# US 11,297,860 B2 · Yeast cell wall derived flavour

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 11,297,860 B2
- Document ID: US11297860B2
- Status: Granted
- Kind: B2
- Application number: 15/761,281
- Filed: 2016-09-15
- Published: 2018-09-27
- Granted: 2022-04-12
- Earliest claimed: 2015-09-21
- Assignees: Dsm IP Assets B.V.
- Applicants: DSM IP Assets B.V.
- Inventors: Bernadette Theresia Morel; Marco Alexander Van Den Berg
- Web page: https://patentgrep.com/patent/US11297860B2

## CPC

- A23L 27/21: containing amino acids
- A23C 9/156: Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners}
- A23L 2/56: Flavouring or bittering agents (sweeteners A23L2/60)
- A23L 2/60: Sweeteners
- A23L 9/12: {Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk}
- A23L 9/20: Cream substitutes
- A23L 23/00: Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof
- A23L 23/10: Soup concentrates, e.g. powders or cakes
- A23L 27/23: containing nucleotides
- A23L 27/84: {Flavour masking or reducing agents}
- A23L 31/15: Extracts
- A23L 33/14: Yeasts or derivatives thereof
- C12Y 302/01: Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y 304/21: Serine endopeptidases (3.4.21)
- C12Y 304/21062: Subtilisin (3.4.21.62)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- C12N 9/2405: {Glucanases}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- C12Y: ENZYMES
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00)

## Abstract

The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

## Claims

### Claim 1

A method for producing a liquid flavour composition comprising providing a slurry of isolated yeast cell walls and contacting the slurry of isolated yeast cell walls with a β-1,3-glucanase and with an endoprotease to solubilize the yeast cell walls, followed by separating the solubilized yeast cell walls by solid / liquid separation to provide a soluble fraction and an insoluble fraction, wherein the liquid flavor composition consists of the soluble fraction comprising solubilized yeast cell wall components.

### Claim 2 (depends on 1)

The method according to claim 1, further comprising contacting the slurry of isolated yeast cell walls with an exopeptidase.

### Claim 3 (depends on 1)

The method according to claim 1, wherein the β-1,3-glucanase is a laminaripentaose-producing-β-1,3-glucanase (LPHase).

### Claim 4 (depends on 1)

The method according to claim 1, wherein the endoprotease comprises a proline specific endoprotease.

### Claim 5 (depends on 1)

The method according to claim 1, further comprising concentrating the liquid flavour composition to a dry matter content of 5% to 60%.

### Claim 6 (depends on 2)

The method according to claim 2, wherein the contacting the slurry of isolated yeast cell walls with the β-1,3-glucanase, endoprotease and exopeptidase is carried out at a pH within the range of 3-10 and / or a temperature within the range of 40° C. to 70° C.

### Claim 7 (depends on 1)

The method according to claim 1, further comprising formulating the liquid flavour composition with a spray dry carrier selected from salt, maltodextrin, and yeast extract.

### Claim 8 (depends on 1)

The method according to claim 1, further comprising spray drying the liquid flavour composition to a dry matter content of at least 95%.

### Claim 9 (depends on 1)

The method according to claim 1, wherein the solubilized yeast cell wall components comprise solubilized glucans, mannans, amino acids, proteins, protein fragments and phospholipids.

### Claim 10 (depends on 9)

The method of claim 9, wherein the liquid flavour composition comprises:
(i) 10 to 40% (w/w) solublized glucans having a length of 0.1 to 50 kD;
(ii) 5 to 30% (w/w) mannans;
(iii) 5 to 30% (w/w) free amino acids;
(iv) 10 to 40% (w/w) protein; and
(v) 5 to 25% (w/w) phospholipids.