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US 8,986,760 B2Granted
Method of enhancing the shelf stability of probiotics
AssigneeDow Global Technologies LLC
InventorsLiang Hong, Kathy L. Lichtenwald, Krishna Madduri, Syed A. Shah, Christopher J. Tucker, Caroline Woelfle
Life of this patent
Estimating the term…
Abstract
Described are methods of providing a shelf-stable probiotic-containing food or beverage, comprising forming a semi-permeable microsphere, said microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent.
Claims20
A method of producing a shelf-stable probiotic-containing food or beverage, comprising:
- forming a semi-permeable microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent,
- introducing the microsphere into a relatively high humidity food or beverage, wherein said relatively high humidity food has a residual moisture level greater than 10% water, and
- storing said food or beverage before consumption without refrigeration for at least 6 weeks.
A method of producing a shelf-stable probiotic-containing food or beverage, comprising:
- producing a semi-permeable microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent,
- placing the microsphere into a relatively high humidity food or beverage, wherein said relatively high humidity food has a residual moisture level greater than 10% water, and
- allowing water to enter the microsphere, wherein the probiotic experiences a reduction in population of 1.5 log cfu or less after storing said food or beverage for at least 6 weeks without refrigeration.
Dependencies are inferred from the claim text.