Numerous investigations were done to describe the effects of different food-grade components (e.g. lipid phases, emulsifiers, electrolytes, biopolymers, sugars) on the stability of multiple emulsions (type W/O/W and O/W/O). In addition to the emulsion composition, the stability of such systems also depends heavily on the emulsion matrix, influenced by the dispersing methods used. This review highlights recently published results of research done in the preparation of such dispersed systems and in the manipulation of their emulsion stability as well as encapsulation behaviour.

Multiple emulsions for food use

The invention provides novel polypeptides having phospholipase activity, including, eg, phospholipase A, B, C and D activity, patatin activity, phosphatidic acid phosphatases (PAP)) and/or lipid acyl hydrolase (LAH) activity, nucleic acids encoding them and antibodies that bind to them Industrial methods, eg, oil degumming, and products comprising use of these phospholipases are also provided

Phospholipases, nucleic acids encoding them and methods for making and using them

Disclosed are methods of preparing high-quality polyunsaturated fatty acid-containing lipids from a lipid-containing material that include enzymatic treatment of components of the material and/or pressure disruption of the material. Lipid-containing materials include biomass, such as microorganisms. The invention further includes products containing the lipid compositions, such as dietary supplements, food products, pharmaceutical formulations, humanized animal milk, and infant formula.

Method for producing lipids by liberation from biomass

An oil/fat composition comprising 5 to 99.9 wt.% of a monoglyceride having, as fatty acid constituents thereof, 15 to 90 wt% of an φ 3-unsaturated fatty acid having less than 20 carbon atoms, 1 to 80 wt.% of an φ 9-unsaturated fatty acid and 2 to 50 wt.% of an φ 9-unsaturated fatty acid; and 0.1 to 49.9 wt.% of a diglyceride, wherein a weight ratio of the diglyceride to the monoglyceride is less than 1 and the content of a polyunsaturated fatty acid having at least 4 carbon-to-carbon double bonds is 20% or less in all the fatty acid constituents. The oil/fat composition according to the present invention has excellent processing properties, good taste and excellent lowering action against glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) levels in blood. It is useful not only for pharmaceuticals but also for preventive or remedial foods of feeds effective for hepatic function disturbances or obesity.

Oil/fat composition

Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Hydrolases, nucleic acids encoding them and methods for making and using them

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. The method includes the steps of providing a transesterification reaction zone containing a 1-, 3-positionally specific lipase, introducing a vegetable oil into the transesterification zone, introducing a stearic acid source material, conducting a supercritical gas or subcritical liquified gas counter-current fluid, carrying out a transesterification reaction of the triglyceride stream with the stearic acid or stearic acid monoester stream in the reaction zone, withdrawing a transesterified triglyceride margarine oil stream, withdrawing a counter-current fluid phase, hydrogenating the transesterified stearic acid or stearic acid monoester to provide a hydrogenated recycle stearic acid source material, and introducing the hydrogenated recycle stearic acid source material into the reaction zone.

Enzymatic method for preparing transesterified oils

A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Gel composition method of making and products containing same

The present invention is directed to a method for
producing a microcapsule flavor delivery system. In the
method, a mixture of a flavoring material selected from
the group consisting of an oil soluble flavor dissolved
in an oil, a water soluble flavor or a combination of the
two, and a protein solution is provided. The mixture is
subjected to low shear mixing to provide an o/w pre-emulsion
or a w/o/w multiple emulsion. The pre-emulsion
or multiple emulsion is subjected to high shear mixing or
sonication to provide either an o/w emulsion having a
coating of protein around the oil droplets or a w/o/w
multiple emulsion having a coating of protein around the
w/o droplets, respectively. The microcapsule flavor
delivery system is incorporated into a food product to
improve the flavor perception.

Flavor delivery system

The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil soluble flavor dissolved in an oil and an o/w emulsion flavor and a protein solution is provided. The mixture is subjected to low shear mixing to provide an o/w water pre-emulsion. The pre-emulsion is subjected to high shear mixing or sonication to provide an o/w emulsion having a coating of protein around the internal oil droplets. The o/w emulsion is mixed with a liquified hard fat which is solid at room temperature. The mixture of hard fat and o/w emulsion is atomized onto a planar surface or into a fluid to provide microcapsules which are an o/w/o multiple emulsion having a flavoring material in the internal oil phase or o/w emulsion.

Microcapsule flavor delivery system

Publisher Summary This chapter outlines the biosensor technology used in food analysis. With advances in electronics, research in the area of measurement by incorporating biological components to electronic sensing device has been growing rapidly. Merging the advent of new technologies from the areas of fiber optics, membrane immobilization, medical diagnostics, biotechnology, and electronics allow biosensors to provide the direct measurements of biological and chemical components in a short time frame. This certainly fits the need for a real-time process control that the food industry is looking for and will take food processing into a new era. Consumer trends toward high-quality and low-cost foods force food processors to look for product quality control through the process stream. This approach provides not only an assurance of the product quality, but also improved quality, reduced cost, less waste, and ultimately a competitive edge. Biosensor is one unit of analytical device that uses a biological molecule to measure a biological or chemical species directly. The advantages of biosensor are specificity and rapid response time. They provide great potential for on-line food quality and safety controls. Researchers and manufacturers will have to overcome the hurdles, such as the instability of biological compounds and a consistency of immobilization in mass production. Because of the great opportunity provided by the biosensor technology, food scientists and processors should aggressively and actively participate in the research and provide the critical information needed to impact and accelerate the development of biosensors for the food industry.

Zohar M. Merchant

Papers

Enzymatic method for preparing transesterified oils

Gel composition method of making and products containing same

Flavor delivery system

Microcapsule flavor delivery system

Biosensors in Food Analysis