Vegetable Lipid Coating for Probiotic Bacteria Stability
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Solution Overview
Problem
Probiotic bacteria in existing food products face stability issues, leading to a decline in bacterial count over time and altered shelf life, affecting their vitality and functionality.
Innovation Solution
Probiotic bacteria are coated with a vegetable-origin lipid coating, such as polyglyceryl-6-distearate, to enhance stability and maintain vitality, preventing precipitation and aggregation, and ensuring consistent bacterial count in dairy products like milk, cheese, and yogurt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If probiotic bacteria are immersed in a food product, then the product contains probiotic bacteria, but the bacterial count declines over time due to lack of stability
Solution Approach 1:
The patent applies a coating of vegetable origin (lipid material) around probiotic bacteria to form a protective shell. This coating acts as a flexible barrier that protects the bacteria from the food product environment, preventing aggregation and maintaining bacterial count stability throughout the shelf life of the product.
Solution Approach 2:
The patent creates a composite structure where probiotic bacteria are coated with vegetable origin lipid material. This composite approach combines the biological activity of probiotics with the protective properties of vegetable lipids, resulting in enhanced stability and prolonged shelf life without compromising the probiotic function.
2Adaptability or versatility
If probiotic bacteria are added to food product, then the product has probiotic functionality, but precipitation and aggregation phenomena occur altering shelf life
Solution Approach 1:
The vegetable origin coating forms a protective film around each probiotic bacterium, preventing direct interaction between bacteria and the food product matrix. This individual protection prevents aggregation and precipitation phenomena, maintaining product homogeneity while preserving probiotic functionality.
Solution Approach 2:
The vegetable lipid coating acts as an intermediary layer between the probiotic bacteria and the food product environment. This intermediary protects the bacteria from unfavorable conditions (pH, water activity, chemical composition) while allowing the product to maintain its desired sensory and functional properties.
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 coated probiotic bacteria maintain a stable bacterial count for extended periods, improving the shelf life and vitality of the product, ensuring a consistent beneficial effect when consumed.
Implementation Method 1
coated with a coating of vegetable origin... consisting of polyglyceryl-6-distearate
Data Source
AI summary
The present invention relates to a food product comprising probiotic bacteria coated with a coating of vegetable origin In particular, the present invention relates to a dairy product selected from among milk, cheese, butter, margarine, yogurt and cream comprising probiotic bacteria coated with a least one coating of vegetable origin.