JP5911575B2 - ゲランガム、バターミルク及び乳酸菌を含む組成物とその製造方法 - Google Patents
ゲランガム、バターミルク及び乳酸菌を含む組成物とその製造方法 Download PDFInfo
- Publication number
- JP5911575B2 JP5911575B2 JP2014523407A JP2014523407A JP5911575B2 JP 5911575 B2 JP5911575 B2 JP 5911575B2 JP 2014523407 A JP2014523407 A JP 2014523407A JP 2014523407 A JP2014523407 A JP 2014523407A JP 5911575 B2 JP5911575 B2 JP 5911575B2
- Authority
- JP
- Japan
- Prior art keywords
- composition
- weight
- gellan gum
- lactic acid
- composition according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000203 mixture Substances 0.000 title claims description 122
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 79
- 241000894006 Bacteria Species 0.000 title claims description 40
- 239000004310 lactic acid Substances 0.000 title claims description 39
- 235000014655 lactic acid Nutrition 0.000 title claims description 39
- 229920002148 Gellan gum Polymers 0.000 title claims description 37
- 239000000216 gellan gum Substances 0.000 title claims description 37
- 235000010492 gellan gum Nutrition 0.000 title claims description 37
- 235000015155 buttermilk Nutrition 0.000 title claims description 24
- 238000004519 manufacturing process Methods 0.000 title description 14
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 28
- 239000008101 lactose Substances 0.000 claims description 27
- 239000012466 permeate Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000013336 milk Nutrition 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- 239000005862 Whey Substances 0.000 claims description 17
- 102000007544 Whey Proteins Human genes 0.000 claims description 17
- 108010046377 Whey Proteins Proteins 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000006041 probiotic Substances 0.000 claims description 13
- 235000018291 probiotics Nutrition 0.000 claims description 13
- 125000002252 acyl group Chemical group 0.000 claims description 11
- 230000000529 probiotic effect Effects 0.000 claims description 9
- 241000186000 Bifidobacterium Species 0.000 claims description 8
- 241001134770 Bifidobacterium animalis Species 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 229940118852 bifidobacterium animalis Drugs 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000001953 sensory effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 238000009499 grossing Methods 0.000 claims description 4
- 238000009331 sowing Methods 0.000 claims description 4
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 230000000638 stimulation Effects 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 description 25
- 230000004151 fermentation Effects 0.000 description 25
- 239000000047 product Substances 0.000 description 25
- 239000004615 ingredient Substances 0.000 description 14
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 150000002632 lipids Chemical class 0.000 description 10
- 235000013618 yogurt Nutrition 0.000 description 9
- 241000194020 Streptococcus thermophilus Species 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 description 7
- 239000011707 mineral Substances 0.000 description 7
- 235000010755 mineral Nutrition 0.000 description 7
- 244000199866 Lactobacillus casei Species 0.000 description 6
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229940017800 lactobacillus casei Drugs 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241001608472 Bifidobacterium longum Species 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 description 4
- 210000002966 serum Anatomy 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 241001468157 Lactobacillus johnsonii Species 0.000 description 3
- 241000186604 Lactobacillus reuteri Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- RBNPOMFGQQGHHO-UWTATZPHSA-N D-glyceric acid Chemical compound OC[C@@H](O)C(O)=O RBNPOMFGQQGHHO-UWTATZPHSA-N 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000021001 fermented dairy product Nutrition 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229940012969 lactobacillus fermentum Drugs 0.000 description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241000186610 Lactobacillus sp. Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000790234 Sphingomonas elodea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 230000020176 deacylation Effects 0.000 description 1
- 238000005947 deacylation reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000003720 organoleptic modifier Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 230000035909 sensory irritation Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000004044 tetrasaccharides Chemical group 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000004034 viscosity adjusting agent Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C17/00—Buttermilk; Buttermilk preparations
- A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2011/002074 WO2013017905A1 (en) | 2011-08-04 | 2011-08-04 | Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014521345A JP2014521345A (ja) | 2014-08-28 |
| JP5911575B2 true JP5911575B2 (ja) | 2016-04-27 |
Family
ID=45048141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014523407A Expired - Fee Related JP5911575B2 (ja) | 2011-08-04 | 2011-08-04 | ゲランガム、バターミルク及び乳酸菌を含む組成物とその製造方法 |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP5911575B2 (zh) |
| CN (1) | CN103732073B (zh) |
| BR (1) | BR112014002487A8 (zh) |
| MX (1) | MX2014001385A (zh) |
| WO (1) | WO2013017905A1 (zh) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9664671B2 (en) * | 2012-07-24 | 2017-05-30 | Nissan Chemical Industries, Ltd. | Culture medium composition and method of culturing cell or tissue using thereof |
| CN104640454A (zh) * | 2012-08-21 | 2015-05-20 | 热尔韦法国达能公司 | 包括奶渗透物和植物面粉混合物的食品组合物 |
| US10017805B2 (en) | 2012-08-23 | 2018-07-10 | Nissan Chemical Industries, Ltd. | Enhancing ingredients for protein production from various cells |
| CN106689367A (zh) * | 2017-01-06 | 2017-05-24 | 宁夏塞尚乳业有限公司 | 利用黄油的副产品酪液生产的酸奶及其生产工艺 |
Family Cites Families (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4326053A (en) | 1978-12-04 | 1982-04-20 | Merck & Co., Inc. | Polysaccharide S-60 and bacterial fermentation process for its preparation |
| PT70476A (en) | 1978-12-04 | 1979-12-01 | Merck & Co Inc | Process for preparing polysaccharide s-60 |
| KR830002802B1 (ko) | 1978-12-04 | 1983-12-16 | 제임스 에프 · 너우톤 | 박테리아 발효에 의한 다당류 s-60의 제조방법 |
| US4377636A (en) | 1979-06-08 | 1983-03-22 | Merck & Co., Inc. | Polysaccharide S-60 and bacterial fermentation process for its preparation |
| US4385125A (en) | 1980-11-14 | 1983-05-24 | Monell Chemical Senses Center | Method detecting ovulation by monitoring dodecanol concentration in saliva |
| WO1996000018A1 (en) | 1994-06-24 | 1996-01-04 | Monsanto Company | Gellan gum beverage |
| JP3993322B2 (ja) * | 1998-09-30 | 2007-10-17 | 雪印乳業株式会社 | 乳酸菌生育促進剤及びその利用 |
| NL1011680C2 (nl) * | 1999-03-26 | 2000-09-27 | Nutricia Nv | Voedingssamenstellen die licht negatief geladen, niet-verteerbare polysacchariden bevatten en gebruik ervan voor het verminderen van transport door tight junctions. |
| JP3379923B2 (ja) * | 1999-10-01 | 2003-02-24 | 新田ゼラチン株式会社 | 発酵乳食品の製造方法 |
| JP2004194671A (ja) * | 2000-09-07 | 2004-07-15 | Sanei Gen Ffi Inc | 酸乳ゲル組成物 |
| US20030194468A1 (en) | 2002-04-12 | 2003-10-16 | Amy Konkoly | Dairy beverage and method of preparation thereof |
| DE10301907A1 (de) * | 2003-01-17 | 2004-08-05 | Westfälische Wilhelms-Universität Münster | Verfahren zur Herstellung eines Exopolymers und dessen Verwendung |
| JP4198586B2 (ja) * | 2003-06-05 | 2008-12-17 | 三栄源エフ・エフ・アイ株式会社 | ヨーグルト用安定剤及び該安定剤を含有するヨーグルト |
| RU2407784C2 (ru) * | 2003-12-17 | 2010-12-27 | Н.В. Нютрисиа | Пробиотический штамм lactobacillus casei, продуцирующий молочную кислоту, применение штамма для приготовления питательной композиции для лечения или профилактики легочной дисфункции, питательная композиция и способ ее получения, лекарственное средство для лечения или профилактики хронической обструктивной болезни легких у субъекта и применение штамма для приготовления лекарственного средства, контейнер |
| NL1026539C2 (nl) | 2004-07-01 | 2006-01-03 | Friesland Brands Bv | Schenkbare zure producten. |
| WO2006048426A1 (en) * | 2004-11-02 | 2006-05-11 | Purac Biochem B.V. | Method for stabilizing and preventing coagulation of proteins in milk |
| US9351500B2 (en) * | 2006-02-01 | 2016-05-31 | General Mills, Inc. | Aerated milk compositions |
| EP2405764B2 (en) * | 2009-03-13 | 2022-07-27 | Chr. Hansen A/S | Method for producing an acidified milk product |
| CN102100252A (zh) * | 2009-12-18 | 2011-06-22 | 光明乳业股份有限公司 | 发酵乳制品及其制备方法和原料组合物，植物乳杆菌应用 |
| CN101755910A (zh) * | 2009-12-18 | 2010-06-30 | 内蒙古伊利实业集团股份有限公司 | 一种含大麦颗粒的酸奶及其制备方法 |
-
2011
- 2011-08-04 BR BR112014002487A patent/BR112014002487A8/pt not_active Application Discontinuation
- 2011-08-04 JP JP2014523407A patent/JP5911575B2/ja not_active Expired - Fee Related
- 2011-08-04 MX MX2014001385A patent/MX2014001385A/es unknown
- 2011-08-04 WO PCT/IB2011/002074 patent/WO2013017905A1/en active Application Filing
- 2011-08-04 CN CN201180072674.7A patent/CN103732073B/zh not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| BR112014002487A2 (pt) | 2017-06-13 |
| CN103732073B (zh) | 2016-06-29 |
| BR112014002487A8 (pt) | 2017-06-20 |
| WO2013017905A1 (en) | 2013-02-07 |
| JP2014521345A (ja) | 2014-08-28 |
| CN103732073A (zh) | 2014-04-16 |
| MX2014001385A (es) | 2014-03-21 |
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