| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff containing egg or milk. <P>SOLUTION: The lipid acyltransferase is added to the foodstuff containing egg or milk. That is, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to an acyl receptor, that is, one or more of a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof and glycerol so as to produce one or more of a sterol ester, a stanol ester, a protein ester, a carbohydrate ester, a diglyceride and a monoglyceride. One or more of these may function as an additional emulsifier. <P>COPYRIGHT: (C)2007,JPO&INPIT |
