CN1291868A - Sweetening agent - Google Patents

Sweetening agent Download PDF

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Publication number
CN1291868A
CN1291868A CN99803490A CN99803490A CN1291868A CN 1291868 A CN1291868 A CN 1291868A CN 99803490 A CN99803490 A CN 99803490A CN 99803490 A CN99803490 A CN 99803490A CN 1291868 A CN1291868 A CN 1291868A
Authority
CN
China
Prior art keywords
sweetener
food
aspartame
sweetening agent
sucrose
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.)
Pending
Application number
CN99803490A
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Chinese (zh)
Inventor
F·V·维拉格兰
L·E·斯莫尔
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.)
Procter and Gamble Ltd
Procter and Gamble Co
Original Assignee
Procter and Gamble Ltd
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 Procter and Gamble Ltd filed Critical Procter and Gamble Ltd
Publication of CN1291868A publication Critical patent/CN1291868A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • 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

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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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Tea And Coffee (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)

Abstract

The present invention relates to a sweetening agent for use in various ready-to-eat/drink and instant foods and beverages. Said agent comprises: 1. from about 90 to about 99.5 % sucrose, fructose, lactose, glucose, or any mixtures thereof; 2. from about 0.001 to about 5 % aspartame; and 3. from about 0.001 to about 5 % acesulfame K. The sweetening agent of the present invention can be used in medicinal, as well as food and beverage products. It is particularly preferred in those food compositions where a high content of solid materials (e.g. generally greater than 12 %) have been conventionally used. The sweetening agent is suitable for use in instant and ready-to-serve beverages (flavored and unflavored coffees and teas, hot chocolate, juice-containing beverages, nutritional drinks in the form of shakes, malts, and the like (e.g. Ensure3; puddings; sauces; gravies; dressings; mousses; ice cream; yogurt; cream cheese; cheese dips and/or spreads; sour cream; vegetable dips and/or spreads; icings; whipped toppings; frozen confections; milk; coffee whitener; coffee lighteners; and dips and spreads. The blend of sugar (sucrose, fructose, lactose, glucose or any mixture thereof) and alternative sweeteners (aspartame and acesulfame K) allows for the reduction of solids (quantity of powder) needed to prepare a many food or beverage products (e.g. soft drink, gelatin dessert, frozen desserts and the like). The blend of sugar and sweeteners show a higher increase in sweetness than would be expected from adding the three together. The sweetening agent of the present invention also imparts increase in flavor and richness of the beverage or food prepared; alternative sweeteners act as flavor enhancers. Additionally, the sweetening agent of the present invention does not produce the typical aftertaste associated with the alternative sweeteners, generally attributed to be a bitter aftertaste of aspartame.

Description

Sweetener
Affiliated technical field
The present invention relates to a kind of for use in food, beverage and the medicine, have flavouring and improve the mouthfeel effect, and do not have the high intensity sweetener of pleasant impression basically.Sweetener of the present invention also can reduce the solids content in instant/ready-to-drink product and instant food and the instant beverage, so that reach the desirable mouthfeel that low solid content has.
Technical background
Sweetener often is used to be added on Food ﹠ Drink, in drink of particularly fast ripe and ready-to-eat food/promptly and the instant beverage, with the degree of recognition of raising consumer to these products.Instant/promptly the drink and fast ripe product in, when requiring specific mouthfeel, quality and/or taste, solids content usually becomes a problem.The makers-up must consider to be added on the sweetener in the solids content and give the necessary solid of the desired characteristic of Food ﹠ Drink (except that sweetener).
Therefore, need a kind of sweetener that can give sweet taste and can reduce solid content simultaneously.The professional and technical personnel who is engaged in food industry has adopted many technology that this is studied.One of prevailing method is to adopt the sweetener that mixes, and for example, WO 9620608 A1 disclose a kind of processes for producing chewing gums that can delay to discharge sweetener compound (aspartame and acesulfame potassium K).The delaying of sweetener compound discharges by adopting dressing and drying means that the sweetener performance is implemented physical modification and reaches.US 5527554 discloses a kind of do not have sucrose and corn-syrup solids, but except that aspartame, acesulfame potassium K or other artificial sweetener, the frozen confectionery that also adopted lactitol and hydrogenated starch hydrolysate to make as the main body sweetener.US 4737368 discloses a kind of mixture that contains monosaccharide groups and diglycosyl sweetener composition, and said composition is mainly formed by being widely used in the sucrose that increases the edible batching of sweet various foodstuff and other and the mixture of fructose.Ayya, N and Lawless, HT (the quantitative and qualitative evaluation of high-intensity sweeteners and sweet agent mixture, Chemical Senses, 17 (3) 245-259) having reported that sucrose/aspartame mixture and acesulfame potassium K/ asccharin mixture do not have increases sweet synergy (comparative observation to sugariness index estimate superadditivity with estimating index), can be observed aspartame/acesulfame potassium K mixture and has superadditivity.Yet, add to make behind these sweet agent mixtures product common pleasant impression (often thinking negative effect) occur.
Find unexpectedly that the mixture of sugar (sucrose, fructose, lactose or glucose and their any mixture), aspartame and acesulfame potassium K not only has high sugariness, and can also play Food ﹠ Drink and increase the flavor effect.In addition, because high sugariness also can reduce the content of giving the required solid of the required taste of Food ﹠ Drink product, mouthfeel and/or quality.This point is ripe and instant to speed/and be that diet product and instant beverage are desirable especially.
In general, the formulatory always wants solids content in limit food product and the beverage products for various considerations.Have in these Food ﹠ Drink products many with instant/promptly drink form to sell, their solid content is generally 10-20%, and also have many in these products is to be sold to the consumer with the mixed style of doing as " instant " product, and water, milk, fruit juice or other suitable liquid reconstitute into final edible form again by the consumer then.If solids content can not be stablized control easily, when instant product during by consumer's rehydration, the consumer may realize that these products are rare general like water so.
Can increase mouthfeel, thick sense, cream sense, sweet sense and local flavor sense by the solid that more consumption is provided.Yet the solid of more content need use the product of larger volume.As a rule, this changes into the preparation difficulty, thereby has changed the final use of the regulation of Food ﹠ Drink product.For example, in the instant beverage product, this amount that changes into the necessary dryed product of preparation beverage usually increases (a lot of usually spoon).Concerning pudding, mousse, condiment, thick gravy and baste, the amount of making the necessary dry material of final products significantly increases.This will cause same amount finished product, can consume the necessary Package size of goods and increase; For the consumption that reaches a same amount will have to strengthen packing (will cause environment and storage problem), or will obtain less amount (will cause consumer's inconvenience) by present Package size consumer.In addition, the solid content of high-load can influence local flavor and mouthfeel.The solid content of high-load will cause the fat and/or the heat of high level, and the increase expense.
Therefore, wish to have a kind of pleasant impression that do not have basically, can reduce solids content in the Food ﹠ Drink and can strengthen the sweetener of product taste.
The present invention's general introduction
The present invention relates to a kind of various medicines and Food ﹠ Drink product of can be used for, particularly instant/as promptly to drink and be sweetener in delicatessen and the instant beverage, described sweetener comprises:
1. sucrose, fructose, lactose or the glucose of about 90-about 99.5% or their any mixture;
2. about 5% aspartame of about 0.001-; And
3. the about 5% acesulfame potassium K of about 0.001-.
Sweetener of the present invention can be used for comprising in any consumer products of food, beverage and medicine.Be used for adopting usually the high solid content of material (as greater than 12%) food compositions be particularly preferred.Though this sweetener, is specially adapted to beverage instant and i.e. drink (flavouring and not (as the Ensure_) such as coffee ﹠ tea, hot chocolate, the nourishing beverage that contains fruit drink, milk shake form, brewer's worts of flavouring) applicable in all Food ﹠ Drink products; Pudding; Baste; Thick gravy; Condiment; Mousse; The ice river in Henan Province is insulted; Sour milk; Junket; Cheese dip-coating material and/or coating; Sour cream; Vegetables dip-coating material and/or coating; The cake sugar-coat; The top material of beating; Frozen confection; Milk; The coffee coffee whitener; Coffee creamer (coffeelightener); And dip-coating material and coating.
Sugar (sucrose, fructose, lactose, glucose or their any mixture) can reduce making numerous food product or the required solids content (powder amount) of beverage products (as soft drink, gelatin sweet food, frozen confectionery etc.) with the mixture of alternative sweetener (aspartame and acesulfame potassium K).
Mixture sugared and alternative sweetener is shown increases the effect height that sweet effect and/or taste enrichment effect add together to be produced than three kinds of materials of expection.
Sweetener of the present invention can also increase the fragrance of beverage or food, and can make the taste enrichment, might play flavor potentiator because substitute sweetener in the mixture.In addition, sweetener of the present invention can not produce the pleasant impression relevant with alternative sweetener, and this pleasant impression is the bitter pleasant impression of aspartame generation normally.
Detailed description of the present invention
A. stipulate
Term used herein " sugar " is meant sucrose, fructose, lactose, glucose or their any mixture.Term used herein " sucrose " is meant cane suger, beet sugar or their mixture, and the chemical formula of sucrose is C 12H 22O 11Term used herein " fructose " is meant the sugar of levulose or fruit or their mixture, and the chemical formula of fructose is C 6H 12O 6Term used herein " lactose " is meant the sugar in the milk, and its chemical formula is C 12H 22O 11H 2O.Used herein term " glucose " is meant sugar or their any mixture in dextrose or the grape, and its chemical formula is C 6H 12O 6(H 2O).
Term " alternative sweetener ", " artificial sweetener ", " non-caloric sweetener " and " high-intensity sweeteners " are interoperable in this article, are meant aspartame and acesulfame potassium K.
Term used herein " edible immediately " Foods or drinks, " instant " food, " i.e. drink " beverage are interoperable, all are meant the edible immediately Foods or drinks of ready-made Gong consumer.
Term used herein " instant " and " soluble " are used interchangeably when these two terms relate to Food ﹠ Drink, as the instant or soluble coffee product in the hot water particularly in more soluble in water.The mixture that manufacturer makes (or with powder, drying composite, concentrate or with the emulsion form) is mixed this mixture just can dash being made into ready-to-eat food or beverage post sales with waterborne liquid or diluent (being water, milk or other aqueous medium) by the consumer.
Term used herein " medicine " is meant any pharmaceutical preparation or OTC, and product are augmented in any nutrition.Described medicine can be solid-state, liquid, Powdered or emulsion etc. can be any product form of individual human oral.
" bulk density " is meant with " coffee process technology ", pp.127-131 (Avi PublishingCompany, Westport, Conn., 1963, vol.11) described in the global density of many particles of measuring of method.
Term " moisture " and " water " are interoperable in this article.
All granularities that this paper relates to all according to the screening of Unite States Standard screen system, are seen Sivetz and Desrosier, " coffee technology " (Avi Publishing Co.1979), the 701st page.
Term used herein " solid " is meant insoluble composition of all water and water soluble composition.
Term used herein " comprise " be meant can one be used from sweetener, utilize various compositions and treatment step in food and beverage that this sweetener makes and the method for the making sweetener of the present invention.Therefore, term " comprise " comprise more restrictive term " basically by ... form " and " by ... composition ".
Quantity used herein, share, ratio and percentage all are by weight unless otherwise indicated.
B. sweetener
Sweetener of the present invention comprises 90-99.5%, and more preferably about 95-is about 99.3%, most preferably is about 99.2% sugar of about 96-; About 0.001-is about 5%, and more preferably from about 0.005-is about 1.0%, most preferably from about about 0.1% aspartame of 0.01-; About 5% with about 0.001-, more preferably from about 0.005-is about 1%, most preferably from about about 0.1% dioxygen of 0.01%-uh thiazine K.The sugar that is used for sweetener of the present invention is sucrose, fructose, lactose and glucose, and their any mixture.The high-intensity sweeteners that is used for sweetener of the present invention comprises acesulfame potassium K (Sunette TM) and L-aspartyl-L-phenylalanine low-carbon alkyl sweetener (as aspartame) and their any mixture.Particularly preferred sweetener system is a sucrose and the combining of aspartame and acesulfame potassium K, for example the mixture of 98.4% sucrose, 0.8% aspartame and 0.8% acesulfame potassium K.Other preferred compositions according to the present invention comprises 99.2% sucrose, 0.4% aspartame and 0.4% acesulfame potassium K.Another kind of preferred compositions comprises 99.4% sucrose, 0.3% aspartame and 0.3% acesulfame potassium K according to the present invention.
The method for optimizing of preparation sweetener of the present invention is that the ordinary skill skilled person uses always and dried hybrid technology easy to implement.
Embodiment 1
Prepare sweetener 1000 grams by following batching:
Batching Gram
Sucrose ????984
Aspartame ????8
Acesulfame potassium K ????8
Place the Hobart mixer to mix 5 minutes all batchings.
Embodiment 2
Prepare sweetener 1000 grams by following batching:
Batching Gram
Sucrose ????497
Fructose ????497
Aspartame ????3．0
Acesulfame potassium K ????3．0
Place the Hobart mixer to mix 5 minutes all batchings.
Embodiment 3
Except that all or part of sucrose and/or fructose usefulness glucose and/or lactose replacement, all the other prepare sweetener by embodiment 1 or embodiment 2 listed batchings.
Embodiment 4
Mixture of soft drink 1000 grams that prepare perfuming by following batching:
Batching Gram
Sucrose 826
Aspartame 4．0
Acesulfame potassium K 4．0
Citric acid 56
Calcium phosphate 27．5
Natrium citricum 27．5
Ascorbic acid 27．5
Flavorant 27．5
Place the Hobart mixer to mix 5 minutes all batchings.
Perfuming soft drink: in 26 gram dry mixtures, add 974 ml waters, through being mixed and made into 1000 milliliters of beverages.
Embodiment 5
Prepare gelatin sweet food mixture 1000 grams by following batching:
Batching Gram
Sucrose 382
Fructose 254
Gelatin 227
Adipic acid 39
Flavorant 41
Aspartame 3．8
Acesulfame potassium K 3．8
Natrium citricum 29．2
Sodium hydrogen phosphate 20
Place the Hobart mixer to mix 5 minutes all batchings.
Gelatin sweet food: add 465 milliliters of hot water and stir to 8.6 gram gelatin sweet food mixtures, add 465 milliliters of cold water again and then mixture is refrigerated to solidify and makes the gelatin sweet food.
Embodiment 6
Prepare perfuming instant tea product (1000 gram) by following batching:
Batching Gram
Non-newborn cream (50% fat) 400
Simplesse_(micronize whey protein) 150
Sucrose 278
Starch 50
Aspartame 1．0
Acesulfame potassium K 1．0
Instant tea 100
Silica 10
Flavorant 10
Place the Hobart mixer to mix 5 minutes all batchings.
Perfuming cream tea beverage: in 82 gram dry mixtures, add 918 ml waters and be mixed and made into 1000 milliliters of beverages at 180 (82 ℃).
Embodiment 7
A. chocolate dry mixture: prepare chocolate powdery compound by following batching:
Batching ????％
Embodiment 2 sweeteners ????477．4
Beverage cream ????238．7
Sodium chloride ????6．36
The fermentation cocoa power, 14% fat ????254．6
Pigment ????1．11
Citric acid ????7．95
Yoshinox BHT (BHT) ????0．006
Vitamin mixtures (V C、V B2, nicotinic acid, V B1And pantothenic acid) ????7．33
Ferrous fumarate ????0．95
Mineral mixture (tricalcium orthophosphate) ????0．794
Synthetic chocolate spices ????4．80
With above-mentioned each batch mixes together to mixing to make chocolate powder.25 these chocolate powders of gram are added to the stirring of also exerting oneself in 240 ml milks can be made into drinkable beverage.
B. promptly drink fortified beverage: can finish by the method identical with preparing beverage mix (face A sees before) is the preparation of drinkable trophism fortified beverage, and this beverage relates to dry ingredients such as cocoa power, beverage at least with cream, source of iron, vitamin and other mineral matter etc.The main adding waterborne liquid that is not both, common addition are that about 60-of the beverage product promptly drunk of finished product is about 98%, preferably about 75-about 95%.The waterborne liquid that is suitable for comprises water and milk.The source of milk that is suitable for comprises whole milk, lowfat milk, skim milk, by the liquid milk of milk powder and water rehydration etc.
Embodiment 8
Can adopt the sweetener that makes as embodiment 1 or 3 described any methods to prepare the chocolate dry mixture of embodiment 7.

Claims (9)

1. sweetener, this sweetener comprises:
A) 90-99.5%, preferred 95-99.3%, more preferably 96-99.2%, the most preferably sucrose of 98.4-99.2%, fructose, lactose or glucose or their any mixtures;
B) 0.001-5%, preferred 0.005-1.0%, more preferably 0.01-0.1%, the most preferably aspartame of 0.8-0.4%;
C) 0.001-5%, preferred 0.005-1.0%, more preferably 0.01-0.1%, most preferably the acesulfame potassium K of 0.8-0.4%.
2. require each sweetener according to aforesaid right, wherein sweetener is a sucrose.
3. require each sweetener according to aforesaid right, wherein sweetener is a fructose.
4. require each sweetener according to aforesaid right, wherein sweetener is a lactose.
5. require each sweetener according to aforesaid right, wherein sweetener is a glucose.
6. comprise each the perfuming soft drink compound of sweetener of aforesaid right requirement.
7. comprise each the perfuming tea product of sweetener of aforesaid right requirement.
8. comprise each the drug products of sweetener of aforesaid right requirement.
9. comprise each the caffeol product of sweetener of aforesaid right requirement.
CN99803490A 1998-01-30 1999-01-29 Sweetening agent Pending CN1291868A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US1625698A 1998-01-30 1998-01-30
US09/016,256 1998-01-30

Publications (1)

Publication Number Publication Date
CN1291868A true CN1291868A (en) 2001-04-18

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EP (1) EP1049388A1 (en)
JP (1) JP2002501732A (en)
CN (1) CN1291868A (en)
AU (1) AU2568899A (en)
BR (1) BR9907991A (en)
CA (1) CA2319059A1 (en)
WO (1) WO1999038390A1 (en)

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BR9907991A (en) 2000-10-24
AU2568899A (en) 1999-08-16

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