Stauffer Chemical Company

Union Carbide Corporation

National Starch and Chemical Corporation

Robert D Schwartz

Elizabeth A Bodie

Thomas M Anderson

Enrique Fernandez

Frederick A Keller, Jr

Dairy whey, a waste product of cheese production, is fermented with an organism to produce a whey product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of whey or whey and oil, and optionally yeast extract and then fermenting the broth with Candida lipolytica. The resultant fermented whey product is used as an emulsifying agent in the food industry.

Production of fermented whey products containing an emulsifier

A vegetable oil and mineral salts broth is fermented with an organism to produce a vegetable oil product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of vegetable oil and mineral salts, and optionally yeast extract and then fermenting the broth with Candia Lipolytica. The resultant fermented vegetable oil product is used as an emulsifying agent in the food industry.

Production of fermented vegetable oil products containing an emulsifier

Dairy whey, a waste product of cheese production, is fermented to produce a thickening agent for use in the food industry by forming a fermentation broth containing whey and sucrose, and fermenting the broth with Leuconostoc mesenteroides ATCC 14935. The fermentation broth can optionally contain a water-soluble phosphate as a pH buffer and yeast extract.

Fermentation of whey to produce a thickening agent

Diary whey, a waste product of cheese production, is fermented with Xanthomonas campestris ATTCC 31923 to produce a fermented whey product containing a thickening polymer. The fermented whey product can be used as a thickening agent by the food industry. Yeast extract may be added to the whey prior to fermentation. Xanthomonas campestris ATCC 31923 is a novel microorganism having the ability to grow on lactose as the sole source of carbon.

Fermentation of whey to produce a thickening polymer

Dairy whey, a waste product of chesse production, is fermented with an organism to produce a whey product containing a thickening polymer that serves as a thickening agent. Fermentation is carried out by forming a fermentation broth of whey and glucose, and optionally a water soluble phosphate and/or yeast extract and then fermenting the broth with Xanthomonas campestris ATCC 31922. The resultant fermented whey product is used as a thickening agent in the food industry.

Production of fermented whey products containing a thickening polymer

A synergistic thickening composition for use in foods is prepared by forming a mixture of a dried fermented whey product produced with Xanthomonas campestris ATCC 31923 and a dried fermented whey product produced with Leuconostoc mesenteroides ATCC 14935.

Thickening composition from fermented whey

Acetic acid has been prepared by a fermentation process using Clostridium thermoaceticum in a varied form obtained by repeated fermentations under anaerobic conditions and low redox potentials at successively more acidic pH's than the original organism.

Acetic acid by fermentation

A process for preparing hydroxylated biphenyl compounds by enzymatically biotransforming the biphenyl compound with a microorganism.

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Concord, CA, United States of America

Robert D Schwartz