AU728572B2 - Ice confection - Google Patents
Ice confection Download PDFInfo
- Publication number
- AU728572B2 AU728572B2 AU60720/98A AU6072098A AU728572B2 AU 728572 B2 AU728572 B2 AU 728572B2 AU 60720/98 A AU60720/98 A AU 60720/98A AU 6072098 A AU6072098 A AU 6072098A AU 728572 B2 AU728572 B2 AU 728572B2
- Authority
- AU
- Australia
- Prior art keywords
- ice
- confection
- frozen
- water ice
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn - After Issue
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 71
- 239000013078 crystal Substances 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 9
- 239000007791 liquid phase Substances 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002826 coolant Substances 0.000 claims description 2
- 238000004513 sizing Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- 235000015243 ice cream Nutrition 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 4
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
P/00/011 Regulation 3.2
AUSTRALIA
Patents Act 1990
ORIGINAL
COMPLETE SPECIFICATION STANDARD PATENT Invention Title: ICE CONFECTION The following statement is a full description of this invention, including the best method of performing it known to us: GH REF: P25421H JT/klh 2 ICE CONFECTIONS FIELD OF THE INVENTION This invention relates to ice confections which comprise a mass of a milk containing frozen confection, for example ice cream, with a surface covering of water ice.
Products of this form are usually referred to as "splits" and this term will be used. This product form provides two refreshing ice compositions within a single body.
BACKGROUND TO THE INVENTION Splits are usually sold with an ice cream core, as an example of a milk based frozen confection, with a stick for holding the product and an outer layer of water ice.
However, they are not limited to this geometry and may be in other shapes, eg spherical, and can be in a container for consumption. For example an ice cream could be produced in a standard tub with a layer of water ice on top. The term "split" is used herein to be a mass of ice confection having a layer of water ice in contact with it.
The milk containing frozen confection contains milk proteins and the class includes ice cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custards. The usual form of protein will be animal milk but vegetable sources, eg soya milk, are also useable. There is no criticality in the source of the milk protein and it may be incorporated as liquid milk, cream, skimmed milk, milk powder and skimmed milk powder, as examples.
One known method of manufacturing split products is to partially freeze a water ice composition in the form of a cylinder closed at one end and then fill the centre core with liquid ice cream composition. Typically the water ice solution is placed in a cone in a freezing bath. The cone is inverted when the water ice contacting the cone wall is frozen and then an ice confection placed in the core. A stick for hand holding is placed in the core.
The manufacture of a two component ice confection by this route requires careful manipulation of the feedstocks li- a 3 and the several stages of handling. There is usually a restriction in the product geometry which can be obtained.
The levels of overrun in the ice confection are limited because at higher levels the ice confection is more viscous.
GENERAL DESCRIPTION OF THE INVENTION In a first aspect of the present invention provides a method of preparing a two component ice confection including: taking a mass of milk-containing frozen confection and bringing at least a substantial portion of the surface thereof to a temperature of below -15 0
C,
contacting said substantial surface portion with a water ice solution for a time sufficient to allow a frozen layer of material from the water ice solution to form on and adhere to said surface portion, the water ice solution having a solids content in the range 15% to 50% by weight and the water ice solution being substantially of liquid phase material with any ice crystals present being of such small size and constituting such a small proportion of the total water ice solution that the frozen layer is not significantly different in terms of overall crystal size and shape or adherence to the milk-containing frozen 2 confection compared with using a water ice solution which 25 is entirely in liquid phase, and subjecting the frozen confection with the frozen layer thereon to hardening by exposure to a low temperature *e medium to a temperature of below -15 0
C.
In preferred embodiments the surface of the frozen 30 confection is brought to below -40 0
C.
Preferably, steps and are conducted by immersion into a cryogenic liquid as a cooling agent to Poo*:bring respectively the surface of the frozen confection and i ,the whole two component ice confection to a temperature substantially less than -15 0
C.
A practical and advantageous method is one wherein 4 after step the two component ice confection is manipulated to allow excess material from the water ice solution to drip off and after step at least one further cycle of steps and is conducted to build up successive layers of frozen water ice.
In a second aspect, the present invention provides a two component ice confection comprising a mass of milkcontaining frozen confection having a frozen layer of material derived from a water ice solution adhered to a substantial surface portion of the ice confection, the frozen layer having an average ice crystal size (D( 3 of less than 100 microns, the ice crystal sizing and shape and the ice crystal adherence to the frozen confection having the characteristics of a two component ice confection made by a method comprising: taking a mass of milk-containing frozen confection and bringing at least a substantial portion of the surface thereof to a temperature of below -15 0
C,
contacting said substantial surface portion with a water ice solution for a time sufficient to allow a frozen layer of material from the water ice solution to form on and adhere to said surface portion, the water ice solution having a solids content in the range 15% to 50% by .**.weight and the water ice solution being substantially of 25 liquid phase material with any ice crystals present being :oe: of such small size and constituting such a small proportion of the total water ice solution that the frozen layer is not significantly different in terms of overall crystal :size and shape or adherence to the milk-containing frozen confection compared with using a water ice solution which is entirely in liquid phase, and subjecting the frozen confection with the frozen layer thereon to hardening by exposure to a low temperature medium to a temperature of below -15 0
C.
Preferably the ice crystal size is below 80 microns 4immediately after manufacture.
The present invention can be embodied in products having a thickness from a substantial range, yet a water ice layer having a desirable and consistent texture can be provided.
The low temperature of the ice confection core can be obtained in a refrigerated volume, for example a blast cooler, or preferably by immersion in a cryogenic liquid, eg liquid nitrogen.
The product of this invention comprises two essential components, the ice confection mass and the water ice layer.
The amount of water ice solution picked up after immersion is determined by the temperature of the surface of the ice confection core, while the ice crystal size is determined predominantly by the temperature of the hardening step.
Thus, if the hardening step (iii) is effected by immersion of the product in liquid nitrogen such that a temperature of -15 0 C is achieved throughout the water ice layer, then the water ice will have a desirable size of ice crystals.
If the surface of the core was at below about -25 0 C prior to the immersion step, then an advantageously thick layer of water ice is picked up, compared with a relatively thin layer achieved with a core having a surface temperature at -15 0 C. Hardening the product in an environment having a temperature of about -15 0 C will eventually cool the water ice layer to -15 0 C and effect hardening but will produce relatively large crystals.
The preferred average ice crystal size D(3,0) of micron is generally obtained by using liquid nitrogen or other cryogenic liquid for both steps and (iii). Using temperatures of about -40 0 C provided for example by a blast freezer tunnel, in both steps and (iii) provides a water ice layer with ice crystals having a D(3,0) of below 100 microns.
Consumer tests have shown the presence of water ice crystals below about 80 microns provides a particularly soft texture.
6 The method of the invention uses process steps which are easy to operate sequentially and uses apparatus and cooling materials which are either in wide use or are available commercially and are easily handled.
The surface of the milk containing ice confection is preferably brought to the desired low temperature by immersing it in liquid nitrogen or other liquified gas at low temperature, or contacting the desired surface with a heat exchanging surface cooled to an appropriate low temperature, for example with an innocuous liquid refrigerant such as liquid nitrogen or a solid refrigerant such as carbon dioxide.
In another method successive layers of water ice can be laid down on the surface of the mass of mil-k containing ice confection by immersing the mass in water ice solution and then in a suitable cryogenic liquid or in a refrigerated volume at low temperature to make another layer of water ice. These stages can then be repeated to build up a thicker layer of water ice.
The preferred viscosity of the water ice solution is up to poise to provide optimum generation of the water ice layer. At 0.2% w/w aqueous solution of locust bean gum (LBG) has a viscosity of about 1 poise.
It is not necessary for the second cooling stage to be at the same temperature as the stage cooling the core.
Thus, dependent on the apparatus available and desired product properties, it may be at a higher or lower temperature.
Usually the confection will include a stick penetrating the core to allow it to be held in the hand.
The relatively small ice crystal size and orientation of the water ice and selection of the total solids provides a soft texture to the water ice when bitten. The texture of the milk protein containing ice confection is also very good because it is formed as the core by standard processing steps. There is no restriction or overrun which 7 will usually be in the range from about 50% to about 150%.
Additionally, the use of standard processes allows the usual components, eg fats to be present at the usual levels. Thus there is no restriction on the ice confection caused by viscosity requirements to allow feed into a quiescently formed water ice shell. A product formed by the quiescent process will have larger ice crystals, for example some in the order of millimetres. In general quiescently frozen products have dendritic ice crystals, while those produced according to the present invention have a more rounded shape comparable to those obtained in a freezer barrel. A complete quiescently formed split was found to be harder to bite, crunchier and less chewy. The water ice layer was less adhesive to the core.
A solids level of below about 15% in the water ice will give only a small amount of structuring and flavour while about 50% solids content provides a very soft water ice layer.
The ice crystals formed by the process of the present invention provide a soft texture.
Test methods Ice crystal size: a thin water ice sample was examined using a cold stage (-20 0 C) microscope in a white spirit matrix. Polarising filters were used at x100 magnification 25 to obtain maximum contrast and a Zeiss particle size *e analyser used to obtain the average ice crystal size as 0) SPECIFIC DESCRIPTION OF THE INVENTION Examples of the invention will nowbe given to ooo.
30 illustrate but not limit the invention.
0000 :Example I An ice cream formulation with the following .0 composition was prepared using standard techniques.
Ingredient Weight skimmed milk powder 10.0 8 sugars 17.2 butter 10.5 flavour 0.1 water 61.5 emulsifier 0.4 stabiliser 0.25 The ice cream was prepared with an overrun of 100%, extruded through a shaped nozzle to give a cylinder of 56g and the stick inserted. It was then hardened in a freezing tunnel at -400C. After leaving the tunnel the portions were dipped in liquid nitrogen for 8 seconds and then in a water ice solution at 50C, which is the usual temperature of storage, for 15 seconds. This solution had a composition of: Ingredient Weight% sugars 21.5 stabiliser (LBG) 0.4 fruit solids 4.4 citric acid 0.2 20 colour 0.2 water remainder The excess water ice solution was allowed to drip off and then the portions were immersed in liquid nitrogen to ***harden the external surface and complete the formation of the water ice layer. The product contained 25g water ice S.in the external layer.
The products were then stored at about -30 0 C in a cold store before distribution. The particle size distribution in the water ice layer immediately after 30 preparation was about 55 micron; this increased to about microns on storage during distribution.
Example II Samples of the ice cream core prepared as in Example I were cooled to temperatures of -15WC, -25 0 C, -300C and -400C in a refrigerated volume. They, were then immersed in the Example I water ice solution for 10 seconds and the -9products hardened at the above temperatures.
The results are shown in Table I with the Example I results included for comparison. It is seen the amount of water ice reduces as the core temperature rises. Increased amounts of water ice can be picked up by using more cycles of cooling/immersion.
Table I Temperature of Hardening Weight of core OC Temp OC water ice (g) Liq N2* Liq N2* -40 18 (A) -30 14 -25 13 -15 8 (B) *8 seconds exposure The product using -40 0 C for the surface temperature of the core and hardened to -40 0 C had a D( 30 of microns. The product a comparative example, using 0 C for the surface temperature of the core and hardened to -15 0 C had a D( 3 of above 200 microns.
o
SS**
*i
Claims (5)
1. A method of preparing a two component ice confection including: taking a mass of milk-containing frozen confection and bringing at least a substantial portion of the surface thereof to a temperature of below -150C, contacting said substantial surface portion with a water ice solution for a time sufficient to allow a frozen layer of material from the water ice solution to form on and adhere to said surface portion, the water ice solution having a solids content in the range 15% to 50% by weight and the water ice solution being substantially of liquid phase material with any ice crystals present being of such small size and constituting such a small proportion of the total water ice solution that the frozen layer is not significantly different in terms of overall crystal size and shape or adherence to the milk-containing frozen confection compared with using a water ice solution which is entirely in liquid phase, and subjecting the frozen confection with the frozen layer thereon to hardening by exposure to a low temperature medium to a temperature of below -15 0 C.
2. A method as claimed in claim 1 and wherein steps and are conducted by immersion into a cryogenic 25 liquid as a cooling agent to bring respectively the surface r ""of the frozen confection and the whole two component ice S "confection to a temperature substantially less than -15 0 C.
3. A method as claimed in claim 1 or claim 2 wherein after step the two component ice confection is manipulated to allow excess material from the water ice solution to drip off and after step (c)at least one further cycle of steps and is conducted to build up successive layers of frozen water ice.
4. A method as claimed in any one of the preceding claims wherein the temperature in step is below -400C. A method as claimed in any one of the preceding Xclaims, and further including extruding material to produce 4
11- the mass of milk-containing frozen confection. 6. A method of preparing an ice confection substantially as herein described with reference to the examples. 7. An ice confection made by the method of any one of the preceding claims. 8. A two component ice confection comprising a mass of milk-containing frozen confection having a frozen layer of material derived from a water ice solution adhered to a substantial surface portion of the ice confection, the frozen layer having an average ice crystal size (D( 3 of less than 100 microns, the ice crystal sizing and shape and the ice crystal adherence to the frozen confection having the characteristics of a two component ice confection made by a method comprising: taking a mass of milk-containing frozen confection and bringing at least a substantial portion of the surface thereof to a temperature of below -15 0 C, contacting said substantial surface portion with a water ice solution for a time sufficient to allow a frozen layer of material from the water ice solution to form on and adhere to said surface portion, the water ice 0000 solution having a solids content in the range 15% to 50% by e weight and the water ice solution being substantially of 25 liquid phase material with any ice crystals present being *Gee of such small size and constituting such a small proportion *00@ of the total water ice solution that the frozen layer is not significantly different in terms of overall crystal size and shape or adherence to the milk-containing frozen confection compared with using a water ice solution which is entirely in liquid phase, and *SOS goe*:(c) subjecting the frozen confection with the frozen layer thereon to hardening by exposure to a low temperature medium to a temperature of below -150C. 9. An ice confection as claimed in claim 8, and wherein the average ice crystal size is less than 12 microns immediately after manufacture, and the characteristics correspond with using a cryogenic liquid to achieve temperatures substantially below -15 0 C during steps and 10. An ice confection as claimed in claim 8 or claim 9, and wherein the characteristics correspond with a product made by a method is one wherein after step the two component ice confection is manipulated to allow excess material from the water ice solution to drip off and after step at least one further cycle of steps and is conducted to build up successive layers of frozen water ice. e• o o a
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU60720/98A AU728572B2 (en) | 1994-02-04 | 1998-04-08 | Ice confection |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94300821 | 1994-02-04 | ||
| EP94300821 | 1994-02-04 | ||
| AU15089/97A AU685040B3 (en) | 1994-02-04 | 1997-03-04 | Ice confections |
| AU60720/98A AU728572B2 (en) | 1994-02-04 | 1998-04-08 | Ice confection |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU15089/97A Division AU685040B3 (en) | 1994-02-04 | 1997-03-04 | Ice confections |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU6072098A AU6072098A (en) | 1998-08-13 |
| AU728572B2 true AU728572B2 (en) | 2001-01-11 |
Family
ID=25615829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU60720/98A Withdrawn - After Issue AU728572B2 (en) | 1994-02-04 | 1998-04-08 | Ice confection |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU728572B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114739107B (en) * | 2022-04-27 | 2024-07-05 | Tcl家用电器（合肥）有限公司 | Refrigeration equipment control method, device, refrigeration equipment and storage medium |
-
1998
- 1998-04-08 AU AU60720/98A patent/AU728572B2/en not_active Withdrawn - After Issue
Also Published As
| Publication number | Publication date |
|---|---|
| AU6072098A (en) | 1998-08-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| CH | Opposition withdrawn |
Opponent name: NESTEC S.A. |
|
| CFC | Application withdrawn - opposition proceedings |
Opponent name: NESTEC S.A. |
|
| MK12 | Application lapsed section 141(1)/reg 8.3(2) - applicant filed a written notice of withdrawal |