WO2014073991A1 - Method of preserving coconut water and fruit extracts - Google Patents

Method of preserving coconut water and fruit extracts Download PDF

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Publication number
WO2014073991A1
WO2014073991A1 PCT/PH2013/000014 PH2013000014W WO2014073991A1 WO 2014073991 A1 WO2014073991 A1 WO 2014073991A1 PH 2013000014 W PH2013000014 W PH 2013000014W WO 2014073991 A1 WO2014073991 A1 WO 2014073991A1
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WO
WIPO (PCT)
Prior art keywords
solution
coconut water
per liter
preservative
range
Prior art date
Application number
PCT/PH2013/000014
Other languages
French (fr)
Inventor
Cristovin M CARALDE
Original Assignee
Caralde Cristovin M
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 Caralde Cristovin M filed Critical Caralde Cristovin M
Publication of WO2014073991A1 publication Critical patent/WO2014073991A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to the processing of cocos nucifera liquid or commonly known as coconut water and also various fruit extracts.
  • Cocos nucifera L belongs to the natural order of Arecaceae (Palmoe), which is an important member of monocotyledons.
  • Copra production is an example of coconut industry wherein the coconut water is just considered waste.
  • the coconut water though in small amounts, contain various minerals, vitamins and proteins. Since these nutrients are of small quantities, there is a need to extract its nutrients in concentrated quantity. Also, coconut water quickly ferments therefore there is a need to find a way to prolong its shelf life.
  • the main objective of the present invention is to utilize the often-discarded coconut water.
  • Another objective of the present invention is to provide a method to extract the nutrients of the coconut water.
  • Further objective of the present invention is to provide a method for the preservation of coconut water while retaining its nutrients. This, however, may not be construed as to limit the use of the same disclosed method for application on known fruit extracts.
  • the present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water.
  • a sufficient amount of coconut water should be available for processing. After the collection and preparation of the coconut water, a filtering process is needed in order to remove the foreign materials in the liquid. A food grade hydrogen peroxide is then added as a disinfectant. This will eliminate the harmful bacteria present in the liquid. At room temperature, freshly collected coconut water has an average shelf life of 2 hours. By adding the said food grade hydrogen peroxide, the shelf life is significantly increased to about 24 hours. Preferably, 50%vol food grade hydrogen peroxide must be added in an amount of lmL per liter of filtered coconut water. The solution is preferably chilled in order to further improve its shelf life. The chilling temperature is preferably at most 16°C. The shelf life of the solution may further be improved by adding a preservative.
  • the preservative is potassium sorbate, preferably in the range of 1.5-2 grams per liter of the solution.
  • the preservative is any preservative selected from the group comprising nissin, natamycin and sodium benzoate.
  • coconut water are often collected in plastic and/or metal containers so there may be some unwanted metals mixed in the liquid.
  • a chelating agent may also be added to remove hard metals that may be present in the solution.
  • the chelating compound is ethylenediaminetetraacetic acid, or EDTA, in the range of 25-30 milligram per liter of the solution.
  • a pH control agent may also be added to bring the pH level of the solution close to the acidity level requirement acceptable to most food authorities for beverages.
  • the pH control agent concentration is in the range of 1-2 grams per liter of the solution.
  • the pH control agent is an organic acid selected from the group comprising: citric acid, ascorbic acid, lactic acid and tartaric acid.
  • the said solution must then be pasteurized, preferably for 3-7 minutes.
  • the processed coconut water can be made into a beverage but its shelf life may ultimately depend on what additional methods discussed above were implemented.
  • the nutrients found in the coconut water are of relatively small amounts.
  • a precipitation process is necessary.
  • table salt must first be added in the solution.
  • the salt will help capture the essential nutrients in the form of precipitates.
  • the salt will also act as a preservative further improving the solution's shelf life.
  • the salt is selected from the group comprising: sodium chloride, potassium chloride, and magnesium chloride.
  • the salt is preferably added in the range of 4-4.5 grams per liter of the solution.
  • precipitates will only form when the pH level of the solution is in the range of 9 - 9.5. Hence, an alkaline compound must be added to achieve the said desired pH range.
  • the alkaline compound is selected from the group comprising: sodium hydroxide, potassium hydroxide and magnesium hydroxide.
  • the said precipitation process preferably has a sorption time of at least 4 hours.
  • the salt is sodium chloride and/or the alkaline compound is sodium hydroxide
  • the precipitates will have excess sodium content, which is undesirable.
  • a washing step using water, preferably warm distilled water is therefore necessary to remove the excess sodium.
  • the resultant product is a nutritional composition with shelf life ultimately dependent on what additional methods of preservation discussed above were implemented.
  • the said nutritional composition may be used as an essential component for a fertilizer, energy drink, or a medicinal supplement composition.
  • the disclosure describes the methods in preserving coconut water, this may not be construed as to limit the use of the same method using other known fruit extracts.
  • the methods described herein may therefore be applicable to known fruit extracts, preferably coming from those selected from the group comprising: guyabano, mango, melon, grapefruit, papaya, guava, apple, orange, calamansi, chico, watermelon, and the like.
  • the solution is then filled into 500mL glass bottles with a headspace of about lOmL.
  • the glass bottles were then sealed by crowning.
  • a pasteurization process at 90°C for 7 minutes was then performed.
  • the bottles were finally cooled down to 16°C and are now ready to be served.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water. The present invention aims to provide a method for the preservation of coconut water while retaining its nutrients. This, however, may not be construed as to limit the use of the same disclosed method for application on known fruit extracts.

Description

Method of Preserving Coconut Water and Fruit Extracts
Field of Invention
The present invention relates to the processing of cocos nucifera liquid or commonly known as coconut water and also various fruit extracts. Background Art
Coconut palm, botanicaliy known as Cocos nucifera L, belongs to the natural order of Arecaceae (Palmoe), which is an important member of monocotyledons. A common practice in the coconut processing industry, especially those that require only the kernel of the coconut, is to discard the coconut water. Copra production is an example of coconut industry wherein the coconut water is just considered waste.
The coconut water, though in small amounts, contain various minerals, vitamins and proteins. Since these nutrients are of small quantities, there is a need to extract its nutrients in concentrated quantity. Also, coconut water quickly ferments therefore there is a need to find a way to prolong its shelf life. The main objective of the present invention is to utilize the often-discarded coconut water. Another objective of the present invention is to provide a method to extract the nutrients of the coconut water. Further objective of the present invention is to provide a method for the preservation of coconut water while retaining its nutrients. This, however, may not be construed as to limit the use of the same disclosed method for application on known fruit extracts.
Embodiments of the Invention
The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water.
A sufficient amount of coconut water should be available for processing. After the collection and preparation of the coconut water, a filtering process is needed in order to remove the foreign materials in the liquid. A food grade hydrogen peroxide is then added as a disinfectant. This will eliminate the harmful bacteria present in the liquid. At room temperature, freshly collected coconut water has an average shelf life of 2 hours. By adding the said food grade hydrogen peroxide, the shelf life is significantly increased to about 24 hours. Preferably, 50%vol food grade hydrogen peroxide must be added in an amount of lmL per liter of filtered coconut water. The solution is preferably chilled in order to further improve its shelf life. The chilling temperature is preferably at most 16°C. The shelf life of the solution may further be improved by adding a preservative. This would significantly extend the shelf life of the solution to about 6 months to 2 years. In one embodiment of the invention, the preservative is potassium sorbate, preferably in the range of 1.5-2 grams per liter of the solution. In another embodiment of the invention, the preservative is any preservative selected from the group comprising nissin, natamycin and sodium benzoate. In various existing coconut industries, coconut water are often collected in plastic and/or metal containers so there may be some unwanted metals mixed in the liquid. As a precautionary measure, a chelating agent may also be added to remove hard metals that may be present in the solution. In an embodiment of the present invention, the chelating compound is ethylenediaminetetraacetic acid, or EDTA, in the range of 25-30 milligram per liter of the solution. A pH control agent may also be added to bring the pH level of the solution close to the acidity level requirement acceptable to most food authorities for beverages. Preferably, the pH control agent concentration is in the range of 1-2 grams per liter of the solution. In one embodiment of the invention, the pH control agent is an organic acid selected from the group comprising: citric acid, ascorbic acid, lactic acid and tartaric acid. To further slowdown the spoilage of the solution, the said solution must then be pasteurized, preferably for 3-7 minutes. The processed coconut water can be made into a beverage but its shelf life may ultimately depend on what additional methods discussed above were implemented.
The nutrients found in the coconut water are of relatively small amounts. In order to have a concentrated solution of the coconut water, a precipitation process is necessary. To do this, table salt must first be added in the solution. The salt will help capture the essential nutrients in the form of precipitates. The salt will also act as a preservative further improving the solution's shelf life. In an embodiment of the invention, the salt is selected from the group comprising: sodium chloride, potassium chloride, and magnesium chloride. The salt is preferably added in the range of 4-4.5 grams per liter of the solution. However, precipitates will only form when the pH level of the solution is in the range of 9 - 9.5. Hence, an alkaline compound must be added to achieve the said desired pH range. In one embodiment of the present invention, the alkaline compound is selected from the group comprising: sodium hydroxide, potassium hydroxide and magnesium hydroxide. The said precipitation process preferably has a sorption time of at least 4 hours. However, for the embodiment of the present invention wherein the salt is sodium chloride and/or the alkaline compound is sodium hydroxide, the precipitates will have excess sodium content, which is undesirable. After removing the supernatant liquid in the solution, a washing step using water, preferably warm distilled water, is therefore necessary to remove the excess sodium. The resultant product is a nutritional composition with shelf life ultimately dependent on what additional methods of preservation discussed above were implemented. The said nutritional composition may be used as an essential component for a fertilizer, energy drink, or a medicinal supplement composition.
Though the disclosure describes the methods in preserving coconut water, this may not be construed as to limit the use of the same method using other known fruit extracts. The methods described herein may therefore be applicable to known fruit extracts, preferably coming from those selected from the group comprising: guyabano, mango, melon, grapefruit, papaya, guava, apple, orange, calamansi, chico, watermelon, and the like.
EXAMPLE 1
Twelve Liter of coconut water was collected and was then filtered. Twelve milliliter of 50%vol food grade hydrogen peroxide was then added to remove harmful bacteria. Precipitation was done by adding 50 grams of table salt and 36 grams of sodium hydroxide. The precipitates were allowed to settle down for 4 hours, after which the supernatant liquid was removed. The precipitates were then washed for several times with warm distilled water to remove the excess sodium. Twelve grams of citric acid was then added to lower the pH level down to 6. Thirty milligrams of ethylenediaminetertraacetic acid (EDTA) was then added to remove hard metals which may be present in the solution. To further preserve the solution, 18 grams of potassium sorbate was then added. The solution is then filled into 500mL glass bottles with a headspace of about lOmL. The glass bottles were then sealed by crowning. A pasteurization process at 90°C for 7 minutes was then performed. The bottles were finally cooled down to 16°C and are now ready to be served.

Claims

Claims:
1. A method of preserving coconut water comprising the steps:
a. preparing the coconut water,
b. filtering the prepared coconut water, and
c. adding a food grade hydrogen peroxide.
2. A method according to claim 1 characterized in that the concentration of the food grade hydrogen peroxide is 50%vol and is added in a ratio of lmL per Liter of filtered coconut water.
3. A method according to any of claims 1 and 2 characterized in that it further comprises the step of chilling the solution.
4. A method according to claim 3 characterized in that the temperature of the solution is at most 16°C.
5. A method according to any of claims 1-4 characterized in that it further comprises the step of adding a preservative.
6. A method according to claim 5 characterized in that the preservative is potassium sorbate.
7. A method according to claim 5 characterized in that the preservative is selected from the group comprising:
a. nissin,
b. natamycin, and
c. sodium benzoate.
8. A method according to any of claims 5-7 characterized in that the preservative is in the range of 1.5-2.0 grams per Liter of the solution.
9. A method according to any of claims 1-8 characterized in that it further comprises the step of adding a chelating agent.
10. A method according to claim 9 characterized in that the chelating agent is ethylenediaminetetraacetic acid (EDTA).
11. A method according to any of claims 9 and 10 characterized in that the chelating agent is in the range of 25-30 milligrams per Liter of the solution.
12. A method according to any of claims 1-11 characterized in that it further comprises the step of adding a pH control agent.
13. A method according to claim 12 characterized in that the pH control agent is an organic acid selected from the group comprising: a. citric acid,
b. ascorbic acid,
c. lactic acid, and
d. tartaric acid.
14. A method according to any of claims 12 and 13 characterized in that the pH control agent is in the range of 1-2 grams per Liter of the solution.
15. A method according to any of claims 1-14 characterized in that it further comprises the step of pasteurization.
16. A method according to claim 15 characterized in that the pasteurization process is done for 3-7 minutes.
17. A method of extracting and preserving the nutrients of coconut water comprising the steps:
a. preparing the coconut water,
b. filtering the prepared coconut water,
c. adding a food grade hydrogen peroxide, and
d. precipitation.
18. A method according to claim 17 characterized in that the concentration of the food grade hydrogen peroxide is 50%vol and is added in a ratio of lmL per Liter of filtered coconut water.
19. A method according to any of claims 17 and 18 characterized in that it further comprises the step of chilling the solution.
20. A method according to claim 19 characterized in that the temperature of the solution is at most 16°C.
21. A method according to any of claims 17-20 characterized in that the precipitation process comprises the steps:
a. adding salt,
b. adding an alkaline compound, and
c. removing the supernatant liquid.
22. A method according to claim 21 characterized in that the salt is selected from the group comprising:
a. sodium chloride,
b. potassium chloride, and
c. magnesium chloride.
23. A method according to any of claims 21 and 22 characterized in that the salt is in the range of 4.0-4.5 grams per Liter of the solution.
24. A method according to any of claims 21-23 characterized in that the alkaline compound is selected from the group comprising:
a. sodium hydroxide,
b. potassium hydroxide, and
c. magnesium hydroxide.
25. A method according to any of claims 21-24 characterized in that the alkaline compound is added such that the resulting pH level of the solution is in the range of 9.0-9.5.
26. A method according to any of claims 21-25 characterized in that the sorption time is at least 4 hours.
27. A method according to any of claims 21-26 characterized in that it further comprises a washing step.
28. A method according to claim 27 characterized in that the washing step is done using warm water.
29. A method according to claim 28 characterized in that the water is distilled.
30. A method according to any of claims 17-29 characterized in that it further comprises the step of adding a preservative.
31. A method according to claim 30 characterized in that the preservative is potassium sorbate.
32. A method according to claim 30 characterized in that the preservative is selected from the group comprising:
a. nissin,
b. natamycin, and
c. sodium benzoate.
33. A method according to any of claims 30-32 characterized in that the preservative is in the range of 1.5-2.0 grams per Liter of the solution.
34. A method according to any of claims 17-33 characterized in that it further comprises the step of adding a chelating agent.
35. A method according to claim 34 characterized in that the chelating agent is ethylenediaminetetraacetic acid (EDTA).
36. A method according to any of claims 34 and 35 characterized in that the chelating agent is in the range of 25-30 milligrams per Liter of the solution.
37. A method according to any of claims 17-36 characterized in that it further comprises the step of adding a pH control agent.
38. A method according to claim 37 characterized in that the pH control agent is an organic acid selected from the group comprising:
a. citric acid,
b. ascorbic acid,
c. lactic acid, and
d. tartaric acid.
39. A method according to any of claims 37 and 38 characterized in that the pH control agent is in the range of 1-2 grams per Liter of the solution.
40. A method according to any of claims 17-39 characterized in that it further comprises the step of pasteurization.
41. A method according to claim 40 characterized in that the pasteurization process is done for 3-7 minutes.
42. A method according to any of claims 1-41 characterized in that the coconut water is substituted with a fruit extract.
43. A method according to any of claims 42 characterized in that the fruit extract is coming from those selected from the group comprising: guyabano, mango, melon, grapefruit, papaya, guava, apple, orange, calamansi, chico, and watermelon.
44. A beverage obtainable from the method according to any of claims 1-43.
45. A nutritional composition obtainable from the method according to any of claims 17- 43.
46. A fertilizer composition comprising a nutritional composition according to claim 45.
47. An energy drink comprising a nutritional composition according to claim 45.
48. A medicinal supplement comprising a nutritional composition according to claim 45.
PCT/PH2013/000014 2012-11-08 2013-05-30 Method of preserving coconut water and fruit extracts WO2014073991A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PH12012000348 2012-11-08
PH12012000348 2012-11-08

Publications (1)

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WO2014073991A1 true WO2014073991A1 (en) 2014-05-15

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3158876A4 (en) * 2014-06-23 2017-12-13 Suntory Beverage & Food Limited Sodium-containing packaged beverage

Citations (5)

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Publication number Priority date Publication date Assignee Title
WO1999044444A1 (en) * 1998-03-02 1999-09-10 The University Of Georgia Research Foundation, Inc. Reduction of bacterial pathogens on fresh food items
US6020018A (en) * 1991-08-23 2000-02-01 The United States Of America, As Represented By The Secretary Of Agriculture Inhibition of enzymatic browning of raw fruit and/or vegetable juice
MXJL05000055A (en) * 2005-12-19 2007-06-18 Benjamin Sanchez Y Sanchez Process for manufacturing a coconut water-based beverage and for preserving it without refrigeration.
US20100055269A1 (en) * 2002-07-23 2010-03-04 Tropicana Products, Inc. Method for production of coconut water beverage and blended juice beverages with coconut water
US20120027905A1 (en) * 2009-02-17 2012-02-02 Dsm Ip Assets B.V. Polyene antifungal compositions

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6020018A (en) * 1991-08-23 2000-02-01 The United States Of America, As Represented By The Secretary Of Agriculture Inhibition of enzymatic browning of raw fruit and/or vegetable juice
WO1999044444A1 (en) * 1998-03-02 1999-09-10 The University Of Georgia Research Foundation, Inc. Reduction of bacterial pathogens on fresh food items
US20100055269A1 (en) * 2002-07-23 2010-03-04 Tropicana Products, Inc. Method for production of coconut water beverage and blended juice beverages with coconut water
MXJL05000055A (en) * 2005-12-19 2007-06-18 Benjamin Sanchez Y Sanchez Process for manufacturing a coconut water-based beverage and for preserving it without refrigeration.
US20120027905A1 (en) * 2009-02-17 2012-02-02 Dsm Ip Assets B.V. Polyene antifungal compositions

Non-Patent Citations (2)

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Title
DATABASE EPODOC EUROPEAN PATENT OFFICE, THE HAGUE, NL; XP002714169 *
DATABASE WPI Week 200879, Derwent World Patents Index; AN 2008-N61644, XP002714170 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3158876A4 (en) * 2014-06-23 2017-12-13 Suntory Beverage & Food Limited Sodium-containing packaged beverage

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