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Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof

a technology of probiotic bacteria and food products, applied in the field of probiotics and food products, can solve the problems of lack of extended shelf life, and achieve the effect of increasing resistance and prolonging shelf li

Inactive Publication Date: 2013-12-05
DEGAMA BERRIER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent text discusses the need for a composition that can protect probiotic bacteria during manufacturing, storage, and gastrointestinal passage. The invention offers a cost-effective solution that entraps and stabilizes probiotics in a protective mixture with minimal viability loss. The protective mixture allows the bacteria to survive in the stomach and release them along the intestinal tract. The invention also provides a fast and safe preparation process for food products that affects the consumer's intestinal microbial balance. Overall, the invention ensures the heat-resistance and heat-processability of probiotic bacteria and extends their shelf life.

Problems solved by technology

Many probiotics may be temperature, water and / or oxygen sensitive and thus suffer from lack of an extended shelf life.

Method used

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  • Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof
  • Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof
  • Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof

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example 1

Preparation and Testing of an Exemplary Formulation

[0126]Preparation of an exemplary, illustrative formulation, described herein as Formula I, was performed as described below. Tests performed on Formula I are also described below.

[0127]For the preparation of Formula I, trehalose dihydrate 160 g, Maltodextrin DE15 314 g, L-Cystein-HCl Monohydrate 6 g and the bacteria BB12 (Bifidobacteria-BB12) 120 g were loaded into Innojet ventilus machine to receive a dry blend. Lauric acid 270 g was melted at 50° C. using a heating plate while stirring. Then hot melt of lauric acid was sprayed onto the above dry blend under an inert atmosphere using nitrogen. The temperatures of pump head, liquid, and spray pressure were set at 60° C. Core particles were therefore formed, based on a hot melt granulation process.

[0128]Next, the various layers were coated over the core particles as follows. For the first (innermost) layer, lauric acid 315 g was melted at 50° C. using a heating plate while stirring....

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Abstract

A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight / weight over the weight of the solution, has a surface tension lower than 60 mN / m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.

Description

FIELD OF THE INVENTION[0001]The present invention relates generally to probiotics and food products containing such and in particular, but not exclusively, to compositions containing stabilized probiotics with improved stability and extended shelf life.BACKGROUND OF THE INVENTION[0002]Probiotics are live microbial food supplements which beneficially affect the host by supporting naturally occurring gut flora, by competing harmful microorganisms in the gastrointestinal tract, by assisting useful metabolic processes, and by strengthening the resistance of the host organism against toxic substances. The beneficial effects that probiotics may induce are numerous. Some non-limiting examples include the reduction of lactose intolerance, the inhibition of pathogenic bacteria and parasites, the reduction of diarrhea, activity against Helicobacter pylori, the prevention of colon cancer, the improvement or prevention of constipation, the in situ production of vitamins, the modulation of blood...

Claims

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Application Information

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IPC IPC(8): A23L1/30C12N1/04A23L33/00
CPCA23L1/3014C12N1/04A21D8/045A23V2002/00A23P10/30A23P10/35A23L33/135A23V2200/3204A23V2250/0616A23V2250/5114A23V2250/636A61K9/4858A61K9/5015A61K9/5031A61K9/5036A61K9/5042A61K9/5073A61K35/745A61K2035/115
Inventor PENHASI, ADEL
Owner DEGAMA BERRIER
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