IP Verse

Yogurt Production Method

Patent No. EP3437481 (titled "Yogurt Production Method") was filed by Ajinomoto on Mar 29, 2017. The application was issued on Sep 22, 2021.

Patent Summary

A method to produce low-fat, low-protein yogurt with improved texture, reduced syneresis, and better shape retention compared to regular low-fat, low-protein yogurts. The method involves adding a protein glutaminase enzyme and starch to the raw milk during yogurt production. The protein glutaminase enzyme deamidates the milk proteins to improve mouthfeel and reduce sourness. The starch helps thicken the yogurt and reduce syneresis. By using lower fat and protein milk, the resulting yogurt has reduced fat and protein content.

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STRAWMANJun 22, 2022MOORE

Dossier Documents

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EP3437481

AJINOMOTO
Application Number
EP17775192A
Filing Date
Mar 29, 2017
Status
Granted And Under Opposition
Aug 20, 2021
Publication Date
Sep 22, 2021
External Links
Slate, EP3437481B1, Google Patents