Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B27/00—Layered products comprising a layer of synthetic resin
  • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B27/00—Layered products comprising a layer of synthetic resin
  • B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
  • B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B2323/00—Polyalkenes
  • B32B2323/04—Polyethylene
  • B32B2323/043—HDPE, i.e. high density polyethylene
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B2323/00—Polyalkenes
  • B32B2323/10—Polypropylene
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B2439/00—Containers; Receptacles
  • B32B2439/70—Food packaging

Definitions

• This invention relates to a new polyolefin film for packaging food, in particular to a single or multilayer film comprising polyethylene and polypropylene components, especially a multilayer film comprising polyethylene and polypropylene layers capable of packaging fresh foods such as vegetables, fruit, meat and seafood.
• the packaging of fresh food products is a special challenge for the food packager.
• Many fresh foods are moist (or can become wet under pressure) and may also contain other natural liquids such as oils and sugary fluids.
• Fresh animal products will also contain blood and fats and fish will usually be wet and hence covered with sea or freshwater, blood, fish oils, ice etc.
• the presence of all these liquid contaminants makes fresh produce more problematic to package than dry food materials such as pasta or rice.
• the packaging process and materials for use therein must therefore be designed to ensure not only that the food retains its quality but also that none of the substances mentioned above can leak from the packaging or prevent successful packaging, e.g. prevent sealing being achieved. It is also essential that the polymer is not degraded or dissolved at all by the liquids present in the product being packaged (i.e. there is no migration from the polymer film to the fresh produce).
• packaging material for fresh produce should be capable of being boiled or microwaved.
• a variety of different packaging alternatives are currently used for the packaging of fresh produce.
• fish to be frozen is packaged in plastic or corrugated board containers, e.g. expanded polystyrene containers, or on a coated cardboard or plastic support.
• the support or container is most often supplied with a thin polyolefin film liner and the entire assembly then frozen rapidly to ⁇ 40° C.
• Lettuce is often packaged in non-sealed plastic wrappers thus limiting its shelf life.
• a film comprising a polyethylene layer and a polyester (PET), ethylene vinyl alcohol (EVOH) or polyamide (PA) layer.
• PET polyester
• EVOH ethylene vinyl alcohol
• PA polyamide
• Such films can be made by lamination and exhibit good thermal resistance and also act as barrier films. Barrier films prevent the diffusion of liquids or gases (such as water vapour, oxygen or carbon dioxide) from or into the product. Water vapour has low permeability through both polyethylene while gasses such as oxygen, carbon dioxide and nitrogen penetrate polyethylene readily.
• PET, EVOH and PA films have low permeability to these gasses but both polyamide and EVOH are hygroscopic. It is typical therefore that films used for packaging of fresh food products will be packed in a multilayer film comprising PE+PA or EVOH in order to minimise ingress of gasses, in particular oxygen. Meat and vegetables such as potatoes and salads are packed in these films today.
• the inventors have surprisingly found a particular polyolefin film suitable for the packaging of fresh produce, e.g. fruit, vegetables, dairy products, seafood and meat which is capable of replacing entirely currently employed packaging materials.
• the film is capable of replacing either film lined containers or PA/PET/EVOH films giving rise to a flexible sealed pack which is easy to transport and store.
• the film of the invention is suitable for freezing, microwaving and boiling.
• the film of the invention is preferably a multilayer film comprising polyethylene and polypropylene layers.
• U.S. Pat. No. 4,460,631 describes a sealable biaxially stretched film having high scratch resistance formed from, for example, an isotactic polypropylene and a polyethylene homo or copolymer with propylene. Such a film is useful for packaging dry foodstuffs such as pasta and rice.
• the films of the invention been proposed for use in the packaging of fresh produce, in particular produce which contains moisture or other contaminating liquids, e.g. products such as vegetables, meat or seafood.
• the invention provides the use of a polyolefin film, e.g. a multilayer film, comprising a polypropylene polymer and a polyethylene polymer, for the packaging of fresh produce, e.g. meat or seafood.
• a polyolefin film e.g. a multilayer film, comprising a polypropylene polymer and a polyethylene polymer, for the packaging of fresh produce, e.g. meat or seafood.
• the invention provides the use of a polyolefin multilayer film, e.g. bilayer or trilayer film, having at least a first layer and a sealing layer, said first layer comprising a polypropylene polymer, preferably a copolymer with a C 2-10 -alpha olef in and said sealing layer comprising a polyethylene polymer, for the packaging of fresh produce, e.g. meat or seafood.
• a polyolefin multilayer film e.g. bilayer or trilayer film, having at least a first layer and a sealing layer, said first layer comprising a polypropylene polymer, preferably a copolymer with a C 2-10 -alpha olef in and said sealing layer comprising a polyethylene polymer, for the packaging of fresh produce, e.g. meat or seafood.
• fresh produce is intended to cover essentially solid fresh foods that have relatively high levels of liquid content, e.g. water content, blood content or oil/fat content and are wet to the touch or will yield liquid under small amounts of pressure or when cut or pierced.
• fresh produce covers fruit and vegetables as well as meat, seafood and certain dairy products, e.g. cheese.
• Fruit and vegetables may be moist to the touch, e.g. raspberries, or yield moisture when squashed.
• Cheese may yield oils and fats when pressurised.
• Meat and seafood are inherently wet to the touch due to blood, fat and water content.
• Preferred vegetables for packaging with the films of the invention are potatoes, lettuce (including green salads in general), carrots, swede etc.
• the vegetable is one which is boiled prior to eating and the packaging forms a boil-in-bag product. If necessary, the vegetable may be peeled prior to packaging and precooked.
• meat used herein refers-to chicken, duck, pork, beef, rabbit, lamb/mutton, venison etc and other edible animals.
• sacfood as used herein covers all edible marine produce such as fish, shellfish (prawns, crayfish, shrimp etc), crab, lobster, squid, scallops etc.
• the films of the invention are used to package seafood.
• the invention concerns the packaging of sea or freshwater fish such as cod, haddock, whiting, salmon, trout, plaice, turbot, bass, tuna, swordfish, mackerel, hake, eel, snapper, skate, herring, catfish, dogfish, marlin, etc.
• the films may also be used to package fish cakes or other prepared seafood products.
• fresh produce is not intended to cover foods which are dry to the touch or have, in general low moisture contents, such as pasta, rice and bread. Such foods will not emit liquids under small amounts of pressure, e.g. those which the product may be exposed to in a shopping basket or during a conventional packaging operation.
• the fresh produce should preferably be regarded as solid, i.e. the films of the invention are not intended for use with liquid produce such as cream. Moreover, the fresh produce should preferably not melt readily, i.e. the films are not intended for the packaging of butter or chocolate.
• the film of the invention may comprise a single layer film formed from a simple blend of polyethylene and polypropylene polymers.
• polyethylene and polypropylene polymers for use in a single layer film are those preferred for use in each layer of the multilayer film, e.g. a polypropylene copolymer as described below or an LLDPE (linear low density polyethylene) etc.
• a multilayer film is used to pack the fresh produce which may comprise at least a first layer and a sealing layer.
• the sealing layer must be present on an outer surface of the multilayer film so that it can be subjected to heat to form a seal around the product being packaged.
• the films of the invention exhibit particularly beneficial sealing properties since any aqueous contaminants present where the seal is being formed can be evaporated as the sealing process is carried out. When a product such as a fish is transferred onto the film prior to sealing it is inevitable that the sealing area will become contaminated with water, blood, oils etc from the fish which could detrimentally affect the sealing procedure. Since the films of the invention can be sealed at relatively high temperatures, e.g. greater than 130° C., water and the like is evaporated during the sealing process giving rise to a much more effective seal.
• the sealing layer comprises a polyethylene polymer.
• polyethylene polymer is meant a polymer in which at least 70%, preferably at least 80%, especially at least 90% by weight of the polymer is made up from ethylene monomer units.
• the polyethylene polymer may be a homopolymer, i.e. where substantially all, e.g. at least 99.5% wt of the monomer units are derived from ethylene e.g. a low density polyethylene (LDPE).
• LDPE low density polyethylene
• Suitable LDPE's have the following properties: Density: 910-930 kg/m 3 (ISO 1183) MFR 2 : 0.1 to 10 g/10 min (ISO 1133) Melting Temperature: 100 to 130° C. (ISO 11357/03)
• the sealing layer comprises a polyethylene copolymer or terpolymer with a C 3-10 -alpha-olefin.
• Suitable comonomers are propylene, 1-butene, 1-pentene, 1-hexene and 1-octene of which butene, hexene and octene are preferred.
• the copolymer is an LLDPE.
• Suitable LLDPE's can be produced using Ziegler-Natta or metallocene catalysis with MWD (Mw/Mn) between 2-20 and MFR 2 of 0.1 to 10 g/10 min.
• LLDPE polymers which have a bimodal molecular weight distribution are ideally suited when packaging operations involve deep drawing and low temperatures.
• the amount of comonomer present in the polyethylene copolymer may vary from 0.1% to 15% by weight, preferably 5% to 10% by weight.
• LLDPE's of use in the sealing layer are preferably manufactured employing normal Ziegler-Natta catalysts or single site catalysts as is known in the art and have the following properties: Density: 910-930 kg/m 3 (ISO 1183) MFR 2 : 0.1 to 10 g/10 min (ISO 1133) Melting Temperature: 100 to 130° C. (ISO 11357/03)
• LDPE or LLDPE Various commercially available polymers may be used as the LDPE or LLDPE in the sealing layer of the invention.
• Potential polymers include Borstar FB2230, FB2310, FA5224, FG5190 (Borealis), ELITE 5400G (Dow) and Dowlex 2045E (Dow).
• the sealing layer may be a mixture of polyethylene polymers, e.g. a mixture of two polymers or three polymers.
• the sealing layer could be formed from a mixture of LDPE's, LLDPE's or from the combination of an LLDPE and an LDPE.
• a particularly suitable sealing layer is formed from a mixture of LLDPE polymers as described previously above, e.g. Borstar FB2230 and Elite 5400G. It is preferred if one LLDPE is a single site catalyst produced LLDPE (mLLDPE) due to its high seal strength and hot tack properties.
• mLLDPE single site catalyst produced LLDPE
• a second LLDPE may be a Ziegler Natta LLDPE which may help to minimise the cost of the film.
• Preferred mLLDPE's have 1-hexene or 1-octene as a comonomer whereas preferred Ziegler-Natta LLDPE's employ butene or hexene as a comonomer.
• each may form up to 99 wt % of the sealing layer.
• each LLDPE should form up to 80 wt % of the sealing layer.
• the ratio of Ziegler LLDPE to MLLDPE may therefore be from 2:1 to 5:1, e.g. the Ziegler-Natta LLDPE will form at least 75 wt % of the sealing layer.
• An alternative and still yet further preferred embodiment involves a two or three polymer sealing layer comprising one or two polyethylene polymers and a polyethylene copolymer with a polar comonomer (from hereon a polar copolymer) such as an acetate or an acrylate.
• a polar comonomer from hereon a polar copolymer
• Preferred are acrylate comonomers of which butyl acrylate and especially methyl acrylate are especially favoured.
• the polar copolymer aids adhesion between the various layers of the multilayer film.
• the polar copolymer should preferably comprise between 1% to 40% by weight comonomer, e.g. 5 to 35%, more preferably 10 to 25% by weight.
• the polar copolymer should form between 5 to 25% by weight of the sealing layer, preferably 10 to 20% by weight.
• the LLDPE polymer or polymers should therefore form 75 to 95% by weight of the sealing layer in this embodiment, e.g. 80 to 90%.
• the sealing layer may consist essentially of LLDPE and the polar copolymer (i.e. only additionally includes standard additives/preservatives etc).
• the first layer should comprise a polypropylene polymer, preferably a polypropylene copolymer with a C 2-10 -alpha-olefin comonomer such as ethylene, butene or hexene, especially ethylene.
• polypropylene polymer is meant a polymer in which at least 70%, preferably at least 80% by weight of the polymer comprises propylene monomer units.
• the polypropylene polymer may be a homopolymer, i.e. where substantially all, e.g. at least 99.5% wt of the monomer units are derived from propylene however copolymers of propylene are preferred due to their superior toughness at low temperatures.
• the amount of comonomer present may vary, however suitable ranges are from 1% to 30%, preferably 5 to 10% by weight.
• Preferred polypropylene polymers for use in the first layer are heterophasic block copolymers or random copolymers.
• Heterophasic block copolymers will give the best low temperature toughness and hence be best suited for frozen packs.
• Random copolymers give the film improved transparency.
• Suitable polymers have the properties below and can be made using Ziegler-Natta or single site catalysis often in a two stage polymerisation using conventional techniques: Density: 890-920 kg/m 3 (ISO 1183) MFR 2 : 0.05 to 2 g/10 min (ISO 1133) Melting Temperature: 140 to 180° C. (ISO 3146)
• copolymers include BHC5012 (Borealis), BA110CF, RB707CF and RB501BF (Borealis).
• the first layer may also comprise a mixture of polymers as long as one is a polypropylene polymer.
• Preferred additional polymers include LDPE or LLDPE polymers such as those described above in connection with the sealing layer. Preferred in this regard are mLLDPE's.
• the polypropylene copolymer forms 75 to 95% by weight of the first layer.
• the LLDPE or LDPE polymer may form between 5 to 25%, e.g. 8 to 18% by weight of the first layer.
• the polymer film used for the packing of fresh produce in this invention should comprise a sealing layer and a first layer (i.e. at least a bilayer film), the film may also comprise further layers.
• a preferred film comprises three layers, a sealing layer, first layer and further sealing layer, e.g. arranged such that the sealing layers sandwich the first layer.
• a second sealing layer may be different from or identical to the first sealing layer and have a structure as described above in connection with the main sealing layer. Conveniently however, both sealing layers will be identical.
• a three layer film in which the first layer is sandwiched between two sealing layers is believed to curl less than a two layer film having only a first and sealing layer.
• At least one sealing layer must always be outmost to allow sealing to be effected.
• the combination of the sealing layer and first layer of the invention gives rise to a film which exhibits high temperature heat resistance and hence integrity during heat sealing as well as an advantageous sealing temperature, i.e. sufficient to allow evaporation of water etc from the sealing areas of the film and an advantageous heat sealing range. Hence, due to the integrity of the film at higher temperatures, it is possible to heat seal the film safely at higher temperature.
• the films of the invention should preferably have a heat sealing range of at least 25° C., especially at least 30° C., most preferably at least 40° C. (measured as described in the examples).
• the films of the invention are preferably heat sealable at temperatures greater than 180° C.
• the films also exhibit high mechanical strength particularly at low temperature (e.g. ⁇ 40° C.).
• the films of the invention exhibit very high protrusion puncture probe test results (ASTM D5748) in particular over a broad temperature range.
• maximum force is preferably greater than 170N, more preferably greater than 200N.
• the films of the invention can be manufactured using conventional coextrusion and film blowing technology or via lamination. Hence the various layers can be coextruded through a suitable die as is known in the art. Alternatively, the layers could be laminated, e.g. using a polyurethane adhesive however, this is not preferred since coextrusion is a simpler technique.
• the polymers used in the multilayers films may be bought commercially from polymer suppliers or manufactured using conventional polymerisation techniques.
• polymers manufactured using single site catalysts employ procedures well known in the art.
• Published patent applications by Exxon, Hoechst, Phillips, Dow, Chisso, Mitsui, Fina, BASF, Mitsubishi, Mobil, BASF, Montell, DSM and Borealis e.g. WO96/23010, WO98/49208, WO99/12981, WO99/19335, WO97/28170, EP-A-423101, EP-A-537130 all have descriptions of the use of these catalysts.
• the polymers may be made using Ziegler-Natta catalysts e.g. in Borealis' Borstar® polymerisation technology or known high pressure radical polymerisation technologies.
• the multilayer film should be approximately 50 to 500 microns in thickness, e.g. 80 to 250 microns.
• the polypropylene layer is approximately twice as thick as the sealing layer(s).
• the films of the invention are particularly applicable for packaging lines where the product is frozen immediately after packaging.
• the invention is thus of most importance for packaging meat and fish which is frozen for both industrial and consumer consumption.
• the actual packaging process may be a form, fill and seal (FFS) process, deep draw process or tray lidding process.
• FFS and deep draw processes are preferred, especially deep draw.
• FFS involves packaging machines that use heat sealable flexible plastic packaging film to form a package, which is then filled, heat-sealed and cut off.
• a horizontal machine forms a package, fills with product and seals, and all in a sequence of operations while the film is being transported in a horizontal direction. They are widely used for packaging solid foodstuffs.
• a vertical machine forms a tube, fills and seals, all in a sequence of operations while the film is being transported vertically downwards. They are widely used for packaging foodstuffs in a liquid, powder, paste or granule state.
• the invention provides a process for packaging fresh produce comprising forming an open package using a film comprising a polypropylene polymer and a polyethylene polymer as hereinbefore defined, filling said package with said fresh produce, and heat-sealing the package.
• the film of the invention is deep drawn into a suitable container in which the fresh produce is placed. Sealing of the container may be effected by using further film of the invention and sealing as necessary. It is most surprising that the films of the invention are suitable for use in a deep draw process.
• the invention provides a process for packaging fresh produce comprising:
• a preformed tray made from conventional material, may be sealed using the film of the invention.
• a sealing layer formed entirely from MLLDPE can be employed.
• Certain films of use in the packaging of fresh produce according to the invention are themselves new and form a further aspect of the invention.
• the invention provides a multilayer film having a first layer and a sealing layer, said first layer comprising a heterophasic polypropylene copolymer with a C 2-10 -alpha olefin comonomer and said sealing layer comprising an LLDPE and an ethylene acrylate copolymer, e.g. EMA polymer.
• the invention provides a process for the manufacture of a multilayer film as hereinbefore described comprising coextruding a first layer and a sealing layer, said first layer comprising a heterophasic polypropylene copolymer with a C 2-10 -alpha olef in comonomer and said sealing layer comprising an LLDPE and an ethylene acrylate copolymer and blowing the extrudate into a film.
• the raw materials used to make the films may also contain standard additives such as antioxidants, anti-blocking agents, antic static agents, slip agents, pigments, dyes etc.
• standard additives such as antioxidants, anti-blocking agents, antic static agents, slip agents, pigments, dyes etc.
• a number of the commercially available polymer grades of use in this invention already comprise one or more of these additives.
• the films were prepared using the following equipment:
• Films 1 to 4 described in the examples below were tested on a commercially available packaging machine, Repak RE 3 model from year 2000/2001. A first film with 220 ⁇ m thickness was heated and deep drawn to form a tray, filled with fresh herring and a second film with 120 ⁇ m thickness was sealed on top making a lid.
• a coextruded film with three layers was prepared using the materials below:
• a coextruded film with three layers was prepared using the materials below:
• a coextruded film with three layers was prepared using the materials below:
• a coextruded film with two layers was prepared using the materials below:
• Example 3 The film of Example 3 was used for packaging of lettuce on a commercial packaging machine from SFK of Denmark in order to demonstrate the suitability of the film of the invention.
• a first film with 220 ⁇ m thickness was heated and deep drawn to form a 20 cm deep tray, filled with 1 piece of lettuce and a second film with 70 ⁇ m thickness was sealed (155° C.) on top making a lid.
• the seal integrity was afterwards tested by cutting a 25 mm strip of film and loaded with 100N in a conventional tensile testing equipment.
• the film could be deep drawn without thin spots or holes, the seal had no leakage and did not delaminate during tensile testing.
• the film below was used for packaging of pre-boiled potatoes in water on a commercial packaging machine, Tiromat Powerpack 620, 2001 model, in order to demonstrate the suitability of the film of the invention in the packaging operation and for reheating of the potatoes—still in the package—in boiling water as well as in a microwave oven.
• a first film with 170 ⁇ m thickness was heated and deep drawn to form a 5 cm deep tray, filled with 9 pre-boiled potatoes and a second film with 100 ⁇ m thickness was sealed (130° C.) on top making a lid while being under vacuum.
• the packs were heated and tested in the following ways:
• the pack with potatoes was put into boiling water and kept there for 10 minutes.
• the packs showed no deformation or change in its shape.
• the packs maintained the vacuum.
• the packs could not be torn open by hand.
• the potatoes were entirely warm and had a fully acceptable taste and texture.
• the pack with potatoes was heated in a conventional microwave oven at 350 watt for 10 minutes.
• the packs showed no deformation or change in its shape.
• the packs maintained the vacuum.
• the packs could not be torn open by hand.
• the potatoes were entirely warm and had a fully acceptable taste and texture.
• the film could be deep drawn without thin spots or holes, the seal had no leakage and did not delaminate during tensile testing. Heating in did not damage the packaging.

Landscapes

• Wrappers (AREA)
• Manufacture Of Macromolecular Shaped Articles (AREA)
• Laminated Bodies (AREA)
• Packages (AREA)
• Meat, Egg Or Seafood Products (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=27636832

Family Applications (1)

Country Status (21)

Cited By (6)

Families Citing this family (23)

Citations (5)

Family Cites Families (13)

• 2003
  • 2003-06-18 GB GBGB0314189.2A patent/GB0314189D0/en not_active Ceased
• 2004
  • 2004-06-18 EP EP06003750A patent/EP1736310A1/en not_active Withdrawn
  • 2004-06-18 CA CA002529295A patent/CA2529295C/en not_active Expired - Fee Related
  • 2004-06-18 CN CNB2004800166567A patent/CN100503235C/zh not_active Expired - Fee Related
  • 2004-06-18 BR BRPI0411457-4A patent/BRPI0411457A/pt not_active IP Right Cessation
  • 2004-06-18 AT AT04253682T patent/ATE324260T1/de not_active IP Right Cessation
  • 2004-06-18 TW TW093117743A patent/TW200514689A/zh unknown
  • 2004-06-18 PL PL04253682T patent/PL1488924T3/pl unknown
  • 2004-06-18 US US10/558,139 patent/US20070166436A1/en not_active Abandoned
  • 2004-06-18 NZ NZ544375A patent/NZ544375A/en not_active Application Discontinuation
  • 2004-06-18 NO NO20042582A patent/NO20042582L/no not_active Application Discontinuation
  • 2004-06-18 ES ES04253682T patent/ES2263113T3/es not_active Expired - Lifetime
  • 2004-06-18 WO PCT/GB2004/002611 patent/WO2004113072A1/en active Application Filing
  • 2004-06-18 EA EA200501779A patent/EA009628B1/ru not_active IP Right Cessation
  • 2004-06-18 EP EP04253682A patent/EP1488924B1/en not_active Expired - Lifetime
  • 2004-06-18 IS IS7327A patent/IS2332B/is unknown
  • 2004-06-18 PE PE2004000603A patent/PE20050025A1/es not_active Application Discontinuation
  • 2004-06-18 PT PT04253682T patent/PT1488924E/pt unknown
  • 2004-06-18 AU AU2004249491A patent/AU2004249491B2/en not_active Ceased
  • 2004-06-18 DE DE602004000736T patent/DE602004000736T2/de not_active Expired - Lifetime
  • 2004-06-18 DK DK04253682T patent/DK1488924T3/da active
• 2005
  • 2005-11-09 IL IL171860A patent/IL171860A/en not_active IP Right Cessation

Patent Citations (5)

Also Published As

Similar Documents

Legal Events