Food emulsifiers: enzyme assisted synthesis of isomerically pure mono- and diglycerides

摘要

Use of enzymes in non-aqueous environments can replace chemical synthesis of food ingredients with substantial increases in both yields and product specificity. Mono and diglycerides are attractive as emulsifiers and surfactants in food applications. Using lipid raw materials from plants and Upases with glycerol as solvent, mono-and diglycerides can be produced in high yield and the products can be legally described as natural. Such processes are attractive because although biotechnology is utilised, the strategies are essentially those of chemists, and the products can be incorporated into foods without changes to labelling.