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1. WO2020148693 - AMORPHOUS SIALYLATED OLIGOSACCHARIDES

Publication Number WO/2020/148693
Publication Date 23.07.2020
International Application No. PCT/IB2020/050332
International Filing Date 16.01.2020
IPC
C07H 3/06 2006.1
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
3Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
06Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
A23L 3/44 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40by drying or kilning; Subsequent reconstitution
44Freeze-drying
A23L 3/46 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40by drying or kilning; Subsequent reconstitution
46Spray-drying
CPC
A23L 3/44
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
40by drying or kilning; Subsequent reconstitution
44Freeze-drying
A23L 3/46
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
40by drying or kilning; Subsequent reconstitution
46Spray-drying
C07H 1/00
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
1Processes for the preparation of sugar derivatives
C07H 3/06
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
3Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
06Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
Applicants
  • GLYCOM A/S [DK]/[DK]
Inventors
  • PODÁNYI, Benjámin
  • MATWIEJUK, Martin
  • MOLNÁR-GÁBOR, Dóra
Priority Data
PA 2019 0006316.01.2019DK
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) AMORPHOUS SIALYLATED OLIGOSACCHARIDES
(FR) OLIGOSACCHARIDES SIALYLÉS AMORPHES
Abstract
(EN) It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.
(FR) L'invention concerne i) un hydrate de carbone amorphe présentant une stabilité chimique et/ou des caractéristiques physiques améliorées, ii) un procédé de production d'un hydrate de carbone amorphe présentant une stabilité chimique et/ou des caractéristiques physiques améliorées, et iii) un procédé d'amélioration de la stabilité chimique et/ou des caractéristiques physiques d'un hydrate de carbone amorphe.
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