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Patent 2165783 Summary

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(12) Patent: (11) CA 2165783
(54) English Title: SOFT GELATIN CAPSULE SHELL COMPOSITIONS
(54) French Title: COMPOSITIONS POUR ENVELOPPE DE CAPSULE DE GELATINE
Status: Term Expired - Post Grant Beyond Limit
Bibliographic Data
(51) International Patent Classification (IPC):
  • A61K 9/48 (2006.01)
  • A23P 10/30 (2016.01)
(72) Inventors :
  • HUTCHISON, KEITH GRAEME (United Kingdom)
  • GARNETT, KELVIN ROYCE (United Kingdom)
  • FISCHER, GERHARD (Germany)
  • PAGE, NICOLA SANDRA (United Kingdom)
(73) Owners :
  • R.P. SCHERER CORPORATION
(71) Applicants :
  • R.P. SCHERER CORPORATION (United States of America)
(74) Agent: EUGENE J. A. GIERCZAKGIERCZAK, EUGENE J. A.
(74) Associate agent:
(45) Issued: 2006-04-11
(86) PCT Filing Date: 1994-06-23
(87) Open to Public Inspection: 1995-01-05
Examination requested: 2001-05-22
Availability of licence: N/A
Dedicated to the Public: N/A
(25) Language of filing: English

Patent Cooperation Treaty (PCT): Yes
(86) PCT Filing Number: PCT/GB1994/001361
(87) International Publication Number: WO 1995000123
(85) National Entry: 1995-12-20

(30) Application Priority Data:
Application No. Country/Territory Date
9313329.6 (United Kingdom) 1993-06-28

Abstracts

English Abstract


A composition for use in the shell of a comestible capsule comprising Gelatin
and a plasticiser such as Glycerol together with a
further component which forms a secondary matrix for the plasticiser. The
provision of this secondary matrix enables the relative amount of
the gelatin to the plasticiser to be induced which shortens disintegration
time in the mouth. The further component is typically unbleached
potato starch acetate.


French Abstract

Composition destinée à l'enveloppe d'une capsule comestible comprenant de la gélatine ainsi qu'un plastifiant tel que du glycérol avec un autre constituant formant une matrice secondaire pour le plastifiant. L'utilisation de cette matrice secondaire permet de réduire la teneur en gélatine par rapport au plastifiant, ce qui augmente la vitesse de désagrégation dans la bouche. Le constituant supplémentaire est généralement un acétate d'amidon de pomme de terre non blanchi.

Claims

Note: Claims are shown in the official language in which they were submitted.


-14-
CLAIMS
The embodiments of the invention in which an exclusive
property or privilege is claimed are defined as follows:
1. A composition for use in the shell of a capsule
comprising Gelatin and a plasticiser, the Gelatin forming a
primary matrix for the plasticiser; and a starch acetate
compatible with the Gelatin, which starch acetate forms a
secondary matrix for the plasticiser.
2. A composition according to claim 1 including 18 to 30% by
weight of Gelatin and 30 to 45% by weight of the plasticiser.
3. A composition according to claim 1 wherein the
plasticiser is selected from Glycerol, Xylitol, Sorbitol,
Polyglycerol, non-crystalising solutions of Sorbitol, glucose,
fructrose, glucose syrup, and combinations thereof.
4. A composition according to claim 3 wherein the
plasticiser is Glycerol.
5. A composition according to claim 1 wherein a mixture of
starch and starch acetate forms the secondary matrix.
6. A composition according to claim 1 wherein the starch
acetate is unbleached.
7. A composition according to claim 6 wherein the unbleached
starch acetate is unbleached potato starch acetate.
8. A composition according to claim 1 comprising up to 12%
by weight of the starch acetate.

-15-
9. A composition according to claim 8 wherein the amount of
the starch acetate is in the range 3 to 10% by weight.
10. A composition according to claim 1 including up to 10% by
weight of oil.
11. A composition according to claim 10 wherein the oil is
fractionated coconut oil.
12. A composition according to claim 9 including up to 12%
bleached starch acetate.
13. A composition according to claim 12 wherein the bleached
starch acetate is derived from potato.
14. A chewable composition according to claim 12.
15. A comestible capsule with a shell comprising a
composition according to claim 12.
16. A process for the preparation of a composition according
to claim 1 comprising the steps of mixing the starch acetate
with water and the plasticiser; adding the gelatin to the
mixture; allowing the mixture to crumb; heating the mixture;
leaving the heated mass to stand; and deaerating the mass with
minimum water loss.
17. A process according to claim 16 wherein the starch
acetate is unbleached.
18. A composition according to claim 2 wherein the
plasticizer is selected from Glycerol, Xylitol, Sorbitol,
Polyglycerol, non-crystallizing solutions of Sorbitol,
glucose, fructose, glucose syrup, and combinations thereof.

-16-
19. A composition for use in the shell of a capsule
comprising:
a plasticiser;
a Gelatin forming a primary matrix for the plasticiser;
a starch acetate compatible with the Gelatin and forming
a secondary matrix for the plasticiser; and,
wherein the composition contains up to 10% by weight of
oil.
20. The composition of claim 19 wherein the oil is
fractionated coconut oil.

Description

Note: Descriptions are shown in the official language in which they were submitted.


WO 95/00123 216 5 7 a 3 PCT/GB94/01361
SOFT GELATIN CAPSULE SHELL COM1~OSITIONS
This invention relates to compositions for the use
in comestible and other soft gelatin capsules, of the
type used in oral drug delivery systems and in food
products and food additives.
It is known to encapsulate medicinal and food
products using capsule material which is itself
comestible. The shell materia_1 for such capsules is-
normally gelatin based, and as a consequence largely
void of flavour, odour and colour. While such capsules
have been used with great success, gelatin based shell
materials can be relatively slow in 3isintegrating, and
particularly where an encapsulated product for oral use
is intended to be released in the mouth, faster
disintegration rates are desirable.
Examples of gelatin based capsules are described in
the following Patent Specifications to which reference
is directed:
EP -A- 0 233 231 & US -A- 4,804,542
EP-A- 0 199 034
EP -A- 0 120 248 & US -A- 4,744,988
US-A- 2 580 863
Shell materials of the~above type normally comprise
Gelatin and a physiologically acceptable plasticises
such as Glycerol, the Gelatin forming a matrix for the
plasticises. The relative quantities of these
components is important to ensure reliable
encapsulation, and storage characteristics. However, we
have found that the amount of Gelatin can be reduced if
a further component is included which forms a secondary
matrix for the plasticises. According to the invention
therefore, a composition for use in the shell of a
capsule comprises Gelatin and a plasticises, the Gelatin
forming a primary matrix for the plasticises; and a
further component compatible with the Gelatin, which
component forms a secondary matrix for the plasticises.

WO 95/00123 ~ PCT/GB94/01361
2
Typically, the composition includes 18 to 30% by weight
of Gelatin and 30 to 45% by weight of the plasticiser.
The further component is normally a potato starch
acetate, another starch derivative, starch itself or
mixtures thereof.
The invention also provides chewable compositions
formulated according to the above criteria, and
comestible capsules with shells comprising such
compositions. Additionally disclosed herein is a
process for the preparation of a composition according
to the invention comprising the steps of mixing the
further component with water and the plasticiser;
adding the gelatin to the mixture: allowing the mixture
to crumb; heating the mixture; leaving the heated mass
to stand; and deaerating the mass with minimum water
loss.
In preferred compositions according to the
invention the amount of the further component does not
exceed 25%, and is normally no more than 12% by weight.
The preferred further component is unbleached starch
acetate, most preferably derived from potato, and a
suitable product is available under the Trade Name
PERFECTAMYL GEL MB from Avebe BA. Another suitable
potato starch acetate is available from Roquette Freres,
under the Trade Name CLEARAM.
A typical amount of the further component is up to
12% by weight. While higher levels result in a more
chewable product, solubility is likely to deteriorate.
Additionally, examination of capsules formed from
selected compositions using higher levels of starch
acetate as the further component, showed that some
starch aggregation was taking place. A preferred
maximum level is 10%; 8% is particularly preferred.
The quantities of gelatin specified above are
substantially less than is normally used in known
gelatin based capsule shell compositions. Similarly,
the amount of plasticiser is relatively increased. This

CA 02165783 2004-08-27
3
is made possible by the presence of the further
component which reduces the effect of the plasticiser on
the gelatine which might otherwise result in a
composition which does not form a structure of strength
sufficient for encapsulation and storage. In effect,
the further component forms a secondary compatible
matrix, typically in the range 20° to 60°C, for the
plasticiser within the primary gelatine matrix which does
not adversely effect the function of the plasticiser,
but reduces its tendency to form an adherent surface on
the eventual product. It will be appreciated that a
certain quantity of the further component is always
required in the composition, and a typical minimum level
would be 3% by weight.
The plasticiser is usually Glycerol, but suitable
alternatives are Xylitol, Sorbitol, Polyglycerol, non-
crystalising solutions of Soribtol, glucose, fructrose
and glucose syrups with different equivalents. One
preferred alternative is ANIDRISORB° (a proprietary
mixture of Sorbitol, Sorbitans, Maltitol and Mannitol,
available from Roquette Freres). These may be used
alone or in combination. In a combination of
plasticizers including Glycerol, the Glycerol typically
comprises at least 30% by weight of the combination,
normally in the range 30% to 70% by weight. The
inclusion of Glycerol provides a more "chewable"
product. Using an alternative plasticiser or
plasticiser component produces a less "chewable"
product, but one which does disintegrate more quickly
than known formuations.
The chewability of compositions according to the
invention can be enhanced by the inclusion of an oil
such as fractionated coconut oil. Up to 15%, preferably
no more than 10%, can be included in the composition,
but at high levels, the resultant product appears
cloudy. A preferred quantity is around 3% to 7%,
typically 5% by weight. Oil disperses within the shell

WO 95/00123 2 ~ PCT/GB94/01361
4
structure as microscopic droplets. These prevent some
of the gelatin bonds forming, and hence act in a similar
way to the plasticiser. However, the plasticiser can
allow a formation of hydrogen bonds across the
interstitial spaces of the gel matrix and some of the
liquid in the spaces is removed as the gel dries. As a
result more gelatin links form, stiffening the matrix.
The oil inhibits the formation of these additional
gelatin links resulting in a more chewable product,
although the pressure exerted by the gelatin causes some
droplets to coalesce.
Preferred embodiments of the invention also include
a bleached starch acetate, normally derived from potato,
and typically in an amount up to 12% by weight,
preferably 6% to 100. A suitable such potato starch
derivative is also available from Avebe BA under the
Trade Name PERFECTAMYL GEL 45. This starch derivative
is soluble in the manufacture of compositions according
to the invention, and therefore remains in solution
until the composition dries. At this stage the bleached
starch acetate forms a film, thus acting as a bulking
agent. It causes a degree of stickiness in the
composition as it sets, which is counteracted by the
setting of the gelatin and the preferred further
component; unbleached starch acetate. A combination of
both starches was found to replace higher levels of
gelatin than the unbleached acetate alone. Similar
effects can be achieved by using a variety of soluble
materials.
Capsules may be formed using compositions according
to the invention by any suitable technique. Two such
techniques are the concentric cylinder and the rotary
dye methods. The latter has been used for many years by
R.P. Scherer Corporation and its associated companies, .
and is described in the September 1985 edition of
Pharmaceutical Technology, to which reference is
directed. Briefly,~the composition in a liquid state is

WO 95/00123 , PCT/GB94I01361
X165783
spread on a suitably prepared and cooled drum upon which
the gel mass sets to a non-sticky film. Where two
similar films merge on encapsulation, seals are formed
which become stronger as the mass dries. The further
5 component makes a significant contribution to film
strength at this stage, and in this respect its
selection is important. The preferred component is
potato starch acetate which adds structure to the gel
matrix by the association of starch molecules to form a
starch gel inside the gelatin matrix.
The use of bleached starch in addition to the
unbleached starch results in improved suitability for
chewing because the starches swell at a different rate
to gelatin without substantial cross-bonding.
Consequently, they are readily separable on chewing.
Compositions embodying the invention and a known
composition, will now be described by way of example.
Details of the compositions are as follows.
Formulations used in which the plasticiser is Glycerol
Material Formulation
Number
o by Weight 1 2 3 4 5 6
Gelatin 26 26 24 28 26 38.4
Glycerol 35 35 40 39 36 29.2
Water 27 22 20 25 22 32.4
Potato Starch Acetate 12 10 6 3 6 -
Bleached Potato - 7 10 - 10 -
Starch Acetate
Oil - - - 5 - -
Example S1 (using formulation 1)
A gelatin decoction was prepared by blending the
Potato Starch Acetate with the water and glycerol to
form a slurry. After addition of the gelatin with
stirring, and allowing the mixture to 'crumb' under
vacuum for ten minutes, the decoction was prepared in a

WO 95/00123 PCTIGB94/01361
21b78~
6
per se known manner using a waterbath with circulator in
which to heat the vessel containing the mixture to 90°C
and leaving to stand for 35 minutes. The gel mass is
then deaerated using a vacuum pump while minimising
water loss.
Capsules were readily made with a flavoured placebo
paste formulation for fill, which were easily chewable.
Example S2 (using formulation 2)
A gelatin decoction was prepared by blending both
starch derivatives with the water and glycerol to form a
slurry. After addition of the gelatin, the decoction
was prepared in a per se known manner.
Capsules were readily made with a flavoured placebo
paste formulation for fill, which were very easily
chewable.
Example S3 (using formulation 3)
A gelatin decoction was prepared as described in
example S2. To this was added colours and flavours
totalling 6.0% of the gelatin mass using a high speed
blender.
Capsules were readily made with a flavoured placebo
formulation for fill. These capsules were very easily
chewable.
Example S4 (using formulation 3)
The gelatin decoction described was blended to
colour and flavour and used to make capsules with an oil
fill material. Disintegration testing in distilled
water at 70°C gave results of capsule rupture and full
shell disintegration approximately 40-50% faster for the
capsules using the invention than the known shell
formulation (6). ,
Example S5 (using formulation 4)
A gelatin decoction was prepared as described in

WO 95/00123 216 5 7 8 3 pCT/GB94/01361
7
example S2 with the component of formulation 4 excluding
the oil. To this decoction was added colours and
flavours identical to example S3 and vegetable oil 3%
(flavour oil level was 2o making a total oil content of
5%).
Capsules were readily made with a flavoured placebo
paste fill which were soft and easily chewable.
Examples S6, S7 and S8 (using formulation 5)
Gelatin decoctions were prepared as described in
example S2.
These were blended to different colours and
flavours with a range of additions of 3-7.2% of the
gelatin decoction used.
Capsules with flavoured paste fills containing
active vitamin compositions were readily made. All were
easily chewable with a very notable improvement compared
to the same recipes using formulation 6 as the base
shell formulation.
Example S9 (using formulation 5)
A gelatin decoction was prepared in two stages.
First, the Potato Starch derivatives were blended with
1~ times their own weight of glycerol from the
formulation. This slurry was heated to 50-60°C and added
to a gelatin decoction made from all remaining materials
in a per se known manner. The mixture was stirred on a
high speed blender until a temperature of 60-65°C was
attained. This mixture was then further blended with
colours and flavours totalling 6.25% of the mixture
weight.
Capsules with flavoured paste fill containing
active vitamin components were readily made and were
identical in chewability to the same formulation of
capsules made in Example S7.
Example S10 (prior art, using formulation 6)

WO 95/00123 ~ ~ ~, 5 7 8 3 PCT/GB94/01361
8
A standard shell was prepared in a per se known
manner and blended to the same colour and flavour and
used to make capsules with the same fill formulation. ,
These capsules had a very tough chewing characteristic
requiring approximately twice the time (60-65 secs) to
chew before swallowing. A slippery, slimy mouth feel
was also noted for these capsules.
Formulations used including alternative plasticisers
Material Formulation
Number
% by weight 7 8 9 10 11
Gelatin 195 Bloom Acid 25 25 25 25
processed
Gelatin Succinated 34
Glycerol 24 20 24 12
Sorbitol 70% 12 10 24
Anidrisorb 85/70 12
Polyglycerol 36
Purified Water 23 29 23 23
Potato Starch Acetate 6 3 6 6 6
Bleached Potato Starch Acetate 10 4 10 10 10
Examules S11 to S14
Gelatin decoctions were prepared using formulations
7 to 11, by first blending the starch derivatives with
the water and plasticiser components (Glycerol,
Sorbitol, Andrisorb, Polyglycerol) to form a slurry, to '
which the Gelatin was added as in Example S2. Capsules
made according to these examples exhibit short
disintegration times on contact with water, but are less-
readily chewable than those made according to Examples
S1 to S9.

WO 95/00123 b PCT/GB94I01361
9
From experimental work conducted using the above
examples it appears that any plasticises normally used
in soft gelatin capsules can be used in compositions
embodying this invention. The matrix formed by the
lower Gelatin content, modified starch components, and
high plasticises contact give faster disintegration
times than those exhibited by known formulations,
although improvement in chewability was clearly most
apparent in the formulations which used Glycerol as the
plasticises and/or'an oil.
As will be apparent from Examples S1 to S10 above,
the material in capsules of the present invention of the
wall can itself contain significant components
contributing to its overall properties. This is of
particular value where two component elements are to be
kept separate prior to use and they may, of course, be
kept separate between the capsule material and the
encapsulated product.
Products provided in liquid form for encapsulation
in capsules of the invention typically incorporate
hydrophobic or hydrophilic carrier media or a
combination of both. Examples of hydrophilic solvents
or carrier media include: Polyethylene Glycols (PEGs),
particularly PEG 400 and PEG 600; Glycofurol:
Polyglycerols; propylene Glycol: Ethanol: Water:
Glycerol: transcutol, polysorbate and propylene
carbonate.
Hydrophobic solvent/carrier media also include
hydrogenated natural oils, synthetic oils such as
polymethylsiloxane (dimethicone), neutral oils such as
fractionated coconut oil, mineral oils, triacetin, ethyl
oleate, and other natural oils such as: Soyabean Oil:
Arachis Oil; Corn Oil: Sesame Oil: Olive Oil; Rapeseed
Oil; Sunflower Oil and Safflower Oil. Thickened fill
products with high viscosities are preferred as they
disperse less rapidly and improve palatability. They
also reduce the contrast between the shell and the fill

CA 02165783 2004-08-27
materials.
Capsules embodying the invention can include
flavouring and aromatic components, in either the
encapsulated contents, or in the capsule shell material
5 itself. Suitable components include essential oils such
as lemon, orange and peppermint oils; fruit flavours;
aniseed; liquorice; caramel; honey; cream; various
spices and combinations of these and other flavours.
Such components are available from International
10 Flavours & Fragrances, IFF (GB) Ltd. of Haverhill,
Suffolk, CB9 8LG ENGLAND. Natural or artificial
sweeteners can also be used, such as:
Aspartame, Saccharin, Acesulphame K, Neohesperidine
hydrochloride, Mannitol, Xylitol, and Maltitol;
-taste-masking ingredients such as sodium
bicarbonate, ion exchange resins, cyclodextrine and
adsorbates;
-suspending agents such as beeswax, hydrogenated
vegetable oils, glycerol monostearate or glycerol
palmitate, and high molecular weight PEGS; e.g.1500 to
6000.
where the encapsulated contents include particles
in suspension, the particles may be separately coated,
typically with suitably sweetened or flavoured coatings,
such as those referred to above. Such a coating can
serve as either or both of a taste-masking agent and a
stabiliser in the suspension.
My way of further illustration some contents
formulations will be given by way of example.
Example CL
Fractionated Coconut Oil BP/PhEur 75%
Gelucire° 42/12 * 70
Span 20~ ** 3%

CA 02165783 2004-08-27
11
Mannitol BP 9%
Aspartame US NF XVII 1%
Flavour 5%
100%
* Glycerides and polyglycides of fatty acids of
vegetable origin.
** Sorbitan fatty acid esters (BP 1980)
Example C2
Imwitor~ 742 * 80%
Tween~ 80 ** 14%
Aspartame US NF XVII 1%
Flavour 5%
100%
* Caprylic/Capric mono-di & tri-glycerides
(Medium chain partial glycerides US OF XVII)
** Polysorbate 80 BP
Example C3
Polyethylene Glycol 400 BP 56%
Glycerol BP 8%
Water, Purified BP 5%
Mannitol BP 25%
Aspartame US NF XVII 1%
Flavour 5%
100%
Example C4
Lycasin 80/55 * 88.5%
Aerosil~ 200 ** 1.5%
Glycerol BP 5%
Flavour 5%
100%
* Hydrogenated Glucose Syrup
** Colloidal Silicon Dioxide
Example C5
Fractionated Coconut Oil BP 58%
Tween~ 80 * 25%
Mannitol BP 10%
Sodium Saccharin BP 2%
Flavour 5%

PCT/GB94/01361
WO 95/00123 2 ~ 6 5 l 8
...-
12
100%
* Polysorbate 80 BP
Example C6
Fractionated Coconut Oil BP 95% '
Flavour 5%
100%
Example C7
Fractionated Coconut Oil BP/Ph Eur 75%
Gelucire 42/12 7%
Span 20 3%
Mannitol BP 9%
Peppermint Oil BP 6%
100%
Example C8
Fractionated Coconut Oil BP/Ph Eur 75%
Gelucire 42/12 7%
Span 20 3%
Mannitol BP 9%
Aspartame US NF XVII 1%
Peppermint Oil BP 5%
100%
Examt~le C9
Polyethylene Glycol 400 BP 53.3%
Glycerol BP 7.6%
Water Purified BP 4.8%
Paracetamol BP 28.6%
Aspartame US NF XVII 1.0%
Lemon Flavour 17.42.7201 4.8%
100%
Example C10
Polyethylene Glycol 400 BP 53.3%
Glycerol BP 7.6%
Water Purif ied BP 4 . 8 %
Paracetamol BP 28.6%
Saccharin, Sodium BP 1.0%

WO 95/00123 PCTIGB94/01361
2165783
13
Lemon Flavour 17.42.7201 4.8%
100%

Representative Drawing

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Administrative Status

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Event History

Description Date
Inactive: IPC deactivated 2016-03-12
Inactive: IPC assigned 2016-02-22
Inactive: IPC expired 2016-01-01
Inactive: Expired (new Act pat) 2014-06-23
Maintenance Request Received 2013-06-18
Inactive: Office letter 2007-02-27
Inactive: Corrective payment - s.78.6 Act 2007-01-19
Grant by Issuance 2006-04-11
Inactive: Cover page published 2006-04-10
Pre-grant 2006-02-01
Inactive: Final fee received 2006-02-01
Notice of Allowance is Issued 2006-01-20
Notice of Allowance is Issued 2006-01-20
Letter Sent 2006-01-20
Inactive: Approved for allowance (AFA) 2005-08-30
Amendment Received - Voluntary Amendment 2005-04-11
Inactive: S.30(2) Rules - Examiner requisition 2005-03-18
Amendment Received - Voluntary Amendment 2004-08-27
Inactive: S.30(2) Rules - Examiner requisition 2004-07-12
Inactive: Payment - Insufficient fee 2004-07-05
Amendment Received - Voluntary Amendment 2004-01-09
Inactive: S.30(2) Rules - Examiner requisition 2003-09-15
Letter Sent 2001-06-19
Inactive: Status info is complete as of Log entry date 2001-06-19
Inactive: Application prosecuted on TS as of Log entry date 2001-06-19
Request for Examination Requirements Determined Compliant 2001-05-22
All Requirements for Examination Determined Compliant 2001-05-22
Application Published (Open to Public Inspection) 1995-01-05

Abandonment History

There is no abandonment history.

Maintenance Fee

The last payment was received on 2005-06-13

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Fee History

Fee Type Anniversary Year Due Date Paid Date
MF (application, 4th anniv.) - standard 04 1998-06-23 1998-05-21
MF (application, 5th anniv.) - standard 05 1999-06-23 1999-05-18
MF (application, 6th anniv.) - standard 06 2000-06-23 2000-05-19
Request for examination - standard 2001-05-22
MF (application, 7th anniv.) - standard 07 2001-06-25 2001-06-01
MF (application, 8th anniv.) - standard 08 2002-06-25 2002-06-17
MF (application, 9th anniv.) - standard 09 2003-06-23 2003-06-18
MF (application, 10th anniv.) - standard 10 2004-06-23 2004-06-16
2004-09-05 2004-07-07
MF (application, 11th anniv.) - standard 11 2005-06-23 2005-06-13
Final fee - standard 2006-02-01
MF (patent, 12th anniv.) - standard 2006-06-23 2006-05-30
2007-01-19
MF (patent, 13th anniv.) - standard 2007-06-25 2007-05-30
MF (patent, 14th anniv.) - standard 2008-06-23 2008-05-12
MF (patent, 15th anniv.) - standard 2009-06-23 2009-05-14
MF (patent, 16th anniv.) - standard 2010-06-23 2010-05-11
MF (patent, 17th anniv.) - standard 2011-06-23 2011-05-11
MF (patent, 18th anniv.) - standard 2012-06-25 2012-05-22
MF (patent, 19th anniv.) - standard 2013-06-25 2013-06-18
Owners on Record

Note: Records showing the ownership history in alphabetical order.

Current Owners on Record
R.P. SCHERER CORPORATION
Past Owners on Record
GERHARD FISCHER
KEITH GRAEME HUTCHISON
KELVIN ROYCE GARNETT
NICOLA SANDRA PAGE
Past Owners that do not appear in the "Owners on Record" listing will appear in other documentation within the application.
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Document
Description 
Date
(yyyy-mm-dd) 
Number of pages   Size of Image (KB) 
Claims 1995-01-05 2 62
Cover Page 1996-04-25 1 17
Abstract 1995-01-05 1 42
Description 1995-01-05 13 490
Claims 2004-01-09 3 65
Description 2004-08-27 13 481
Claims 2004-08-27 3 71
Claims 2005-04-11 3 70
Cover Page 2006-03-10 1 30
Reminder - Request for Examination 2001-02-26 1 118
Acknowledgement of Request for Examination 2001-06-19 1 179
Notice of Insufficient fee payment (English) 2004-07-05 1 93
Commissioner's Notice - Application Found Allowable 2006-01-20 1 161
PCT 1995-12-20 10 383
Correspondence 1996-04-18 4 170
Fees 2003-06-18 1 33
Fees 2000-05-19 1 31
Fees 2001-06-01 1 39
Fees 2002-06-17 1 31
Fees 1998-05-21 1 38
Fees 1999-05-18 1 31
Fees 2004-06-16 2 55
Fees 2004-07-07 1 35
Fees 2005-06-13 1 27
Correspondence 2006-02-01 1 29
Correspondence 2007-02-27 1 13
Fees 2013-06-18 2 58
Fees 1997-05-21 1 43
Fees 1996-06-10 1 44