Natural dairy product biopolymer thickener from Lactococcus lactis Ropy352

Summary

 

Technology Description

 

Natural polysaccharides produced by Ropy352 gives the yogurt a thick, smooth and sweet taste and are generally considered safe. Therefore, no other polysaccharides, like dextran, xanthan, and gellan from potentially pyrogenic inducing bacteria, are needed.

 

Features & Benefits

 

  • Natural and Generally Regarded As Safe (GRAS)
  • Yogurt made from low-fat or non-fat milk with Ropy352 having appealing texture and taste
  • No additional thickener needed, a strong market appeal for nature and health conscience consumers
  • Strong patent position

 

Applications

 

  • Ready to be commercialized as yogurt starter
  • Further research needed to be used as a potential food and/or pharmaceutical thickener

 

Background of Invention

 

An estimated $50-60 billion is spent annually in probiotics yogurt currently in the US alone. The market is dominated by a few conglomerates. Small and medium sized companies need to bring out innovative products to compete.

 

Patent Information:
Title App Type Country Serial No. Patent No. File Date Issued Date Expire Date
Biopolymer Thickener US Non-provisional United States 10/182,960 7,256,029 8/2/2002 8/14/2007 7/29/2022
Tech ID:
OSU-99-07
Contact:
Jianbo Hu
IP & Licensing Manager
Oregon State University
541-737-2366
Jianbo.Hu@oregonstate.edu
Inventors:
Janine Trempy
Eric Knoshaug
William Sandine
Jeff Ahlgren
Karen Dierksen
Keywords:
Food Science / Nutrition
Medical Science & Technologies
Pharmaceuticals
Agriculture
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