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1. WO2020112957 - HIGH-PURITY STEVIOL GLYCOSIDES

Publication Number WO/2020/112957
Publication Date 04.06.2020
International Application No. PCT/US2019/063543
International Filing Date 27.11.2019
IPC
C07H 1/00 2006.01
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
1Processes for the preparation of sugar derivatives
C07H 15/256 2006.01
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
15Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
20Carbocyclic rings
24Condensed ring systems having three or more rings
256Polyterpene radicals
C12P 19/56 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19Preparation of compounds containing saccharide radicals
44Preparation of O-glycosides, e.g. glucosides
56having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
CPC
A23L 3/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
C07H 15/256
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
15Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
20Carbocyclic rings
24Condensed ring systems having three or more rings
256Polyterpene radicals
C12P 19/56
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19Preparation of compounds containing saccharide radicals
44Preparation of O-glycosides, e.g. glucosides
56having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
Applicants
  • PURECIRCLE USA INC. [US]/[US]
Inventors
  • MARKOSYAN, Avetik
  • CHOW, Siew Yin
  • NIZAM BIN NAWI, Khairul
  • CHKHAN, Kristina
  • AFZAAL BIN HASIM, Mohamad
  • RAMANDACH, Saravanan, A/L
Agents
  • BABCOCK, Audrey J.
  • ROSENBERG, Daniel, A.
  • HELGET, Gerald, E.
Priority Data
62/771,93727.11.2018US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) HIGH-PURITY STEVIOL GLYCOSIDES
(FR) GLYCOSIDES DE STÉVIOL DE HAUTE PURETÉ
Abstract
(EN)
Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside 1, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a and/or SvG7 are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified steviol glycosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
(FR)
L'invention concerne des procédés de préparation de glycosides de stéviol hautement purifiés, en particulier le stéviolmonoside, le stéviolmonoside A, le stéviolbioside, le stéviolbioside D, le rubusoside, le stéviolbioside A, le stéviolbioside B, le rebaudioside B, le stévioside, le rebaudioside G, le stévioside A, le stévioside B, le stévioside C, le rebaudioside A, le rebaudioside E, le rebaudioside E2, le rebaudioside E4, le rebaudioside E6, le rebaudioside E3, le rebaudioside D, le rebaudioside 1, le rebaudioside AM, le rebaudioside D7, le rebaudioside M, le rebaudioside M4, le rebaudioside 1a, le rebaudioside 1b, le rebaudioside 1c, le rebaudioside 1d, le rebaudioside 1e, le rebaudioside 1f, le rebaudioside 1g, le rebaudioside 1h, le rebaudioside 1i, le rebaudioside 1j, le rebaudioside 1k, le rebaudioside 1l, le rebaudioside 1m, le rebaudioside 1n, le rebaudioside 2a et/ou le SvG7. Les procédés comprennent l'utilisation de préparations enzymatiques et de micro-organismes recombinants pour convertir diverses compositions de départ en glycosides de stéviol cibles. Les glycosides de stéviol hautement purifiés sont utiles en tant qu'édulcorant non calorique, exhausteur de goût, exhausteur de sucrosité et suppresseur de moussage dans des compositions comestibles et à mâcher, telles que les boissons, les confiseries, les produits de boulangerie, les biscuits et les gommes à mâcher.
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