[go: up one dir, main page]

WO2015082943A1 - Procédé de piégeage d'huiles végétales, et plus spécifiquement d'huile d'olive avec utilisation de liposomes comestibles spécialisés sans phospholipides et applications à des aliments, en particulier à des produits carnés, laitiers et des produits de la pêche - Google Patents

Procédé de piégeage d'huiles végétales, et plus spécifiquement d'huile d'olive avec utilisation de liposomes comestibles spécialisés sans phospholipides et applications à des aliments, en particulier à des produits carnés, laitiers et des produits de la pêche Download PDF

Info

Publication number
WO2015082943A1
WO2015082943A1 PCT/GR2014/000067 GR2014000067W WO2015082943A1 WO 2015082943 A1 WO2015082943 A1 WO 2015082943A1 GR 2014000067 W GR2014000067 W GR 2014000067W WO 2015082943 A1 WO2015082943 A1 WO 2015082943A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
product
liposome
edible
plant
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.)
Ceased
Application number
PCT/GR2014/000067
Other languages
English (en)
Other versions
WO2015082943A4 (fr
Inventor
YIOURNAS.Konstantinos
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SALES DEVELOPMENT CONSULTANTS Ltd
Original Assignee
SALES DEVELOPMENT CONSULTANTS Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SALES DEVELOPMENT CONSULTANTS Ltd filed Critical SALES DEVELOPMENT CONSULTANTS Ltd
Publication of WO2015082943A1 publication Critical patent/WO2015082943A1/fr
Publication of WO2015082943A4 publication Critical patent/WO2015082943A4/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
    • A61K47/6905—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a colloid or an emulsion
    • A61K47/6911—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a colloid or an emulsion the form being a liposome
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • 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
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/10—Dispersions; Emulsions
    • A61K9/127—Synthetic bilayered vehicles, e.g. liposomes or liposomes with cholesterol as the only non-phosphatidyl surfactant

Definitions

  • the liposome structures are concentric lipid spheres consisting of about 4 to 7 spherical membranes pushed to the surface of the structure, thus creating an "empty" space in the center available for loading with lipophylic materials, hydrophylic materials, or both.
  • the membranes resemble to a great degree those of living animal cells.
  • the available volume for loading is about 80% the volume of the liposome. In this space it is possible to entrap lipophylic materials up to 40% of the volume and in the remaining space hydrophylic materials.
  • the outer surface is always hydrophylic and could be charged positive or negative (the result of the selection of the membrane building materials). Thus, they are held electrostatically in the lattice of the final food product under normal atmospheric pressure without the use of vacuum.
  • the lipophylic membrane building materials of this specific liposome system along with the plant oils for loading are charged in an appropriate double wall vessel with temperature controls, equipped with an impeller type mixer and homogenizer.
  • the temperature to be achieved is regulated to reach the melting point of the solids under continuous agitation until the entire mass is clear.
  • the hydrophylic materials in this case deionized water
  • the temperature is regulated so it approaches the temperature of the lipophylic materials without exceeding it.
  • the homogenizer of the vessel with the lipophylic phase is energized and the hydrophylic phase is rapidly transferred by means of an appropriate pump into the vessel with the lipophylic phase.
  • the hydraulic and mechanical shear generated by the homogenizer forms the liposomes and simultaneously entraps a microscopic mass of the oil in the center of the vesicle, (entrapment of oils up to 40% of the liposome volume).
  • the final product at room temperature has the texture of a thick cream and color almost white with neutral taste. It is stored in the refrigerator at 4 degrees C in appropriate sealed containers without preservatives. Storage time is at least three months at 4 degrees C.
  • the liposome product is characterized by its ability to go through the pasteurization process at 77-80° C and in time appropriate for full pasteurization (1 to 3 hours) depending on product, without breaking up.
  • the product After very thorough mixing, the product is homogenously dispersed throughout the mass, then it is encased in the appropriate membrane casing and goes through pasteurization specific by product.
  • the product is added after the pasteurization process and only when the temperature has come down to 40-42 degrees C with simultaneous addition of bacterial cultures specific for the final product (yogurt, cheeses).
  • the final product which begins as skimmed milk has olive oil entrapped in liposomes homogenously dispersed at a percentage chosen by the manufacturer.
  • the liposomes without phospholipids belong to a unique category of liposomes manufactured by a unique process.
  • the liposomes without phospholipids can be formed by a broad spectrum of emulsifiers.
  • the liposome has from one or two up to seven bilayer membranes encasing a large amorphous "empty" space. Each membrane consists of emulsifier molecules in a double row. This space occupies the greater part of the liposome volume and it is capable of large loading with lipophylic and hydrophylic substances.
  • the liposomes without phospholipids can be manufactured very fast in large volumes with a cost very similar to those of a simple emulsion.
  • the purpose of the invention is to replace the animal fat with plant oils and specifically with olive oil by using a specific edible liposome system without phospholipids capable of remaining intact during the pasteurization temperatures. This is accomplished by the proper selection of the building materials of the liposome membranes and the correct ratio among them.
  • l The lipophylic membrane building materials along with the plant oils to be encapsulated are charged into a proper double wall vessel with controlled temperature and equipped with a propeller type mixer and homogenizer. The temperature is regulated so it reaches the melting point of the solids and maintained until the entire mass is clear. 2.
  • the hydrophylic components in this case dionized water
  • the temperature is regulated so it approaches the final temperature of the lipophylic phase without going above it.
  • the hydraulic and mechanical shear that is generated by the homogenizer forms the liposomes and at the same time entraps a microscopic quantity of oil in each liposome. (Entrapment of oils up to 40% of the liposome volume).
  • the resulting mass is quickly cooled with the homogenizer running until the product approaches room temperature.
  • the final product is the complete encapsulation of plant oils (olive oil) inside the liposome system without free oil existing outside the formed liposomes.
  • the final product has a creamy but solid texture slightly off white with almost neutral taste. It is stored in the refrigerator at temperatures around 4 degrees C in sealed containers without preservatives. The storage time is at least three months at 4 degrees C.
  • the product is added towards the end of the process and it is evenly dispersed throughout the mass under atmospheric pressure without the use of vacuum.
  • the final meat products are encased in the appropriate casings and go through the pasteurization process specific for each product.
  • the product is added after the pasteurization process at temperatures around 40 -42 degrees C, with the simultaneous addition of microorganisms appropriate for each product ( yogurt, cheeses, etc).
  • the final product which starts as skim milk has encapsulated olive oil uniformly dispersed throughout the mass at a percentage chosen by the manufacturer. 3.1n the fish products sector the product is added towards the end of the process and is uniformly dispersed under normal atmospheric pressure without the use of vacuum.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Chemistry (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)

Abstract

Selon un aspect, l'invention concerne un système de liposomes totalement comestible et constitué d'ingrédients autorisés par le code alimentaire. Le système de liposomes est plus particulièrement constitué de produits d'acides gras végétaux, de phytostérols, d'émulsifiants et de cires végétales. La sélection et le rapport des ingrédients précités sont régulés de telle sorte que le système reste entier et intact lors de l'exigence d'exposition température-temps pour les produits spécifiques carnés, laitiers et de la pêche. Ce système de liposomes spécialisé permet de remplacer avec succès les graisses animales par des huiles comestibles et en particulier par de l'huile d'olive. L'huile d'olive est uniformément dispersée en quantités microscopiques encapsulées dans le système de liposomes comestible et est maintenue fermement dans le réseau du produit final sous pression atmosphérique sans utiliser de vide.
PCT/GR2014/000067 2013-12-05 2014-12-03 Procédé de piégeage d'huiles végétales, et plus spécifiquement d'huile d'olive avec utilisation de liposomes comestibles spécialisés sans phospholipides et applications à des aliments, en particulier à des produits carnés, laitiers et des produits de la pêche Ceased WO2015082943A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GR20130100675A GR1008481B (el) 2013-12-05 2013-12-05 Μεθοδος εγκλωβισμου φυτικων ελαιων και ιδιαιτερα ελαιολαδου με τη χρηση εξειδικευμενων βρωσιμων λιποσωματων, χωρις φωσφολιπιδια, για εφαρμογες στον τομεα τροφιμων και ειδικοτερα προϊοντων αλλαντοποιιας, γαλακτοκομικων και ιχθυοσκευασματων
GR20130100675 2013-12-05

Publications (2)

Publication Number Publication Date
WO2015082943A1 true WO2015082943A1 (fr) 2015-06-11
WO2015082943A4 WO2015082943A4 (fr) 2015-07-30

Family

ID=52282756

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GR2014/000067 Ceased WO2015082943A1 (fr) 2013-12-05 2014-12-03 Procédé de piégeage d'huiles végétales, et plus spécifiquement d'huile d'olive avec utilisation de liposomes comestibles spécialisés sans phospholipides et applications à des aliments, en particulier à des produits carnés, laitiers et des produits de la pêche

Country Status (2)

Country Link
GR (1) GR1008481B (fr)
WO (1) WO2015082943A1 (fr)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4853228A (en) 1987-07-28 1989-08-01 Micro-Pak, Inc. Method of manufacturing unilamellar lipid vesicles
US4855090A (en) 1987-03-13 1989-08-08 Micro-Pak, Inc. Method of producing high aqueous volume multilamellar vesicles
US4895452A (en) 1988-03-03 1990-01-23 Micro-Pak, Inc. Method and apparatus for producing lipid vesicles
US5147723A (en) * 1987-07-28 1992-09-15 Micro-Pak, Inc. Paucilamellar lipid vesicles
WO1995013052A1 (fr) * 1993-11-08 1995-05-18 Micro Vesicular Systems, Inc. Vesicules de stearate de propylene glycol
WO1995016436A1 (fr) * 1993-12-15 1995-06-22 Micro-Pak, Inc. Vesicules lipidiques contenant des substances insaponifiables d'huile d'avocat
WO1995022989A1 (fr) * 1994-02-24 1995-08-31 Micro-Pak, Inc. Vaccins contenant des vesicules lipidiques paucilamellaires comme adjuvants immunologiques
US5643600A (en) * 1991-09-17 1997-07-01 Micro-Pak, Inc. Lipid vesicles containing avocado oil unsaponifiables
US5756014A (en) * 1997-04-11 1998-05-26 Igen, Inc. Heat resistant lipid vesicles
WO2000019980A1 (fr) * 1998-10-02 2000-04-13 Igen, Inc. Liposome paucilamellaire a glucosides
US6387373B1 (en) * 1993-01-15 2002-05-14 Novavax, Inc. Vaccines containing paucilsmellar lipid vesicles as immunological adjuvants
US20090186074A1 (en) * 2008-01-22 2009-07-23 Nadya Lawrence Lipid vesicles derived from olive oil fatty acids

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4855090A (en) 1987-03-13 1989-08-08 Micro-Pak, Inc. Method of producing high aqueous volume multilamellar vesicles
US4853228A (en) 1987-07-28 1989-08-01 Micro-Pak, Inc. Method of manufacturing unilamellar lipid vesicles
US5147723A (en) * 1987-07-28 1992-09-15 Micro-Pak, Inc. Paucilamellar lipid vesicles
US4895452A (en) 1988-03-03 1990-01-23 Micro-Pak, Inc. Method and apparatus for producing lipid vesicles
US5643600A (en) * 1991-09-17 1997-07-01 Micro-Pak, Inc. Lipid vesicles containing avocado oil unsaponifiables
US6387373B1 (en) * 1993-01-15 2002-05-14 Novavax, Inc. Vaccines containing paucilsmellar lipid vesicles as immunological adjuvants
WO1995013052A1 (fr) * 1993-11-08 1995-05-18 Micro Vesicular Systems, Inc. Vesicules de stearate de propylene glycol
WO1995016436A1 (fr) * 1993-12-15 1995-06-22 Micro-Pak, Inc. Vesicules lipidiques contenant des substances insaponifiables d'huile d'avocat
WO1995022989A1 (fr) * 1994-02-24 1995-08-31 Micro-Pak, Inc. Vaccins contenant des vesicules lipidiques paucilamellaires comme adjuvants immunologiques
US5756014A (en) * 1997-04-11 1998-05-26 Igen, Inc. Heat resistant lipid vesicles
WO2000019980A1 (fr) * 1998-10-02 2000-04-13 Igen, Inc. Liposome paucilamellaire a glucosides
US20090186074A1 (en) * 2008-01-22 2009-07-23 Nadya Lawrence Lipid vesicles derived from olive oil fatty acids

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
GEBICKI, J.M.; HICKS, M.: "Preparation and properties of vesicles enclosed by fatty acid membranes", CHEM.PHYS. LIPIDS, vol. 16, 1976, pages 142 - 160, XP023388905, DOI: doi:10.1016/0009-3084(76)90006-2
HARGREAVES, W. R.; DREAMER, D. W.: "Liposomes from ionic, single chain amphiphiles", BIOCHEMISTRY, vol. 17, 1978, pages 3759 - 3768
KUNITAKE, T.; NAKASHIMA, N.; HAYASHIDA, S.; YONEMORI, K.: "Chiral, synthetic bilayer membranes", CHEM. LETT., 1979, pages 1413 - 1416
SCHENK, P.; AUSBOTN, M.; BENDAS, F.; NUHN, P.; ARNDT, D.; MEYER, H. W.: "The preparation and characterization of lipid vesicles containing esters of sucrose and fatty acids", J. MICROENCAPSULATION, vol. 6, 1989, pages 95 - 103, XP000363597
SCOTT, H. .; KALASKAR, S.: "Lipid chains and cholesterol in model membranes", BIOCHEMISTRY, vol. 28, 1989, pages 3687 - 3691

Also Published As

Publication number Publication date
WO2015082943A4 (fr) 2015-07-30
GR1008481B (el) 2015-05-12

Similar Documents

Publication Publication Date Title
EP1545248B2 (fr) Stabilisation des interfaces d'un produit presentant au moins deux phases a l'aide d'un complexe proteine-polysaccharide
Khanniri et al. Application of liposomes in some dairy products
AU2003238264B2 (en) Stable emulsions of oils in aqueous solutions and methods for producing same
WO2011122967A1 (fr) Fabrication de compositions à haute densité unitisées
DK2157867T4 (en) A process for reducing the content of saturated fatty acid in milk fat, provided products and applications thereof
KR20050084485A (ko) 제어 방출 엔캡슐화된 생활성 물질
RU2281652C2 (ru) Пищевая микроэмульсия, способ ее получения, пищевой продукт, содержащий ее
CZ283064B6 (cs) Použití komplexních koacervátových částic a potravinářské a kosmetické výrobky
IL288422B2 (en) One-step process for preparing protein oleogel
JP2014045699A (ja) 食品の乳風味強化方法
Wassell Bakery fats
CN103379828A (zh) 富含益生素的低钠涂抹人造黄油
JPH10501696A (ja) 食品中の熱処理された中間相の調製及び使用
WO2015082943A1 (fr) Procédé de piégeage d'huiles végétales, et plus spécifiquement d'huile d'olive avec utilisation de liposomes comestibles spécialisés sans phospholipides et applications à des aliments, en particulier à des produits carnés, laitiers et des produits de la pêche
WO1993016607A1 (fr) Procede de decholesterolisation du jaune d'×uf avec production simultanee de cholesterol en tant que sous-produit
EP2827719B1 (fr) Huiles végétales à tartiner contrôlées de manière rhéologique
Podmore 2 Bakery fats
JPH06504665A (ja) 卵黄からの高められたコレステロール抽出
CN103704849B (zh) 能量棒用抗氧化剂及其制备方法和含该抗氧化剂的能量棒
Raddatz et al. Microencapsulation techniques to aggregate values in dairy foods formulation
Lepilkina et al. Free fat in milk and cheese products: Influence on quality
Huang Recent Development in the Application of Emulsifiers: An Overview
Jeantet et al. Stability of complex foods and dispersed systems
RU2203550C1 (ru) Способ приготовления сливочного масла
RU2746374C1 (ru) Способ получения сливочного масла с йогуртом

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14824074

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 14824074

Country of ref document: EP

Kind code of ref document: A1