A kind of method that produces emulsifying agent is in position wherein added acyltransferase in the food to.Preferably the generation of emulsifying agent does not increase or does not increase substantially free fatty acid content in the described food.Preferably, acyltransferase can be transferred to the acyl group on the lipid one or more following acyl acceptors: sterol, stanol, carbohydrate, protein or protein subunit, glycerine.Preferably, except that emulsifying agent, may produce one or more stanol esters, or the protein ester, or the carbohydrate ester, or triglyceride, or monoglyceride.In them one or more also can be used as additional emulsifiers.
