CA2200588A1 - Defatting starch containing waste products - Google Patents
Defatting starch containing waste productsInfo
- Publication number
- CA2200588A1 CA2200588A1 CA002200588A CA2200588A CA2200588A1 CA 2200588 A1 CA2200588 A1 CA 2200588A1 CA 002200588 A CA002200588 A CA 002200588A CA 2200588 A CA2200588 A CA 2200588A CA 2200588 A1 CA2200588 A1 CA 2200588A1
- Authority
- CA
- Canada
- Prior art keywords
- starch
- lipase
- fatty substances
- products
- aqueous suspension
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 39
- 235000019698 starch Nutrition 0.000 title claims abstract description 39
- 239000008107 starch Substances 0.000 title claims abstract description 39
- 239000002699 waste material Substances 0.000 title claims abstract description 20
- 108090001060 Lipase Proteins 0.000 claims abstract description 53
- 102000004882 Lipase Human genes 0.000 claims abstract description 52
- 239000004367 Lipase Substances 0.000 claims abstract description 51
- 235000019421 lipase Nutrition 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 42
- 239000000126 substance Substances 0.000 claims abstract description 24
- 238000011282 treatment Methods 0.000 claims abstract description 21
- 235000012020 french fries Nutrition 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 40
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 150000001720 carbohydrates Chemical class 0.000 claims description 18
- 235000014633 carbohydrates Nutrition 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 239000007900 aqueous suspension Substances 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 9
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 235000019426 modified starch Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000013573 potato product Nutrition 0.000 claims description 4
- 230000002366 lipolytic effect Effects 0.000 claims description 3
- 241000589630 Pseudomonas pseudoalcaligenes Species 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000004382 Amylase Substances 0.000 claims 1
- 230000029087 digestion Effects 0.000 claims 1
- 238000003809 water extraction Methods 0.000 claims 1
- 230000002255 enzymatic effect Effects 0.000 abstract description 6
- 241000283690 Bos taurus Species 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 description 15
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 241000235403 Rhizomucor miehei Species 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000011534 incubation Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000021588 free fatty acids Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- 238000004513 sizing Methods 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- 241000589516 Pseudomonas Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000012736 aqueous medium Substances 0.000 description 2
- 235000010675 chips/crisps Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004753 textile Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000206602 Eukaryota Species 0.000 description 1
- 101710158368 Extracellular lipase Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000223198 Humicola Species 0.000 description 1
- 239000007987 MES buffer Substances 0.000 description 1
- 241000186359 Mycobacterium Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 108020004511 Recombinant DNA Proteins 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 241000221662 Sclerotinia Species 0.000 description 1
- 101710128940 Triacylglycerol lipase Proteins 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000004566 building material Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 102000037865 fusion proteins Human genes 0.000 description 1
- 108020001507 fusion proteins Proteins 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004592 isopropanol Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000009561 snack bars Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 108010079522 solysime Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Enzymes And Modification Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a novel method and use of waste products containing starch and fatty substances. Especially waste food products which do not live up to the manufacturer's specifications are often discarded or used in low economic value applications. For instance, pre-fried French fries are used as cattle feed. The invention allows for these waste products to be used in many applications for which conventionally-obtained starch is applied in that the fatty substances are at least functionally removed from the starch without a significant rise in costs. The fatty substances are functionally removed by an enzymatic treatment employing a lipase.
Description
WO96109M2 8 8 PCT~S95/11956 Defatting Starch Containinq Waste Products The invention relates to methods for at least the functional removal of fatty substances from products which consist for a major part of starch or starch-like products.
In particular, the invention relates to such methods for removing residual fat from food products.
Food products for this invention are defined as any fried, baked, pre-fried or pre-baked edible product which contains both starch (or a starch derivative) and fatty substances such as vegetable oils and fat.
lS Food products such as (pre-fried) French fries, crisps, chips and other snack foods, cookies, cereals and the like have to meet certain criteria as regards, for example, size, colour and consistency in order to be accepted by consumers. Products which do not comply with set specifications after or during the manufacturing process are either discarded as waste products or recovered to be used in low economic value applications, such as feed for cattle. It would be very useful if these waste or below specification products could be used in applications having a higher economic value.
The starch component of these products (which is usually the major component) could be used as a W096/09772 ; PCT~S95111956 - 2 - 22 00 ~ 88 carbohydrate source in fermentation processes such as for the production of ethanol using yeast or other micro-organisms or the fermentation production of enzymes.
However, the manufacturing process of (semimanufactured) food products which are based on starch or starch-like products often includes the use of fatty substances, either as an ingredient or as a (pre-) frying or baking medium.
When such waste products are employed to provide a source of fermentable carbohydrate for fermentation processes, it is found that fatty substances derived from the starting waste product inhibit starch hydrolysis and glucose fermentation when comparison is made to analogous processes employing conventional starch products.
The present invention provides methods for processing of products containing starch and/or starch derivatives and also containing fatty substances wherein treatment is carried out to functionally remove fatty substances. Within the ambit of the present invention are, for example, novel processes for improved use of waste products of the food industry as carbohydrate sources for fermentations, e.g.
the fermentation production of ethanol. Such processes are cost-effective and hence attractive.
In one aspect, the present invention thus provides a method of processing a waste product containing as a major component starch and/or one or more starch derivatives and also containing fatty substances to provide a product of W096/09772 2 2 0 0 5 8 8 PCT~S95/11956 higher economic value, said method including the step of functionally removing fatty substances from said product or a processing derivative thereof by lipase treatment.
The terminology "functionally removing" as used herein will be understood to mean that residual products of the enzymatic breakdown of fatty substances do not need to be physically separated from the starch and/or starch derivative(s) since they do not hamper the use of starch or starch like products in many applications.
The applications of starch are many. Because starch resulting from lipase treatment in a method of the invention is relatively pure, it can be applied in most of them. However, if starch of higher purity is required, this can be easily achieved by separating residual contaminants resulting from enzymatic breakdown of fatty substances using known techniques.
Known applications of starch and starch-like products in which products of methods of the present invention may be employed include, but are not limited to, the food industry (puddings, deserts, bakery products, confectionery, soups, sauces, dressings, snacks, meat products, beverages, milk products, jams and ice-cream), as adhesives (on gummed paper, gummed tape, corrugated board, laminating, bottle labelling, bags, wallpaper, carton sealing, tube winding, etc.), in the paper industry (internal sizing, surface sizing and surface coating), in the textile industry (printing thickening, textile W096/09772 ~ PCT~S95/119~
- 4 - ~ 20 0 5 8 ~
finishing and warp sizing) and many other miscellaneous applications in the pharmaceutical industry, in building materials and the like.
As hereinbefore indicated, methods of the present invention are particularly preferred for providing starch-containing products for use in preparation of fermentation media, especially for use in providing a source of fermentable carbohydrate for fermentation production of ethanol. In this case, lipase treatment will be combined with enzymic hydrolysis of starch and/or one or more starch derivatives.
Lipases suitable for use in a method of the invention may be obtained from bacteria, bacilli, yeasts, fungi or higher eukaryotes. They may be modified chemically or by recombinant techniques, they may be fusion proteins, fragments of enzymes, etc. The only requirement that has to be met is that the enzymatic activity must be present and applicable in the process conditions. Particularly suitable enzymes include the lipase Ml from Pseudomonas pseudoalcaligenes (hereinafter lipase Ml), the S80000 lipase from Rhizopus arrhizus and lipase from Mucor miehei.
Many other suitable enzymes are known. They include but are not limited to extracellular lipases, such as triacylglycerol acylhydrolases, which are classified in the EEC as E.C.3.1.1.3. These lipases are produced by many (micro)organisms. Suitable microbial lipases have been disclosed inter alia in U.S. Patent no.3,590,277. These W096109M2 2 2 0 0 5 8 8 PCT~S95/11956 lipases were obtained from such diverse microorganisms as Pseudomonas, Asperqillus, Pneumococcus, Sta~hylococcus, Mycobacterium, Humicola. Mycotorula and Sclerotinia.
Lipases can be isolated from cultures of these organisms and then used in the methods according to the invention.
The lipases can also be produced through recombinant DNA
techniques. Some lipase genes have already been cloned.
This enables higher production of lipases when microorganisms harbouring these genes are cultured. It also enables the production of more stable or more active muteins of these lipases. All these enzymes can be applied in the methods according to the invention.
In many cases, it may not be necessary to remove all fatty substances to be removed by an enzymatic treatment.
When a high percentage of fat is present (in the order of fifteen percent or more), it may be possible and economically advantageous to remove the bulk of fatty substances using another treatment such as a treatment with hot water, e.g. having a temperature of 30-95~C, preferably 50-90~C. Such a pretreatment in combination with lipase treatment as hereinbefore described constitutes another embodiment of the invention.
In the exemplified application of the invention, hot water treatment was not necessary. This is advantageous because of the energy consumed and added costs incurred in carrying out such a treatment.
Waste starch-containing food products are usually not W096/09772 '~ PCT~S95/11956 - 6 - ~2 0058a in a form in which they can be easily subjected to enzymatic treatments. It will therefore usually be necessary to convert such waste products to another form prior to lipase treatment. Preferably, this is a suspension in an aqueous medium. Preferred are aqueous suspensions which contain about up to 50%, most preferably 10-20 %
solids (based on dry weight).
Methods according to the invention are preferably applied to fried potato products, more particularly to semimanufactured pre-fried potato products, of which French fries are the most widely used example. French fries are often sold (to consumers or to restaurants or snackbars and the like) as semimanufactured pre-fried products. Such pre-fried French fries contain about 10-20% of fatty substances (usually of vegetable origin). Pre-fried French fries which do not meet the desired specifications (e.g.
required food grade quality) will contain about the same amount of fatty substances.
About 70~ of these fatty substances can be removed by a pretreatment with hot water, after which the French fries can be cut and suspended in an aqueous medium. As stated before however, pretreatment with hot water may be omitted altogether.
The resulting suspension can then be converted to a source of fermentable carbohydrate by enzymic hydrolysis of the starch present. This may be carried out at a temperature of about 30-70OC and at a pH of about 4-6. The W O 96/09772 ~ 2 0 U 5 ~ 8 PC~rrUS95/11956 optimum temperature and pH will, however, depend on the enzyme or enzymes employed.
As shown by results presented below, in this way a source of fermentable carbohydrate can be derived from pre-fried French fries or an alternative starch-containing waste product of the food industry which is far more advantageous for ethanol production by virtue of the decreased inhibition by fatty substances.
The amount in which enzymes have to be added in processing methods of the invention will for a large part depend on the enzyme applied. The person skilled in the art knows how to determine the amount of enzyme needed.
Typically a lipolytic enzyme will be capable of about 2000-5000 conversions per second, which means that when in a kilogram of raw product 10% fat (by weight) is present with an average molecular weight of around 800 D, 2 pg of an enzyme having a molecular weight of 30000 is necessary to break down all the fatty substances in 1 hour. This is of course only a rough estimate of what is possible under ideal conditions.
The following examples illustrate the present invention with reference to one fermenation process for production of ethanol. It will be appreciated, however, that starch-containing products prepared in accordance with the present invention can be applied to many other fermentation methods, including other fermentation methods for production of ethanol from starch or starch-like WO96109M2 PCT~S95111956 products well known in the art. 22~) 0 5 8 8 Examples Methods S Assay for the determination of lipase activit~
Activities of the lipase Ml and lipase of Mucor miehei (Piccantase), expressed as ILUs, were determined on the basis of hydrolysis of olive oil. The hydrolysis was measured at 30~C in a pH-stat containing 10% olive oil in a 0.4 mM Tris buffer pH 9 in the presence of 20 mM sodium chloride and l0 mM calcium chloride.
One ILU is defined as the amount of enzyme needed for the release of one mmole fatty acid per minute under the conditions of the test.
Extraction procedure After incubation, the remaining triglycerides together with the formed free fatty acids and diglycerides were extracted from the incubation mixture (2 ml) with 5 ml of hexane by rotating the glass tube for 30 minutes after setting the pH at 2 with 4N HCl. The extraction was terminated by centrifugation for 5 minutes at l000 rpm in a table centrifuge to obtain a clear upper layer containing triglycerides, diglycerides and free fatty acids.
220()~88 W096/09772 PCT~S9~/11 HPLC analYses In the extraction solution, the residual amount of triglyceride together with the amount of diglyceride and free fatty acid formed were determined by HPLC.
Equipment and conditions Pump: LKB (model 2150) Detection: Refractive index monitor (Jobin Yvon) Injection system: Perkin-Elmer ISS-101; lo ml lo Integrator: Spectra Physics, Chromjet Column: CP Microspher-Si (Chrompack), lOO x 4.6 mm Eluent: n-hexane/isopropylalcohol/formic Acid: 975/25/2.5 (v/v), 1 ml/min 15 Temperature: ambient Under the conditions described above, the ratio of the refractive index responses between olive oil, oleic acid, 1,2 and 1,3-diacylglyceride were found to be 1.00, 0.98, 2.10 and 1.30, respectively, on the basis of peak height.
-WO96109M2 ! PCT~S95/11956 - lO - 2200S~
Lipase Treatment of an Aqueous Suspension of Pre-Fried French Fries Pre-fried French fries (fried in vegetable oil) were obtained in frozen form. After thawing, the fries were cut into small pieces and a 20% (based on dry weight) suspension was made in a lOOmM MES buffer pH 5.5 with a Waring commercial blender.
Incubations were performed at 50~C over different time periods and with different lipase dosages, as indicated in Table l. The lipases used were the lipase Ml of Pseudomonas pseudoalcaliqenes and lipase from Mucor-miehei.
Both lipases are products of Gist-Brocades and are commercially available. After extraction of the remaining triglycerides and hydrolysis products with hexane, these products were analysed by HPLC as described hereinbefore.
The results are summarized in Table l.
W096/09772 22~ ~ 8 ~ PCT~S95/11956 TABLE l Percentage breakdown of vegetable oil from pre-fried French fries upon lipase treatment.
s lipase dosage % breakdown after intli~t~d incub~tion time (hrs) (ILU/ml) 0.5 1.0 2.0 4.0 16 o Lipase Ml 2 5 8 12 13 41 " 4 7 9 12 19 49 " 10 10 14 24 32 44 " 20 10 17 30 49 60 " 40 13 25 41 58 63 Mucor miehei 2 4 4 5 9 9 " 4 4 5 6 10 10 " 10 4 5 6 8 12 " 20 6 8 10 18 12 " 40 5 6 8 12 16 From this table, it can be seen that the lipases used showed their lipolytic properties on vegetable oil under the conditions investigated. In comparison to the Mucor miehei lipase, lipase Ml was found to be superior.
W096l~772 ~~ 2 PCT~Sg5Ulg~
EXAMPLE 2 ~
Ethanol Production by Fermentation Using Fermentable Carbohydrate Derived From Pre-Fried French Fries Pre-fried French fries were chopped into small pieces with a blender. The dry solids content of the material was determined by oven drying overnight at 70~C. Starch content was measured using the Megazyme~ Starch Rit as commercialized by Megazyme~. Enzyme dosages were determined based on dry solids (33%) and starch content (75%).
Three 900 ml mash portions were set up in identical 11 bottles each containing an emulsion in water of 20% French fries (based on dry weight), as prepared in a blender. The emulsion was adjusted to pH 5.5 with 6N HCl and 6N NaOH as required. Two bottles were treated with lipase Ml (500 grams/ton based on dry weight of French fries) for 4 and 16 hours in a 50~C waterbath. The third bottle was a control without lipase pretreatment.
After lipase pretreatment, all three bottles were adjusted to pH 6.5 with lN NaOH and transferred to a 60~C
waterbath and held for 30 minutes to equilibrate the temperature prior to alpha amylase (Maxaliq~ ET) addition in a dosage of 0.7 l/ton based on dry solids starch (ds starch; 1 ton = 1000 kg). After mixing for 5 minutes, the samples were autoclaved for 5 minutes at 107~C. Then the bottles were returned to the waterbath, where they were W09~09772 2 2 J U~ 8 8 PCT~S95/119~
'' t, ., ', .i _~
held at 93~C for an additional 2 hours. During this incubation, the samples were stirred every 15 minutes.
After liquefaction, the samples were cooled to 600C, adjusted to pH 4.8 and transferred to sterile 500 ml media bottles. Fermentations were performed in triplicate.
Additional enzymes [Amigase~ (0. 8 l/ton ds starch), Mycolase (0.07 l/ton ds starch), Maxazyme~ NPX (0.2 l/ton ds starch)] were added and thoroughly mixed with the mash prior to yeast addition. Fermiol was added at the concentration of 0.2 kg/ton of mash. Penicillin was added at the concentration of 500 units/ l of mash.
All nine media bottles were transferred for fermentation over 63 hours to a shaker bath adjusted to 33~C/150 rpm. Samples were taken at 15, 24, 40,48 and 63 hours and analyzed by HPLC (Bio-Rad HPX-87H column, RI
detector) for total carbohydrates, fermentable carbohydrates and ethanol.
HPLC results of ethanol production are shown in Table 2. Throughout the fermentation, the lipase treated French fries produced a higher ethanol yield. Residual total and fermentable carbohydrates are shown in Table 3. As expected from the observed ethanol yields, there was a large proportion of both fermentable and total carbohydrates in the control sample at the end of fermentation. Ethanol yields were calculated at 63 hours (grams ethanol produced/grams of potential ethanol based on ds starch).
Control samples produced an average yield of 77%, compared W096/09772 2 2 0 0 5 8 8 PCT~S95/~lg56 to an average yield of 90% and 92~ respectively for the 4 and 16 hour lipase pre-treated material.
This example shows clearly that lipase pre-treatment of pre-fried French fries results in higher ethanol yields in fermentation.
Ethanol profile during a 63 hour fermentation Time Ethanol produced (volume percent) (hours) control lipase treated (4hrs) lipase treated (16 hrs) O O. 00 O. 00 O. 00 3. 59 5. 80 5. 33 24 5. 84 7. 42 7. 70 6. 96 8. 38 8. 54 48 7.79 8. 92 9. 06 63 8. 29 9. 71 9.92 ~20G~8~
W096/09772 ' PCT~S9S/119~6 Residual total and fermentable carbohydrates.
5 sample residual carbohydrates after 63h (weight %) total fermentable Control 3.0120 2.1920 lipase treated (4hrs) 1.4600 0.6900 lo lipase treated (16hrs) 0.7614 0.0764 From this experiment another unexpected advantage becomes clear. The amount of residual fermentable carbohydrates was lower when a lipase-treated aqueous suspension of French fries was employed. This will lead to a decreased burden on the environment since the wasteload of the reactor residue is lower.
In particular, the invention relates to such methods for removing residual fat from food products.
Food products for this invention are defined as any fried, baked, pre-fried or pre-baked edible product which contains both starch (or a starch derivative) and fatty substances such as vegetable oils and fat.
lS Food products such as (pre-fried) French fries, crisps, chips and other snack foods, cookies, cereals and the like have to meet certain criteria as regards, for example, size, colour and consistency in order to be accepted by consumers. Products which do not comply with set specifications after or during the manufacturing process are either discarded as waste products or recovered to be used in low economic value applications, such as feed for cattle. It would be very useful if these waste or below specification products could be used in applications having a higher economic value.
The starch component of these products (which is usually the major component) could be used as a W096/09772 ; PCT~S95111956 - 2 - 22 00 ~ 88 carbohydrate source in fermentation processes such as for the production of ethanol using yeast or other micro-organisms or the fermentation production of enzymes.
However, the manufacturing process of (semimanufactured) food products which are based on starch or starch-like products often includes the use of fatty substances, either as an ingredient or as a (pre-) frying or baking medium.
When such waste products are employed to provide a source of fermentable carbohydrate for fermentation processes, it is found that fatty substances derived from the starting waste product inhibit starch hydrolysis and glucose fermentation when comparison is made to analogous processes employing conventional starch products.
The present invention provides methods for processing of products containing starch and/or starch derivatives and also containing fatty substances wherein treatment is carried out to functionally remove fatty substances. Within the ambit of the present invention are, for example, novel processes for improved use of waste products of the food industry as carbohydrate sources for fermentations, e.g.
the fermentation production of ethanol. Such processes are cost-effective and hence attractive.
In one aspect, the present invention thus provides a method of processing a waste product containing as a major component starch and/or one or more starch derivatives and also containing fatty substances to provide a product of W096/09772 2 2 0 0 5 8 8 PCT~S95/11956 higher economic value, said method including the step of functionally removing fatty substances from said product or a processing derivative thereof by lipase treatment.
The terminology "functionally removing" as used herein will be understood to mean that residual products of the enzymatic breakdown of fatty substances do not need to be physically separated from the starch and/or starch derivative(s) since they do not hamper the use of starch or starch like products in many applications.
The applications of starch are many. Because starch resulting from lipase treatment in a method of the invention is relatively pure, it can be applied in most of them. However, if starch of higher purity is required, this can be easily achieved by separating residual contaminants resulting from enzymatic breakdown of fatty substances using known techniques.
Known applications of starch and starch-like products in which products of methods of the present invention may be employed include, but are not limited to, the food industry (puddings, deserts, bakery products, confectionery, soups, sauces, dressings, snacks, meat products, beverages, milk products, jams and ice-cream), as adhesives (on gummed paper, gummed tape, corrugated board, laminating, bottle labelling, bags, wallpaper, carton sealing, tube winding, etc.), in the paper industry (internal sizing, surface sizing and surface coating), in the textile industry (printing thickening, textile W096/09772 ~ PCT~S95/119~
- 4 - ~ 20 0 5 8 ~
finishing and warp sizing) and many other miscellaneous applications in the pharmaceutical industry, in building materials and the like.
As hereinbefore indicated, methods of the present invention are particularly preferred for providing starch-containing products for use in preparation of fermentation media, especially for use in providing a source of fermentable carbohydrate for fermentation production of ethanol. In this case, lipase treatment will be combined with enzymic hydrolysis of starch and/or one or more starch derivatives.
Lipases suitable for use in a method of the invention may be obtained from bacteria, bacilli, yeasts, fungi or higher eukaryotes. They may be modified chemically or by recombinant techniques, they may be fusion proteins, fragments of enzymes, etc. The only requirement that has to be met is that the enzymatic activity must be present and applicable in the process conditions. Particularly suitable enzymes include the lipase Ml from Pseudomonas pseudoalcaligenes (hereinafter lipase Ml), the S80000 lipase from Rhizopus arrhizus and lipase from Mucor miehei.
Many other suitable enzymes are known. They include but are not limited to extracellular lipases, such as triacylglycerol acylhydrolases, which are classified in the EEC as E.C.3.1.1.3. These lipases are produced by many (micro)organisms. Suitable microbial lipases have been disclosed inter alia in U.S. Patent no.3,590,277. These W096109M2 2 2 0 0 5 8 8 PCT~S95/11956 lipases were obtained from such diverse microorganisms as Pseudomonas, Asperqillus, Pneumococcus, Sta~hylococcus, Mycobacterium, Humicola. Mycotorula and Sclerotinia.
Lipases can be isolated from cultures of these organisms and then used in the methods according to the invention.
The lipases can also be produced through recombinant DNA
techniques. Some lipase genes have already been cloned.
This enables higher production of lipases when microorganisms harbouring these genes are cultured. It also enables the production of more stable or more active muteins of these lipases. All these enzymes can be applied in the methods according to the invention.
In many cases, it may not be necessary to remove all fatty substances to be removed by an enzymatic treatment.
When a high percentage of fat is present (in the order of fifteen percent or more), it may be possible and economically advantageous to remove the bulk of fatty substances using another treatment such as a treatment with hot water, e.g. having a temperature of 30-95~C, preferably 50-90~C. Such a pretreatment in combination with lipase treatment as hereinbefore described constitutes another embodiment of the invention.
In the exemplified application of the invention, hot water treatment was not necessary. This is advantageous because of the energy consumed and added costs incurred in carrying out such a treatment.
Waste starch-containing food products are usually not W096/09772 '~ PCT~S95/11956 - 6 - ~2 0058a in a form in which they can be easily subjected to enzymatic treatments. It will therefore usually be necessary to convert such waste products to another form prior to lipase treatment. Preferably, this is a suspension in an aqueous medium. Preferred are aqueous suspensions which contain about up to 50%, most preferably 10-20 %
solids (based on dry weight).
Methods according to the invention are preferably applied to fried potato products, more particularly to semimanufactured pre-fried potato products, of which French fries are the most widely used example. French fries are often sold (to consumers or to restaurants or snackbars and the like) as semimanufactured pre-fried products. Such pre-fried French fries contain about 10-20% of fatty substances (usually of vegetable origin). Pre-fried French fries which do not meet the desired specifications (e.g.
required food grade quality) will contain about the same amount of fatty substances.
About 70~ of these fatty substances can be removed by a pretreatment with hot water, after which the French fries can be cut and suspended in an aqueous medium. As stated before however, pretreatment with hot water may be omitted altogether.
The resulting suspension can then be converted to a source of fermentable carbohydrate by enzymic hydrolysis of the starch present. This may be carried out at a temperature of about 30-70OC and at a pH of about 4-6. The W O 96/09772 ~ 2 0 U 5 ~ 8 PC~rrUS95/11956 optimum temperature and pH will, however, depend on the enzyme or enzymes employed.
As shown by results presented below, in this way a source of fermentable carbohydrate can be derived from pre-fried French fries or an alternative starch-containing waste product of the food industry which is far more advantageous for ethanol production by virtue of the decreased inhibition by fatty substances.
The amount in which enzymes have to be added in processing methods of the invention will for a large part depend on the enzyme applied. The person skilled in the art knows how to determine the amount of enzyme needed.
Typically a lipolytic enzyme will be capable of about 2000-5000 conversions per second, which means that when in a kilogram of raw product 10% fat (by weight) is present with an average molecular weight of around 800 D, 2 pg of an enzyme having a molecular weight of 30000 is necessary to break down all the fatty substances in 1 hour. This is of course only a rough estimate of what is possible under ideal conditions.
The following examples illustrate the present invention with reference to one fermenation process for production of ethanol. It will be appreciated, however, that starch-containing products prepared in accordance with the present invention can be applied to many other fermentation methods, including other fermentation methods for production of ethanol from starch or starch-like WO96109M2 PCT~S95111956 products well known in the art. 22~) 0 5 8 8 Examples Methods S Assay for the determination of lipase activit~
Activities of the lipase Ml and lipase of Mucor miehei (Piccantase), expressed as ILUs, were determined on the basis of hydrolysis of olive oil. The hydrolysis was measured at 30~C in a pH-stat containing 10% olive oil in a 0.4 mM Tris buffer pH 9 in the presence of 20 mM sodium chloride and l0 mM calcium chloride.
One ILU is defined as the amount of enzyme needed for the release of one mmole fatty acid per minute under the conditions of the test.
Extraction procedure After incubation, the remaining triglycerides together with the formed free fatty acids and diglycerides were extracted from the incubation mixture (2 ml) with 5 ml of hexane by rotating the glass tube for 30 minutes after setting the pH at 2 with 4N HCl. The extraction was terminated by centrifugation for 5 minutes at l000 rpm in a table centrifuge to obtain a clear upper layer containing triglycerides, diglycerides and free fatty acids.
220()~88 W096/09772 PCT~S9~/11 HPLC analYses In the extraction solution, the residual amount of triglyceride together with the amount of diglyceride and free fatty acid formed were determined by HPLC.
Equipment and conditions Pump: LKB (model 2150) Detection: Refractive index monitor (Jobin Yvon) Injection system: Perkin-Elmer ISS-101; lo ml lo Integrator: Spectra Physics, Chromjet Column: CP Microspher-Si (Chrompack), lOO x 4.6 mm Eluent: n-hexane/isopropylalcohol/formic Acid: 975/25/2.5 (v/v), 1 ml/min 15 Temperature: ambient Under the conditions described above, the ratio of the refractive index responses between olive oil, oleic acid, 1,2 and 1,3-diacylglyceride were found to be 1.00, 0.98, 2.10 and 1.30, respectively, on the basis of peak height.
-WO96109M2 ! PCT~S95/11956 - lO - 2200S~
Lipase Treatment of an Aqueous Suspension of Pre-Fried French Fries Pre-fried French fries (fried in vegetable oil) were obtained in frozen form. After thawing, the fries were cut into small pieces and a 20% (based on dry weight) suspension was made in a lOOmM MES buffer pH 5.5 with a Waring commercial blender.
Incubations were performed at 50~C over different time periods and with different lipase dosages, as indicated in Table l. The lipases used were the lipase Ml of Pseudomonas pseudoalcaliqenes and lipase from Mucor-miehei.
Both lipases are products of Gist-Brocades and are commercially available. After extraction of the remaining triglycerides and hydrolysis products with hexane, these products were analysed by HPLC as described hereinbefore.
The results are summarized in Table l.
W096/09772 22~ ~ 8 ~ PCT~S95/11956 TABLE l Percentage breakdown of vegetable oil from pre-fried French fries upon lipase treatment.
s lipase dosage % breakdown after intli~t~d incub~tion time (hrs) (ILU/ml) 0.5 1.0 2.0 4.0 16 o Lipase Ml 2 5 8 12 13 41 " 4 7 9 12 19 49 " 10 10 14 24 32 44 " 20 10 17 30 49 60 " 40 13 25 41 58 63 Mucor miehei 2 4 4 5 9 9 " 4 4 5 6 10 10 " 10 4 5 6 8 12 " 20 6 8 10 18 12 " 40 5 6 8 12 16 From this table, it can be seen that the lipases used showed their lipolytic properties on vegetable oil under the conditions investigated. In comparison to the Mucor miehei lipase, lipase Ml was found to be superior.
W096l~772 ~~ 2 PCT~Sg5Ulg~
EXAMPLE 2 ~
Ethanol Production by Fermentation Using Fermentable Carbohydrate Derived From Pre-Fried French Fries Pre-fried French fries were chopped into small pieces with a blender. The dry solids content of the material was determined by oven drying overnight at 70~C. Starch content was measured using the Megazyme~ Starch Rit as commercialized by Megazyme~. Enzyme dosages were determined based on dry solids (33%) and starch content (75%).
Three 900 ml mash portions were set up in identical 11 bottles each containing an emulsion in water of 20% French fries (based on dry weight), as prepared in a blender. The emulsion was adjusted to pH 5.5 with 6N HCl and 6N NaOH as required. Two bottles were treated with lipase Ml (500 grams/ton based on dry weight of French fries) for 4 and 16 hours in a 50~C waterbath. The third bottle was a control without lipase pretreatment.
After lipase pretreatment, all three bottles were adjusted to pH 6.5 with lN NaOH and transferred to a 60~C
waterbath and held for 30 minutes to equilibrate the temperature prior to alpha amylase (Maxaliq~ ET) addition in a dosage of 0.7 l/ton based on dry solids starch (ds starch; 1 ton = 1000 kg). After mixing for 5 minutes, the samples were autoclaved for 5 minutes at 107~C. Then the bottles were returned to the waterbath, where they were W09~09772 2 2 J U~ 8 8 PCT~S95/119~
'' t, ., ', .i _~
held at 93~C for an additional 2 hours. During this incubation, the samples were stirred every 15 minutes.
After liquefaction, the samples were cooled to 600C, adjusted to pH 4.8 and transferred to sterile 500 ml media bottles. Fermentations were performed in triplicate.
Additional enzymes [Amigase~ (0. 8 l/ton ds starch), Mycolase (0.07 l/ton ds starch), Maxazyme~ NPX (0.2 l/ton ds starch)] were added and thoroughly mixed with the mash prior to yeast addition. Fermiol was added at the concentration of 0.2 kg/ton of mash. Penicillin was added at the concentration of 500 units/ l of mash.
All nine media bottles were transferred for fermentation over 63 hours to a shaker bath adjusted to 33~C/150 rpm. Samples were taken at 15, 24, 40,48 and 63 hours and analyzed by HPLC (Bio-Rad HPX-87H column, RI
detector) for total carbohydrates, fermentable carbohydrates and ethanol.
HPLC results of ethanol production are shown in Table 2. Throughout the fermentation, the lipase treated French fries produced a higher ethanol yield. Residual total and fermentable carbohydrates are shown in Table 3. As expected from the observed ethanol yields, there was a large proportion of both fermentable and total carbohydrates in the control sample at the end of fermentation. Ethanol yields were calculated at 63 hours (grams ethanol produced/grams of potential ethanol based on ds starch).
Control samples produced an average yield of 77%, compared W096/09772 2 2 0 0 5 8 8 PCT~S95/~lg56 to an average yield of 90% and 92~ respectively for the 4 and 16 hour lipase pre-treated material.
This example shows clearly that lipase pre-treatment of pre-fried French fries results in higher ethanol yields in fermentation.
Ethanol profile during a 63 hour fermentation Time Ethanol produced (volume percent) (hours) control lipase treated (4hrs) lipase treated (16 hrs) O O. 00 O. 00 O. 00 3. 59 5. 80 5. 33 24 5. 84 7. 42 7. 70 6. 96 8. 38 8. 54 48 7.79 8. 92 9. 06 63 8. 29 9. 71 9.92 ~20G~8~
W096/09772 ' PCT~S9S/119~6 Residual total and fermentable carbohydrates.
5 sample residual carbohydrates after 63h (weight %) total fermentable Control 3.0120 2.1920 lipase treated (4hrs) 1.4600 0.6900 lo lipase treated (16hrs) 0.7614 0.0764 From this experiment another unexpected advantage becomes clear. The amount of residual fermentable carbohydrates was lower when a lipase-treated aqueous suspension of French fries was employed. This will lead to a decreased burden on the environment since the wasteload of the reactor residue is lower.
Claims (16)
1. A method of processing a waste product containing as a major component starch and/or one or more starch derivatives and also containing fatty substances to provide a product of higher economic value, said method including the step of functionally removing fatty substances from said product or a processing derivative thereof by lipase treatment.
2. A method as claimed in claim 1 wherein said waste product is a waste product of the manufacture of one or more food products.
3. A method as claimed in claim 1 or claim 2 wherein a lipase is contacted with an aqueous suspension derived from said waste product under conditions suitable for hydrolysis of fatty substances in said suspension.
4. A method as claimed in claim 3 wherein said aqueous suspension contains 10 - 20% solids (based on dry weight).
5. A method as claimed in claim 3 or claim 4 wherein said aqueous suspension is maintained at a temperature of about 50°C during lipase treatment.
6. A method as claimed in any one of claims 3 to 5 wherein said aqueous suspension is derived from one or more pre-fried potato products.
7. A method as claimed in claim 6 wherein said aqueous suspension is derived from pre-fried French fries.
8. A method as claimed in any one of the preceding claims wherein lipase M1 of Pseudomonas pseudoalcaligenes is employed for said lipase treatment.
9. A method as claimed in any one of the preceding claims wherein said lipase treatment is preceded by heated water extraction of a proportion of the fatty substances from said product or a processing derivative thereof.
10. A method as claimed in any one of the preceding claims wherein said waste product is converted to a source of fermentable carbohydrate, said method further comprising enzymic hydrolysis of starch and/or one or more starch derivatives deriving from said waste product.
11. A method as claimed in claim 10 wherein hydrolysis of starch and/or one or more starch derivatives is preceded by said lipase treatment.
12. A method as claimed in claim 11 wherein said lipase treatment is applied to an aqueous suspension of one or more pre-fried potato products in accordance with claim 6 followed by .alpha.-amylase digestion of the starch in the resulting suspension.
13. A method of preparing a fermentation medium comprising preparing a source of fermentable carbohydrate by a method as claimed in any one of claims 10 to 12 and incorporating said source of fermentable carbohydrate with other appropriate ingredients into a complete fermentation medium.
14. A method as claimed in claim 13 wherein said fermentation medium is suitable for yeast fermentation production of ethanol.
15. A method for production of ethanol, wherein a fermentation medium is prepared in accordance with claim 13 or claim 14 and fermentation is carried out to convert fermentable carbohydrate in said medium to ethanol.
16. Use of an enzyme having lipolytic activity in a method as claimed in any one of the preceding claims.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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EP94202703 | 1994-09-21 | ||
EP94202703.8 | 1994-09-21 |
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CA2200588A1 true CA2200588A1 (en) | 1996-04-04 |
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Family Applications (1)
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CA002200588A Abandoned CA2200588A1 (en) | 1994-09-21 | 1995-09-19 | Defatting starch containing waste products |
Country Status (6)
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EP (1) | EP0782396A1 (en) |
JP (1) | JPH10507911A (en) |
AU (1) | AU3719595A (en) |
CA (1) | CA2200588A1 (en) |
MX (1) | MX9701804A (en) |
WO (1) | WO1996009772A2 (en) |
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US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
DE69835112T2 (en) | 1997-04-09 | 2007-01-04 | Danisco A/S | Use of lipase to improve doughs and baked goods |
CN100591212C (en) | 2001-05-18 | 2010-02-24 | 丹尼斯科有限公司 | Method of improving dough and bread quality |
EP2267108A1 (en) | 2004-07-16 | 2010-12-29 | Danisco A/S | Enzymatic oil-degumming method |
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JPS53121999A (en) * | 1977-03-29 | 1978-10-24 | Meito Sangyo Kk | Production of alcohol containing drink |
JPS61115458A (en) * | 1984-11-09 | 1986-06-03 | Yokohama Maruuo Kk | Preparation of powdery protein food utilizing bean curd refuse |
JPH0382900A (en) * | 1989-08-28 | 1991-04-08 | Wataru Sakai | Preparation of dissolvable edible paper from process waste of vegetable food |
DD288980A5 (en) * | 1989-11-15 | 1991-04-18 | Adw Zi F. Ernaehrung,De | METHOD OF TREATING OIL SEEDS, LEGUMINOSES AND CEREALS FOR THE OBTAINMENT OF BULB MATERIALS |
JP2652898B2 (en) * | 1990-03-22 | 1997-09-10 | 日本ヘルス工業株式会社 | Oil-containing wastewater treatment method |
US5231017A (en) * | 1991-05-17 | 1993-07-27 | Solvay Enzymes, Inc. | Process for producing ethanol |
-
1995
- 1995-09-19 WO PCT/US1995/011956 patent/WO1996009772A2/en not_active Application Discontinuation
- 1995-09-19 MX MX9701804A patent/MX9701804A/en unknown
- 1995-09-19 EP EP95935018A patent/EP0782396A1/en not_active Withdrawn
- 1995-09-19 CA CA002200588A patent/CA2200588A1/en not_active Abandoned
- 1995-09-19 JP JP8511864A patent/JPH10507911A/en active Pending
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AU3719595A (en) | 1996-04-19 |
JPH10507911A (en) | 1998-08-04 |
EP0782396A1 (en) | 1997-07-09 |
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