WO2009010368A2 - Composition comprising bacteria and lecithin - Google Patents
Composition comprising bacteria and lecithin Download PDFInfo
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- WO2009010368A2 WO2009010368A2 PCT/EP2008/057831 EP2008057831W WO2009010368A2 WO 2009010368 A2 WO2009010368 A2 WO 2009010368A2 EP 2008057831 W EP2008057831 W EP 2008057831W WO 2009010368 A2 WO2009010368 A2 WO 2009010368A2
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- WO
- WIPO (PCT)
- Prior art keywords
- lecithin
- composition
- bacteria
- composition according
- fat
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 49
- 241000894006 Bacteria Species 0.000 title claims abstract description 41
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 title claims abstract description 39
- 235000010445 lecithin Nutrition 0.000 title claims abstract description 39
- 239000000787 lecithin Substances 0.000 title claims abstract description 39
- 229940067606 lecithin Drugs 0.000 title claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000000694 effects Effects 0.000 claims abstract description 14
- 239000006041 probiotic Substances 0.000 claims description 22
- 235000018291 probiotics Nutrition 0.000 claims description 22
- 230000000529 probiotic effect Effects 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 230000001332 colony forming effect Effects 0.000 claims description 3
- 239000008268 mayonnaise Substances 0.000 claims description 2
- 235000010746 mayonnaise Nutrition 0.000 claims description 2
- 230000035899 viability Effects 0.000 abstract description 13
- 239000000047 product Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 14
- 241000186604 Lactobacillus reuteri Species 0.000 description 13
- 230000004083 survival effect Effects 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 229940001882 lactobacillus reuteri Drugs 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 241001134770 Bifidobacterium animalis Species 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 241001468157 Lactobacillus johnsonii Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 241000186428 Propionibacterium freudenreichii Species 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229940118852 bifidobacterium animalis Drugs 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 244000005709 gut microbiome Species 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 229960004232 linoleic acid Drugs 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229940005741 sunflower lecithin Drugs 0.000 description 2
- 239000007762 w/o emulsion Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 101100129500 Caenorhabditis elegans max-2 gene Proteins 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241001302654 Escherichia coli Nissle 1917 Species 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000116699 Lactobacillus acidophilus NCFM Species 0.000 description 1
- 235000009195 Lactobacillus acidophilus NCFM Nutrition 0.000 description 1
- 235000004050 Lactobacillus casei DN 114001 Nutrition 0.000 description 1
- 240000006030 Lactobacillus casei DN 114001 Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241001427851 Lactobacillus salivarius UCC118 Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000192129 Leuconostoc lactis Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 241000202223 Oenococcus Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- 241000186429 Propionibacterium Species 0.000 description 1
- 241000186334 Propionibacterium freudenreichii subsp. shermanii Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000194024 Streptococcus salivarius Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229940032049 enterococcus faecalis Drugs 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019895 oat fiber Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229940098695 palmitic acid Drugs 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 229960004274 stearic acid Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
Definitions
- Composition comprising bacteria and lecithin.
- Probiotic cultures are intended to assist the body's naturally occurring gut microflora to reestablish the gut microflora balance. Claims are made that probiotics strengthen the immune system.
- probiotica is widely used in the art it is defined as a live microbial food supplement that exerts beneficial effect for the host via improvement of the microbiological balance in the intestine (Ziemer and Gibson, Int. Dairy Journal 8 (1998) 473-479) .
- the amount of live bacteria is thus important.
- Probiotic bacteria are widely used in chilled dairy products such as yoghurt. Whilst attempts have been made to produce spreads, such as margarine, which contain probiotics, problems have been encountered with bacterial viability and/or product quality. Since, unlike yoghurt which is purchased and consumed within a relatively short period after manufacture, margarine is stored much longer, sometimes even for many months after sale, while being consumed. The long term survival of probiotics in products with a longer shelf-life is a consideration since the product needs to deliver a sufficient dose of live bacteria at the point of consumption. Consequently, significant losses of viable bacteria over several weeks or months need to be avoided.
- EP1732395 discloses a method for incorporating probiotics in a water-in-oil emulsion by adding the probiotic in a hydrophobic medium to an already formed water-in-oil emulsion. The viability of the probiotics was thereby increased
- WO2005/105980 discloses probiotic compositions which enable to maintain effectively physiological activity for a long time comprising a colorant.
- WO01/91569 discloses fat-in oil spreads with live bacterial culture and a hydropexic hydrocolloid.
- WO2006/12850 discloses a specific bifodobacterial species.
- a probiotic composition comprising this species with an acceptable excipients is also disclosed.
- suitable excipients lecithin is mentioned.
- WO2004/028460 discloses that certain vegetable oil may have an influence on the viability of probiotics. As oil are normally degummed, i.e. removal of phospholipids, there is no suggestion that lecithin may influence the viability.
- US4,713,341 discloses a process for improving activity of acid producing bacteria in dairy media and for providing a buffering effect therein by addition of lecithin. It is directed to the use of starter culture for fermented diary products such as cheese. No probiotic activity is mentioned, and nothing is said about the viability of the bacteria after the fermentation process. In addition the examples are products with low fat (max 2%) .
- JP 2003 334065 discloses a nucleic acid complex for protecting viable lactic acids in a mixture of gelatinizers and water.
- the nucleic acid complex is added to an emulsion comprising lecithin and cocoabutter.
- Donthidi et al in J. Pharmacy and pharmacology 2006, vol 58 suppl 1, page A34 discloses lactobacillus and bifodobacteria species encapsulated using alginate and lecithin.
- the obtained products are dry and have a water activity (A w ) of less than 0.5.
- the disclosed product does not contain fat and cannot be considered to be a food product.
- WO 01/32038 discloses fibrous-liponutrional complexes comprising nutritional substances.
- One of the nutrional substances may be lactobacilii and or lactospores.
- the fibrous-liponutrional complexes are dry powders (i.e. A w ⁇ 0.5) and do not contain fat.
- EP 0 339 750 discloses dried forms of leavening barms containing admixtures of lactobacillus and Saccharomyces species.
- a whole wheat barm paste was made for making a loaf of bread.
- the barm paste contains soybean oil containing 66% of lecithin.
- the barm had a water content of 58% and a soybean oil content of 11% on dry matter which amounts to 4.6 wt% of soybean oil.
- US 2007/0160589 discloses a probiotic food containing a beneficial amount of dry active probiotic cultures.
- the food item contains a continuous fat-based coating with a low water activity level, from about 0.2 to about 0.4.
- composition comprising lecithin enhances the survival rate of bacteria in the composition .
- the present invention concerns a composition
- a composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt%.
- Lecithin is a mixture of phospholipids.
- the lecithin may be obtained by degumming the extracted oil of the seeds.
- the main phospholipids in lecithin are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine and phosphatidic acid. They are often abbreviated to PC, PI, PE, and PA respectively.
- the lipids may contain fatty acids like palmitic acid, stearic acid, oleic acid, linoleic acid and alpha-linoleic acid.
- the lecithin is present in an amount of from 0.01 to 10 wt%. More suitably the composition comprises from 0.05 to 5 wt% lecithin, most suitably from 0.1 to 2 wt%.
- Preferred food grade bacteria are Lactobacillus, Bifidobacterium and Streptococcus .
- the food grade bacterium is a probiotic.
- the probiotic bacteria used according to the present invention may be any conventional probiotic bacteria. It is preferred that the probiotic bacteria are selected from genera Bifidobacterium, Propionibacterium, Enterococcus, Streptococcus, Lactococcus, Bacillus, Pediococcus, Micrococcus, Leuconostoc, Weissella, Oenococcus and Lactobacillus with Lactobacillus, Bifidobacterium and Streptococcus being the most preferred.
- Suitable types of probiotic bacteria which may be used include; Bacillus natto, Bifidobacterium adolescentis, B. animalis, B. breve, B. bifidum, B. infantis, B. lactis, B. longum, Enterococcus faecium, Enterococcus faecalis,
- Escherichia coli Lactobacillus acidophilus, L. brevis, L. easel , L. delbrueckii , L. fermentum, L. gasseri, L. helveticus, L. johnsonii , L. lactis, L. paracasei , L. plantarum, L. reuteri , L. rhamnosus, L. sakei, L. salivarius, Lactococcus lactis, Lactococcus cremoris,
- Leuconostoc mesenteroides Leuconostoc lactis, Pediococcus acidilactici , P. cerevisiae, P. pentosaceus,
- Particular probiotic strains which are suitable according to the present invention are: Lactobacillus casei shirota, Lactobacillus casei immunitas, Lactobacillus casei DN-114 001, Lactobacillus rhamnosus GG (ATCC53103) , Lactobacillus reuteri ATCC55730/SD2112, Lactobacillus rhamnosus HNOOl, Lactobacillus plantarum 299v (DSM9843) , Lactobacillus johnsonii LaI (1-1225 CNCM), Lactobacillus plantarum WCFSl, Lactobacillus helveticus CP53, Bifidobacterium lactis HN019, Bifidobacterium animalis DN-173010, Bifidobacterium animalis BbI2, Bifidobacterium infantis 35624, Lactobacillus casei 431, Lactobacillus acidophilus NCFM, Lactobacillus
- any of the above mentioned bacteria may be genetically modified bacteria or they may be food-grade bacteria commonly used in industrial processes .
- the amount of bacterium is 10 4 to 10 11 Colony forming units (Cfu) per gram of product. More preferably 10 6 to 10 8 cfu/g.
- the amount of bacterium depends on the type of bacterium used and the serving size of the composition.
- Suitable compositions according to the invention are emulsions.
- emulsions have from 0.5 to 80 wt% of fat, more suitably from 10 to 60 wt% of fat, or even from 20 to 40 wt% of fat.
- the fat is vegetable fat.
- Preferably less than 80% of the fat is cocoa fat.
- the composition is a food product, such as a spread, yoghurt, mayonnaise. Suitable food products are margarines, dairy spreads, creams, and yoghurt drinks.
- the emulsion of the present invention is fat-continuous.
- Water activity refers to the availability of water in a food or beverage and represents the amount of water that is available to support microbial growth. Pure water has an aw of 1.00. Water activity is defined as the ratio of vapor pressure of food to vapor pressure of pure water. It is different from water content.
- composition according to the invention has a water activity a w of at least 0.5.
- the present invention is particularly suitable for compositions wherein the water activity a w is at least 0.5.
- many measures for increasing the survival rate of bacteria are directed to decreasing the water activity of the composition by e.g. drying (spray- or freeze-drying) or freezing the composition or by encapsulation. Dry compositions usually have an a w of lower than 0.4 or even lower than 0.2.
- the present invention provides a solution for the survival of food grade bacteria for compositions with a high water activity such as for many food products.
- the composition according to the present invention has a water activity a w of at least 0.6, preferably between 0.7 and 0.95, more preferably between 0.8 and 0.9.
- the present invention is suitable for products wherein the food grade bacteria do not need to be encapsulated. Encapsulation is often cumbersome and expensive. Therefore another embodiment of the present invention comprises food grade bacteria that are not encapsulated.
- composition of the present invention does not contain oatfibers.
- composition of the present invention does not contain live Saccharomyces species.
- composition of the present invention does not contain more than 40wt% of wheat flour.
- composition of the present invention may be produced in any known method.
- a preferred embodiment encompasses a method for making a composition according to the present invention wherein the dry food grade bacterium is rehydrated in the presence of lecithin .
- Example 1 Lactobacillus reuteri in a spread with Lecithin
- Low fat (28%) spreads were prepared (table 1) using standard processing conditions. Freeze dried L. reuteri cells were hydrated and mixed into the product. Viability was assessed by plate counting and expressed as the % of the number of cells directly after production. Products were stored at 5°C for 12 weeks and viability was checked every 3 weeks. The number of viable cells found over storage was significantly higher in spreads containing 0.1% lecithin when compared to spreads containing no lecithin (table 2) .
- Table 2 Survival of L.reuteri in 28% fat spread with or without Lecithin over storage for 12 weeks at 5°C. Survival is expressed as % of the start level.
- Example 2 Lactobacillus reuteri hydrated in the presence of Lecithin
- Low fat (28%) spreads were prepared using a standard recipe (table 1) and standard processing conditions. Freeze dried L. reuteri cells were hydrated in the presence or absence of Lecithin and subsequently mixed into the product. Viability was assessed by plate counting and expressed as the % of the number of cells directly after production. Products were stored at 5°C for 12 weeks and viability was checked every 3 weeks. The number of viable cells found in spreads over storage was higher when cells had been hydrated in the presence of lecithin (table 3) .
- Table 3 Survival of L.reuteri in 28% fat spread over storage for 12 weeks at 5°C. Freeze dried L. reuteri was hydrated with or without Lecithin before inclusion in the spread. Survival is expressed as % of the amount dosed at the start.
- Low fat (28%) spreads were prepared using a standard recipe and standard processing conditions (Table 1). Different amounts (0-1.0%) of Lecithin were included in the products. Freeze dried L. reuteri cells were hydrated in the presence of Polysorbate 80 and subsequently mixed into the product. Viability was assessed by plate counting and expressed as the % of the number of cells directly after production. Products were stored at 5°C for 6 weeks and viability was checked every 3 weeks. The number of viable cells found in spreads over storage was directly related to the Lecithin concentration with best survival found in spreads with the highest Lecithin concentration (1%) (table 4). Table 4: Survival of L.reuteri in 28% fat spread over storage for 6 weeks at 5°C. Spreads contained no, 0.1%, 0.5% or 1.0% native sunflower Lecithin. Survival is expressed as % of the start level.
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Abstract
The present invention relates to a composition comprising live food grade bacterium and lecithinwherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt%.It was surprisingly found that lecithin enhances the viability of bacteria in compositions.
Description
Composition comprising bacteria and lecithin.
Nowadays more and more food products are on the market containing probiotics. Probiotic cultures are intended to assist the body's naturally occurring gut microflora to reestablish the gut microflora balance. Claims are made that probiotics strengthen the immune system.
Although the name probiotica is widely used in the art it is defined as a live microbial food supplement that exerts beneficial effect for the host via improvement of the microbiological balance in the intestine (Ziemer and Gibson, Int. Dairy Journal 8 (1998) 473-479) . The amount of live bacteria is thus important.
Probiotic bacteria are widely used in chilled dairy products such as yoghurt. Whilst attempts have been made to produce spreads, such as margarine, which contain probiotics, problems have been encountered with bacterial viability and/or product quality. Since, unlike yoghurt which is purchased and consumed within a relatively short period after manufacture, margarine is stored much longer, sometimes even for many months after sale, while being consumed. The long term survival of probiotics in products with a longer shelf-life is a consideration since the product needs to deliver a sufficient dose of live bacteria at the point of consumption. Consequently, significant losses of viable bacteria over several weeks or months need to be avoided.
EP1732395 discloses a method for incorporating probiotics in a water-in-oil emulsion by adding the probiotic in a
hydrophobic medium to an already formed water-in-oil emulsion. The viability of the probiotics was thereby increased
WO2005/105980 discloses probiotic compositions which enable to maintain effectively physiological activity for a long time comprising a colorant.
WO01/91569 discloses fat-in oil spreads with live bacterial culture and a hydropexic hydrocolloid.
WO2006/12850 discloses a specific bifodobacterial species. A probiotic composition comprising this species with an acceptable excipients is also disclosed. Among the list of suitable excipients lecithin is mentioned.
WO2004/028460 discloses that certain vegetable oil may have an influence on the viability of probiotics. As oil are normally degummed, i.e. removal of phospholipids, there is no suggestion that lecithin may influence the viability.
US4,713,341 discloses a process for improving activity of acid producing bacteria in dairy media and for providing a buffering effect therein by addition of lecithin. It is directed to the use of starter culture for fermented diary products such as cheese. No probiotic activity is mentioned, and nothing is said about the viability of the bacteria after the fermentation process. In addition the examples are products with low fat (max 2%) .
JP 2003 334065 discloses a nucleic acid complex for protecting viable lactic acids in a mixture of gelatinizers
and water. The nucleic acid complex is added to an emulsion comprising lecithin and cocoabutter.
Donthidi et al in J. Pharmacy and pharmacology 2006, vol 58 suppl 1, page A34 discloses lactobacillus and bifodobacteria species encapsulated using alginate and lecithin. The obtained products are dry and have a water activity (Aw) of less than 0.5. Furthermore the disclosed product does not contain fat and cannot be considered to be a food product.
WO 01/32038 discloses fibrous-liponutrional complexes comprising nutritional substances. One of the nutrional substances may be lactobacilii and or lactospores. The fibrous-liponutrional complexes are dry powders (i.e. Aw < 0.5) and do not contain fat.
EP 0 339 750 discloses dried forms of leavening barms containing admixtures of lactobacillus and Saccharomyces species. In one example a whole wheat barm paste was made for making a loaf of bread. The barm paste contains soybean oil containing 66% of lecithin. The barm had a water content of 58% and a soybean oil content of 11% on dry matter which amounts to 4.6 wt% of soybean oil.
US 2007/0160589 discloses a probiotic food containing a beneficial amount of dry active probiotic cultures. The food item contains a continuous fat-based coating with a low water activity level, from about 0.2 to about 0.4.
It is therefore an object of the present invention to have a composition comprising bacteria, wherein the survival
rate of the bacteria is increased. It is also an object of the invention to have a food product wherein the survival rate of the bacteria is increased. Another object of the invention is to have a composition comprising bacteria that has a long shelf life, e.g. longer than 4 weeks or even up to 2 to 3 months. Yet another object of the present invention is to have a composition comprising bacteria wherein the bacteria are not encapsulated.
It was surprisingly found that a composition comprising lecithin enhances the survival rate of bacteria in the composition .
Detailed description The present invention concerns a composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt%.
Lecithin is a mixture of phospholipids. The lecithin may be obtained by degumming the extracted oil of the seeds. The main phospholipids in lecithin are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine and phosphatidic acid. They are often abbreviated to PC, PI, PE, and PA respectively. The lipids may contain fatty acids like palmitic acid, stearic acid, oleic acid, linoleic acid and alpha-linoleic acid.
Preferably the lecithin is present in an amount of from 0.01 to 10 wt%. More suitably the composition comprises from 0.05 to 5 wt% lecithin, most suitably from 0.1 to 2 wt%.
Preferred food grade bacteria are Lactobacillus, Bifidobacterium and Streptococcus .
Preferably the food grade bacterium is a probiotic. The probiotic bacteria used according to the present invention may be any conventional probiotic bacteria. It is preferred that the probiotic bacteria are selected from genera Bifidobacterium, Propionibacterium, Enterococcus, Streptococcus, Lactococcus, Bacillus, Pediococcus, Micrococcus, Leuconostoc, Weissella, Oenococcus and Lactobacillus with Lactobacillus, Bifidobacterium and Streptococcus being the most preferred.
Suitable types of probiotic bacteria which may be used include; Bacillus natto, Bifidobacterium adolescentis, B. animalis, B. breve, B. bifidum, B. infantis, B. lactis, B. longum, Enterococcus faecium, Enterococcus faecalis,
Escherichia coli, Lactobacillus acidophilus, L. brevis, L. easel , L. delbrueckii , L. fermentum, L. gasseri, L. helveticus, L. johnsonii , L. lactis, L. paracasei , L. plantarum, L. reuteri , L. rhamnosus, L. sakei, L. salivarius, Lactococcus lactis, Lactococcus cremoris,
Leuconostoc mesenteroides, Leuconostoc lactis, Pediococcus acidilactici , P. cerevisiae, P. pentosaceus,
Propionibacterium freudenreichii , Propionibacterium shermanii and Streptococcus salivarius .
Particular probiotic strains which are suitable according to the present invention are: Lactobacillus casei shirota, Lactobacillus casei immunitas, Lactobacillus casei DN-114 001, Lactobacillus rhamnosus GG (ATCC53103) , Lactobacillus
reuteri ATCC55730/SD2112, Lactobacillus rhamnosus HNOOl, Lactobacillus plantarum 299v (DSM9843) , Lactobacillus johnsonii LaI (1-1225 CNCM), Lactobacillus plantarum WCFSl, Lactobacillus helveticus CP53, Bifidobacterium lactis HN019, Bifidobacterium animalis DN-173010, Bifidobacterium animalis BbI2, Bifidobacterium infantis 35624, Lactobacillus casei 431, Lactobacillus acidophilus NCFM, Lactobacillus reuteri INGl, Lactobacillus salivarius UCC118, Propionibacterium freudenreichii JS, Escherichia coli Nissle 1917.
It is to be understood that any of the above mentioned bacteria may be genetically modified bacteria or they may be food-grade bacteria commonly used in industrial processes .
According to a preferred embodiment of the invention the amount of bacterium is 104 to 1011 Colony forming units (Cfu) per gram of product. More preferably 106 to 108 cfu/g.
The skilled person will appreciate that the amount of bacterium depends on the type of bacterium used and the serving size of the composition.
Suitable compositions according to the invention are emulsions. Suitably emulsions have from 0.5 to 80 wt% of fat, more suitably from 10 to 60 wt% of fat, or even from 20 to 40 wt% of fat. Preferably the fat is vegetable fat. Preferably less than 80% of the fat is cocoa fat.
Preferably the composition is a food product, such as a spread, yoghurt, mayonnaise. Suitable food products are margarines, dairy spreads, creams, and yoghurt drinks.
In a preferred embodiment the emulsion of the present invention is fat-continuous.
Water activity (aw) refers to the availability of water in a food or beverage and represents the amount of water that is available to support microbial growth. Pure water has an aw of 1.00. Water activity is defined as the ratio of vapor pressure of food to vapor pressure of pure water. It is different from water content.
In a preferred embodiment the composition according to the invention has a water activity aw of at least 0.5.
The present invention is particularly suitable for compositions wherein the water activity aw is at least 0.5. In contrast to the present invention, until now many measures for increasing the survival rate of bacteria are directed to decreasing the water activity of the composition by e.g. drying (spray- or freeze-drying) or freezing the composition or by encapsulation. Dry compositions usually have an aw of lower than 0.4 or even lower than 0.2. The present invention provides a solution for the survival of food grade bacteria for compositions with a high water activity such as for many food products. In a preferred embodiment the composition according to the present invention has a water activity aw of at least 0.6, preferably between 0.7 and 0.95, more preferably between 0.8 and 0.9.
In addition, the present invention is suitable for products wherein the food grade bacteria do not need to be encapsulated. Encapsulation is often cumbersome and expensive. Therefore another embodiment of the present invention comprises food grade bacteria that are not encapsulated.
Preferably the composition of the present invention does not contain oatfibers.
Preferably the composition of the present invention does not contain live Saccharomyces species.
Preferably the composition of the present invention does not contain more than 40wt% of wheat flour.
The composition of the present invention may be produced in any known method.
A preferred embodiment encompasses a method for making a composition according to the present invention wherein the dry food grade bacterium is rehydrated in the presence of lecithin .
Examples :
Measuring viability of probiotics in spreads
Portions of 2Og of a spread were melted in 90 ml sterile peptone-physiological salt solution for 20 min at 39°C. Subsequently this mixture was shaken for 10 min. The water phase was diluted further in peptone-physiological salt solution in steps of 10-fold by mixing each time 1 ml of the concentrate into 9ml of sterile peptone-physiological
salt solution. Appropriate dilutions were pour plated using MRS as the cultivation agar for L. reuteri . Petri dishes were incubated for 2 days under anaerobic conditions at 37°C and plates carrying 30-300 colonies were used for counting the actual number of colonies. The number of live cells per gram of product was calculated, taking into account the dilution steps that were applied, and expressed as the number of colony forming units per gram of product (Cfu/g) .
Example 1: Lactobacillus reuteri in a spread with Lecithin
Low fat (28%) spreads were prepared (table 1) using standard processing conditions. Freeze dried L. reuteri cells were hydrated and mixed into the product. Viability was assessed by plate counting and expressed as the % of the number of cells directly after production. Products were stored at 5°C for 12 weeks and viability was checked every 3 weeks. The number of viable cells found over storage was significantly higher in spreads containing 0.1% lecithin when compared to spreads containing no lecithin (table 2) .
Table 1: Ingredients for 28 wt% fat spread
Table 2: Survival of L.reuteri in 28% fat spread with or without Lecithin over storage for 12 weeks at 5°C. Survival is expressed as % of the start level.
Time (weeks) 0 4 6 12
NO Lecithin 1 00 4.3 2. 6 0. 1
0.1% native sunflower Lecithin 1 00 48.8 6. 3 4. 5
Example 2: Lactobacillus reuteri hydrated in the presence of Lecithin
Low fat (28%) spreads were prepared using a standard recipe (table 1) and standard processing conditions. Freeze dried L. reuteri cells were hydrated in the presence or absence of Lecithin and subsequently mixed into the product. Viability was assessed by plate counting and expressed as the % of the number of cells directly after production. Products were stored at 5°C for 12 weeks and viability was checked every 3 weeks. The number of viable cells found in spreads over storage was higher when cells had been hydrated in the presence of lecithin (table 3) .
Table 3: Survival of L.reuteri in 28% fat spread over storage for 12 weeks at 5°C. Freeze dried L. reuteri was hydrated with or without Lecithin before inclusion in the spread. Survival is expressed as % of the amount dosed at the start.
Time (weeks) 0 4 6 9 12 no Lecithin in hydration medium 56 .2 54. 0 7.8 4. 1 0. 5
1% Lecithin in hydration medium 38 .5 53. 0 14.8 5. 0 0. 7
Example 3 : Lecithin concentration
Low fat (28%) spreads were prepared using a standard recipe and standard processing conditions (Table 1). Different amounts (0-1.0%) of Lecithin were included in the products. Freeze dried L. reuteri cells were hydrated in the presence of Polysorbate 80 and subsequently mixed into the product. Viability was assessed by plate counting and expressed as the % of the number of cells directly after production. Products were stored at 5°C for 6 weeks and viability was checked every 3 weeks. The number of viable cells found in spreads over storage was directly related to the Lecithin concentration with best survival found in spreads with the highest Lecithin concentration (1%) (table 4).
Table 4: Survival of L.reuteri in 28% fat spread over storage for 6 weeks at 5°C. Spreads contained no, 0.1%, 0.5% or 1.0% native sunflower Lecithin. Survival is expressed as % of the start level.
Time (weeks) 0 3 6
0% Lecithin 100 4.4 3 .2
0.1% Lecithin 100 12. 0 5 .4
0.5% Lecithin 100 26. 4 8 .5
1% Lecithin 100 32. 2 1 0.8
Claims
1. Composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt%.
2. Composition according to claim 1 wherein the food grade bacterium is a probiotic.
3. Composition according to claim 1 wherein the food grade bacterium is selected from the genera Lactobacillus, Bifidobacterium, and streptococcus .
4. Composition according to any of the previous claims wherein lecithin is present in an amount of from 0.01 to 10 wt%.
5. Composition according to any of the previous claims wherein the amount of bacterium is 104 to 1011 Colony forming units (Cfu) per gram of product.
6. Composition according to any of the previous claims wherein the composition is an emulsion.
7. Composition according to claim 6 wherein the emulsion is a fat-continuous emulsion.
8. Composition according to any of the previous claims wherein the composition is a food product.
9. Composition according to claim 8 wherein the food product is a spread, yoghurt, mayonnaise.
10. Composition according to any of the previous claims wherein the composition has a water activity aw of at least 0.6.
11. Composition according to any of the previous claims wherein the food grade bacteria is not encapsulated.
12. Method for making a composition according to any of the previous claims wherein the food grade bacterium is rehydrated in the presence of lecithin.
Priority Applications (4)
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EP08774159A EP2164350A2 (en) | 2007-07-13 | 2008-06-20 | Composition comprising bacteria and lecithin |
BRPI0812647-0A2A BRPI0812647A2 (en) | 2007-07-13 | 2008-06-20 | "COMPOSITION AND METHOD FOR PRODUCING COMPOSITION" |
AP2010005111A AP2010005111A0 (en) | 2007-07-13 | 2008-06-20 | Composition comprising bacteria and lecithin |
ZA2009/08804A ZA200908804B (en) | 2007-07-13 | 2009-12-10 | Composition comprising bacteria and lecithin |
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EP07112451 | 2007-07-13 |
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EP (1) | EP2164350A2 (en) |
AP (1) | AP2010005111A0 (en) |
BR (1) | BRPI0812647A2 (en) |
WO (1) | WO2009010368A2 (en) |
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GB2471671A (en) * | 2009-07-06 | 2011-01-12 | Cadbury Holdings Ltd | Savoury water in oil food emulsion |
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US8444967B2 (en) | 2010-07-09 | 2013-05-21 | Master Supplements, Inc. | Treatment including prebiotic composition for use with probiotics |
US8568712B2 (en) | 2007-02-01 | 2013-10-29 | Master Supplements, Inc. | Enzyme and prebiotic combinations for enhancing probiotic efficacy |
US9771199B2 (en) | 2008-07-07 | 2017-09-26 | Mars, Incorporated | Probiotic supplement, process for making, and packaging |
US9210945B2 (en) * | 2009-07-31 | 2015-12-15 | The Iams Company | Animal food having low water activity |
US8691303B2 (en) * | 2009-07-31 | 2014-04-08 | The Iams Company | Dusted animal food |
US10104903B2 (en) | 2009-07-31 | 2018-10-23 | Mars, Incorporated | Animal food and its appearance |
US9173423B2 (en) * | 2009-07-31 | 2015-11-03 | The Iams Company | Animal food kibble with electrostatically adhered dusting |
US20110027417A1 (en) * | 2009-07-31 | 2011-02-03 | Patrick Joseph Corrigan | Process for Dusting Animal Food |
US20110070334A1 (en) * | 2009-09-20 | 2011-03-24 | Nagendra Rangavajla | Probiotic Stabilization |
CN103167807B (en) * | 2010-08-26 | 2015-11-25 | 陶氏环球技术有限责任公司 | Strengthen the method for the storage stability of probio |
US20120156330A1 (en) * | 2010-12-16 | 2012-06-21 | Nakhasi Dilip K | Low sodium margarine spread enriched with probiotics field |
US20130295227A1 (en) * | 2012-05-01 | 2013-11-07 | Robbert H. ter Haar | Composition Comprising a Sensitive Ingredient |
MY182613A (en) * | 2013-12-06 | 2021-01-27 | Mjn Us Holdings Llc | Probiotic stabilization |
CZ306548B6 (en) * | 2014-12-04 | 2017-03-01 | Výzkumný ústav mlékárenský, s.r.o. | A dried probiotic preparation with the moisturizing effect for special applications |
CA2975219C (en) | 2015-02-16 | 2022-02-22 | Mars, Incorporated | Interlocking kibble |
US10946050B2 (en) * | 2015-03-16 | 2021-03-16 | Imagilin Technology Llc | Compositions comprising probiotics and methods of use thereof |
MX2017013715A (en) | 2015-04-28 | 2018-03-02 | Mars Inc | Process of preparing a sterilized wet pet food product. |
CN109803666A (en) * | 2015-11-30 | 2019-05-24 | 医迈霖科技公司 | Composition and its application method including probiotics |
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---|---|---|---|---|
GB2471671A (en) * | 2009-07-06 | 2011-01-12 | Cadbury Holdings Ltd | Savoury water in oil food emulsion |
Also Published As
Publication number | Publication date |
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BRPI0812647A2 (en) | 2014-09-30 |
AP2010005111A0 (en) | 2010-02-28 |
ZA200908804B (en) | 2011-03-30 |
US20090017163A1 (en) | 2009-01-15 |
EP2164350A2 (en) | 2010-03-24 |
WO2009010368A3 (en) | 2009-03-12 |
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