Technology has been developed for the production of flavor systems via controlled enzyme modification of fats. Lipases and esterases from various sources are used. Fats modified include milk fat and meat fats. A wide range of flavor profiles can be produced via control of enzyme, fat and processing prior to and subsequent to enzyme modification. Applications for the flavor systems include margarine, imitation dairy products, confections and prepared foods.
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J.H. Nelson (1972) studied this question.
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