4GENE’s technology for the glycosylation of small molecules was originally developed for fragrances and flavorings in the cosmetics and perfume industry. The goal: to ensure a long-lasting and automatically re-developing aroma for creams, lotions and perfumes as well as deodorants over a certain period of time by slowly release of the ingredients. The mechanism can also be used in the food industry and for medicines. The release in or on the body is caused by microbial or human glucosidases, and in industrial applications by the temperature.
The process of glycosylation is suitable for innovative products and gives numerous substances a second life. An patent application has already been submitted for a glycosylated variant of the active ingredient paracetamol, which could provide numerous advantages in terms of administration and tolerability.
A Partner to Industry
The technology platform can be used for a large number of small molecules of the most varied of characteristics – aromas, fragrances and active pharmaceutical ingredients. The respective products can easily be processed further by the industry and also integrated into existing processes. The technology is continuously optimized, the library of active and other glycosylated substances is constantly expanding and is available to industry at short notice.
Glycosylated flavors and active ingredients
- Easy to process
- Suitable for mass production in the consumer sector
- Applications in cosmetics, perfumery, food (Food & Beverage), mechanical and plant engineering as well as pharmaceuticals
- Scientifically supported processes
- Products which can be patented
- A wide variety of substances can be glycosylated on request.
What is glycosylation?
Glycosylation is a process used to improve the solubility of food or medicinal product compounds, thereby increasing the activity of certain antibiotics or changing the properties of flavorings or smells. Carrying out glycosylation reactions in an enzymatic way instead of chemical synthesis is more specific and efficient, more environmentally-friendly and uses less energy.
Merging sugars with small molecules in the pharmaceutical or cosmetic sectors can also significantly improve the properties of the molecules – a key argument alone in favor of using the technology in the pharmaceutical sector.