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WO2025075557A1 - Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit - Google Patents

Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit Download PDF

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Publication number
WO2025075557A1
WO2025075557A1 PCT/TR2023/051058 TR2023051058W WO2025075557A1 WO 2025075557 A1 WO2025075557 A1 WO 2025075557A1 TR 2023051058 W TR2023051058 W TR 2023051058W WO 2025075557 A1 WO2025075557 A1 WO 2025075557A1
Authority
WO
WIPO (PCT)
Prior art keywords
lactose
cheese
preparation
solution
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/TR2023/051058
Other languages
English (en)
Inventor
Israfil KUCUK
Esin YILMAZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gebze Teknik Universitesi
Original Assignee
Gebze Teknik Universitesi
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gebze Teknik Universitesi filed Critical Gebze Teknik Universitesi
Priority to PCT/TR2023/051058 priority Critical patent/WO2025075557A1/fr
Priority to EP23941842.9A priority patent/EP4557964A1/fr
Publication of WO2025075557A1 publication Critical patent/WO2025075557A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/40—Microencapsulation; Encapsulation of particles

Definitions

  • the invention relates to a lactose tolerant cheese product for lactose intolerant individuals and a method of preparing this product comprising at least one chemical component.
  • the first approach is the production of lactase enzymes in the form of drops or tablets.
  • the use of drops or tablets containing lactase enzyme is not preferred due to the fact that it is functionally impractical, creates a patient psychology in some individuals, some consumers have problems swallowing pills and drops cannot be used in every product, the cost of the products and the fact that the amount of tablets or drops to be used will be increased according to the amount of dairy product (lactose) consumed in the daily diet of the individuals causes this method to be not preferred.
  • lactose dairy product
  • lactose-free products milk, cheese, yogurt, ice cream, etc.
  • lactose-free products milk, cheese, yogurt, ice cream, etc.
  • the first is to remove lactose from the milk composition using ultrafiltration or chromatographic separation methods and then hydrolyze the lactose remaining in the structure (without removal). In this method, there is no major change in the sensory properties of the milk, but there is a loss of some valuable minerals such as calcium.
  • lactase enzyme is added to the structure at the production stage. At this stage, lactose, which has a disaccharide (2-sugar) structure, is broken down into its monomers glucose and galactose by the lactase enzyme.
  • the current invention relates to a lactose tolerant cheese product for lactose intolerant individuals and a method of preparing this product in order to eliminate the above-mentioned disadvantages and bring new advantages to the relevant technical field.
  • the main objective of the invention is to provide a lactose tolerant cheese product so that lactose intolerant individuals can consume the cheese product.
  • Another objective of the present invention is to provide a method of preparation of a lactose tolerant cheese product that enables lactose intolerant individuals to consume the cheese product and to observe normal digestive behavior in their bodies and to benefit from the beneficial formations produced by the digestion of lactose in the small intestine.
  • the present invention relates to a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component selected from the group consisting of potassium chloride, mono potassium phosphate, dihydroxy urea, a-amylase, sodium bicarbonate, sodium chloride, pepsin and pancreatin.
  • a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component selected from the group consisting of potassium chloride, mono potassium phosphate, dihydroxy urea, a-amylase, sodium bicarbonate, sodium chloride, pepsin and pancreatin.
  • this invention comprises a cheese product to be coated; a lactase enzyme to be integrated into said cheese product; lecithin to be used for liposome formation; at least one biopolymer selected from the group consisting of alginate and chitosan for edible film formation.
  • the chemical components are molecular structures used in the preparation of at least one solution of an oral model solution, a gastric model solution and an intestinal model solution.
  • an oral model solution a gastric model solution
  • an intestinal model solution a product that will not harm the digestive system.
  • the invention of the subject matter invention comprises the steps of: preparation of liposomal nanoparticles by thin film formation to encapsulate a blank and lactase enzyme in a first process; in a second process, the preparation of biopolymers with polyelectrolyte structure by the preparation of liposomal nanoparticles; and then the cheese is coating with polyelectrolyte structure.
  • the invention of the subject matter invention comprises the steps of: preparation of liposomal nanoparticles by thin film formation to encapsulate a blank and lactase enzyme in a first process; in a second process, the preparation of biopolymers with polyelectrolyte structure by the preparation of liposomal nanoparticles; and then the cheese is coating with polyelectrolyte structure.
  • the first process is completed and the second process of the method can be performed.
  • the preparation of biopolymers having a poly electrolyte structure and the cheese is coating with the polyelectrolyte structure is carried out by first preparing the chitosan solution; then preparation of alginate solution; followed by electrostatic layering for the coating of liposomes with biopolymers and characterization; mixing of negatively charged liposomes with and without lactase with positively charged chitosan solution to ensure homogeneous distribution; followed immersing in a buffer solution the cheeses with a pH value of 7 in order to make the cheese surface to be coating charged by utilizing the amphoter property of the casein protein in the structure of the cheese; the cheese is first immersed in liposome-chitosan solution and then immersed in alginate solution.
  • the second process can be completed, and a lactose tolerant food product can be prepared.
  • Figure 1 shows a schematic representation of a lactose tolerant cheese product for lactose intolerant individuals.
  • Figure 2 shows a flowchart representation of the method of preparing a lactose tolerant cheese product for lactose intolerant individuals.
  • Figure 1 shows schematically a lactose tolerant cheese product for lactose intolerant individuals and Figure 2 shows the flowchart of the method of preparation of a lactose tolerant cheese product for lactose intolerant individuals.
  • a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), a-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167).
  • the lactose tolerant cheese product for lactose intolerant individuals contains the following elements: a cheese product (12) to be coated, a lactase enzyme (18) to be integrated into said cheese product (12), lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.
  • the present invention includes it contains the chemical components (16) are molecular structures used in the preparation of at least one solution (14) of an oral model solution (140), a gastric model solution (142) and an intestinal model solution (144).
  • a method of preparing a lactose tolerant cheese product for lactose intolerant individuals comprises the steps of: preparation of liposomal nanoparticles (28) by thin film formation (26) to encapsulate a blank and lactase enzyme in a first process (24); in a second process (42), the preparation of biopolymers (46) with polyelectrolyte structure (44) by the preparation of liposomal nanoparticles (28); and then the cheese (48) is coating with polyelectrolyte structure (50).
  • the application of the invention comprises the steps of: the preparation of liposomal nanoparticles (28) in the first process (24), the closure of the lipid molecule with water (30) to trap the lactase enzyme in the hydrophilic inner core by forming a doublelayered structure under the effect of sonication; to obtain the thin film structure, first the formation of empty liposomes (32), followed by lactase encapsulation (34) in liposomes; completion of the drying process (36) and Fourier transform making infrared spectroscopy spectrum analysis (40) of the product samples (38) corresponding to the formation of empty liposomes (32) and lactase encapsulation (34).
  • the application of the invention comprises the steps of: in the second process (42), the preparation of biopolymers (46) having a polyelectrolyte structure (44) and the cheese (48) is coating with the polyelectrolyte structure (50) is carried out by first preparing the chitosan solution (52); then preparation of alginate solution (54); followed by electrostatic layering (58) for the coating of liposomes with biopolymers and characterization (56); mixing (60) of negatively charged liposomes with and without lactase with positively charged chitosan solution to ensure homogeneous distribution; followed immersing in a buffer solution (64) the cheeses with a pH value of 7 in order to make the cheese surface to be coating charged (62) by utilizing the amphoter property of the casein protein in the structure of the cheese; the cheese (48) is first immersed in liposome-chitosan solution (66) and then
  • lecithin phosphatidylcholine obtained from soybean and distilled water (10 mL of 0.16% w/v) are sonicated with a probe sonicator for 5 minutes (2 sec pulse + 2 sec on). The energy given to the system by sonication causes the lipid molecules in the water medium to close in a ring and form liposomes. Then, the drying process will be carried out in a lyophilizer (-55°C, under Imbar vacuum). The lecithin (phosphatidylcholine) obtained from soybean, buffer solution (PBS-phosphate salt buffer) and lactase enzyme are added to distilled water and sonicated for 5 minutes with a probe sonicator.
  • buffer solution PBS-phosphate salt buffer
  • lactase enzyme lactase enzyme
  • the energy given to the system by sonication encapsulates the lactase into the core of the lipid molecules in the water medium, causing them to close in a ring and form liposomes. Then, the drying process will be carried out under vacuum in the lyophilizer and, if necessary, in the oven. In the invention, spectrum analysis is performed in the 550-4000 cm-1 band. Thus, the characteristic absorption bands of carbohydrate, protein, fat, water molecules that make up the composition of foods and their interactions with each other will be seen.
  • TEM scanning electron microscopy
  • chitosan will be dissolved in acetic acid solution (1.5 %, w/v) formed with 100 ml distilled water for 12 hours on a magnetic stirrer at room temperature.
  • acetic acid solution 1.5 %, w/v
  • alginate will be stirred in 200 ml distilled water at 70°C for 2 hours.
  • the acidic side chains of casein in the structure of cheese will be ionized and negatively charged.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un procédé de préparation d'un produit fromager pour personnes intolérantes au lactose comprenant au moins un composant chimique (16) choisi dans le groupe constitué par le chlorure de potassium (160), le phosphate de monopotassium (161), la dihydroxyurée (162), l'alpha-amylase (163), le bicarbonate de sodium (164), le chlorure de sodium (165), la pepsine (166) et la pancréatine (167), caractérisé en ce qu'il contient un produit fromager (12) à enrober ; une enzyme lactase (18) à intégrer dans ledit produit fromager (12) ; de la lécithine (20) destinée à la formation de liposomes ; au moins un biopolymère (22) choisi dans le groupe constitué par l'alginate (220) et le chitosane (222) destiné à la formation de film comestible.
PCT/TR2023/051058 2023-10-02 2023-10-02 Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit Pending WO2025075557A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/TR2023/051058 WO2025075557A1 (fr) 2023-10-02 2023-10-02 Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit
EP23941842.9A EP4557964A1 (fr) 2023-10-02 2023-10-02 Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/TR2023/051058 WO2025075557A1 (fr) 2023-10-02 2023-10-02 Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit

Publications (1)

Publication Number Publication Date
WO2025075557A1 true WO2025075557A1 (fr) 2025-04-10

Family

ID=95283653

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2023/051058 Pending WO2025075557A1 (fr) 2023-10-02 2023-10-02 Produit fromager pour individus intolérants au lactose et procédé de préparation de ce produit

Country Status (2)

Country Link
EP (1) EP4557964A1 (fr)
WO (1) WO2025075557A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2061331A1 (fr) 2006-09-05 2009-05-27 McNeil Nutritionals, LLC Produits comestibles contenant de la lactase et procédés correspondants
US20110223248A1 (en) * 2007-12-12 2011-09-15 Ritter Pharmaceuticals, Inc. Methods and compositions for treating lactose intolerance
JP2016065069A (ja) * 2009-02-24 2016-04-28 リター ファーマシューティカルズ インコーポレイテッド プレバイオティック製剤および使用方法
WO2018175879A1 (fr) * 2017-03-24 2018-09-27 Ritter Pharmaceuticals, Inc. Méthodes de traitement d'intolérance au lactose et d'amélioration de la santé gastro-intestinale

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2061331A1 (fr) 2006-09-05 2009-05-27 McNeil Nutritionals, LLC Produits comestibles contenant de la lactase et procédés correspondants
US20110223248A1 (en) * 2007-12-12 2011-09-15 Ritter Pharmaceuticals, Inc. Methods and compositions for treating lactose intolerance
JP2016065069A (ja) * 2009-02-24 2016-04-28 リター ファーマシューティカルズ インコーポレイテッド プレバイオティック製剤および使用方法
WO2018175879A1 (fr) * 2017-03-24 2018-09-27 Ritter Pharmaceuticals, Inc. Méthodes de traitement d'intolérance au lactose et d'amélioration de la santé gastro-intestinale

Also Published As

Publication number Publication date
EP4557964A1 (fr) 2025-05-28

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