The way to reduce the content of cholesterol, and / or improve the consistency, and / or reduce the weight of the product, and / or increase the stability of the fats in the FOOD product

摘要

The application describes a method for reducing the cholesterol content, and / or improving the consistency, and / or reducing weight loss, and / or increasing the stability of fat in a meat-based food product, namely: a) contacting the meat with a lipid acyltransferase ; b) incubate the meat brought into contact with the lipid acyltransferase at a temperature from about 1 to about 70 ° C; c) get food from meat; wherein stage b) is carried out before, simultaneously with or after stage c). The application describes the use of lipid acyltransferase to reduce cholesterol in a meat-based food product.