ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS FROM CEREALS OR CEREAL BI-STREAMS

• Main Authors: KRAGH, KARSTEN MATTHIAS, MIKKELSEN, RENE, POULSEN, CHARLOTTE HORSMANS, SOERENSEN, JENS FRISBAEK
• Format: Patent
• Language: English; French
• Published: 06.02.2018
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread. La présente invention porte sur la modification de lipides dans un matériau végétal contenant des lipides, tel que du son de céréale, pour la génération de lipides fonctionnels. La présente invention porte de plus sur la préparation de compositions comprenant de tels lipides fonctionnels, ainsi que sur l'utilisation de ces compositions comprenant des lipides fonctionnels et d'autres composés fonctionnels dérivés de l'action d'enzymes de modification de lipide pour la préparation d'une composition appropriée pour la préparation de bioéthanol, ainsi que de produits alimentaires, tels que du pain.