WO2022234031A1 - Continuous binder liquid agglomeration method - Google Patents
Continuous binder liquid agglomeration method Download PDFInfo
- Publication number
- WO2022234031A1 WO2022234031A1 PCT/EP2022/062182 EP2022062182W WO2022234031A1 WO 2022234031 A1 WO2022234031 A1 WO 2022234031A1 EP 2022062182 W EP2022062182 W EP 2022062182W WO 2022234031 A1 WO2022234031 A1 WO 2022234031A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- powder
- steam
- binder
- agglomerated
- food
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 55
- 239000011230 binding agent Substances 0.000 title claims abstract description 54
- 239000007788 liquid Substances 0.000 title claims abstract description 49
- 238000005054 agglomeration Methods 0.000 title claims abstract description 38
- 230000002776 aggregation Effects 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 177
- 235000013305 food Nutrition 0.000 claims abstract description 54
- 238000007605 air drying Methods 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000009736 wetting Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000005243 fluidization Methods 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims abstract description 4
- 241000196324 Embryophyta Species 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 17
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 150000001720 carbohydrates Chemical class 0.000 claims description 11
- 235000014633 carbohydrates Nutrition 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 108010064851 Plant Proteins Proteins 0.000 claims description 5
- 235000021118 plant-derived protein Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 244000240602 cacao Species 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 description 23
- 244000299461 Theobroma cacao Species 0.000 description 17
- 230000008569 process Effects 0.000 description 14
- 239000000203 mixture Substances 0.000 description 11
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 238000004090 dissolution Methods 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 235000019219 chocolate Nutrition 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- 239000010419 fine particle Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000003085 diluting agent Substances 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000021577 malt beverage Nutrition 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 238000001033 granulometry Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000021092 sugar substitutes Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 239000004144 Ethoxylated Mono- and Di-Glyceride Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019334 ethoxylated mono- and di- glycerides Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012628 flowing agent Substances 0.000 description 1
- -1 for example Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/50—Fluidised-bed drying
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
- B01J2/02—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops
- B01J2/04—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
- F26B17/12—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed solely by gravity, i.e. the material moving through a substantially vertical drying enclosure, e.g. shaft
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/06—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried
Definitions
- the present invention relates to a method for continuously producing soluble agglomerated food powder, in particular soluble agglomerated food powder comprising plant-based powder and sugar.
- the invention also relates to the use of the soluble agglomerated food powder in cold beverages.
- Soluble food powders such as chocolate or malt powders are currently used for preparing beverages by mixing water or milk with these powders.
- the existing beverage dispenser devices which make use of the above outlined principle suffer the inconvenience that the beverage soluble powder is not always fully dissolved, particularly when a cold beverage is prepared by dissolving the powder with a cold diluent, either cold water or cold milk.
- a cold diluent either cold water or cold milk.
- residua of the undispersed or undissolved powder are present in the prepared beverage; this leads to a non-uniform and thus to a non-inviting appearance of the prepared beverage.
- the final beverage does not present the expected taste; actually, there exists a fine tuning between the diluent volume and the powder quantity to get the best final beverage. If the dissolution is not efficient, the final beverage will not reach the expected taste. Undissolved material can also lead to a feeling of sandiness in the mouth and/or result in leftovers at the bottom of the cup when the drink is finished, with the consequent negative impression for the consumer.
- WO 2007/088195 proposes to add flowing agents to food powders in order to improve their cold dissolution characteristics.
- EP 740 904 describes a method to improve the wettability of agglomerated cocoa and sugar containing powders which consists in exposing the powders to electromagnetic radiation. Yet, improving the wettability is not sufficient to get a good dissolution of the powders at the moment of preparation of the beverages.
- WO 2012/095121 proposes coating a cocoa powder or a cocoa cake with a hydrophilic agent like sugar. Yet such a solution increases the ratio of sugar in the beverage powder. It can affect the original taste of the cocoa and it increases the rate of sugar taken by the consumer unnecessarily.
- the objective of the present invention is to improve the state of the art and in particular to provide a food powder that can be used e.g. as dairy alternative.
- the object of the invention is also to provide a food powder that contains cocoa, malt or other plant material a good flowability and dispersibility and which can be used in powder dispensers.
- the invention provides the improvement by the subject matter of the independent claims.
- the dependent claims further develop the idea of the present invention.
- the invention relates to a method for continuously producing soluble agglomerated food powder comprising plant-based powder, said method comprises the steps of: -providing food powder, -pre-wetting the food powder with steam in a continuous mixer, -providing a liquid binder, -feeding the pre- wetted powder via a steam nozzle into an air-drying system while spraying the liquid binder via a liquid binder nozzle onto the pre-wetted powder and injecting steam into the pre-wetted powder and at the same time to form agglomerates of the pre-wetted powder, - drying and cooling the soluble agglomerated food powder.
- the invention relates to the use of the agglomerated food powder in a cold liquid.
- the method of the present invention achieves the objective of the present invention in particular that the agglomerated food powder shows good reconstitution properties in cold liquid.
- Figure 1 shows schematically the method according to the invention for agglomerated food powders including optional process units: mixing, milling, drying, cooling and sieving.
- the method according to the invention replaces the conventional steam agglomeration unit at the top of the tower.
- Figure 2 shows semantically the design and functionality of the method according to the invention.
- Figure 3 shows pictures from picture analysis, analyzing how much powder stays over time on the surface of beverages.
- the figure shows the difference between the samples 30, 60, 90 and 120 seconds after the preparation from a conventional method compared with samples prepared with the method according to the invention.
- Figure 4 shows a chart comparing the particle size distribution of a cocoa beverage sample made according to the invention (curve 3) against a conventionally steam agglomerated sample (curve 2) and the powder before agglomeration (curve 1).
- the method according to the invention reduces the quantity of small particles ( ⁇ 90 pm) by more than 50 %.
- Figure 5 is a chart with the particle size distribution of the powder before agglomeration (curve 1) and the size enlargement and fines reduction effects of the present invention (curve 3 squares) compared to a standard steam process (curve 2 empty circles) for a plant protein beverage.
- Figure 6 is a chart comparing the reconstitution performance of the agglomerated powder according to the present invention (squares) compared to agglomerated powder of a standard steam process (empty circles). The chart shows an improvement of reconstitution as measured by conductivity under stirring.
- Figure 7 shows pictures of a beverage with the same composition, comparing the reconstitution performance of the agglomerated powder according to the present invention (2) or agglomerated with a standard steam process (1). The pictures show an improvement of reconstitution when observing the powder behavior.
- the present invention relates a method for continuously producing soluble agglomerated food powder comprising plant-based powder said method comprises the steps of -providing food powder, -pre-wetting the food powder with steam in a continuous mixer, -providing a liquid binder, -feeding the pre-wetted powder via a steam nozzle into a air-drying system, preferably a drying or agglomeration tower and spraying the liquid binder via a liquid binder nozzle onto the pre-wetted powder while injecting steam into the pre-wetted powder and at the same time to form agglomerates of the pre-wetted powder, drying and cooling the soluble agglomerated food powder.
- the dried and cooled agglomerated powder may be packed and stored.
- the powder pre-wetting in a continuous mixer changes the particle surface properties, making the particles more sticky. It has further been found that the particles stick together and form pre-agglomerates.
- the binder liquid and steam are completing the wetting process at the outlet of the steam and binder liquid nozzle. Without wishing to be bound by theory, it is believed that the particle surfaces get liquid and form liquid bridges between the individual particles in the agglomerates. These bridges are dried in the air-drying system.
- the hardness of the agglomerates depends on the quantity of material in the inter-particle bridges. It has been found to be influenced by the type of binder material, its concentration in the liquid and the spraying quantity.
- steam additionally contributes to the agglomeration. It has been found that only the two-step process (pre-wetting before agglomeration) and the combination of steam and binder liquid in the main agglomeration step delivers a sufficiently strong agglomerated product.
- a product according to the invention has less than 25% of fine particles ( ⁇ 90 pm) and low fragility.
- the continuous mixer is working at high speed, preferably at 1000 - 4000 rpm, more preferably at 2000 rpm.
- the agglomerated powder is preferably dried with hot air in the air-drying system, preferably a drying or agglomeration tower, and then optionally further dried in a fluidized bed.
- the cooling takes place in a fluidized bed, preferably with dry cold air.
- the cooling is preferably to a temperature 40 - 48°C.
- the cooling is to a temperature below 40°C.
- the food powder comprises dairy component a cooling to a temperature below 35°C is preferred.
- the liquid binder comprises 20 to 75 wt. % dry matter, preferably from 30 to 60 wt. % dry matter.
- the amount of dry matter may be lower e.g. 10 wt. % but it may not be beneficial since cleaning of the nozzles would be required without any substantial improvement of the agglomeration.
- the liquid binder comprises carbohydrates and/or protein.
- the liquid binder is a solution in water of carbohydrates, the carbohydrates preferably being selected from the group consisting of sugars, polysaccharides or a combination thereof.
- the liquid binder consists only of carbohydrate and/or protein, and water.
- sugars may be fructose, glucose, maltose, sucrose, lactose, dextrose or a combination thereof.
- the polysaccharides may be maltodextrin, polydextrose, oligofmctose, soluble fibers or other oligosaccharides or a combination thereof.
- Sugar substitutes like e.g. sorbitol, mannitol, xylitol or combinations thereof, maltodextrins, dried glucose syrups, malt extracts, starches, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey powders, and mixtures of same, and/or a non-carbohydrate based sweetener like e.g. Splenda®, Acesulfame K®, aspartame or Stevia®, and mixtures of same, may be added to the liquid binder.
- sorbitol sorbitol, mannitol, xylitol or combinations thereof
- maltodextrins dried glucose syrups
- malt extracts starches, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey powders, and mixtures of same
- the liquid binder is free from emulsifiers or "dissolution agent" such as emulsifiers.
- emulsifiers are ethoxylated mono and di-glycerides, and propylene glycol.
- the present invention does not require special ingredients to constitute the liquid binder.
- the prior art recommends a high intensity agglomerator delivering dense particles, whereas the present invention delivers agglomerates with an open structure while being resistant to mechanical attrition.
- the binder liquid has the unique function of binding together the particles in the agglomeration. These particles would otherwise not stick together.
- the excellent reconstitution properties are obtained as a result of the structure formed in the process. This make the invention particular useful for components that are not inherently soluble such as plant-based protein ingredients.
- the liquid binder may be water only.
- the liquid binder is a fruit concentrate or juice.
- the agglomerated powder according to the invention may also be combined with sweeteners to form a product.
- the final product may comprise the agglomerated powder and - a carbohydrate base sweetener selected from the group consisting of: sugars such as fructose, glucose, maltose, sucrose, lactose, dextrose, high fructose com symp or sugar substitutes like e.g.
- sorbitol mannitol, xylitol or combinations thereof, maltodextrins, dried glucose symps, malt extracts, starches, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey powders, and mixtures of same, and/or - a non-carbohydrate based sweetener like e.g. Splenda®, Acesulfame K®, aspartame or Stevia®, and mixtures of same.
- Splenda® Acesulfame K®, aspartame or Stevia®
- the temperature of binder liquid preferably is 5 - 60 °C when sprayed on the pre-wetter powder. Above 60°C the powder may get too humid.
- the plant-based powder is milled to a mean particle size of 20 to 80 microns, preferably 30 to 60 microns before pre-wetting.
- the steam to pre wet the product is 2 to 6 kg steam for 100 kg powder, preferably 3 to 4 kg steam.
- the method according to the invention for every 100 kg of wet powder going into the air-drying system are added 5 to 16 kg of binder, preferably 8 to 14 kg. Below the 5 kg there is no advantage of the method according to the invention compared to conventional processes and above, the powder gets too humid and this would lead to nozzle blockages and fouling in the air-drying system such as the drying or agglomeration tower. The drying of the product would be difficult.
- the agglomerated powder is dried to below 0.3 water activity aw.
- the plant-based powder is selected from the group consisting of plant protein flours, concentrates or isolates.
- Plant-based powders may be selected from the group consisting of powder of soy, oat, canola, faba bean, chickpea, pea, cocoa, cereal or gain flours, oat flour, rice, wheat, millet, barley or a combination thereof.
- a further agglomeration, drying or cooling step can take place in a fluid bed supplied with a gas that is preferably air.
- the operating parameters of the fluid bed are set according to the knowledge of the man skilled in the art.
- the air temperature can be comprised between 60 and 150°C for the drying of the agglomerated food powder.
- the product temperature can be comprised between 25 and 65°C.
- the invention also relates to the soluble agglomerated food powder obtained by the method such as described above.
- the soluble agglomerated food powder according to the invention comprises a granulometry comprised between 100 and 1500 pm and quantity of fine particles of less than 25% volume based ( ⁇ 90pm) with an optimum between 10-20% fines.
- the granulometry can be measured by laser diffraction, within dry dispersion in air stream.
- the soluble agglomerated food powder according to the invention has a dissolution time in water at 40°C in less than 15 s with moderate stirring without lump formation.
- the soluble agglomerated food powder according to the invention has a wettability time in milk at 10°C of less than 45 s without stirring, without lump formation. Wettability being the time it takes for the powder to drown in the milk without stirring.
- food shall be understood in accordance with Codex Alimentarius as any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food” but does not include cosmetics or tobacco or substances used only as drugs.
- composition of the present invention may further be enriched with vitamins, for example vitamins A, C, D, Bl, B2, B3, B6, B7, B9 and/or B 12, and minerals, for example, Fe, Ca, Zn.
- vitamins for example vitamins A, C, D, Bl, B2, B3, B6, B7, B9 and/or B 12
- minerals for example, Fe, Ca, Zn.
- the method comprises providing an agglomeration system for continuously producing soluble agglomerated food powder comprising plant-based powder, said system comprises - an air-drying system, - a pre-wetting unit comprising a continuous mixer and a first steam nozzle for injecting steam into the continuous mixer, - a fluidization unit, - a second steam nozzle, and - a binder nozzle adapted to spray liquid binder into the powder from second steam nozzle, and injecting agglomerated powder into the air-drying system.
- Figure 1 shows the method according to the invention for agglomerated food powders including the optional process units: mixing, milling, drying, cooling and sieving.
- the method according to the invention replaces the conventional steam agglomeration unit at the top of the tower.
- Fig. 2 describes the system, which is installed on top of the agglomeration tower cover. It comprises a vertical continuous mixer which allows continuous mixing of steam into the base powder stream. The pre-wetted base powder is then passing into a cone, which simply reduces the cross section from the mixer outlet to the binder nozzle inlet. The cone is jacketed and the inside surface is a membrane, which allows regular fluidization with compressed air to reduce powder fouling effects.
- a cylindrical adaptor is installed, which is equipped with the liquid binder and atomizing gas supply pipe.
- the supply pipe passes in a 90° angle to the outlet of the system and is equipped with an atomizing nozzle. Binder liquid is sprayed onto the powder from the center of the tube, and at the same time steam is injected from an annular opening around the powder tube.
- a preferred embodiment of the method according to the invention uses an agglomeration system as shown in Fig. 1 and Fig. 2.
- the agglomeration system according to the invention comprises an air-drying system in the form of a drying and agglomeration tower (10), and a pre-wetting unit (1).
- the pre-wetting unit comprises a powder inlet (11) and a powder outlet (12), a continuous mixer (13) and a first steam nozzle (14) for injecting steam into the continuous mixer (13).
- the agglomeration system also comprises a connection element (7) connecting the powder outlet (12) to an inlet (8), and a fluidization unit (2) comprising the inlet (8) and a outlet (16) and conveying means (15)for receiving powder from the pre-wetting unit powder outlet (12) via the connection element (7).
- the fluidization unit is a fluidization cone comprising a cone shaped hopper (15).
- a second steam nozzle (3) comprising a powder inlet (17) for receiving the pre-wetted powder, a steam injection orifice arranged for spraying steam onto the pre-wetted powder at a powder outlet (19).
- a binder nozzle (4) arranged below the second steam nozzle (3), and comprising a supply pipe (6) adapted to spray liquid binder with compressed air into the powder at the powder outlet (19) of the second steam nozzle (3), and injecting agglomerated powder from outlet (19) into the air-drying system (10) in the form of an drying and agglomeration tower (10).
- the air-drying system (10) is a drying or agglomeration tower, a fluidized bed or a combination thereof.
- the air-drying system is a drying or agglomeration tower.
- the drying and agglomeration tower is connected to a continuous fluidized bed for powder after drying and/or cooling.
- the fluidization unit is a fluidization cone and the conveying means in the unit is a cone shaped hopper.
- the powdered raw materials were dry mixed with the liquid lecithin and then milled in a high impact mill (e.g. Hosokawa Ultraplex UPZ).
- the base powder particle size was analyzed using a Laser PSD analyzer with dry dispersion. The results shown in the table below. Table 2
- the fine powder was then steam agglomerated using a conventional steam tower process. In this operation, 13.3 kg of steam was used for 100 kg of power. Then the second part of the base powder was agglomerated with the method according to the invention.
- the method included a pre-agglomeration with steam (4.7 kg of steam for 100 kg of powder), followed by a second agglomeration with simultaneous steam and binder liquid addition (10.6 kg of steam and 12.91 of binder for 100 kg of powder).
- the binder liquid was made of oligofmctose at 50% dry matter. Both agglomerated test products were dried to a similar final product moisture (water activity aw ⁇ 0.3).
- PSD Particle Size Distribution
- the reconstitution properties were analyzed using picture analysis, analyzing how much powder stays over time on the surface of the beverages, which a robot had prepared with cold milk.
- the robot is using a well-defined protocol, which allows eliminating all preparation differences.
- Figure 3 shows the difference between the samples 30, 60, 90 and 120 seconds after the preparation.
- the sample from the method according to the invention shows a surface free of powder directly after preparation.
- the surface of the sample manufactured with the conventional process stays covered all over the 120 seconds. Only a slight change from dry to wet powder was observed in form of a bright to darker surface. With the high cocoa content and the high quantity of polysaccharides in the recipe, the solubility of the powder is insufficient, if only steam agglomerated.
- the food powder according to the invention shows better reconstitution and solubility than the powder prepared with the conventional process.
- Table 4 Plant based composition with plant-based protein Powders were dry-mixed then milled before the agglomeration method. In one case the mix was agglomerated following the standard agglomeration with steam. In another case the mix was agglomerated with the method according to the invention, including a pre-agglomeration with steam, followed by a second agglomeration with simultaneous steam and binder liquid addition. Other ingredients comprise flavor, minerals, vitamins etc.
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Abstract
Description
Claims
Priority Applications (5)
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CN202280033316.3A CN117279519A (en) | 2021-05-07 | 2022-05-05 | Continuous binder liquid agglomeration process |
AU2022270376A AU2022270376A1 (en) | 2021-05-07 | 2022-05-05 | Continuous binder liquid agglomeration method |
MX2023013063A MX2023013063A (en) | 2021-05-07 | 2022-05-05 | Continuous binder liquid agglomeration method. |
EP22728118.5A EP4333642A1 (en) | 2021-05-07 | 2022-05-05 | Continuous binder liquid agglomeration method |
BR112023023181A BR112023023181A2 (en) | 2021-05-07 | 2022-05-05 | METHOD OF CONTINUOUS AGGLOMERATION OF BINDER LIQUID |
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EP21172884.5 | 2021-05-07 | ||
EP21172884 | 2021-05-07 |
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EP (1) | EP4333642A1 (en) |
CN (1) | CN117279519A (en) |
AR (1) | AR125805A1 (en) |
AU (1) | AU2022270376A1 (en) |
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Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
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US4489887A (en) * | 1981-11-30 | 1984-12-25 | Societe D'assistance Technique Pour Produits Nestle S.A. | Agglomeration nozzle |
US4640839A (en) * | 1985-07-01 | 1987-02-03 | Nestec S.A. | Agglomeration process |
EP0740904A1 (en) | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
US5917081A (en) * | 1996-04-09 | 1999-06-29 | Bayer Aktiengesellschaft | Process and apparatus for the agglomeration of hydrolytically sensitive substances by means of steam |
EP1199948A1 (en) * | 1999-07-30 | 2002-05-02 | The Procter & Gamble Company | Emulsifier blend and process for making rapidly soluble instant beverage products |
WO2007088195A1 (en) | 2006-02-02 | 2007-08-09 | Nestec S.A. | Improvement of cold liquid solubility of fat-containing powders |
WO2011042356A1 (en) | 2009-10-05 | 2011-04-14 | Nestec S.A. | Method for preparing a beverage from a beverage powder and apparatus for implemeting the method |
WO2012095121A1 (en) | 2011-01-12 | 2012-07-19 | Cargill, Incorporated | Cocoa powder compositions |
-
2022
- 2022-05-05 MX MX2023013063A patent/MX2023013063A/en unknown
- 2022-05-05 WO PCT/EP2022/062182 patent/WO2022234031A1/en active Application Filing
- 2022-05-05 EP EP22728118.5A patent/EP4333642A1/en active Pending
- 2022-05-05 CN CN202280033316.3A patent/CN117279519A/en active Pending
- 2022-05-05 BR BR112023023181A patent/BR112023023181A2/en unknown
- 2022-05-05 AU AU2022270376A patent/AU2022270376A1/en active Pending
- 2022-05-06 AR ARP220101212A patent/AR125805A1/en unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4489887A (en) * | 1981-11-30 | 1984-12-25 | Societe D'assistance Technique Pour Produits Nestle S.A. | Agglomeration nozzle |
US4640839A (en) * | 1985-07-01 | 1987-02-03 | Nestec S.A. | Agglomeration process |
EP0740904A1 (en) | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
US5917081A (en) * | 1996-04-09 | 1999-06-29 | Bayer Aktiengesellschaft | Process and apparatus for the agglomeration of hydrolytically sensitive substances by means of steam |
EP1199948A1 (en) * | 1999-07-30 | 2002-05-02 | The Procter & Gamble Company | Emulsifier blend and process for making rapidly soluble instant beverage products |
WO2007088195A1 (en) | 2006-02-02 | 2007-08-09 | Nestec S.A. | Improvement of cold liquid solubility of fat-containing powders |
WO2011042356A1 (en) | 2009-10-05 | 2011-04-14 | Nestec S.A. | Method for preparing a beverage from a beverage powder and apparatus for implemeting the method |
WO2012095121A1 (en) | 2011-01-12 | 2012-07-19 | Cargill, Incorporated | Cocoa powder compositions |
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EP4333642A1 (en) | 2024-03-13 |
MX2023013063A (en) | 2023-11-15 |
AU2022270376A1 (en) | 2023-11-09 |
AR125805A1 (en) | 2023-08-16 |
CN117279519A (en) | 2023-12-22 |
BR112023023181A2 (en) | 2024-01-30 |
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