Use of yeast oleosomes for forming foams

WO2026062156A1PCT designated stage Publication Date: 2026-03-26CULTIVATED BIOSCIENCES SA
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Patent Information

Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Filing Date
2025-09-18
Publication Date
2026-03-26

AI Technical Summary

Technical Problem

There is a need for vegetarian and vegan foamed compositions that provide good foamability, appropriate density, and stability, particularly for applications like barista coffee, and a need for alternatives to plant-based foams that are optimized for high temperature and acidic pH, while also addressing resource scarcity issues associated with plant-derived ingredients.

Method used

The use of yeast oleosomes, optionally with yeast cell wall components and stabilizers, to form foams in an aqueous medium, utilizing mechanical agitation and other methods to incorporate gas, with specific parameters for foamability, density, and stability.

Benefits of technology

Yeast oleosomes produce foams with high initial volume, stable density, and prolonged stability, suitable for diverse applications, including barista coffee, without relying on animal-derived or plant-based ingredients, and reducing resource consumption.

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  • Figure EP2025076747_26032026_PF_FP_ABST
    Figure EP2025076747_26032026_PF_FP_ABST
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Abstract

The present invention relates to foaming compositions comprising yeast oleosomes, which can advantageously be used to generate foam in a variety of beverages and food, hygiene and cosmetic products.
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Citation Information

Patent Citations

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    WO1998053698A1

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    WO2017066569A1

  • Isolated oleosome composition and process for preparing it

    WO2021126409A1

  • Composition containing oleosomes of different size distribution

    EP3362151B1

  • Isolated oleosome composition and process for preparing it

    US20230033987A1