Postbiotic Additive Lysates for Bakery Manufacturing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a lack of functional bakery and confectionery foods in the current state of the art, despite their widespread importance, with few options available that are economical, organoleptically equal, easy to prepare, and fully integrable into conventional manufacturing processes.
Innovation Solution
A postbiotic food additive comprising a mixture of lysates of probiotic microorganisms, specifically including lysates from Bacillus licheniformis, Bacillus pumilus, Bacillus subtilis, Bifidobacterium animalis subsp. lactis, Lactobacillus species, Lacticaseibacillus casei, Limosilactobacillus reuteri, Saccharomyces cerevisiae, and Streptococcus thermophilus, which are easily integrated into cereal flour-based products without affecting their organoleptic properties or shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If functional bakery products are developed incorporating postbiotic additives, then health benefits are improved, but manufacturing complexity increases
Solution Approach 1:
The patent extracts the functional components from live probiotic cultures by using lysates (cell-free extracts) containing postbiotic molecules. This separation allows the functional ingredients to be added to bakery products without introducing live microorganisms, simplifying manufacturing while maintaining health benefits through the extracted bioactive compounds.
Solution Approach 2:
The patent transforms the form of probiotic ingredients from live cultures to processed lysates with specific postbiotic components. This parameter change in the physical and chemical state of the additive enables integration into conventional bakery manufacturing processes without requiring specialized fermentation equipment or conditions.
2Ease of manufacture
If postbiotic additives are integrated into conventional bakery processes, then ease of manufacture is improved, but product differentiation decreases
Solution Approach 1:
The postbiotic additive is formulated as a universal ingredient that can be incorporated into multiple types of bakery products (breads, pastas, pastas, cakes, etc.) using conventional manufacturing processes. This multi-functionality allows the same additive to enhance health benefits across diverse product categories while maintaining ease of manufacture through standard equipment and procedures.
3Reliability
If organic acid content is increased to prevent dysbiosis, then health benefits are improved, but organoleptic properties may deteriorate
Solution Approach 1:
The patent applies local quality by controlling the distribution and concentration of postbiotic molecules within the bakery product matrix. The lysates are incorporated at specific levels (0.1-10% w/w) and in specific forms (freeze-dried, spray-dried, or liquid) to ensure health benefits are achieved while maintaining acceptable taste, texture, and appearance characteristics of the final product.
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 postbiotic additive enhances the functional properties of cereal flour-based products, providing beneficial health effects while maintaining the quality and shelf life of conventional bakery and confectionery items.
Implementation Method 1
A postbiotic food additive for bakery and confectionery products is proposed, which comprises a mixture of lysates of probiotic microorganisms
Data Source
AI summary
A postbiotic food additive for foodstuffs obtained from cereal flour, comprising a mixture of lysates of probiotic micro-organisms, lysates from cultures of the following microorganisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtilis, 2 Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lacticaseibacillus rhamnosus, Saccharomyces cerevisiae, and Streptococcus thermophilus.