another sugar alcohol) 45 % Ca lactate 6 % fat 1 % flavouring colour
  • Ca lactate In addition to Ca lactate also other Ca salts, e.g. Ca citrate malate or Ca gluconate may be used as a Ca source.
  • Ca citrate malate or Ca gluconate may be used as a Ca source.
  • Potassium hydrogen carbonate is used to increase the pH value of saliva for neutralisation purposes.
  • composition of the multivitamin mixture is as follows: vit. A 123,600 vit. Bl 8,370 vit. B2 8,136 vit. B6 8, 928 vit. B12 556,200 vit. C 29,664 vit. D 118, 656 niacin 96,408 folic acid 24,180 llaaccttoossee 1.678
  • xylitol 46 % maltitol syrup (or another sugar alcohol) 43 % Ca lactate 10 % fat 1 % flavouring colour
  • xylitol 44,5 % maltitol syrup (or another sugar alcohol) 43 %
  • Ca lactate 10 % KHC0 3 1,5 % fat 1 % flavouring colour
  • xylitol 44,5 % maltitol syrup (or another sugar alcohol) 43 %
  • Ca lactate 10 %
  • Hard candy mainly sweetened with xylitol, and incorporating trace elements and vitamins.
  • xylitol 48 % maltitol syrup (or another sugar alcohol) 45 % powder of colostrum 6 % fat 1 % flavouring colour
  • Potassium hydrogen carbonate is used to increase the pH value for neutralisation purposes.
  • composition of the multivitamin mixture is the following:
  • the vitamins have been analysed from product, the stability has been confirmed.
  • xylitol 44 % maltitol syrup (or another sugar alcohol) 43 powder of colostrum 10 % multivitamin mixture 2 % fat 1 % flavouring colour
  • test results of Ca pastilles according to the invention on saliva samples The pH values and Ca concentration have been measured from the saliva samples.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention concerns a hard candy product mainly sweetened with xylitol. In addition to conventional ingredients this new product contains trace elements and optionally vitamins. In a preferred embodiment the trace element is a Ca containing material and/or powder of colostrum and vitamins, if present C-vitamin or a vitamin mixture. The invention also concerns a method according to Finnish patent 85795 for producing hard candy product containing mainly sugar alcohol and richly xylitol. In connection with the last addition of xylitol in the method physiologically acceptable trace elements of an organic acid and eventually vitamin is/are added.

Description

Hard candy
The present invention concerns a hard candy product containing mainly xylitol as sweetener.
Due to the favourable dental effects of xylitol it has been used more frequently as sweetener in candy products.
The Finnish patent 83 923 discloses a method using xylitol and other sugar alcohols as sweetening agents.
The Finnish patent 85 795 also discloses a method producing hard candy sweetened with xylitol having a relatively high xylitol content.
These products are mainly confection products. It has, however, now been suggested to broaden the use of such confection products so that the user of the products would have other benefits from the confection products.
According to the invention it is suggested that to the hard candy product sweetened mainly with xylitoli and containing conventional ingredients (for example according to FI 83 923 or FI 85 795) , trace element and optionally vitamins are in- corporated.
Preferably the trace element is a Ca containing material, especially a physiologically acceptable Ca salt of an organic acid and/or powder of colostrum.
Acids commonly used in food and confection industry may be utilized in the invention, such as lactic acid, citric acid, maleic acid , fumaric acid, gluconic acid mixtures thereof.
Colostrum is rich in immunoglobulin and leucocytes as well as trace elements and minerals (such as Na, K and Cl) and also vitamins, especially A and C vitamins. Colostrum is thus an advantageous source of trace elements and minerals, and may be advantageously used as a component in candy products. If vitamins are used in the product C-vitamins or mixtures of several vitamins may preferably be used.
The product of the invention is preferably a product richly containing xylitol, the xylitol content being at least 40 weight-%.
Thus a product is obtained which in addition to a favourable xylitol content contains advantageous trace elements and opti- onally vitamins. Calcium is essential in the body, it is present in the skeleton very richly, and is an essential alkaline- earth metal for the activity of many enzymes. The simultaneous use of vitamins adds further advantages to the candy product.
Ca lactate is a preferred salt, in which form the calcium is obtained in a sufficiently soluble form so, that it during use is effectively solved and absorbed.
The invention also concerns a method for preparing a mainly sugar alcohols and richly xylitol containing hard candy product which method is more in detail described in the Finnish patent 85795. As a further application of the method according to the invention Ca salt and/or powder of colostrum, preferably 2 - 15 weight-%, more preferably less than 10 weight-% is/are added in connection with the last xylitol addition. Most preferably the Ca concentration is about 6 weight-%.
With this method the Ca containing material is advantageously dissolved in the candy mass before it solidifies.
The Ca containing material may preferable also be added with a method carried out continuously. Examples of continuous production methods is a continuously working cooking apparatus and an mixer based on extrusion technic where the forming of the product finally is made by rollers, press forms, punchers and alike.
The invention is described in greater detail by reference to the examples below, which examples, however, have not be pre- sented to limit the invention but only as examples of various embodiments of the invention. In the following various suitable compositions of the hard candies according to the invention have been presented, in which examples the percentages have been given as weight percentages .
Example 1
Hard candy sweetened mainly with xylitol, wherein trace elements and vitamins have been added.
xylitol 48 % maltitol syrup (or another sugar alcohol) 45 % Ca lactate 6 % fat 1 % flavouring colour
As Ca lactate the calcium is in a sufficiently soluble form to be utilized.
In addition to Ca lactate also other Ca salts, e.g. Ca citrate malate or Ca gluconate may be used as a Ca source.
Example 2
Xylitol 46,5 % maltitol syrup 45 % Ca lactate 6 % KHC03 1,5 % fat 1 % flavouring colour
Potassium hydrogen carbonate is used to increase the pH value of saliva for neutralisation purposes. Example 3
Xylitol 46,5 % maltitol syrup 45 % Ca lactate 6 % C-vitamin 1,5 % fat 1 % flavouring colour
Example 4
xylitol 46 % maltitol syrup 45 % Ca lactate 6 % multivitamin mixture 2 fat 1 % flavouring colour
The composition of the multivitamin mixture is as follows: vit. A 123,600 vit. Bl 8,370 vit. B2 8,136 vit. B6 8, 928 vit. B12 556,200 vit. C 29,664 vit. D 118, 656 niacin 96,408 folic acid 24,180 llaaccttoossee 1.678
1000,000 g
The vitamins have been analysed from the product, the stabil- ity has been confirmed. Example 5
xylitol 46 % maltitol syrup (or another sugar alcohol) 43 % Ca lactate 10 % fat 1 % flavouring colour
Example 6
xylitol 44,5 % maltitol syrup (or another sugar alcohol) 43 % Ca lactate 10 % KHC03 1,5 % fat 1 % flavouring colour
Example 7
xylitol 44,5 % maltitol syrup (or another sugar alcohol) 43 % Ca lactate 10 % C vitamin 1,5 % fat 1 % flavouring colour
Example 8
xylitol 44 % maltitol syrup (or another sugar alcohol) 43 % Ca lactate 10 % multivitamin mixture 2 % fat 1 % flavouring colour Example 9
Hard candy mainly sweetened with xylitol, and incorporating trace elements and vitamins.
xylitol 48 % maltitol syrup (or another sugar alcohol) 45 % powder of colostrum 6 % fat 1 % flavouring colour
Example 10
xylitol 46,5 % maltitol syrup 45 % powder of colostrum 6 %
KHC03 1,5 % fat 1 % flavouring colouring
Potassium hydrogen carbonate is used to increase the pH value for neutralisation purposes.
Example 11
xylitol 46,5 % maltitol syrup 45 % powder of colostrum 6
C vitamin 1,5 % fat 1 % flavouring colour Example 12
xylitol 46 % maltitol syrup 45 % powder of colostrum 6 % multivitamin mixture 2 % fat 1 % flavouring colour
The composition of the multivitamin mixture is the following
vit . A 123,600 vit . Bl 8,370 vit . B2 8,136 vit . B6 8,928 vit . B12 556,200 vit . C 29, 664 vit . D 118, 656 niacin 96,408 folic acid 24,180 lactc Dse 1.678
1000,000 g
The vitamins have been analysed from product, the stability has been confirmed.
Example 13
xylitol 46 % maltitol syrup (or another sugar alcohol ) 43 % powder of colostrum 10 % fat 1 % flavouring colour Example 14
xylitol 44,5 % maltitol syrup (or another sugar alcohol) 43 % powder of colostrum 10 %
KHC03 1,5 % fat 1 % flavouring colour
Example 15
xylitol 44,5 % maltitol syrup (or another sugar alcohol) 43 % powder of colostrum 10 % C vitamin 1,5 % fat 1 % flavouring colour
Example 16
xylitol 44 % maltitol syrup (or another sugar alcohol) 43 powder of colostrum 10 % multivitamin mixture 2 % fat 1 % flavouring colour
We have further tested the saliva samples from test persons. The results obtained in these tests reveal that the Ca level has increased manifold after the use of the product. The test results are shown in the following:
Test results
The test results of Ca pastilles according to the invention on saliva samples. The pH values and Ca concentration have been measured from the saliva samples. Test person Test pastille Cont rol
PH Ca(mM) pH Ca(mM) person 1 7,02 13,1 7,35 1,4 person 2 7,41 13,7 7,11 1,3 person 3 7,51 12,8 7,54 1,2 person 4 7,34 13,1 7,27 1,2 person 5 7,20 13,2 7,10 2,0

Claims

Claims
1. A hard candy product mainly sweetened with xylitol, c h a r a c t e r i z e d in that the product in addition to conventional ingredients contains Ca-containing material.
2. A candy product according to claim 1, c h a r a c t e r i z e d in that the Ca-containing material is a physiologically acceptable Ca salt of an organic acid and/or powder of colostrum.
3. A candy product according to claim 2, c h a r a c t e r i z e d in that the organic acid is lactic acid, citric acid, maleic acid, fumaric acid, gluconic acid or a mixture thereof.
4. A candy product according to any preceding claim, c h a r a c t e r i z e d in that it further contains vitamins, especially C vitamin.
5. A candy product according to any preceding claim, c h a r a c t e r i z e d in that the vitamin is a mixture of several vitamins.
6. A candy product according to any preceding claim, c h a r a c t e r i z e d in that the xylitol content is at least 40 weight-%.
7. Method according to the Finnish patent 85795 for producing hard candy containing mainly sugar alcohols and richly xylitol, c h a r a c t e r i z e d in that in connection with the last xylitol addition also a physiologically acceptable Ca salt of an organic acid and/or powder of colostrum and optionally vitamins is/are added.
8. Method according to claim 7, c h a r a c t e r i z e d in that the preparation is carried out in batches or continuously.
9. Method according to claim 8, c h a r a c t e r i z e d in that the content of Ca lactate is 2 - 15 weight-%, preferably under 10 weight-% and the content of vitamin is 0 - about 5 weight-% .
10. Method according to claim 8, c h a r a c t e r i z e d in that the content of the colostrum powder is 2 - 15 weight-%, preferably under 10 weight-% and the vitamin content is 0 - about 5 weight-%.
11. Method according to claim 8, c h a r a c t e r i z e d in that the organic acid is lactic acid, citric acid, fumaric acid, gluconic acid or a mixture thereof.
PCT/FI1997/000571 1996-09-25 1997-09-24 Hard candy WO1998012932A1 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP97942055A EP0929228A1 (en) 1996-09-25 1997-09-24 Hard candy
AU43869/97A AU4386997A (en) 1996-09-25 1997-09-24 Hard candy
JP10515314A JP2001501090A (en) 1996-09-25 1997-09-24 Hard candy
EEP199900104A EE9900104A (en) 1996-09-25 1997-09-24 Caramel candy and method of preparation
NO991308A NO991308D0 (en) 1996-09-25 1999-03-18 Hard sugar ° y product

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FI963816A FI963816A (en) 1996-09-25 1996-09-25 Hard care product
FI963816 1996-09-25
FI970516 1997-02-07
FI970516A FI970516A (en) 1996-09-25 1997-02-07 Hard care product

Publications (1)

Publication Number Publication Date
WO1998012932A1 true WO1998012932A1 (en) 1998-04-02

Family

ID=26160222

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FI1997/000571 WO1998012932A1 (en) 1996-09-25 1997-09-24 Hard candy

Country Status (7)

Country Link
EP (1) EP0929228A1 (en)
JP (1) JP2001501090A (en)
AU (1) AU4386997A (en)
EE (1) EE9900104A (en)
FI (1) FI970516A (en)
NO (1) NO991308D0 (en)
WO (1) WO1998012932A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013085963A1 (en) * 2011-12-08 2013-06-13 The Hershey Company Rapidly dissolving comestible solid
ES2593712A1 (en) * 2016-10-03 2016-12-12 Sabahattin GUNES Procedure for the development of a caramel for dental hygiene and caramel obtained (Machine-translation by Google Translate, not legally binding)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101654098B1 (en) * 2014-07-14 2016-09-05 남영제약영농조합법인 Method for producing Vitis coignetiae vitamin candy and Vitis coignetiae vitamin candy produced by the same method
KR102560046B1 (en) * 2023-03-22 2023-07-27 주식회사 남양에이치앤비 Vitamin candy

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0192367A2 (en) * 1985-02-08 1986-08-27 Warner-Lambert Company Chewable mineral supplement
US4692339A (en) * 1982-09-30 1987-09-08 Stetson Charles G Process for addition and stabilization of vitamin C in a hard candy-like comestible
EP0267160A2 (en) * 1986-11-07 1988-05-11 Warner-Lambert Company Confection product and method for making same
US4786511A (en) * 1986-01-07 1988-11-22 Warner-Lambert Company Coatings for chewing gums containing gum arabic and a soluble calcium salt
EP0370761A2 (en) * 1988-11-22 1990-05-30 Huhtamäki Oy Process of preparing hard confectionery products containing mainly xylitol
EP0481940A1 (en) * 1990-10-18 1992-04-22 Huhtamäki Oy A process for preparing a confectionery product, hard boiling, containing mainly sugar alcohols and abundant xylitol

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4692339A (en) * 1982-09-30 1987-09-08 Stetson Charles G Process for addition and stabilization of vitamin C in a hard candy-like comestible
EP0192367A2 (en) * 1985-02-08 1986-08-27 Warner-Lambert Company Chewable mineral supplement
US4786511A (en) * 1986-01-07 1988-11-22 Warner-Lambert Company Coatings for chewing gums containing gum arabic and a soluble calcium salt
EP0267160A2 (en) * 1986-11-07 1988-05-11 Warner-Lambert Company Confection product and method for making same
EP0370761A2 (en) * 1988-11-22 1990-05-30 Huhtamäki Oy Process of preparing hard confectionery products containing mainly xylitol
EP0481940A1 (en) * 1990-10-18 1992-04-22 Huhtamäki Oy A process for preparing a confectionery product, hard boiling, containing mainly sugar alcohols and abundant xylitol

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013085963A1 (en) * 2011-12-08 2013-06-13 The Hershey Company Rapidly dissolving comestible solid
CN104144611A (en) * 2011-12-08 2014-11-12 赫尔希公司 Rapidly dissolving comestible solid
US9023414B2 (en) 2011-12-08 2015-05-05 The Hershey Company Rapidly dissolving comestible solid
US9232809B2 (en) 2011-12-08 2016-01-12 The Hershey Company Rapidly dissolving comestible solid
ES2593712A1 (en) * 2016-10-03 2016-12-12 Sabahattin GUNES Procedure for the development of a caramel for dental hygiene and caramel obtained (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
NO991308L (en) 1999-03-18
FI970516A (en) 1998-03-26
EP0929228A1 (en) 1999-07-21
JP2001501090A (en) 2001-01-30
FI970516A0 (en) 1997-02-07
AU4386997A (en) 1998-04-17
EE9900104A (en) 1999-10-15
NO991308D0 (en) 1999-03-18

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