Manufacturing foods and beverages with a favorable flavor and reduced unpleasant odor is possible, according to the present invention. The current patent describes a method to suppress odors emitted during the manufacturing of bread, egg yolk or whole egg by treating the egg yolk or whole egg with an enzyme preparation.
The current invention offers:
- An enzyme composition to suppress unpleasant odors in foods and beverages
- A method to manufacture the suppressing of unpleasant odors in foods or beverages
- A method to manufacture a food or beverage in which the occurrence of an unpleasant odor is suppressed
Flavor-improving enzyme composition and reducing unpleasant odors in foods and beverages
U.S. Patent 20160376576
Publication date: Dec. 29, 2016
Assignee: Kao Corporation
A lipase may coexist in the enzyme preparation, containing phospholipase A2 (PLA2) as an active ingredient. The present invention was developed with the enzyme preparation being mainly attributed to a free fatty acid and an oxide resulting from fat in the modified product due to the action of the lipase.
One of the main claims of the patent is a flavor-improving enzyme composition to decrease unpleasant odors in food or beverages. The composition is made up of an enzyme exhibiting PLA2 activity with lipase/PLA2 activity of not more than 0.005 as an active ingredient.
