FREMGANGSMAADE TIL FORBEDRING AF FOSFATIDPRODUKTERS FLUIDITETSEGENSKABER

• Main Authors: FLIDER F J, SHORT R G, ORTHOEFER F T
• Format: Patent
• Language: Danish
• Published: 14.01.1983
• Edition: 3
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE; WORKING-UP PROTEINS FOR FOODSTUFFS

It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with a carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.