![]() A product of claim 2 comprising the stabilizer system (a) wherein said aldehyde dehydrogenase is present in an amount from about 0.01 to about 10 activity units per gram of water or milk phase, said alcohol oxidase is present in an amount from about 0.005 to about 5.0 activity units per gram of water or milk phase, and said NAD is present in concentrations from about 0.2 to about 50 millimoles per gram of water or milk phase.ħ. A margarine spread as in claim 2 wherein said (c) stabilizer system is employed.Ħ. A margarine spread as in claim 2 wherein said (b) stabilizer system is employed.ĥ. A margarine spread as in claim 2 wherein said (a) stabilizer system is employed.Ĥ. A margarine spread as in claim 1 having an oil phase content of 80 to 40 weight % and a water or milk phase content of 20 to 60 weight %.ģ. Wherein said stabilizer is present in such amounts as to prevent or retard the formation of malodorous alcohols and/or aldehydes in such fish oils during the shelf life of said emulsion.Ģ. (c) xanthine oxidase plus alcohol oxidase plus catalase, ![]() (b) aldehyde oxidase plus alcohol oxidase plus catalase, or (a) aldehyde dehydrogenase plus alcohol dehydrogenase plus nicotinamide adenine dinucleotide, ![]() A food product comprising a water-in-oil or an oil-in-water emulsion having an oil phase and a water or milk phase wherein said oil phase comprises fish oil and said water or milk phase of said emulsion comprises a stabilizer of
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