WO2011048026A1 - Crèmes liquides contenant un antioxydant - Google Patents

Crèmes liquides contenant un antioxydant Download PDF

Info

Publication number
WO2011048026A1
WO2011048026A1 PCT/EP2010/065539 EP2010065539W WO2011048026A1 WO 2011048026 A1 WO2011048026 A1 WO 2011048026A1 EP 2010065539 W EP2010065539 W EP 2010065539W WO 2011048026 A1 WO2011048026 A1 WO 2011048026A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
amount
liquid
component
creamer
Prior art date
Application number
PCT/EP2010/065539
Other languages
English (en)
Inventor
James Tuot
Winnie Octavia
Alexander A. Sher
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Priority to CN2010800582144A priority Critical patent/CN102665427A/zh
Priority to JP2012534639A priority patent/JP5706905B2/ja
Priority to MX2012004546A priority patent/MX2012004546A/es
Priority to CA2778840A priority patent/CA2778840A1/fr
Priority to US13/502,927 priority patent/US20120321766A1/en
Publication of WO2011048026A1 publication Critical patent/WO2011048026A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • 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
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23L2/58—Colouring 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • 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
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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
    • 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
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • 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 present invention relates to compositions for extended shelf life (ESL) and shelf- stable liquid creamers with improved resistance to oxidation, and to the processes for making them.
  • ESL extended shelf life
  • shelf- stable liquid creamers with improved resistance to oxidation
  • Creamers also known as whiteners, are widely used with hot and cold beverages such as coffee, cocoa, and tea. Creamers can also be used as replacement for milk or dairy cream with powders or particulates such cereals. Creamers are available in both liquid and powder forms. However, creamers in powder forms do not provide an impression of traditional dairy creamers. Moreover, powder creamers may be difficult to dissolve when added to beverages such as coffee, which may result in non homogeneous beverages.
  • Liquid creamers are essentially oil in water emulsions with the oil phase made of typical food grade oil, sometimes partially hydrogenated. Liquid creamers may undergo oxidation when exposed to light or high temperature or both, with light induced oxidation being a much more serious issue than oxidation induced by high temperature.
  • liquid creamers currently on the market are sold chilled as ESL (Extended Shelf Life) creamers and require to be kept in a refrigerator. Even under chilled condition, it has been shown that typical liquid creamers oxidize within a few weeks under a standard 1075 Lux fluorescent light typically found in supermarkets if not protected against this light effect. Typical labels of liquid creamers do not provide adequate light protection that makes this problem worse. For example, a standard label used for liquid creamers in the US cuts light transmission by about 65% in the most important wavelength range of 400 nm to 600 nm, which falls far short from eliminating oxidation. Although better labels exist, they are not favored by marketing because of their undesirable finishes. Thus, the liquid creamers currently on the market inevitably develop some off taste and poor quality due to oxidation when kept too long under light at any temperature.
  • the desirable shelf stable liquid creamers will be exposed to light at a much higher temperature than the chilled products, and this is expected to increase oxidation as a matter of simple chemistry.
  • the shelf stable liquid creamers undergo oxidation due to two different but somewhat related mechanisms: oxidation induced by temperature alone, and oxidation induced by light and accelerated by temperature.
  • Oxidation related to temperature alone is a relatively slow phenomenon which, in itself, does not cause a quality degradation serious enough to significantly shorten the shelf life of the shelf stable liquid creamers.
  • shelf stable liquid creamers kept under ambient temperature but in the dark could be still acceptable in sensory qualities after a period of about 6 months, which defines the shelf life of the product.
  • oxidation induced by light and accelerated by temperature results in rapid degradation of the quality of shelf stable liquid creamers, rendering them unacceptable to consumers.
  • 20050184275A1 teaches an antioxidant composition for enhancing the inhibition of oxidation within highly polyunsaturated lipids in oil-in-water and water-in-oil emulsions comprising effective quantities of tocopherols, beta-carotene, egg yolk or soybean phospholipids, and sucrose or sorbitol.
  • European patent No EP 1006809 reveals that oil-in-water dispersions of beta carotene and other carotenoids are stable against oxidation while water-dispersible beadlets of beta carotene are very sensitive to oxidation in diluted juice beverages.
  • US 5,284,674 discloses a powdered dairy creamer optionally comprising vitamin E based antioxidants such as vitamin E dl alpha tocopherol.
  • Casein which often used as an emulsifier in liquid creamers, is known to help reduce light induced oxidation.
  • liquid creamers with high level of casein undergo a significant degradation when exposed to light.
  • liquid creamers containing casein were found degraded after 3 to 6 weeks under 1075 Lux fluorescent light even when kept at 4 °C in a package that allows 50% light transmission across all visible spectrum.
  • Protein-free liquid creamers, which contain no casein, are even more rapidly degraded under light.
  • antioxidants Although quite a few antioxidants are known, experts in the field have cautioned that most known antioxidants can also undesirably act as a pro-oxidant, depending on the specific composition of food matrix.
  • a liquid creamer composition having improved resistance to light and temperature induced oxidation which comprises an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan(s) gum component present in an amount sufficient to maintain homogeneity of the composition; a buffer system in sufficient amount to maintain desired pH; vegetable and water in an amount sufficient to make a liquid creamer; and an antioxidant system comprising gum arabic and a carotenoid(s) component in an amount sufficient to provide liquid creamer with improved resistance to light and/or temperature induced oxidation.
  • an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion
  • a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition
  • the liquid creamers may also contain one or more of protein(s), chelating agent(s), flavor(s), sweetener(s), and colorant(s), and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added.
  • the invention further provides for a beverage comprising an aqueous liquid, a beverage-forming component such as coffee, tea, chocolate or a fruit drink, and the creamer of the invention in an amount sufficient to provide a creaming effect to the beverage.
  • the creamer of the invention can also be used as a dairy replacement for consumption with food such as cereals and berries, or for use in cooking as creamers for soups and other applications.
  • the invention also provides for a process of manufacture of the liquid creamer of the invention comprising providing the emulsifying components, cellulose components, carageenan gum components, antioxidant component(s), or a combination thereof; and dissolving the components in water with agitation.
  • the water may be cold, hot, or cold and then heated, or hot and then cooled.
  • this process may further comprise adding one or more of sweetener(s), protein(s), chelating agent(s), flavor(s), colorant(s) and the whitening agent in powder or liquid form, or a combination thereof, into the water with agitation.
  • vegetable oil is added to the water or to the wet-mix to produce a mixture of all components, followed by subjecting the mixture to a heat treatment selected from the group consisting of ultra-high temperature (UHT) pasteurization or sterilization, retorting and other thermoprocessing procedures.
  • UHT ultra-high temperature
  • Subsequent process steps include homogenization, cooling, and then filling in containers under aseptic conditions to produce the liquid creamer.
  • Yet another embodiment of the invention relates to the use of an antioxidant system comprising gum arabic and a carotenoid component to provide a liquid creamer with improved resistance to light and temperature induced oxidation.
  • liquid creamers and in particular those that are shelf stable such that they can be stored at room temperature rather than under refrigerated conditions, experience light and temperature oxidation, and it is the goal of this invention to offset or counteract this problem. While it seems to be logical to add antioxidants for this purpose, this is not a simple task as some can affect the taste, color or organoleptic properties of the creamer, while many others undesirably act as a pro-oxidant or to deleteriously affect certain physical properties of the creamers (e.g., viscosity). Thus, suitable antioxidants cannot be easily discovered without much more than routine testing.
  • Chlorophyll could be a possible cause for light induced oxidation, but use of oil without any chlorophyll residual like partially hydrogenated cottonseed oil confirmed that the oxidation was not to any measurable extent related to the possible chlorophyll content.
  • antioxidants were tested.
  • Known antioxidant(s) or combinations thereof, or combination of antioxidant(s) and chelating agent(s) such as tocopherols alone, tocopherols and ethylenediaminetetraacetic acid (EDTA), tocopherols and tert- butylhydroquinone (TBHQ), citric acid and TBHQ, TBHQ alone, a blend of Vitamin E and Vitamin C, were all found to be incapable of reducing the light induced oxidation to any significant degree.
  • antioxidant systems comprising gum arabic and carotenoid(s) are effective in reducing light induced oxidation as well as minimizing temperature related oxidation, and suitable for using with a commercially acceptable liquid creamer in terms of color and sensory properties.
  • the invention relates to the use of these antioxidant systems to impart the necessary oxidation resistance to such liquid creamers without deleteriously affecting the organoleptic properties of those creamers, as well as to the resulting creamer compositions that contain these antioxidant systems.
  • the gum arabic component of these antioxidant systems is a hydrocolloid widely used in beverages as foam stabilizer and emulsifier to enhance mouth-feel. Gum arabic reduces surface tension of liquids, which leads to increased fizzing in carbonated beverages, in addition to encapsulating and stabilizing flavors and colors. Gum arabic differs from other hydrocolloids, which are polysaccharides, in that gum arabic also contains a protein fraction, namely a highly branched arabinogalactan-protein complexes. Specifically, gum arabic has an amphiphilic protein fraction and a branched polysaccharide fraction linked to the protein fraction.
  • amphiphilic protein fraction of the gum arabic cooperates with fat droplets in the liquid creamer while the branched polysaccharide fraction of the gum arabic may provide a steric hindrance around the fat droplets to reduce or slow down the access of oxidants or pro-oxidants, e.g. metallic cations to the fat droplets. As such, oxidation is reduced while the stability and shelf life of the liquid creamer are increased. This is highly useful for liquid creamers.
  • the gum arabic most effective in preventing oxidation is high in arabinogalactan- protein, the concentration of which must be standardized in the gum arabic to have repeatable results.
  • Examples of commercially available gum arabic includes TIC PRETF.STF.D® TICAMULSION® A-2010 Powder, TIC PRETESTED® PRE-HYDRATED® GUM
  • ARABIC SPRAY DRY FCC powder and TIC PRETESTED® GUM ARABIC FT PRE- HYDRATED® powder are necessary to protect against light and temperature induced oxidation in liquid creamers. This could be due to a synergetic effect between the carotenoid and the gum.
  • the liquid creamer composition of the invention comprises gum arabic in an amount of about 0.1% to about 1.5% weight percentage of the final composition which typically contains about 8% oil. Since gum arabic is neutral in taste, it does not impart any off flavor to the liquid creamer, nor does it affect the viscosity of the liquid creamer at these low concentrations.
  • the liquid creamer composition of the invention comprises both gum arabic and a carotenoid component such as beta carotene or a blend of natural carotenoids.
  • a carotenoid component such as beta carotene or a blend of natural carotenoids.
  • the gum arabic may be present at the oil/water interface but outside of the emulsifier layer while the carotenoid component is dissolved into the oil phase.
  • the liquid creamer of the invention may also contain an antioxidant system comprising a system of gum arabic and carotenoid alone, or in combination with another antioxidant.
  • the liquid creamer composition includes a gum arabic - antioxidant system comprising beta carotene in an amount of 0.5 - 30 ppm 5-30 ppm and alpha tocopherols in an amount of 20-110 ppm.
  • a gum arabic - antioxidant system comprising beta carotene in an amount of 0.5 - 30 ppm 5-30 ppm and alpha tocopherols in an amount of 20-110 ppm.
  • the liquid creamer composition contains a gum arabic - antioxidant system comprising beta carotene in an amount of about 0.5 - 30 ppm 5 ppm, and food grade EDTA as a chelating agent in an amount of about 1-2 ppm, which also suppresses oxidation.
  • a gum arabic - antioxidant system comprising beta carotene in an amount of about 0.5 - 30 ppm 5 ppm, and food grade EDTA as a chelating agent in an amount of about 1-2 ppm, which also suppresses oxidation.
  • liquid creamers comprising even lower concentrations of beta carotene, i.e., 0.5 ppm and 3.0 ppm, with or without EDTA are also significantly less prone to light induced oxidation. Due to the reduced amount of beta carotene, these liquid creamers only have a light yellow color and a desirable taste profile not affected by the presence of this small amount of beta carotene, as confirmed by sensory analysis after prolonged period of constant exposure to 1075 Lux fluorescent light at 30 °C.
  • a chelating agent such as EDTA is added to protect against the pro-oxidation effects of transition metals such as iron and copper, and might not be needed depending on the quality and source of raw ingredients of the liquid creamers. Although no transition metal is present in the recipe, liquid creamers processed in the US have been found to contain an unexpectedly high level of transition metals, which makes it necessary to add chelating agent(s) including, but not limited to, EDTA, sodium or potassium salts of EDTA, citric acid, amino acids, sodium or potassium salts of amino acids, sodium or potassium hexamethaphosphates, sodium or potassium tri-, tetra- and other polyphosphates, sodium or potassium citrate, sodium or potassium tartrate, or combinations thereof.
  • chelating agent(s) including, but not limited to, EDTA, sodium or potassium salts of EDTA, citric acid, amino acids, sodium or potassium salts of amino acids, sodium or potassium hexamethaphosphates, sodium or potassium tri-, tetra- and other polyphosphat
  • the liquid creamer of the invention includes an antioxidant system comprising a blend of gum arabic, beta carotene in an amount of about 5 ppm, EDTA in an amount of about 2 ppmface which inhibits light induced oxidation in the liquid creamer for up to 3 months at 30°C under 1075 Lux fluorescence light.
  • the liquid creamer composition of the invention further comprises: (i) an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; (ii) a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; (iii) a carageenan gum component present in an amount sufficient to maintain homogeneity of the composition;; (iv) a buffer system in sufficient amount to maintain desired pH; and (v) vegetable oil and water in an amount sufficient to make a liquid creamer.
  • the liquid creamers may also contain protein(s), chelating agent(s), flavor(s), sweetener(s), colorant(s) and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added
  • the liquid creamer is a low-protein liquid creamer or a protein-free liquid creamer.
  • the emulsifier component of the liquid creamer composition comprises a combination of at least one low HLB emulsifier and at least one medium HLB emulsifier in a weight ratio of about 5:1 to about 1 :20, preferably from about 3: 1 to about 1 :7, and most preferably from about 1.5: 1 to about 2:4 with the low and medium HLB emulsifiers together being present in an amount of about 0.05 to 0.8% by weight of the total composition.
  • HLB value The hydrophilicity and lipophilicity are different among emulsifiers, and the balance between the two is called HLB value.
  • the HLB value is determined by calculating hydrophilic or lipophilic values of the different regions of the molecule.
  • Various references relate to the HLB value. Examples are Griffin WC: “Classification of Surface-Active Agents by 'HLB,'" Journal of the Society of Cosmetic Chemists 1 (1949): 31 1 , or Griffin WC: "Calculation of HLB Values of Non-Ionic Surfactants," Journal of the Society of Cosmetic Chemists 5 (1954): 259.
  • the HLB value of an emulsifier typically ranges from 0 to 20. Usually, a low HLB emulsifier has an HLB value between 1 and 4, while a medium HLB emulsifier has an HLB value between 5 and 10.
  • the emulsifiers used are not limited to those of a single acyl or fatty acid component, such as on a specific carbon chain length or degree of unsaturation.
  • the emulsifiers are monoglycerides and acid esters of monoglycerides.
  • Particularly preferred embodiments include a combination of monoglycerides and acid esters of monoglycerides.
  • low molecular weight emulsifiers with low HLB values are selected from the group consisting of monoglycerides, diglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propyleneglycol monostearate, glycerol monooleate and monostearate, alone or in combination, while the low molecular weight emulsifiers with medium HLB values are selected from the group consisting of sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, calcium stearoxyl-2- lactylate, glycerol sorbitan monopalmitate, soy lecithin, and diacetylated tartaric acid esters of monoglycerides, alone or in combination.
  • the liquid creamer composition includes a cellulose component as a blend of micro crystalline cellulose (MCC) and carboxymethylcellulose (CMC), and a carageenan gum component.
  • MMC micro crystalline cellulose
  • CMC carboxymethylcellulose
  • the cellulose and gum components are present in an amount that is sufficient to maintain the composition in a homogenous state, such that there is no phase separation, sedimentation, creaming, feathering, gelation, or changes in viscosity.
  • the cellulose and gum components contribute to a hydrocolloid stabilizing system that helps to maintain stability of the creamer composition alone, and also when added to a liquid media.
  • the MCC/CMC/carrageenan stabilizing system is present in an amount from about 0.05 to 1 %, more preferably from 0.2 to 0.7 %, and most preferably from 0.3 to 0.5 % by weight of the total composition, with the cellulose and carrageenan gum components present in a weight ratio of between 200: 1 and 1 : 10.
  • Use of less than 0.05% of total hydrocolloids resulted in creaming, phase separation and in an off- flavor in the liquid creamer samples, while levels of total hydrocolloids higher than 1% resulted in severe syneresis and gelation of the samples.
  • Syneresis is the contraction of a hydrated system, usually hydrocolloids resulting in the exudation of part of its liquid component, i.e. watering layer on the top or bottom of the liquid product.
  • Gelation is the process of forming a gel.
  • Gels are defined as a substantially dilute crosslinked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional crosslinked network within the liquid. It is the crosslinks within the fluid that give a gel its structure (hardness) and contribute to stickiness.
  • Phase separation that can be observed in liquid creamers are creaming, syneresis, marbling and other layering and/or gelation. These undesirable effects could be easily observed visually, e.g. different color layers for phase separation or in significantly increased viscosity for gelation during the storage, especially at high temperature.
  • the cellulose component of the liquid creamer composition can be present in an amount of about 0.01 to 1%, preferably about 0.2 to 0.6%, and most preferably about 0.3 to 0.5% by weight ofthe composition.
  • the ratio of MCC to CMC is preferably about 8: 1 to 12: 1, and most preferably about 9: 1 to 10: 1.
  • the carrageenan gum component is preferably present in an amount of about 0.005 to 0.1 percent by weight of the composition, and can be a kappa carrageenan, an iota, and optionally lambda carrageenan, or a combination thereof.
  • the carrageenan is a kappa/iota carageenan blend, in weight to weight ratio of about 6: 1 to about 1 : 10.
  • Lamda carrageenan can be added optinally to maintain desired product viscosity.
  • the liquid creamer of the invention further comprises additional antioxidants selected from the group consisting of tocopherols, sulphite, vitamin A and precursors thereof.
  • the liquid creamer of the invention may also include one or more pH buffer to achieve a pH range preferably about 6 to 8 and more preferably about 6.5 to 7.5.
  • suitable buffers are salts such as potassium phosphate, dipotassium phosphate, potassium hydrophosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrophosphate, and sodium tripolyphosphate.
  • the buffer can be present in an amount of about 0.05 to about 2.1% of the total weight of the composition.
  • the liquid creamer composition can contain sweeteners, including but not limited to sucrose, fructose, maltodextrin, high fructose corn syrup, other natural sweeteners, artificial sweeteners, or combination of thereof.
  • sweeteners including but not limited to sucrose, fructose, maltodextrin, high fructose corn syrup, other natural sweeteners, artificial sweeteners, or combination of thereof.
  • the sweeteners may be present in
  • concentration from about 0.1 to 50%, and preferably from about 5 to 30% by weight of the total composition.
  • the liquid creamers can also include added colors and/or flavors.
  • the whitening agent of the liquid creamer composition is titanium dioxide, which can be present in an amount of about 0.1 to about 1% by weight of the composition.
  • the titanium dioxide can have a particle size ranging 0.1 to 0.7 microns, with a preferred embodiment having a particle size of about 0.4 microns.
  • the liquid creamer composition also contains from about 0.1 to 33 wt% of vegetable oil(s).
  • the vegetable oil(s) can include partially or wholly hydrogenated oils, alone or in combination. Suitable vegetable oils include, but are not limited to, soybean oil, coconut oil, palm oil, cotton seed oil, canola oil, olive oil, sunflower oil, and safflower oil.
  • the liquid creamer composition may further comprise at least one food grade preservative selected from the group consisting of sodium benzoate, potassium benzoate, sorbic acid, sodium sorbate, potassium sorbate, sulfites, and combinations thereof.
  • Embodiments of the invention also include a beverage comprising an aqueous liquid, a beverage-forming component, and a liquid creamer composition of the invention in an amount sufficient to provide a creaming effect to the beverage.
  • the beverage forming component can be coffee, tea, chocolate, or a fruit drink.
  • the beverage forming component can also be a powder or crystal substance, typically having some sort of flavor, such as cocoa, malt, or fruit flavor crystals.
  • the invention also could be extended to the use of a creamer as a dairy replacement that can be consumed directly or with other food such as cereal or for use in cooking.
  • the present invention further provides a process of making the liquid creamer of the invention, which includes providing the emulsifying components, cellulose components, carrageenan gum components, antioxidant component(s), in powder or liquid form, or a combination thereof; buffer(s) in powder or liquid form, or a combination thereof, and dissolving the components in water under agitation.
  • the optional components such as chelating agent(s), flavor(s), colorant(s) including the whitening agent as titanium dioxide, and sweetener(s), in liquid or powder form, can also be included in this step.
  • a vegetable oil is added to the hot water to produce a mixture of all components.
  • the mixture then undergoes UHT heat treatment, homogenization, cooling, and filling in containers under aseptic conditions. Homogenization can be performed before and/or after the heat treatment.
  • antioxidant systems comprising gum arabic and carotenoid(s) are used to mitigate and significantly reduce light and/or temperature induced oxidation in liquid creamers to deliver shelf stable liquid creamers of high qualities.
  • the antioxidant system may also comprise chelating agent(s), and/or tocopherol(s).
  • Example 1 The invention is further defined by reference to the following illustrative, non- limiting examples.
  • Example 1 The invention is further defined by reference to the following illustrative, non- limiting examples.
  • the product was stored for 3 months at 30°C under 1075 Lux fluorescent light. Light and temperature induced oxidation in the liquid creamer was significantly reduced as compared to the control without added gum arabic and without added beta-carotene. No change in creamer physical stability was found during the storage. Further, the addition of the creamer to hot coffee did not cause emulsion destabilization, feathering, fiocculation, de-oiling, or sedimentation in the whitened coffee.
  • a coffee creamer was prepared as in Example 1 but using 0.1 ppm of beta- carotene.
  • the product was stored during 3 months at 30°C under 1075 Lux fluorescent light. No changes in physical stability of the creamer during the storage were found, however practically no improvement in preventing product oxidation was found as compared to the control without gum arabic and beta-carotene.
  • a coffee creamer was prepared as in Example 1 but using 35 ppm of beta- carotene.
  • the product was found organoleptically unacceptable due to significant change of creamer color.
  • Example 4 A coffee creamer was prepared as in Example 1 but using 1.6% gum arabic. The creamer was found unacceptable due to significant increase in product viscosity.
  • a coffee creamer was prepared as in Example 1 but using 0.05% gum arabic.
  • the product was stored during 3 months at 30°C under 1075 Lux fluorescent light. No changes in physical stability of the creamer during the storage were found, however practically no improvement in creamer oxidation stability was found as compared to the control without gum arabic and beta-carotene.
  • a coffee creamer was prepared as in Example 1 but with addition 2 ppm EDTA and 20 ppm of tocopherols
  • the product was stored during 3 months at 30°C under 1075 Lux fluorescent light.
  • the creamer was found physically stable after the storage, and temperature and light induced oxidation was completely inhibited, resulting in good creamer organoleptic quality.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cosmetics (AREA)
  • Anti-Oxidant Or Stabilizer Compositions (AREA)

Abstract

La présente invention concerne des compositions de crème liquide possédant une résistance améliorée à l'oxydation. Les compositions comprennent un composant émulsifiant comprenant au moins deux émulsifiants différents de faible poids moléculaire en quantités relatives suffisantes pour donner une émulsion stabilisée; un composant à base de cellulose comprenant un mélange de deux composés à base de cellulose différents en une quantité suffisante pour conserver l'homogénéité de la composition; un composant à base de gomme de carraghénane présents en une quantité suffisante pour conserver l'homogénéité de la composition; une huile végétale et facultativement un agent blanchissant en une quantité suffisante pour permettre de blanchir un milieu aqueux auquel la crème est ajoutée; de l'eau en une quantité suffisante pour produire une crème liquide et un système antioxydant comprenant de la gomme arabique et un composant à base de caroténoïde en quantité suffisante pour conférer à la crème liquide une résistance améliorée à l'oxydation induite par la lumière et la température.
PCT/EP2010/065539 2009-10-20 2010-10-15 Crèmes liquides contenant un antioxydant WO2011048026A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CN2010800582144A CN102665427A (zh) 2009-10-20 2010-10-15 包含抗氧剂的液体奶精
JP2012534639A JP5706905B2 (ja) 2009-10-20 2010-10-15 抗酸化剤含有液体クリーマー
MX2012004546A MX2012004546A (es) 2009-10-20 2010-10-15 Sustitutos de crema liquida con antioxidantes.
CA2778840A CA2778840A1 (fr) 2009-10-20 2010-10-15 Cremes liquides contenant un antioxydant
US13/502,927 US20120321766A1 (en) 2009-10-20 2010-10-15 Antioxidant containing liquid creamers

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/US2009/061316 WO2011049556A1 (fr) 2009-10-20 2009-10-20 Crèmes liquides contenant un antioxydant
USPCT/US2009/061316 2009-10-20

Publications (1)

Publication Number Publication Date
WO2011048026A1 true WO2011048026A1 (fr) 2011-04-28

Family

ID=42261802

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/US2009/061316 WO2011049556A1 (fr) 2009-10-20 2009-10-20 Crèmes liquides contenant un antioxydant
PCT/EP2010/065539 WO2011048026A1 (fr) 2009-10-20 2010-10-15 Crèmes liquides contenant un antioxydant

Family Applications Before (1)

Application Number Title Priority Date Filing Date
PCT/US2009/061316 WO2011049556A1 (fr) 2009-10-20 2009-10-20 Crèmes liquides contenant un antioxydant

Country Status (5)

Country Link
JP (1) JP5706905B2 (fr)
CN (1) CN102665427A (fr)
CA (1) CA2778840A1 (fr)
MX (1) MX2012004546A (fr)
WO (2) WO2011049556A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012072456A1 (fr) * 2010-11-30 2012-06-07 Nestec S.A. Produits liquides destinés à blanchir le café et leurs procédés de fabrication
JP2015500654A (ja) * 2011-12-22 2015-01-08 ネステク ソシエテ アノニム 液体クリーマー及びその製造方法
WO2019002031A1 (fr) * 2017-06-30 2019-01-03 Nestec S.A. Colorants à café à texture/sensation en bouche améliorée et son procédé de fabrication
WO2024083890A1 (fr) * 2022-10-18 2024-04-25 Société des Produits Nestlé S.A. Ingrédient moussant

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL3016520T5 (pl) * 2013-07-02 2023-07-03 Société des Produits Nestlé S.A. kompozycje mieszanek kawowych
JP6852060B2 (ja) * 2015-06-05 2021-03-31 デュポン ニュートリション ユーエスエー インコーポレイテッド 加糖コンデンスクリーマー
MX2018010989A (es) * 2016-03-22 2018-11-09 Nestec Sa Sustitutos de crema liquidos basados en plantas con hidrocoloides naturales.
CA3014722A1 (fr) * 2016-03-22 2017-09-28 Nestec S.A. Cremes liquides a base de noix et leur procede de fabrication
WO2019053032A1 (fr) * 2017-09-14 2019-03-21 Nestec S.A. Compositions de succédanés de crème à base d'huiles très riches en acide oléique
US11452299B2 (en) 2018-07-16 2022-09-27 Whitewave Services, Inc. Plant based allergen-free coffee creamer or whitener composition

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2861891A (en) * 1956-12-13 1958-11-25 Hoffmann La Roche Water dispersible carotenoid compositions and process of making the same
US4156021A (en) * 1976-03-03 1979-05-22 Maxfibe, Inc. Oleaginous fibrous simulated food product
US5284674A (en) 1992-05-11 1994-02-08 Fazio Susan C Powdered dairy creamer
WO1999007238A2 (fr) * 1997-08-08 1999-02-18 The Procter & Gamble Company DISPERSIONS HUILE DANS EAU DE β-CAROTENE ET D'AUTRES CAROTENOÏDES STABLES A L'OXYDATION, PREPAREES A PARTIR DE GRANULES DISPERSABLES DANS L'EAU AYANT DES CONCENTRATIONS ELEVEES DE CAROTENOÏDE
WO2002041711A1 (fr) * 2000-11-24 2002-05-30 Unilever N.V. Produit alimentaire contenant des carotenoides
EP1532864A1 (fr) * 2003-11-20 2005-05-25 Kerry Group Services International Limited Produit laitier allégé en matières grasses
US20050184275A1 (en) 2004-02-23 2005-08-25 The Texas A&M University System Antioxidant compositions and methods of use thereof
WO2006053761A2 (fr) * 2004-11-19 2006-05-26 Dsm Ip Assets B.V. Gommes naturelles modifiees pour preparations de principes actifs
WO2007009601A1 (fr) * 2005-07-20 2007-01-25 Dsm Ip Assets B.V. Nouvelles compositions de carotenoides stabilisees
WO2007044782A2 (fr) * 2005-10-11 2007-04-19 Rich Products Corporation Crème artificielle d’origine non laitière liquide aseptique
WO2008110225A1 (fr) * 2007-03-15 2008-09-18 Dsm Ip Assets B.V. Compositions de caroténoïdes contenant de la gomme arabique modifiée
WO2009068543A1 (fr) * 2007-11-29 2009-06-04 Nestec S.A. Agent blanchissant liquide à longue durée de conservation et son procédé de fabrication
US20090142469A1 (en) * 2007-11-29 2009-06-04 Sher Alexander A Protein-free creamers, stabilizing systems, and process of making same

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE212195T1 (de) * 1991-09-06 2002-02-15 Cognis Australia Pty Ltd Carotinoide zusammensetzung
US6730336B2 (en) * 1998-01-30 2004-05-04 The Procter & Gamble Co. Fortified beverages with improved texture and flavor impact at lower dosage of solids
JP2005013117A (ja) * 2003-06-26 2005-01-20 Dai Ichi Kogyo Seiyaku Co Ltd コーヒーホワイトナー用乳化剤及びこれを用いたコーヒーホワイトナー
EP1900292A1 (fr) * 2006-09-15 2008-03-19 Nestec S.A. Succédané de lait pour boissons

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2861891A (en) * 1956-12-13 1958-11-25 Hoffmann La Roche Water dispersible carotenoid compositions and process of making the same
US4156021A (en) * 1976-03-03 1979-05-22 Maxfibe, Inc. Oleaginous fibrous simulated food product
US5284674A (en) 1992-05-11 1994-02-08 Fazio Susan C Powdered dairy creamer
WO1999007238A2 (fr) * 1997-08-08 1999-02-18 The Procter & Gamble Company DISPERSIONS HUILE DANS EAU DE β-CAROTENE ET D'AUTRES CAROTENOÏDES STABLES A L'OXYDATION, PREPAREES A PARTIR DE GRANULES DISPERSABLES DANS L'EAU AYANT DES CONCENTRATIONS ELEVEES DE CAROTENOÏDE
EP1006809A1 (fr) 1997-08-08 2000-06-14 The Procter & Gamble Company DISPERSIONS HUILE DANS EAU DE $g(b)-CAROTENE ET D'AUTRES CAROTENO DES STABLES A L'OXYDATION, PREPAREES A PARTIR DE GRANULES DISPERSABLES DANS L'EAU AYANT DES CONCENTRATIONS ELEVEES DE CAROTENO DE
WO2002041711A1 (fr) * 2000-11-24 2002-05-30 Unilever N.V. Produit alimentaire contenant des carotenoides
EP1532864A1 (fr) * 2003-11-20 2005-05-25 Kerry Group Services International Limited Produit laitier allégé en matières grasses
US20050184275A1 (en) 2004-02-23 2005-08-25 The Texas A&M University System Antioxidant compositions and methods of use thereof
WO2006053761A2 (fr) * 2004-11-19 2006-05-26 Dsm Ip Assets B.V. Gommes naturelles modifiees pour preparations de principes actifs
WO2007009601A1 (fr) * 2005-07-20 2007-01-25 Dsm Ip Assets B.V. Nouvelles compositions de carotenoides stabilisees
WO2007044782A2 (fr) * 2005-10-11 2007-04-19 Rich Products Corporation Crème artificielle d’origine non laitière liquide aseptique
WO2008110225A1 (fr) * 2007-03-15 2008-09-18 Dsm Ip Assets B.V. Compositions de caroténoïdes contenant de la gomme arabique modifiée
WO2009068543A1 (fr) * 2007-11-29 2009-06-04 Nestec S.A. Agent blanchissant liquide à longue durée de conservation et son procédé de fabrication
US20090142469A1 (en) * 2007-11-29 2009-06-04 Sher Alexander A Protein-free creamers, stabilizing systems, and process of making same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
GRIFFIN WC: "Calculation of HLB Values of Non-Ionic Surfactants", JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS, vol. 5, 1954, pages 259
GRIFFIN WC: "Classification of Surface-Active Agents by 'HLB", JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS, vol. 1, 1949, pages 311

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012072456A1 (fr) * 2010-11-30 2012-06-07 Nestec S.A. Produits liquides destinés à blanchir le café et leurs procédés de fabrication
CN103228146A (zh) * 2010-11-30 2013-07-31 雀巢产品技术援助有限公司 液体奶精及其制备方法
JP2015500654A (ja) * 2011-12-22 2015-01-08 ネステク ソシエテ アノニム 液体クリーマー及びその製造方法
WO2019002031A1 (fr) * 2017-06-30 2019-01-03 Nestec S.A. Colorants à café à texture/sensation en bouche améliorée et son procédé de fabrication
WO2024083890A1 (fr) * 2022-10-18 2024-04-25 Société des Produits Nestlé S.A. Ingrédient moussant

Also Published As

Publication number Publication date
CN102665427A (zh) 2012-09-12
WO2011049556A1 (fr) 2011-04-28
JP5706905B2 (ja) 2015-04-22
JP2013507938A (ja) 2013-03-07
CA2778840A1 (fr) 2011-04-28
MX2012004546A (es) 2012-05-08

Similar Documents

Publication Publication Date Title
JP5706905B2 (ja) 抗酸化剤含有液体クリーマー
EP2395847B1 (fr) Substituts de creme sans proteines ou a faible teneur en proteines ayant une duree de conservation longue, et procede de fabrication
KR102194126B1 (ko) 저장 안정성, 저 수분 액체 음료 농축액 및 그의 제조 방법
CA2707091C (fr) Agents blanchissants sans proteine, systemes stabilisateurs et leur procede de fabrication
EP2222176B1 (fr) Agent blanchissant liquide à longue durée de conservation et son procédé de fabrication
US20110189373A1 (en) Low protein and protein-free liquid, liquid concentrate and powder creamers, and process of making thereof
US20170273330A1 (en) Liquid creamers containing a combination of natural oil soluble and water dispersible antioxidants
CA2806313A1 (fr) Composition et traitement de succedane de creme liquide
EP3316694B1 (fr) Succédanés de crème à texture/sensation en bouche améliorée et leur procédé de fabrication
AU2018217636B2 (en) Creamers compositions
US20200275674A1 (en) Creamers compositions with ultra-high oleic oils
US20120321766A1 (en) Antioxidant containing liquid creamers
US8399039B2 (en) Shelf stable liquid whitener and process of making thereof
RU2812813C2 (ru) Жидкий забеливатель
JP2000166521A (ja) 野菜ジュースおよびその製造方法

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 201080058214.4

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10773271

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2012534639

Country of ref document: JP

Ref document number: 12012500736

Country of ref document: PH

WWE Wipo information: entry into national phase

Ref document number: 2778840

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: MX/A/2012/004546

Country of ref document: MX

WWE Wipo information: entry into national phase

Ref document number: 13502927

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2010773271

Country of ref document: EP