GLYCOSAMINOGLYCANS WITH VERY LOW METHANOL CONTENT

The present invention relates to a process for preparing a glycosaminoglycan with a methanol content less than or equal to 10 ppm, in which water is sprayed under stirring on the glycosaminoglycan and it is irradiated with microwaves under vacuum at a temperature less than 70º C. The process allows...

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Bibliographische Detailangaben
Hauptverfasser:	ESCAICH FERRER, JOSEP, RUHI ROURA, RAMON, HERNANDEZ PEREZ, CARMEN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF GENERAL PROCESSES OF COMPOUNDING METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS PERFORMING OPERATIONS POLYSACCHARIDES SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR SHAPING OR JOINING OF PLASTICS THEIR PREPARATION OR CHEMICAL WORKING-UP TRANSPORTING WORKING OF PLASTICS WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL WORKING-UP
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Beschreibung
Zusammenfassung:	The present invention relates to a process for preparing a glycosaminoglycan with a methanol content less than or equal to 10 ppm, in which water is sprayed under stirring on the glycosaminoglycan and it is irradiated with microwaves under vacuum at a temperature less than 70º C. The process allows formulating said glycosaminoglycan, preferably chondroitin sulfate or hyaluronic acid in a product suitable for use in a food supplement or in a functional food. La présente invention concerne un procédé pour la préparation d'un glycosaminoglycane avec une teneur en méthanol inférieure ou égale à 10 ppm, dans lequel de l'eau est pulvérisée sous agitation sur le glycosaminoglycane et il est irradié avec des microondes sous vide à une température inférieure à 70ºC. Le procédé permet la formulation dudit glycosaminoglycane, de préférence le sulfate de chondroïtine ou l'acide hyaluronique en un produit approprié pour l'utilisation dans un supplément alimentaire ou dans un aliment fonctionnel.