WO2025045422 - NEW STRAINS AND BLENDS FOR TEXTURE AND FLAVOR IN PLANT-BASED CHEESE-ANALOGUES
National phase entry is expected:
Publication Number
WO/2025/045422
Publication Date
06.03.2025
International Application No.
PCT/EP2024/069310
International Filing Date
09.07.2024
Title **
[English]
NEW STRAINS AND BLENDS FOR TEXTURE AND FLAVOR IN PLANT-BASED CHEESE-ANALOGUES
[French]
NOUVELLES SOUCHES ET MÉLANGES POUR TEXTURE ET ARÔME DANS DES ANALOGUES DE FROMAGE VÉGÉTAL
Applicants **
CHR. HANSEN A/S
Inventors
MASIÁ CALABUIG, Carmen
FERNANDEZ, Raquel
POULSEN, Vera Kuzina
SOERENSEN, Kim Ib
Priority Data
23193807.7
29.08.2023
EP
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
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| Number of Pages with Drawings | * |
| Pages of Specification | * |
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| Number of Office Actions | * |
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International Searching Authority |
EPO
* |
| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
* |
| Type of Assignment |
The Standard Agent's Assignment
* |
| Applicant's Legal Status |
Legal Entity
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| * | |
| * | |
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| * | |
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2349 | |
| EPO | Filing, Examination, Granting | 9957 | |
| Japan | Filing, Examination, Granting | 2230 | |
| South Korea | Filing, Examination, Granting | 2085 | |
| USA | Filing, Examination, Granting | 6540 |
Total:
23,161
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
The present invention relates to a method for improving the organoleptic experience of a plant-based cheese-analogue, and the resulting products as such. In particular, bacterial blends that through fermentation of a plant base yield a gel or matrix with improved texture and flavor that resemble that of dairy cheese. The present application also provides bacterial strains which contribute to gel firmness or improve of flavor profile in plant-based[French]
La présente invention concerne un procédé d'amélioration de l'expérience organoleptique d'un analogue de fromage végétal, et les produits résultants en tant que tels. En particulier, des mélanges bactériens qui, par fermentation d'une base végétale, produisent un gel ou une matrice présentant une texture et un arôme améliorés qui ressemblent à ceux de fromage laitier. La présente demande concerne également des souches bactériennes qui contribuent à la fermeté du gel ou améliorent le profil aromatique du fromage végétal.