WO2025003964 - FLAVORING COMPOSITION
National phase entry is expected:
Publication Number
WO/2025/003964
Publication Date
02.01.2025
International Application No.
PCT/IB2024/056288
International Filing Date
27.06.2024
Title **
[English]
FLAVORING COMPOSITION
[French]
COMPOSITION AROMATISANTE
Applicants **
SUPERBREWED FOOD INC.
238 Lisa Drive
New Castle, Delaware 19720, US
Inventors
TRACY, Bryan P.
106 Willow Spring Road
Wilmington, Delaware 19807, US
EYAL, Aharon
16 Levy Street
936291 Jerusalem, IL
WAIBEL, Brian
1 Fern Hill Road
Kennett Square, Pennsylvania 19348, US
Priority Data
63/524,018
29.06.2023
US
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
| * | |
| * | |
International Searching Authority |
ILPO
* |
| Applicant's Legal Status |
Legal Entity
* |
| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Translation |
|
Recalculate
* The data is based on automatic recognition. Please verify and amend if necessary.
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 1153 | |
| EPO | Filing, Examination | 7213 | |
| Japan | Filing | 597 | |
| South Korea | Filing | 575 | |
| USA | Filing, Examination | 2710 |
Total: 12248 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
Provided is a flavoring composition comprising a flavoring substance produced by a method comprising fermenting a carbohydrate by bacteria of the genus Clostridium in a fermentation medium comprising ammonia to provide a fermentation broth having a pH of 5-7 comprising the bacteria, ammonium butyrate and a fermentation co-product; separating the bacteria to form a fermentation liquor; removing water from the fermentation liquor and acidulating the fermentation liquor with sulfuric acid, wherein an acidulated concentrated fermentation liquor is formed, having a first phase comprising a liquid aqueous mother liquor saturated with ammonium sulfate, a second phase comprising solid ammonium sulfate wetted with the mother liquor, and a third phase which is a liquid organic phase comprising butyric acid; separating the first phase and/or the second phase to form a separated first phase and/or a separated second phase; wherein the flavoring substance is obtained.[French]
L'invention concerne une composition aromatisante comprenant une substance aromatisante produite par un procédé comprenant ; la fermentation d'un glucide par des bactéries du genre Clostridium dans un milieu de fermentation comprenant de l'ammoniac pour fournir un bouillon de fermentation présentant un pH de 5 à 7 comprenant les bactéries, le butyrate d'ammonium et un co-produit de fermentation ; la séparation des bactéries pour former une liqueur de fermentation ; l'élimination de l'eau de la liqueur de fermentation et l'acidulation de la liqueur de fermentation avec de l'acide sulfurique, une liqueur de fermentation concentrée acidulée étant formée, ayant une première phase comprenant une liqueur mère aqueuse liquide saturée avec du sulfate d'ammonium, une deuxième phase comprenant du sulfate d'ammonium solide mouillé avec la liqueur mère, et une troisième phase qui est une phase organique liquide comprenant de l'acide butyrique ; la séparation de la première phase et/ou de la deuxième phase pour former une première phase séparée et/ou une deuxième phase séparée ; ceci permettant l'obtention de la substance aromatisante.