Heteropolysaccharides

Patent metadata

Field	Value
Publication number	US-11325986-B2
Application number	US-201415034231-A
Country	US
Kind code	B2
Filing date	Nov 3, 2014
Priority date	Nov 5, 2013
Publication date	May 10, 2022
Grant date	May 10, 2022

Abstract

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.

First claim

The invention claimed is:

1. A yoghurt comprising a heteropolysaccharide composed of at least about 90%, based on dry matter, of monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and wherein the heteropolysaccharide has a molecular weight of 500 kDa to 1500 kDa, wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and wherein the pentasaccharide has the following composition:
glucose: galactose: rhamnose: N-acetylgalactosamine=2:1:1:1,
wherein the heteropolysaccharide is from Streptococcus thermophilus.

2. The yoghurt according to claim 1 , wherein the pentasaccharide is composed of 40 mole % glucose, 20 mole % galactose, 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.

3. A process for production of a yoghurt comprising adding a heteropolysaccharide composed of at least about 90%, based on dry matter, of monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and wherein the heteropolysaccharide has a molecular weight of 500 kDa to 1500 kDa, wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, or adding a bacterium capable of producing said heteropolysaccharide, to a milk product, and then fermenting the milk product,
wherein the pentasaccharide has the following composition:
glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1;
wherein the heteropolysaccharide is from Streptococcus thermophilus.

4. A process for the production of the yoghurt as defined in claim 1 comprising culturing a lactic acid bacterium under conditions conducive for the production of the heteropolysaccharide, wherein the lactic acid bacterium produces a heteropolysaccharide composed of at least about 90%, based on dry matter, of monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and wherein the heteropolysaccharide has a molecular weight of 500 kDa to 1500 kDa, wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and wherein the pentasaccharide has the following composition:
glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1,
wherein the heteropolysaccharide is from Streptococcus thermophilus.

5. A yoghurt comprising the heteropolysaccharide according to claim 1 , wherein the texture and/or viscosity is improved, as evaluated by allowing a spoonful of yoghurt to flow from the spoon, wherein the yoghurt flowing from the spoon while forming a formation of a thread indicates improved texture and/or viscosity.

6. The yoghurt of claim 1 , wherein the heteropolysaccharide is from Streptococcus salivarius thermophilus.

7. The yoghurt of claim 6 , wherein the heteropolysaccharide is from a bacterium selected from the group consisting of
Streptococcus salivarius thermophilus NGB-22D, deposited on 28 Feb. 2012 as CBS132067 at the Centraalbureau voor Schimmelcultures (Fungal Biodiversity Centre), Utrecht and
Streptococcus salivarius thermophilus DS65008, deposited on 18 Jun. 2013 as CBS135685 at the Centraalbureau voor Schimmelcultures (Fungal Biodiversity Centre), Utrecht.

Assignees

• Dsm Ip Assets Bv

Inventors

• Maljaars Cornelia Elizabeth Paulina
• Van Hee Pim

Classifications

• C08L5/00

  Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00 · CPC title

• A23C9/1238

  using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus · CPC title

• A23C19/09

  Other cheese preparations; Mixtures of cheese with other foodstuffs · CPC title

• A23C9/137

  Thickening substances · CPC title

• C12N1/205

  Bacterial isolates · CPC title