Use of formulations of curcuminoids as an additive to a fermented dairy product, method of extending the shelf life of the fermented dairy product and the product obtained by this method

A method of extending the shelf life of a fermented dairy product comprising a step, in which:

• a) before the fermentation process of the dairy product, or
• b) after the fermentation process of the dairy product
• adding a water dispersible formulation of curcuminoids in an amount providing 0.1-0.25% w/w of curcuminoids in the fermented dairy product as a technological additive extending the shelf life of fermented dairy products;
• the amount of the additive is between 1% and 2% w/w of the final dairy product,
• wherein the technological additive of the formulation of curcuminoids extending the shelf life of fermented dairy products is the formulation of curcuminoids that:
• in dry form comprises at least 20% to 25% w/w of curcuminoids;
• comprises no more than 0.01% w/w of essential oils;
• comprises a carrier of curcuminoids in the range of 60-70% w/w, wherein the carrier of curcuminoids are sugars, polysaccharides, including saccharide polymers derived from starch, cellulose or mixtures thereof, approved for use in food products;
• comprises up to between 10% w/w and 20% w/w of an additional non-sugar excipient in a form approved for use in food products;
• disperses in water in at least 98%, preferably shows 100% dispersion, wherein in the accelerated sedimentation assay, during centrifugation at a relative centrifugal force of 425 RCF for 10 min, no less than 80% of the formulation remains in the solution;
• the particle size of the dispersion for at least 95% of the particles is 1-2 μm;
• and
• the formulation of curcuminoids is neutral in taste.

A use of formulation of curcuminoids as an agent improving the organoleptic and taste properties of a fermented dairy product,

• wherein the formulation of curcuminoids is a composition that:
• in dry form comprises at least 20% to 25% w/w of curcuminoids;
• comprises no more than 0.01% w/w of essential oils;
• comprises a carrier of curcuminoids in the range of 60-70% w/w of the formulation, wherein the carrier of curcuminoids are sugars, polysaccharides, including saccharide polymers derived from starch, cellulose or mixtures thereof, approved for use in food products;
• comprises up to 20% w/w of an additional non-sugar excipient in a form approved for use in food products;
• the formulation disperses in water in 98% to 100%, wherein in the accelerated sedimentation assay, during centrifugation at a relative centrifugal force of 425 RCF for 10 min, no less than 80% of the formulation remains in the solution;
• the size of the particles of the dispersion for at least 95% of the particles is 1-2 μm;
• the formulation of curcuminoids is neutral in taste;
• wherein the agent improving the organoleptic and taste properties of the fermented dairy product is used as an agent imitating taste of milk fat and/or as an agent increasing the perception of sweet taste.

A use of formulations of curcuminoids as an agent with antimicrobial activity against pathogenic microorganisms and, at the same time, stimulating the growth of probiotic microorganisms in fermented dairy products,

• wherein the formulation of curcuminoids is a composition that:
• in dry form comprises at least 20% to 25% w/w of curcuminoids;
• comprises no more than 0.01% w/w of essential oils;
• comprises a carrier of curcuminoids in the range of 60-70% w/w of the formulation, wherein the carrier of curcuminoids are sugars, polysaccharides, including saccharide polymers derived from starch, cellulose or mixtures thereof, approved for use in food products;
• comprises up to 20% w/w of an additional non-sugar excipient in a form approved for use in food products;
• the formulation disperses in water by 98% to 100%, wherein in the accelerated sedimentation assay, during centrifugation at a relative centrifugal force of 425 RCF for 10 min, no less than 80% of the formulation remains in the solution;
• the particle size of the dispersion for at least 95% of the particles is 1-2 μm;
• the formulation of curcuminoids is neutral in taste.