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(12) EUROPEAN PATENT APPLICATION

(43) Date of publication: (51) |nt. CI.6: A23L 2/60, A23L 1/236 02.06.1999 Bulletin 1999/22

(21) Application number: 97121087.7

(22) Dateof filing: 01.12.1997

(84) Designated Contracting States: • Olbert, Ingeborg AT BE CH DE DK ES Fl FR GB GR IE IT LI LU MC 96450 Coburg (DE) NL PT SE • Fischer, Christa Maria Designated Extension States: 65760 Eschborn (DE) AL LT LV MK RO SI (74) Representative: (71) Applicant: Canonici, Jean-Jacques et al THE PROCTER & GAMBLE COMPANY Procter & Gamble European Service GmbH, Cincinnati, Ohio 45202 (US) Sulzbacher Strasse 40-50 65824 Schwalbach am Taunus (DE) (72) Inventors: • Blumenstein-Stahl, Gabriele Annemarie 65719Hofheim/Ts(DE)

(54) Beverage comprising an effective amount of f lavanols as cutting composition

(57) The present invention relates to substantially alcohol free beverages having a sweetener system which ensures the full perception of the flavour system within the beverage while at the same time comprising f lavanols as a sweetness cutting material which reduces the sweetness impression of the sweetener system. In particular the present invention relates to beverages which are considered most appealing to an adult taste, having a full flavour impression while being considered less sweet than conventional beverages usually designed for children, who prefer a stronger sweetness impression.

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Description feel change which often is described as "watery" further enhancing the impression that such a beverage has Field of the invention less flavour. [0006] One possibility widely used in beverage com- [0001] The present invention relates to substantially 5 positions, however for different reasons (such as a pres- alcohol free beverages having a sweetener system ervation effect or as an acidifier), is to provide the which ensures the full perception of the flavour system beverage with a sparkling C02 content. This does have within the beverage while at the same time comprising a reducing effect on the sweetness impression of such f lavanols as a sweetness cutting material which reduces compositions. At the same time the addition of C02 to the sweetness impression of the sweetener system. In 10 beverage compositions reduces all taste impressions in particular the present invention relates to beverages line with the reduction of the sweetness impression. The which are considered most appealing to an adult taste, reason for this is believed to be caused by the reduced having a full flavour impression while being considered amount of liquid actually contacting taste corpuscles on less sweet than conventional beverages usually the sensoric sensitive areas of the mouth when drinking designed for children, who prefer a stronger sweetness 15 such compositions. Based on this C02 is added usually impression. to beverages for it's refreshing effect and as part of the preservative system in beverages. Background of the invention [0007] Therefore, the inventors of the present inven- tion have investigated whether the addition of certain [0002] It is well-known in the art that in order to pro- 20 compounds would not provide a solution to the prob- vide a beverage with a well rounded and full bodied fla- lems associated with conventional attempts to reduce vour if is necessary to provide a sweetening system the sweetness impression of alcohol free beverages. It containing natural and/or artificial sweetening compo- now has been found that indeed the addition of certain nents such as sugar and high intensity sweetening com- well-known compounds causes a reduction in the pounds such as , acesulfam K, cyclamate, or 25 sweetness impression of a beverage composition. The (known under the trade name Nutra-Sweet). addition of such sweetness cutting compounds is, how- On the other hand it is known that in particular adult ever, also associated with a detrimental flavour effect on consumers of beverages have a desire for a less sweet the beverage compositions and hence has convention- beverage composition. ally not been used in order to provide a sweetness cut- [0003] In order to provide in particular adult consum- 30 ting effect but for other reasons. ers with a less sweet tasting beverage several well- [0008] It is therefore an objective of the present inven- known alternatives are available. The addition of a bitter tion to provide beverage compositions without reducing tasting ingredient such as chinin or grapefruit flavours the sweetening composition contained in such bever- have been tried in tonics and citrus beverages (also ages compositions but with a sweetness impression alcohol free beer could be considered in this context). 35 which is lower than would usually be expected from the However, many consumers do not find a bitter note sweetener composition comprised in the beverage. It is appealing, in particular since it usually is not adequate another objective of the present invention to maintain to overcome the sweetness perception in such bever- the flavour impression of a beverage composition while ages as tonic water, bitter lemon or grapefruit juice com- reducing the sweetness impression without raising the prising beverages. Even so these beverages comprise a 40 acidity level and without introducing an objectionable bitter tasting compound they are still rated as too sweet bitter note, or astringency to the beverage composition. mostly by adult consumers. [0009] It is a further objective of the present invention [0004] An alternative conventionally used is to to define the amount of sweetness cutting compounds increase the amount of acids in a beverage in order to to be added to a beverage composition in dependence change the sweetness impression of the sweetening 45 on the beverage compositions as such, i.e. without the composition comprised in the beverage. However, this sweetness cutting compounds, so as to prevent the has limitations in that too much added acids in bever- generation of a flavour impression substantially different ages are not appealing to many consumers and some from the original beverage composition. actually complain about heartburn caused by a too high acidity. so Summary of the invention [0005] A third apparent alternative is the reduction of the sweetening composition amount in order to reduce [001 0] The present invention relates to beverage com- the sweetness impression of a beverage. However, this positions having a reduced sweetness impression and (as indicated above) causes a reduction of the flavour comprising optionally a C02 content of up to 10 times impression of such a beverage composition and there- 55 the volume of the liquid, a sweetening composition fore causes a lack of appealing flavour to consumers of which may comprise natural or artificial sweetening such beverages. At the same time a reduction of the compounds or combinations thereof including in partic- sweetening compounds covers a consistency/mouth ular high intensity sweeteners such as saccharin, ace-

2 3 EP 0 919 138 A1 4 sulfam K, cyclamate, aspartame or others. The trate" refers to a beverage composition in liquid form sweetening composition is included to provide a sweet- usable to prepare a single strength beverage. Beverage ening strength measured by the sweetness impression concentrates within the scope of the present invention on an attribute grading test of a rating of at least 4 points typically comprise from 30 % to 70 %, preferably from in the attribute grading test (the test details and defini- 5 40 % to 60 %, water. They are usually formulated to pro- tions are given below) when the sweetening composi- vide, drinkable beverages when diluted with 2 to 5 parts tion is dissolved in water which has the same C02 by weight water. content as desired for the final beverage. In the same [001 6] As used herein mineral amounts are referred to test the bitterness impression is measured. as the supplemented amounts. Naturally contained min- [001 1 ] The beverage further comprises f lavanols as a 10 erals are not included when referring to mineral sweetness cutting composition in an amount of 60 - 1 50 amounts. ppm, preferably 70 - 1 20 ppm, more preferably 80 - 1 00 [0017] As used herein the term single strength refers ppm by weight. In a preferred embodiment of the to the ready-to-serve concentration of beverage com- present invention the beverage composition further pounds. comprises one compound or a combination of com- 15 [0018] As used herein the term "fruit juice" refers to pounds selected from triple sec flavour; vermouth fla- citrus juices, such as orange juice, lemon juice, lime vour; mint flavour or combinations thereof. juice, grapefruit juice, tangerine juice and mixtures [0012] The sweetening composition preferably con- thereof. Non citrus juices such as apple juice, grape tains compounds selected from the group of sugars juice, pear juice, cherry juice, berry juice, pineapple such as sacchorose, , , loctose, mal- 20 juice, kiwi juice, cashew juice, peach juice, apricot juice, trose, sorbit, dextrose, sorbose, xylit, lactit, maltit, iso- plum juice, prune juice, passion fruit juice, banana juice, maltit, or high intensity sweeteners such as saccharin, melon juice, cranberry juice, acerola juice, litschi juice, cyclamat, aspartam, acesulfam K, thaumatin, glycin or karambola juice, mango juice, Sharon fruit juice, cherry combinations thereof. The sweetness cutting composi- moya juice, lulo juice, physalis juice, and mixtures of tion according to the present invention can further con- 25 these juices, as well as mixtures of citrus and non-citrus tain compounds selected from the group of polyphenols juices. All amounts of fruit juice referred to herein are on of a molecular weight ranging from 500 to 3000, prefer- the basis of 100 % fruit juice in its single strength con- ably ranging from 850 to 2800, such as tannins or tannic centration. acids (e.g. obtainable from wood extractions, particu- [0019] As used herein, the term "comprising" means larly from oak chips), gymnemic acid and its salts such 30 various components can be conjointly employed in a as triterpene saponin, glycorides such as ziziphin or beverage and beverage concentrate of the present hodulcin, compounds such as 2 (4-methoxyphenoxy)- invention. Accordingly the term "comprising" encom- propanic-acids and -salts or -esters or combinations passes the more restrictive term "consisting of". thereof. [0020] As used herein percentages are given as per- [001 3] Since the addition of C02 effectively reduces 35 cent by weight of the beverage in its single strength dilu- all flavour impressions of a composition it is not neces- tion unless indicated otherwise. Percentages of water sary or desirable to include C02 in the beverage compo- include the amount of water inherent in fruit juices. sitions of the present invention for its sweetness impression reducing effect. However, C02 is considered Essential compounds in the beverage by many consumers to provide or raise the refreshing 40 and stimulating effect of a beverage. Hence the inclu- [0021] According to the present invention beverage sion of C02 is desirable in the context of the present formulations are claimed comprising a sweetening com- invention. The amount of C02 to be added in beverages position and flavanols as a sweetness cutting composi- preferably is in the range from 2 to 4 times the volume of tion to reduce the sweetness impression of the the beverage, even more preferably in the range from 45 sweetening composition. Hence the required com- 2.5 to 3.5 by volume. pounds in the beverage composition according to the present invention are the sweetening composition and Detailed description of the invention the flavanols. However, it is desirable, and for any com- mercial successful beverage mandatory, to also corn- Definitions so prise some or all of the optional compounds indicated below. They are therefore optional in respect to the [0014] As used herein the term "beverage" refers to a technical development according to the present inven- beverage compositions which is in a single-strength, tion but commercially of high significance. ready-to serve, drinkable form. Beverages of the [0022] The sweetening composition according to the present invention typically comprise at least 80 % water. 55 present invention consist of all compounds which pro- Beverages include both carbonated and noncarbonated vide sweetness in a beverage composition. Hence natu- forms. ral or artificial compounds which are considered to [0015] As used herein, the term "beverage concen- provide sweetness to a beverage composition are

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included in the sweetening composition according to the tion in the attribute grading test defined below. present invention. Also sweetening compounds which [0028] It is also important that the flavanols and other are included with other compounds, intentionally sweetness cutting compounds do not cause the overall selected for other purposes such as for example flavour composition to develop undesirable flavours. In particu- compositions or fruit juice compositions, are part of the 5 lar bitter flavours and astringency have been found to be sweetening composition according to the present inven- quite unacceptable in the context of green teas for bev- tion. erages. Therefore, when using green tea to provide the [0023] Sweetening compositions typically comprise flavanols an upper limit of the sweetness cutting effect is sugars such as sacchorose, glucose, fructose, loctose, desirable while as an alternative the generation of a bit- maltrose, sorbit, dextrose, sorbose, xylit, lactit, maltit, 10 ter taste impression can also be used as a check mark isomaltit, or high intensity sweeteners such as saccha- to adjust the amount of sweetness cutting composition rin, cyclamat, aspartam, acesulfam K, thaumatin, gly- included in the beverage composition. In particular if cin. Also natural compounds known for their intense green tea is added in an amount which causes the com- sweetness, so called natural high intensity sweeteners position of water, sweetening composition and sweet- such as fruit juice or fruit juice concentrate from miracle 15 ness cutting composition to develop an increase in the fruit (synsepalum dulcificum of the family sapotaceae), overall bitter taste of more than 2 points on the attribute Luo Han Guo fruit (Siraitiagrosvenarii of the family Cur- grading scale such a quantity of sweetness cutting com- curbitaceae), serendipity berry (dioscoreophyllum position would not be desirable anymore. cuminsii) or others are considered compounds which if present in a beverage composition form part of the 20 Optional compounds in the beverage sweetening composition of the beverage. [0024] The amount of the sweetening composition, [0029] Beverages contemplated in the context of the regardless how it is constituted in terms of its individual present invention can comprise a flavour composition ingredients is such that in an attribute grading test the which comprises a flavour selected from fruit flavours, sweetening composition dissolved in water, which also 25 botanical flavours, artificial flavours and mixtures comprises the same C02 content as desired for the bev- thereof. erage composition, provides the sweetening-in-water- [0030] As used herein, the term "fruit flavour" refers to solution with a sweetness impression of at least 4 rating those flavour derived from the reproductive part of a points according to the attribute grading test as defined seed plant, especially one having a sweet pulp associ- below. The reason for this minimum sweetness impres- 30 ated with the seed. Also included but less preferred sion by the sweetening composition is that sweetening within the term "fruit flavour" are synthetically prepared compositions having a sweetness impression below 4 flavours made to simulate fruit flavours derived from rating points tend to be not considered sweet in the first natural sources. Particularly preferred fruit flavours are place and reduction of their sweetness impression is not the citrus flavours including orange flavours, lemon fla- relevant to the acceptability of such beverages. 35 vours, a variety of other fruit flavours can be used such [0025] In a preferred embodiment according to the as apple flavours, grape flavours, cherry flavours, pine- present invention the sweetness impression provided by apple flavours and the like. These fruit flavours can be the sweetening composition comprised in the present derived from natural sources such as fruit juices as invention is at least such that it results in a rating of 6 defined above and flavour oils, or else synthetically pre- rating points in an attribute grading test as, defined 40 pared. below when analysing the sweetening composition in a [0031] As used herein, the term "artificial flavour" water solution comprising the same C02 content as refers to flavours which cannot be derived from natural desired for the final beverage composition. sources. Artificial flavours are in particular those fla- [0026] The other compound comprised in the bever- vours chemically generated or biologically engineered ages according to the present invention are flavanols. 45 which provide a flavour impression outside the range of The flavanols can comprise natural or artificial flavanols those naturally available. Artificial flavours are not those which provide a reduction in the sweetness impression flavours which are synthetically prepared but chemically of beverage compositions. Preferably the flavanols are identical to natural flavours (i.e. fruit flavours or botani- derived from or provided as green tea compounds. It cal flavours) which are considered as natural flavours preferably further comprises those compounds of so synthetically prepared. sweetness cutting compositions as indicated above. [0032] As used herein, the term "botanical flavour" [0027] The amount of the flavanols is selected so as refers to flavours derived from parts of a plant other than to provide a solution in water of the sweetening compo- the fruit. As such, botanical flavours can include those sition at a C02 content identical to that of the beverage flavours from nuts, bark, roots and leaves, including tea composition with a sweetness impression which is at 55 leaves. Also included within the term "botanical flavour" least 0.5 rating points, preferably from 0.8 to 2 rating are synthetically prepared flavours made to simulate points, lower than the sweetness impression of the botanical flavours derived from natural sources. Exam- same solution without the sweetness cutting composi- ples of such flavours include cola flavours, tea flavours

4 7 EP 0 919 138 A1 8 and the like. These botanical flavours can be derived juice compound according to the present invention is from natural sources such as essential oils and extracts, selected from one of the fruit juice compounds indicated or else can be synthetically prepared. above. [0033] The flavour component can comprise a blend [0039] The amount of addition of juice concentrate to of various flavours e.g. lemon and lime flavours, cola f la- s beverages preferably is in the range from as low as 0.5 vours with citrus flavours to form cola flavours etc. If %, up to 60 %, preferably from 1 % to 30 %, by weight desired, fruit juices or their concentrates such as orange on a single strength basis. In these amounts the fruit juice, lemon juice, lime juice, apple juice, grape juice juice content in the beverage composition will provide a and the like can be used in the flavour composition. certain sweetener effect due to its sugar content. This [0034] The flavour in the flavour composition is some- n sugar content is part of the sweetener composition of times formed into emulsion droplets which are then dis- the beverage. persed in the final beverage. Because these droplets [0040] Optionally the beverages can comprise edible usually have a specific gravity less than that of water acids which include phosphoric acid, fumaric acid, adi- and would therefore form a separate phase in the final pic acid, lactic acid, tartaric acid, gluconic acid, succinic beverage, weighting agents (which can also act as n15 acid, malic acid, citric acid or their respective sour salts. clouding agents) are typically used to keep the emulsion Also optionally the beverages can comprise supple- droplets dispersed in the beverage. Examples of such mented solubilized minerals which include iron, cal- weighting agents are brominated vegetable oils and cium, magnesium, potassium, sodium, as well as resin esters, in particular the ester gums. See LF. supplemented vitamins. Supplemented minerals or vita- Green. Developments in Soft Drinks Technology. Vol. 1 202t mins should be included in a quantity of 15 %, prefera- (Applied Science Publishers Ltd. 1978) pp. 87-93 for a bly 30 %, of the Recommended Daily Intake in 100 ml further description of the use of weighting and clouding beverage product according to the European Council agents in liquid beverages. Besides weighting agents, Directive No. 90/496/EEC of September 24, 1990 on emulsifiers and emulsion stabilisers can be used to sta- nutritional labeling for foodstuff. bilise the emulsion droplets. Examples of such emulsifi- 2521 ers and emulsion stabilisers include the gums, pectins, Attribute Grading test celluloses, polysorbates, sorbitan esters and propylene glycol alginates. See L.F. Green, supra at p. 92. [0041] Attribute grading tests have conventionally [0035] The particular amount of the flavour composi- been used in the foods and beverage industry to assess tion effective for imparting flavour characteristics to a 303< the perception of certain aspects of a food or beverage beverage can depend upon the flavour(s) selected, the by an educated rating panel. The attributes which are flavour impression desired, and the form of the flavour rated for the purpose of the present invention are sweet- composition. For flavour compositions which are sub- ness, bitterness and possibly astringency. stantially free of fruit juice (i.e. on a single strength basis [0042] Due to the wide use of attribute grading tests in comprising no more than about 1% fruit juice by weight 353i the food and beverage industry a standard test set-up of the beverage) the flavour composition can be com- has been established under ISO 6564-1985 (E), "Sen- prised in the beverage at an amount of at least 0.001% sory Analysis - Methodology - Flavour profile methods". by weight of the beverage and typically from 0.05% to This ISO test allows a wide variety of test set-ups 1% by weight of the beverage. If fruit juice or concen- depending on the particular purpose of the test. trates thereof are part of the flavour composition up to 404t [0043] According to the present invention this test twice these amounts can be used. norm was used with the following specific settings. [0036] Beverages contemplated according to the Together with these settings the test is referred to in the present invention may also be carbonated. Usually a claims as the modified Attribute Grading test or mAG- beverage will be considered to be carbonated if it com- test. prises more than 0.3, preferably more than 1 times the 45« [0044] The particular test settings are: volume of the beverage of solubilized carbon dioxide. Carbonated beverages comprise carbondioxide typi- only trained experts are included as assessors in cally from 1 to 4.5, preferably from 2 to 3.5 times the vol- the sensory test; ume of the beverage. [0037] The carbonated beverage can be placed in a 50st only the independent test method is used; container such as a bottle or a can which is then sealed. See L.F. Green, Developments in Sort Drinks Technol- the selected character notes for each test are ogy. Vol. 1 (Applied Science Publishers Ltd. 1978), pp. sweet, bitter, thick liquid, caramelized, refreshing, 102-107, for a further description of beverage making in astringent (in this order of perception); particular the process for carbonation. st [0038] Another compound in a beverage composition the intensity for selected character notes is rated on considered in the context of the present invention are a line scale of 1 7 cm and is directly transferred into fruit juice compounds or its concentrate/puree. The numerical values between 0 and 9.9. A value of 0 in

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this respect refers to a character note not being Test ratings (average numerical value): present while 9.9 is equivalent to an assessment of an extremely noticeable note. [0049]

[0045] The resulting data are reported in tabular form 5 with numerical values. [0046] The preparation of the taste samples is such A B C D E F that they are chilled to 12°C and 100 ml per sample are 7.2 presented for evaluation. sweet 6.2 6.5 5.6 5.8 5.0 [0047] In the test the assessor first evaluate a refer- bitter 0.3 1.4 1.3 2.1 2.4 2.7 ence composition for the above character notes and astringent 0 2.0 0.5 2.2 1.6 2.8 then evaluate the test sample versus the reference. All other conditions of the test are identical to those given in A G ISO 6564-1985 (E). sweet 7.0 6.3 15 Test results bitter 0.5 4.4 astringent 0.5 2.3 Test compositions:

[0048] 20 [0050] According to the test ratings shown above the addition of flavanols from green tea does result in the A: water succrose solution with 8 % succrose desired sweetness cutting effect when comparing com- positions A and B while raising bitter and astringent B: same as A with a green tea sweetness cutting impression within an acceptable level. This is also found compound providing a calculated flavanol level 25 when replacing the succrose sweetening solution by a of 1 24 ppm. sugar plus high intensity sweetening composition. The result is further confirmed in the context of a carbonized C: a sweetening composition solubilized in water system when comparing compositions E and F. In con- comprising 4 % sugar plus high intensity sweet- trast usual sweetness cutting composition such as eners to achieve approximately the same sweet- 30 those used in bitter lemon or tonic beverages result in ness as a 8 % succrose in water solution. an unacceptable bitter note while not even providing the same sweetness cutting performance as composition B. D: same as C with a green tea sweetness cutting compound providing a calculated flavanol level Claims of 1 24 ppm. 35 1. Beverage composition of reduced sweetness E: same as C with C02 in a quantity of 2 times the impression, said beverage composition comprising volume of the composition. a C02 content of 0 to 1 0 times the volume of F: same as D with C02 in a quantity of 2 times the 40 said beverage composition; volume of the composition. a sweetening composition of natural sweeten- G: same as A with 3,52 mg/l of quinine HCI (stand- ing compounds, high intensity sweetening ard amount in bitter lemon or tonic beverages). compounds or combinations thereof, said 45 sweetening composition providing a sweetness impression value in a water solution at the same C02 content as comprised in said bever- age of at least 4 rating points according to a modified attribute grading test (mAG-test); 50 a sweetness cutting composition of natural or artificial compounds, preferably of botanical fla- vour compounds;

55 characterised in that said sweetness cutting com- position comprises 60 to 1 50 ppm, preferably 70 to 120 ppm, most preferably 80 to 100 ppm, by weight flavanols.

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2. Beverage composition according to claim 1 charac- terised in that it further comprises at least one com- pound selected from the following list triple sec flavour, vermouth flavour, mint flavour, or combina- tions thereof. 5

3. Beverage composition according to any of the pre- ceding claims characterised in that said sweetening composition consists of compounds selected from the following group sugars, such as saccharose, 10 glucose, fructose, laktose, maltose, sorbit, dex- trose, sorbose, xylit, lactit, maltit, isomaltit, or high intensity sweeteners such as Saccharin, cyclamat, aspartam, acesulfam K, thaumatin, glycin or combi- nations thereof. is

4. Beverage composition according to any of the pre- ceding claims characterised in that said C02 con- tent is in the range 2 to 4, preferably 2.5 to 3.5, times the volume of the beverage composition. 20

5. Use of green tea to provide an amount of 60 to 1 50 ppm, preferably 70 to 1 20 ppm, most preferably 80 to 100 ppm in the preparation of a beverage for reducing the sweetness impression of said bever- 25 age by 0.5 rating points according to a mAG-test.

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European Patent EUROPEAN SEARCH REPORT Application Number Office EP 97 12 1087

DOCUMENTS CONSIDERED TO BE RELEVANT Category Citation of document with indication, where appropriate, Relevant CLASSIFICATION OF THE of relevant passages to claim APPLICATION (lnt.CI.6) WO 97 30597 A (PROCTER & GAMBLE) 1-5 A23L2/60 * claims 1,9,10; examples 4,5 * A23L1/236 * page 13, line 13-34 * * page 14, line 7-15 * * page 14, line 36 - page 16, line 2 * * page 16, line 12-25 *

EP 0 416 718 A (ASAMA CHEMICAL) 1-5 * page 3, line 17-31 * * page 3, line 39-41 * * page 6, line 1-7 * * claims *

US 4 906 480 A (S.KASHKET) 1-5 * column 2, line 3-29 * * column 2, line 59-64 * * claims 1-6,13-20 *

PATENT ABSTRACTS OF JAPAN 1-5 vol. 097, no. 002, 28 February 1997 -& JP 08 256725 A (MITSUI SUGAR CO LTD), TECHNICAL FIELDS 8 October 1996, SEARCHED (lnt.CI.6) * abstract * A23L

W0 96 33728 A (S.C.R.A.S) 1-5 * claims 1-5,8,9,11,13-16; example 2B *

US 5 464 619 A ( J . T. KUZNICKI ) 1-5 * claims *

US 5 681 569 A (J. T. KUZNICKI ET AL.) 1-5 * claims *

US 4 946 701 A (C.-H.TSAI) 1-5 * claims *

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The present search report has been drawn up for all claims Place of search Date of completion of the search Examiner THE HAGUE 7 May 1998 Van Moer, A CATEGORY OF CITED DOCUMENTS T : theory or principle underlying the invention E : earlier patent document, but published on, or X : particularly relevant if taken alone after the filing date Y : particularly relevant if combined with another D : document cited in the application document of the same category L : document cited for other reasons A : technological background O : non-written disclosure & : member of the same patent family, corresponding P : intermediate document document

8 EP 0 919 138 A1

European Patent EUROPEAN SEARCH REPORT Application Number Office EP 97 12 1087

DOCUMENTS CONSIDERED TO BE RELEVANT Category Citation of document with indication, where appropriate, Relevant CLASSIFICATION OF THE of relevant passages to claim APPLICATION (lnt.CI.6) WO 96 04801 A (PROCTER & GAMBLE) 1-5 * claims 1,6-8,10 * * page 11, line 1-32 * * page 6, 1 ine 21 *

TECHNICAL FIELDS SEARCHED (lnt.CI.6)

The present search report has been drawn up for all claims nace ot searcn Date of completion of the search Examiner THE HAGUE 7 May 1998 Van Moer, A CATEGORY OF CITED DOCUMENTS T : theory or principle underlying the invention E : earlier patent document, but published on, or X : particularly relevant if taken alone after the filing date Y : particularly relevant if combined with another D : document cited in the application document of the same category L : document cited for other reasons A : technological background O : non-written disclosure & : member of the same patent family, corresponding P : intermediate document document

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