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:
Jun. 22, 2021

Filed:

Aug. 25, 2016
Applicant:

Adel Penhasi, Holon, IL;

Inventor:

Adel Penhasi, Holon, IL;

Assignee:

DeGama Berrier Ltd., Grand Cayman, KY;

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A23L 33/135 (2016.01); A61K 9/48 (2006.01); A61K 9/50 (2006.01); A61K 35/745 (2015.01); A21D 8/04 (2006.01); A23P 10/35 (2016.01); A23P 10/30 (2016.01); C12N 1/04 (2006.01); A61K 35/00 (2006.01);
U.S. Cl.
CPC ...
A23L 33/135 (2016.08); A21D 8/045 (2013.01); A23P 10/30 (2016.08); A23P 10/35 (2016.08); A61K 9/4858 (2013.01); A61K 9/5015 (2013.01); A61K 9/5031 (2013.01); A61K 9/5036 (2013.01); A61K 9/5042 (2013.01); A61K 9/5073 (2013.01); A61K 35/745 (2013.01); C12N 1/04 (2013.01); A23V 2002/00 (2013.01); A61K 2035/115 (2013.01);
Abstract

A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight/weight over the weight of the solution, has a surface tension lower than 60 mN/m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.


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