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公开(公告)号:US20170311632A1
公开(公告)日:2017-11-02
申请号:US15520237
申请日:2015-10-20
发明人: Ying YANG , Daniel Kaiping LEE , Chii-Fen WANG
CPC分类号: A23D7/01 , A23D7/005 , A23J7/00 , A23L2/385 , A23L2/56 , A23L27/2026 , A23L27/34 , A23L27/80 , A23L29/035 , A23L29/10 , A23L29/231 , A23L29/238 , A23L29/25 , A23L29/27 , A23V2002/00 , A23V2250/1842 , A23V2250/1846 , A23V2250/5022 , A23V2250/506 , A23V2250/5072 , A23V2250/5086 , A23V2250/6402 , A23V2250/6412 , A23V2250/6418 , A23V2250/642 , A23V2250/6422 , C11B9/00 , C12G3/06
摘要: A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.