DESCRIPTION

Enzyme-Modified Fats occur as light to medium tan liquids, pastes, or powders with a strong fatty acid odor and flavor. They are produced by enzyme lipolysis of fats obtained from milk, refined beef fat, or steam-rendered chicken fat, using suitable food-grade enzymes. Enzyme-modified milkfat may be prepared from milk, concentrated milk, dry whole milk, cream, concentrated cream(s), dry cream, butter, butter oil, dried butter, or anhydrous milkfat. For enzyme-modified milkfat, optional dairy ingredients such as skim milk, concentrated skim milk, nonfat dry milk, buttermilk, concentrated buttermilk, dried buttermilk, liquid whey, concentrated whey, and dried whey may be used to adjust the concentration of the flavors. Fat emulsions are reacted with suitable food-grade enzymes under controlled conditions to increase the flavor components. Thermoprocessing is then used to destroy the enzyme activity and provide acceptable microbiological quality. Suitable preservatives, emulsifiers, buffers, stabilizers, and antioxidants as well as sodium chloride may be added. The resulting product is concentrated or dried.