uso de uma lipídio acil transferase e método para preparar um gênero alimentício selecionado a partir de um produto de ovo ou um produto à base de ovos ou um produto de laticínio
Arno de Kreij,JORN BORCH SOE,Jørn Dalgaard Mikkelsen,Susan Mampusti Madrid
申请号：
BR2004PI19102
公开号：
BRPI0419102(B8)
申请日:
2004.01.15
申请国别(地区):
巴西
年份:
2018
代理人:
摘要：
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.
