TRANSESTERIFICATION REACTION FOR PRODUCTION OF DAIRY FLAVOUR ENHANCING ESTERS

The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesteri...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	CROW, VAUGHAN, LESLIE, HOLLAND, ROSS, LIU, SHAO, QUAN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DETERGENTS ENZYMOLOGY FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesterification activity. The esters may be used for flavouring in a variety of food products, particularly dairy products such as cheeses. L'invention concerne un procédé servant à préparer des esters exhausteurs d'arôme à partir de mono-, di-, ou triglycérides d'origine laitière. Ce procédé consiste en une réaction de transestérification entre le mono-, di- ou triglycéride et un alcool dans un milieu aqueux en présence d'une estérase sélectionnée pour son activité importante de transestérification. On peut utiliser ces esters afin d'aromatiser une variété de produits alimentaires, en particulier des produits laitiers, tels que des fromages.