Processed Cheese with Nisin and Natamycin Preservatives

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Solution Overview

Problem

Processed cheese products face challenges in extending shelf life and microbiological stability due to the growth of pathogens like Listeria monocytogenes and Clostridium botulinum, despite the use of preservatives, and there is a desire for natural ingredients over artificial preservatives.

Innovation Solution

Incorporating natural antibacterial nisin and antimycotic natamycin into processed cheese, produced through fermentation with Lactococcus lactis strains, to inhibit mold and Gram-positive microorganisms, thereby extending shelf life without using artificial preservatives like sorbic acid.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If artificial preservatives like sorbic acid are used to extend shelf life, then microbiological stability is improved, but the product contains artificial ingredients which is undesirable

Engineering Contradiction:

Improvemicrobiological stabilityVSAvoidartificial preservatives

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent changes the type of preservative from artificial (sorbic acid) to natural (nisin and natamycin), while maintaining effective concentrations to achieve the desired microbiological stability without artificial ingredients

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses natural preservatives that are biodegradable and occur naturally in food systems, replacing synthetic preservatives with substances that break down harmlessly, effectively using 'short-living' natural compounds instead of persistent artificial chemicals

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

2Object-affected harmful factors

If natamycin is used at low concentrations to maintain natural ingredients, then the product purity is improved, but natamycin is prone to degradation which reduces effectiveness

Engineering Contradiction:

Improvenatural ingredientsVSAvoidstability of natamycin

Core Design Contradiction:

Object-affected harmful factorsVSDuration of action of stationary object

Solution Approach 1:

The patent combines nisin (antibacterial) and natamycin (antimycotic) to create a composite preservative system where each component addresses different types of microorganisms, allowing low concentrations of each to be used while maintaining overall effectiveness and natural status

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent merges two different natural preservatives (nisin from Lactococcus lactis fermentation and natamycin) into a single processing step, creating a synergistic effect that enhances shelf life while maintaining low individual concentrations of each natural ingredient

Inventive Principle:

Principle #5Merging (Combining)

3Duration of action of stationary object

If nisin and natamycin are used at low amounts to prolong shelf life, then the shelf life is extended, but the effectiveness is surprising given low concentrations and natamycin degradation

Engineering Contradiction:

Improveshelf lifeVSAvoidamount of nisin and natamycin

Core Design Contradiction:

Duration of action of stationary objectVSQuantity of substance

Solution Approach 1:

The patent optimizes the concentration parameters of nisin and natamycin to achieve maximum effectiveness at low levels, using precise dosing and the synergistic interaction between the two preservatives to extend shelf life without requiring high amounts of either substance

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses low (partial) concentrations of each preservative individually, but the combination creates an excessive or enhanced effect that exceeds what would be expected from either preservative alone, achieving prolonged shelf life with minimal amounts of each natural ingredient

Inventive Principle:

Principle #16Partial or excessive action

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 combination of nisin and natamycin at low concentrations effectively inhibits microbial growth, providing a remarkably long shelf life for processed cheese products, maintaining stability for several months at various temperatures without visible mold growth.

Implementation Method 1

The natural antibacterial is nisin. In some approaches, the nisin includes nisin A. The processed cheese includes an amount of natural antibacterial effective to prevent toxin formation from Clostridium botulinum

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

Methodology Applied

Scientific EffectAntibacterial and antimycotic action: Preservative

Data Source

PatentEP3079480B1Processed cheese with natural antibacterial and antimycotic components and method of manufacturing

Publication Date: 2019.05.08 KRAFT FOODS GROUP BRANDS LLC

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Figure 1A
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AI summary

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials, as well as natural antibacterial and natural antimycotic components. In one aspect, the natural antibacterial component comprises nisin and the antimycotic component comprises natamycin. The combination of the natural antibacterial and natural antimycotic components provides significantly longer shelf life even at low concentrations of the natural antibacterial and natural antimycotic components.