US2009175989A1PendingUtilityA1

Novel process for enzymatic bleaching of food products

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Assignee: MUTSAERS JOHANNA HENRICA GERDIPriority: Jan 13, 2004Filed: Jan 13, 2005Published: Jul 9, 2009
Est. expiryJan 13, 2024(expired)· nominal 20-yr term from priority
Inventors:Johanna Henrica Gerdina Maria MutsaersThibaut José WenzelLex De BoerAlbertus Alard Van DijkRutger Jan Van Rooijen
C11D 3/40A23C 19/0328A21D 8/042C11D 3/386A23V 2002/00A23L 5/40
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Claims

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.

Claims

exact text as granted — not AI-modified
1 . 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. 
   
   
       2 . Process according to  claim 1  wherein the food product is made from flour, preferably wheat flour. 
   
   
       3 . Process according to  claim 1  wherein the food product is a dairy product. 
   
   
       4 . Process according to  claim 1  wherein the pigment is a carotenoid. 
   
   
       5 . Process according to  claim 1  wherein the enzyme is added as an enzyme preparation derived from a microorganism or produced in situ by a microorganism capable of producing said enzyme. 
   
   
       6 . Process according to  claim 5  wherein the enzyme is added as an enzyme preparation derived from or produced in situ by a bacterium, a fungus or a yeast. 
   
   
       7 . Process according to  claim 6  wherein the fungus belongs to the genus  Marasmius , preferably  Marasmius scorodonius.    
   
   
       8 . A food product obtainable by the process according to  claim 1 . 
   
   
       9 . Use of enzymes that are capable of directly converting pigments into a form that results in an increased whiteness of at least part of a food product. 
   
   
       10 . Use of enzymes capable of directly converting pigments for household detergents or in enzymatic stone bleach processes.

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