EP1089637A4 - Base sans sucre a faible teneur en calories pour bonbons durs - Google Patents

Base sans sucre a faible teneur en calories pour bonbons durs

Info

Publication number
EP1089637A4
EP1089637A4 EP00926190A EP00926190A EP1089637A4 EP 1089637 A4 EP1089637 A4 EP 1089637A4 EP 00926190 A EP00926190 A EP 00926190A EP 00926190 A EP00926190 A EP 00926190A EP 1089637 A4 EP1089637 A4 EP 1089637A4
Authority
EP
European Patent Office
Prior art keywords
polydextrose
alcohol component
sugar alcohol
base
hard
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP00926190A
Other languages
German (de)
English (en)
Other versions
EP1089637A1 (fr
Inventor
Michael John Regan
Susan Erin Hartigan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Danisco Cultor America Inc
Original Assignee
Danisco Cultor America Inc
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 Danisco Cultor America Inc filed Critical Danisco Cultor America Inc
Publication of EP1089637A1 publication Critical patent/EP1089637A1/fr
Publication of EP1089637A4 publication Critical patent/EP1089637A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the present invention relates to a sugar-free, low-calorie base suitable for stable, sugar-free, hard-boiled confections, the base comprising a polydextrose which is essentially free of mono- and disaccharides, more preferably essentially free of reducing sugar functionality, and a sugar alcohol component containing a predominant amount of mannitol.
  • the present invention also relates to sugar-free, stable, hard-boiled confections which, in addition to the base and residual water (from the hard-boiling process), may optionally contain one or more other additives and/or adjuvants well-known in the sugar-free confection art (such as a flavoring).
  • the present invention still further relates to syrups particularly suitable for producing the aforementioned hard-boiled confections.
  • Sugar-free or reduced sugar hard-boiled confections such as hard-boiled candies and hard-boiled medicated lozenges, are in general well known in the art. These products have typically been prepared utilizing the following ingredients or combination of ingredients as the base: hydrogenated starch hydrolyzates ("HSH"); sorbitol; lactitol in conjunction with HSH; isomalt; and certain types of polydextrose which contain mono- and disaccharides in combination with selected ingredients such as HSH or sugar alcohols.
  • the medicated lozenges further include selected therapeutic/active ingredients. See, for example, US5629042, EP-A-0377278, EP-A-0455600, WO92/02149 and JP-A-07/67536, all of which are incorporated by reference herein for all purposes as if fully set forth.
  • Hard-boiled confections prepared with isomalt as the base exhibit a tendency to grain upon extended storage. Further, the boiled, hot product mass exhibits a noticeably low viscosity. The low viscosity often requires extended production time to allow the mass to cool prior to the addition of flavoring, coloring or active ingredients.
  • the isomalt base further has a caloric content of about 2 kcal/g or more.
  • Hard-boiled confections prepared with a combination of certain types of polydextrose and selected sugar alcohols as the base tend to absorb moisture and exhibit cold flow tendencies. Often, during processing at higher polydextrose levels and elevated temperatures, the boiled mass exhibits a high viscosity that makes mixing of flavoring, coloring and active ingredients difficult.
  • polydextrose because of the mono- and disaccharides present in certain types of polydextrose, the maximum concentration of polydextrose in sugar-free hard-boiled products is often limited due to restrictions on the total sugar content allowed by regulatory guidelines and labeling requirements.
  • the typical polydextrose/sugar alcohol bases have a caloric content of about 1.5 kcal/g or more.
  • the present invention addresses the foregoing problem by providing a base suitable for use in sugar-free, hard-boiled confections, the base comprising from about 85 to about 97 wt% of a polydextrose which is essentially free of mono- and disaccharides, and from about 3 wt% to about 15 wt% of a sugar alcohol component comprising a predominant amount of mannitol, wherein wt% is based on the combination of the polydextrose and the sugar alcohol component, wherein the base is essentially sugar-free, and wherein the base has a caloric content of less than or equal to 1.2 kcal/g.
  • the present invention also provides a stable, sugar-free, hard-boiled confection comprising this base (and residual moisture content from the preparation process) and, optionally, other additives and/or adjuvants well- known in the sugar-free confection field, as well as a syrup suitable for use in preparing these hard-boiled confections.
  • Polydextrose is generally defined as a polymer of glucose (dextrose) containing predominantly 1-6 glucose-glucose linkages. Polydextrose is typically prepared by polymerizing, under anhydrous melt polymerization conditions, glucose (dextrose) and a minor amount of a polyol (normally sorbitol) in the presence of an edible acid catalyst such as citric and/or phosphoric acid. The resulting "crude" polydextrose may be neutralized to remove residual acidity, and/or may be treated with ion exchange to remove substantially all of the off-tasting components resulting from the production process. Polydextrose for the purposes of the present invention is water-soluble, with a reported number average molecular weight of between about 1,500 and 18,000.
  • the resulting polydextrose typically contains residual amounts of unreacted starting components, such as unreacted glucose (monosaccharide) and sorbitol, and other very low molecular weight components such as disaccharides.
  • the oligomer and polymer polydextrose molecules may also contain glucose molecules bound at other than the 1 position (typically chain-terminating) that thus retains its reducing functionality.
  • a "monosaccharide” is a polyhydroxy aldehyde or ketone having 5-8 carbon atoms, such as a pentose or hexose.
  • a “disaccharide” is a carbohydrate yielding two monosaccharides on hydrolysis.
  • the polydextrose used in the present invention can be prepared, for example, by subjecting a regular polydextrose to conventional fractionation and/or molecular sieving techniques such as reverse osmosis and/or size exclusion chromatography, as disclosed in US4956458 and WO92/12179, both of which are incorporated by reference here for all purposes as if fully set forth. More preferred is polydextrose that is essentially free of reducing glucose groups, which can be prepared by hydrogenation and/or enzymatic treatment of a regular polydextrose. See, for example, US5601863 and US5573794, both of which are incorporated by reference for all purposes as if fully set forth.
  • the sugar alcohol component comprises at least a predominant portion of mannitol (caloric value of 1.6 kcal/g), but may also contain one or more other monomeric, dimeric or polymeric sugar alcohols, such as xylitol (caloric value of 2.4 kcal/g), lactitol (caloric value of 2.0 kcal/g), sorbitol (caloric value of 2.6 kcal/g), erythritol (caloric value of 0.4 kcal/g), maltitol (caloric value of 3.0 kcal/g) and isomalt (caloric value of 2.0 kcal/g).
  • predominant portion is it meant greater than 50 wt% based on the weight of the sugar alcohol component.
  • the sugar alcohol component is at least 75 wt% mannitol, more preferably at least 90 wt% mannitol, and especially essentially all mannitol.
  • the hard-boiled confections in accordance with the present invention may only comprise the above-described base (and residual water left over from the production process), but typically also contains one or more other additives and/or adjuvants (other than sugar alcohols and bulking agents such as polydextrose, which are comprised within the base) well-known in the sugar- free confection art, such as flavors; acidulants; cloudifiers; therapeutic and/or active medicaments such as menthol, pectin, eucalyptus oil or other conventional materials that are known to provide therapeutic or medicinal value; and/or intense sweeteners such as aspartame, acesulfame K, sucralose and/or Alitame®.
  • additives and/or adjuvants other than sugar alcohols and bulking agents such as polydextrose, which are comprised within the base
  • other additives and/or adjuvants other than sugar alcohols and bulking agents such as polydextrose, which are comprised within the base
  • other additives and/or adjuvants
  • additives and adjuvants are typically used in minor amounts, usually combined less than 5 wt% of the total hard-boiled confection weight, although certain flavors may be used in greater amounts, and, with a few exceptions, should preferably add minimally to the overall caloric value of the final product.
  • these additives and/or adjuvants in and of themselves do not add significantly to the caloric value of the final product, thus the sugar-free, hard-boiled confections containing these components will be low-calorie in the context of the present invention.
  • the sugar-free, hard-boiled confections in accordance with the present invention are prepared by conventional and well-known procedures that involve preparation and boiling of syrups, such as described in previously incorporated US5629042.
  • the syrups in accordance with one aspect of the present invention can be prepared by any suitable method known in the art.
  • the initial polydextrose solution (prior to the addition of the sugar alcohol and other optional components) should preferably comprise from about 55 wt% to about 75 wt% of the polydextrose which is essentially free of mono- and disaccharides, and from about 25 wt% to about 45 wt% of water.
  • the sugar alcohol and other components are then added to this initial polydextrose solution to result in a solids content of from about 60 wt% to about 90 wt%, more preferably from about 65 wt% to about 85 wt%, and still more preferably from about 70 wt% to about 80 wt%, and conversely a water content of from about 10 wt% to about 40 wt%, more preferably from about 15 wt% to about 35 wt%, and still more preferably from about 20 wt% to about 30 wt%, based on the combined weight of the solids and water contents.
  • the resulting syrup is essentially sugar-free, and the syrup base (polydextrose plus sugar alcohol component) has a caloric content of less than or equal to 1.2 kcal/g (based on solids). In some preferred embodiments, the syrup itself (and the resulting hard-boiled confection) has a caloric content of less than or equal to 1.2 kcal/g (based on solids).
  • a suitable hard-boiled confection in accordance with the present invention can be manufactured by boiling this syrup in a cooking kettle under atmospheric or vacuum boost conditions to remove water, to a point where a desired moisture content (and/or moisture reduction, viscosity or other factor well known to those of ordinary skill in the relevant art) is achieved.
  • the resulting hot mass is cooled to a point where it is still flowable, then deposited into a mold or fed through a drop former to form the desired confection product.
  • an initial syrup can be prepared from only some of the components, such as the components of the base, then the remainder added to the kettle during the cooking or initial cooling stage, or all of the components can be mixed in situ in the kettle and processed from that point.
  • these methods are conventional and well-known to those of ordinary skill in the art, and need not be discussed in further detail here.
  • a mixture (100 grams) of 86.4 grams of LITESSE® ULTRA (liquid polydextrose with a solids content of 67.50 wt %), 9.6 grams of powdered mannitol, and 4.0 grams of water was heated with stirring to a temperature of 150° F until the powdered mannitol was dissolved. The temperature was then increased to 185-190° F and stirring was continued until the resulting syrup attained a solids content of 73 wt % to thereby provide a first polydextrose- containing syrup.
  • LITESSE® ULTRA liquid polydextrose with a solids content of 67.50 wt %
  • polydextrose-containing syrup was made by heating a mixture (500 grams) of 432.0 grams of LITESSE® ULTRA (liquid polydextrose with a solids content of 67.50 wt %), 48.0 grams of powdered mannitol, and 20.0 grams of water with stirring to a temperature of 150° F until the powdered mannitol was dissolved. The temperature was then decreased to 130-140° F and stirring was continued for 25 minutes until the resulting syrup attained a solids content of 73 wt %.
  • LITESSE® ULTRA liquid polydextrose with a solids content of 67.50 wt %
  • Polydextrose-containing blends were incorporated into hard-boiled confectionery products and stored for up to 12 weeks to determine the moisture adsorption characteristics of the hard-boiled confections.
  • Two sets of hard-boiled confections were evaluated, one set wherein the hard-boiled confections were wrapped (Example 3), and one set wherein the hard-boiled confections were unwrapped (Example 4). Both sets of hard-boiled confections were observed upon manufacture, after two weeks of storage, and after four weeks of storage, and in some cases after 8 and 12 weeks of storage, under storage conditions generally encountered in actual practice. All percentages are weight percentages, all weights are in grams, and LU indicates LITESSE® ULTRA. The moisture gain represents the percent moisture uptake during the holding period. Wrapped Hard-Boiled Confections (Example 3):
  • Polydextrose-containing medicated lozenges in accordance with the present invention were prepared from a syrup including the following ingredients (all expressed in grams). Additionally, Red # 40 and Blue #1 were included as coloring agents.

Landscapes

  • 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)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une base sans sucre à faible teneur en calories convenant à la préparation de bonbons stables, sans sucre, à faible teneur en calories. Cette base contient un polydextrose pratiquement exempt de mono- et disaccharides, et un composant d'alcool de sucre contenant une quantité principale de mannitol. En outre, cette invention concerne des bonbons stables, durs, sans sucre, contenant cette base, ainsi qu'un sirop convenant à la préparation de ces bonbons.
EP00926190A 1999-04-23 2000-04-21 Base sans sucre a faible teneur en calories pour bonbons durs Withdrawn EP1089637A4 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US13089099P 1999-04-23 1999-04-23
US130890P 1999-04-23
US55189400A 2000-04-19 2000-04-19
US551894 2000-04-19
PCT/US2000/010653 WO2000064281A1 (fr) 1999-04-23 2000-04-21 Base sans sucre a faible teneur en calories pour bonbons durs

Publications (2)

Publication Number Publication Date
EP1089637A1 EP1089637A1 (fr) 2001-04-11
EP1089637A4 true EP1089637A4 (fr) 2004-05-12

Family

ID=26828935

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00926190A Withdrawn EP1089637A4 (fr) 1999-04-23 2000-04-21 Base sans sucre a faible teneur en calories pour bonbons durs

Country Status (8)

Country Link
EP (1) EP1089637A4 (fr)
JP (1) JP2002541874A (fr)
KR (1) KR20030004980A (fr)
CN (1) CN1253100C (fr)
AU (1) AU770868B2 (fr)
BR (1) BR0009877A (fr)
NZ (1) NZ510907A (fr)
WO (1) WO2000064281A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19751841A1 (de) * 1997-11-22 1999-05-27 Stolberger Metallwerke Gmbh Elektrisch leitfähiges Metallband und Steckverbinder daraus
FR2892935B1 (fr) * 2005-11-09 2008-12-05 Roquette Freres Composition diuretique et appetente et utilisation pour le traitement des troubles urinaires chez les animaux domestiques
CN103125712A (zh) * 2012-11-14 2013-06-05 汕头市甜甜乐糖果食品有限公司 一种无糖硬糖及其制备方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876794A (en) * 1972-12-20 1975-04-08 Pfizer Dietetic foods
JPS61254148A (ja) * 1985-05-08 1986-11-11 Katsumi Ishiwatari 低カロリ−性のキヤンデ−
US4622233A (en) * 1984-12-06 1986-11-11 Pfizer Inc. Preparation and use of a highly purified polydextrose
EP0458748A2 (fr) * 1990-05-22 1991-11-27 Warner-Lambert Company Compositions de polydextrose
WO1992002149A1 (fr) * 1990-08-03 1992-02-20 Warner-Lambert Company Compositions d'agents gonflants a faible absorption d'humidite et a faible teneur en calories, et procede de preparation de ces compositions
WO1992014761A1 (fr) * 1991-02-20 1992-09-03 Pfizer Inc. Polydextrose reduit
JPH06141792A (ja) * 1992-05-06 1994-05-24 Warner Lambert Co 低カロリー低吸湿性バルク剤組成物およびその製造方法
US5424418A (en) * 1992-10-16 1995-06-13 Roquette Freres Low-calorie soluble glucose polymer and process for preparing this polymer
WO1997003569A1 (fr) * 1995-07-21 1997-02-06 The Procter & Gamble Company Produits de confiserie et leur fabrication

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3766165A (en) * 1966-08-17 1973-10-16 Pfizer Polysaccharides and their preparation
US4948596A (en) * 1987-04-29 1990-08-14 Warner-Lambert Company Method of purifying polydextrose and composition containing same
FR2728436A1 (fr) * 1994-12-26 1996-06-28 Roquette Freres Sucre cuit et son procede de fabrication

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876794A (en) * 1972-12-20 1975-04-08 Pfizer Dietetic foods
US4622233A (en) * 1984-12-06 1986-11-11 Pfizer Inc. Preparation and use of a highly purified polydextrose
JPS61254148A (ja) * 1985-05-08 1986-11-11 Katsumi Ishiwatari 低カロリ−性のキヤンデ−
EP0458748A2 (fr) * 1990-05-22 1991-11-27 Warner-Lambert Company Compositions de polydextrose
WO1992002149A1 (fr) * 1990-08-03 1992-02-20 Warner-Lambert Company Compositions d'agents gonflants a faible absorption d'humidite et a faible teneur en calories, et procede de preparation de ces compositions
WO1992014761A1 (fr) * 1991-02-20 1992-09-03 Pfizer Inc. Polydextrose reduit
US5601863A (en) * 1991-02-20 1997-02-11 Cultor Food Science, Cultor, Ltd Reduced polydextrose
JPH06141792A (ja) * 1992-05-06 1994-05-24 Warner Lambert Co 低カロリー低吸湿性バルク剤組成物およびその製造方法
US5424418A (en) * 1992-10-16 1995-06-13 Roquette Freres Low-calorie soluble glucose polymer and process for preparing this polymer
WO1997003569A1 (fr) * 1995-07-21 1997-02-06 The Procter & Gamble Company Produits de confiserie et leur fabrication

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 011, no. 106 (C - 414) 3 April 1987 (1987-04-03) *
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 06 31 March 1999 (1999-03-31) *
See also references of WO0064281A1 *

Also Published As

Publication number Publication date
CN1399518A (zh) 2003-02-26
EP1089637A1 (fr) 2001-04-11
WO2000064281A1 (fr) 2000-11-02
CN1253100C (zh) 2006-04-26
AU4475600A (en) 2000-11-10
AU770868B2 (en) 2004-03-04
KR20030004980A (ko) 2003-01-15
JP2002541874A (ja) 2002-12-10
BR0009877A (pt) 2002-05-07
NZ510907A (en) 2003-02-28

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