Decades of Research Yield Natural Dairy Thickener

Decades of Research Yield Natural Dairy Thickener

Oregon State University Microbiologist Dr. Janine Trempy has waited 25 years for her research project to be patented and it now available for commercial use. This new product is produced by a natural bacterium that was isolated in OSU labs which can be used as a dairy or food thickener.
Dr. Trempy explains why the research process takes decades to accomplish
Trempy: “A scientist before me use to say, ‘Janine, if the hypotheses you were addressing were easy, then everything would have been discovered by now.’ So that kind of gives you an idea of the processes we go through. Plus, we have to do it with integrity which means we have to repeat it and we get other people repeat it and it has to be validated. Discoveries take a long time to actually realize their potential. I knew this information years ago, but we had validate it, then we had to patent it and then we had to find partners to commercialize it.”
This non-disease-causing bacterial strain of lactic acid produces an unique polymer which gives fermented foods a smooth, thick, creamy property, and may initially find uses in sour cream, yogurt, kefir, buttermilk, cream cheese and artisan soft cheeses. And unlike other polymers that are now commonly used as thickeners, it may add probiotic characteristics to foods, with associated health benefits.

 

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