A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/119, 99/138,
A23L 1/39 (2006.01) A21D 2/00 (2006.01) A21D 2/34 (2006.01) A21D 8/04 (2006.01) A21D 13/06 (2006.01) A21D 13/08 (2006.01) A23C 13/12 (2006.01) A23C 13/14 (2006.01) A23C 13/16 (2006.01) A23G 3/00 (2006.01) A23L 1/01 (2006.01) A23L 1/03 (2006.01) A23L 1/10 (2006.01) A23L 1/187 (2006.01)
Patent
CA 1333969
This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by adding to the products, prior to preparation, an effective amount of a ferment produced by the fermentation of a dairy product with a culture of Streptococcus diacetilactis, optionally mixed with Streptococcus lactis and/or Streptococcus cremoris.
605059
Gentile Dorothy J.
Light Joseph M.
Borden Ladner Gervais Llp
National Starch And Chemical Company
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