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Tate & Lyle invalidity claim on Roquette's maltitol patent

September 03, 2008

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.
 

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