Process For The Manufacturing Of Fermented Dairy Product Substitutes
Patent No. EP4135527 (titled "Process For The Manufacturing Of Fermented Dairy Product Substitutes") was filed by Technion Research & Foundation on Apr 12, 2021. The application was issued on Jun 4, 2025.
Patent Summary
This process manufactures a homogenized emulsion for fermented dairy product substitutes using a dried soluble or partially soluble plant protein concentrate/isolate (e.g., potato, pea, lupine, chick pea, rice, algae, lentil, rapeseed, sunflower, hemp, sesame, or partial hydrolysates thereof). The method involves: (ii) preparing an aqueous protein solution/dispersion; (iii) high-pressure homogenizing (HPH) at $\ge$5°C, maintaining temperatures below the protein's thermal aggregation point to minimize sedimentation and maximize emulsification capacity; (iv) adding oil and homogenizing; and (v) HPH of the emulsion to prevent oil separation. A sugar must be added during step (ii) or (iv). For yogurt-substitutes, the emulsion is further inoculated with lactic acid bacteria and fermented.
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Date
Description
EP4135527
- Application Number
- EP21789594A
- Filing Date
- Apr 12, 2021
- Status
- Granted And Under Opposition
- May 2, 2025
- Publication Date
- Jun 4, 2025
- External Links
- Slate, Register , Google Patents