"COMPOSIÇÃO E MÉTODO PARA PRODUZIR A COMPOSIÇÃO"

The present invention relates to a composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt %. It was surprisingly found that lecithin enhances the viability of bacteria in compositions.

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Bibliographische Detailangaben
Hauptverfasser:	JAN WILLEM SANDERS, CHIARA GARBOLINO
Format:	Patent
Sprache:	por
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention relates to a composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt %. It was surprisingly found that lecithin enhances the viability of bacteria in compositions.