Method for Enrichment of Vitamin B12 in Soybean Products

Simple SummaryContent extracted from patent full text and abstract with AI.

This invention describes a method to increase the amount of vitamin B12 in soy-based food products, particularly tofu, by co-fermenting them with two specific bacteria: Lactobacillus reuteri and Propionibacterium freudenreichii. This process reliably enriches plant-based foods with high levels of vitamin B12, which is typically lacking in such products.

Use CasesContent extracted from patent full text and abstract with AI.

• Production of vitamin B12-fortified tofu for the vegan and vegetarian market
• Enrichment of other soy-based products (such as soy milk or tempeh) with vitamin B12
• Development of functional foods aimed at individuals with B12 deficiencies or those who cannot consume animal products
• Commercial manufacturing of plant-based protein products with added nutritional value

BenefitsContent extracted from patent full text and abstract with AI.

• Enables plant-based foods to provide essential vitamin B12, reducing reliance on animal-derived products
• Addresses vitamin B12 deficiencies in vegetarian and vegan populations
• Utilizes natural fermentation, which may be seen as a cleaner or more 'natural' fortification method compared to synthetic additives
• Can improve overall nutritional profile and market appeal of soy-based products

Technical Classifications (CPCs)

Inventors & Applicants

Patent Abstract

The invention relates to a method for enriching vitamin B12 in soybean products such as tofu. The object of the present invention is to provide a way to reliably produce plant-based foods with the highest possible vitamin B12 concentrations. To this end, the invention provides a method for enriching vitamin B12 in soybean products, in particular tofu, wherein the soybean product is co-fermented with Lactobacillus reuteri and Propionibacterium freudenreichii.