WO2004064537A3 - Method for the in situ production of an emulsifier in foodstuff - Google Patents

Method for the in situ production of an emulsifier in foodstuff Download PDF

Info

Publication number
WO2004064537A3
WO2004064537A3 PCT/IB2004/000655 IB2004000655W WO2004064537A3 WO 2004064537 A3 WO2004064537 A3 WO 2004064537A3 IB 2004000655 W IB2004000655 W IB 2004000655W WO 2004064537 A3 WO2004064537 A3 WO 2004064537A3
Authority
WO
WIPO (PCT)
Prior art keywords
emulsifier
foodstuff
ester
stanol
situ production
Prior art date
Application number
PCT/IB2004/000655
Other languages
French (fr)
Other versions
WO2004064537A2 (en
Inventor
Arno De Kreij
Susan Mampusta Madrid
Joern Dalgaard Mikkelsen
Joern Borch Soee
Original Assignee
Danisco
Arno De Kreij
Susan Mampusta Madrid
Joern Dalgaard Mikkelsen
Joern Borch Soee
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=43586988&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2004064537(A3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GBGB0301122.8A external-priority patent/GB0301122D0/en
Priority claimed from GB0301119A external-priority patent/GB0301119D0/en
Priority claimed from GB0301118A external-priority patent/GB0301118D0/en
Priority claimed from GB0301120A external-priority patent/GB0301120D0/en
Priority claimed from GB0301121A external-priority patent/GB0301121D0/en
Priority claimed from GBGB0301117.8A external-priority patent/GB0301117D0/en
Priority claimed from GBGB0330016.7A external-priority patent/GB0330016D0/en
Priority to BRPI0406770-3A priority Critical patent/BRPI0406770B1/en
Priority to CA2511252A priority patent/CA2511252C/en
Priority to AT04702393T priority patent/ATE487796T1/en
Priority to BRPI0419102A priority patent/BRPI0419102B8/en
Priority to SI200431595T priority patent/SI1619961T1/en
Priority to AU2004206113A priority patent/AU2004206113B8/en
Priority to DK04702393.2T priority patent/DK1619961T3/en
Priority to EP17202327.7A priority patent/EP3323887A3/en
Priority to BRPI0419103-0A priority patent/BRPI0419103B1/en
Application filed by Danisco, Arno De Kreij, Susan Mampusta Madrid, Joern Dalgaard Mikkelsen, Joern Borch Soee filed Critical Danisco
Priority to JP2006500330A priority patent/JP4804340B2/en
Priority to MXPA05007654A priority patent/MXPA05007654A/en
Priority to DE602004030000T priority patent/DE602004030000D1/en
Priority to EP04702393A priority patent/EP1619961B1/en
Priority to GBGB0416023.0A priority patent/GB0416023D0/en
Priority to US10/898,775 priority patent/US7718408B2/en
Priority to US10/911,160 priority patent/US20050196766A1/en
Publication of WO2004064537A2 publication Critical patent/WO2004064537A2/en
Priority to KR1020067008846A priority patent/KR101169265B1/en
Priority to AU2004312213A priority patent/AU2004312213B2/en
Priority to NZ547085A priority patent/NZ547085A/en
Priority to AT07017066T priority patent/ATE462011T1/en
Priority to DE602004009713T priority patent/DE602004009713T2/en
Priority to PCT/IB2004/004374 priority patent/WO2005066351A2/en
Priority to EP09011127.9A priority patent/EP2119771B1/en
Priority to CNA2004800389334A priority patent/CN1898391A/en
Priority to CN201310150130.9A priority patent/CN103275944B/en
Priority to JP2006546409A priority patent/JP5697294B2/en
Priority to DE602004026229T priority patent/DE602004026229D1/en
Priority to JP2006546408A priority patent/JP4949042B2/en
Priority to BRPI0417533A priority patent/BRPI0417533B1/en
Priority to BRPI0418107-7A priority patent/BRPI0418107A/en
Priority to RU2006126654/13A priority patent/RU2377307C2/en
Priority to ES04806534T priority patent/ES2294575T3/en
Priority to DK09011127.9T priority patent/DK2119771T3/en
Priority to EP04806537.9A priority patent/EP1704236B1/en
Priority to DK04806534T priority patent/DK1704240T3/en
Priority to CNA2004800386995A priority patent/CN1898386A/en
Priority to CN200910206577A priority patent/CN101676390A/en
Priority to AT04806534T priority patent/ATE376593T1/en
Priority to CA2550789A priority patent/CA2550789C/en
Priority to CA002550800A priority patent/CA2550800A1/en
Priority to EP04806534A priority patent/EP1704240B1/en
Priority to DK04806537.9T priority patent/DK1704236T3/en
Priority to PCT/IB2004/004378 priority patent/WO2005066347A1/en
Priority to AU2004312215A priority patent/AU2004312215B2/en
Priority to NZ547082A priority patent/NZ547082A/en
Priority to RU2006126715/13A priority patent/RU2377300C2/en
Priority to EP07017066A priority patent/EP1862554B1/en
Priority to US11/182,408 priority patent/US7807398B2/en
Publication of WO2004064537A3 publication Critical patent/WO2004064537A3/en
Priority to ZA2006/05158A priority patent/ZA200605158B/en
Priority to US11/483,345 priority patent/US7955813B2/en
Priority to US11/483,331 priority patent/US8003095B2/en
Priority to HK06113532A priority patent/HK1091868A1/en
Priority to US11/671,953 priority patent/US7955814B2/en
Priority to HK08100607.7A priority patent/HK1106953A1/en
Priority to US12/040,721 priority patent/US8030044B2/en
Priority to US12/492,042 priority patent/US8440435B2/en
Priority to RU2009129174/10A priority patent/RU2518345C2/en
Priority to JP2010022832A priority patent/JP2010142243A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/123—Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C23/00—Other dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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    • C12N9/10—Transferases (2.)
    • C12N9/1025—Acyltransferases (2.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/1025—Acyltransferases (2.3)
    • C12N9/1029—Acyltransferases (2.3) transferring groups other than amino-acyl groups (2.3.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/62—Carboxylic acid esters
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6454—Glycerides by esterification
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6458—Glycerides by transesterification, e.g. interesterification, ester interchange, alcoholysis or acidolysis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6481—Phosphoglycerides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/48—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving transferase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/01—Acyltransferases (2.3) transferring groups other than amino-acyl groups (2.3.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01026—Galactolipase (3.1.1.26)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
    • G01N2333/90—Enzymes; Proenzymes
    • G01N2333/91—Transferases (2.)
    • G01N2333/91045—Acyltransferases (2.3)
    • G01N2333/91051—Acyltransferases other than aminoacyltransferases (general) (2.3.1)
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
    • G01N2333/90—Enzymes; Proenzymes
    • G01N2333/914—Hydrolases (3)
    • G01N2333/916—Hydrolases (3) acting on ester bonds (3.1), e.g. phosphatases (3.1.3), phospholipases C or phospholipases D (3.1.4)
    • G01N2333/918—Carboxylic ester hydrolases (3.1.1)

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Abstract

A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.
PCT/IB2004/000655 2003-01-17 2004-01-15 Method for the in situ production of an emulsifier in foodstuff WO2004064537A2 (en)

Priority Applications (58)

Application Number Priority Date Filing Date Title
JP2006500330A JP4804340B2 (en) 2003-01-17 2004-01-15 Use of lipid acyltransferases
MXPA05007654A MXPA05007654A (en) 2003-01-17 2004-01-15 Method.
DE602004030000T DE602004030000D1 (en) 2003-01-17 2004-01-15 PROCESS FOR IN-SITU-PRODUCTION OF AN EMULSIFIER IN A FOODSTUFF
CA2511252A CA2511252C (en) 2003-01-17 2004-01-15 Production of at least one emulsifier in a foodstuff using a lipid acyltransferase enzyme
SI200431595T SI1619961T1 (en) 2003-01-17 2004-01-15 Method for the in situ production of an emulsifier in a foodstuff
EP04702393A EP1619961B1 (en) 2003-01-17 2004-01-15 Method for the in situ production of an emulsifier in a foodstuff
AT04702393T ATE487796T1 (en) 2003-01-17 2004-01-15 METHOD FOR THE IN-SITU PRODUCTION OF AN EMULSIFIER IN A FOOD
BRPI0419102A BRPI0419102B8 (en) 2003-01-17 2004-01-15 Use of a lipid acyl transferase and method for preparing a selected foodstuff from an egg product or an egg product or a dairy product
BRPI0406770-3A BRPI0406770B1 (en) 2003-01-17 2004-01-15 METHOD FOR IN SITU PRODUCTION OF AN EMULSIFICANT IN A FOOD PRODUCT, USE OF A LIPID ACIL TRANSFERASE AND FOOD ENZYMATIC COMPOSITION
AU2004206113A AU2004206113B8 (en) 2003-01-17 2004-01-15 Method
DK04702393.2T DK1619961T3 (en) 2003-01-17 2004-01-15 Process for in situ preparation of an emulsifier in a food
EP17202327.7A EP3323887A3 (en) 2003-01-17 2004-01-15 Method for the in situ production of an emulsifier in a foodstuff
BRPI0419103-0A BRPI0419103B1 (en) 2003-01-17 2004-01-15 Using an ACIL TRANSFERASE LIPID AND METHOD TO PREPARE A PASTA PRODUCT OR A BAKED PRODUCT
GBGB0416023.0A GB0416023D0 (en) 2003-12-24 2004-07-16 Method
US10/898,775 US7718408B2 (en) 2003-12-24 2004-07-26 Method
US10/911,160 US20050196766A1 (en) 2003-12-24 2004-08-02 Proteins
PCT/IB2004/004378 WO2005066347A1 (en) 2003-12-24 2004-12-23 Proteins
AU2004312215A AU2004312215B2 (en) 2003-12-24 2004-12-23 Proteins
NZ547082A NZ547082A (en) 2003-12-24 2004-12-23 Enzymatic treatment of oils
RU2006126715/13A RU2377300C2 (en) 2003-12-24 2004-12-23 Glycolipid acyltransferase versions, synthesis method thereof and use
EP07017066A EP1862554B1 (en) 2003-12-24 2004-12-23 Enzymatic removal of diglycerides from edible oils
CN201310150130.9A CN103275944B (en) 2003-12-24 2004-12-23 Protein
AT04806534T ATE376593T1 (en) 2003-12-24 2004-12-23 ENZYMATIC TREATMENT OF OILS
NZ547085A NZ547085A (en) 2003-12-24 2004-12-23 Proteins
AT07017066T ATE462011T1 (en) 2003-12-24 2004-12-23 ENZYMATIC REMOVAL OF DIGLYCERIDES FROM COOKING OILS
DE602004009713T DE602004009713T2 (en) 2003-12-24 2004-12-23 ENZYMATIC TREATMENT OF OILS
PCT/IB2004/004374 WO2005066351A2 (en) 2003-12-24 2004-12-23 Enzymatic treatment of oils
EP09011127.9A EP2119771B1 (en) 2003-12-24 2004-12-23 Proteins
CNA2004800389334A CN1898391A (en) 2003-12-24 2004-12-23 Enzymatic treatment of oils
KR1020067008846A KR101169265B1 (en) 2003-12-24 2004-12-23 Proteins
JP2006546409A JP5697294B2 (en) 2003-12-24 2004-12-23 Glycolipid acyltransferase mutant and method for producing the same
DE602004026229T DE602004026229D1 (en) 2003-12-24 2004-12-23 ENZYMATIC REMOVAL OF DIGLYCERIDES FROM EDIBLE OILS
JP2006546408A JP4949042B2 (en) 2003-12-24 2004-12-23 Enzymatic treatment of cooking oil
BRPI0417533A BRPI0417533B1 (en) 2003-12-24 2004-12-23 variant enzyme glycolipid acyltransferase, use and method for its production, method for preparing a food product and flour baked product, enzymatic refinement process
BRPI0418107-7A BRPI0418107A (en) 2003-12-24 2004-12-23 enzymatic treatment of oils
RU2006126654/13A RU2377307C2 (en) 2003-12-24 2004-12-23 Fermentative processing of oils
ES04806534T ES2294575T3 (en) 2003-12-24 2004-12-23 ENZYMATIC TREATMENT OF OILS.
DK09011127.9T DK2119771T3 (en) 2003-12-24 2004-12-23 PROTEINS
EP04806537.9A EP1704236B1 (en) 2003-12-24 2004-12-23 Proteins
DK04806534T DK1704240T3 (en) 2003-12-24 2004-12-23 Enzymatic treatment of oils
CNA2004800386995A CN1898386A (en) 2003-12-24 2004-12-23 Proteins
CN200910206577A CN101676390A (en) 2003-12-24 2004-12-23 Variant glycolipid acyltransferase enzyme and use thereof
AU2004312213A AU2004312213B2 (en) 2003-12-24 2004-12-23 Enzymatic Treatment of Oils
CA2550789A CA2550789C (en) 2003-12-24 2004-12-23 Enzymatic treatment of oils
CA002550800A CA2550800A1 (en) 2003-12-24 2004-12-23 Methods to produce variant glycolipid acyltransferases and variant glycolipid acyltransferases with enhanced activity towards glycolipids.
EP04806534A EP1704240B1 (en) 2003-12-24 2004-12-23 Enzymatic treatment of oils
DK04806537.9T DK1704236T3 (en) 2003-12-24 2004-12-23 PROTEINS
US11/182,408 US7807398B2 (en) 2003-01-17 2005-07-15 Method of using lipid acyltransferase
ZA2006/05158A ZA200605158B (en) 2003-12-24 2006-06-22 Proteins
US11/483,331 US8003095B2 (en) 2003-01-17 2006-07-07 Method of using lipid acyltransferase
US11/483,345 US7955813B2 (en) 2003-01-17 2006-07-07 Method of using lipid acyltransferase
HK06113532A HK1091868A1 (en) 2003-12-24 2006-12-08 Enzymatic treatment of oils
US11/671,953 US7955814B2 (en) 2003-01-17 2007-02-06 Method
HK08100607.7A HK1106953A1 (en) 2003-12-24 2008-01-17 Enzymatic removal of diglycerides from edible oils
US12/040,721 US8030044B2 (en) 2003-12-24 2008-02-29 Lipid acyltransferases
US12/492,042 US8440435B2 (en) 2003-12-24 2009-06-25 Method for reducing 1,2-diglyceride content of an edible oil
RU2009129174/10A RU2518345C2 (en) 2003-01-17 2009-07-28 Proteins
JP2010022832A JP2010142243A (en) 2003-12-24 2010-02-04 Lipid acyl group transferase variant improved in phospholipid transferase activity

Applications Claiming Priority (16)

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GB0301117.8 2003-01-14
GBGB0301122.8A GB0301122D0 (en) 2003-01-17 2003-01-17 Method
GB0301122.8 2003-01-17
GB0301119A GB0301119D0 (en) 2003-01-17 2003-01-17 Method
GB0301118A GB0301118D0 (en) 2003-01-17 2003-01-17 Method
GB0301121.0 2003-01-17
GB0301120A GB0301120D0 (en) 2003-01-17 2003-01-17 Method
GB0301121A GB0301121D0 (en) 2003-01-17 2003-01-17 Method
GBGB0301117.8A GB0301117D0 (en) 2003-01-17 2003-01-17 Method
GB0301119.4 2003-01-17
GB0301120.2 2003-01-17
GB0301118.6 2003-01-17
US48944103P 2003-07-23 2003-07-23
US60/489,441 2003-07-23
GB0330016.7 2003-12-24
GBGB0330016.7A GB0330016D0 (en) 2003-12-24 2003-12-24 Method

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CN (2) CN102021206A (en)
AT (4) ATE487796T1 (en)
AU (2) AU2004206113B8 (en)
BR (5) BRPI0419103B1 (en)
CA (2) CA2512734C (en)
DE (1) DE602004032318D1 (en)
DK (6) DK2278015T3 (en)
ES (6) ES2525711T3 (en)
PT (3) PT1762622E (en)
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USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US7718204B2 (en) 1998-07-21 2010-05-18 Danisco A/S Foodstuff
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US8278062B2 (en) 2003-01-14 2012-10-02 Dupont Nutrition Biosciences Aps Method of using lipid acyltransferase
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US7955813B2 (en) 2003-01-17 2011-06-07 Danisco, A/S Method of using lipid acyltransferase
US8003095B2 (en) 2003-01-17 2011-08-23 Danisco A/S Method of using lipid acyltransferase
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US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US8440435B2 (en) 2003-12-24 2013-05-14 Dupont Nutrition Biosciences Aps Method for reducing 1,2-diglyceride content of an edible oil
US8012732B2 (en) 2004-03-12 2011-09-06 Danisco A/S Fungal lypolytic and amylase enzyme composition and methods using the same
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