Fermentationally produced propionate powder, method for producing same, method for preserving food or cosmetic product, food or cosmetic product

Abstract

The present invention relates to a fermentationally produced propionate powder comprising: 25 wt.% to 60 wt.% of propionic acid equivalents; 3 wt.% to 16 wt.% of an acetic acid equivalent; 2 wt.% to 12 wt.% of a succinic acid equivalent; 0.1 mol to 0.8 mol of a Ca < 2 + > / mol propionate; 0 mol to 1.0 mol of a Na < + > / mol propionate; 0 mol to 1.0 mol of a K < + > / mol propionate; wherein 0.4 < = ([Na +] + [K +]) / [propionate] < = 1.4; 1.1 < = (2 [Ca < 2 + >] + [Na +] + [K +]) / [propionate] < = 2.8; [Ca < 2 + >] represents the concentration of Ca < 2 + > and takes mmol / g powder as a unit; [Na < + >] represents the concentration of Na < + >, and mmol / g powder is taken as a unit; [K < + >] represents the concentration of K < + >, and mmol / g powder is taken as a unit; [propionate] represents the concentration of propionate in mmol / g powder. These fermentationally produced propionate powders are superior to fermentationally produced propionate powders in which the majority of the propionate is composed of calcium, sodium or potassium propionate, in particular in terms of taste, odor and / or flow properties.

Description

Technical Field

[0001] This invention relates to a propionate powder produced by fermentation, which comprises calcium propionate and at least one of sodium propionate and potassium propionate.

[0002] The present invention also provides a method for producing such propionate powder, the method comprising incubating a suitable substrate with propionic acid-producing microorganisms while adding an alkalizing agent to maintain the pH in the range of 5.0 to 7.5, said alkalizing agent comprising an alkaline water-soluble calcium salt and an alkaline water-soluble alkali metal salt.

[0003] The present invention also relates to an alternative method for producing the above-mentioned propionate powder, the method comprising mixing at least two different propionate powders produced by fermentation, the propionate powders being selected from:

[0004] • Calcium propionate powder produced by fermentation, which contains 4-7 mol / kg of calcium propionate;

[0005] • Sodium propionate powder produced by fermentation, which contains 4-6.5 mol / kg of sodium propionate;

[0006] • Potassium propionate powder produced by fermentation, which contains 4-6 mol / kg of potassium propionate.

[0007] The present invention also relates to a method for preserving food or cosmetics, the method comprising incorporating the propionate powder of the present invention. Background Technology

[0008] Preservatives extend the shelf life of baked goods by inhibiting the growth of spore-forming bacteria and mold. Bacillus pumilus can be carried during the baking process and produces unpleasant textures and odors inside yeast-fermented products such as bread. Mold can contaminate products after baking and then grow on the outer surface. Mold contamination is considered a serious problem by bakers, and common baking conditions provide near-optimal conditions for mold growth.

[0009] A decrease in acidity increases the likelihood of spoilage. Most preservatives contain acids as active ingredients. Preservatives can be classified according to the type of acid they contain: inorganic acids, organic acids, or fatty acids. Inorganic acids (such as sulfuric acid, hydrochloric acid, and phosphoric acid) are the strongest acids and therefore have the greatest effect on pH. However, they only work by lowering pH and do not contain any other inhibitors. Organic acids (such as lactic acid, benzoic acid, and tartaric acid) have a less significant effect on pH than inorganic acids, but are better preservatives because of their additional inhibitory activity. Fatty acids (such as acetic acid, sorbic acid, and propionic acid) are specific types of organic acids with even stronger inhibitory activity.

[0010] Calcium propionate is used as a preservative in a variety of products, including bread, other baked goods, processed meats, whey, and other dairy products. Like benzoates, propionate prevents microorganisms from producing the energy they need. However, unlike benzoates, propionate does not require an acidic environment.

[0011] WO 2010 / 097362 describes a method for preparing a mixed solution containing propionate and acetate, comprising the following steps:

[0012] - Provides fermentation products containing propionic acid, acetic acid, and carbonate-related compounds.

[0013] - Adding acid to the fermentation product yields an acidified fermentation product containing propionate and acetate and with a pH in the range of 2.5 to below 8.

[0014] WO 2016 / 146721 describes a method for producing propionate products by fermentation, comprising the following steps:

[0015] - A first fermentation broth containing propionate is provided by fermenting a carbon source selected from sugars and lactates in a fermentation medium using propionate-producing microorganisms.

[0016] -Recover propionic acid-producing microorganisms from the first fermentation broth.

[0017] - The first fermentation broth from which propionic acid-producing microorganisms have been recovered undergoes a dehydration step to form the first propionate product.

[0018] - In the presence of inorganic alkaline salts, propionic acid-producing microorganisms recovered from the first fermentation broth are used to ferment a carbon source containing glycerol to provide a second fermentation broth containing propionate.

[0019] - The second fermentation broth is subjected to a purification step that includes at least one precipitation step to form a second propionate product.

[0020] WO 2019 / 108064 describes an organic acid preservative system comprising an acetate component and a propionate component, wherein the acetate component and the propionate component constitute at least 85 wt.% of the total amount of carboxylic acid and carboxylate in the preservative system, and wherein the propionate component constitutes 12 wt.% to 50 wt.% of the total amount of said carboxylic acid and carboxylate. Summary of the Invention

[0021] The inventors have discovered that the quality of propionate powder produced by fermentation can be significantly improved by ensuring that a portion of the propionate in the fermentation-produced powder is in the form of calcium propionate and another portion of the propionate is in the form of sodium propionate and / or potassium propionate.

[0022] Therefore, a first aspect of the present invention relates to a propionate powder produced by fermentation, comprising:

[0023] • 25 wt.% - 60 wt.% propionic acid equivalent;

[0024] • Acetic acid equivalent of 3 wt.% - 16 wt.%;

[0025] • Succinic acid equivalent of 2 wt.% - 12 wt.%;

[0026] • 0.1 mol - 0.8 mol of Ca 2+ / mol propionate;

[0027] 0 mol - 1.0 mol Na + / mol propionate;

[0028] ·0 mol-1.0 mol K + / mol propionate;

[0029] in:

[0030] 0.4≤([Na + ]+[K + []) / [propionate]≤1.4;

[0031] 1.1≤(2.[Ca 2+ ]+[Na + ]+[K + []) / [propionate]≤2.8;

[0032] -[Ca 2+ ] represents Ca 2+ The concentration is expressed in mmol / g powder.

[0033] -[Na + ] represents Na + The concentration is expressed in mmol / g powder.

[0034] -[K + ] represents K + The concentration is expressed in mmol / g powder.

[0035] - [Propionate] indicates the concentration of propionate, expressed in mmol / g powder.

[0036] The propionate powder produced by fermentation according to the present invention is superior to propionate powder produced by fermentation in which the majority of the propionate is composed of calcium propionate, sodium propionate or potassium propionate, especially in terms of taste, odor and / or flow properties.

[0037] A second aspect of the present invention relates to a method for preparing the propionate powder of the present invention, the method comprising:

[0038] • Provide an aqueous fermentation medium containing 30 g / L-200 g / L glucose equivalent of hydrolyzed dextran;

[0039] • Use propionic acid-producing microorganisms to inoculate the fermentation medium;

[0040] • Incubate the inoculated fermentation medium for at least 20 hours to produce ferments, while adding an alkalizing agent to maintain the pH in the range of 5.0 to 7.5. The alkalizing agent includes an alkaline water-soluble alkali metal salt selected from sodium salts, potassium salts and combinations thereof; and an alkaline water-soluble calcium salt.

[0041] A third aspect of the invention relates to an alternative method for preparing the propionate powder of the invention, the method comprising mixing at least two different propionate powders produced by fermentation, the propionate powders being selected from:

[0042] • Calcium propionate powder produced by fermentation, which contains 4-7 mol / kg of calcium propionate;

[0043] • Sodium propionate powder produced by fermentation, which contains 4-6.5 mol / kg of sodium propionate;

[0044] • Potassium propionate powder produced by fermentation, which contains 4-6 mol / kg of potassium propionate.

[0045] A fourth aspect of the invention relates to a method for preserving food or cosmetics, the method comprising incorporating the propionate powder of the invention at a concentration of 0.1% to 5% by weight of the food or cosmetic.

[0046] The fifth aspect of the present invention relates to a food or cosmetic obtained by the above method. Detailed Implementation

[0047] This invention provides a propionate powder produced by fermentation, comprising:

[0048] • 25 wt.% - 60 wt.% propionic acid equivalent;

[0049] • Acetic acid equivalent of 3 wt.% - 16 wt.%;

[0050] • Succinic acid equivalent of 2 wt.% - 12 wt.%;

[0051] • 0.1 mol - 0.8 mol of Ca 2+ / mol propionate;

[0052] 0 mol - 1.0 mol Na + / mol propionate;

[0053] ·0 mol-1.0 mol K+ / mol propionate;

[0054] in:

[0055] 0.4≤([Na + ]+[K + []) / [propionate]≤1.4;

[0056] 1.1≤(2.[Ca 2+ ]+[Na + ]+[K + []) / [propionate]≤2.8;

[0057] -[Ca 2+ ] represents Ca 2+ The concentration is expressed in mmol / g powder.

[0058] -[Na + ] represents Na + The concentration is expressed in mmol / g powder.

[0059] -[K + ] represents K + The concentration is expressed in mmol / g powder.

[0060] - [Propionate] indicates the concentration of propionate, expressed in mmol / g powder.

[0061] As used herein, the term "propionate" encompasses propionic acid and its salts. Similarly, the terms "acetate" and "succinate" encompass both acidic and salt forms.

[0062] As used herein, the term "dextran" refers to a linear or branched polymer composed of glucose monomer units. Examples of dextran include amylose, amylopectin, cellulose, and glycogen.

[0063] The concentration of hydrolyzed dextran, expressed as "glucose equivalent," refers to the total amount of glucose present in the hydrolyzed dextran, including free glucose and glucose contained in hydrolyzed fragments with a degree of polymerization of 2 or higher. The amount of glucose equivalent present in the hydrolyzed dextran can be determined by completely hydrolyzing the dextran and measuring the glucose content.

[0064] The propionate powder of the present invention preferably contains 30 wt.%-48 wt.%, more preferably 32 wt.%-46 wt.%, and most preferably 33 wt.%-44 wt.% of propionic acid equivalent.

[0065] The propionate powder preferably contains 4 wt.% to 14 wt.% of acetic acid equivalent, more preferably 4.3 wt.% to 10 wt.% of acetic acid equivalent, and most preferably 4.5 wt.% to 9.0 wt.% of acetic acid equivalent.

[0066] The propionate powder preferably contains 2.5 wt.% to 10 wt.% of succinic acid equivalent, more preferably 3.0 wt.% to 8.5 wt.% of succinic acid equivalent, and most preferably 3.5 wt.% to 7.5 wt.% of succinic acid equivalent.

[0067] The propionate powder preferably contains 0.15 mol to 0.50 mol of Ca. 2+ / mol propionate, more preferably 0.17mol-0.42mol Ca 2+ / mol propionate and, most preferably, 0.18mol-0.32mol Ca. 2+ / mol propionate.

[0068] The propionate powder preferably contains 0 mol-0.7 mol of Na. + / mol propionate, more preferably 0.10mol-0.60mol Na + / mol propionate and, most preferably, 0.15mol-0.55mol Na + / mol propionate.

[0069] The propionate powder preferably contains 0.3 mol to 0.9 mol of K. + / mol propionate, more preferably 0.35mol-0.85mol K + / mol propionate and, most preferably, 0.40mol-0.82mol K + / mol propionate.

[0070] According to a particularly preferred embodiment, the propionate powder contains 0.18 mol-0.32 mol of Ca. 2+ / mol propionate, preferably 0.40mol-0.82mol K + / mol propionate and 0.15mol-0.55mol Na + / mol propionate.

[0071] The propionate powder preferably contains sodium, potassium, and propionate at concentrations that meet the following requirements: 0.5 ≤ (Na + ]+[K + [Na] / [propionate] ≤ 1.3. More preferably: 0.6 ≤ ([Na] + ]+[K + The ratio of [Na+] / [propionate] ≤ 1.2. Most preferably: 0.7 ≤ ([Na+] / [propionate])+ ]+[K + ]) / [propionate]≤1.1.

[0072] The propionate powder preferably contains calcium, sodium, potassium, and propionate in concentrations that meet the following requirements: 1.2 ≤ (2.[Ca 2+ ]+[Na + ]+[K + ]) / [propionate]≤2.2. More preferably, 1.25≤(2.[Ca] 2+ ]+[Na + ]+[K + [Ca] / [propionate] ≤ 2.00. Most preferably, 1.30 ≤ (2.[Ca] / [propionate] ≤ 2.00. 2+ ]+[Na + ]+[K + ]) / [propionate]≤1.80.

[0073] The moisture content of the propionate powder of the present invention is preferably less than 12 wt.%, more preferably 1 wt.% to 10 wt.%.

[0074] The propionate is preferably contained in the propionate powder at a concentration of 26 wt.% to 55 wt.% propionic acid equivalent, more preferably 26 wt.% to 50 wt.% propionic acid equivalent, and most preferably 27 wt.% to 38 wt.% propionic acid equivalent.

[0075] Propionate powder produced by fermentation typically contains residual hydrolyzed dextran, which is applied as a substrate during fermentation. The hydrolyzed dextran is preferably contained in the propionate powder at a concentration of 2-30 g glucose equivalents / kg, most preferably 3-15 g glucose equivalents / kg.

[0076] The hydrolyzed dextran in the propionate powder is preferably selected from hydrolyzed amylose, hydrolyzed amylopectin, hydrolyzed cellulose, hydrolyzed glycogen, and combinations thereof. Most preferably, the hydrolyzed dextran comprises hydrolyzed amylose and / or hydrolyzed amylopectin. Both amylose and amylopectin are starch components.

[0077] The hydrolyzed dextran preferably comprises at least one or more sugars selected from glucose, maltose, isomaltose, maltotriose, maltotetraose, and combinations thereof. According to a particularly preferred embodiment, the propionate powder contains 0.5 g / kg to 10 g / kg of one or more sugars selected from glucose, maltose, isomaltose, maltotriose, maltotetraose, and combinations thereof, and most preferably contains 0.8 g / kg to 5 g / kg of one or more sugars selected from glucose, maltose, isomaltose, maltotriose, maltotetraose, and combinations thereof.

[0078] According to a preferred embodiment, the propionate powder of the present invention comprises DNA from propionic acid-producing microorganisms, preferably from bacteria belonging to the genera *Propionibacterium* and *Acidipropionibacterium*, more preferably from bacteria selected from *Acidipropionibacterium acidipropionici*, *Propionibacterium freudenreichii*, *Propionibacterium shermanii*, *Acidipropionibacterium thoenii*, *Acidipropionibacterium jensenii*, and combinations thereof. The presence of propionic acid-producing microorganism DNA can be appropriately determined using PCR testing.

[0079] The propionate powder of the present invention advantageously has a near-neutral pH. Therefore, in a preferred embodiment, 100 grams of propionate powder is dispersed in 1 liter of water at 20°C to obtain an aqueous liquid with a pH in the range of 6 to 8.

[0080] According to a preferred embodiment, at least 80 wt.% of the propionate powder particles have a diameter not exceeding 500 μm. More preferably, at least 80 wt.% of the particles have a diameter in the range of 40 μm to 400 μm. The particle size distribution of the dried fermentation product can be suitably determined by laser diffraction.

[0081] Another aspect of the present invention relates to a method for preparing propionate powder according to the invention, the method comprising:

[0082] • Provide an aqueous fermentation medium containing 30 g / L-200 g / L glucose equivalent of hydrolyzed dextran;

[0083] • Use propionic acid-producing microorganisms to inoculate the fermentation medium;

[0084] • Incubate the inoculated fermentation medium for at least 20 hours to produce ferments, while adding an alkalizing agent to maintain the pH in the range of 5.0 to 7.5. The alkalizing agent includes an alkaline water-soluble alkali metal salt selected from sodium salts, potassium salts and combinations thereof; and an alkaline water-soluble calcium salt.

[0085] The aqueous fermentation medium preferably contains 40 g / L-180 g / L, most preferably 50 g / L-150 g / L of hydrolyzed dextran at a glucose equivalent.

[0086] According to a particularly preferred embodiment, the hydrolyzed dextran in the aqueous fermentation medium is selected from hydrolyzed amylose, hydrolyzed amylopectin, hydrolyzed cellulose, hydrolyzed glycogen, and combinations thereof. Most preferably, the hydrolyzed dextran comprises hydrolyzed amylose and / or hydrolyzed amylopectin. Both amylose and amylopectin are starch components.

[0087] According to a preferred embodiment, hydrolyzed dextran is obtained by hydrolyzing rice starch, wheat starch, tapioca starch, and / or potato starch. More preferably, hydrolyzed dextran is obtained by hydrolyzing rice starch and / or wheat starch. Most preferably, hydrolyzed dextran is obtained by hydrolyzing rice starch. Brown rice syrup is an example of a suitable source of hydrolyzed rice starch.

[0088] In a particularly preferred embodiment of the invention, the hydrolyzed dextran used in this method is partially hydrolyzed starch, and during incubation, the partially hydrolyzed starch is further hydrolyzed by added enzymes. Preferably, glucose accounts for no more than 70 wt.% of the partially hydrolyzed starch, more preferably 10 wt.% to 60 wt.%.

[0089] Examples of enzymes that can be added to fermentation media to further hydrolyze partially hydrolyzed starch include glucoamylase, amylopectinase, α-amylase, β-amylase, and combinations thereof. According to a particularly preferred embodiment, the added enzyme comprises glucoamylase.

[0090] The propionic acid-producing microorganisms used in this method preferably belong to the genus *Acidipropionibacterium*. Examples of propionic acid-producing microorganisms that can be used in this method include *Acidipropionibacterium acidipropionici*, *Acidipropionibacterium freudenreichii*, *Acidipropionibacterium shermanii*, *Acidipropionibacterium thoenii*, *Acidipropionibacterium jensenii*, and combinations thereof. More preferably, the propionic acid-producing microorganism used is *Acidipropionibacterium acidipropionici*.

[0091] The incubation step is preferably carried out under anaerobic conditions.

[0092] The fermentation medium is preferably incubated in a temperature range of 20°C to 45°C, more preferably 25°C to 42°C, and most preferably 30°C to 40°C.

[0093] The duration of the incubation step is preferably in the range of 22 hours to 120 hours, more preferably in the range of 24 hours to 72 hours.

[0094] To achieve a high yield of propionate, it is advantageous to continue the incubation step until almost all the hydrolyzed dextran has been digested. Therefore, in a preferred embodiment, incubation continues until the fermentation medium contains no more than 10 g / L, more preferably no more than 5 g / L, more preferably 0.1 g / L to 3 g / L, and most preferably 0.3 g / L to 2 g / L of free glucose.

[0095] Preferably, the incubation step continues until the propionate concentration in the fermentation medium increases to at least 100 mmol / L, more preferably at least 150 mmol / L, and most preferably 250 mmol / L-300 mmol / L.

[0096] Alkalizing agents used to control pH include (i) alkaline water-soluble alkali metal salts and (ii) alkaline water-soluble calcium salts. These two different alkalizing agents can be added to the fermentation medium simultaneously or sequentially. Preferably, both alkali metal salts and calcium salts are added simultaneously.

[0097] The alkaline water-soluble alkali metal salt is preferably selected from sodium hydroxide, potassium hydroxide, and combinations thereof.

[0098] The alkaline water-soluble calcium salt is preferably calcium hydroxide.

[0099] In a particularly preferred embodiment of the method according to the invention, an alkalizing agent is added to the fermentation medium to maintain the pH in the range of 5.5 to 7.4, more preferably in the range of 5.8 to 7.2.

[0100] In this method, propionate powder is preferably produced by drying the fermentation product, more preferably by spray drying, drum drying, freeze drying, or a combination thereof. Most preferably, drying is performed by spray drying.

[0101] According to a particularly preferred embodiment of the present invention, the method includes the following additional steps:

[0102] • Remove undissolved solids from the fermentation product by centrifugation or filtration to produce a low-solids fermentation product; and

[0103] • Dry low-solids fermentation product.

[0104] This embodiment of the method has the following advantages: it produces propionate powder with a very high propionate content. Furthermore, the resulting propionate powder also has the additional advantage of a low average dynamic buffering capacity.

[0105] In this method, undissolved solids can be removed using solid-liquid separation techniques known in the art, such as centrifugation, filtration, decantation, and hydrocyclones. More preferably, undissolved solids are removed by centrifugation or filtration. Most preferably, undissolved solids are removed by disc centrifugation.

[0106] The inventors have observed that the undissolved solids removed from the fermentation product comprise a significant amount of calcium salts. As a result, the molar ratio of calcium cations to propionate is significantly reduced by removing the undissolved solids.

[0107] The drying of low-solids ferments or concentrated low-solids ferments is preferably carried out by spray drying, drum drying, freeze drying, or a combination thereof. Most preferably, drying is carried out by spray drying.

[0108] Another aspect of the invention relates to an alternative method for preparing propionate powder according to the invention, the method comprising mixing at least two different propionate powders produced by fermentation, the propionate powders being selected from:

[0109] • Calcium propionate powder produced by fermentation, which contains 4-7 mol / kg of calcium propionate;

[0110] • Sodium propionate powder produced by fermentation, which contains 4-6.5 mol / kg of sodium propionate;

[0111] • Potassium propionate powder produced by fermentation, which contains 4-6 mol / kg of potassium propionate.

[0112] The propionate powders (i.e., calcium propionate powder, sodium propionate powder, and potassium propionate powder) produced by each fermentation used in the mixing method are preferably neutralized propionate ferments containing 25 wt.%-60 wt.% propionic acid equivalent, 3 wt.%-16 wt.% acetate equivalent, and 2 wt.%-12 wt.% succinate equivalent.

[0113] The calcium propionate powder used in the mixing method preferably contains 0.4 mol-1.5 mol of Ca. 2+ / mol propionate, more preferably 0.6mol-1.3mol Ca 2+ / mol propionate.

[0114] The sodium propionate powder used in the mixing process preferably contains 0.9 mol-2.1 mol of Na. + / mol propionate, more preferably 1.2mol-2.0mol Na + / mol propionate.

[0115] The potassium propionate powder used in the mixing process preferably contains 0.8 mol-2.0 mol of K. + / mol propionate, more preferably 1.1mol-1.8mol K + / mol propionate.

[0116] The propionate powder produced by fermentation used in the mixing method is preferably prepared by a method comprising the following steps:

[0117] • Provide an aqueous fermentation medium containing 30 g / L-200 g / L glucose equivalent of hydrolyzed dextran;

[0118] • Use propionic acid-producing microorganisms to inoculate the fermentation medium;

[0119] • Incubate the inoculated fermentation medium for at least 20 hours to produce ferments, while adding an alkalizing agent to maintain the pH in the range of 5.0 to 7.5.

[0120] The alkalizing agent used to prepare calcium propionate powder is an alkaline water-soluble calcium salt, more preferably calcium hydroxide.

[0121] The alkalizing agent used to prepare sodium propionate powder is an alkaline water-soluble sodium salt, more preferably sodium hydroxide.

[0122] The alkalizing agent used to prepare potassium propionate powder is an alkaline water-soluble potassium salt, more preferably potassium hydroxide.

[0123] This includes alkaline water-soluble alkali metal salts selected from sodium salts, potassium salts, and combinations thereof; and alkaline water-soluble calcium salts.

[0124] The propionic microorganism used to produce propionate powder preferably belongs to the genus *Acidipropionibacterium*. Examples of propionic microorganisms that can be used in this method include *Acidipropionibacterium acidipropionici*, *Acidipropionibacterium freudenreichii*, *Acidipropionibacterium shermanii*, *Acidipropionibacterium thoenii*, *Acidipropionibacterium jensenii*, and combinations thereof. More preferably, the propionic microorganism used is *Acidipropionibacterium acidipropionici*.

[0125] Another aspect of the invention relates to a method for preserving food or cosmetics using dried fermentation products, the method comprising incorporating the propionate powder of the invention at a concentration of 0.1% to 5% by weight, more preferably 0.2% to 2% by weight, of the food or cosmetic.

[0126] This method is particularly suitable for preserving food, especially baked goods and processed meat products. Most preferably, this method involves adding a dried fermented material to the baked goods.

[0127] Another aspect of the present invention relates to a food or cosmetic obtained by the present preservation method.

[0128] In a preferred embodiment, the product obtained by the preservation method is a food product, more preferably a food product selected from baked goods and processed meat products, and most preferably a baked goods product.

[0129] The invention is further illustrated by the following non-limiting embodiments.

[0130] Example

[0131] Example 1

[0132] Fermentation products containing calcium propionate were prepared starting from a fermentation medium containing brown rice syrup as the sole fermentable carbohydrate source. The composition of the fermentation medium is shown in Table 1.

[0133] Table 1

[0134] compound Concentration [g / kg] glucose equivalent in rice syrup 130 Yeast extract (50% dm) 12.5 Vitamins and minerals 0.21 28% w / v NaOH solution 6 Inoculation 1 75 Enzyme mixture 2 1 water Make up the surplus

[0135] 1 Contains Propionibacterium acidipropionici

[0136] 2 It contains glucoamylase, amylopectinase, α-amylase, and lysophospholipase.

[0137] Water, vitamins, and minerals are added to the fermenter, and the resulting trace element solution is sterilized in situ at 121°C for 20 minutes.

[0138] Next, the fermenter was cooled to approximately 40°C, and an ultra-high temperature sterilized aqueous dilution of brown rice syrup and yeast extract was added to the fermenter. The trace element solution was then aseptically added to the fermenter, followed by rinsing the bottle containing the solution with sterile deionized water to ensure that all trace elements were transferred to the fermenter.

[0139] Before inoculation, the pH of the fermentation medium was adjusted to pH 6.9 using an ammonia solution.

[0140] pH is controlled using ammonia solution and Ca(OH)2. Ammonia solution is added during the first 12 hours of fermentation. Once the ammonia solution is depleted, Ca(OH)2 solution is used instead.

[0141] Fermentation is initiated by adding inoculum. After inoculation, the enzyme mixture is aseptically added to the fermenter, and the flask is then rinsed with sterile deionized water to ensure that all enzymes have been added.

[0142] Fermentation was carried out under aseptic conditions with pH 7.0, 35°C and continuous stirring.

[0143] When the free glucose concentration reaches 8 g / L (total glucose approximately 13 g / L), alkali addition is stopped, and fermentation continues until pH 5.8 is reached. This procedure minimizes carbonate formation and foaming during downstream processing, and reduces the amount of solids in the final product.

[0144] Next, biomass is removed from the fermentation product using disc centrifugation, followed by concentration, sterilization, and spray drying of the clarified fermentation product. The resulting powder exhibits excellent flow properties.

[0145] The spray-dried fermentation product was analyzed. The results are summarized in Table 2.

[0146] Table 2

[0147] Wt.% Acetate 12.2 propionate 49.3 Succinate 6.7 calcium 18.5 pH at 10% (w / v) dilution 6.9

[0148] Example 2

[0149] Sodium propionate-containing ferments were prepared in the same manner as the calcium propionate-containing ferments of Example 1, except that the biomass was not removed and NaOH was used instead of Ca(OH)2 to control the pH during the fermentation process.

[0150] The spray-dried sodium propionate powder obtained by spray drying exhibited poor flow characteristics. The analytical results are summarized in Table 3.

[0151] Table 3

[0152] Wt.% Acetate 5.5 propionate 35.3 Succinate 5.8 sodium 20.4 pH at 10% (w / v) dilution 8.3

[0153] Example 3

[0154] A ferment containing potassium propionate was prepared in the same manner as the ferment containing calcium propionate in Example 1, except that the biomass was not removed and KOH was used instead of Ca(OH)2 to control the pH during the fermentation process.

[0155] The spray-dried potassium propionate powder obtained by spray drying has very poor flow characteristics. The analytical results are summarized in Table 4.

[0156] Table 4

[0157] Wt.% Acetate 4.2 propionate 33.1 Succinate 3.3 Potassium 26.9 pH at 10% (w / v) dilution 7.2

[0158] Example 4

[0159] According to the formulations shown in Table 5, powder mixtures were prepared from the propionate-containing ferments of Examples 1-3.

[0160] Table 5

[0161]

[0162] The composition of the mixture is summarized in Table 6.

[0163]

[0164] All four powder mixtures exhibited acceptable flow characteristics, with mixtures 1 and 2 showing better flow characteristics than mixtures 3 and 4.

[0165] The powder mixtures, along with the propionate powder used in these mixtures, were dispersed in tap water (5 g / L). The solutions were then evaluated using a blinded method by a panel of experts.

[0166] The results of the sensory analysis are summarized in Table 6 (the higher the score, the stronger the taste attribute).

[0167] Table 6

[0168] powder bitterness Salty sweet astringent sour Calcium propionate 43 9 24 25 12 Sodium propionate 37 11 28 19 10 Potassium propionate 37 8 28 18 7 Mixture 1 39 9 30 22 10 Mixture 2 38 8 26 21 11 Mixture 3 37 7 32 19 6 Mixture 4 38 7 29 20 7

[0169] The group members commented that calcium propionate powder was very bitter, astringent, and acidic. They also commented that sodium propionate powder had a burnt, potato-like taste.

[0170] Example 5

[0171] Spray-dried propionate-containing ferments (calcium propionate / sodium propionate powder) were prepared in the same manner as the calcium propionate-containing ferments of Example 1, except that biomass was not removed and a mixture of Ca(OH)2 / NaOH (60:40 w / w) was used instead of Ca(OH)2 to control the pH during fermentation.

[0172] Another spray-dried propionate-containing ferment (calcium propionate powder) was prepared in the same manner as the calcium propionate-containing ferment in Example 1, except that the biomass was not removed.

[0173] Both spray-dried propionate powders exhibited good flow properties. The analytical results for both powders are summarized in Table 7.

[0174] Table 7

[0175]

[0176] Both calcium propionate powder / sodium propionate powder and calcium propionate powder were dissolved in water at a concentration of 5% w / v. Ten untrained panel members evaluated each sample. The evaluation results are summarized in Table 8. This table shows the average score of the attribute ranking test using an anchored linear scale labeled "low" and "high" at both ends.

[0177] Table 8

[0178] solution Bitterness intensity Sweetness intensity Astringency Powder strength Calcium propionate powder / Sodium propionate powder 32.9 32.25 29.3 30.2 Calcium propionate powder 45.6 26.8 28.4 30.5

[0179] Example 6

[0180] The propionate powder from Example 5 was applied to a typical baked good—bread. The bread recipe is shown in Table 9 (leavening agent added to provide 3.9 grams of propionate).

[0181] Table 9

[0182]

[0183] 1 Anti-staling enzymes can include ULTRAFRESH Premium 250, available from Corbion.

[0184] 2 Dough improvers may include RISTINE Concentrate and PRISTINE Relaxer, available from Corbion.

[0185] Bread can be prepared using the following method:

[0186] 1. Mixing dry raw materials

[0187] 2. Add soybean oil and lactic acid solution to the dry raw material mixture.

[0188] 3. Add the cooled water to the mixing bowl.

[0189] 4. Add the dried raw materials containing soybean oil to the cooling water.

[0190] 5. Add yeast

[0191] 6. Stir at low speed for 2 minutes

[0192] 7. Mix at medium speed for 11-13 minutes.

[0193] 8. Cover the dough with a towel and let it rest for 5 minutes.

[0194] 9. Cut into 6 portions, roll into balls, and let rest for another 5 minutes.

[0195] 10. Roll out, roll up, and place in an oiled baking pan.

[0196] 11. Place in the proofing box until the dough reaches the mark on the proofing template.

[0197] 12. Bake at 420°F (216°C) for 23 minutes.

[0198] 13. Cool for 1 hour

[0199] 14. Pack and seal.

[0200] A panel of 28 untrained members evaluated various preferences for each bread sample. The results are shown in Table 10.

[0201] Table 10

[0202] overall aroma Flavor Aftertaste Bread 1 5.8 6.2 5.9 5.1 Bread A 4.9 5.7 5.0 4.9

[0203] Important notes regarding testing:

[0204] 1. The test uses a 9-point questionnaire, where 9 = extremely like, 1 = extremely dislike, and 5 = neither like nor dislike.

[0205] 2. Taste the samples in pairs: compare bread sample 1 with sample A, and compare bread sample 2 with sample B.

Claims

1. A propionate powder produced by fermentation, comprising: • 25 wt.% - 60 wt.% propionic acid equivalent; • Acetic acid equivalent of 3 wt.% - 16 wt.%; • Succinic acid equivalent of 2 wt.% - 12 wt.%; • 0.1 mol - 0.8 mol of Ca 2+ / mol propionate; 0 mol - 1.0 mol Na + / mol propionate; 0 mol - 1.0 mol K + / mol propionate; in: 0.4≤([Na + ]+[K + []) / [propionate]≤1.4; 1.1≤(2.[Ca 2+ ]+[Na + ]+[K + []) / [propionate]≤2.8; -[Ca 2+ ] represents Ca 2+ The concentration is expressed in mmol / g powder. -[Na + ] represents Na + The concentration is expressed in mmol / g powder. -[K + ] represents K + The concentration is expressed in mmol / g powder. - [Propionate] indicates the concentration of propionate, expressed in mmol / g powder.

2. The propionate powder according to claim 1, wherein the powder contains 30 wt.% to 48 wt.% propionic acid equivalent.

3. The propionate powder according to claim 1 or 2, wherein the powder contains 0.15 mol to 0.50 mol of Ca. 2+ / mol propionate.

4. The propionate powder according to any one of the preceding claims, wherein the powder contains 0.3 mol to 0.9 mol of K. + / mol propionate.

5. The propionate powder according to any one of the preceding claims, wherein the powder contains 0 mol-0.7 mol of Na. + / mol propionate.

6. The propionate powder according to any one of the preceding claims, wherein the powder contains at least 0.1 mol of Na. + / mol propionate.

7. The propionate powder according to any one of the preceding claims, wherein: 0.5≤([Na + ]+[K + ]) / [propionate]≤1.

1.

8. The propionate powder according to any one of the preceding claims, wherein: 1.2≤(2.[Ca 2+ ]+[Na + ]+[K + ]) / [propionate]≤2.

2.

9. A method for preparing propionate powder according to any one of the preceding claims, the method comprising: • Provide an aqueous fermentation medium containing 30 g / L-200 g / L glucose equivalent of hydrolyzed dextran; • Inoculate the fermentation medium with propionic acid-producing microorganisms; • Incubate the inoculated fermentation medium for at least 20 hours to produce ferments, while adding an alkalizing agent to maintain the pH value in the range of 5.0 to 7.

5. The alkalizing agent includes an alkaline water-soluble alkali metal salt selected from sodium salts, potassium salts and combinations thereof; and an alkaline water-soluble calcium salt.

10. The method according to claim 9, wherein the propionic acid-producing microorganism belongs to the genus *Acidipropionibacterium*.

11. The method according to claim 9 or 10, wherein the alkaline water-soluble alkali metal salt is selected from sodium hydroxide, potassium hydroxide, and combinations thereof, and wherein the alkaline water-soluble calcium salt is calcium hydroxide.

12. A method for preparing propionate powder according to any one of claims 1 to 8, the method comprising mixing at least two different propionate powders produced by fermentation, the propionate powders being selected from: • Calcium propionate powder produced by fermentation, which contains 4-7 mol / kg of calcium propionate; • Sodium propionate powder produced by fermentation, which contains 4-6.5 mol / kg of sodium propionate; • Potassium propionate powder produced by fermentation, which contains 4-6 mol / kg of potassium propionate.

13. The method according to claim 12, wherein each of the calcium propionate powder, sodium propionate powder and potassium propionate powder is a neutralized propionic acid ferment containing 25 wt.%-60 wt.% propionic acid equivalent, 3 wt.%-16 wt.% acetic acid equivalent and 2 wt.%-12 wt.% succinic acid equivalent.

14. A method for preserving food or cosmetic, the method comprising incorporating a propionate powder according to any one of claims 1 to 8 at a concentration of 0.1% to 5% by weight of the food or cosmetic.

15. A food or cosmetic obtained by the method according to claim 14.

Images