ZUCCARI patent 1-10 is a patent which consists of a sophisticated mix of acids that allow the realization of an instant drink that is just as delicious as a yoghurt drink.
Patent 1-10 is represented by a powder that turns any type of milk into a pleasant beverage with the organoleptic characteristics of the yoghurt in only 8-10 seconds.
Yoghurt, defined by Italian law as fermented milk by means of two specific bacterial strains (Lactobacillus bulgaricus and Streptococcus thermophilus), has some features that limit its use.
Yoghurt should be kept in the refrigerator, so its use is strongly restricted to the home environment. Furthermore, as it contains lactose and milk proteins, it cannot be consumed by the growing proportion of the population that is lactose and milk protein intolerant.
ZUCCARI innovation offers a drink whose organoleptic characteristics are comparable to those of the yoghurt that can be safely consumed outside the home (not having to be kept in the refrigerator). Also, depending on the milk used during the preparation, it contains neither lactose nor milk proteins. The product, in fact, can also be diluted in milk or lactose-free plant milk (e.g. rice or soy).
Patent 1-10 may also contain probiotics, offering a higher functionality than that of yoghurt. The latter contains Lactobacillus bulgaricus and Streptococcus thermophilus, bacterial strains that are not resistant to the stomach's acidic environment. ZUCCARI innovation can be added to resistant bacterial strains, therefore, they ensure an effect on the health of the intestinal bacterial flora.
The application for the registration of the patent, is registered the 15th February 2014 (Deposit No. MI2014A000040).