A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/16 (2006.01) A21D 8/04 (2006.01) A23L 1/105 (2006.01) A23L 1/164 (2006.01)
Patent
CA 2438234
Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product, increase the firmness, and increase the bulkiness (reduce the bulk density) of a fried product. The lipolytic enzyme may have phospholipase, galactolipase and/or triacyl-glycerol lipase activity.
On peut améliorer les propriétés de produits féculents tels que nouilles, produits frits et produits d'en-cas, en traitant les matières brutes avec une enzyme lipolytique. Ce traitement enzymatique peut améliorer la consistance de la pâte pendant la transformation, la texture, le croustillant, la sensation en bouche et l'aspect extérieur du produit fini. Ce traitement enzymatique peut également réduire la teneur en huile d'un produit frit, augmenter sa fermeté et accroître son gonflant (en réduisant la densité apparente). Cette enzyme lipolytique peut avoir une activité de phospholipase, de galactolipase et/ou de triacylglycérol lipase.
Christiansen Luise
Ross Andrew
Spendler Tina
Dimock Stratton Llp
Novozymes A/s
LandOfFree
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