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AssigneeCompagnie Gervais Danone
InventorsLuc Terragno, François Debru, Stéphane Herve, Philippe Teissier
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The invention relates to the use of acacia gum (or gum Arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular, of fermented milk products.
A method of preparing a fermented fresh food product wherein said method comprises a step of fermenting an appropriate food substrate by a ferment comprising one or more strains of Bifidobacterium animalis, wherein said method comprises the addition of gum Arabic to said food product before packaging of said food product, and wherein the final concentration of gum Arabic in said food product is from about 0.1 to about 3% by weight.
A method of preparing a fermented fresh food product wherein said method comprises a step of fermenting an appropriate food substrate by a ferment comprising one or more strains of Bifidobacterium animalis, wherein said method comprises the addition of gum Arabic to said food product before packaging of said food product, and wherein the final concentration of gum Arabic in said food product is from about 0.1 to about 3% by weight, and wherein said method additionally comprises the addition of at least one sulfur-containing amino acid to said food product before its packaging.
Dependencies are inferred from the claim text.
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Using only microorganisms of the genus lactobacteriaceae; Yoghurt: characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus,…
Using additives: inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or…
Using additives: thickening substances
Of vegetable origin: exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
About 11 months of term left · ends 1 Oct 2027 (estimated)
This application is a national stage application filed under 35 U.S.C. 371 of International Application No. PCT/FR2007/001598, filed Oct. 1, 2007, which claims priority to French Application No. 06 08613, filed Oct. 2, 2006.
The invention relates to the use of acacia gum (or gum arabic), alone or in combination with a sulfur-containing amino acid, for improving the growth and survival of bifidobacteria entering into the manufacture of fermented food products.
Bifidobacteria are one of the most commonly used probiotic microorganisms nowadays in the manufacture of various food products, and in particular of fermented dairy products.
FIGS. 1 to 5 schematically represent, by way of non-limiting examples, the use of the method of the invention in the context of the preparation of various fermented dairy products.
FIG. 1 schematically represents the preparation of a fermented product of the stirred yogurt type;
FIG. 2 schematically represents the preparation of a fermented product of the drinking yogurt type;
The subject of the present invention is also fermented food products, and in particular fermented dairy products and/or plant substrate-based products, which can be obtained by the method in accordance with the invention.
The subject of the present invention is also fermented food products provided in the form of fat-based fillings which can enter into the composition of cereal bars and cream biscuits.
Fermented food products in accordance with the invention contain from 0.1 to 3%, and preferably from 0.2 to 1% by weight of gum arabic, and advantageously also contain from about 5 to about 50 mg/l of sulfur-containing amino acid(s), preferably cysteine.