Probiotic oil suspension and use thereof
AssigneeBacterfield Ou
InventorsVygantas Kirejevas, Aram Kazarjan
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Abstract
The present invention provides probiotic/oil suspension for vacuum infusion of an extruded probiotic food product characterized by balancing the requirements of a high concentration of the probiotic micro-organism in the suspension and physical properties that makes the suspension applicable for vacuum infusion. Further provided are methods of preparing said suspension and use thereof in the manufacture of an extruded probiotic food product.
Claims33
A suspension for vacuum infusion of an extruded probiotic food product, wherein said suspension comprises a vegetable oil and at least one probiotic micro-organism in the concentration of 106-1016 CFU/kg of said vegetable oil, and said suspension having a dynamic viscosity of less than 0.08 pascal-second (Pa·s) at 20° C.
2-35. (canceled)
A method of preparing a probiotic suspension comprising:
- a) providing at least one probiotic micro-organism in a dry powder form having a total concentration of 109-1017 CFU/kg dry powder;
- b) providing a vegetable oil;
- c) adding 0.3 to 15 kg of said probiotic micro-organism powder per 100 kg oil to said vegetable oil in an container while continuously stiffing to make a suspension premix;
- d) transferring the suspension premix of c) to a storage tank that comprises a mixer with the proviso that the transfer is not by vacuum suction;
- e) mixing said premix suspension to obtain a suspension of homogenously dispersed probiotic micro-organism;
- and
- f) obtaining said suspension.
A method of producing an extruded food product comprising at least one probiotic micro-organism, comprising:
- providing a suspension that comprises at least one probiotic micro-organism;
- and
- incorporating said suspension into a food product by vacuum, wherein said probiotic micro-organism is homogenously distributed throughout the structure of the food.
Dependencies are inferred from the claim text.