Jørgen Borch Søe - Mundelstrup, DK Lars Wexøe Petersen - Muskego WI, US
Assignee:
Danisco A/S - Copenhagen
International Classification:
A23B007/155 A23L001/216
US Classification:
426 52, 426637
Abstract:
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
Jørn Borch Søe - Tilst, DK Lars Wexøe Petersen - Muskego WI, US Charlotte Horsmans Poulsen - Brabrand, DK Thomas Rand - Copenhagen S, DK Dana L. Boll - Olathe KS, US
Assignee:
Danisco A/S - Copenhagen
International Classification:
A23C 9/12
US Classification:
426 34
Abstract:
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
Centrifugation And Filtration Methods For Concentrating Microorganisms
Lars Wexoe Petersen - Muskego WI, US Eric Hohol - Stoughton WI, US Steve E. von Dollen - Madison WI, US
Assignee:
Danisco A/S - Copenhagen
International Classification:
C12N 1/20 C12N 1/02
US Classification:
4352529, 4352521, 4352534, 435261
Abstract:
A process for concentrating microorganism-containing suspensions comprising (a) centrifuging a microorganism-containing suspension to provide a first microorganism-containing concentrate and a supernatant liquid; (b) filtering said first microorganism-containing concentrate, to provide a permeate and a second microorganism-containing concentrate.
The present invention provides lactic acid bacterial cultures. In some particularly preferred embodiments, the present invention provides cultures comprising lactic acid bacteria, a dairy substrate (e.g., milk or cream), at least one formate source, and at least one purine source. In some further embodiments, the cultures comprise exogenous lactase enzyme. The present invention also provides cultures of cells comprising the culture medium and lactic acid bacteria. The present invention further provides starter compositions (i.e., starter cultures) for starting the culture. In some embodiments, the compositions of the present invention find use in the production of fermented milk products (e.g., yogurt, cheese and/or fermented milk beverages).
Jørn Borch Søe - Tilst, DK Lars Wexøe Petersen - Muskego WI, US Charlotte Horsmans Poulsen - Brabrand, DK Thomas Rand - Copenhagen S, DK Dana L. Boll - Olathe KS, US
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.