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1. WO2022003012 - PRODUCTION OF DAIRY AND DAIRY ANOLOGUE PRODUCTS WITH PICHIA KLUYVERI YEAST

Publication Number WO/2022/003012
Publication Date 06.01.2022
International Application No. PCT/EP2021/067971
International Filing Date 30.06.2021
IPC
A23C 9/12 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
A23C 11/10 2021.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
10containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
A23L 2/38 2021.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38Other non-alcoholic beverages
A23L 7/20 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
20Malt products
A23L 25/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
A23L 33/135 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
135Bacteria or derivatives thereof, e.g. probiotics
Applicants
  • CHR. HANSEN A/S [DK]/[DK]
Inventors
  • BULDO, Patrizia
  • FERNANDEZ, Raquel
  • TANG, Kasui
  • NIELSEN, Kristian Fog
  • GEPPEL, Asger
Priority Data
20183014.830.06.2020EP
20198931.629.09.2020EP
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) PRODUCTION OF DAIRY AND DAIRY ANOLOGUE PRODUCTS WITH PICHIA KLUYVERI YEAST
(FR) PRODUCTION DE PRODUITS LAITIERS ET ANALOGUES LAITIERS AU MOYEN D’UNE LEVURE PICHIA KLUYVERI
Abstract
(EN) The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures thereof. Fermentation of such products can be made using a starter culture composition comprising Pichia kluyveri strain(s) and lactic acid bacteria strain(s). The composition optionally comprises carbohydrate(s) which is sucrose, fructose and/or glucose.
(FR) La présente invention concerne la préparation de produits alimentaires fermentés, comprenant des produits laitiers ou des produits analogues laitiers, avec Pichia kluyveri et des bactéries lactiques en présence d’’un ou plusieurs glucides, qui est le saccharose, le fructose, le glucose ou des mélanges de ceux-ci. La fermentation de tels produits peut être réalisée au moyen d’une composition de culture de départ comprenant une ou plusieurs souches de Pichia kluyveri et une ou plusieurs souches de bactéries lactiques. La composition comprend facultativement un ou plusieurs glucides qui sont le saccharose, le fructose et/ou le glucose.
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