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Enzymatically produced flavors for fatty systems

  • Technical
  • Symposium: Flavor Research In Fats And Fat Bearing Foods
  • Published:
Journal of the American Oil Chemists Society

Abstract

Technology has been developed for the production of flavor systems via controlled enzyme modification of fats. Lipases and esterases from various sources are used. Fats modified include milk fat and meat fats. A wide range of flavor profiles can be produced via control of enzyme, fat and processing prior to and subsequent to enzyme modification. Applications for the flavor systems include margarine, imitation dairy products, confections and prepared foods.

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Author information

Authors and Affiliations

  1. Dairyland Food Laboratories, Inc., 620 Progress Avenue, 53186, Waukesha, Wisconsin

    John H. Nelson

Authors
  1. John H. Nelson
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Additional information

One of 13 papers presented in the symposium “Flavor Research in Fats and Fat Bearing Foods,” AOCS Meeting, Atlantic City, October 1971.

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Nelson, J.H. Enzymatically produced flavors for fatty systems. J Am Oil Chem Soc 49, 559–562 (1972). https://doi.org/10.1007/BF02609226

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  • DOI: https://doi.org/10.1007/BF02609226

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