Enzymatic methods of flavor modification
AssigneesAmano Enzyme U.S.A. Co., Ltd., Amano Enzyme Inc.
InventorJames F. Jolly
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Abstract
Described are enzymatic methods of making food products and modifying food flavor using, for example, a lipase and a lactase, and related enzyme compositions and food products.
Claims27
A method of preparing a food product comprising contacting a food composition comprising lipids and lactose with one or more lipases and one or more lactases, wherein at least one of the one or more lactases exhibits galactose transferring activity.
A food product prepared by a method comprising contacting a food composition comprising lipids and lactose with one or more lipases and one or more lactases, wherein at least one of the one or more lactases exhibits galactose transferring activity.
An enzyme composition comprising one or more lipases and one or more lactases, wherein at least one of the one or more lipases preferentially hydrolyzes short chain fatty acids before hydrolyzing long chain fatty acids, and at least one of the one or more lactases exhibits galactose transferring activity.
Dependencies are inferred from the claim text.