Methods for rapid production and usage of biogenerated flavors

US8703217B2 · kind B2 · utility

Assignee

• Kraft Foods Group Brands LLC · US

Inventors

• Chad Galer · Glenview, US
• James W. Moran · Lindenhurst, US
• Benjamin Dias · Chicago, US
• Mary C. Doyle · Chicago, US
• Orlando Herrera · Evanston, US
• Shaia L. Anderson · Des Plaines, US
• Meghan McIlroy · Des Plaines, US

Key dates

• Filing date: Mar 31, 2006
• Grant date: Apr 22, 2014
• Expiry date: May 11, 2028

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L33/127
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.