发明名称 |
Método para redução da quantidade de colesterol e/ou melhoria da textura e/ou redução da perda de peso e/ou aumento da estabilidade de gordura de um produto alimentício à base de carne, bem como uso de uma lipídio aciltransferase |
摘要 |
A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product. |
申请公布号 |
BRPI0910705(A2) |
申请公布日期 |
2015.08.18 |
申请号 |
BR2009PI10705 |
申请日期 |
2009.04.08 |
申请人 |
DANISCO A/S |
发明人 |
LIV SPANGER CHRISTIANSEN;JORN BORCH SOE;JESPER KAMPP |
分类号 |
A23L1/29;A23K1/18;A23L1/305;A23L1/314;A23L1/317;C12N9/10 |
主分类号 |
A23L1/29 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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