|Title: Domestic Alternative to Imported Gum Arabic--A Key Food Ingredient|
US Patent Office Full Record
ARS researchers have unlocked the secret to producing a reliable, consistent alternative to gum arabic–modified alternan. They developed a way to use Penicillium strains to turn alternan, made by an enzyme called alternansucrase produced by the Leuconostoc mesenteroides bacterium, into a food thickener and stabilizer that can be used in a variety of processed foods. Alternan’s high solubility and low viscosity properties make it attractive for numerous potential food and industrial applications. The invention is a simple method to produce modified alternan that more closely resembles gum arabic. Modified alternan lacks gum arabic’s emulsification capacity, but may be suitable for other applications. Gum arabic, which comes from the African Acacia tree, is exclusively imported from the
Please refer to S.N. 11/387,313 (Docket #0057.06), “Modified Alternan,” which was filed on March 23, 2006, and is a divisional of USPN 7,049,105 (Docket #0209.02), “Modified Alternan,” which issued on May 23, 2006, and is a divisional of USPN 6,479,275 (Docket #0231.99), “Penicillium Isolates for Modifying Alternan,” which issued November 12, 2002. Foreign rights are not available for these inventions.