Fermented food products containing probiotic strains
US-9474300-B2 · Oct 25, 2016 · US
US8945641B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-8945641-B2 |
| Application number | US-44388307-A |
| Country | US |
| Kind code | B2 |
| Filing date | Oct 1, 2007 |
| Priority date | Oct 2, 2006 |
| Publication date | Feb 3, 2015 |
| Grant date | Feb 3, 2015 |
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The invention relates to the use of acacia gum (or gum Arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular, of fermented milk products.
Opening claim text (preview).
The invention claimed is: 1. A method of preparing a fermented fresh food product wherein said method comprises a step of fermenting an appropriate food substrate by a ferment comprising one or more strains of Bifidobacterium animalis , wherein said method comprises the addition of gum Arabic to said food product before packaging of said food product, and wherein the final concentration of gum Arabic in said food product is from about 0.1 to about 3% by weight.…
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Chemistry & Metallurgy · mapped topic
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