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SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- OR POLYSACCHARIDES (chemically synthesised sugars or sugar derivatives C07H; polysaccharides, e.g. starch, derivatives thereof C08B; malt C12C; fermentation or enzyme-using processes for preparing compounds containing saccharide radicals C12P 19/00)
Definition statement
This subclass covers:

Saccharides obtained by hydrolysis of naturally-occurring di-, oligo- or polysaccarides,

Glucose; Glucose-containing syrups,

Invert sugar; Separation of glucose or fructose from invert sugar,




Other naturally-occurring mono-, di- and oligosaccharides, or

Production and crystallisation methods.

Relationship between large subject matter areas

Carbohydrate syrups or sugar in foods or foodstuffs is classified in A23L 1/09.

Chemically synthesised sugars or sugar derivatives are classified in C07H.

Polysaccharides are classified in C08B.

Preparation of (bio)ethanol by fermentation from monosaccharides/hydrolysed polysaccharides (cellulosic material) is classified in C12P 7/00

Malt for brewing is classified in C12C.

Malt product for food use is classified in A23L 1/185.

Production of sucrose is classified in C13B.

Obtaining or extracting cellulose for the purpose of making paper is classified in D21C.

Enzymatic hydrolysis of saccharides is classified in C13K and C12P 19/00.

References relevant to classification in this group
This subclass does not cover:

Preserving or chemical ripening of fruits or vegetables with sugar

Sweetmeats, confectionery

Manufacture of fodder

Animal feeding stuff from vegetable matter

Artificial sweetening agents

Modifying nutritive qualities of food, dietetic products

Medical preparations containing sugars

Cosmetics or similar toilet preparations containing sugars

Glossary of terms
In this subclass, the following terms (or expressions) are used with the meaning indicated:


An aldose is a monosaccharide (a simple sugar) containing one aldehyde group per molecule and having a chemical formula of the form Cn(H2O)n (n≥3). With only 3 carbon atoms, glyceraldehyde is the simplest of all aldoses.Aldoses isomerise to ketoses in the Lobry-de Bruyn-van Ekenstein transformation. Aldose differs from ketose in that it has a carbonyl group at the end of the carbon chain whereas the carbonyl group of a ketose is in the middle; this fact allows them to be chemically differentiated through Seliwanoff's test.


A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides.'Disaccharide' is one of the four chemical groupings of carbohydrates (monosaccharide, disaccharide, oligosaccharide and polysaccharide).


A hexose is a monosaccharide with six carbon atoms having the chemical formula C6H12O6.

Invert sugar

mixture of glucose and fructose, obtaining by splliting sucrose (hydrolysis) into these two components


A ketose is a sugar containing one ketone group per molecule.With 3 carbon atoms, dihydroxyacetone is the simplest of all ketoses and is the only one having no optical activity. Ketoses can isomerise into an aldose when the carbonyl group is located at the end of the molecule. Such ketoses are reducing sugars.


Monosaccharides (from Greek monos: single, sacchar: sugar) are the most basic unit of carbohydrates. They consist of one sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose, galactose, xylose and ribose. Monosaccharides are the building blocks of disaccharides such as sucrose (common sugar) and polysaccharides (such as cellulose and starch).


An oligosaccharide is a saccharide containing less than six monosaccharides. The name derived from the Greek oligos, meaning "a few".


A pentose is a monosaccharide with five carbon atoms.


Polysaccharides are polymers containing more than five monosaccharides joined together by glycosidic bonds. They are therefore very large, often branched, macromolecules. They tend to be amorphous, insoluble in water and have no sweet taste. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide, but when more than one type of monosaccharide is present, they are called heteropolysaccharides.Examples include storage polysaccharides such as starch and glycogen and structural polysaccharides such as cellulose and chitin.


Synonym for sucrose


Sucrose (common name: table sugar, also called saccharose) is a disaccharide of glucose and fructose, with the molecular formula C12H22O11. Its systematic name is α-D-glucopyranosyl- (1↔2)-β-D-fructofuranoside (ending in "oside", because it's not a reducing sugar).


Sugar is a class of edible crystalline water-soluble carbohydrates that vary widely in sweetness and typically are optically active, including the mono-, di- and oligosaccharides (e. g. sucrose, lactose, and fructose). Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in much candy.In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") — a white crystalline solid disaccharide. In this informal sense, the word "sugar" principally refers to crystalline sugars.

Synonyms and Keywords

In patent documents the expression/word "saccharose" is often used with the meaning "sucrose"

Glucose (separation from invert sugar C13K 3/00); Glucose-containing syrups
Definition statement
This group covers:

Glucose or syrups containing mainly glucose

Glucose is also known as blood sugar, dextrose, corn-sugar, grape sugar


References relevant to classification in this group
This group does not cover:

Separation of glucose from invert sugar

Invert sugar; Separation of glucose or fructose from invert sugar
Definition statement
This group covers:

A mixture of glucose and fructose obtained by the hydrolysis of sucrose

Separation processes of glucose or fructose from invert sugar, e.g by ion exchange, chromatographic separation

Definition statement
This group covers:

Lactose : disaccharide sugar derived from galactose and glucose, also called mik sugar

IPUAC name : β-D-galactopyranosyl-(1→4)-D-glucose


Definition statement
This group covers:

Maltose that is a disaccharide formed from two units of glucose joitn with a bond formed from a condensation reaction, called also 4-O-α-D-Glucopyranosyl-D-glucose

IPUAC name : 2-(hydroxymethyl)-6-[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyox ane-3,4,5-triol


Fructose (separation from invert sugar C13K 3/00)
Definition statement
This group covers:

Fructose that is a simple monosaccharide, also called fruit sugar, levulose, D-fructofuranose, D-arabino-hexulose


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Last Modified: 10/11/2013