Classifications

• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/742—Organic compounds containing oxygen
  • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/742—Organic compounds containing oxygen
  • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
  • A23B2/758—Carboxylic acid esters
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
  • A23L33/12—Fatty acids or derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/40—Colouring or decolouring of foods
  • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/02—Nutrients, e.g. vitamins, minerals
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P35/00—Antineoplastic agents
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P39/00—General protective or antinoxious agents
  • A61P39/06—Free radical scavengers or antioxidants
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
  • C07C69/52—Esters of acyclic unsaturated carboxylic acids having the esterified carboxyl group bound to an acyclic carbon atom
  • C07C69/587—Monocarboxylic acid esters having at least two carbon-to-carbon double bonds
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B3/00—Refining fats or fatty oils
  • C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B3/00—Refining fats or fatty oils
  • C11B3/10—Refining fats or fatty oils by adsorption
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/06—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with glycerol
• • 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 invention relates to synthetic triglycerides containing fatty acid residues with 6 to 24 carbon atoms with the proviso that at least one residue represents a conjugated linoleic acid residue and a process for the preparation of the triglycerides. Furthermore, the invention relates to the use of triglycerides in food and pharmaceutical products.
• the polyunsaturated ⁇ -3 and ⁇ -6 fatty acids such as ⁇ -linolenic acid and linoleic acid are among the fatty acids essential for mammals and humans.
• ⁇ -linolenic acid and linoleic acid are among the fatty acids essential for mammals and humans.
• isomeric octadecadienoic acids in nature. These are characterized by conjugated double bonds on the C atoms 9 and 11, 10 and 12 and 11 and 13. These isomeric octadecadienoic acids are summarized in the scientific literature under the term conjugated linoleic acids (abbreviation: CLA) and have received increasing attention recently. NUTRITION, VOL: 19 / NO. 6 1995.
• Conjugated linoleic acids are found as ingredients in various foods. Their main source is animal foods, but milk and milk products also contain significant amounts of CLA. Furthermore, CLA was detected in various oils and fats, whereby the concentration in vegetable oils was significantly lower than that in animal fats. J.Food Compos. Anal. 5, 185-197 (1992). Various working groups have reported on the importance of CLA on the organism. Recently, Shultz et al. reported the inhibitory effect on the in vitro growth of human cancer cells. Carcinogenesis 8, 1881-1887 (1987) and Cancer Lett. 63: 125-133 (1992).
• CLA CLA-induced melanoma, colon and breast cancer cells
• the effect of CLA on the growth of human malignant melanoma, colon and breast cancer cells was examined in in vitro experiments. In the culture media, there was a significant reduction in the growth of cancer cells treated with CLA compared to control cultures. The mechanism by which CLA exerts anticarcinogenic activity is unknown. In addition, CLA has a high antioxidant effect, which can be used to inhibit lipid peroxidation, for example. Atherosclerosis 108, 19-25 (1994).
• conjugated linoleic acid in animal feed and in this connection also in human nutrition is e.g. B. known from WO 96/06605.
• This application deals with the reduction of body fat in animal nutrition.
• the transfer to humans is also addressed.
• the use of a fat emulsion containing 0.5 to 2% by weight of conjugated linoleic acid for oral or intravenous nutrition in humans is mentioned.
• EP 0579 901 B discloses the use of conjugated linoleic acid to prevent weight loss or a reduction in weight gain or of annorexia caused by immune stimulation in humans or animals.
• WO 94/16690 is concerned with improving the efficiency of food utilization in animals by administering an effective amount of conjugated linoleic acid.
• conjugated linoleic acid In connection with the numerous positive effects of conjugated linoleic acid, as demonstrated in intensive studies, especially on animals and tissue cultures, the use in food for humans was also discussed.
• the use of free conjugated linoleic acid in foods and pharmaceuticals is limited, however, by the fact that undesirable reactions with other food components can occur during incorporation into complex foods, but also by the unpleasant taste and smell of conjugated linoleic acid, which lead to rejection can drive at the consumer.
• Another disadvantage arises from the fact that free fatty acids fall under the food additive regulation and thus their use in foods is restricted.
• the complex object of the present invention was therefore to find a substitute for conjugated linoleic acid, in particular in the context of human nutrition and also for pharmacological use. On the one hand, this should have better organoleptic properties than the conjugated linoleic acid, and should also be incorporated into foods without triggering side reactions.
• the present invention accordingly relates to synthetic triglycerides of the formula (I)
• R 1 , R 2 and R 3 independently of one another represent fatty acid residues having 6 to 24 carbon atoms, with the proviso that at least one residue R 1 , R 2 or R 3 represents a conjugated linoleic acid residue.
• Another object of the invention relates to a process for the preparation of synthetic triglycerides by esterification of glycerol or transesterification of triglycerides with fatty acid mixtures according to the usual methods known from the prior art, with the proviso that at least 50% by weight of conjugated linoleic acid is used in the fatty acid mixture , the reaction is carried out under inert gas and preferably the heating to the reaction temperature is carried out at a heating rate of 0.2 to 10 K per minute.
• the triglycerides according to the invention show comparable results with regard to the antioxidative and color-stabilizing effect in foods, such as pure conjugated linoleic acid. Furthermore, they can be incorporated into any food and pharmaceuticals without causing side reactions. Thanks to their lipophilicity, they can be easily incorporated into fatty products and are also well absorbed by the animal or human organism. At the same time, they are characterized by an extremely low intrinsic smell and taste. They are therefore far superior to the organoleptic properties of free conjugated linoleic acid. This enables, for example, a higher dosage of the triglycerides in food.
• the triglycerides according to the invention can surprisingly be prepared in high yields in a simple manner, in particular by the direct esterification of glycerol with conjugated linoleic acid, provided that the reaction is carried out under inert gas and preferably the lowest possible heating rate is maintained.
• At least one of the radicals R 1 , R 2 or R 3 represents a conjugated linoleic acid radical, while the remaining radicals represent any fatty acid radicals having 6 to 24 carbon atoms.
• those triglycerides which have a statistical mean more than 2 conjugated linoleic acid residues per triglyceride are particularly preferred, and triglycerides in which the residues R 1 , R 2 and R 3 stand for a conjugated linoleic acid residue are particularly preferred.
• triglycerides are also understood to mean technical mixtures of mono-, di- and triglycerides such as are obtained in particular in the direct esterification of glycerol with conjugated linoleic acid.
• a typical composition as used particularly preferably and obtained in the process according to the invention in particular in the esterification of glycerol with conjugated linoleic acid contains 60 to 98, preferably 80 to 98% by weight of a triglyceride of conjugated linoleic acid, 1 to 40 preferably 1 to 20% by weight of a diglyceride of the conjugated linoleic acid and max.
• the glyceride to be used according to the invention has an acid number of at most 5, preferably at most 3, and a hydroxyl number of less than 40, preferably less than 30 and a peroxide number below 4, preferably less than 2.
• Fatty acids within the meaning of the present invention include aliphatic carboxylic acids
• Typical examples are caproic acid, caprylic acid, 2-ethylhexanoic acid, capric acid, lauric acid, isotridecanoic acid, myristic acid, palmitic acid, palmoleic acid, stearic acid, isostearic acid, oleic acid, elaidic acid, petroselinic acid, linoleic acid, linolenic acid, elaastearic acid, gadic acid and arachic acid, arachic acid, arachic acid technical mixtures, e.g. in the pressure splitting of natural fats and oils, in the reduction of aldehydes from Roelen's oxosynthesis or in the dimerization of unsaturated fatty acids.
• fatty acids with 12 to 18 carbon atoms such as coconut, palm, palm kernel or tallow fatty acids, are preferred.
• conjugated linoleic acid is preferably to be understood as the main isomers 9.11 octadecadienoic acid and 10.12 octadecadienoic acid as well as any isomer mixtures which are usually obtained in the production of conjugated linoleic acid.
• the fatty acid glycerides to be used as starting materials according to the invention can be the usual natural vegetable or animal fats or oils. These include, for example, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, coconut oil, peanut oil, olive oil, linseed oil, babassu oil, tea oil, olive kernel oil, meadowfoam oil, chaulmoogra oil, coriander oil, soybean oil, castor oil, lard oil, beef tallow, pork lard, fish oil and sunflower oil and sunflower oil and sunflower oil new breed.
• oils include, for example, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, coconut oil, peanut oil, olive oil, linseed oil, babassu oil, tea oil, olive kernel oil, meadowfoam oil, chaulmoogra oil, coriander oil, soybean oil, castor oil, lard oil, beef tallow, pork lard, fish oil and sunflower oil and sunflower oil and sunflower
• the main components of these fats and oils are glycerides of various types of fatty acids, which contain considerable amounts of impurities such as aldehyde compounds, phospholipid compounds and free fatty acids. These materials can be used directly or after prior purification. In some cases it is particularly advisable to esterify the free fatty acids in an upstream reaction with lower alcohols.
• This Triglycerides are transesterified according to the customary methods known from the prior art by means of acid and / or basic transesterification with fatty acid mixtures which contain at least 50, in particular 70 to 100,% by weight of conjugated linoleic acid under inert gas. Nitrogen is preferably used as the inert gas.
• the reaction is preferably carried out at a temperature in the range from 180 to 240 ° C., in a particularly preferred embodiment, the lowest possible heating rate in the range from 0.2 to 10, preferably 0.5 to 3, K per minute.
• Suitable catalysts for the transesterification or transesterification known from the prior art are suitable. These are, for example, alkali and / or alkaline earth metal alcoholates or hydroxides, in particular sodium methoxide and / or sodium glycerate. Also preferred is the use of acetates, such as zinc and / or magnesium acetate or also titanates, and in particular tin compounds, organotin compounds such as dibutyltin diacetate or tin salts.
• the triglycerides according to the invention are produced instead of via the transesterification via the direct esterification of glycerol according to the customary methods known from the prior art, using a fatty acid mixture which contains at least 50, preferably 70 to 100% by weight of conjugated linoleic acid contains under inert gas, also preferably nitrogen.
• the esterification of glycerol with 100% by weight of conjugated linoleic acid is particularly preferred. This usually gives technical mixtures of mono-, di- and triglycerides of conjugated lonolic acid. According to the invention, both these mixtures can be used directly and after further purification. With regard to temperature, heating rate and catalyst, the same applies as already mentioned for the transesterification.
• the triglyceride obtained is purified using a thin-film evaporator and then 0.01 to 1% by weight of an antioxidant is again added.
• Suitable antioxidants for the purposes of the present invention are all customary natural antioxidants, such as are particularly also approved in the pharmaceutical field and in nutrition, including vitamin C and vitamin C derivatives such as, for example, ascorbyl palmitate, carotenoids, rosemary extracts and / or synthetic antioxidants such as, for example BHA, BHT, TBHQ or Gallate and in particular various vitamin E derivatives, such as Coviox ® T 70.
• vitamin C and vitamin C derivatives such as, for example, ascorbyl palmitate, carotenoids, rosemary extracts and / or synthetic antioxidants such as, for example BHA, BHT, TBHQ or Gallate
• various vitamin E derivatives such as Coviox ® T 70.
• the triglycerides according to the invention are particularly suitable for use in foods, preferably so-called “functional foods”, and for use in pharmaceuticals, in particular as a supporting agent in the treatment of tumors or also for the treatment of people suffering from catabolic conditions. Because the physiological properties of the triglycerides according to the invention Both in humans and in animals, which are comparable to the free conjugated linoleic acid, the triglycerides are suitable for use in all those areas which are already known from the literature for conjugated linoleic acid.
• a glyceride as produced according to Example 1 is composed as follows:
• Triglyceride of conjugated linoleic acid 95% by weight
• the acid number was 2, the hydroxyl number 25 and the peroxide number 2.

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• 1997
  • 1997-04-30 DE DE19718245A patent/DE19718245C5/de not_active Expired - Fee Related
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