CA1095513A - Readily dispersible biogum - Google Patents
Readily dispersible biogumInfo
- Publication number
- CA1095513A CA1095513A CA290,951A CA290951A CA1095513A CA 1095513 A CA1095513 A CA 1095513A CA 290951 A CA290951 A CA 290951A CA 1095513 A CA1095513 A CA 1095513A
- Authority
- CA
- Canada
- Prior art keywords
- biogum
- gum
- beer
- dialdehyde
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0033—Xanthan, i.e. D-glucose, D-mannose and D-glucuronic acid units, saubstituted with acetate and pyruvate, with a main chain of (beta-1,4)-D-glucose units; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
- C12P19/06—Xanthan, i.e. Xanthomonas-type heteropolysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Materials Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Emergency Medicine (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
SUMMARY OF THE INVENTION
A biogum having improved dispersibility is obtained by heating the fermentation beer in which the gum is produced in the presence of from about 0.5 % to about 5% of a dialdehyde based on the weight of dry biogum in the beer
A biogum having improved dispersibility is obtained by heating the fermentation beer in which the gum is produced in the presence of from about 0.5 % to about 5% of a dialdehyde based on the weight of dry biogum in the beer
Description
~5~3 8 It is known that heteropolysaccharides can be 9 produced by certain microorganisms. Some of such hetero-polysaccharides function as hydrophilic colloids and 11 because of their viscosity properties and rheology have 12 been used as thickenins agents for aqueous systems. Of --13 particular interest are such heteropolysaccharides or 14 biogums as xanthan gum, S-7 gum and S-10 gum. Details lS of the preparation of these gums are known and are described 16 in issued patents. The preparation of xanthan gum is 17 described, for exa~ple in U.S. patents 3,020,207 and 18 3,256,271; the preparation of S-7 gum is described, for ~ ;' ~ ~ .
example, in U.S. patent 3,960,832; and the preparation of
example, in U.S. patent 3,960,832; and the preparation of
2 S-10 gum is described, for example, in U.S. patent
3 3,933,788.
4 Xanthan gum is a high molecular weight hetero-
5 polysaccharide with a molecular weight of ~106. It con-
6 tains D-glucose, D-mannose, and D-glucuronate in the molar
7 ratio of 2.8:2.0:2Ø It is partially acetylated with
8 about 4.7% acetyl. It also contains about 3% pyruvate
9 attached to a single unit D-mannopyranosyl side chain as
10 a ketal.
11 S-7 gum is a high moLecular weight heteropoly-
12 saccharide whose carbohydrate portion consists of about
13 73% glucose, about 16~ rhamnose, and about 11~ guluronic
14 acid. It has an acetyl content of 8-10%. It is soluble
15 in water and slightly soluble in lower alkanols and
16 acetone.
17 S-10 gum is a high molecular weight heteropoly-
18 saccharide containins about 3% protein and about 97~
19 carbohydrate. The carbohydrate portion contains about
20 39% glucose, about 29% ~alactose, about 13~ fucose, and
21 about 19% of glucuronic acid. It is soluble in water
22 an~ substantially insoluble in dimethylsulfoxide.
23 In the case of xanthan gum, at the completion of
24 the fermentation when the yield of xanthan gum is at about
25 its maximum the fermentation process is terminated by
26 chemical or physical treatment which pasteurizes the beer.
27 The xanthan gum is then recovered in conventional manner,
28 e.g., precipitated by addins isopropyl alcohol, dried and
29 milled.
;
1 It has now been found that the ~anthan gum pro-2 duced by such a fermentation process has impro~ed dis-3 persibility in aqueous systems if the beer is heated in 4 the presence of a dialdehyde at a p~ of about 7 or below, preferably at a pH of about 4.5 to about 7. The dialdehyde 6 is present during this heat treatment in an amount of at 7 least about 0.5% based on the weight of the dry xanthan 8 gum in the beer. While amounts of dialdehyde up to about 9 15% by weisht or the dry xanthan gum in the beer may be used, in seneral amounts greater than about 3~ do not confer 11 any discernible improvement and are therefore uneconomic.
12 Similar results are obtained when an S-7 or S-10 gum 13 fermentation beer is substituted for the xanthan gum beer.
14 The aldehyde may be an aliphatic dialdehyde of from 2 up to about 8 carbon atoms, e.g., glyoxal, malon-16 aldeh~de, succinaldehyde, glutaraldehyde, adipinaldehyae 17 or octandialdehyde, or polyglyoxal, an oligomeric form 18 of glyoxalhydrates having rom 5 to 10 glyoxalhydrate 19 repeating units. Glyoxal is preferred.
~he dialdehyde is added to the beer at about the 21 completion of the fermentation process, preferably with 22 agitation to obtain uni-orm distribution of the dialdehyde.
23 The beer is then heated to a temperature of from about 24 70C to about 100C for a time sufficient to improve the dispersibility of the recovered biogum. In seneral, this 26 ta~es at least about 2 minutes, typically from about 2 to 27 about 5 minutes. ~nile longer heatins times may be em-28 ployed, no additional improvement is seen in dispersibility 29 after about 5 minutes of heating.
55:~
1 ~eating in the presence of a dialdehyde at a 2 pH below about 7 to obtain improved disperslbility 3 according to the present invention is most conveniently 4 and economically carried out by combining the dialdehyde S treatment with pasteurization by heating. In this way 6 no additional time or heating expense is required for the 7 dialdehyde treatment beyond the cost of the dialdehyde 8 itself. ~ile the foreyoing description has described 9 the present invention with reference to a fermentation beer, it will be obvious to those skilled in the art that 11 the invention is not limited to fermentation beers but 12 that it is applicable to any aqueous solution of a biogum.
13 The following examples illustrate the present 14 invention without, however, limiting the same thereto.
~ 196:
, . .
S~3 1 EXA~PLE 1 2 To five aliquots of unpasteurized xanthan gum 3 rermentation beer at p~ 6.5 each weighing 1000 g, there 4 is added 80% glyoxal powder at levels of 1~, 2%l 5%, 10%
and 15%, respectively. After stirring for 15 minutes at 6 about 30C, the beer samples are heated as rapidly as -, 7 possible to about 95C, held for 5 minutes at this temper-8 ature, and then cooled as rapidly as possible to room 9 temperature. Each sample is treated with isopropanol to precipitate the xanthan gum. The precipitates are dried 11 in a steam dryer at 150F (65.5C) and milled through a 12 60-mesh (U.S. Standard) screen.
13 Three grams of xanthan gum from each aliquot 14 are sprinkled evenly over the surface of 297 ml distilled water contained in a 400 ml beaker with a stirrer in 16 place. After 30 seconds the stirrer, which rotates at 17 about 800 rpm, is switched on for one minute. The stirri~g 18 is then stopped and the dispersibility is rated visually.
19 The following results are obtained.
20 Aliquot Glyoxal Level Dispersibllity 21 Control Poor 22 1 1 % Good 23 2 2 ~ Good 24 3 5 % Excellent 4 10 % Excellent 26 5 15 % Excellent ~' ' ~ ' ' `
K-19h3 5~3 2 Aliquots of two pasteurized xanthan gum 3 ~ermentation beers weighing 1000 g each are adjusted 4 to p~ 5.0 and 6.0, respectively, and treated with 80~
glyoxal powder at levels of 0.5%, 1.0~ and 1.5% based 6 on the weight of the dry gum in the beer. After stirring 7 for 15 minutes at about 30C, the aliquots are heated 8 as rapidly as possible to 95C, held for 5 minutes at 9 this temperature, and then cooled to room temparature.
The samples are precipitated in isopropanol, dried in a 11 steam dryer at about 150F (65.5C) and milled through a 12 60-mesh (U.S. Standard) screen.
13 Three grams of xanthan gum from each aliquot are 14 sprinkled evenly over the sur~ace of 297 ml distilled water contained in a 400 ml beaker with a stirrer in place.
16 After 30 seconds the stirrer, which rotates at about 300 17 rpm, is switched on for one minute. The stirring is 18 then stopped and the dispersibility is rated visually.
19 The following results are obtained:
pH Dispers-21 AliquOt ~ Before Adiustment Glyoxal Level ibility 223 Control 5 0 6.8 0 Poor 24 1 5.0 6.8 0.5% Fair 25 2 5.0 6.8 1.0~ Good 26 3 5.0 6.8 1.5% Good 27 control 28 B 6.0 7.2 0 Poor 29 4 6.0 7.2 0.5~ Fair
;
1 It has now been found that the ~anthan gum pro-2 duced by such a fermentation process has impro~ed dis-3 persibility in aqueous systems if the beer is heated in 4 the presence of a dialdehyde at a p~ of about 7 or below, preferably at a pH of about 4.5 to about 7. The dialdehyde 6 is present during this heat treatment in an amount of at 7 least about 0.5% based on the weight of the dry xanthan 8 gum in the beer. While amounts of dialdehyde up to about 9 15% by weisht or the dry xanthan gum in the beer may be used, in seneral amounts greater than about 3~ do not confer 11 any discernible improvement and are therefore uneconomic.
12 Similar results are obtained when an S-7 or S-10 gum 13 fermentation beer is substituted for the xanthan gum beer.
14 The aldehyde may be an aliphatic dialdehyde of from 2 up to about 8 carbon atoms, e.g., glyoxal, malon-16 aldeh~de, succinaldehyde, glutaraldehyde, adipinaldehyae 17 or octandialdehyde, or polyglyoxal, an oligomeric form 18 of glyoxalhydrates having rom 5 to 10 glyoxalhydrate 19 repeating units. Glyoxal is preferred.
~he dialdehyde is added to the beer at about the 21 completion of the fermentation process, preferably with 22 agitation to obtain uni-orm distribution of the dialdehyde.
23 The beer is then heated to a temperature of from about 24 70C to about 100C for a time sufficient to improve the dispersibility of the recovered biogum. In seneral, this 26 ta~es at least about 2 minutes, typically from about 2 to 27 about 5 minutes. ~nile longer heatins times may be em-28 ployed, no additional improvement is seen in dispersibility 29 after about 5 minutes of heating.
55:~
1 ~eating in the presence of a dialdehyde at a 2 pH below about 7 to obtain improved disperslbility 3 according to the present invention is most conveniently 4 and economically carried out by combining the dialdehyde S treatment with pasteurization by heating. In this way 6 no additional time or heating expense is required for the 7 dialdehyde treatment beyond the cost of the dialdehyde 8 itself. ~ile the foreyoing description has described 9 the present invention with reference to a fermentation beer, it will be obvious to those skilled in the art that 11 the invention is not limited to fermentation beers but 12 that it is applicable to any aqueous solution of a biogum.
13 The following examples illustrate the present 14 invention without, however, limiting the same thereto.
~ 196:
, . .
S~3 1 EXA~PLE 1 2 To five aliquots of unpasteurized xanthan gum 3 rermentation beer at p~ 6.5 each weighing 1000 g, there 4 is added 80% glyoxal powder at levels of 1~, 2%l 5%, 10%
and 15%, respectively. After stirring for 15 minutes at 6 about 30C, the beer samples are heated as rapidly as -, 7 possible to about 95C, held for 5 minutes at this temper-8 ature, and then cooled as rapidly as possible to room 9 temperature. Each sample is treated with isopropanol to precipitate the xanthan gum. The precipitates are dried 11 in a steam dryer at 150F (65.5C) and milled through a 12 60-mesh (U.S. Standard) screen.
13 Three grams of xanthan gum from each aliquot 14 are sprinkled evenly over the surface of 297 ml distilled water contained in a 400 ml beaker with a stirrer in 16 place. After 30 seconds the stirrer, which rotates at 17 about 800 rpm, is switched on for one minute. The stirri~g 18 is then stopped and the dispersibility is rated visually.
19 The following results are obtained.
20 Aliquot Glyoxal Level Dispersibllity 21 Control Poor 22 1 1 % Good 23 2 2 ~ Good 24 3 5 % Excellent 4 10 % Excellent 26 5 15 % Excellent ~' ' ~ ' ' `
K-19h3 5~3 2 Aliquots of two pasteurized xanthan gum 3 ~ermentation beers weighing 1000 g each are adjusted 4 to p~ 5.0 and 6.0, respectively, and treated with 80~
glyoxal powder at levels of 0.5%, 1.0~ and 1.5% based 6 on the weight of the dry gum in the beer. After stirring 7 for 15 minutes at about 30C, the aliquots are heated 8 as rapidly as possible to 95C, held for 5 minutes at 9 this temperature, and then cooled to room temparature.
The samples are precipitated in isopropanol, dried in a 11 steam dryer at about 150F (65.5C) and milled through a 12 60-mesh (U.S. Standard) screen.
13 Three grams of xanthan gum from each aliquot are 14 sprinkled evenly over the sur~ace of 297 ml distilled water contained in a 400 ml beaker with a stirrer in place.
16 After 30 seconds the stirrer, which rotates at about 300 17 rpm, is switched on for one minute. The stirring is 18 then stopped and the dispersibility is rated visually.
19 The following results are obtained:
pH Dispers-21 AliquOt ~ Before Adiustment Glyoxal Level ibility 223 Control 5 0 6.8 0 Poor 24 1 5.0 6.8 0.5% Fair 25 2 5.0 6.8 1.0~ Good 26 3 5.0 6.8 1.5% Good 27 control 28 B 6.0 7.2 0 Poor 29 4 6.0 7.2 0.5~ Fair
30 5 6.0 7.2 1.0~ Good
31 6 6.0 7.2 1.5% Good ~, :
-3~ 3 1 EX~PLE 3 2 Samples of unpasteurized xanthan gum fer~en-3 tation beer are adjusted to either pH 5.0 or 6.5. Aliquots, 4 1000 g, of these samples are treated with 40% glyoxal liquid at levels of 0.5%~ 1.0~ and 2.0% based on the weight 6 Of the dry gum in the beer for the pH 5 aliquots, and 7 with 5.0~ and 10.0% levels based on the level o the dry 8 yum in the beer for the pH 6.5 aliquots. After stirring 9 for 15 minutes at about 30C, the aliquots are heated as 10 rapidly as possible to about 95C, held for 5 minutes at 11 this temperature, and then cooled as rapidly as possible 12 to room temperature. The aliquots are treated with iso-13 propanol to precipitate the xanthan gum, dried in the steam 14 dryer at about 150F (65.5C) and milled through a 60-mesh (U.S. Standard) screen. Three grams of the dried gum ~rom 16 each aliquot are sprinkled evenly over the sur~ace of 17 297 ml distilled water contained in a 400 ml beaker with a 18 stirrer in place. A ter 30 seconds the stirrer, which 19 rotates at about 800 rpm, is switched on for one minute.
20 The stirring is then stopped and the solution is screened 21 through a 20-mesh (U.S. Standard) screen, and the wet 22 material remaining on the screen is weiyhed. The following 23 results are obtained:
24 Aliquot ~ Gl~oxal Level Weight of Material on Screen 25 control 26 A 5.0 0 22.3g 27 1 5.0 0.5% 8.6g 28 2 5.0 1.0% 1.6g 29 3 5.0 1.5% 0 g 4 5.0 2.0% 0 g 31 Control
-3~ 3 1 EX~PLE 3 2 Samples of unpasteurized xanthan gum fer~en-3 tation beer are adjusted to either pH 5.0 or 6.5. Aliquots, 4 1000 g, of these samples are treated with 40% glyoxal liquid at levels of 0.5%~ 1.0~ and 2.0% based on the weight 6 Of the dry gum in the beer for the pH 5 aliquots, and 7 with 5.0~ and 10.0% levels based on the level o the dry 8 yum in the beer for the pH 6.5 aliquots. After stirring 9 for 15 minutes at about 30C, the aliquots are heated as 10 rapidly as possible to about 95C, held for 5 minutes at 11 this temperature, and then cooled as rapidly as possible 12 to room temperature. The aliquots are treated with iso-13 propanol to precipitate the xanthan gum, dried in the steam 14 dryer at about 150F (65.5C) and milled through a 60-mesh (U.S. Standard) screen. Three grams of the dried gum ~rom 16 each aliquot are sprinkled evenly over the sur~ace of 17 297 ml distilled water contained in a 400 ml beaker with a 18 stirrer in place. A ter 30 seconds the stirrer, which 19 rotates at about 800 rpm, is switched on for one minute.
20 The stirring is then stopped and the solution is screened 21 through a 20-mesh (U.S. Standard) screen, and the wet 22 material remaining on the screen is weiyhed. The following 23 results are obtained:
24 Aliquot ~ Gl~oxal Level Weight of Material on Screen 25 control 26 A 5.0 0 22.3g 27 1 5.0 0.5% 8.6g 28 2 5.0 1.0% 1.6g 29 3 5.0 1.5% 0 g 4 5.0 2.0% 0 g 31 Control
32 B 6.5 0 22.3g
33 5 6.5 5.0% 0
34 6 6.5 10.0% 0 g g-1963 2 The procedure of Example 1 is repeated using 3 1000 g aliquots of S-7 beer adjusted to pH 6.0 and treated 4 with 80% glyoxal powder at levels of 0.25%, 0.5~, 1.0%
and 2.0%. The following results are obtained:
6 All~uot Glyoxal LevelDispersibility 7 Control 0 Poor 8 1 0.25% Poor 9 2 0.5 ~ Poor 3 1~0% Fair 11 4 2.0% Good 14 The procedure of Example 1 is repeated using 15 1000 g aliquots of S-10 beer adjusted to pH 6.0 and 16 treated with 80% glyoxal powder at levels of 0.25~, 17 0.5~, 1.0~ and Z.0~. The following results are obtained:
18 Ali~uot Glyoxal_LevelDispersi~ility 19 Control 0 Poor 20 1 0.25% Fair 21 2 0.5 % Good 22 3 1.0 % Good 23 4 2.0 % Excellent
and 2.0%. The following results are obtained:
6 All~uot Glyoxal LevelDispersibility 7 Control 0 Poor 8 1 0.25% Poor 9 2 0.5 ~ Poor 3 1~0% Fair 11 4 2.0% Good 14 The procedure of Example 1 is repeated using 15 1000 g aliquots of S-10 beer adjusted to pH 6.0 and 16 treated with 80% glyoxal powder at levels of 0.25~, 17 0.5~, 1.0~ and Z.0~. The following results are obtained:
18 Ali~uot Glyoxal_LevelDispersi~ility 19 Control 0 Poor 20 1 0.25% Fair 21 2 0.5 % Good 22 3 1.0 % Good 23 4 2.0 % Excellent
Claims (5)
1. A method for improving the dispersibility of a biogum recovered from an aqueous medium which comprises heating the aqueous medium containing a dissolved biogum selected from xanthan gum, S-7 gum and S-10 gum and having a pH of about 7 or below to a temperature of from about 70°C to about 100°C for a time sufficient to improve dispersibility of the recovered biogum, the heating taking place in the presence of from about 0.5% to about 10% of a dialdehyde selected from an aliphatic dialdehyde of up to about 8 carbon atoms or polyglyoxal based on the dry weight of the biogum in the aqueous medium, and recovering the dissolved biogum from the medium.
2. A method according to Claim 1, wherein the aqueous medium is a fermentation beer.
3. A method according to Claim 1, wherein the heating time is at least about 2 minutes.
4. A method according to Claim 3, wherein the heating time is from about 2 to about 5 minutes.
5. A method according to Claim 1, wherein the aldehyde is glyoxal.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US74354176A | 1976-11-22 | 1976-11-22 | |
| US743,541 | 1976-11-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1095513A true CA1095513A (en) | 1981-02-10 |
Family
ID=24989185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA290,951A Expired CA1095513A (en) | 1976-11-22 | 1977-11-15 | Readily dispersible biogum |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS5366496A (en) |
| CA (1) | CA1095513A (en) |
| DE (1) | DE2751590C2 (en) |
| FR (1) | FR2371462A1 (en) |
| GB (1) | GB1547030A (en) |
| HK (1) | HK48581A (en) |
| IT (1) | IT1092203B (en) |
| KE (1) | KE3159A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5082579A (en) * | 1990-01-16 | 1992-01-21 | Bj Services Company | Method and composition for delaying the gellation of borated galactomannans |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL7907884A (en) * | 1978-11-06 | 1980-05-08 | Pfizer | METHOD FOR PREPARING A MOTION CONTROLLING SOLUTION FOR USE IN OIL EXTRACTION |
| US4363669A (en) | 1979-12-05 | 1982-12-14 | Merck & Co., Inc. | Dispersible xanthan gum blends |
| JPS643984A (en) * | 1987-06-25 | 1989-01-09 | Sekisui Chemical Co Ltd | Illumination system |
| FR2805267B1 (en) * | 2000-02-18 | 2002-05-03 | Rhodia Food S A S | FAST HYDRATING DISPERSABLE BIOPOLYMER |
| US20020038019A1 (en) * | 2000-04-28 | 2002-03-28 | Bousman William S. | Process for treating xanthan gums with glyoxal and xanthan products produced thereby |
| GB2423252B (en) * | 2005-02-18 | 2007-10-17 | Engelhard Lyon | Cross-linked polymer of carbohydrate, notably based on polysaccharides, and/or on oligosaccharides and/or on polyols |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE634296A (en) | 1960-05-27 | |||
| US3256271A (en) | 1963-06-26 | 1966-06-14 | Kelco Co | Method of improving viscosity characteristics of xanthomonas hydrophilic colloids and esters produced thereby |
| US3933788A (en) | 1971-11-11 | 1976-01-20 | Kelco Company | Polysaccharide and bacterial fermentation process for its preparation |
| US3960832A (en) | 1973-10-05 | 1976-06-01 | Kenneth Suk Kang | Polysaccharide and bacterial fermentation process for its preparation |
-
1977
- 1977-11-09 JP JP13451477A patent/JPS5366496A/en active Granted
- 1977-11-10 IT IT51770/77A patent/IT1092203B/en active
- 1977-11-15 CA CA290,951A patent/CA1095513A/en not_active Expired
- 1977-11-16 GB GB47708/77A patent/GB1547030A/en not_active Expired
- 1977-11-18 FR FR7734792A patent/FR2371462A1/en active Granted
- 1977-11-18 DE DE2751590A patent/DE2751590C2/en not_active Expired
-
1981
- 1981-09-07 KE KE3159A patent/KE3159A/en unknown
- 1981-10-08 HK HK485/81A patent/HK48581A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5082579A (en) * | 1990-01-16 | 1992-01-21 | Bj Services Company | Method and composition for delaying the gellation of borated galactomannans |
Also Published As
| Publication number | Publication date |
|---|---|
| KE3159A (en) | 1981-09-25 |
| JPS5366496A (en) | 1978-06-13 |
| FR2371462A1 (en) | 1978-06-16 |
| JPS6161800B2 (en) | 1986-12-27 |
| DE2751590A1 (en) | 1978-05-24 |
| DE2751590C2 (en) | 1987-03-05 |
| IT1092203B (en) | 1985-07-06 |
| HK48581A (en) | 1981-10-16 |
| FR2371462B1 (en) | 1982-11-19 |
| GB1547030A (en) | 1979-06-06 |
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