Natural dairy product biopolymer thickener from Lactococcus lactis Ropy352

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.