Use of liquid carbohydrate fermentation product in foods

A fermented product, a technology of liquid fermentation, applied to sugar fermented products, the invention relates to the field that can be used in food or medicine and only requires the least processing steps, and can solve the problems that have not been raised

Inactive Publication Date: 2001-06-27
RHODIA LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0011] US patents US 4,442,128 and US 4,444,792 suggest the fermentation of organisms such as Xanthomonas campestris in a whey environment to produ...

Method used

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  • Use of liquid carbohydrate fermentation product in foods
  • Use of liquid carbohydrate fermentation product in foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation of embodiment 1-fermentation broth

[0049] This synthesis uses well-known methods for preparing xanthan gum fermentation broths (such as those described in the prior art eg US Patents US 3,000,790; US 3,020,207; US 3,557,016 or US 4,299,825). More specifically, a xanthan gum fermentation broth is prepared by fermentation of the microorganism Xanthomonas campestris on a substrate of hydrolyzed potato starch or equivalent sugars under biosynthetic conditions. After fermentation, the broth is heated and about 10% by weight of the resulting broth is added with glacial acetic acid to make the pH of the broth lower than 3.0. The weight percent content of xanthan gum in the obtained broth was 3.24%.

example 3- Embodiment 1 and comparative example 2

[0052] Hydration performance of the composition of example 3-embodiment 1 and comparative example 2

[0053] To measure the hydration properties of the compositions of Example 1 and Comparative Example 2, two aqueous solutions were prepared. An amount was added so that each aqueous solution contained 0.5% by weight xanthan gum. The solutions are as follows, with parts expressed by weight.

[0054] Solution A

[0055] Component

[0056] Component

Embodiment 4

[0057] Example 4 - Composition of salad dressing using the composition of Example 1

[0058] Using the liquid xanthan gum broth of Example 1, a low fat (8% fat) Italian salad dressing was prepared as follows. 6.00 parts of sucrose were added to 55.90 parts of water and the resulting solution was mixed at 500 rpm for 2 minutes. A slurry of 27.40 parts of the composition of Example 1 in 8.20 parts of soybean oil was added to the water / sucrose solution and mixed at 2000 rpm for 3 minutes. 2.50 parts of sodium chloride were added to the solution and the resulting mixture was mixed at 2000 rpm for 3 minutes.

[0059] The resulting mixture was divided into 2 parts for comparative tests. Part 1, referred to as Example 4A, was set aside to measure viscosity and the other part was continuously homogenized with a microfluidics homogenizer (HC-5000) at 2500 pounds per square inch, then cooled to 25°C and referred to as Example 4B. The viscosity of Example 4B was measured. Homogeniza...

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Abstract

A food or pharmaceutical composition including a liquid composition comprising the liquid fermentation broth product of a biologically active substance, in a carbohydrate medium other than dairy whey wherein said liquid fermentation broth product has not been subject to any drying steps prior to introduction of the broth product into said food or pharmaceutical composition is provided.

Description

Background of the invention [0001] 1. field of invention [0002] The present invention relates to fermented sugar products that can be used in food or pharmaceuticals and require minimal processing steps. More specifically, the present invention comprises the use of xanthan gum broth in liquid food or pharmaceutical compositions, wherein the broth medium is non-whey carbohydrates and wherein the broth is used directly without the processing steps of filtration and purification . [0003] 2. Technical Description [0004] Sugar fermentation products, such as xanthan gum, are often used as additives, for example as thickeners in food or pharmaceutical ingredients. A method for producing a biosynthetic water-soluble gel by fermenting sugars using the action of bacteria belonging to the genus Xanthomonas is well known. The earliest work in this field was done by the United States Department of Agriculture and is described in US Patent No. 3,000,790. Xanthomonas campestris ...

Claims

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Application Information

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IPC IPC(8): A23G3/00A23G3/34A23G3/36A23G9/32A23G9/36A23L1/00A23L2/38A23L23/00A23L27/60A23L29/20A23L29/269A61K47/36C08B37/00C12N1/20C12P19/06
CPCA23L1/0546A23L1/0541C12P19/06A23G9/363A23L1/24A23L1/39A61K47/36A23G3/366A23L29/27A23L29/273A23L27/60A23L23/00C12P19/00A23L29/269A61K9/107
Inventor C·A·霍普J·劳伦斯A·萨赫德
Owner RHODIA LTD
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