Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Hiro

30results about How to "Reducing sugar" patented technology

Formaldehyde free binder compositions with urea-aldehyde reaction products

Binder compositions are described that contain (1) a reducing sugar and (2) a reaction product of a urea compound and an aldehyde-containing compound. A specific example of the binder compositions include dextrose and an imidazolidine compound such as 4,5-dihydroxyimidazolidin-2-one. The binder compositions may be applied to collections of fibers and cured to form a fiber-containing composite, such as fiberglass insulation.
Owner:JOHNS MANVILLE CORP

Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.
Owner:KELLOGG NORTH AMERICA

Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products

InactiveUS20060008555A1Prevent excessive browning of the cheese during heatingReduce absorptionMilk preparationOxidoreductasesDairy foodsAdditive ingredient
A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.
Owner:LEPRINO FOODS

Neoglycorandomization and digitoxin analogs

ActiveUS20090075842A1Enhance desirable propertyEliminate side effectsBiocideSugar derivativesATPaseSide effect
The present invention provides methods of producing libraries of compounds with enhanced desirable properties and diminished side effects as well as the compounds produced by the methods. In preferred embodiments, methods of the present invention use a universal chemical glycosylation method that employs reducing sugars and requires no protection or activation. In a preferred embodiment, the invention provides a library of neoglycoside digitoxin analogs that includes compounds with significantly enhanced cytotoxic potency toward human cancer cells and tumor-specificity, but are less potent Na+ / K+-ATPase inhibitors in a human cell line than digitoxin.
Owner:WISCONSIN ALUMNI RES FOUND

Reduced sugar syrups and methods of making reduced sugar syrups

A reduced sugar syrup having an advantageously low viscosity is prepared by hydrolysis of starch or starchy material using a particular type of alpha amylase enzyme which yields a saccharide distribution having a low DP1-2 and low DP11+ content. The DP4 content of the syrup may be favorably increased by using a maltotetragenic alpha amylase enzyme in combination with the aforementioned alpha amylase enzyme. The syrup is useful in the production of food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions and may be combined with a high intensity sweetener to provide a composition capable of being substituted for conventional corn syrups.
Owner:BASF ENZYMES +1

Process to produce a yeast-derived product comprising reducing sugar

This invention relates to a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w / w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. The invention also relates to a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.
Owner:DSM IP ASSETS BV

Formaldehyde free binder compositions with urea-aldehyde reaction products

Fiber-containing composites are described that contain woven or non-woven fibers, and a cured binder formed from a binder composition that includes (1) a reducing sugar and (2) a crosslinking agent that includes a reaction product of a urea compound and a polycarbonyl compound. Exemplary reaction products for the crosslinking agent may include the reaction product of urea and an α,β-bicarbonyl compound or an α,γ-bicarbonyl compound. Exemplary fiber-containing composites may include fiberglass insulation.
Owner:JOHNS MANVILLE CORP

Formaldehyde-free melamine carbohydrate binders for improved fire- resistant fibrous materials

Embodiments of the present technology include a formaldehyde-free binder composition. The composition may include melamine. The composition may also include a reducing sugar. In addition, the binder composition may include a non-carbohydrate aldehyde or ketone. Embodiments may also include a method of making a formaldehyde-free binder composition. The method may include dissolving melamine in an aqueous solution of a reducing sugar. The concentration of the reducing sugar may be 30 wt. % to 70 wt. % of the aqueous solution, which may be at a temperature of 50° C. to 100° C. The method may also include adding a non-carbohydrate aldehyde or ketone to the dissolved melamine in the aqueous solution to form a binder solution. The temperature of the aqueous solution of the dissolved melamine may be 50° C. to 100° C. during the addition of the non-carbohydrate aldehyde or ketone. The method may further include reducing the temperature of the binder solution.
Owner:JOHNS MANVILLE CORP

Polypeptide having swollenin activity and uses thereof

The invention relates to a polypeptide comprising the amino acid sequence set out in SEQ ID NO: 2 or an amino acid sequence encoded by the nucleotide sequence of SEQ ID NO: 1, or a variant polypeptide or variant polynucleotide thereof, wherein the variant polypeptide has at least 73% sequence identity with the sequence set out in SEQ ID NO: 2 or the variant polynucleotide encodes a polypeptide that has at least 73% sequence identity with the sequence set out in SEQ ID NO: 2. The invention features the full length coding sequence of the novel gene as well as the amino acid sequence of the full-length functional polypeptide and functional equivalents of the gene or the amino acid sequence. The invention also relates to methods for using the polypeptide in industrial processes. Also included in the invention are cells transformed with a polynucleotide according to the invention suitable for producing these proteins.
Owner:DSM IP ASSETS BV

Animal Food Product for Dental Efficacy, Methods of Manufacture and Use

ActiveUS20170339978A1Promoting dental efficacyHigh amylopectinAntipyreticAnalgesicsAnimals foodTeeth cleaning
The present disclosure is directed to an animal food product for promoting dental efficacy including a hydrolyzed protein including one or more amino groups, and a high amylopectin content starch including one or more reducing sugars; wherein the one or more amino groups in the hydrolyzed protein are covalently bonded to the one or more reducing sugars in the high amylopectin content starch. Methods of preparing the animal food product and using the animal food product to promote dental efficacy, such as teeth-cleaning efficacy in an animal are also provided.
Owner:HILLS PET NUTRITION INC

Process to produce a yeast-derived product comprising reducing sugar

Provided is a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w / w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. Also provided is a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.
Owner:DSM IP ASSETS BV

Process for making a dairy beverage with improved nutrition

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.
Owner:MAPLE HILL CREAMERY LLC

Hydrogenated glucose polymer composition containing dietary fibres

The invention relates to a hydrogenated glucose polymer composition having a total fibre content of more than 50% as determined by the AOAC 2001.03 method, and a dry weight reducing sugar content, SR, lower than 800 ppm. The invention also relates to a method for producing said composition. The invention is also directed to a food or pharmaceutical product comprising said composition.
Owner:ROQUETTE FRERES SA

Glazed Baked Snack Food Products and Glaze for Same

InactiveUS20160295878A1Great tasteCreate shelf-stableConfectionerySweetmeatsRoom temperatureSnack food
A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar, and less than 4% salt, is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of over 15% sugar. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
Owner:THE QUAKER OATS CO

Fruit-and-vegetable drink

The present invention relates to a fruit or vegetable drink containing allulose, isomaltooligosaccharide, and fruit-vegetable juice, and can provide a low-calorie fruit or vegetable drink with improved mouthfeel containing a low content of sugar.
Owner:SAMSANG CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products