Title:
NOVEL PROCESS FOR ENZYMATIC BLEACHING OF FOOD PRODUCTS
Document Type and Number:
WIPO Patent Application WO2005067735
Kind Code:
A3
Abstract:
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
Inventors:
MUTSAERS JOHANNA HENRICA GERDI (NL)
WENZEL THIBAUT JOSE (NL)
DE BOER LEX (NL)
DIJK VAN ALBERTUS ALARD (NL)
ROOIJEN VAN RUTGER JAN (NL)
WENZEL THIBAUT JOSE (NL)
DE BOER LEX (NL)
DIJK VAN ALBERTUS ALARD (NL)
ROOIJEN VAN RUTGER JAN (NL)
Application Number:
PCT/EP2005/000442
Publication Date:
November 24, 2005
Filing Date:
January 13, 2005
Export Citation:
Assignee:
DSM IP ASSETS BV (NL)
MUTSAERS JOHANNA HENRICA GERDI (NL)
WENZEL THIBAUT JOSE (NL)
DE BOER LEX (NL)
DIJK VAN ALBERTUS ALARD (NL)
ROOIJEN VAN RUTGER JAN (NL)
MUTSAERS JOHANNA HENRICA GERDI (NL)
WENZEL THIBAUT JOSE (NL)
DE BOER LEX (NL)
DIJK VAN ALBERTUS ALARD (NL)
ROOIJEN VAN RUTGER JAN (NL)
International Classes:
A21D8/04; A23C19/032; A23L5/49; A23L5/40; D06L4/40; (IPC1-7): A23L1/27; A21D8/04; A23C19/032
Domestic Patent References:
| WO2002020755A2 | 2002-03-14 |
Foreign References:
| US6120820A | 2000-09-19 | |||
| EP1031627A1 | 2000-08-30 | |||
| EP0282663A1 | 1988-09-21 | |||
| US6465410B1 | 2002-10-15 |
Other References:
DATABASE WPI Section Ch Week 197828, Derwent World Patents Index; Class D11, AN 1978-50606A, XP002286712
ZORN H ET AL: "Cleavage of beta,beta-carotene to flavor compounds by fungi.", APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, vol. 62, no. 4, September 2003 (2003-09-01), pages 331 - 336, XP002286711, ISSN: 0175-7598
GELINAS P ET AL: "Oxido-reductases and lipases as dough-bleaching agents", CEREAL CHEMISTRY, AMERICAN ASSOCIATION OF CEREAL CHEMISTS. MINNEAPOLIS, US, vol. 75, no. 6, November 1998 (1998-11-01), pages 810 - 814, XP002230174, ISSN: 0009-0352
ZORN H ET AL: "Cleavage of beta,beta-carotene to flavor compounds by fungi.", APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, vol. 62, no. 4, September 2003 (2003-09-01), pages 331 - 336, XP002286711, ISSN: 0175-7598
GELINAS P ET AL: "Oxido-reductases and lipases as dough-bleaching agents", CEREAL CHEMISTRY, AMERICAN ASSOCIATION OF CEREAL CHEMISTS. MINNEAPOLIS, US, vol. 75, no. 6, November 1998 (1998-11-01), pages 810 - 814, XP002230174, ISSN: 0009-0352
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