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Enzymatically produced flavors for fatty systems
Author(s) -
Nelson John H.
Publication year - 1972
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02609226
Subject(s) - flavor , food science , chemistry , milk fat , enzyme , biochemistry , linseed oil
Technology has been developed for the production of flavor systems via controlled enzyme modification of fats. Lipases and esterases from various sources are used. Fats modified include milk fat and meat fats. A wide range of flavor profiles can be produced via control of enzyme, fat and processing prior to and subsequent to enzyme modification. Applications for the flavor systems include margarine, imitation dairy products, confections and prepared foods.