WO1999009839A1 - Composition et produit la contenant - Google Patents

Composition et produit la contenant Download PDF

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Publication number
WO1999009839A1
WO1999009839A1 PCT/FI1998/000646 FI9800646W WO9909839A1 WO 1999009839 A1 WO1999009839 A1 WO 1999009839A1 FI 9800646 W FI9800646 W FI 9800646W WO 9909839 A1 WO9909839 A1 WO 9909839A1
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WO
WIPO (PCT)
Prior art keywords
composition
fat
probiotic
lactobacillus
prebiotic
Prior art date
Application number
PCT/FI1998/000646
Other languages
English (en)
Inventor
Sampsa Haarasilta
Tapani Reinikainen
Original Assignee
Cultor Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cultor Corporation filed Critical Cultor Corporation
Priority to AU88650/98A priority Critical patent/AU8865098A/en
Publication of WO1999009839A1 publication Critical patent/WO1999009839A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan

Definitions

  • the invention relates to a paste-like composition which is applicable for use as such and as a filling, coating or other component of various prod- ucts intended for human or animal consumption, and which contains probiotic.
  • the food product is preferably a bakery product, particularly a rye-containing bread, rusk, biscuit or the like.
  • a probiotic is a component containing live microorganisms that is added to an edible product, the component having a beneficial effect on the microbial balance in the host's intestines and hence on the host's well-being and health in general.
  • lactic acid bacteria are found to have this kind of health improving probiotic effect on both human beings and animals, which effect is based on the ability of the microbe to enhance the welfare of the intestinal flora by equilibrating the microbial population, whereby the quantities of harmful, e.g. carcinogenic compounds, and pathogenic microbes decrease.
  • Lactic acid bacteria are also found to reduce allergic symptoms and to alleviate lactose intolerance.
  • the probiotic effect may result both from a prebiotic compound produced by a microbe and from the ability of an intestinal microbe to equilibrate the growth of other microbes.
  • a prebiotic is a non-digestible ingredient of nourishment, which selectively stimulates the growth and/or activity of one or some beneficial intestinal bacteria, and which hence has a beneficial effect on the host's health.
  • certain oligo- and poly- saccharides, and possibly peptides which are not hydrolyzed nor absorbed in the gastro-intestinal tract, may act as prebiotics.
  • One important group of prebi- otics is fructo-oligosaccharides, other compounds having prebiotic effect include e.g. transglycosylated disaccharides, lactulose, palatinose- oligosaccharides and soybean oligosaccharides.
  • fermented milk products such as sour milk and yoghurt. These products are an important and palatable part of the diet of numerous people; whereas others avoid using fermented milk products both because of their acidity and because of the lactose they contain. So attempts have been made, for instance, to exploit the beneficial properties of yoghurt by modifying it and making other types of products therefrom.
  • the literature of the art discloses several products of this kind.
  • US Patent 4,968,512, Kharrazi discloses a yoghurt spread whose consistency, taste and structure resemble unripened cheese, but whose fat, cholesterol and calorie content is lower as compared with the unripened cheese.
  • the spread is made from milk, from which the major part of the fat and about 75% of the moisture are first removed, whereafter it is heated and yoghurt starter is added thereto in a conventional manner.
  • European Patent Application 741 975 discloses a sweet yoghurt product which is applicable for use in sweets and bakery products and which is prepared by fermenting a mixture, which contains protein, carbohydrate, fat, water and emulsifier, with a lactic acid bacterium and by adding a stabilizing agent to the mixture.
  • a yoghurt product with a soft, paste-like consistency and a good taste is thus obtained according to the publication.
  • a similar sweet product, which is applicable for a filling for e.g. Danish pastries and biscuits is described in European Patent Application 256 561 , Ferrero.
  • This product is made from pre-fermented curd cheese or yoghurt, to which are added milk, sugar, fat, and possibly aroma and flavor compounds, and carob powder as an emulsifier.
  • European Patent Application 666 031 Barilla, discloses a similar paste, which is applicable for use as a filling of sweet confectionery products.
  • This product is also based on yoghurt, other in- gredients comprise anhydrous fat, saccharose, fat-free milk and live lyophi- lized lactic acid bacteria. According to the publication, the product contains the number of bacteria equivalent to yoghurt, about 8x10 5 and it combines the nutritional properties of yoghurt and the organoleptic properties of a sweet confectionery product.
  • the third contributing factor is that the quantities contained in the product, which quantities also otherwise are insufficient, do not pass unchanged through the gastro-intestinal tract and do not remain in the colon.
  • the prior art products are in general sweet products whose sugar, fat and energy content is high and which are used as a filling in sweet and fatty bakery products or sweets. Thus they are poorly applicable for everyday use.
  • lactic acid bacteria are also available as lyophilized preparations, which contain a pure culture or mixed culture of bacteria as their main ingredient and a protective agent necessary for lyophilization, a so- called cryoprotectant. In Finland these preparations are sold as pharmaceuticals and according to instructions the preparation is suspended in water or other suitable liquid before use.
  • a probiotic composition containing lyophilized micro-organisms is also described in WO 96/08261 , the University of New South Wales.
  • the composition contains about 2 to 20% by weight carrier which is modified or unmodified starch.
  • the product is in the lyophilized form, when the starch acts as a cryoprotectant during lyophilization.
  • the composition may also be a granular or microencapsulated preparation, whereby it preferably also contains fat.
  • the composition can be consumed as such or added to a variety of foods and drinks, such as yoghurt, ice cream and other dairy products, bakery products, edible oils and so on.
  • probiotics Saccharomyces, Bifidobactehum, Bacteroides, Closthdium, Fusobactehum, Propionibactehum, Streptococcus, Enterococcus, Lactococcus, Staphylococcus, Peptostreptococcus and Lacto- bacillus All the listed microorganisms are not commonly recognized in the field as probiotics, for instance, clostridia and staphylococci are more regarded as harmful organisms.
  • the object of this invention is to provide for the use of consumers a new type of a probiotic-containing edible product, in which the quantity of probiotic is sufficient to provide the desired probiotic effect, in which the number of bacteria and other properties remain unchanged for several months at room temperature, and which is both palatable and wholesome for the consumer.
  • the objects of the invention were achieved by forming a paste-like composition, the probiotic content of which is about 1x10 7 to 5x10 11 cfu/g.
  • the composition contains anhydrous fat or fat substitute. Additionally, the composition may also contain a prebiotic or it can be consumed with a prebiotic.
  • the invention relates to a paste-like composition which contains anhydrous fat or fat substitute and probiotic as the functional main ingredients, the probiotic content being about 1x10 7 to 5x10 11 cfu/g.
  • One of the functional main ingredients of the composition in accordance with the invention is thus anhydrous fat and/or fat substitute.
  • the fat may be any edible, anhydrous fat, such as anhydrous vegetable or animal fat or a mixture thereof.
  • the vegetable fat may originate from e.g. coconut, peanut, soybean, rape seed, etc., and it may be partly or completely hardened. Tallow and lard can be mentioned as examples of applicable anhydrous animal fats.
  • So-called low-cal fats such as Benefat® and Olestra® are preferably used as a substitute for fat, whereby the calorie content of the composition can be reduced and thus the properties of the product can be further improved.
  • a mixture of the fat and/or its substitute and a (light) bulking agent can also be used as the fat, whereby the energy content of the composition is reduced, but the properties of fat-soluble aromatic and flavouring agents come out well.
  • Suitable non-fat (light) bulking agents are e.g. dextrines, polydex- trose, such as Litesse®, and fibre products, such as Oatrim®.
  • the amount of fat or a fat preparation varies in the composition depending, for instance, on the nature of the fat so that, when using ordinary fat, the amount is smaller than when using a mixture of fat and substitute.
  • the amount of fat preparation in the composition may be about 30 to 85%, preferably about 40 to 70% or about 50 to 60%.
  • (Light) bulking agent can be used up to 30%, even in that case, the amount may vary depending on the nature of the (light) bulking agent used.
  • Suitable amounts of maltodextrose are, for instance, 10 to 25%, preferably about 15%, and polydextrose is used up to 30%, preferably about 20%.
  • the water activity, i.e. the Aw value, of the composition of the invention is low due to the second main ingredient, i.e. the anhydrous fat or fat substitute.
  • Low water activity has the advantage that the growth of microorganisms, in particular harmful moulds, is inhibited in the product.
  • the growth of the probiotic is also inhibited, but it stays viable in the product and thus the probiotics content remains unchanged.
  • Another advantage of low water activity is that the composition remains paste-like, and moisture will not migrate therefrom to the food product, such as bread, in connection with use, which would deteriorate the structural and taste properties of the food product and enhance staling caused by microbes.
  • the Aw value of the composition is preferably less than about 0.70, more preferably less than about 0.50.
  • the other functional main ingredient of the composition of the in- vention is a probiotic.
  • High probiotic content is an important characteristic of the composition.
  • a sufficient amount of probiotic is included in the composition in order that the desired probiotic effect is achieved. So the amount of probiotic in the composition may also vary within a wide range, for instance, depending on the strain used and the total daily intake.
  • the content in the composition is about 1x10 7 to 5x10 11 cfu/g, preferably 1x10 8 to 1x10 11 cfu/g and more preferably about 1x10 9 to 1x10 10 cfu/g.
  • the probiotic may be any microorganism having a probiotic effect, such as e.g. a lactic acid bacterium, a bifidobactehum or a streptococcus. Organisms which belong to genera Streptococcus, Lactobacillus and Bifidobacte- hum are considered advantageous.
  • Lactobacillus GG Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgahcus, Lactobacillus reuterii, Streptococcus rhamnosus, Streptococcus thermophilus, Bifidobactehum bifidum and Bifidobactehum in- fantis can be mentioned as examples of suitable organisms.
  • the composition may contain the probiotic both as a pure culture, which consists of only one strain, and as a mixed culture, whereby it contains several different strains.
  • the probiotics may be either in the form of a suspension, when, however, the suspension is dried to a sufficiently low water activity before being added to the composition, or in the dried form. Probiotic preparations lyophilized in known manners are preferably used.
  • the composition of the invention is preferably used with a prebiotic.
  • the composition itself may then contain the prebiotic, the composition can be used as a spread, coating, filling or other component of a prebiotic-containing edible product, or the composition and the prebiotic can be consumed separately.
  • a synbiotic i.e. the combina- tion of a probiotic and a prebiotic, that is, the two first mentioned alternatives are considered advantageous.
  • the prebiotic may be e.g.
  • an oligosaccharide in particular fructo-oligosaccharide, such as oligofructose or inulin, galacto- oligosaccharide, palatinoseoligosaccharide, chicory or soybean oligosaccharide, raffinose, stachyose, gentio-oligosaccharide, non-degradable starch, lactulose, lactosaccharose, xylo- or isomalto-oligosacchahde.
  • Fructan the fructo-oligosaccharide naturally present e.g. in rye, lactulose and soybean oli- gosaccharides are considered advantageous prebiotics.
  • the prebiotic may be incorporated into the composition, when the final product i.e. the product per se filled or coated with the composition does not contain prebiotic, and option- ally when there is a desire to raise the prebiotic content to a specific, sufficient level for achieving the prebiotic effect.
  • What is a sufficient level is determined, for instance, on the basis of the probiotic, other ingredients and application of the composition, and thus it varies widely.
  • the recommended value for bifidogenic oligosaccharides is less than 15 g per day.
  • a suit- able prebiotic content of the composition is at most about 25%.
  • the prebiotics also have other favourable effects on the taste and quality of the composition.
  • the prebiotics enhance the flavour and aroma of the composition, they are non-cariogenic, their energy content is low, and like dietary fibres, they are not digested in the intestines.
  • the prebiotics are well suited for diabetics and also for the cure and prevention of constipation.
  • One of the most considerable properties in this connection is the ability of prebiotics to lower water activity; the prebiotic may thus contribute to obtain the desired low Aw value.
  • certain fructo-oligosaccharides for other properties as well, are well suited for fat substitutes or (light) bulking agents.
  • the composition may also contain other ingredients, such as aroma and flavor compounds, cheese powder, milk powder, yeast extract, salt and other conventional seasonings, builders, bulking agents, and so on. These ingredients are added in suitable amounts to obtain the desired taste and struc- ture, depending on the composition and final product concerned.
  • ingredients such as aroma and flavor compounds, cheese powder, milk powder, yeast extract, salt and other conventional seasonings, builders, bulking agents, and so on. These ingredients are added in suitable amounts to obtain the desired taste and struc- ture, depending on the composition and final product concerned.
  • Typical amounts of components of the composition in accordance with the invention may be, for instance, the following:
  • - Probiotics about 1x10 7 to 5x10 11 cfu/g - Fat, e.g. coconut fat, about 30 to 40% or fat substitute, e.g.
  • Benefat® about 50 to 60%
  • the energy content of the composition of the invention is preferably low, which requires the use of a fat substitute with low calorie content, i.e. a so-called low-cal fat or a non-fat (light) bulking agent.
  • the cheese used is preferably a low-calorie alternative, e.g. Low Fat Mature Cheddar (Golden Vale).
  • the composition is not sweet, i.e. its sweetener content is low, and the product is a salted snack in nature rather than a sweet bakery product.
  • the basic idea of the invention i.e.
  • compositions whose functional ingredients comprise anhydrous fat or fat substitute, a large amount of probiotic, possibly prebiotic, and whose water activity is low and which is consumed as a paste-like product as such or as a filling, coating or other component of another product, can naturally be applied for forming sweet products as well.
  • composition is readily prepared.
  • the dry ingredients are mixed together, the fat is creamed by beating and then added by carefully mixing to the dry ingredients.
  • the composition of the invention can be consumed as such. How- ever, it is preferably used as a coating or filling of edible products.
  • the edible product is preferably a bakery product, particularly a salted bakery product, which in a preferred embodiment is a rye-containing, soft or dry, sour bakery product.
  • a thin rye crispbread, with the probiotic-containing composition of the invention as filling, is described as the most preferable product.
  • Rye contains fructan (D. Petterson and P. Aman, Acta Agric. Scand. 37 (1987), 20-26), which is a fructo-oligosaccharide known as a prebiotic and which has a stimu- lating effect on the growth of particularly lactic acid bacteria and bifidobacteria.
  • composition in accordance with the invention can be packed as such and used in households or in baking industry as a spread, coating or filling for both soft and dry bakery products, such as plain breads, rolls, salted and sweet biscuits, cookies, rusks and snacks.
  • Various forms of packing are obvious to the person skilled in the art, e.g. table containers, one-serving tubs, tubes and other plastic, glass and carton containers can be mentioned as examples.
  • the composition is preferably used as a filling in ready-to-eat snack-type bars, thin crispbreads, and so on.
  • a preferable final product is a filled thin crispbread, which is prepared of rye flour or a mixture of rye flour and other flours, thus containing the prebiotic of rye, the fructan, and which as a filling contains the paste-like composition of the invention, having a probiotic and an anhydrous fat as main ingredients.
  • the final product utilizes a rye crispbread, such as FINN CRISP®, onto which is arranged a fill- ing, which mainly consists of low-cal fat and non-fat (light) bulking agent, probiotic, which is Lactobacillus, Streptococcus or Bifidobactehum, and cheese powder.
  • the probiotic is a strain of Lactobacillus acidophilus, Lactobacillus reuterii, Lactobacillus bulgahcus, Streptococcus thermophilus or Bifidobactehum bifidus or a mixed culture of these strains.
  • the amount of pro- biotic is about 1x10 7 to 5x10 11 cfu/g, which amount is sufficient to provide the probiotic effect. For instance, when the filling contains probiotic about 10 9 cfu/g, by consuming five thin crispbreads a day, the intake of probiotic is 0.5x10 11 cfu per day, which amount is sufficient to prevent traveller's diarrhea, for instance.
  • the composition is preserved as such at room temperature or in the cool. Preservation tests conducted in connection with the invention indicate that in practice, after six-month storage at room temperature, the composition had not changed at all as regards the structure and the bacterial content.
  • composition of the invention was prepared of the following ingredients: % (weight/weight)
  • the probiotic was Streptococcus thermophilus, TH3, Chr. Hansen's.
  • the fat was creamed with a blender, the dry ingredients were mixed together and added to the fat by carefully mix- ing,
  • Example 2 The composition of the invention was prepared of the following ingredients:
  • Aromatic preparation Emmenthal 2.5 Pepper extract 2.5 Probiotic 10.00
  • the probiotic was Lactobacillus acidophilus LA 5, Chr. Hansen's.
  • the composition was prepared in the manner described in Example 1.
  • the water activity of the composition was less than 0.5.
  • a light composition of the invention was prepared of the following ingredients:
  • the probiotic was Bifidobactehum Bb 12, Chr. Hansen's.
  • the composition was prepared in the manner described in Example 1.
  • the water activity was 0.3.
  • composition prepared according to Example 1 , 2 or 3 was used as a filling for a thin crispbread which was made of the following ingredients:
  • the thin crispbread was baked in the manner known per se and the filling was added in the manner described in the Finnish Patent Application 971119.
  • Table 1/1 The composition and energy content of the filled products are shown in Tables 1/1 to 1/3. Table 1/1
  • the viability of a commercially available lyophilized strain of Lactobacillus rhamnosus in a thin crispbread filling was studied in this example.
  • the thin crispbread filling prepared according to Example 2 was used as the filling.
  • changes in the number of bacteria in four different samples were studied, when the samples were preserved at room temperature and in a cold store (4 °C).

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une composition du type pâte que l'on peut utiliser en tant que telle, ou en tant que garniture, apprêt ou autre, dans divers produits alimentaires, et qui présente une teneur importante en probiotique. De préférence, le produit alimentaire est un produit de boulangerie, notamment du pain contenant du seigle, des biscottes, des biscuits ou analogue.
PCT/FI1998/000646 1997-08-22 1998-08-21 Composition et produit la contenant WO1999009839A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU88650/98A AU8865098A (en) 1997-08-22 1998-08-21 A composition and a product containing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI973475 1997-08-22
FI973475A FI108512B (fi) 1997-08-22 1997-08-22 Tahnamainen nautittavaksi tarkoitettu koostumus, sen käyttö ja sitä sisältävät tuotteet

Publications (1)

Publication Number Publication Date
WO1999009839A1 true WO1999009839A1 (fr) 1999-03-04

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Application Number Title Priority Date Filing Date
PCT/FI1998/000646 WO1999009839A1 (fr) 1997-08-22 1998-08-21 Composition et produit la contenant

Country Status (3)

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AU (1) AU8865098A (fr)
FI (1) FI108512B (fr)
WO (1) WO1999009839A1 (fr)

Cited By (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1010372A2 (fr) * 1998-12-15 2000-06-21 Novartis Nutrition AG Produit de boulangerie comprenant des bactéries lactiques vivantes lyophilisées
WO2002005652A1 (fr) * 2000-07-19 2002-01-24 Compagnie Gervais Danone Produits alimentaires cuits renfermant des levures vivantes et leur procede de preparation
FR2812794A1 (fr) * 2000-08-09 2002-02-15 Gervais Danone Sa Produits alimentaires cuits renfermant des levures vivantes et leur procede de preparation
EP1195095A2 (fr) * 2000-10-05 2002-04-10 St. Ivel Limited Produits alimentaires avec des bactéries d'acide lactique antimicrobiennes
WO2004112505A1 (fr) * 2003-06-16 2004-12-29 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Utilisation d'isomalt (melange de 1,6 gps et de 1,1 gpm) comme prebiotique, en particulier pour la fabrication d'un medicament destine au traitement de maladies intestinales
FR2863828A1 (fr) * 2003-12-23 2005-06-24 Gervais Danone Sa Produit alimentaire liquide comprenant des granules de bacteries lactiques
WO2005089564A1 (fr) 2004-03-19 2005-09-29 Danisco A/S Composition emulsifiante a raccourcir
DE102004061187A1 (de) * 2004-12-20 2006-07-06 Fuchs Gmbh Mischung zur Herstellung fermentierter Fleischwaren, Verwendung der Mischung in einem Verfahren zur Herstellung von Fleischwaren und danach hergestellte Fleischware
WO2006097949A1 (fr) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Melange d’au moins 6 especes de bacteries de l'acide lactique et/ou bifidobacteria dans la facrication du levain
WO2007058614A1 (fr) 2005-11-17 2007-05-24 Celac Sweden Ab Pain probiotique et son procede de fabrication
US7785635B1 (en) 2003-12-19 2010-08-31 The Procter & Gamble Company Methods of use of probiotic lactobacilli for companion animals
US7906112B2 (en) 2003-12-19 2011-03-15 The Procter & Gamble Company Canine probiotic Lactobacilli
US7998473B2 (en) 2003-12-19 2011-08-16 The Procter & Gamble Company Methods of treatment or prevention of gastrointestinal disorders using canine probiotic bifidobacterium
US8034601B2 (en) 2005-05-31 2011-10-11 The Procter & Gamble Company Feline probiotic bifidobacteria
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
EP2671453A1 (fr) * 2012-06-08 2013-12-11 Generale Biscuit Produit alimentaire avec une fourrage avec une grande quantité de cultures lactiques
JP2014054199A (ja) * 2012-09-11 2014-03-27 Ito En Ltd 乳酸菌含有固形食品及びその製造方法並びに乳酸菌含有固形食品の含有菌数保持方法
US8691303B2 (en) 2009-07-31 2014-04-08 The Iams Company Dusted animal food
US8809035B2 (en) 2003-12-19 2014-08-19 The Iams Company Canine probiotic Bifidobacterium
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
EP2885979A1 (fr) * 2013-12-20 2015-06-24 Generale Biscuit Remplissage de biscuit
US9173423B2 (en) 2009-07-31 2015-11-03 The Iams Company Animal food kibble with electrostatically adhered dusting
US9192177B2 (en) 2005-05-31 2015-11-24 The Iams Company Feline probiotic Lactobacilli
US9210945B2 (en) 2009-07-31 2015-12-15 The Iams Company Animal food having low water activity
US9415083B2 (en) 2004-05-10 2016-08-16 Mars, Incorporated Method for decreasing inflammation and stress in a mammal
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