LIPASE-CATALYZED IN SITU GENERATION OF MONO- AND DI-GLYCERIDES

摘要

Enzymatic modification of fats and oils results in a food-grade product that can be used as an emulsifier and/or fat replacer in foods. The modified oil is a mixture of mono-, di- and triglycerides having emulsification properties which can be added to commercial food preparations to replace all or part of the oil or fat in the food preparation.