Appeal No. 2006-2369 Page 8
Application No. 10/169,618
disaccharides, trisaccharides, tetrasaccharides and oligosaccharides is useful as the
polysaccharide portion of the compound, and that hydrolysates having higher molecular
weight oligosaccharides of seven or more monomers are “especially” preferred. See
[0007]:
[A]s the polysaccharide used as a raw material in this invention --
disaccharide and trisaccharide -- tetrasaccharide . . . including
oligosaccharide, all the carbohydrates that produce the monosaccharide
more than dyad by hydrolysis are usable, and the high molecular
compound (what the monosaccharide of seven or more molecules usually
condensed) . . . especially is suitable. If such polysaccharide is illustrated
concretely, a cellulose, a pullulan, starch, etc. will be mentioned.
(Emphases added.)
This disclosure in Sony ’649 suggests the claimed D.E. range of 1 to 47.
Appellants’ specification, at pages 4-5, explains in detail the relationship between starch
hydrolysates and D.E.:
D-glucose (dextrose) presents strong reducing power. Starch
hydrolysates are polydisperse mixtures . . . composed of D-glucosyl
chains, which also present reducing power resulting from the presence of
D-glucose and reducing sugar units (which are essentially terminal
glucosyl units) on the oligomeric and polymeric molecules.
A result thereof is that, starting from a given starch product, the
more the hydrolysis has proceeded, . . . the higher the reducing powder
[sic] of the obtained starch hydrolysate. . . . The reducing power is
expressed as dextrose equivalents (D.E.) which formally corresponds to
the grams of D-glucose (dextrose) per 100 grams of dry substance. D-
glucose having per definition a D.E. of 100, the D.E. indicates the amount
of D-glucose and reducing sugar units . . . in a given product . . . . Thus
the D.E. is in fact also a measurement of the extent of the hydrolysis of the
starch and also a relative indication of the average molecular weight of the
glucose polymers in the starch hydrolysate.
Thus, as we understand it, a nominally hydrolyzed starch-containing solution
would have a D.E. of 1, a totally hydrolyzed starch preparation containing only glucose
would have a D.E. of 100, and a solution of maltose (a disaccharide composed two
Page: Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Next
Last modified: September 9, 2013