Compagnie Gervais Danone

Guillaume Catonnet

Peggy Garault

Jean-Michel Faurie

Gaëlle Quere

Laurent Schmitt

Esther Sanmartin Sierra

Izaskun Perez Simon

Chantal Lamiche

Iñigo Martinez De Maranon Ibabe

Paula Montes Cuevas

Jean-Marc Philippe

The present invention relates to a pressurized spray device containing: a propellant gas, and&#x2014;a fermented dairy product comprising an emulsifier and a stabilizer and having: &#x2022; a fat content comprised between 1 and 6%, and &#x2022; a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

Pressurized spray device containing a low fat fermented dairy product

The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt % of a texturizing agent and having a solid content comprised between 9.5 and 42 wt % and a total protein content comprised between 2.5 and 25 wt %, (b) freezing the said fermented dairy product at a temperature below 0&#xb0; C. to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0&#xb0; C. and 10&#xb0; C. to obtain a refrigerated fermented dairy product with a lightened texture.

Method to lighten the texture of a fermented dairy product

The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Culture method favorising the production of K2 vitamin by lactic bacteria and applications thereof in the preparation of food products

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Massy, France

Guillaume Catonnet