Patent ID: 8003095

Claim:
A method for producing a dough product or a baked product comprising an emulsifier from a water-containing food material comprising 10-98% water, comprising: adding a lipid acyltransferase to the food material whereby the emulsifier is generated in situ from the constituents of the food material by the lipid acyltransferase, wherein the lipid acyltransferase is an enzyme (i) having acyltransferase activity, and (ii) which, when tested using a Transferase Assay in Buffered Substrate has at least 5% acyltransferase activity (relative acyltransferase activity), wherein the Transferase Assay in Buffered Substrate comprises: (a) heating to 35° C. a substrate solution comprising: phosphatidylcholine; cholesterol; water; and HEPES buffer; and wherein the substrate solution comprises approximately 95% water and has pH 7.0, (b) adding an enzyme to the substrate solution, and (c) determining acyltransferase activity of the enzyme based upon cholesterol and fatty acids formed, and (iii) which transfers an acyl group from a lipid in the food material to one or more acceptor substrates having a hydroxy group in the food material to form the emulsifier in situ; wherein the lipid is a phospholipid, a triacylglyceride, a diglyceride, or a glycolipid, and wherein the acyl acceptor is a sterol, a stanol, a carbohydrate, or a protein or subunit thereof.