Abstract: The invention concerns a new process for the preparation of novel fats, comprising SUS- and SSU-triglycerides high in behenic acid, wich are predominantly in .beta..sup.1 -crystal form. According to the process a high erucic oil is hydrolyzed to form a dierucic diglyceride, this diglyceride is hydrogenated to dibehenic diglyceride, which is converted enzymically to a reaction-mixture from which the novel fats are separated.

Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: High erucic cruciferae oils are interesterified with C.sub.16 or higher fatty acids or derivatives thereof. The use of a 1,3-selective lipase leads to the introduction of the fatty acid groups in the 1,3-positions. The liberated erucic acid (derivative) can be hydrogenated; the behenyl acid (or derivative) thus formed can be recirculated to provide at least 50% of the behenyl acid (derivative) needed in the process. The products obtainable by these processes, display good anti-blooming properties.

Abstract: There is disclosed a freezing-resistant oil-and-fat feedstock which is obtained by selective rearrangement with middle-chain saturated fatty acid residues at the 1st and 3rd positions of triglycerides and has a melting point of -18.degree. C. or lower as measured by differential scanning calorimetry (DSC). The oil-and-fat feedstock is composed of mixed fatty acid triglycerides (U.sub.2 M and UM.sub.2) at an mount of 10% by weight or more, based on the total weight of the feedstock, the fatty acid triglycerides consisting of unsaturated fatty acid residues (U) and middle-chain saturated fatty acid residues (M) and the ratio of U.sub.2 M to UM.sub.2 being 1/3 or higher. Also disclosed are methods for producing the freezing-resistant oil-and-fat feedstock and various kinds of frozen food utilizing the freezing-resistant oil-and-fat feedstock.

Abstract: The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The casein hydrolyzate exhibits an optimal balance between DH, free amino acids, bitterness and yield.

Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating out the lipid from the resulting whey supernatant. The precipitate is removed either by filtration or centrifugation. The supernatant contains all the whey proteins which may then be recovered by conventional means such as ultrafiltration and spray drying.

Abstract: This invention relates to a process for producing a single cell edible oil containing DHA, to the oil itself and to uses for the oil. Marine microorganisms are cultivated in fermentors and induced to produce the single cell oil which subsequently is recovered by extraction with solvents.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary stabilize the rice bran before wet milling and microfiltration.

Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.

Abstract: The invention relates to a process for producing methyl-alkyl ketones using micro-organisms which convert fatty acids or their esters into the corresponding methyl ketones having one carbon atom less. Suitable micro-organisms are those which produce at least 0.1% w/w methylketones in the culture broth. Preferred micro-organisms are Aureobasidium pullulans species. The process is especially suitable to produce pentan-2-one, heptan-2-one, nonan-2-one and undecan-2-one or mixtures thereof. The compounds produced are suitable for use in food flavors.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil.

Abstract: A process for producing a salad oil comprises transesterifying a mixture of (A) an oil or fat produced from palm oil and having the following characteristics:______________________________________ iodine value: 55 to 75 constituent fatty acids: palmitic acid: 30 to 42% by weight oleic acid: 42 to 48% by weight linoleic acid: 11 to 20% by weight tripalmitin: 2% by weight or less open-tube melting point: 5 to 25.degree. C. ______________________________________and (B) a liquid edible oil other than the component (A) in a weight ratio of 5:95 to 95:5 with immobilized lipase having 1,3-specificity in the absence of solvent and then fractionating the product in the absence of solvent. Thereby, the salad oil can be efficiently derived from palm oil which is a solid oil and the relative amount of the starting material obtained from palm oil in the salad oil can be increased. The thus-produced salad oil has a satisfactory cooling resistance.

Abstract: The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps:(a) preparing a water and oil containing mixture comprising from 1.2-40 wt. % oil, by combining a fatty composition containing at least 40% polyol fatty acid polyesters by weight of oil with an aqueous composition,(b) homogenizing said mixture so as to obtain a filled milk having an average oil droplet size of less than 20 microns,(c) preparing a cheese milk by combining the filled milk of step (b) and an aqueous composition containing at least 2 wt. % milk protein,(d) adding a starter culture and/or coagulant to the cheese milk and leaving it to coagulate,(e) optionally cutting the coagulum to provide curd particles in whey, and(f) separating the whey from the curd.

Abstract: The present invention relates to a method for reforming fats and oils which comprises treating the fats and oils containing partial glycerides with two or more kinds of lipases which are different in a fatty acid specificity and/or a position specificity in the presence of a small amount of water to obtain fats and oils containing partial glycerides in a low content in a high yield. According to the invention, a reaction rate and a yield are improved.

Abstract: A method for processing glyceride fats and oils which comprises the steps of subjecting a mixture of a glyceride fat or oil and a monohydric alcohol fatty acid ester to an enzymatic ester interchange reaction; distilling the reaction mixture of the ester interchange reaction to separate a distillate from a processed glyceride fat or oil to recover the latter; subjecting the distillate to an esterification reaction to lower its acid value; and recycling the distillate for use as a starting material for the ester interchange reaction.

Abstract: An edible oil and fat composition comprises a phospholipid and a glyceride mixture comprising 5 to 100 percent by weight of a diglyceride. The phospholipid is a decomposition product of natural lecithin. It is stable and suitable for food and a cooking oil.

Abstract: A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5.degree. C., 20 to 55% at 30.degree. C., 2 to 35% at 35.degree. C., at most 3% at 40.degree. C., and difference between SFI at 5.degree. C. and that of 25.degree. C. being at most 15%.

Abstract: A process for preparing an enzyme preparation useful for interesterification in the presence of little water. The process comprises drying a hydrated substance having lipase-activity while contacting the substance with a fatty acid derivative.

Abstract: Organic compounds susceptible to hydrolysis are prepared by reaction in a water-immiscible organic liquid in contact with an enzyme activated with water to catalyze the reaction and desiccant means to lower the water activity of the dispersion from which the reaction products are recovered. The enzyme may be a lipase to catalyze an interesterification process and the desiccant means may be immersed in the dispersion to remove water in the liquid phase or in the headspace above the dispersion to remove water vapor.

Abstract: In a continuous interesterification process a fatty acid ester reactant, preferably a glyceride and optionally including free fatty acid, is contacted with an enzyme as interesterification catalyst which is preferably 1,3-selective and precipitated on an inert particulate support. The catalyst is packed in a fixed bed with contact times less than 2 hours which are sufficient to effect interesterification. The process is useful for producing POSt- and StOSt-rich fats suitable for use as cocoa butter substitute fats.

Abstract: Dairy whey, a waste product of cheese production, is fermented with an organism to produce a whey product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of whey or whey and oil, and optionally yeast extract and then fermenting the broth with Candida lipolytica. The resultant fermented whey product is used as an emulsifying agent in the food industry.

Abstract: A blue cheese flavorant is prepared by first hydrolyzing a reaction medium of an animal or vegetable fats and oils having C.sub.4 to C.sub.14 triglycerides with an enzyme which liberates C.sub.4 to C.sub.14 fatty acids from the fats and oils in a reaction mixture. A culture medium containing the liberated fatty acids, and which may include unhydrolyzed fats and oils from the reaction mixture, is prepared and inoculated with spores of Penicillium roqueforti. The inoculated culture medium is fermented under submerged aerobic conditions while being agitated. The fermented culture medium then is pasteurized for deactivating the spores and a blue cheese flavorant product is obtained from the pasteurized, deactivated culture medium. Alternatively, C.sub.4 and C.sub.14 fatty acids alone may be fermented to obtain the flavorant.

Abstract: A vegetable oil and mineral salts broth is fermented with an organism to produce a vegetable oil product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of vegetable oil and mineral salts, and optionally yeast extract and then fermenting the broth with Candia Lipolytica. The resultant fermented vegetable oil product is used as an emulsifying agent in the food industry.

Abstract: A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60.degree. C. or less, unsaturated fatty acid are added thereto form a mixture, and the mixture is stirred at a temperature of 5.degree. to 60.degree. C. while supplying air or oxygen to form green aroma compounds.

Abstract: In a continuous interesterification process a fatty acid ester reactant, preferably a glyceride and optionally including free fatty acid, is contacted with an enzyme as interesterification catalyst which is preferably 1,3-selective and precipitated on an inert particulate support. The catalyst is packed in a fixed bed with contact times less than 2 hours which are sufficient to effect interesterification. The process is useful for producing POSt- and StOSt-rich fats suitable for use as cocoabutter substitute fats.

Abstract: A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.

Abstract: Cheese flavoring agents and cheese flavor enhancers are provided in the form of enzyme-modified, lactose-hydrolyzed whey or whey fractions. The products have a flavor profile characteristic of aged cheese and a flavor intensity sufficient to serve as the sole source of cheese flavor or as a cheese flavor enhancer in a variety of food products.

Abstract: In a method of the modification of a fat or oil wherein a mixture (mixture A) containing a glyceride-type fat or oil to be modified (material A) and a fatty acid or a nonglyceride-type ester thereof (material B) is selectively transesterified in the presence of a catalyst having a selective transesterification activity (catalyst A); the resulting fat or oil (resultant A), fatty acid or nonglyceride-type ester thereof (resultant B) and catalyst are recovered from the reaction mixture; and then a hard butter is produced from the resultant A, the improvement comprises hydrogenating a part or all of the resultant B and reusing the hydrogenated product as a part of the mixture A.

Abstract: A method for the enzymatic transesterification useful for modification of a lipid, which comprises continuously or repeatedly contacting an enzyme or an enzyme preparation having transesterification activities with a fresh supply of a dried fatty ester substrate such as fats and oils of glycerides. The enzyme or the enzyme preparation has transesterification activities (Kr value) of 0.01 or more as well as lipolytic activities. The enzyme preparation is prepared by dispersing, adsorbing or bonding an enzyme having lipolytic activities in or to a carrier and drying the resulting mixture at an adequately slow initial drying rate to activate or increase the transesterification activities of the enzyme.

Abstract: Improved method for producing fats and oils rich in 1,3-disaturated-2-unsaturated-triglycerides (e.g. 1,3-distearyl-2-oleyl compound and 1-palmityl-2-oleyl-3-stearyl compound) useful as a cacao butter substitute, which comprises cultivating a microorganism being capable of assimilating a higher alkyl derivative and producing fats and oils containing 1,3-disaturated-2-unsaturated-triglycerides in a specific medium containing a mixed carbon source comprising at least one stearyl compound and at least one of other carbon compounds selected from a palmityl compound, an oleyl compound and a saccharide under an aerobic condition, collecting the cells of the microorganism and recovering the fats and oils from the cells.

Abstract: A process for the interesterification of oils and fats comprising treating said oils and fats with water-soluble microbial lipase enzyme is disclosed.

Abstract: There is provided a method for producing a cacao butter substitute by transesterification of fats and oils containing glycerides rich in the oleyl moiety at the 2-position with an alcohol ester of stearic acid and/or palmitic acid in the presence of a lipase having reaction specificity to the 1,3-position of triglycerides and not more than 0.18% by weight of water based on the total weight of the reaction mixture. By this method, a cacao butter substitute, rich in 1,3-distearyl-2-oleyl compound and 1-palmityl-2-oleyl-3-stearyl compound is obtained, in a high reaction yield with few by-products.

Abstract: Blue cheese flavored products are produced by forming a mixture of whey, food fat, salt and water, homogenizing and pasteurizing the mixture, adding lipase and Penicillium roqueforti spores to the mixture and fermenting. Alternatively, a mixture of food fat, salt and water is pasteurized and fermented with lipase and Penicillium roqueforti spores, and the resultant fermented mixture is mixed with a retentate produced by ultrafiltration of a milk product. The blue cheese flavored products have an extremely high quotient of flavor which can be blended with other foods to impart a blue cheese flavor.

Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.

Abstract: A lipolytic enzyme preparation having 1 part of lipase activity to from 1 to about 10 parts of esterase activity is obtained from Mucor miehei. The enzyme preparation can be recovered substantially free of Mucor miehei rennet, and is useful for treating various triglyceride fats to provide desirable flavors.

Abstract: The invention provides emulsions, particularly margarine and low fat spreads of the water-in-oil type containing substantially non-lypolytic and non-proteolytic oxygen-consuming yeasts in a concentration of 10.sup.3 to 10.sup.7 cells per gram of emulsion, strains of Kluyveromyces lactis and Debaryomyces hansenii being particularly preferred.

Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of protein and emulsified fat with lipase and protease. For dry animal foods, a fat such as bleachable fancy tallow or butter oil is preferably emulsified with a proteinaceous emulsifier, subjected to the action of the enzymes and then sprayed onto the animal food as an emulsion. For intermediate moisture animal foods, a meat slurry is preferably treated with the enzymes and then combined with the other ingredients of the animal food.

Abstract: Disclosed herein is a method for processing wheat in an aqueous medium to separate the endosperm from the husk wherein the starch granules of the endosperm are maintained in an intact, ungelatinized form and the gluten protein of the endosperm is maintained in a dispersible and substantially undenatured state. The aqueous medium is innoculated with a harmless micro-organism which selectively grows in each of the processing steps and thereby excludes the growth of pathogenic organisms in the system. The endosperm obtained from this process can be used as a baking ingredient after concentration or drying or it can be separated into its starch and gluten components.