Food or edible material: processes – compositions – and products – Fermentation processes – Isolated triglyceride other than milk derived
Patent
1997-09-17
1999-11-09
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Isolated triglyceride other than milk derived
424400, 426601, 514844, A23D 300
Patent
active
059809566
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INVENTION
This invention relates to a simple and effective method of deoxygenation of an oil or a product comprising an oil.
BACKGROUND OF THE INVENTION
Many food items such as salad dressings, e.g., French dressings and mayonnaise are prepared with vegetable oils, e.g., soybean oil. Soybean oil contains a large amount of linoleic and linolenic acids which readily react with the dissolved oxygen in the product whereby undesirable volatile compounds are produced. It has been reported that the flavour quality of oils could be improved by eliminating dissolved oxygen in the oils (for reference see Journal of Food Science 57(1), 1992, p. 196).
Antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate have been added to foods containing fats to improve their oxidative stability.
Enzymatic deoxygenation with glucose oxidase has been described to reduce the amount of dissolved oxygen in salad dressings significantly (for reference see Journal of Food Science 57(1), 1992, p. 199): 0.5% glucose was sufficient to remove 92% of the dissolved oxygen in the salad dressing during 5 days of storage.
Glucose oxidase catalyzes the oxidation of d-glucose to d-gluconic acid in the presence of molecular oxygen: C.sub.6 H.sub.12 O.sub.6 +2O.sub.2 +2H.sub.2 O->2C.sub.6 H.sub.12 O.sub.7 +2H.sub.2 O.sub.2. As it can be seen a by product of this reaction is H.sub.2 O.sub.2, which can be destructive to the oil product. In order to avoid this problem it has been suggested to add a catalase together with the glucose oxidase; catalase catalyzes the reaction: 2H.sub.2 O.sub.2 ->2H.sub.2 O.sub.2, but then oxygen is produced again!--however, the overall effect of the enzymatic deaeration by using a combination of glucose oxidase and a catalase is removal of 0.5 mole oxygen for each mole of oxidized d-glucose.
It is an object of the present invention to find a simple and effective enzyme system for oxygen removal in an oil or a product comprising an oil, in which hydrogen peroxide is not involved.
SUMMARY OF THE INVENTION
It has surprisingly been found that laccases are very efficient in reducing the oxygen content in for example salad dressings.
Accordingly, the present invention provides a method of deoxygenation of an oil or a product comprising an oil, the method comprising adding an effective amount of a laccase to said oil or to said product.
BRIEF DESCRIPTION OF DRAWINGS
The present invention is further illustrated by reference to the accompanying drawings, in which
FIG. 1 shows the relation between % oxygen and time in different salad dressings after a laccase is added, the experiments conducted as described in Example 1.
FIG. 2 shows the relation between % oxygen and time in salad dressings after a laccase is added, the experiments conducted as described in Example 2.
DETAILED DISCLOSURE OF THE INVENTION
Oils and Products Comprising an Oil.
According to the present invention an oil or a product comprising an oil may be deoxygenated by adding an effective amount of a laccase.
In the context of this invention an oil is defined and characterized as any oil or fat or wax or lipid as disclosed by Frank D. Gunstone et al. in "The Lipid Handbook", 2nd Ed., Chapman & Hall, 1994, pp. 49-223 including aceituno oil, babassu oil, buffalo gourd oil, candlenut oil, canauba oil, castor oil, chinese vegetable tallow and stilingia oil, cocoa butter, coconut oil, corn oil (maize oil), cottonseed oil, crambe oil, Cuphea species oil, Evening primrose oil, fish oil, grapeseed oil, groundnut oil (peanut oil), hemp seed oil, illipe butter, insect waxes, jojoba oil, kapok seed oil, lanolin, linseed oil, milk fat, mowrah butter, mustard seed oil, oiticica oil, olive oil, palm oil, palmkernel oil, poppy seed oil, rapeseed oil, rice bran oil, safflower oil, sal fat, sesame oil, shea nut oil, soybean oil, stillingia oil, sunflower oil, tall oil, tea seed oil, tobacco seed oil, tung oil, ucuhuba oil, vernonia oil, wheat germ oil, and whale oil.
According to the present invention vegetable oils are
REFERENCES:
patent: 1994993 (1935-07-01), Haas et al.
patent: 2097516 (1937-11-01), Coe
Mistry et al., "Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature", Journal of Food Science, vol. 57, No. 1, 1992, pp. 196-199.
A. Chiralt et al. "Rheological Characterization of Low-Calorie Milk-Based Salad Dressings", Journal of Food Science, vol. 57, No. 1, 1992, pp. 200-202.
Andersen Henrik
Mathiasen Thomas Erik
Peelen Bastienne
Petersen Bent Riber
Esq. Reza Green
Novo Nordisk A S
Wong Leslie
Zelson Esq. Steve T.
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