POLYSACCHARIDES RESULTING IN IMPROVED WATER HOLDING CAPACITY OF DAIRY PRODUCTS

The present invention provides EPS structures, as identified by their repeating unit, the corresponding eps gene clusters and strains producing such EPS which result in the desired combination of water-holding capacity, texture and acidification speed. The invention further provides methods of using...

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Bibliographische Detailangaben
Hauptverfasser:	JENSEN, Kristian, GASPAR, Paula, ZEIDAN, Ahmad, POULSEN, Vera Kuzina, NEVES, Rute
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention provides EPS structures, as identified by their repeating unit, the corresponding eps gene clusters and strains producing such EPS which result in the desired combination of water-holding capacity, texture and acidification speed. The invention further provides methods of using the EPS and strains producing such EPS for producing food product.