Lactic Acid Bacteria Texture Restoration in Low-Fat Yogurt

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Solution Overview

Problem

There is a consumer demand for low-fat yogurt products that maintain the thickness, richness, and creaminess of higher-fat yogurts, as simply reducing fat content alters their texture properties, and existing methods struggle to restore these attributes effectively.

Innovation Solution

A composition comprising specific strains of lactic acid bacteria, such as Streptococcus thermophilus DS71586 and Streptococcus thermophilus DS71585, which improve and restore the texture of low-fat fermented milk products to resemble those with higher fat content, using a synergistic effect to enhance attributes like creaminess and viscosity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If fat content is reduced in yogurt, then health benefits and caloric reduction are improved, but texture attributes (thickness, creaminess, richness) deteriorate

Engineering Contradiction:

Improvefat contentVSAvoidtexture

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent changes the biological parameters of the fermentation system by introducing specific exopolysaccharide-producing bacterial strains (Lactobacillus paracasei subsp. paracasei DSM 24732 and Streptococcus thermophilus DSM 24733) that produce higher amounts of exopolysaccharides, thereby compensating for the reduced fat content and restoring texture properties

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite structure where exopolysaccharides produced by the bacterial strains form a gel network that integrates with the milk protein matrix, creating a composite material system that provides both low fat content and restored texture properties

Inventive Principle:

Principle #40Composite materials

2Ease of manufacture

If conventional lactic acid bacteria are used in low-fat yogurt, then production cost is reduced, but texture restoration capability is insufficient

Engineering Contradiction:

Improveproduction costVSAvoidtexture restoration

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent employs self-service by using the metabolic activity of the introduced bacterial strains to automatically produce exopolysaccharides during the fermentation process, eliminating the need for external texturizing agents or additional processing steps while restoring texture properties

Inventive Principle:

Principle #25Self-service

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The bacterial strains significantly improve and restore the texture of low-fat yogurts to match the properties of higher-fat yogurts, achieving improved mouthfeel, rheology, and appearance, demonstrating a synergistic effect in compositions like those containing Streptococcus thermophilus DS71586 and DS71585.

Implementation Method 1

lactic acid bacteria are used intensively in order to bring about the acidification of milk (by fermentation)

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

wherein an exopolysaccharide producing lactic acid bacteria is used in combination with a transglutaminase enzyme

Methodology Applied

Scientific EffectExopolysaccharide production:

Data Source

PatentEP2988602B1Lactic acid bacteria

Publication Date: 2018.12.12 DSM IP ASSETS BV

AI summary

The present invention relates to a composition comprising lactic acid bacteria and a process for manufacturing fermented dairy products with improved texture properties using said composition.