Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-09-19
1998-11-10
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426 43, 426 61, 426573, 426580, 426585, 426602, 426604, 426605, 426658, 435101, 435104, 4352529, A23C 912, A23G 300
Patent
active
058340432
DESCRIPTION:
BRIEF SUMMARY
This is a 35 U.S.C. 371 national application of PCT/EP93,03338, filed Nov. 26, 1993.
BACKGROUND OF THE INVENTION
A large number of food products like mayonnaises, dressings, margarines, spreads or low-fat or zero-fat substitutes, can be stabilized by polysaccharides as emulsion stabilizers or thickening agents. Also in the medical, pharmaceutical and cosmetic fields, polysaccharides are used as emulsion stabilizers. Well known polysaccharides are obtained from a variety of plant seeds, e.g. guar gum from Cyamopsis tetragonaloba (guar), or locust bean gum (LBG) from locust bean. Other well known sources are seaweeds, giving carrageenan, alginates or agar.
One disadvantage of all these polysaccharides is, that the supply of the sources and thus the constant availability of the polysaccharides, is not certain, while demands are ever growing. This has already led to high and fluctuating prices for a highly functional polysaccharide like LBG. As an option to produce a product at reasonable prices the process described in
EP-B-0121960 (UNILEVER) was developed for converting the cheaper, but less versatile polysaccharide guar gum into a clearly improved gum. A potentially commercial production of the required guar .alpha.-galactosidase was described in WO-A-87/07641 (UNILEVER)=U.S. Pat. No. 5,082,778.
Another disadvantage is that the isolation procedure for polysaccharides from seeds or seaweed is rather cumbersome.
A further disadvantage is that most of the polysaccharides have not the highly wanted, non-Newtonian property of shear-thinning, which is the effect that the viscosity reversibly decreases as the shear is enhanced, even at low concentrations.
A polysaccharide that both has the wanted shear-thinning property and is reliable with respect to production and isolation, is xanthan gum, a polysaccharide produced by the bacterium Xanthomonas campestris through fermentation. Consequently, xanthan gum is increasingly used in food and medical products and is expected to have by far the highest growth potential in the coming years. However, the producing microorganism, Xanthomonas campestris, is not food-grade. Moreover, a food product containing added xanthan gum has often to be labelled as containing an additive. This is disadvantageous in view of the present trends towards healthy "green" or only scarcely labelled food products.
Thus a need exists for a polysaccharide produced by a food-grade microorganism, having properties similar to or even superior to xanthan gum. Such a polysaccharide can either be added to the food product and the resulting product has to be labelled (but then the product is a so-called "friendly labelled" additive), or it can be produced in situ without the necessity of any labelling, because the microorganism is food-grade.
SUMMARY OF THE INVENTION
The present invention is based on the results of a large screening program involving about 600 lactic acid bacteria strains present in various food products, e.g. olives, traditional cheeses, and sour dough, which screening program resulted in the isolation of 30 exopolysaccharides-producing strains having thickening and/or emulsion-stabilizing properties. However, only some of these 30 lactobacilli, which appeared to be present in meat products, especially in Belgian sausages, produce exopolysaccharides (EPS) having (1) thickening and/or (2) emulsion stabilizing properties and/or even show (3) the highly desirable shear-thinning property, in particular at low concentrations. As an example thereof a Lactobacillus strain was isolated, characterised as a Lactobacillus sake like strain and given the name Lactobacillus sake like strain O-1. This strain, combining the three different properties mentioned above, was deposited under the conditions of the Budapest Treaty at the Centraalbureau voor Schimmelcultures in Baarn, The Netherlands with number CBS 532.92.
The present invention relates to an EPS obtainable from said Lactobacillus sake like strain O-1 as well as to exopolysaccharides obtainable from similar Lactobacillus sake like strain
REFERENCES:
patent: 4396763 (1983-08-01), Tsuchiya et al.
patent: 5204247 (1993-04-01), Adachi et al.
H. Mizoguchi et al., "Separation of promotion factor on enzymic dissolution of rice from autolyzate of lactic acid bateria", Chemical Abstracts, 1991, vol. 115, No. 13, 1341841q, p. 805.
K. Higashi et al., "Nutritional requirement of hiochi bacteria under high ethanol concentration. VIII. Effect of ethanol on teichoic acid and polysaccharide in cell walls", Chemical Abstracts, 1989, vol. 110, No. 5, 36538k, p. 312.
J. Cerning et al., "Isolation and characterization of exocellular polysaccharide produced by lactobacillus bulgaricus", Chemical Abstracts, 1986, vol. 105, No. 23, 205849s, p. 322.
Ledeboer Adrianus Marinus
Robijn Gerard Willem
Van Den Berg Dirk Johannes Cornelis
Vreeker Robert
Quest International B.V.
Wong Leslie
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