Crystalline α-D-glucosyl α-D-galactoside,...

Details Crystalline α-D-glucosyl α-D-galactoside,... Crystalline α-D-glucosyl α-D-galactoside,...

2007-01-16

2007-01-16

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

C127S058000, C127S061000, C536S123130

Reexamination Certificate

active

10455730

ABSTRACT:
A crystalline α-D-glucosyl α-D-galactoside which has a melting point of 119–123° C.; a saccharide composition comprising the same; a process for producing the same or the saccharide composition comprising the same, which comprises (i) crystallizing α-D-glucosyl α-D-galactoside from its solution and (ii) collecting the grown crystalline α-D-glucosyl α-D-galactoside; a method for converting amorphous α-D-glucosyl α-D-galactoside to crystalline α-D-glucosyl α-D-galactoside in the presence of moisture; and a composition comprising the crystalline α-D-glucosyl α-D-galactoside or the saccharide composition comprising the same.

REFERENCES:
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patent: 10-304881 (1998-11-01), None
Bassily, Rafik, et al, “An improved synthesis of 4-azido-4-deoxy- and 4-amino-4-deoxy-α, α-trehalose and their epimers”, Carbohydrate Research, vol. 239 (1993), pp. 197-207.
Gherna, Eds. “American Type Culture Collection: Catalogue of Bacteria and Phages”; 18thed., 1992, Rockville, MD, pp. 452-456.
Lee, Cheang Kuan, “Synthesis of α-D-glucopyranosyl α-D-glactopyranoside”, Carbohydrate Research, vol. 50 (1976), pp. 152-157.
Nakada, Tetsuya, et al, “Purification and Characterization of Trehalose fromBacillussp. T3”, Oyo Toshitsu Kagaku, vol. 42, No. 3, (1995), pp. 231-236.
Excerpt translation of “Standard Methods of Analysis in Food Safety Regulation”, CHEMISTRY, (1991), pp. 21-22.

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