Patent ID: 7972638

Claim:
A method for preparing a foodstuff, wherein the foodstuff comprises an emulsifier, and wherein the foodstuff is selected from the group consisting of candy, caramel, chocolate, pudding, gum, frozen products, dairy products, meat products, edible oils, edible fats, oil-in-water emulsions, water-in-oil emulsions, dressings, margarine, shortening, spreads, mayonnaise, dips, cream based sauces, cream based soups, beverages, spice emulsions, and sauces, the method comprising: (a) contacting at least a portion of a food material containing a fatty acid ester with an enzyme having esterase activity in a carrier comprising glycerol, wherein an emulsifier is generated by the enzyme from the fatty acid ester and the glycerol; and (b) inactivating or denaturing the enzyme to provide the foodstuff comprising the emulsifier, the fatty acid ester, and the enzyme in an inactive form or a denatured form.