WO2004095937A1 - Coffee and creamer compositions - Google Patents
Coffee and creamer compositions Download PDFInfo
- Publication number
- WO2004095937A1 WO2004095937A1 PCT/GB2003/001830 GB0301830W WO2004095937A1 WO 2004095937 A1 WO2004095937 A1 WO 2004095937A1 GB 0301830 W GB0301830 W GB 0301830W WO 2004095937 A1 WO2004095937 A1 WO 2004095937A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chocolate
- coffee
- composition
- creamer
- drink
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
Definitions
- the present invention relates to coffee and creamer compositions, particularly to compositions having enhanced consumer acceptability.
- Coffee compositions and creamer compositions are well known.
- a coffee composition can be made into a coffee drink simply by the addition of hot water.
- a creamer composition can be added to a coffee composition or to a coffee drink in order to provide a whitening effect, which may also be accompanied by foaming.
- Coffee compositions and creamer compositions usually have a uniform appearance and, when diluted, form a uniform drink. While this is acceptable for many consumers, there is always a need to provide consumers with new products which provide a different experience.
- the present invention provides a coffee composition
- a coffee composition comprising: a. instant coffee; and b. confectionery particles comprising a chocolate and having a size of at least 1 mm.
- the present invention also provides a creamer composition comprising: a. a creamer; and b. confectionery particles comprising a chocolate and having a size of at least 1 mm.
- the present invention additionally provides a process for preparing a coffee drink, which comprises mixing hot water with a coffee composition as defined above.
- the present invention further provides a process for preparing a white coffee drink, which comprises mixing together a coffee drink and a creamer composition as defined above .
- the coffee composition and the creamer composition of the present invention both contain confectionery particles comprising a chocolate and having a size of at least 1 mm. It has been found that incorporation of these confectionery particles provides a consumer with a number of advantages.
- the confectionery particles comprising a chocolate
- the drink formed from the compositions has a difference in taste and mouthfeel at different stages. It is known in the prior art to provide a mixture of instant coffee and cocoa powder. On dilution with hot water a uniform drink is produced tasting of a mixture of coffee and chocolate. In contrast to this, the coffee composition of the present invention, when diluted with water, does not form a uniform composition. Instead the confectionery particles, which comprise a chocolate and therefore generally have a density of greater than 1 g/cm 3 , sink to the bottom of the coffee drink. After the coffee drink has been formed, the chocolate constituting the confectionery particles, and optionally other parts of the confectionery particles or all of the confectionery particles, melts producing a chocolate layer at the bottom of the drink.
- the coffee drink can be decanted from the top of the layer, and the chocolate layer subsequently consumed to provide an attractive finish to the drink.
- the chocolate layer is drunk through the coffee drink, providing the consumer with the simultaneous taste of coffee and chocolate but with the enhanced mouthfeel of molten chocolate.
- the chocolate particles may generate a viscous mouth coating from the chocolate fat and provide a textural cue which is liked by consumer.
- a creamer "" composition according to the present invention has similar advantages.
- the creamer composition When the creamer composition is added to a coffee composition, and hot water added thereto, or when a creamer composition is added to a coffee drink, the creamer will whiten the coffee and, optionally, form a cappuccino effect if it is a foaming creamer.
- the confectionery particles comprising a chocolate will again form a chocolate layer at the bottom of the coffee drink, leading to the advantages discussed above in relation to the coffee drink.
- the confectionery particles comprise a chocolate and have a size of at least 1 mm.
- the size of the confectionery particles is determined by Sympatec Helos laser diffraction coupled with multiple imaging for determining irregular shapes.
- An Axiophot Photomicroscope linked to Sony CCD (Colour) camera, Digital DVD and Image Pro Software may be used to determine shape and size of chocolate particles at a speed of 50 frames per second.
- the confectionery particles have a size of from 1 to 20 mm, more preferably from 1 to 14 mm, and even more preferably from 1 to 9 mm.
- the confectionery particles also preferably have a size of at least 2 mm, more preferably at least 4 mm.
- the average particle size of the confectionery particles is from 2 to 10 mm, especially 5 to 8 mm. It is, of course, also possible for confectionery particles comprising a chocolate having a size of 1 mm or less, for example cocoa powder, to be present in the coffee or creamer composition in order to provide the additional benefit of a uniform chocolate taste to the drink when it is consumed.
- the chocolate constituting the confectionery particles can be any chocolate, for example white, milk or dark chocolate.
- the confectionery particles may consist of one or more chocolates, for example a single white, milk or dark chocolate or a mixture of different chocolates, such as a white and dark chocolate to provide an enhanced visual effect. It is also possible for the chocolate to be flavoured, for example with a mint, coffee or orange flavour .
- the chocolate may have a uniform composition, or may be a mixture of chocolates having different compositions.
- the confectionery particles may comprise an aerated chocolate or a combination of a solid chocolate and an aerated chocolate.
- a suitable aerated chocolate is aero (trade mark) .
- the aerated chocolate may assist in generating foam to provide an enhanced cappuccino effect.
- the confectionery particles may comprise a non-chocolate part such as a toffee, fudge, biscuit, cheese, nougat, flavouring or an active ingredient such as a pharmaceutically active compound, a vitamin or health well being ingredient as Ginsing, herbs, Camomile, ginger or peppermint.
- a non-chocolate part which melts in a hot drink can be used to augment or modify the flavour of the chocolate layer produced " i the drink.
- a toffee or fudge which has a relatively low viscosity at the temperature of a coffee drink it is possible to incorporate a toffee or fudge flavour to the chocolate layer.
- a similar effect can be achieved by use of small particles of a non- melting non-chocolate part.
- a further advantage can be achieved by ensuring that there is a different density for the chocolate part and the non- chocolate part. If the non-chocolate part has a density of less than 1 g/cm 3 , it will tend to float on the top of the coffee drink providing a yet further enhanced taste or mouthfeel experience for the consumer.
- the confectionery particles preferably have a density of greater than 1 g/cm 3 and comprise: i) a chocolate part; and ii) a non-chocolate part, preferably having a density of less than 1 g/cm 3 ,
- the chocolate part may have any density, for example of less than or greater than 1 g/cm 3 .
- the confectionery particles can comprise the chocolate part and the non-chocolate part in any form.
- the confectionery particles may comprise a non-chocolate core at least partially covered by a chocolate, for example the core may be greater than 50%, greater than 75%, greater than 90% or 100% covered by a chocolate, as determined by the surface area of the core.
- the confectionery particles may comprise a chocolate with non- chocolate particles embedded therein.
- the non-chocolate part may have any density, but if it has a density of less than 1 g/cm 3 it will be released by the chocolate when it melts and float to the surface of the coffee drink. This can provide the consumer with a novel experience of a multi-layered drink, comprising the lower chocolate layer, the middle coffee drink layer and a further layer on top of the drink, for example as a separate layer if the non-chocolate part is liquid or melts or as discreet particles of the non-chocolate part remains solid.
- the non-chocolate part may, for example, be a liquid, such as a flavouring agent, for example a coffee, mint or citrus flavouring agent, or a liquor.
- a flavouring agent for example a coffee, mint or citrus flavouring agent
- a liquor Depending on the density of the liquid it may form a separate layer in the coffee drink or may simply be mixed with the bulk of the drink.
- Preferred confectionary particles a chocolate granules, especially granules of daim (trade mark) , toblerone (trade mark) and/or terry's orange chocolate (trade mark).
- an aroma for example a coffee aroma or volatile aroma (e.g. vanilla or orange) can be encapsulated in capsules as disclosed in WO 02/24946, WO 02/49450, WO 02/058381 and then added to the composition. The aroma is released when hqt water is added to the formulation.
- Capsules containing aroma such as vanilla can also be obtained from Flavour houses such as IFF. These capsules j can be added into the formulation or incorporated in the confectionery particles, especially in the chocolate or non-chocolate part.
- the confectionery particles in particular the chocolate part and/or the non-chocolate part, may have gas bubbles entrapped therein.
- Such bubbles typically have a size of 1 to 20 ⁇ m. These bubbles can be released to generate foam in the drink.
- the confectionery particles may comprise the chocolate part and non-chocolate part in any proportion.
- the weight ratio of the chocolate part to the non-chocolate part may be from 20:1 to 1:20, more preferably 10:1 to 1:10 and even more preferably 5:1 to 1:5.
- the coffee composition of the present invention also comprises an instant coffee.
- instant coffees are well known to those skilled in the art.
- the coffee composition may also comprise a creamer, for example a non-foaming and/or a foaming creamer, again as well known to those skilled in the art and as described, for example, in US-A-6,048,567, US-A-6, 129, 943 and US-A-6, 277, 429.
- creamer composition of the present invention may comprise a creamer, for example as described above.
- Both the coffee composition and the creamer composition of the present invention may comprise additional components, for example sweeteners such as glucose or sucrose or artificial sweeteners such as saccharin or asparta e.
- the compositions may also comprise further components such as flavourings and/or colourings.
- the coffee composition and the creamer composition of the present invention generally comprise from 1 to 50 wt% of the confectionery particles, preferably from 1 to 20 wt%, more preferably from 1 to 15 wt% and even more preferably from 5 to 15 wt%, based on the total weight of the composition.
- compositions of the present invention can simply be mixed together in any order .
- composition was prepared by mixing together the components.
- the composition was used to prepare a drink by mixing it with hot ..water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without the Toblerone granules.
- composition was prepared by mixing together the components .
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without Diam.
- the numbers preferring the composition of the present invention are as follows:
- the composition was used to prepare a drink by mixing it with instant coffee and hot water.
- composition of the present invention A sensory panel of 36 participants showed a liking of the composition against one without Toblerone.
- the numbers preferring the composition of the present invention are as follows:
- composition was prepared by mixing together the components .
- the composition was used to prepare a drink by mixing it with coffee and hot water.
- composition of the present invention A sensory panel of 36 participants showed a liking of the composition against one without Toblerone.
- the numbers preferring the composition of the present invention are as follows:
- composition was prepared by mixing together the components .
- Non-foaming creamer (supplier Keivit) 10%
- Sugar (supplier Tate & Lyle) 37%
- Coffee - Maxwell House 5% Cocoa powder -
- Suchard 4%
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without Beerlee.
- the numbers preferring the composition of the present invention are as follows :
- composition was prepared by mixing together the components .
- Cocoa powder - Suchard 4%
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without Tender.
- the numbers preferring the composition of the present invention are as follows:
- composition was prepared by mixing together the components.
- the composition was used to prepare a drink by mixing it with hot water.
- a sensory panel of 36 participants showed a marked liking of the composition against one without Bouches.
- the numbers preferring the composition of the present invention are as follows :
- composition was prepared by mixing together the components.
- Cocoa powder - Suchard 4%
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a very marked liking of the composition against one without Bouches.
- the numbers preferring the composition of the present invention are as follows:
- composition was prepared by mixing together the components.
- the composition was used to prepare a drink by mixing it with hot water.
- composition was prepared by mixing together the components.
- the composition was used to prepare a drink by mixing with hot water * ..'.
- composition was prepared by mixing together the components.
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without Toblerone.
- the numbers preferring the composition of the present invention are as follows:
- composition was prepared by mixing together the components.
- Cocoa powder - Suchard 4%
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without Toblerone.
- the numbers preferring the composition of the present invention are as follows:
- the composition was used to prepare a drink by mixing it with hot water.
- composition of the present invention A sensory panel of 36 participants showed a marked liking of the composition against one without Toblerone.
- the numbers preferring the composition of the present invention are as follows:
Abstract
Description
Claims
Priority Applications (11)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020057020414A KR101014038B1 (en) | 2003-04-28 | 2003-04-28 | Coffee and Creamer Compositions |
EP03799423A EP1617729B1 (en) | 2003-04-28 | 2003-04-28 | Coffee compositions |
CA2523136A CA2523136C (en) | 2003-04-28 | 2003-04-28 | Coffee and creamer compositions |
DK03799423T DK1617729T3 (en) | 2003-04-28 | 2003-04-28 | The coffee shop's drawings |
JP2004571257A JP4439402B2 (en) | 2003-04-28 | 2003-04-28 | Coffee and cream composition |
AT03799423T ATE418870T1 (en) | 2003-04-28 | 2003-04-28 | COFFEE COMPOSITION |
DE60325653T DE60325653D1 (en) | 2003-04-28 | 2003-04-28 | coffee composition |
AU2003226569A AU2003226569A1 (en) | 2003-04-28 | 2003-04-28 | Coffee and creamer compositions |
US12/937,536 US9814249B2 (en) | 2003-04-28 | 2003-04-28 | Multilayered coffee and creamer particle beverage composition |
ES03799423T ES2320123T3 (en) | 2003-04-28 | 2003-04-28 | COFFEE COMPOSITIONS. |
PCT/GB2003/001830 WO2004095937A1 (en) | 2003-04-28 | 2003-04-28 | Coffee and creamer compositions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/GB2003/001830 WO2004095937A1 (en) | 2003-04-28 | 2003-04-28 | Coffee and creamer compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004095937A1 true WO2004095937A1 (en) | 2004-11-11 |
Family
ID=33396992
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/GB2003/001830 WO2004095937A1 (en) | 2003-04-28 | 2003-04-28 | Coffee and creamer compositions |
Country Status (11)
Country | Link |
---|---|
US (1) | US9814249B2 (en) |
EP (1) | EP1617729B1 (en) |
JP (1) | JP4439402B2 (en) |
KR (1) | KR101014038B1 (en) |
AT (1) | ATE418870T1 (en) |
AU (1) | AU2003226569A1 (en) |
CA (1) | CA2523136C (en) |
DE (1) | DE60325653D1 (en) |
DK (1) | DK1617729T3 (en) |
ES (1) | ES2320123T3 (en) |
WO (1) | WO2004095937A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1034517C2 (en) * | 2007-10-14 | 2008-08-05 | Marcellinus Herman Jos Heemels | Coffee composition, has preset portions of milk and sugar combined with coffee in single packaging |
WO2011063322A1 (en) * | 2009-11-23 | 2011-05-26 | Kraft Foods R & D, Inc. | A beverage composition |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
GB2533912A (en) * | 2014-11-07 | 2016-07-13 | Douwe Egberts Bv | Layered beverage |
WO2021078420A1 (en) * | 2019-10-24 | 2021-04-29 | 10 X Innovation GmbH & Co. KG | Beverage preparation element and method for preparing a hot beverage |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4974913B2 (en) * | 2008-01-23 | 2012-07-11 | 江崎グリコ株式会社 | Method for producing granular chocolate confectionery |
EP3511266A1 (en) * | 2018-01-15 | 2019-07-17 | Axel Nickel | Capsule containing beverage powder and filler, particularly for preparing brewed coffee |
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EP0324072A1 (en) * | 1987-12-10 | 1989-07-19 | Societe Des Produits Nestle S.A. | Beverage capsules |
EP0377849A1 (en) * | 1989-01-11 | 1990-07-18 | Societe Des Produits Nestle S.A. | Beverage mixes |
EP0813815A1 (en) * | 1996-06-21 | 1997-12-29 | Kraft Foods, Inc. | Creamy, thick, hot beverage foam |
US5894031A (en) * | 1996-10-03 | 1999-04-13 | Nestec S.A. | Chocolate beverage and process for the preparation thereof |
WO1999039587A1 (en) * | 1998-02-06 | 1999-08-12 | Danillo Rossi | Alimentary product based on coffee, cocoa and guarana |
EP0941666A1 (en) * | 1998-03-12 | 1999-09-15 | Societe Des Produits Nestle S.A. | Reduced fat agglomerated chocolate |
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-
2003
- 2003-04-28 JP JP2004571257A patent/JP4439402B2/en not_active Expired - Fee Related
- 2003-04-28 DE DE60325653T patent/DE60325653D1/en not_active Expired - Lifetime
- 2003-04-28 US US12/937,536 patent/US9814249B2/en active Active
- 2003-04-28 AU AU2003226569A patent/AU2003226569A1/en not_active Abandoned
- 2003-04-28 EP EP03799423A patent/EP1617729B1/en not_active Expired - Lifetime
- 2003-04-28 KR KR1020057020414A patent/KR101014038B1/en active IP Right Grant
- 2003-04-28 CA CA2523136A patent/CA2523136C/en not_active Expired - Lifetime
- 2003-04-28 WO PCT/GB2003/001830 patent/WO2004095937A1/en active Application Filing
- 2003-04-28 DK DK03799423T patent/DK1617729T3/en active
- 2003-04-28 AT AT03799423T patent/ATE418870T1/en not_active IP Right Cessation
- 2003-04-28 ES ES03799423T patent/ES2320123T3/en not_active Expired - Lifetime
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EP0324072A1 (en) * | 1987-12-10 | 1989-07-19 | Societe Des Produits Nestle S.A. | Beverage capsules |
EP0377849A1 (en) * | 1989-01-11 | 1990-07-18 | Societe Des Produits Nestle S.A. | Beverage mixes |
EP0813815A1 (en) * | 1996-06-21 | 1997-12-29 | Kraft Foods, Inc. | Creamy, thick, hot beverage foam |
US6207206B1 (en) * | 1996-08-09 | 2001-03-27 | The Procter & Gamble Company | Flavored instant coffee products having variegated appearance comprising mixtures of different colored agglomerated particles |
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Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1034517C2 (en) * | 2007-10-14 | 2008-08-05 | Marcellinus Herman Jos Heemels | Coffee composition, has preset portions of milk and sugar combined with coffee in single packaging |
US8535748B2 (en) | 2008-07-09 | 2013-09-17 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US8114459B2 (en) | 2008-07-09 | 2012-02-14 | Starbucks Corporation | Methods of making beverages with enhanced flavors and aromas |
US8541042B2 (en) | 2008-07-09 | 2013-09-24 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US8114457B2 (en) | 2008-07-09 | 2012-02-14 | Starbucks Corporation | Methods of making beverages with enhanced flavors and aromas |
US11160291B2 (en) | 2008-07-09 | 2021-11-02 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
US8414953B2 (en) | 2008-07-09 | 2013-04-09 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US8524306B2 (en) | 2008-07-09 | 2013-09-03 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US10154675B2 (en) | 2008-07-09 | 2018-12-18 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
US8114458B2 (en) | 2008-07-09 | 2012-02-14 | Starbucks Corporation | Methods of making beverages with enhanced flavors and aromas |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
WO2011063322A1 (en) * | 2009-11-23 | 2011-05-26 | Kraft Foods R & D, Inc. | A beverage composition |
US10111555B2 (en) | 2009-11-23 | 2018-10-30 | Koninklijke Douwe Egberts B.V. | Beverage composition |
EP2781165A3 (en) * | 2009-11-23 | 2014-11-05 | Kraft Foods R & D, Inc. | A beverage composition |
EP2781165A2 (en) * | 2009-11-23 | 2014-09-24 | Kraft Foods R & D, Inc. | A beverage composition |
GB2533912A (en) * | 2014-11-07 | 2016-07-13 | Douwe Egberts Bv | Layered beverage |
GB2533912B (en) * | 2014-11-07 | 2017-04-19 | Douwe Egberts Bv | Layered beverage |
WO2021078420A1 (en) * | 2019-10-24 | 2021-04-29 | 10 X Innovation GmbH & Co. KG | Beverage preparation element and method for preparing a hot beverage |
Also Published As
Publication number | Publication date |
---|---|
EP1617729A1 (en) | 2006-01-25 |
DK1617729T3 (en) | 2009-04-27 |
US9814249B2 (en) | 2017-11-14 |
US20120301592A1 (en) | 2012-11-29 |
JP4439402B2 (en) | 2010-03-24 |
JP2006514552A (en) | 2006-05-11 |
ES2320123T3 (en) | 2009-05-19 |
ATE418870T1 (en) | 2009-01-15 |
CA2523136A1 (en) | 2004-11-11 |
DE60325653D1 (en) | 2009-02-12 |
CA2523136C (en) | 2011-11-29 |
KR20060055447A (en) | 2006-05-23 |
EP1617729B1 (en) | 2008-12-31 |
KR101014038B1 (en) | 2011-02-14 |
AU2003226569A1 (en) | 2004-11-23 |
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