Abstract: The invention relates to a method for the enzymatic production of emulsifiers containing mono- and diacylglycerides. In a first step a), a mixture of a phospholipid component and a triacylglyceride component is prepared, then in step b) a quantity of an aqueous solution containing a (phospho)lipase is added to the mixture obtained, to produce a water content of the mixture of between 3 and 15 wt. %. In a subsequent step c), the mixture obtained in the previous step is reacted at a temperature ranging between 20° and 80° C. over a period of at least two hours and said mixture is then dried.

Abstract: The invention relates to a method for the enzymatic production of emulsifiers containing mono- and diacylglycerides. In a first step a), a mixture of a phospholipid component and a triacylglyceride component is prepared, then in step b) a quantity of an aqueous solution containing a (phospho)lipase is added to the mixture obtained, to produce a water content of the mixture of between 3 and 15 wt. %. In a subsequent step c), the mixture obtained in the previous step is reacted at a temperature ranging between 20° and 80° C. over a period of at least two hours and said mixture is then dried. Crude soy lecithin and vegetable and/or animal oils, which are reacted together with a mixture of lipase and/or phospholipase as the enzymatic component, are particularly suitable as components.

Abstract: The invention concerns a water-containing medium with an increased viscosity containing a gellable polymer component with phenolic substituents modified with the aid of oxidases, characterized in that it was modified by a) a protein with polyphenol oxidase activity and/or b) an enzyme mixture containing hydrolases, oxidoreductases and peroxidases. The medium modified in this manner can be a gel that is preferably in a (partially) dried or (partially) rehydrated state, whose viscosity or gel strength can be selectively adjusted and which, even after a drying process and rehydration, again stably attains the original viscosity or gel strength. In addition the water-containing medium does not have any by-products that could have an adverse effect on quality of the gel or its sensory properties.