HEALTH PRODUCTS WITH INACTIVATED PROBIOTICS AND USE OF SUCH PRODUCTS (Machine-translation by Google Translate, not legally binding)

• Main Author: DE LA FUENTE BLASCO, PEDRO JOSE
• Format: Patent
• Language: English; Spanish
• Published: 06.03.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Health products with inactivated probiotics and use of said products. Health products do not meet the conditions for habitual probiotics to be conserved since they have a moisture content of more than 5% and/or a temperature higher than 5ºC in any of the production, storage and preservation processes and that inactivated probiotics have been incorporated. Inactivation of probiotics is achieved by subjecting the probiotic strains to high temperatures (range 50º C-140º C) for a fraction of time from 30 sec to 90 minutes depending on the time of exposure of the bacteria to temperature, in several consecutive sessions and with subsequent cooling to the optimum temperature of survival of the bacteria. The use of inactive probiotics allows to incorporate in health forms of different sectors, such as: nutraceutical, dietetic, pharmaceutical, cosmetic and food itself, probiotics without having to have strict control over temperature and humidity. (Machine-translation by Google Translate, not legally binding) Productos para la salud con probióticos inactivados y uso de dichos productos. Productos para la salud no reúnen las condiciones para que los probióticos habituales se conserven ya que cuentan con un grado de humedad superior al 5% y/o una temperatura superior a 5°C en cualquier de los procesos de producción, almacenamiento y conservación y a los que se ha incorporados probióticos inactivados. La inactivación de los probióticos se consigue mediante el sometimiento de las cepas probióticas a altas temperaturas (rango 50°C-140°C) durante una fracción de tiempo comprendida entre 30 seg hasta 90 minutos en función del tiempo de la exposición de las bacterias a temperatura, en varias sesiones consecutivas y con enfriamiento posterior hasta la temperatura óptima de supervivencia de las bacterias. El empleo de probióticos inactivos permite incorporar en formas para la salud de diferentes sectores, tales como: nutracéutico, dietético, farmacéutico, cosmético y el propio alimentario, probióticos sin necesidad de tener control estricto sobre la temperatura y humedad.