High performance gellan gums and methods for production thereof
First Claim
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1. A process for preparing a low acyl gellan gum comprising the steps of:
- a. fermenting a PHB-deficient strain of Sphingomonas elodea in a fermentation broth;
b. clarifying the fermentation broth by a chemical/enzymatic process comprising the steps of;
i. heating the fermentation broth to a temperature from about 30°
C. to about 70°
C.;
ii. treating the fermentation broth with one or more antioxidants in combination with one or more chelating agents and a lysozyme enzyme;
iii. treating the fermentation broth of step ii with one or more surfactants; and
iv. treating the fermentation broth of step iii with a protease enzyme to obtain a clarified fermentation broth;
c. deacylating the clarified fermentation broth with a caustic agent to obtain a gellan gum having a total acyl content of 2.0% or less; and
d. precipitating the gellan gum from the fermentation broth;
wherein the precipitated gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm2.
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Abstract
The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
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Citations
50 Claims
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1. A process for preparing a low acyl gellan gum comprising the steps of:
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a. fermenting a PHB-deficient strain of Sphingomonas elodea in a fermentation broth; b. clarifying the fermentation broth by a chemical/enzymatic process comprising the steps of; i. heating the fermentation broth to a temperature from about 30°
C. to about 70°
C.;ii. treating the fermentation broth with one or more antioxidants in combination with one or more chelating agents and a lysozyme enzyme; iii. treating the fermentation broth of step ii with one or more surfactants; and iv. treating the fermentation broth of step iii with a protease enzyme to obtain a clarified fermentation broth; c. deacylating the clarified fermentation broth with a caustic agent to obtain a gellan gum having a total acyl content of 2.0% or less; and d. precipitating the gellan gum from the fermentation broth; wherein the precipitated gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm2. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 41, 42, 43, 44, 45, 46, 47, 48, 49)
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39. A gellan gum comprising a total acyl content of less than 2.0%, wherein the gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm2.
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40. A gellan gum comprising a total acyl content of 2.0% or less, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm2.
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50. A process for preparing a low acyl gellan gum comprising the steps of:
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a. fermenting a PHB-deficient strain of Sphingomonas elodea in a fermentation broth; b. deacylating the fermentation broth with a caustic agent to obtain a gellan gum having a total acyl content of 2.0% or less; c. clarifying the fermentation broth by filtration; and d. precipitating the gellan gum from the clarified fermentation broth; wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm2.
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Specification