MX2014001385A - Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same. - Google Patents

Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same.

Info

Publication number
MX2014001385A
MX2014001385A MX2014001385A MX2014001385A MX2014001385A MX 2014001385 A MX2014001385 A MX 2014001385A MX 2014001385 A MX2014001385 A MX 2014001385A MX 2014001385 A MX2014001385 A MX 2014001385A MX 2014001385 A MX2014001385 A MX 2014001385A
Authority
MX
Mexico
Prior art keywords
composition
buttermilk
gellan gum
making
same
Prior art date
Application number
MX2014001385A
Other languages
Spanish (es)
Inventor
Eric Dugre
Stéphane Marchin
Beryl Mathieu
Eric Taillan
Original Assignee
Gervais Danone Sa
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Gervais Danone Sa filed Critical Gervais Danone Sa
Publication of MX2014001385A publication Critical patent/MX2014001385A/en

Links

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)

Abstract

The invention concerns a new composition, typically a dairy fermented composition. The composition can have an improved stability while presenting a low viscosity. It comprised a lactose ingredient, gellan gum, and buttermilk.
MX2014001385A 2011-08-04 2011-08-04 Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same. MX2014001385A (en)

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 (1)

Publication Number Publication Date
MX2014001385A true MX2014001385A (en) 2014-03-21

Family

ID=45048141

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014001385A MX2014001385A (en) 2011-08-04 2011-08-04 Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same.

Country Status (5)

Country Link
JP (1) JP5911575B2 (en)
CN (1) CN103732073B (en)
BR (1) BR112014002487A8 (en)
MX (1) MX2014001385A (en)
WO (1) WO2013017905A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
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
MA37863B2 (en) * 2012-08-21 2019-01-31 Gervais Danone Sa Food composition comprising a mixture of milk permeate and vegetable flour
US10017805B2 (en) 2012-08-23 2018-07-10 Nissan Chemical Industries, Ltd. Enhancing ingredients for protein production from various cells
CN106689367A (en) * 2017-01-06 2017-05-24 宁夏塞尚乳业有限公司 Yogurt produced with byproduct casein solution of butter and production process of yogurt

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR830002802B1 (en) 1978-12-04 1983-12-16 제임스 에프 · 너우톤 Method for preparing polysaccharide S-60 by bacterial fermentation
US4326053A (en) 1978-12-04 1982-04-20 Merck & Co., Inc. Polysaccharide S-60 and bacterial fermentation process for its preparation
CA1160582A (en) 1978-12-04 1984-01-17 Kenneth S. Kang Polysaccharide s-60 and bacterial fermentation process for its preparation
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
JPH10502246A (en) 1994-06-24 1998-03-03 モンサント カムパニー Gellan gum beverage
JP3993322B2 (en) * 1998-09-30 2007-10-17 雪印乳業株式会社 Lactic acid bacteria growth promoter and use thereof
NL1011680C2 (en) * 1999-03-26 2000-09-27 Nutricia Nv Food compositions containing lightly negatively charged, non-digestible polysaccharides and use thereof to reduce transport through tight junctions.
JP3379923B2 (en) * 1999-10-01 2003-02-24 新田ゼラチン株式会社 Production method of fermented milk food
JP2004194671A (en) * 2000-09-07 2004-07-15 Sanei Gen Ffi Inc Sour milk gel composition
US20030194468A1 (en) 2002-04-12 2003-10-16 Amy Konkoly Dairy beverage and method of preparation thereof
DE10301907A1 (en) * 2003-01-17 2004-08-05 Westfälische Wilhelms-Universität Münster Process for producing an exopolymer and its use
JP4198586B2 (en) * 2003-06-05 2008-12-17 三栄源エフ・エフ・アイ株式会社 Yogurt stabilizer and yogurt containing the stabilizer
CN100421676C (en) * 2003-12-17 2008-10-01 纽迪西亚公司 Lactic acid producing bacteria and lung function
NL1026539C2 (en) 2004-07-01 2006-01-03 Friesland Brands Bv Pourable acid products.
EP1811854A1 (en) 2004-11-02 2007-08-01 PURAC Biochem BV Method for stabilizing and preventing coagulation of proteins in milk
US9351500B2 (en) * 2006-02-01 2016-05-31 General Mills, Inc. Aerated milk compositions
US20120045546A1 (en) * 2009-03-13 2012-02-23 Chr-Hansen A/S Method for producing an acidified milk product
CN102100252A (en) * 2009-12-18 2011-06-22 光明乳业股份有限公司 Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application
CN101755910A (en) * 2009-12-18 2010-06-30 内蒙古伊利实业集团股份有限公司 Yoghurt containing barley particles and preparation method thereof

Also Published As

Publication number Publication date
JP2014521345A (en) 2014-08-28
CN103732073A (en) 2014-04-16
BR112014002487A8 (en) 2017-06-20
BR112014002487A2 (en) 2017-06-13
CN103732073B (en) 2016-06-29
WO2013017905A1 (en) 2013-02-07
JP5911575B2 (en) 2016-04-27

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