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Isomaltulose

Isomaltulose-related patent applications - as published by the U.S. Patent and Trademark Office (USPTO).


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Methods of improving germination of plant embryos
Weyerhaeuser Nr Company
February 09, 2017 - N°20170035011

A method of improving germination of plant embryos is provided. The method entails treating a culture of plant tissue with a liquid multiplication medium comprising a plant non-metabolizable sugar. Also provided is a multiplication medium for liquid cultures of plant cells comprising isomaltulose.
Granules comprising isomaltulose synthase
Weyerhaeuser Nr Company
January 05, 2017 - N°20170002342

C) at least one inorganic carrier material.
Vaginal composition and use thereof
Singapore Ze&z International Pte. Ltd
December 29, 2016 - N°20160375045

A use of isomaltulose in the preparation of a vaginal composition, wherein the amount of isomaltulose used is 0. 05-20% (w/w). A vaginal composition contains 0. 05-20% (w/w) of isomaltulose. The composition may be a health product, health care product, cleaning product, skin care product, deodorant, cosmetic, or disinfectant composition or a pharmaceutical composition. A non-therapeutic vaginal care method, a ...
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Optimized method for producing a composition containing isomaltulose
SÜdzucker Aktiengesellschaft Mannheim/ochsenfurt
June 09, 2016 - N°20160160251

The present invention relates to a method for producing a composition containing isomaltulose from a substrate containing sucrose.
Isomaltooligosaccharide compositions containing isomaltulose, methods for preparing the same and uses thereof
Corn Products Development, Inc.
March 24, 2016 - N°20160081382

The present application relates to novel isomaltooligosaccharide (imo) compositions containing isomaltulose, methods for preparing the same and uses thereof. Specifically, the imo compositions according to the present application containing isomaltulose, which is a sugar component not contained in currently available isomaltooligosaccharide products, have a quality of sweetness and degree of sweetness differentiated from the existing isomaltooligosaccharide products and thus can ...
Food supplement for people with down syndrome, autism spectrum disorder and/or attention deficit disorder ...
Palsgaard Industri De Mexico, S. De R.l. De C.v.
February 25, 2016 - N°20160050961

The present invention describes a food supplement comprising isomaltulose, milk serum protein concentrate, linseed, milk serum mineral complex, short chain fructooligosacharides, lactoferrin, and vitamin b6. This food supplement was developed for use as support in the nutritional therapy in people suffering from trisomy 21, autism spectrum disorders and/or attention deficit disorder with or without hyperactivity.
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Non-cariogenic jelly confectionary
SÜdzucker Aktiengesellschaft Mannheim/ochsenfurt
December 10, 2015 - N°20150351422

A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt.-% based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of ...
Method of production of rare disaccharides
Agtive Bio-sciences Private Limited
December 03, 2015 - N°20150344865

The present invention is directed towards genetic modification of native gene encoding for sucrose isomerase and isomaltulose synthase to substantially increase the expression level of these enzymes and use of said enzymes in a process to produce rare disaccharides such as isomaltulose and trehalulose. Also disclosed in the present invention is expression constructs comprising the modified genes and a host ...
Process for reducing the stickiness of a chewing gum core composition to a surface of ...
SÜdzucker Aktiengesellschaft Mannheim/ochsenfurt
October 29, 2015 - N°20150305365

The present invention relates to process for reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation, wherein isomaltulose is mixed with a chewing gum base composition and to the use of isomaltulose in a composition of a chewing gum core for ...
Fondant having a noncrystalline phase comprising isomaltulose and sucrose
Suedzucker Ag
August 27, 2015 - N°20150237883

The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for ...
Coated comestibles with a chocolate core and processes for their preparation
Südzucker Ag
August 13, 2015 - N°20150223485

Improved methods to prepare isomaltulose-containing comestibles with a chocolate core, in particular to prepare coated comestibles with a chocolate core, and to the products obtained thereby.
Rolling compound powders for applying on the surface of chewing gum core materials
SÜdzucker Aktiengesellschaft Mannheim/ochsenfurt
March 19, 2015 - N°20150079227

The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated isomaltulose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, processes for reducing the stickiness of compositions of chewing gum core materials by using hydrogenated or non-hydrogenated isomaltulose-containing rolling compound powders in chewing gum preparation processes as well as ...
Baked confectionery and method for manufacturing same
Meiji Co., Ltd.
January 01, 2015 - N°20150004299

Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected ...
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