Beneficially Stabilized Probiotics in Fat-Containing Spreads
- Summary
- ·Novelmanufacturing methods for healthy butters and spreads made from blends of anhydrousprobiotic bacteria and low water activity fat-containing foods made from nuts,seeds or beans
- Technology Benefits
- Stable low water activity fat environment maintains probioticsin a dormant stateManufacturing method and composition eliminate coldstorage requirements for maintaining long-term bacterial viabilityStructuring fat keeps bacteria uniformlysuspended throughout the product thereby assuring a constant number ofprobiotic bacteria per serving of food
- Technology Application
- Functional food products containing anhydrous bacteria for promoting healthy gut / intestinal microbiomesLow water activity fat-containing probiotic spreads and butter made from nuts, seeds, and beans
- Detailed Technology Description
- Method of stabilizing anhydrous probioticbacteria in nut, seed & bean butters:Novelcompositions and methods for manufacturing healthy butters and spreads that areblended mixtures of anhydrous probiotic bacteria and low water activity fat-containingfoods made from nuts, seeds or beansButters andspreads containing a structuring fat are combined with anhydrous probiotic bacterialslurries in vegetable oil prior to crystallization of the structuring fatCompositionsprovide long-term uniform distribution of probiotic particles throughout a spreadableproduct75-100% bacterial survival forproducts stored for 12-month at room temperature (20oC)Total increased CoGs estimatedto be approximately $0.02 for a 16 oz.jar of peanut butter containing 14 servings with each serving providingapproximately 109 CFU
- Countries
- United States
- Application No.
- 15/941,339
- *Abstract
-
Probiotics include certain species ofbacteria that provide health benefits when consumed in foods such as yoghurtsand cheeses. Probiotics have become amajor factor in the choice of foods by health-conscious consumers and provide anumber of benefits, including limiting the growth of pathogenic gut bacteria, reducingbloating, controlling symptoms from lactose intolerance, improving bowelregularity and enhancing nutrient absorption. Global demand in the probiotic food market sectoris expected to grow at a 7.4% CAGR and exceed $55 billion in annual revenues by2024 due to increased awareness, expanded access, and consumer preferences fornatural products. However, a majorimpediment to industry growth is the limited shelf life of currently availableprobiotic foods due to the limited viability of health-promoting bacteria inmost food products.
Our present technology enables cheaper and fasterprocessing for food manufacturers when producing low water activity fat-containingprobiotic spreads and butters made from nuts, seeds and beans. These include spreads from peanuts, almonds,hazelnuts, soybeans, chia seeds and sesame seeds. Typically, a slurry is made from freeze-driedprobiotic bacteria and an edible oil. The slurry is subsequently blended into a warm nut/seed/bean butter aroundthe time of addition of a structuring fat and before packaging. In addition to significantly improving the long-termsurvival of microorganisms over a 12-month period (1-3 logs higher survival)and extending product shelf life, our technology ensures uniform physical distributionof the probiotic particles throughout the product. Probiotic stability has been demonstrated duringroom temperature storage so that product shipping, storage and sale do notrequire refrigeration. Eliminating coldstorage in the value chain is important for both consumer and sales convenienceand economy (e.g. difficulty spreading cold butters; shelving costs forretailers; transportation for manufacturers). Long term viability of probiotic bacteria was tested over a 12-monthperiod measuring the number of colony forming units (CFU) from the bacterialgenera Lactobacilli and Bifidobacteria stored at 4oC and 20oCin multiple low water activity fat-based foods including peanut butter,anhydrous butterfat and palm fat.
- *IP Issue Date
- None
- *IP Type
- Utility
- Country/Region
- USA
