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US 2025/0019639 A1Published application
Fat and wax microencapsulated ambient stable bacteria and probiotics
AssigneeChr. Hansen A/S
InventorsPravin GADKARI, Furqan ALI, Surender Kumar DHAYAL
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Abstract
The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.
Claims19
1:
- A method for the preparation of a composition comprising a microencapsulated microbial culture, said method comprising the steps of:
- a) obtaining a concentrated cell mass of the microbial culture;
- b) adding a protective compound to the concentrated cell mass of (a) to obtain a mixture;
- c) drying the mixture of (b) to obtain a dried mixture;
- d) optionally grinding the dried mixture of (c) to obtain a powder;
- e) coating the dried mixture of c or powder of (d) with a blend of a first fat and a second fat;
- and
- f) optionally mixing the coated dried mixture or powder of (e) with an excipient;
- wherein the first fat is selected from the group consisting of hydrogenated vegetable oil, hydrogenated palm fatty acid derivate, glyceride of saturated fatty acid and glyceride, and
- wherein the second fat is selected from the group consisting of palm stearin, bees wax, carnauba wax, candelilla wax, emulsifying wax and soy wax.
7 more elements
2:
- The method of claim 1, wherein the method comprises step f) and further comprises the step of:
- g) adjusting the water activity (aw) of the mixture of f) to about 0.35.
3:
- The method of claim 1, wherein said protective compound is a cryoprotectant and/or lyoprotectant comprising at least one ingredient selected from the group consisting of maltodextrin, oligofructose, pectin, xanthan gum, OSA starch and sodium ascorbate.
4:
- The method of claim 1, wherein said excipient is calcium carbonate.
5:
- The method of claim 1, wherein step (e) comprises the sub-steps of:
- i. melting and blending the first fat and the second fat at a temperature greater than 55° C. for at least 15 min;
- ii. dispersing the dried mixture of (c) or the powder of (d) into the melted and blended fat of i;
- iii. optionally, homogenizing for 5 min;
- and
- iv. drip cooling to obtain the fat coated mixture or powder.
3 more elements
6:
- A composition comprising a microencapsulated microbial culture prepared by the method of claim 1.
7:
- A composition comprising a microencapsulated microbial culture, comprising powder comprising a protective compound and a coating, wherein the coating is a blend of a first fat and a second fat.
8:
- The composition according to claim 7, further comprising an excipient.
9:
- The composition according to claim 8, wherein the excipient is calcium carbonate.
10:
- The composition according to claim 7,
- wherein the first fat is selected from the group consisting of hydrogenated vegetable oil, hydrogenated palm fatty acid derivate, glyceride of saturated fatty acid and glyceride,
- and wherein the second fat is selected from the group consisting of palm stearin, bees wax, carnauba wax, candelilla wax, emulsifying wax and soy wax.
11:
- The composition according to claim 10,
- wherein the first fat is hydrogenated vegetable oil and the second fat is selected from the group comprising palm stearin, bees wax, carnauba wax, candelilla wax, emulsifying wax and soy wax;
- or
- wherein the first fat is hydrogenated palm fatty acid derivate and the second fat is selected from the group comprising palm stearin, bees wax, carnauba wax, candelilla wax, emulsifying wax and soy wax;
- or
- wherein the first fat is glyceride of saturated fatty acid and the second fat is selected from the group comprising palm stearin, bees wax, carnauba wax, candelilla wax, emulsifying wax and soy wax;
- or
- wherein the first fat is glyceride and the second fat is selected from the group comprising palm stearin, bees wax, carnauba wax, candelilla wax, emulsifying wax and soy wax.
5 more elements
12:
- The composition according to claim 7, wherein the melting point of the blend of the first fat and the second fat is above 35° C.
13:
- The composition according to claim 12, wherein the melting point of the blend of the first fat and the second fat is above 55° C.
14:
- The composition according to claim 7, wherein the first fat is hydrogenated vegetable oil and the second fat is candelilla wax.
15:
- The composition of claim 7, wherein said microbial culture is selected from one or more of Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, Lactiplantibacillus, Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus and Lentilactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Enterococcus, Propionibacterium, Bifidobacterium, Brevibacterium, Saccharomyces and Staphylococcus.
16:
- The composition of claim 7, wherein said microbial culture is selected from the group consisting of Ligilactobacillus animalis (DSM 33570), Bifidobacterium animalis subsp. Lactis (DSM 15954), Lactobacillus acidophilus (DSM 13241), Streptococcus thermophilus (DSM 15957) and Lactococcus lactis subsp. Lactis (DSM 21404).
17:
- The composition of claim 7, wherein said microbial culture is Ligilactobacillus animalis (DSM 33570).
18:
- The composition of claim 7, wherein said composition is stable at ambient temperature for at least 12 weeks with a log10 loss of less than 4 cfu/g.
19:
- The composition of claim 14, wherein the composition is in a ratio of about 60% (weight) hydrogenated vegetable oil and about 40% (weight) candelilla wax.