METHOD FOR REDUCING THE AMOUNT OF CHOLESTEROL AND/OR IMPROVING THE TEXTURE AND/OR INCREASING FAT STABILITY IN A FOOD PRODUCT, USE OF LIPID ACYLTRANSFERASE FOR PRODUCING A FOOD PRODUCT, A FOOD PRODUCT

摘要

The invention discloses 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 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.