VERFAHREN ZUR HERSTELLUNG VON ISOMALTO- OLIGOSACCHARIDEN MIT VERLÄNGERTER KETTE UND NIEDRIGEM GLYKÄMIE-INDEX
The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, c...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | VERCAUTEREN, RONNY NGUYEN, VAN SAU |
| description | The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, cosmetics or pharmaceutical products and are particularly useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ATE392818TT1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ATE392818TT1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ATE392818TT13</originalsourceid><addsrcrecordid>eNqNyz0OgkAQQGEaC6PeYTwABdJouWGH3Qn7kywDURtCzFoZJMEjcDMuJoUHsHrN97bJ0GIohQ7o4N4E0BhqRmMap6D1Dqj2Vhj2KXhDyteiKLQIJFduiWGdzTI7hYExQIXMCI2T4AhlIIUWlLlVy2wJU3ISr_tk8-xfUzz8ukuOJXKh0zi-uziN_SMO8dMJxvxyOmdn5iz_x3wBbbw50g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>VERFAHREN ZUR HERSTELLUNG VON ISOMALTO- OLIGOSACCHARIDEN MIT VERLÄNGERTER KETTE UND NIEDRIGEM GLYKÄMIE-INDEX</title><source>esp@cenet</source><creator>VERCAUTEREN, RONNY ; NGUYEN, VAN SAU</creator><creatorcontrib>VERCAUTEREN, RONNY ; NGUYEN, VAN SAU</creatorcontrib><description>The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, cosmetics or pharmaceutical products and are particularly useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups.</description><language>ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; DERIVATIVES THEREOF ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080515&DB=EPODOC&CC=AT&NR=E392818T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080515&DB=EPODOC&CC=AT&NR=E392818T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VERCAUTEREN, RONNY</creatorcontrib><creatorcontrib>NGUYEN, VAN SAU</creatorcontrib><title>VERFAHREN ZUR HERSTELLUNG VON ISOMALTO- OLIGOSACCHARIDEN MIT VERLÄNGERTER KETTE UND NIEDRIGEM GLYKÄMIE-INDEX</title><description>The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, cosmetics or pharmaceutical products and are particularly useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>SUGARS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyz0OgkAQQGEaC6PeYTwABdJouWGH3Qn7kywDURtCzFoZJMEjcDMuJoUHsHrN97bJ0GIohQ7o4N4E0BhqRmMap6D1Dqj2Vhj2KXhDyteiKLQIJFduiWGdzTI7hYExQIXMCI2T4AhlIIUWlLlVy2wJU3ISr_tk8-xfUzz8ukuOJXKh0zi-uziN_SMO8dMJxvxyOmdn5iz_x3wBbbw50g</recordid><startdate>20080515</startdate><enddate>20080515</enddate><creator>VERCAUTEREN, RONNY</creator><creator>NGUYEN, VAN SAU</creator><scope>EVB</scope></search><sort><creationdate>20080515</creationdate><title>VERFAHREN ZUR HERSTELLUNG VON ISOMALTO- OLIGOSACCHARIDEN MIT VERLÄNGERTER KETTE UND NIEDRIGEM GLYKÄMIE-INDEX</title><author>VERCAUTEREN, RONNY ; NGUYEN, VAN SAU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE392818TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>2008</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>DERIVATIVES THEREOF</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>SUGARS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>VERCAUTEREN, RONNY</creatorcontrib><creatorcontrib>NGUYEN, VAN SAU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VERCAUTEREN, RONNY</au><au>NGUYEN, VAN SAU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VERFAHREN ZUR HERSTELLUNG VON ISOMALTO- OLIGOSACCHARIDEN MIT VERLÄNGERTER KETTE UND NIEDRIGEM GLYKÄMIE-INDEX</title><date>2008-05-15</date><risdate>2008</risdate><abstract>The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, cosmetics or pharmaceutical products and are particularly useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | ger |
| recordid | cdi_epo_espacenet_ATE392818TT1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | VERFAHREN ZUR HERSTELLUNG VON ISOMALTO- OLIGOSACCHARIDEN MIT VERLÄNGERTER KETTE UND NIEDRIGEM GLYKÄMIE-INDEX |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T16%3A14%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=VERCAUTEREN,%20RONNY&rft.date=2008-05-15&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EATE392818TT1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |