The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Aug. 11, 2020

Filed:

Feb. 01, 2013
Applicant:

Probiotical North America Inc., Chicago, IL (US);

Inventors:

Giovanni Mogna, Novara, IT;

Luca Mogna, Novara, IT;

Assignee:

PROBIOTICAL NORTH AMERICA INC., Chicago, IL (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
C12N 1/20 (2006.01); A23C 9/16 (2006.01); A23C 15/12 (2006.01); A23G 3/34 (2006.01); A23C 13/16 (2006.01); A23C 9/12 (2006.01); A23C 19/086 (2006.01); A23L 21/10 (2016.01); A23P 10/35 (2016.01); A23L 33/135 (2016.01); A23C 9/152 (2006.01); A23C 19/14 (2006.01); A23G 3/36 (2006.01); A61K 9/14 (2006.01); A61K 35/745 (2015.01); A61K 9/50 (2006.01); A61K 35/741 (2015.01); A61K 35/00 (2006.01);
U.S. Cl.
CPC ...
C12N 1/20 (2013.01); A23C 9/12 (2013.01); A23C 9/152 (2013.01); A23C 9/16 (2013.01); A23C 13/16 (2013.01); A23C 15/123 (2013.01); A23C 19/086 (2013.01); A23C 19/14 (2013.01); A23G 3/346 (2013.01); A23G 3/366 (2013.01); A23L 21/10 (2016.08); A23L 33/135 (2016.08); A23P 10/35 (2016.08); A61K 9/14 (2013.01); A61K 35/745 (2013.01); A23V 2002/00 (2013.01); A23V 2200/00 (2013.01); A23Y 2220/73 (2013.01); A23Y 2300/29 (2013.01); A61K 9/5073 (2013.01); A61K 35/741 (2013.01); A61K 2035/115 (2013.01);
Abstract

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.


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