MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202647074426 A) filed by Fermecutes, Inc.; and National Institute Of Technology on June 16, 2026, for Method For Using Vegetative Cells, Agent For Modulating Functionality Of Food, And Food.
Inventors include Ohashi Yoshiaki; Osanai Ayame; Sasaki Nobuhiro; Masumizu Yuta; Oooka Shunshi; Ohashi Saito Natsumi; Takahashi Eiko; and Fukase Kanta.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: Provided is a method with which it is possible to produce various foods improved in at least any one functionality selected from water retention properties, shear properties, and a long-lasting feeling of satiety, while keeping the content of protein or without substantially reducing the content of the protein. Specifically provided is a method for using vegetative cells, the method comprising adding, to a food, vegetative cells of at least one of Bacillus subtilis and Bacillus natto for the purpose of improving at least any one functionality of the food selected from water retention properties, shear properties, and a long-lasting feeling of satiety. For example, the vegetative cells are added to a food in such a manner that the content of protein derived from the vegetative cells becomes 1 mass% or more with respect to the total amount of protein to improve the functionality of the food, such as water retention properties.
Disclaimer: Curated by HT Syndication.
