CA1047827A - Coating process - Google Patents
Coating processInfo
- Publication number
- CA1047827A CA1047827A CA216,602A CA216602A CA1047827A CA 1047827 A CA1047827 A CA 1047827A CA 216602 A CA216602 A CA 216602A CA 1047827 A CA1047827 A CA 1047827A
- Authority
- CA
- Canada
- Prior art keywords
- setting
- solution
- aqueous
- hardening
- alginate
- 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.)
- Expired
Links
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/18—Simulated fruit products
-
- 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
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- Seasonings (AREA)
- Processes Of Treating Macromolecular Substances (AREA)
- Formation And Processing Of Food Products (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Application Of Or Painting With Fluid Materials (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE:
Damage and inconvenient splashing when an object with at least a coating of a settable or hardenable liquid is dropped or thrown into a liquid setting or hardening agent is reduced or even eliminated by foaming the surface of the liquid setting or hardening agent. Foaming can be achieved in a preferred form of the invention by bubbling air under the surface of the liquid to ensure constant breaking of the surface of the liquid.
Damage and inconvenient splashing when an object with at least a coating of a settable or hardenable liquid is dropped or thrown into a liquid setting or hardening agent is reduced or even eliminated by foaming the surface of the liquid setting or hardening agent. Foaming can be achieved in a preferred form of the invention by bubbling air under the surface of the liquid to ensure constant breaking of the surface of the liquid.
Description
cQ. ~o~
1C34'~8;27 The invention relates to a process in which an object having at least a coating of an alginate or low-methoxy pecta-te sol is dropped or thrown into an aqueous se-tting or hardenin~ solution.
Such processes have been propossd in particular for encapsulation of liquids and o-f solids, In encapsulation processes the object has only an outer coating of the sol.
As far as the present in~ention is concerned it is preferably applicable to such processes but is also applicable to the situation where homogeneous drops of the sol are dropped or thrown into an aqueous setting or hardenin_ agent, A particular example of such a process is described in thespecification of Netherlands patent applica-tion 7400889 and the specification of its corresponding Canadian patent 1,008,29~, A problem is that the impact of the object on enterin~
the setting or hardening solution affects the quality and possible throughput of the product, The impact can distort the shape of the object, if it is liquid, and also distort or displace the coating, A further problem is that splashing disrupts objects entering the setting or hardening solution later, It has now been found that these effects can be overcome or at least mitigated by foaming the surface of the setting or hardening solution, ~' ' cQ.709 1~;)47~,Z7 The in~ention therefore provides a process in which an object with at least a coatin~ of an alginate or low-metho~-pectate sol is dripped or thrown into an aqueous setting or hardening solution in which foaming ta~es place where a the objects enters.
The -foaming should preferably be such that the surfac~
of the aqueous setting or hardening solution is raised be-t~een
1C34'~8;27 The invention relates to a process in which an object having at least a coating of an alginate or low-methoxy pecta-te sol is dropped or thrown into an aqueous se-tting or hardenin~ solution.
Such processes have been propossd in particular for encapsulation of liquids and o-f solids, In encapsulation processes the object has only an outer coating of the sol.
As far as the present in~ention is concerned it is preferably applicable to such processes but is also applicable to the situation where homogeneous drops of the sol are dropped or thrown into an aqueous setting or hardenin_ agent, A particular example of such a process is described in thespecification of Netherlands patent applica-tion 7400889 and the specification of its corresponding Canadian patent 1,008,29~, A problem is that the impact of the object on enterin~
the setting or hardening solution affects the quality and possible throughput of the product, The impact can distort the shape of the object, if it is liquid, and also distort or displace the coating, A further problem is that splashing disrupts objects entering the setting or hardening solution later, It has now been found that these effects can be overcome or at least mitigated by foaming the surface of the setting or hardening solution, ~' ' cQ.709 1~;)47~,Z7 The in~ention therefore provides a process in which an object with at least a coatin~ of an alginate or low-metho~-pectate sol is dripped or thrown into an aqueous setting or hardening solution in which foaming ta~es place where a the objects enters.
The -foaming should preferably be such that the surfac~
of the aqueous setting or hardening solution is raised be-t~een
2 mms and 25 mms. Foaming is to be taken to cover the situation lihen there is constant breaking of the surface 1t~ of the aqueous setting or hardening solution as well as the situation where there are bubbles of gas with an appreciable life-time. Indeed, it has further been found that a preferred method of foamin of the aqueous settin~
or hardening solution is by blowing air into the aqueous 1-~ setting or hardening solution so that bubbles of air are constantly breaking at the surface. Any gas can be used that is non-reactive in the process used. Air will often ~e most convenient.
Particularly preferably the foaming raises the surface Or the aqueous setting or hardening solution between 2mms and 10 mms.
The invention is particularly applicable to processes in ~hich a liquid is encapsulated by co-extruding the liquid and the alginate or low-methoxy pectate sol to give a coating to the sphere of the first liquid formed on extrusion and dropping the coated sphere into the aqueous setting or harde~lin~
-~.709 solution. Examples of~ such processes ha~e been mentioned above, in particular reference should be made to the specification Or or its corresponding Canadian patent lOOS294 and Netherlands patent application 7400~89. In such a process the co-extrusion nozzle is preferably 2-~0 cms above the surface of the aqueous setting or hardening solution and, as stated in the Netherlands specification, it is particularly preferably 5-20 cms above, especiall~-about ~0 cms above the aqueous setting or hardening solution (i.e. from the top of the foamed surface).
It has now been realised that in co-extrusion impact of the coated object on the liquid setting or hardeninF agent causes special problems : there is a surprising likelihood that splashes of the aqueous setting or hardening solution 1~ will hit the co-extrusion nozzle and, by causin_ at least incipient setting or hardening of the sol, interfere ~ith proper formation of the coated drops. The present invention is particularly successful at alleviating this problem.
Particularly when a number of co-extrusion nozzles are used, for example, in a head containing a number of nozzles, methods described in the prior art are less successful.
In one such prior art method the drops fall into a slopinF, flowing setting bath. The present process has the advantage of simplicity but with a number of nozzles also _~ elim nates the problem reliably. The prior art method does not eliminate the problem so reliably.
c~.~03 1~a7~Z7 As the aqueous setting or hardening solution aqueous solutions of a calciul~ or other alkaline earth sal-t are preferred. An aqueous solution of an edible calcium salt is particularly convenient as the aqeuous set-ting or hardening solution. Preferred calcium salts are calcium lactate, citrate, gluconate and acetate. Preferably the concentration of calcium ions provided by the water-soluble calcium salt in the setting or hardening solution is equivalent to that provided by 1-10%~ by weigh-t, particularly 4-7,~, of calcium lactate.
In a preferred form of -the invention i-t is applied to the preparation of simulated fruits : for instance a fruit-flavoured aqueous solution or suspension preferably based on fruit pulp or puree is co-extruded ~iith an alcinate 1, or low methoxy pectate sol to give fruit-fla~oured drops coated with the sol. These drops are then dropped into an aqueous setting or hardening solution containing an edible, water-soluble salt The fruit-flavoured aqueous solution can, but need not necessarily, contain such a water-soluble, edible salt. For details of a preferred such process reference should be made to Netherlands patent specification 74008~9 or its corresponding Canadian patent 1,008,294.
T The accompanying drawing is a diagram of a preferred form of an apparatus suitable for preparin_ products b~- a process according to the invention (A) is a sche~atic . .
cQ.70~
1~)4~8Z7 sideview an~ (B) is a schematic plan of the apparatus.
detailed process usin~ the apparatus is described below and is illustrated by an example. Fur-ther details can be found from Netherlands patent specifica-tion 7400889 or a the specification if its corresponding Canadian patent 1,008,294. The following also indicates further preferred aspects of the invention.
Objects 1 (coated or homogeneous) are dispensed from a forming nozzle 2 and fall to an aqueous settin_ or hardening solution 3. ~he nozzle 2 is placed preferably 20-300 mm abo~-e the foamed surface of -the solution 3. A supply of compressed non-reactive gas is delivered to the tube 4 and released throu~h a series of fine holes 5 preferably 0,01 - 2.0 mm in diameter.
The gas is released beneath the surface of the solution 3.
1.5 ~h~-g-as-is released beneath the surface--~f the--solution 3-, The distance to the foamed surface of the solution 3 is preferably from 20 mm to 150 mm. Bubbles of gas rise to the surface forming a foam 6 raising the effective surface of the solution 3 by 2 mm to 25 mm. The objects 1 fall into the foam 6 and preferably are light enough to float in the solution
or hardening solution is by blowing air into the aqueous 1-~ setting or hardening solution so that bubbles of air are constantly breaking at the surface. Any gas can be used that is non-reactive in the process used. Air will often ~e most convenient.
Particularly preferably the foaming raises the surface Or the aqueous setting or hardening solution between 2mms and 10 mms.
The invention is particularly applicable to processes in ~hich a liquid is encapsulated by co-extruding the liquid and the alginate or low-methoxy pectate sol to give a coating to the sphere of the first liquid formed on extrusion and dropping the coated sphere into the aqueous setting or harde~lin~
-~.709 solution. Examples of~ such processes ha~e been mentioned above, in particular reference should be made to the specification Or or its corresponding Canadian patent lOOS294 and Netherlands patent application 7400~89. In such a process the co-extrusion nozzle is preferably 2-~0 cms above the surface of the aqueous setting or hardening solution and, as stated in the Netherlands specification, it is particularly preferably 5-20 cms above, especiall~-about ~0 cms above the aqueous setting or hardening solution (i.e. from the top of the foamed surface).
It has now been realised that in co-extrusion impact of the coated object on the liquid setting or hardeninF agent causes special problems : there is a surprising likelihood that splashes of the aqueous setting or hardening solution 1~ will hit the co-extrusion nozzle and, by causin_ at least incipient setting or hardening of the sol, interfere ~ith proper formation of the coated drops. The present invention is particularly successful at alleviating this problem.
Particularly when a number of co-extrusion nozzles are used, for example, in a head containing a number of nozzles, methods described in the prior art are less successful.
In one such prior art method the drops fall into a slopinF, flowing setting bath. The present process has the advantage of simplicity but with a number of nozzles also _~ elim nates the problem reliably. The prior art method does not eliminate the problem so reliably.
c~.~03 1~a7~Z7 As the aqueous setting or hardening solution aqueous solutions of a calciul~ or other alkaline earth sal-t are preferred. An aqueous solution of an edible calcium salt is particularly convenient as the aqeuous set-ting or hardening solution. Preferred calcium salts are calcium lactate, citrate, gluconate and acetate. Preferably the concentration of calcium ions provided by the water-soluble calcium salt in the setting or hardening solution is equivalent to that provided by 1-10%~ by weigh-t, particularly 4-7,~, of calcium lactate.
In a preferred form of -the invention i-t is applied to the preparation of simulated fruits : for instance a fruit-flavoured aqueous solution or suspension preferably based on fruit pulp or puree is co-extruded ~iith an alcinate 1, or low methoxy pectate sol to give fruit-fla~oured drops coated with the sol. These drops are then dropped into an aqueous setting or hardening solution containing an edible, water-soluble salt The fruit-flavoured aqueous solution can, but need not necessarily, contain such a water-soluble, edible salt. For details of a preferred such process reference should be made to Netherlands patent specification 74008~9 or its corresponding Canadian patent 1,008,294.
T The accompanying drawing is a diagram of a preferred form of an apparatus suitable for preparin_ products b~- a process according to the invention (A) is a sche~atic . .
cQ.70~
1~)4~8Z7 sideview an~ (B) is a schematic plan of the apparatus.
detailed process usin~ the apparatus is described below and is illustrated by an example. Fur-ther details can be found from Netherlands patent specifica-tion 7400889 or a the specification if its corresponding Canadian patent 1,008,294. The following also indicates further preferred aspects of the invention.
Objects 1 (coated or homogeneous) are dispensed from a forming nozzle 2 and fall to an aqueous settin_ or hardening solution 3. ~he nozzle 2 is placed preferably 20-300 mm abo~-e the foamed surface of -the solution 3. A supply of compressed non-reactive gas is delivered to the tube 4 and released throu~h a series of fine holes 5 preferably 0,01 - 2.0 mm in diameter.
The gas is released beneath the surface of the solution 3.
1.5 ~h~-g-as-is released beneath the surface--~f the--solution 3-, The distance to the foamed surface of the solution 3 is preferably from 20 mm to 150 mm. Bubbles of gas rise to the surface forming a foam 6 raising the effective surface of the solution 3 by 2 mm to 25 mm. The objects 1 fall into the foam 6 and preferably are light enough to float in the solution
3. The solution 3 is circulated through an inlet pipe 7 moving the floating objects away from the foaming area. A
wire mesh 8 separates the objects from the foam-forming tubes.
2~ EXAMPLE I
Homogeneous drops of a solution containing,by wei~ht, : _ '~
~a cQ.709 1~47~
o/o Sodium aleinate 1.0 Su~ar ~
Colouring + Flavouring 0.5 Water 94~5 - 100.0 fall 10 cm into anaqueous setting or a hardening solution eontaining by weight :- ;
Caleium lactate 6.0 Sugar 22.0 ~alic acid 0,5 Water 71.5 100.O
The settina or hardening solution is -foamed by eompressed air pumped beneath its surface. The foam raises the surface of the solution by 10 mms. The apparatus is 1.~ as described above in relation to the Figure. Flavoured drops are obtained in high and eonsistent yield.
EXAl~PLE II
-A blaekcurrant pulp mix eontaining caleium ions was prepared by mixing together the -following ineredients:
/0 by weight Blaekeurrant pulp41.1 Water 42.~
Caleium laetate 1.0 Citrie aeid 0.2 ~-5 Sugar 12.7 Cross linked farina1.7 Carboxymethyl eellulose O.a ,' ' - . ' '' ' . ~ -:- . ~ . :
- -' :
cQ.709 ~478;Zi An alginate sol containing 2% by weight of sodium alginate was separately prepared.
The above ingredients were fed to the apparatus illustrated in Canadian patent 1,008,294. The blackcurrant pulp mix was pumped along a supply line of the apparatus at a rate of 3 kg per hour and the alginate sol was pumped along another supply line at 1 kg per hour. The pneumatic pulsator attached to the air line was set to operate at 160 pulses per minute. The apparatus used had a tube with an extension outlet of 5 mm diameter and a jacket with an inner diameter of 9 mm (corresponding to an annular width for the chamber in the apparatus of 2 mm). The bath in the apparatus contained a 3% by weight aqueous solution of calcium lactate.
Drops of blackcurrant pulp coated with alginate sol were extruded from the outlet at a rate of 160 per minute. The bath was foamed by compressed air pumped beneath the surface of the bath as described above in relation to the Figure of the present application.
The surface of the bath was raised by 10 mms. The drops, obtained -in high and consistent yield, were left immersed in the bath for 5 minutes after which time the exterior was firm and had lost the stickiness characteristic of an alginate sol. The products could be easily handled without breaking. When canned in an aqueous syrup and sterilised at 100C for 30 minutes the simulated black-currants formed had a texture remarkably similar to that of real cooked blackcurrants.
wire mesh 8 separates the objects from the foam-forming tubes.
2~ EXAMPLE I
Homogeneous drops of a solution containing,by wei~ht, : _ '~
~a cQ.709 1~47~
o/o Sodium aleinate 1.0 Su~ar ~
Colouring + Flavouring 0.5 Water 94~5 - 100.0 fall 10 cm into anaqueous setting or a hardening solution eontaining by weight :- ;
Caleium lactate 6.0 Sugar 22.0 ~alic acid 0,5 Water 71.5 100.O
The settina or hardening solution is -foamed by eompressed air pumped beneath its surface. The foam raises the surface of the solution by 10 mms. The apparatus is 1.~ as described above in relation to the Figure. Flavoured drops are obtained in high and eonsistent yield.
EXAl~PLE II
-A blaekcurrant pulp mix eontaining caleium ions was prepared by mixing together the -following ineredients:
/0 by weight Blaekeurrant pulp41.1 Water 42.~
Caleium laetate 1.0 Citrie aeid 0.2 ~-5 Sugar 12.7 Cross linked farina1.7 Carboxymethyl eellulose O.a ,' ' - . ' '' ' . ~ -:- . ~ . :
- -' :
cQ.709 ~478;Zi An alginate sol containing 2% by weight of sodium alginate was separately prepared.
The above ingredients were fed to the apparatus illustrated in Canadian patent 1,008,294. The blackcurrant pulp mix was pumped along a supply line of the apparatus at a rate of 3 kg per hour and the alginate sol was pumped along another supply line at 1 kg per hour. The pneumatic pulsator attached to the air line was set to operate at 160 pulses per minute. The apparatus used had a tube with an extension outlet of 5 mm diameter and a jacket with an inner diameter of 9 mm (corresponding to an annular width for the chamber in the apparatus of 2 mm). The bath in the apparatus contained a 3% by weight aqueous solution of calcium lactate.
Drops of blackcurrant pulp coated with alginate sol were extruded from the outlet at a rate of 160 per minute. The bath was foamed by compressed air pumped beneath the surface of the bath as described above in relation to the Figure of the present application.
The surface of the bath was raised by 10 mms. The drops, obtained -in high and consistent yield, were left immersed in the bath for 5 minutes after which time the exterior was firm and had lost the stickiness characteristic of an alginate sol. The products could be easily handled without breaking. When canned in an aqueous syrup and sterilised at 100C for 30 minutes the simulated black-currants formed had a texture remarkably similar to that of real cooked blackcurrants.
Claims (8)
1. A process in which an object having at least a coating of an alginate or low-methoxy pectate sol is dropped or thrown into an aqueous setting or hardening solution in which foaming takes place where the object enters.
2. A process as claimed in Claim 2 in which the object having at least a coating of an alginate or low-methoxy pectate sol is an aqueous drop containing fruit flavour, pulp or puree.
3. A process as claimed in any Claim 1 in which the object having at least a coating of an alginate or low-methoxy pectate sol is prepared by co-extrusion from a co-extrusion nozzle.
4. A process as claimed in Claim 3 in which the co-extrusion nozzle is 5 to 20 cms above the surface of the aqueous setting or hardening solution.
5. A process as claimed in any one of Claims 1 to 3 in which the aqueous setting or hardening solution is a solution of a calcium salt.
6. A process as claimed in any one of Claims 1 to 3 in which the foaming raises the surface of the liquid setting or hardening agent between 2 mms and 25 mms.
7. A process as claimed in Claim 3 or Claim 4 in which more than one nozzle is used.
8. A process as claimed in any one of Claims 1 to 3 in which the aqueous setting or hardening solution is foamed by blowing a non-reactive gas into the bath.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5920873 | 1973-12-20 | ||
| IE100/74A IE38762B1 (en) | 1973-01-23 | 1974-01-17 | Process for preparing encapsulated drops of fruit materia |
| GB59208/73A GB1507445A (en) | 1974-08-01 | 1974-08-01 | Process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1047827A true CA1047827A (en) | 1979-02-06 |
Family
ID=27259181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA216,602A Expired CA1047827A (en) | 1973-12-20 | 1974-12-16 | Coating process |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JPS5752094B2 (en) |
| AU (1) | AU497631B2 (en) |
| CA (1) | CA1047827A (en) |
| DE (1) | DE2459898A1 (en) |
| ES (1) | ES433154A1 (en) |
| FR (1) | FR2255101A1 (en) |
| IT (1) | IT1027131B (en) |
| LU (1) | LU71509A1 (en) |
| NL (1) | NL188497C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4985263A (en) * | 1989-11-30 | 1991-01-15 | Nestec S.A. | Coating method for frozen confectionery products |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE712485C (en) * | 1939-02-01 | 1941-10-20 | Aeg | Process for the production of liquid drops surrounded by a solid cover |
-
1974
- 1974-12-16 CA CA216,602A patent/CA1047827A/en not_active Expired
- 1974-12-16 AU AU76497/74A patent/AU497631B2/en not_active Expired
- 1974-12-17 FR FR7441504A patent/FR2255101A1/en active Granted
- 1974-12-18 DE DE19742459898 patent/DE2459898A1/en not_active Ceased
- 1974-12-18 LU LU71509A patent/LU71509A1/xx unknown
- 1974-12-19 IT IT70695/74A patent/IT1027131B/en active
- 1974-12-19 NL NLAANVRAGE7416558,A patent/NL188497C/en not_active IP Right Cessation
- 1974-12-19 JP JP49146273A patent/JPS5752094B2/ja not_active Expired
- 1974-12-19 ES ES433154A patent/ES433154A1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NL7416558A (en) | 1975-06-24 |
| FR2255101A1 (en) | 1975-07-18 |
| ES433154A1 (en) | 1977-02-16 |
| LU71509A1 (en) | 1975-08-20 |
| DE2459898A1 (en) | 1975-07-03 |
| AU497631B2 (en) | 1978-12-21 |
| NL188497B (en) | 1992-02-17 |
| AU7649774A (en) | 1976-06-17 |
| FR2255101B1 (en) | 1978-06-23 |
| JPS5752094B2 (en) | 1982-11-05 |
| JPS5095184A (en) | 1975-07-29 |
| IT1027131B (en) | 1978-11-20 |
| NL188497C (en) | 1992-07-16 |
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