Roquette obtains a favourable judgement
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Roquette obtains a favourable judgement
Roquette group, world wide leader of maltitol announces that TATE & LYLE has brought an invalidity claim in the English Courts for revocation of Roquette’s UK maltitol patent.
Roquette’s UK maltitol patent derives from the European patent EP 0 905 138 granted in 2002 with a term extending to 2018. The invention is relative to specific forms of maltitol crystals that maximize performance notably in the production of no-added-sugars chocolate (low viscosity with minimal fat absorption), of chewing gums (possibility of retaining a flexible texture with a large amount of powdered maltitol), of pharmaceutical dry forms (greater consistency of flow).
Based on the U.S. patent equivalent, Roquette has obtained, earlier this year, a favorable judgment with respect to an infringement in the USA (Press release dated 28th January 2008 entitled: Entry of judgment against Yucheng Lujian Biological CO., LTD).
The equivalent French patent claiming this invention has also been invoked by Roquette in an infringement action before the French courts.
Roquette will vigorously defend itself in these proceedings. Roquette regards protection of intellectual property as an essential means to secure its long-term innovation ability. In the 20 years since Roquette developed the process for producing MALTISORB® (Roquette’s maltitol trademark) crystalline maltitol, it has filed more than 20 patents aimed at improving MALTISORB®'s properties and related processes, or at enlarging the scope of food applications.
More info - Roquette and maltitol:
Produced from cereals, MALTISORB® is equivalent to sugar, only it has 2.4kcal, vs 4kcal for sugar. The flavour, aftertaste and mouthfeel attributes of MALTISORB® are nearly identical to sucrose, as are its molecular weight and solubility, making MALTISORB® able to be used alone in most sugar-free applications.
It comes in at 90 per cent as sweet as sugar. (When increased sweetness is desired, MALTISORB® offers good synergy with high-intensity sweeteners). The similarity is apparent when crystals of maltitol and sucrose are compared beneath the scanning electron microscope.
The photomicrographs show that they are very similar and hence achieve the same taste and rheology when used in foods and more particularly in chocolate applications. In addition, MALTISORB® maltitol is sugar-free, has 40% less calories than sugars, is certified by Toothfriendly International for its non-cariogenic properties and has a low glycaemic response. It has the ideal characteristics for direct sugar replacement and is used in many sugar-free, no-added-sugars or reduced-sugar foods.
"MALTISORB®maltitol is now widely recognised as a reference in sugar-free or sugar-reduced chocolate, chewing gum coating and biscuits," says Valerie Le Bihan, Maltitol project manager – Europe of Roquette's nutrition business unit. "There are a high number of sugar substitutes on the market, from intensive sweeteners to polyols. Some just give a very high sweetness. Others bring volume, essential for making the final product, combined with a taste and a behaviour in the final product far away from that of sugar. MALTISORB® maltitol is the only sugar substitute that combines in the meantime the volume, the taste — 90 per cent the sweetness of sucrose — and the behaviour of sugar."
For more information: www.aboutmaltitol.com
About Roquette group:
Using the latest technology, Roquette transforms four key crops – maize, wheat, pea and potatoes – into one of the world’s most comprehensive, effective ranges of products for the food, pharmaceutical, paper, corrugated board, fermentation, chemical and industrial sectors. The 600 carbohydrate derivatives currently in production all reflect the innovation, versatility and uncompromising quality with which the company has become associated.
The company is also widely recognized for its ability to anticipate and then satisfy customers’ requirements. For example, it has responded to today’s demand for healthier products with a range of highly effective ingredients. Among them: MALTISORB® maltitol, Roquette being by far the world leader in the production of crystalline maltitol.
With 6,000 employees around the world, Roquette is France’s largest and one of the world’s most advanced starch and starch derivatives businesses. Backed by a stable and secure financial structure fostering continuity and development, Roquette’s reputation has been built on research of international status; some of the most advanced production facilities in the world; a global network of offices and agents; and a uniquely comprehensive, proven service philosophy.
For more business information:
ROQUETTE group – Nutrition Business Unit
62080 Lestrem Cedex France
www.roquette.com
www.aboutmaltitol.com
www.nutriose.com
Email: foodbusiness@roquette.com
Tel: + 33 321 633 600
Fax : +33 321 633 850
For more press or picture information:
ROQUETTE group – Nutrition Business Unit
Emily LAUWAERT
Direct line: + 33 321 633 846
Email: Emily.lauwaert@roquette.com
