GB2180733A - Calcium-fortified milk product - Google Patents
Calcium-fortified milk product Download PDFInfo
- Publication number
- GB2180733A GB2180733A GB08622990A GB8622990A GB2180733A GB 2180733 A GB2180733 A GB 2180733A GB 08622990 A GB08622990 A GB 08622990A GB 8622990 A GB8622990 A GB 8622990A GB 2180733 A GB2180733 A GB 2180733A
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- GB
- United Kingdom
- Prior art keywords
- milk
- calcium
- calcium phosphate
- milk product
- process according
- Prior art date
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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; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
A calcium-fortified milk product and associated process of preparation, wherein a calcium phosphate is dispersed in cow's milk using a stabilising and suspending agent e.g. carragheenan. The product provides a convenient means of ingesting the U.S. Recommended Daily Allowance of calcium.
Description
SPECIFICATION
Calcium-fortified milk product
This invention relates to a calcium-fortified milk product.
Calcium is a required mineral in the human diet, dietary calcium is necessary to offset calcium losses which accompany physiological processes, such as, excretion and lactation.
Cow's milk, and dairy products manufactured from cow's milk, are major sources of calcium and phosphorus in the diet of many individuals. Pasteurised whole cow's milk contains about 1.2 gm of calcium per litre (1.1 gm per US quart). The United States Recommended Daily Allowance (USRDA) of calcium for an adult is 1000 mgm. Thus, an adult whose daily calcium requirement is met exclusively by milk consumption would need to consume approximately 5/6 of a liter (8/9 quart) of milk each day. In addition to the substantial amount of calcium provided by cow's milk, whole milk provides protein, fat, and carbohydrate.
Milk is favored as a source of calcium for members of groups which can especially benefit from increased dietary calcium (such as pre-menstrual women who are desirous of "banking" bone prior to their poet-menetrual years), because it appears to improve bone "remodeling" (i.e. accretion and resorption of calcium in bone) compared to the calcium carbonate most often employed in calcium-containing dietary suplements. R.R. Recker et al,
Am. J. Clin. Nutr., 41 (1985) 254, 260.
In response to consumer demand for low calorie products having high nutritional quality, milk processors have supplied milk products having varying levels of butterfat. Whole milk contains approximately 3.7 percent butterfat by weight. Skim milk, which is milk containing less than 0.5 percent by weight butterfat, has approximately half the calorie content of whole milk. Skim milk contains approximately the same level of calcium as whole milk. Nevertheless, a nutrition-conscious consumer, seeking to ensure that his or her daily requirement for calcium is satisfied by consuming milk, needs to drink a ten-ounce (0.3 liter) glass of whole or skimmed milk with each meal. Even the most conscientious milk consumer may find this level of consumption inconvenient, impractical or excessive.Thus there is a need for a milk product which provides the minimum daily requirement of calcium in a convenient and practical form.
About two-thirds of the calcium in milk is present in a colloidal form. Calcium in this form is present as colloidal calcium phosphate associated with casein micelles. The colloidal calcium phosphate of cow's milk is a complex natural product which contains minor proportions of a number of components other than calcium and phosphate, such as magnesium, zinc, and citrate. T.C. McGann et al, Biochimica et Biophysica Acta, 760 (1983) 415-420.
The remaining third of the calcium in milk is present in soluble form. Calcium ion constitutes about 10 percent of the total calcium in bovine milk. Milk calcium is discussed in M.
Kirchgessner, et al, Nutrition and the Composition of Milk (J.B. Lippincott Co., Philadelphia, 1967) 210-213.
The addition of calcium phosphate to cow's milk which is subsequently made into cheese is described in V.S. Tenditnic et al, Molochanaya Promyshlennost, 8 (1977) 18, and H.S.
Satin et al, Netherlands Milk and Dairy J., 23(4) (1969) 276. Calcium phosphate has also been added to milk for experimental purposes to explore problems associated with the steam injection heating of milk. M.D. O'Riordain, Dissertation Abs. Int., 75-18141 (1975).
Calcium phosphate has also been used as an ion exchanger to remove radioactive isotopes such as strontium which contaminate milk.
U.S. Patents, 3,094,419 and 3,186,849.
However, in none of the above cases was calcium phosphate added to the milk for the purpose of preparing calcium-fortified liquid milk for consumption as a liquid.
It has now been found that, in accordance with one aspect of the invention, a calciumfortified milk product can be obtained by a process comprising mixing together normal cow's milk, at least one calcium phosphate selected from monobasic calcium phosphate, dibasic calcium phosphate and tribasic calcium phosphate, and an effective amount of an agent for stabilising and suspending the calcium phosphate in the milk.
Preferably, the stabilising and suspending agent is carrageenan, although other suitable stabilising and suspending agents may be used, as will be discussed in more detail hereinbelow.
The present invention permits the health conscious individual to reduce the total daily volume of milk which he or she must consume to obtain his or her minimum daily requirement of calcium. For example, rather than having to drink at least about three full tenounce glasses of unfortified milk, the individual need only consume two eight-ounce glasses of milk product of the present invention to meet his or her minimum daily adult requirement of calcium.
The present invention provides carbonatefree calcium. Carbonate is suspected to have a negative effect on bone remodeling. R.R.
Recker et al, op. cit. In addition, carbonate is known to bind up dietary iron into insoluble iron carbonate in most circumstances. B.
Dawson Hughes et al, Am. J. Clin. Nut., 44 (1986) 83; M.A. O'Neil-Cutting et al, J. Am.
Med. Assn., 225 (1986) 1468. Phosphate, the counter-ion of the calcium provided in the present invention, is not believed to affect calcium accretion.
The calcium-fortified milk product of the present invention has a good taste. The process may be used to prepare calcium-fortified milk products having different levels of butterfat, such as skim milk, whole milk, low fat milks such as "1%" (butterfat) and "2%" (butterfat) milks. In addition, the process may be used to prepare specialty liquid milk products such as lactose reduced milk (milk having a low level of lactose), and flavored milks such as chocolate milk. The calcium-fortified milk product is not adversely affected by homogenization or pasteurization.
In addition, the process of the present invention provides a calcium-fortified milk product which does not separate appreciably on standing, which mixes easily and evenly with minor agitation even after prolonged standing, and which has no perceptible grittiness when consumed. The present invention additionally permits those consuming expensive, inconvenient and now nutritionally questionable calcium dietary supplements in the form of tablets and capsules to reduce or discontinue their consumption of such supplements. These and other advantages and objects of the present invention will be apparent from the detailed description and examples given below.
The invention also provides a calcium-fortified liquid milk product comprising cow's milk, at least one calcium phosphate selected from monobasic calcium phosphate, dibasic calcium phosphate, and tribasic calcium phosphate, and an effective amount of agent for stabilizing and suspending the calcium phosphate in the milk.
As the stabilising and suspending agent, it is preferred to use carrageenan, which is well known to have a special reactivity with milk protein which makes it possible to suspend solid particles, such as cocoa, in milk with the use of a very small amount of carrageenan (on the order of 0.025%) by creating a thickened system and forming a weak gel, but which only slightly increases the viscosity of the milk. As an alternative or in addition to carrageenan, other stabilizing agents may be employed. Examples are starch, pectin, dextrins and xanthan gum; sea weed extracts such as agar, algin, and furcellaran; tree exudates and extracts such as gum arabic and gum tragacanth; and seed or root extracts such as locust bean gum and guar gum.
Tribasic calcium phosphate, also known as tricalcium phosphate, may take any of several different crystalline forms. The most prevalent in non-marine biological systems is hydroxyapatite, which has the empirical formula Ca 5(PO4)30H. Hydroxyapatite makes up approximately 60 percent of bone and is also present in the enamel and dentine of teeth. Another crystalline form of tribasic calcium phosphate is the mineral whitlockite, beta-Ca3(PO4)2. The precipitation of hydroxyapatites to form biological structures has been extensively studied.
For a review, see A.S. Posner et al, "Chemistry and Structure of Precipitated Hydroxyapa tites," Phoskhate Minerals (Springer-Verlag,
New York 1984) 330-350. Tribasic calcium phosphate has slight solubility in water. The solubility of various calcium phosphates in milk has been studied. L.C. Chaplin, J. Dairy Res., 51 (1984) 251-257.
Dibasic calcium phosphate is available in the dihydrated form, that is, as CaHPO4-2H20, which is also slightly soluble in water. Monobasic calcium phosphate is also available in. a hydrated form, namely, Ca(H2PO4)2-H20, which has a somewhat greater water solubility than the tribasic and dibasic phosphates.
Preferably, tribasic or dibasic calcium phosphate is used to prepare the compositions of the present invention. More preferably, a tribasic calcium phosphate is used in the present process. For example, a hydroxyapatite such as that sold by Gallard/Schlesinger Chemical
Mfg. Corp. as food grade anhydrous tricalcium phosphate may be used. A tribasic calcium phosphate is preferred because it provides the greatest proportion of calcium per unit weight of calcium salt. Because the calcium phosphate is believed to be substantially insoluble in the milk to which it is added, it is preferred to use a calcium phosphate which has a small initial particle size, such as on the order of 5 microns (5 x 10;p04 cm), to facilitate the process of dispersing the calcium phosphate in the milk and to minimize the sensation of grittiness experienced when the milk is consumed.
It is preferred that the calcium phosphate be mixed with the milk in an amount sufficient to yield from about 0.3 g of added calcium per quart (0.32 g per liter) of milk to about 1.0 g of added calcium per quart (1.06 g per liter) of milk. It is especially preferred that sufficient calcium phosphate be added to give a total calcium level of about 2 g per quart (2.11 g per liter) or about 0.8 g of added calcium per quart (0.85 g per liter). This especially preferred level of calcium requires that about 2.06 g of tribasic calcium phosphate be added per quart (2.12 g per liter) of milk.
It is preferred that the proportion of the stabilizing and suspending agent in the milk be the minimum proportion consistent with effective stabilization and suspension of the calcium phosphate added. Preferably, the calcium phosphate is mixed with the suspending and stabilizing agent in a weight ratio of about 0.1:1 to 1.0:1. A weight ratio of 0.2:1 is especially preferred when the suspending and
stabilizing agent is carageenan. However, as will be understood by those skilled in the art, the ratio depends on the particle size and surface area of the calcium phosphate used, the type and characteristics of the agent em
ployed, etc.
The milk which is used in the present inven
tion may be whole milk, or it may be milk which has been skimmed to remove some or all of the butterfat present in the cow's milk, such as lowfat milk, for example, milk with one or two percent butterfat or skim milk. In one embodiment of the present invention, it is preferred that milk which has been skimmed to reduce the level of butterfat to about one percent be employed.
The milk may also have been treated with an enzyme such as lactase to substantially reduce the level of lactose (milk sugar) in the milk. Lactose-reduced or lactose-free milk is useful in dietary intervention when lactose intolerance is exhibited or suspected.
Preferably, in the process of the present invention the calcium phosphate, the stabilizing and suspending agent, and sufficient milk to form a wet slurry are initially mixed together at high speed using a high shear mixer to form a premix. The premix is subsequently mixed together with additional milk to form the high calcium phosphate milk product. This milk product is subsequently homogenized and pasteurized or ultra pasteurized. Preferably, the high calcium milk product is homogenized by passing it through a homogenizer at a pressure of about 1000 to about 3000 p.s.i. prior to pasteurization. The homogenizer functions as a colloid mill to break up agglomerates of calcium phosphate to reduce the average particle size.Standard homogenizers, well known in the dairy industry, such as those equipped with compressed stainless steel sponge valves or standard restricted orifice valves, may be used.
The process of the present invention will now be described in more detail with reference to the following specific, non-limiting example:
To a commercial blender is added 50 gallons (189 liters) milk. To that is added 10.75 pounds (4.9 kg) of a blend of stabilizer/TCP in a ratio of 1:5.25 to make 0.04% stabilizer and 0.21% TCP in the final fortified milk product (500 gallons (1,893 liters) in the final blend). This mixture is mixed violently for 1015 minutes, then flushed into a balance tank.
The tank is then filled with milk to a final volume of calcium-fortified milk product of 500 gallons (1,893 liters). Subsequently, the calcium-fortified milk product is homogenized, pasteurized and packaged.
It will be recognized by those skilled in the art that changes may be made to the above described embodiments of the invention without departing from the broad inventive concepts thereof. It is understood, therefore, that this invention is not limited to the particular embodiments disclosed, but is intended to cover all modifications which are within the scope and spirit of the invention as defined by the appended claims.
Claims (28)
1. A calcium-fortified milk product comprising cow's milk, at least one calcium phosphate selected from monobasic calcium phosphate, dibasic calcium phosphate and an effective amount of an agent for stabilising and suspending the calcium phosphate in the milk.
2. A milk product according to claim 1, wherein the stabilising and suspending agent is selected from at least one of the group consisting of agar, algin furcellaran, gum arabic, gum tragacanth, locust bean gum, guar gum, carrageenan and starch.
3. A milk product according to claim 2, wherein the agent is carrageenan.
4. A milk product according to claim 1, 2 or 3, wherein the calcium phosphate is tribasic calcium phosphate.
5. A milk product according to claim 1, 2 or 3, wherein the calcium phosphate is dibasic calcium phosphate.
6. A milk product according to any preceding claim, wherein the calcium phosphate has been mixed with the milk in an amount sufficient to yield from about 0.32 gm of added calcium per litre (0.30 gm per U.S. quart) of milk to about 1.06 gm of added calcium per litre (1.00 gm per U.S. quart) of milk.
7. A milk product according to claim 6, wherein the calcium phosphate has been mixed with the milk in an amount sufficient to yield about 0.85 gm of added calcium per litre (0.80 gm per U.S. quart) of milk.
8. A milk product according to any preceding claim, wherein the stabilising and suspending agent is present in a weight ratio to the calcium phosphate of from about 0.1:1 to 1.0:1.
9. A milk product according to claim 8, wherein the stabilising and suspending agent is carrageenan and the weight ratio is about 0.2:1.
10. A milk product according to any preceding claim, wherein the calcium-fortified milk product is pasteurised.
11. A milk product according to any of claims 1 to 9, wherein the calcium-fortified milk product is homogenised.
12. A milk product according to any preceding claim, wherein the cow's milk contains substantially reduced lactose.
13. A process for preparing a calcium-fortified milk product comprising mixing cow's milk, at least one calcium phosphate selected from monobasic calcium phosphate, dibasic calcium phosphate and tribasic calcium phosphate, and an effective amount of an agent for stabilising and suspending the calcium phosphate in the milk.
14. A process according to claim 13, wherein the stabilising and suspending agent is at least one selected from the group consisting of agar, algin, furcellaran, gum arabic, gum tragacanth, locust bean gum, guar gum, carrageenan and starch.
15. A process according to claim 14, wherein the agent is carrageenan.
16. A process according to any of claims 13 to 15, wherein the calcium phosphate is tribasic calcium phosphate.
17. A process according to any of claims 13 to 15, wherein the calcium phosphate is dibasic calcium phosphate.
18. A process according to any of claims 13 to 17, wherein the calcium phosphate is mixed with the milk in an amount sufficient to yield from about 0.32 gm of added calcium per litre (0.30 gm per U.S. quart) of milk to about 1.06 gm of added calcium per litre (1.00 gm per U.S. quart) of milk.
19. A process according to claim 18, wherein the calcium phosphate is mixed with the milk in an amount sufficient to yield about 0.85 gm of added calcium per litre (0.80 gm per U.S. quart) of milk.
20. A process according to any of claims 13 to 19, wherein the stabilising and suspending agent is present in a weight ratio to the calcium phosphate of from about 0.1:1 to
1.0:1.
21. A process according to claim 20, wherein the stabilising and suspending agent is carrageenan and the weight ratio is about 0.2:1.
22. A process according to any of claims
13 to 21, wherein the calcium phosphate, the stabilising and suspending agent and sufficient cow's milk to form a wet slurry with the calcium phosphate and agent are mixed initially together at high speed to form a premix which is subsequently mixed with additional milk and the resulting mixture is homogenised.
23. A process according to claim 22, wherein the initial, high speed mixing is carried out using a high shear mixer.
24. A process according to claim 22 or 23, wherein the high calcium milk product soformed is subsequently pasteurised.
25. A process for preparing a calcium-fortified liquid milk product, according to claim 13, substantially as hereinbefore described in the
Example.
26. A calcium-fortified liquid milk product when prepared by a process according to any of claims 13 to 15.
27. A calcium-fortified liquid milk product, according to claim 1, substantially as hereinbefore described.
28. A process according to claim 13 or any of claims 14 to 24, when dependent upon claim 13, wherein the cow's milk is first treated with lactase to substantially reduce lactose prior to mixing with the phosphate and agent.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US77953185A | 1985-09-24 | 1985-09-24 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8622990D0 GB8622990D0 (en) | 1986-10-29 |
| GB2180733A true GB2180733A (en) | 1987-04-08 |
Family
ID=25116743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08622990A Withdrawn GB2180733A (en) | 1985-09-24 | 1986-09-24 | Calcium-fortified milk product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2180733A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0235971A3 (en) * | 1986-02-10 | 1988-01-13 | Borden, Inc. | Calcium-fortified milk |
| US4851243A (en) * | 1987-10-08 | 1989-07-25 | Borden, Inc. | Calcium fortified aseptically packaged milk |
| EP0715812A3 (en) * | 1994-12-07 | 1996-10-23 | Yakult Honsha Kk | Calcium-enriched drink and method for producing the same |
| WO2001072135A1 (en) * | 2000-03-31 | 2001-10-04 | Australian Food Industry Science Centre | Nutritional mineral fortification of milk |
| EP1249179A1 (en) * | 1999-12-24 | 2002-10-16 | Maruo Calcium Company Limited | Food additive slurry compositions and powder compositions and food compositions containing the same |
| EP1343382A1 (en) * | 2000-12-01 | 2003-09-17 | General Mills, Inc. | Calcium fortified dairy products and methods of preparation |
| US6811800B2 (en) | 1998-09-29 | 2004-11-02 | The Procter & Gamble Co. | Calcium fortified beverages |
| WO2006087409A1 (en) * | 2005-02-18 | 2006-08-24 | Valio Ltd | Low-energy, non-fat milk beverage of high calcium content, and method |
| CN105685237A (en) * | 2014-11-27 | 2016-06-22 | 内蒙古伊利实业集团股份有限公司 | Method for stable suspension of exogenous calcium in calcium-fortified liquid dairy product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB303187A (en) * | 1927-07-27 | 1928-12-27 | Charles Edward North | Improved manufacture of beverages comprising a mixture of milk and cocoa or a cocoa preparation |
| GB483523A (en) * | 1937-03-01 | 1938-04-21 | Int Patents Dev Co | Improvements in the manufacture of cocoa and chocolate compounds |
| GB784555A (en) * | 1955-05-05 | 1957-10-09 | Standard Brands Inc | Pudding compositions |
| GB979466A (en) * | 1962-03-27 | 1965-01-06 | Scholten Chemische Fab | Method for the feeding of young calves and the manufacture of the appropriate feed preparations |
| GB1341963A (en) * | 1971-04-19 | 1973-12-25 | Tate & Lyle Ltd | Edible composition |
-
1986
- 1986-09-24 GB GB08622990A patent/GB2180733A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB303187A (en) * | 1927-07-27 | 1928-12-27 | Charles Edward North | Improved manufacture of beverages comprising a mixture of milk and cocoa or a cocoa preparation |
| GB483523A (en) * | 1937-03-01 | 1938-04-21 | Int Patents Dev Co | Improvements in the manufacture of cocoa and chocolate compounds |
| GB784555A (en) * | 1955-05-05 | 1957-10-09 | Standard Brands Inc | Pudding compositions |
| GB979466A (en) * | 1962-03-27 | 1965-01-06 | Scholten Chemische Fab | Method for the feeding of young calves and the manufacture of the appropriate feed preparations |
| GB1341963A (en) * | 1971-04-19 | 1973-12-25 | Tate & Lyle Ltd | Edible composition |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0235971A3 (en) * | 1986-02-10 | 1988-01-13 | Borden, Inc. | Calcium-fortified milk |
| US4851243A (en) * | 1987-10-08 | 1989-07-25 | Borden, Inc. | Calcium fortified aseptically packaged milk |
| EP0715812A3 (en) * | 1994-12-07 | 1996-10-23 | Yakult Honsha Kk | Calcium-enriched drink and method for producing the same |
| US5609898A (en) * | 1994-12-07 | 1997-03-11 | Kabushiki Kaisha Yakult Honsha | Calcium-enriched drink and method for producing the same |
| US6811800B2 (en) | 1998-09-29 | 2004-11-02 | The Procter & Gamble Co. | Calcium fortified beverages |
| US6994877B2 (en) | 1998-09-29 | 2006-02-07 | The Procter + Gamble Co. | Calcium fortified beverages |
| EP1249179A4 (en) * | 1999-12-24 | 2005-07-20 | Maruo Calcium | Food additive slurry compositions and powder compositions and food compositions containing the same |
| EP1249179A1 (en) * | 1999-12-24 | 2002-10-16 | Maruo Calcium Company Limited | Food additive slurry compositions and powder compositions and food compositions containing the same |
| WO2001072135A1 (en) * | 2000-03-31 | 2001-10-04 | Australian Food Industry Science Centre | Nutritional mineral fortification of milk |
| EP1343382A4 (en) * | 2000-12-01 | 2004-09-15 | Gen Mills Inc | Calcium fortified dairy products and methods of preparation |
| EP1343382A1 (en) * | 2000-12-01 | 2003-09-17 | General Mills, Inc. | Calcium fortified dairy products and methods of preparation |
| WO2006087409A1 (en) * | 2005-02-18 | 2006-08-24 | Valio Ltd | Low-energy, non-fat milk beverage of high calcium content, and method |
| CN105685237A (en) * | 2014-11-27 | 2016-06-22 | 内蒙古伊利实业集团股份有限公司 | Method for stable suspension of exogenous calcium in calcium-fortified liquid dairy product |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8622990D0 (en) | 1986-10-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |