Patent ID: 8927036
Filing Date: 2015-01-06
Classification: A21D,A23J,C11B,C12N,C12P,C12Y

Abstract:
1. A method comprising: enzymatically degumming an edible oil comprising: providing one or more lipid acyltransferases to the edible oil; transferring an acyl group from a phospholipid to one or more acyl acceptors selected from sterol and stanol to form one or more esters; wherein the one or more lipid acyltransferases have at least 5% acyltransferase activity, wherein: an edible oil to which no enzyme has been added is a control; (ii) in an enzymatic reaction with an edible oil, lipid material from the reaction and control are analyzed; (iii) acyltransferase activity is calculated as a percentage of total enzymatic activity using the formula: wherein: Δ% fatty acid=% fatty acid(enzyme)−% fatty acid(control); Mv fatty acid=average molecular weight of the fatty acids; and A=Δ% sterol ester/Mv sterol ester, wherein: Δ% sterol ester=% sterol/stanol ester(enzyme)−% sterol/stanol ester(control); and Mv sterol ester=average molecular weight of the sterol/stanol esters.