LYSOLECITHIN COMPOSITIONS AND THEIR USE
A method of preparing a lysolecithin composition. The method include the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phosphol...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | WANG, Chii-Fen LEE, Daniel Kaiping YANG, Ying |
| description | A method of preparing a lysolecithin composition. The method include the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin thus prepared, a flavor emulsion prepared from the lysolecithin, and a liquid beverage or liquid beverage concentrate containing the lysolecithin. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3590352A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3590352A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3590352A13</originalsourceid><addsrcrecordid>eNrjZFD3iQz293F19gzx8PRTcPb3DfAP9gzx9PcLVnD0c1EI8XD1DFIIDXblYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgHGppYGxqZGjobGRCgBAL46I6Y</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>LYSOLECITHIN COMPOSITIONS AND THEIR USE</title><source>esp@cenet</source><creator>WANG, Chii-Fen ; LEE, Daniel Kaiping ; YANG, Ying</creator><creatorcontrib>WANG, Chii-Fen ; LEE, Daniel Kaiping ; YANG, Ying</creatorcontrib><description>A method of preparing a lysolecithin composition. The method include the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin thus prepared, a flavor emulsion prepared from the lysolecithin, and a liquid beverage or liquid beverage concentrate containing the lysolecithin.</description><language>eng ; fre ; ger</language><subject>ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAININGELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN,SULFUR, SELENIUM OR TELLURIUM ; CHEMISTRY ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC CHEMISTRY ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200108&DB=EPODOC&CC=EP&NR=3590352A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25553,76306</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200108&DB=EPODOC&CC=EP&NR=3590352A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG, Chii-Fen</creatorcontrib><creatorcontrib>LEE, Daniel Kaiping</creatorcontrib><creatorcontrib>YANG, Ying</creatorcontrib><title>LYSOLECITHIN COMPOSITIONS AND THEIR USE</title><description>A method of preparing a lysolecithin composition. The method include the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin thus prepared, a flavor emulsion prepared from the lysolecithin, and a liquid beverage or liquid beverage concentrate containing the lysolecithin.</description><subject>ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAININGELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN,SULFUR, SELENIUM OR TELLURIUM</subject><subject>CHEMISTRY</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>ORGANIC CHEMISTRY</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD3iQz293F19gzx8PRTcPb3DfAP9gzx9PcLVnD0c1EI8XD1DFIIDXblYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgHGppYGxqZGjobGRCgBAL46I6Y</recordid><startdate>20200108</startdate><enddate>20200108</enddate><creator>WANG, Chii-Fen</creator><creator>LEE, Daniel Kaiping</creator><creator>YANG, Ying</creator><scope>EVB</scope></search><sort><creationdate>20200108</creationdate><title>LYSOLECITHIN COMPOSITIONS AND THEIR USE</title><author>WANG, Chii-Fen ; LEE, Daniel Kaiping ; YANG, Ying</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3590352A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2020</creationdate><topic>ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAININGELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN,SULFUR, SELENIUM OR TELLURIUM</topic><topic>CHEMISTRY</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>ORGANIC CHEMISTRY</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG, Chii-Fen</creatorcontrib><creatorcontrib>LEE, Daniel Kaiping</creatorcontrib><creatorcontrib>YANG, Ying</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG, Chii-Fen</au><au>LEE, Daniel Kaiping</au><au>YANG, Ying</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LYSOLECITHIN COMPOSITIONS AND THEIR USE</title><date>2020-01-08</date><risdate>2020</risdate><abstract>A method of preparing a lysolecithin composition. The method include the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin thus prepared, a flavor emulsion prepared from the lysolecithin, and a liquid beverage or liquid beverage concentrate containing the lysolecithin.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP3590352A1 |
| source | esp@cenet |
| subjects | ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAININGELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN,SULFUR, SELENIUM OR TELLURIUM CHEMISTRY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | LYSOLECITHIN COMPOSITIONS AND THEIR USE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T09%3A03%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=WANG,%20Chii-Fen&rft.date=2020-01-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP3590352A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |