| Patent application number | Description | Published |
|---|
| 20090214705 | METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL - The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized in that it includes one or each of the following steps: prior to the inoculating step, processing the dairy mixture with a process gas comprising a neutral gas or a reducing gas or a mixture thereof to obtain a desired redox potential value Eh which is less than the value obtained when the dairy mixture is at equilibrium with air; all or part of the ripening step is carried out under a reducing ripening atmosphere. | 08-27-2009 |
| 20090291177 | Method of Lowering the Redox Potential of a Liquid by Injection of a Gas While Preventing Foaming - According to the invention the liquid to be treated is contacted with the gas mixture in a column which is traversed simultaneously by each of the two fluids. | 11-26-2009 |
| 20100055236 | Method for Making Beer - The invention relates to a method for making beer which comprises, in particular, a step of cooking or boiling a wort, and which is characterized in that, in one or more steps which are carried out before said step of cooking or boiling the wort, a reducing gas or mixture of reducing gases is injected into the medium of the step(s) under consideration, so as to lower the oxido-reduction potential of the medium under consideration to a level below what it is when the medium has simply been degassed using a neutral gas. | 03-04-2010 |
| 20100151077 | METHOD FOR MAKING A FOOD OR BIOTECHNOLOGICAL PRODUCT USING REDOX POTENTIAL REGULATION - The invention concerns a method for producing a food or biotechnological product including one or more steps, said one or more steps being implemented in a medium, said one or more steps implemented in a medium being a fermentation step, which consists in: during at least one of the steps of the method in controlling the redox potential of the medium of the step concerned. Said method is characterized in that it consists in carrying out the process as follows: regulating at a predetermined setpoint level the redox potential of the medium of the step whereof the redox potential is controlled by controlled additions of a process gas into the medium concerned; and proceeding to the step following the step concerned in the process when said setpoint value is reached so as to carry out at least one of said steps of the process in reducing condition and at least one of said steps of the process in oxidizing condition. | 06-17-2010 |
| 20110104733 | Method for Increasing the Biomass and the Metabolic Activity of Microorganisms by the Combined Adjustment of the Oxidation-Reduction Potential and of the Oxygen Dissolved During the Fermentation Process - The invention relates to a method for cultivating microorganisms, particularly of the type that comprises the step of seeding a culture medium with one or more microorganism strains, and the step of cultivating the medium thus seeded, characterized in that it comprises, during the entirety or a portion of the cultivation, the two following and simultaneous adjustments: adjusting the amount of oxygen dissolved in the medium to a given dissolved-oxygen setpoint; adjusting the value of the redox potential Eh of the medium to a given setpoint value Eh. | 05-05-2011 |
