# US 4,399,160 A · Thickening composition from fermented whey

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- Number: US 4,399,160 A
- Document ID: US4399160A
- Status: Granted
- Kind: A
- Application number: 06/290,767
- Filed: 1981-08-07
- Granted: 1983-08-16
- Earliest claimed: 1981-08-07
- Assignees: Stauffer Chemical Company
- Inventors: Robert D. Schwartz; Elizabeth A. Bodie
- Web page: https://patentgrep.com/patent/US4399160A

## CPC

- C12P 19/06: Xanthan, i.e. Xanthomonas-type heteropolysaccharides
- A23C 21/02: containing, or treated with, microorganisms or enzymes
- A23L 29/273: {Dextran; Polysaccharides produced by leuconostoc}
- C12P 19/04: Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
- Y10S 435/91: Xanthomonas
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- Y10S: TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

## Abstract

A synergistic thickening composition for use in foods is prepared by forming a mixture of a dried fermented whey product produced with Xanthomonas campestris ATCC 31923 and a dried fermented whey product produced with Leuconostoc mesenteroides ATCC 14935.

## Claims

### Claim 1

A synergistic thickening composition of matter comprising a mixture of:
(a) from about 0.1 to about 4% by weight of a dried functionalized dairy whey product produced by a process comprising the steps of:
(1) forming a fermentation broth of whey, and yeast extract, and
(2) fermenting the broth with the organism Xanthomonas campestris ATCC 31923 and
(b) from about 5 to about 25% by weight of a dried functionalized dairy whey product produced by a process comprising the steps of:
(1) forming a fermentation broth of whey and sucrose; and
(2) fermenting the broth with the organism Leuconostoc mesenteroides ATCC 14935.

### Claim 2 (depends on 1)

The synergistic thickening composition of claim 1 wherein the mixture comprises from about 0.1 to about 1% by weight of (a) and from about 10 to about 15% by weight of (b).

### Claim 3 (depends on 1)

The composition of claim 1 wherein the fermentation broth of step (b)(1) contains yeast extract.