Enzymatically treated phosphatides
AssigneeA. E. Staley Manufacturing Company
InventorsFrank J. Flider, Frank T. Orthoefer, Robert G. Short
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Abstract
It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.
Claims10
A method for converting phosphatide compositions which contain O-glycosyl compounds into a fluid phosphatide composition, said method consisting essentially of enzymatically treating the phosphatide composition with an effective amount of O-glycosyl hydrolase to hydrolyze the O-glycosyl compound within said phosphatide composition and thereby improve upon the fluidity characteristics of said phosphatide composition, and recovering the fluid phosphatide composition therefrom.
Dependencies are inferred from the claim text.