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Use of glucosyl transferase to provide improved texture in fermented milk based products

A glucosyl transferase, texture technology, applied in the directions of glycosyl transferase, transferase, fermentation, etc., can solve the problems of starch reducing the gloss of yogurt, increasing the cost of yogurt, and negative impact on consumers' visual perception.

Pending Publication Date: 2021-04-02
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of starch also adds to the cost of yogurt
Also, starches are known to negatively affect yogurt in a number of ways
First, the starch reduces the "shine" of the yogurt, negatively impacting consumers' visual perception
Furthermore, added starch often leads to an undesired sensory dryness of yoghurt

Method used

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  • Use of glucosyl transferase to provide improved texture in fermented milk based products
  • Use of glucosyl transferase to provide improved texture in fermented milk based products
  • Use of glucosyl transferase to provide improved texture in fermented milk based products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0186] Example 1 GTFJ

[0187] GTFJ is a glucosyltransferase derived from Streptococcus salivarius SK126 having the amino acid sequence shown in SEQ ID NO:1. GTFJ is produced recombinantly in Bacillus subtilis.

example 2

[0188] Example 2 GTF300

[0189] GTF300 has the following backbone substitutions relative to GTFJ: A510D:F607Y:R741S:D948G. The amino acid sequence of GTF300 is shown in SEQ ID NO:2. GTF300 was also produced recombinantly in Bacillus subtilis.

example 3

[0190] Example 3: Standard Yogurt Program

[0191] By adding skimmed milk powder (33% protein, 1.2% fat, 54% carbohydrates) from BBA Lactalis (Laval, Mayenne, France), from (Arla Foods, Denmark) cream (38% fat), and sucrose (Granulated Sugar 500, Nordic Sugar A / S, Denmark), which will be stored at 4°C-6°C in pre-pasteurized (72°C for 15 s) bulk blended skim milk (0.1% fat) (Armor, Denmark) standardized to required protein (% w / w), fat (% w / w) and sucrose (% w / w) content. The standardized milk was then pasteurized and homogenized in a standard plate heat exchange pasteurizer. Homogenization was carried out at 65°C at 200 bar and pasteurization was carried out at 95°C for 6 minutes, then the milk was cooled to 43°C. Milk was inoculated with a thermophilic starter culture at an inoculation rate of 20 DCU / 100L. Fermentation was carried out using a CINAC multi-channel pH system (Ysebaert, Frépillon, France) which monitored the pH change every 5 minutes. Fermentation was carri...

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Abstract

The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase to form an insoluble glucose polymer; inoculating with a starter culture; and fermenting to provide the yogurt product having increased thickness. Additional methods are provided.

Description

Background technique [0001] Texture is a key quality and value parameter for fresh fermented dairy products such as yoghurt and fermented milk. The texture of yogurt, which is related to consumers' eating sensations, strongly affects consumer perception. Stabilizers, such as starch, are common additives in yogurt these days to enhance texture. However, starchy yoghurts require special handling during processing so as not to lose the texture created by the starch due to shear forces. The use of starch also adds to the expense of the yogurt. Plus, starches are known to negatively affect yogurt in a number of ways. First, the starch reduces the "shine" of the yogurt, which negatively impacts consumers' visual perception. Furthermore, added starch often leads to an undesired sensory dryness of the yoghurt. [0002] In addition to starch, protein levels and fat levels in yogurt can significantly affect texture. Also, the fat level can affect the taste. Changing the protein l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13C12P19/04A21D13/062A23G3/36A23G3/42A23L2/38A23L2/52A23L2/84A23L27/00A23L13/40
CPCA23C9/123A23C9/1216A23C9/1275A23C9/1307C12Y204/01C12P19/04C12P19/18C08B37/0009C08B37/0024A23L33/21
Inventor C·H·波尔森H·C·拜耶德尔M·K·拉尔森S·M·吕德托夫特
Owner DUPONT NUTRITION BIOSCIENCES APS