Heteropolysaccharide Texture Optimization in Fermented Milk
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Solution Overview
Problem
Current microbial exopolysaccharides used in the dairy industry face limitations due to high production costs, recovery challenges, and non-food bacterial origin, limiting their application in fermented dairy products, particularly in achieving optimal texture and viscosity.
Innovation Solution
A new type of heteropolysaccharide composed of glucose, galactose, rhamnose, and N-acetylgalactosamine with a molecular weight of 100 kDa to 10,000 kDa, produced by specific strains of Streptococcus bacteria, such as Streptococcus salivarius thermophilus, is developed to enhance the texturizing properties of fermented milk products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If microbial exopolysaccharides are used to improve texture and viscosity in fermented dairy products, then texturizing properties are enhanced, but production costs increase and recovery becomes more challenging
Solution Approach 1:
The patent applies parameter changes by specifying a particular molecular weight range (100 kDa to 10,000 kDa) for the heteropolysaccharide to optimize texturizing properties while improving production efficiency. This parameter optimization allows the polysaccharide to achieve desired functional effects at lower concentrations, thereby reducing production costs and simplifying manufacturing processes.
2Strength
If high molecular weight heteropolysaccharides are used to achieve optimal texture, then texturizing properties improve, but recovery and purification become more difficult
Solution Approach 1:
The patent specifies an optimized molecular weight range (100 kDa to 10,000 kDa) that balances texturizing effectiveness with recoverability. This parameter selection ensures that the heteropolysaccharide maintains sufficient molecular size for optimal texture while remaining manageable for purification and recovery processes, thus reducing operational complexity.
3Ease of manufacture
If existing heteropolysaccharides with lower molecular weights are used, then production is easier, but texturizing effectiveness is reduced
Solution Approach 1:
The patent identifies and applies an optimal molecular weight range (100 kDa to 10,000 kDa) that simultaneously achieves ease of manufacture and superior texturizing properties. This parameter optimization ensures that the heteropolysaccharide produces excellent thickening and texture effects while remaining feasible to produce and process.
Data Source
AI summary
The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.