Process flavours with low acrylamide
US-2016249649-A1 · Sep 1, 2016 · US
Culture product of microorganism belonging to the genus Wickerhamomyces
US10485255B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10485255-B2 |
| Application number | US-201615544435-A |
| Country | US |
| Kind code | B2 |
| Filing date | Jan 18, 2016 |
| Priority date | Jan 19, 2015 |
| Publication date | Nov 26, 2019 |
| Grant date | Nov 26, 2019 |
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- Title
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- Abstract
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Abstract
Official abstract text for this publication.
The culture product is obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium.
First claim
Opening claim text (preview).
The invention claimed is: 1. A culture product obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium, wherein the microorganism belonging to the genus Wickerhamomyces is at least one selected from the group consisting of Wickerhamomyces pijperi NBRC1290 and Wickerhamomyces pijperi NBRC1887. 2. The culture product according to claim 1 , wherein the milk component-containing culture medium is a whey-containing culture medium. 3. The culture product according to claim 1 , wherein the milk component-containing culture medium further comprises at least one selected from the group consisting of benzoic acid and a salt thereof. 4. A flavoring composition comprising the culture product according to claim 1 . 5. A cosmetic product comprising the culture product according to claim 1 . 6. A food or a drink comprising the culture product according to claim 1 . 7. A pharmaceutical product comprising the culture product according to claim 1 . 8. A method for imparting an aroma to a cosmetic product, a food or a drink, or a pharmaceutical product, the method comprising: adding the culture product according to claim 1 to the cosmetic product, food, drink, or pharmaceutical product. 9. A flavoring composition comprising the culture product according to claim 2 . 10. A flavoring composition comprising the culture product according to claim 3 . 11. A method for imparting an aroma to a cosmetic product, a food or a drink, or a pharmaceutical product, the method comprising: adding the culture product according to claim 2 to the cosmetic product, food, drink, or pharmaceutical product. 12. A method for imparting an aroma to a cosmetic product, a food or a drink, or a pharmaceutical product, the method comprising: adding the culture product according to claim 3 to the cosmetic product, food, drink, or pharmaceutical product.
Assignees
Inventors
Classifications
Fungi, e.g. yeasts · CPC title
Carboxylic acid esters · CPC title
Ascomycota · CPC title
Fruit flavours · CPC title
Formulations or additives for perfume preparations (essential oils or perfumes per se C11B9/00) · CPC title
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Frequently asked questions
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- What does patent US10485255B2 cover?
- The culture product is obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium.
- Who is the assignee on this patent?
- Yakult Honsha Kk
- What technology area does this patent fall under?
- Primary CPC classification A23L27/10. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Nov 26 2019 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).