Fruit ferments containing propionate and use thereof
AssigneePurac Biochem B.V.
InventorsArne Olav Sliekers, Eelco Anthonius Johannes Heintz
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Abstract
Methods to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. And, a fruit ferment obtainable by said method.
Claims14
A fruit ferment obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:
- i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
- ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
- and
- iii) optionally further processing the fermentation product, to obtain the fruit ferment,
- wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria,
- wherein said fruit of the fruit ferment does not include nuts and cereal grains,
- wherein said fruit ferment comprises:
- propionate in a concentration ranging from 0.25 to 80% (w/w);
- and
- succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
- wherein the propionate does not include potassium propionate.
A composition comprising a fruit ferment and additional additive ingredients for food and/or beverages, wherein said fruit of the fruit ferment does not include nuts and cereal grains and wherein said fruit ferment comprises:
- propionate in a concentration ranging from 0.25 to 80% (w/w);
- and
- succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
- wherein the propionate does not include potassium propionate,
- wherein said fruit ferment is obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:
- i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
- ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
- and
- iii) optionally further processing the fermentation product, to obtain the fruit ferment,
- wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria.
A food or beverage comprising a fruit ferment, wherein said fruit of the fruit ferment does not include nuts and cereal grains and wherein said fruit ferment comprises:
- propionate in a concentration ranging from 0.25 to 80% (w/w);
- and
- succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
- wherein the propionate does not include potassium propionate,
- wherein said fruit ferment is obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:
- i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
- ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
- and
- iii) optionally further processing the fermentation product, to obtain the fruit ferment,
- wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria.
A probiotic consisting of a fruit ferment obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:
- i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
- ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
- and
- iii) optionally further processing the fermentation product, to obtain the fruit ferment,
- wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria,
- wherein said fruit of the fruit ferment does not include nuts and cereal grains;
- wherein said fruit ferment comprises:
- propionate in a concentration ranging from 0.25 to 80% (w/w);
- and
- succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
- wherein the propionate does not include potassium propionate, and
- wherein said fruit ferment contains part or all of the propionic acid-producing bacterial cells and the lactic acid-producing bacterial cells of the fermentation.
A fruit ferment comprising:
- propionate in a concentration ranging from 0.25 to 80% (w/w);
- and
- succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
- wherein the propionate does not include potassium propionate, and
- wherein said fruit of the fruit ferment does not include nuts and cereal grains.
Dependencies are inferred from the claim text.