Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough for use in the production of farinaceous products.

摘要

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 comptabile 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.