Van den Bergh’s US Patent 6210719 is a Yoghurt flavour composition made through double fermentation, both terminated by pasteurisation. The original application, filed 1995, was for a European Patent.


Synthetic Acetaldehyde, which is currently used (in Yoghurt-flavours for foods), is avoided completely. The invention gives a flavour which matches Yoghurt at a dilution of fifty. The concept seems to be borrowed from another patent for a microbiological process of Propionic Acid production.


Current competition:
Yakult Honsha Co. Ltd.
, The State of Oregon (Board of Higher Education/ Oregon State University), Seibutsu Kagaku Kenkyujo.


Abstract:



    Flavour composition suitable for imparting a yoghurt flavour to a food product and obtained by fermentation, characterised by a flavour so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavour of regular yoghurt, which can be obtained by a process, characterised by the following steps
    a. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium,
    b. pasteurising the fermentation broth,
    c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose,
    d. pasteurising the fermentation broth,
    e. optionally adding diacetyl.



Claim 1 of 12:


A process for preparation of a yogurt flavour composition comprising the following steps:



    a. fermenting a bacterium belonging to the genus Propionibacterium on a lactate containing fermentation medium to produce a fermentation broth,
    b. removing substance with enzymatic activity from the fermentation broth,
    c. subjecting the fermentation broth to enzymatic activity from yeast cells to produce a further fermentation broth,
    d. removing substance with enzymatic activity from the further fermentation broth; and
    e. obtaining a yogurt flavour composition.


Claim 9 of 12:


A yogurt flavor composition prepared by a process comprising the following steps:

    a. fermenting a bacterium belonging to the genus Propionibacterium on a lactate containing
    fermentation medium;
    b. inactivating microbial enzyme activity by pasteurization;
    c. fermenting the treated broth with a yeast;
    d. inactivating microbial enzyme activity by pasteurization; and
    e. obtaining a yogurt flavor composition.


By Navroz Havewala, just-food.com correspondent


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