US 11,785,967 B2
Sugar reduction of food products
Christina Vafeiadi, Lausanne (CH); Simon Johansson, Anderstorp (SE); Juan Sanz-Valero, Columbus, OH (US); Pu-Sheng Cheng, Dublin, OH (US); Charlotte Gancel, Lausanne (CH); Sean Christopher Austin, Mezieres (CH); and Gilles Bourdin, Fribourg (CH)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 15/569,139
Filed by SOCIÉTÉ DES PRODUITS NESTLÉ S.A., Vevey (CH)
PCT Filed Apr. 21, 2016, PCT No. PCT/EP2016/058948
§ 371(c)(1), (2) Date Oct. 25, 2017,
PCT Pub. No. WO2016/173929, PCT Pub. Date Nov. 3, 2016.
Claims priority of provisional application 62/154,311, filed on Apr. 29, 2015.
Prior Publication US 2018/0146699 A1, May 31, 2018
Int. Cl. A23L 2/02 (2006.01); C12P 19/18 (2006.01); C12N 9/10 (2006.01); A23G 3/36 (2006.01); A23L 33/175 (2016.01)
CPC A23L 2/02 (2013.01) [A23G 3/366 (2013.01); A23L 33/175 (2016.08); C12N 9/1051 (2013.01); C12P 19/18 (2013.01); C12Y 204/01005 (2013.01); A23V 2002/00 (2013.01)] 15 Claims
OG exemplary drawing
 
1. A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising reducing the sucrose level in the food material by at least 95% by contacting the food material with calcium chloride having a concentration of 0.8-1.2 mM and a glucosyltransferase having a concentration of 12 to 18 U/g sucrose, at a pH between 3 and 3.5, the glucosyltransferase comprising an amino acid sequence having 100% identity to SEQ ID NO:1,
the food material comprises orange juice, and
the glucosyltransferase is the only enzyme that caused the reducing of the sucrose level in the food material by at least 95%.