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1. (WO2017171601) ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT
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Pub. No.: WO/2017/171601 International Application No.: PCT/SE2017/000022
Publication Date: 05.10.2017 International Filing Date: 30.03.2017
IPC:
A23J 3/14 (2006.01) ,A23L 7/10 (2016.01) ,A23L 7/104 (2016.01) ,A23J 3/30 (2006.01) ,A23L 29/20 (2016.01) ,A23L 33/185 (2016.01) ,C12N 9/10 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
14
Vegetable proteins
[IPC code unknown for A23L 7/10][IPC code unknown for A23L 7/104]
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
30
by hydrolysis
[IPC code unknown for A23L 29/20][IPC code unknown for A23L 33/185]
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
10
Transferases (2.)
Applicants:
OATLY AB [SE/SE]; Stora Varvsgatan 6A SE-211 19 Malmö, SE
Inventors:
TRIANTAFYLLOU, Angeliki; GR
Agent:
AWA SWEDEN AB; Stortorget 17, 1 tr Box 1066 251 10 Helsingborg, SE
Priority Data:
1600119-001.04.2016SE
Title (EN) ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT
(FR) BASE D'AVOINE ET PRODUIT FERMENTÉ COMPRENANT LA BASE D'AVOINE PRÉSENTANT UNE VISCOSITÉ AMÉLIORÉE
Abstract:
(EN) A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.
(FR) L'invention concerne un procédé de production d'un produit alimentaire non laitier à viscosité améliorée comprenant les étapes consistant à prévoir un mélange de base d'avoine désamidée et d'isolat de protéine végétale, à réticuler des unités de glutamine et de lysine de l'isolat de protéine et de la protéine d'avoine présente dans la base d'avoine au moyen de transglutaminase, et à faire fermenter le mélange au moyen d'une culture de départ de yaourt, de crème aigre ou de fromage. L'invention concerne également des produits pouvant être obtenus par le procédé et leur utilisation.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)