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AssigneeKyowa Hakko Kogyo Co., Ltd.
InventorsShigenori Ohta, Seijiro Inoue, Takaoki Torigoe, Makoto Kobayashi
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Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof. The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.
A process for making a dough for use in the production of farinaceous products which comprises mixing a wheat flour with 0.01-2.0% by weight based on the weight of wheat flour of lysophosphatidic acid or a physiologically compatible salt thereof obtained by treating a mixture of phospholipids with phospholipase D and phospholipase A.
A process for preparing an emulsifier for foodstuffs comprising a mixture of phospholipids containing lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol percent, which process comprises treating a mixture of phospholipids with phospholipase D and phospholipase A, and formulating the product thus obtained into said emulsifier.
Dependencies are inferred from the claim text.