WO2015114397A1 - Procédé de production d'une composition enrichie - Google Patents

Procédé de production d'une composition enrichie Download PDF

Info

Publication number
WO2015114397A1
WO2015114397A1 PCT/IB2014/000689 IB2014000689W WO2015114397A1 WO 2015114397 A1 WO2015114397 A1 WO 2015114397A1 IB 2014000689 W IB2014000689 W IB 2014000689W WO 2015114397 A1 WO2015114397 A1 WO 2015114397A1
Authority
WO
WIPO (PCT)
Prior art keywords
dairy product
calcium
fermented dairy
lactobacillus
product
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.)
Ceased
Application number
PCT/IB2014/000689
Other languages
English (en)
Inventor
Olivier Noble
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.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
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 Gervais Danone SA filed Critical Gervais Danone SA
Priority to PCT/IB2014/000689 priority Critical patent/WO2015114397A1/fr
Priority to PCT/EP2015/051687 priority patent/WO2015113997A1/fr
Publication of WO2015114397A1 publication Critical patent/WO2015114397A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates

Definitions

  • the present invention relates to a new process for producing a fortified composition, in particular a calcium-fortified composition.
  • the recommended daily allowance (RDA) now termed the recommended daily intake (RDI) of a mineral is the specific recommendation considered by scientific experts to be adequate to meet the need for that nutrient.
  • the RDI is from 800 to 1200 mg/day for adults, in particular around 1000 mg/day for women. Nevertheless, there are several known factors that affect the absorption of calcium by the human body. In healthy adults approximately 30 % of calcium contained in their diets is absorbed.
  • Dairy products are good source of calcium. However these products contain only limited quantities of calcium in each serving, requiring the person to consume a large quantity of products to obtain the recommended daily allowance (RDA) of calcium.
  • RDA recommended daily allowance
  • the increased ingestion of dairy products has several drawbacks, which preclude their broad recommendation, such as lactose intolerance by some individuals; or logistics related to the need to monitor the quantity (the number) of products ingested to obtain the RDA.
  • Calcium fortification is a current practice in dairy product, in particular milk, especially for osteoporosis prevention. Direct incorporation of a significant quantity of a calcium source in a dairy matrix would be of high interest, specifically for fermented dairy product. However, addition of calcium to milk product, in particular fermented dairy product, can be very difficult. If insoluble sources of calcium are used, precipitation of the salts can occur especially if stabilizers are not used. Moreover, insoluble calcium sources such as tricalcium phosphate or calcium citrate tend to sediment during the fermentation, in the fermentation tank. After fermentation, the fermented dairy product needs to be homogenized, which is often difficult to complete.
  • flavor defects are also not uncommon with fortifying compositions such as dairy products with calcium.
  • fortifying compositions such as dairy products with calcium.
  • some of the organic and inorganic salts used for fortification add taste defects such as grittiness or tangy tastes and/or even a bitter after-taste based on the use of calcium sources.
  • the present invention thus relates to a process for preparing a fortified fermented dairy product comprising the following steps of:
  • the present invention also relates to a fortified dairy product obtainable by the process according to the invention.
  • milk product is well-understood in the art and usually refers to a product made from whole milk and/or wholly or partly skimmed milk, which can be used in a powder form which can be reconstituted by addition of water.
  • Other milk components can be added such as cream, casein, caseinate (for ex. calcium or sodium caseinate), whey proteins notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates and mixtures thereof.
  • the milk and milk components have typically an animal origin such as a cow, goat, sheep, buffalo, donkey, ewe or camel origin.
  • the milk product is generally first pasteurized before being fermented.
  • the pasteurization step is a heating treatment at a temperature comprised between 65°C and 120°C, preferably during 2 seconds to 30 minutes, in particular at 95°C during 6 minutes. Such a step and its conditions are well known to the one skilled in the art.
  • sugars and sweeteners are food-acceptable carbohydrate sweetening agents that may be natural or artificial, no or low calorie sweeteners.
  • Preferred examples of appropriate sugars are sucrose, fructose, lactose, glucose and maltose.
  • Such sugars can be incorporated in the form of beet sugar, cane sugar, maple sugar, molasses, corn syrup, malt syrup, maple syrup, agave nectar or also honey.
  • appropriate no or low calorie sweeteners are aspartame, sucralose, acesulfame potassium, saccharin, sodium cyclamate, thaumatin, tagatose, neohesperidin dihydrochalcone, isomaltulose, rebaudioside A or also a stevia extract
  • vitamins e.g. vitamin A, B l, B2, B6, B 12, C, D, E or K, folic acid, etc.
  • pH-modifying agents e.g. buffering agents or acidifying agents such as citric acid and its salts, for ex. sodium, potassium or calcium citrate
  • buffering agents or acidifying agents such as citric acid and its salts, for ex. sodium, potassium or calcium citrate
  • - stabilizers such as agar, pectin,
  • - gelling/thickening agents such as guar gum, xanthan gum, pectin, starch, gelatine, agar, carrageenan, alginic acid, microcrystalline cellulose,
  • - emulsifiers such as mono-diglycerides, lactic esters of mono-diglycerides,
  • flavouring aromatic agents of synthetic or natural origin (e.g. fruit flavours), and
  • These food additives can be added before or after the fermentation step allowing the preparation of the fermented dairy product from a non-fermented dairy product, containing thus milk and milk components and optionally other food additives.
  • Non-fermented dairy product results from the mixing of a milk product with a calcium potassium compound and an alkaline compound.
  • the non-fermented dairy product comprises an alkaline compound selected in the group consisting of: sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, dicalcium malate, sodium acetate, potassium acetate, potassium phosphate, sodium phosphates such as monosodium phosphate, disodium phosphate, trisodium phosphate, and mixtures thereof.
  • alkaline compound designates alkali or alkaline salts.
  • the non-fermented dairy product comprises also a calcium potassium compound which can be notably calcium potassium citrate phosphate or calcium potassium citrate or a mixture thereof.
  • the calcium potassium compound is in the form of powder. More preferably, the calcium potassium compound is the Calci-K complex® of Albion® (compound obtained by the process describes in WO01/5451 1 ). Even more preferably, the calcium potassium compound comprises 18 % of calcium and 17% of potassium.
  • a soluble source of calcium cannot be used alone in a process for producing a fortified fermented dairy product. While a calcium source where calcium is solubilized in the form of a soluble complex is known to be more soluble and used to calcium fortification of dairy product, a soluble source of calcium cannot be used in a fermented dairy product. Indeed, a calcium soluble complex confers to the dairy matrix a slightly too acidic pH, leading to protein flocculation upon the heat treatment and grainy texture of the fermented dairy product as a consequence. The combination of a calcium soluble complex and an alkaline compound was found to be particularly suitable for producing a fermented dairy product.
  • the non-fermented dairy product comprises 0,1 to 0,5 wt%, notably 0,2% to 0,4 wt% of dicalcium malate relatively to the total weight of the fortified fermented dairy product. If the amount of dicalcium malate is below 0, 1 %, the final product has degraded organoleptic properties (grainy mouthfeel) and a high production of serum during the shelf life.
  • the alkaline compound is preferably added to adjust the pH of the milk product between 7 and 7,5.
  • the exact quantity of alkaline compound added is not critical to practice of the invention. But it is desired to introduce the alkaline compound in a quantity sufficient to have a pH between 7 and 7,5, in particular between 7,1 and 7,4 and more particularly between 7,2 and 7,3.
  • alkaline compovind and calcium potassium compound are not critical, although it is preferred that the calcium potassium compound be added to the milk product initially, followed by the addition of the alkaline compound.
  • the mixing step of the alkaline compound is carried out until reaching a pH between 7 and 7,5 in the non-fermented dairy product.
  • all ingredients are mixed in a powder form, and then dispersed in water. If desired, an additional amount of alkaline compound is added to adjust the pH.
  • the fermentation step is a lactic fermentation using techniques which are known to skilled person.
  • lactic fermentation When reference is made to a “lactic fermentation”, this means an acidifying lactic fermentation which results in milk coagulation and acidification following the production of lactic acid which may be accompanied by the production of others acids, carbon dioxide and various substances such as exopolysaccharides (EPS) or aromatic substances, for example diacetyl and acetaldehyde.
  • EPS exopolysaccharides
  • aromatic substances for example diacetyl and acetaldehyde.
  • lactic ferments are added to the non-fermented dairy product, which has generally been pasteurized beforehand, and the temperature is kept between 15°C and 45°C, in particular at 38°C.
  • the fermentation is stopped when the fermentation medium reaches a desired target pH.
  • the target pH will be of from 3.7 to 4.9, preferably of from 4 to 4.8, most preferably of about 4.6.
  • various ferments can be used for performing the fermentation of the non-fermented dairy product and in particular a culture of lactic acid bacteria such as:
  • Lactobacillus sp. (for - ex. Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus pentosus, Lactobacillus helveticus, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus bificlus and combinations thereof),
  • Lactococcus lactis Lactococcus lactis
  • Bifidobacterium sp. Bifidobacterium bifidum. Bifidobacterium infantis, Bifidobacterium animalis, especially Bifidobacterium animalis subsp. lactis, Bifidobacterium breve, Bifidobacterium longum and combinations thereof), or
  • Streptococcus sp. Streptococcus thennophilus, Streptococcus lactis, Streptococcus raffinolactis. Streptococcus cremoris and combinations thereof).
  • Preferred lactic acid bacteria to be used in the present invention are selected from Lactobacillus bulgaricus, Streptococcus thennophilus, Lactococcus lactis, Bifidobacterium animalis subsp. lactis, and combinations thereof.
  • a "fermented dairy product” designates more particularly a fermented dairy product ready for human consumption, such as a fermented milk, a yoghurt (a stirred or a set yoghurt). It can be also a strained fermented dairy product such as a strained yoghurt also called concentrated yoghurt or Greek-style yoghurt.
  • milk and yogurt are given their usual meanings in the field of the dairy industry, that is, products destined for human consumption and originating from acidifying lactic fermentation of a milk substrate. These products can contain secondary ingredients such as fruits, vegetables, sugar, etc.
  • dairy product prepared with a milk substrate which has undergone treatment at least equivalent to pasteurisation, seeded with microorganisms belonging to the characteristic species or species of each product.
  • yogurt is reserved for fermented milk obtained, according to local and constant usage, by the development of specific thermophilic lactic bacteria known as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilics, which must be in the living state in the finished product, at a minimum rate.
  • regulations require the addition of other lactic bacteria to the production of yoghurt, and especially the additional use of strains of Bifidobacterium and/or Lactobacillus acidophilus and/or Lactobacillus. casei.
  • These additional lactic strains are intended to impart various properties to the finished product, such as that of favouring equilibrium of intestinal flora or modulating the immune system.
  • the yoghurt can be stirred or set yoghurt.
  • the expression “fermented milk” is therefore generally used to designate fermented milks other than yoghurts. It can also, according to country, be known by names as diverse as, for example, "Kefir”, “Kumtss”, “Lassi”, “Dahi”, “Leben”, “Filmjolk”, “Villi”, “Acidophilus milk”.
  • fortified fermented dairy product is meant a fortified foodstuff that has been “fortified” by addition of a compound rich in calcium. Fortification with calcium, according to the invention, provides a supplemented or fortified (both terms can be used interchangeably) foodstuff that has organoleptic properties unchanged from unfortified foodstuff. Fortification according to the invention does not adversely affect physical appearance or physical parameters (viscosity, texture%) of the product.
  • the fortified fermented dairy product obtained by the process according to the invention has a calcium content of at least 250mg, preferably at least 350 mg, more preferably at least 400 mg per 100 g of fortified fermented dairy product.
  • the "calcium content” corresponds to the weight (in mg) of calcium present in the product per 100 g of product.
  • the calcium content can be measured for example by the method ISO 8070/ IDF
  • the calcium content of the fermented dairy product can be calculated from these data.
  • the amount of calcium potassium compound to add to the milk product is not critical and is dependent upon the calcium content of the non-fermented dairy and the desired level of fortification.
  • the "fat content" of a product corresponds to the weight of the fat components present in the product relatively to the total weight of the product. The fat content is expressed as a weight percentage. If the fat content - is known for all the ingredients used to prepare the fermented dairy product, the fat content of the fermented dairy product can be calculated from these data.
  • the fat content can be any fat content commonly used in fermented dairy products since it is not an essential parameter for the process according to the present invention.
  • the fortified fermented dairy product according to the process of the present invention can have thus a fat content of between 0 and 10%, notably between 1 and 5%, in particular between 1.5 and 4%.
  • the "protein content" of a product corresponds to the weight of the protein components present in the product relatively to the total weight of the product. The protein content is expressed as a weight percentage. If the protein content is known for all the ingredients used to prepare the fermented dairy product, the protein content of the fermented dairy product can be calculated from these data.
  • the protein content can be any protein content commonly used in fermented dairy products since it is not an essential parameter for the process according to the present invention.
  • the fortified fermented dairy product according to the process of the present invention can have thus a protein content of between 2.5 and 20%, notably between 3 and 10%. in particular between 3.9 and 5%.
  • the fortified fermented dairy product can be in any container commonly used for fermented dairy product with any shape.
  • the container can be made notably of plastic, metal
  • the container can be in particular a container for a single serving. It will be more particularly adapted for a portion of fortified fermented dairy product of 50 to 250 g. For example, a portion of 150g of fortified dairy product according to the invention can provide between 375 mg and 750 mg of calcium in a serving. According to a more preferred embodiment, the process according to the invention comprises the following steps of:
  • said alkaline compound being introduced in a quantity sufficient to have a pH of the non-fermented dairy product between 7 and 7.5, and
  • the process according to the invention comprises the following steps of:
  • dicalcium malate being introduced in a quantity sufficient to have a pH of the non-fermented dairy product between 7 and 7.5
  • the process according to the invention comprises the following steps of:
  • dicalcium malate being introduced in a quantity sufficient to have a pH of the non-fermented dairy product between 7 and 7.5
  • -CPCP calcium potassium citrate phosphate distributed by the Albion company under the name of Calci K complex®. It has a calcium content of around 30%. This ingredient can be made according to a method detailed in the international patent application WOO 1/5451 1.
  • -DCM dicalcium malate distributed by the Albion company. It has a calcium content of around 18%. This ingredient can be made according to a method detailed in the international patent application WO2004/050031.
  • -Ca(OH)2 calcium hydroxide distributed by the Shaefer company under the name of PRECAL®54. It has a calcium content of around 54%.
  • the milk product is made by mixing skimmed milk, cream, milk protein concentrate and skimmed milk powder.
  • the milk product has a protein content of around 4% and a fat content of around 1 ,5%. Preparation of the products
  • the ingredients above mentioned were combined in continuous mixing, in order to achieve a pH between 7 and 7.5. Then, the mixture was heated to a temperature of 9 °C for 6 minutes. Lactic acid bacteria were inoculated and the fermentation was stopped when the fermentation medium reaches the target pH 4.65.
  • the viscosity was measured with a Rheomat RM 200 at a temperature of 10°C and at a shear rate of 64 s ' 1 .
  • the mouthfeel was determined by a sensory panel of testers. It was asked to these testers to determine the mouthfeel for each product (A to L).
  • the expression “smooth” designates that the product has acceptable organoleptic properties (e.g. homogeneous texture) whereas the expression “grainy ++” designates that the product presents a lot of grains (heterogeneous and rough texture).
  • serum production each product is turned out in a plate and the production of serum collected in the plate is measured in a graduated tube (in ml).
  • test B a fermented dairy product without alkaline compound has degraded organoleptic properties (grainy mouthfeel) and a high production of serum during the shelf life.
  • test C a high quantity of alkaline compound induces an important pH rise which is detrimental for fermentation time and for the stability of the final product.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un procédé de préparation d'un produit laitier fermenté enrichi en calcium comprenant les étapes suivantes qui consistent : • a) à mélanger un composé de calcium et de potassium avec un composé alcalin, dans un produit laitier, afin d'obtenir un produit laitier non fermenté, • b) à faire fermenter ledit produit laitier non fermenté afin d'obtenir un produit laitier fermenté.
PCT/IB2014/000689 2014-01-31 2014-01-31 Procédé de production d'une composition enrichie Ceased WO2015114397A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/IB2014/000689 WO2015114397A1 (fr) 2014-01-31 2014-01-31 Procédé de production d'une composition enrichie
PCT/EP2015/051687 WO2015113997A1 (fr) 2014-01-31 2015-01-28 Procédé de production de produits laitiers fermentés enrichis en calcium

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2014/000689 WO2015114397A1 (fr) 2014-01-31 2014-01-31 Procédé de production d'une composition enrichie

Publications (1)

Publication Number Publication Date
WO2015114397A1 true WO2015114397A1 (fr) 2015-08-06

Family

ID=50792474

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/IB2014/000689 Ceased WO2015114397A1 (fr) 2014-01-31 2014-01-31 Procédé de production d'une composition enrichie
PCT/EP2015/051687 Ceased WO2015113997A1 (fr) 2014-01-31 2015-01-28 Procédé de production de produits laitiers fermentés enrichis en calcium

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/EP2015/051687 Ceased WO2015113997A1 (fr) 2014-01-31 2015-01-28 Procédé de production de produits laitiers fermentés enrichis en calcium

Country Status (1)

Country Link
WO (2) WO2015114397A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110959792A (zh) * 2018-09-30 2020-04-07 内蒙古伊利实业集团股份有限公司 一种含乳双歧杆菌的固体饮料及其应用

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2601066A (en) * 1949-12-08 1952-06-17 Soc Etu Chimiques Ind Et Agri Preparation of alkali metal salts from alkali metal chlorides
US5449523A (en) * 1993-04-20 1995-09-12 The Ohio State University Research Foundation Process for the manufacture of a calcium fortified yogurt with improved heat stability
WO2001054511A1 (fr) 2000-01-26 2001-08-02 Roots, Inc. Composition amelioree d'enrichissement en calcium et son procede de fabrication
US20030118694A1 (en) * 2001-10-16 2003-06-26 Maruo Calcium Company Limited Inorganic particles-containing additive composition, manufacturing method thereof and food composition containing the additive composition
WO2004050031A2 (fr) 2002-12-04 2004-06-17 Albion International, Inc. Malates de dimetalhydroxy

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2601066A (en) * 1949-12-08 1952-06-17 Soc Etu Chimiques Ind Et Agri Preparation of alkali metal salts from alkali metal chlorides
US5449523A (en) * 1993-04-20 1995-09-12 The Ohio State University Research Foundation Process for the manufacture of a calcium fortified yogurt with improved heat stability
WO2001054511A1 (fr) 2000-01-26 2001-08-02 Roots, Inc. Composition amelioree d'enrichissement en calcium et son procede de fabrication
US20030118694A1 (en) * 2001-10-16 2003-06-26 Maruo Calcium Company Limited Inorganic particles-containing additive composition, manufacturing method thereof and food composition containing the additive composition
WO2004050031A2 (fr) 2002-12-04 2004-06-17 Albion International, Inc. Malates de dimetalhydroxy

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
BRADSHAW R W ET AL: "High-temperature stability of ternary nitrate molten salts for solar thermal energy systems", SOLAR ENERGY MATERIALS, NORTH-HOLLAND PUBLISHING COMPANY, AMSTERDAM, NL, vol. 21, no. 1, 1990, pages 51 - 60, XP008132476, ISSN: 0165-1633, DOI: 10.1016/0165-1633(90)90042-Y *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110959792A (zh) * 2018-09-30 2020-04-07 内蒙古伊利实业集团股份有限公司 一种含乳双歧杆菌的固体饮料及其应用

Also Published As

Publication number Publication date
WO2015113997A1 (fr) 2015-08-06

Similar Documents

Publication Publication Date Title
US12290080B2 (en) Sweetened dairy products with steviol glycosides and lactase enzyme
CN101904350B (zh) 一种强化钙含量的发酵乳饮料及其生产方法
EP3541961B1 (fr) Streptococcus thermophilus pour utilisation dans la préparation de produits fermentés
US12382972B2 (en) Reduced carbohydrate dairy products
CN102802426A (zh) 产品及其制备方法
EP3364766A1 (fr) Yaourt aromatisé à faible teneur en sucre
US10827764B2 (en) Pressurized spray device containing a low fat fermented dairy product
WO2015114397A1 (fr) Procédé de production d'une composition enrichie
Banerjee et al. Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk
WO2020175274A1 (fr) Aliment ou boisson, agent de masquage de flaveur anormale pour aliment ou boisson, et procédé de masquage de flaveur anormale pour aliment ou boisson
CA3009175C (fr) Produits laitiers sucres contenant des glycosides de steviol et de l'enzymes lactase
EP2765874A1 (fr) Composition comprenant un sel de calcium, procédé de préparation et utilisation dans des produits alimentaires

Legal Events

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

Ref document number: 14726194

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 14726194

Country of ref document: EP

Kind code of ref document: A1