Patent ID: 6217916
Filing Date: 2001-04-17
Classification: A61K

Abstract:
A malt beverage fermentation process, including the use of immobilized yeast cells prepared in accordance with the steps comprising:preparing a first mixture by mixing an aqueous solution of a molecular species selected from the group consisting of:alginate, gellan gum, agar, polymerizable isocyanates, and carrageenan, with an aqueous suspension of viable yeast cells in a first static mixer;preparing a second mixture of said first mixture and a non-reactive food-grade oil phase;subjecting said second mixture to shear by passing said second mixture through a second static mixer under flow-rate conditions selected to disperse the first mixture in the oil phase, such that first mixture droplets in a resulting emulsion have a desired droplet size distribution;subjecting said selected molecular species to corresponding gelling or polymerizing conditions to thereby form polymer beads from said droplets, whereby said beads have immobilized viable yeast cells entrapped therein;separating said beads from said non-reactive food-grade oil; andexposing a malt beverage substrate to said polymer beads.