| abstract |
The present invention relates to inventive butterfat fractions used in addition tonor in place of some or all of the "native" fat in a food product. The invention alsonrelates to methods for preparing healthy food products with the inventive butterfatnfractions. The inventive butterfat fractions have a complete meltpoint below aboutn25°C and are flavored, emulsified and/or treated with enzymes or microbes. Examplesnof enzymes used to treat the butterfat fractions or butterfat fraction emulsions arenesterases (such as lipase) and desaturase enzyme systems including geneticallynmodified systems; examples of microbes are Lactococcus lactis, Lactococcusncremoris, Lactococcus lactis diacetylactis, Leuconostoc cremoris, Lactobacillusnhelveticus, Luctobacillus casei, Micrococcus sp., and Pediococcus sp. The microbesnmay be added as attenuated, frozen, or freeze-dried cultures. Food products havingnreduced levels of saturated fatty acids, increased levels of monounsaturated fatty acidsnand/or reduced levels of total fat may be produced using the inventive butterfatnfractions. |