Production of at least one emulsifier in a foodstuff using a...

C - Chemistry – Metallurgy – 12 – N

Patent

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C12N 9/10 (2006.01) A23D 7/01 (2006.01) A23L 1/03 (2006.01) A23L 1/035 (2006.01) C11C 3/10 (2006.01) C12N 9/18 (2006.01) C12N 11/00 (2006.01) C12P 7/62 (2006.01) C12P 7/64 (2006.01) C12Q 1/48 (2006.01)

Patent

CA 2511252

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.

La présente invention a trait à un procédé pour la productionin situ d'un émulsifiant dans un produit alimentaire, qui comprend l'ajout d'une acyltransférase lipidique au produit alimentaire. De préférence, l'émulsifiant est produit sans augmentation ou sans augmentation sensible de la teneur en acide gras libre du produit alimentaire. De préférence, l'acyltransférase lipidique en est une capable de transférer une groupe acyle depuis un lipide vers un ou plusieurs accepteurs d'acyle : un stérol, un stanol, un glucide, une protéine ou une sous-unité de celle-ci, un glycérol. De préférence, outre un émulsifiant il est possible de produire un ou plusieurs parmi un ester de stanol ou un ester de stanol ou un ester de protéine ou un ester glucidique ou un diglycéride ou un monoglycéride. Un ou plusieurs parmi ceux-ci peuvent agir comme un émulsifiant additionnel.

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