Determination of process conditions and enzyme types in the production of Enzyme Modified Butter (EMB)

Enzyme Modified Butter (EMB) is a controlled lipolysis process performed by adding lipolytic enzymes to various forms of milk fat and incubation under certain conditions. At the end of this process, natural flavor additive with condensed butter flavor is produced. Although there are many scientific studies on the lipolysis of milk fat, studies aiming to obtain concentrated butter flavor are few in the literature. EMB is advantageous in many ways due to industrial applicability, end product stability and low cost. In this thesis, the processing conditions that are thought to be effective on lipolysis were determined and EMB production was carried out in different incubation times and enzyme combinations by using cream as a substrate. The studies were carried out in two stages. Since flavor development occurs with enzymatic activity, the appropriate lipolysis medium was determined in order to maximize enzyme activity in the first step. For this purpose, the effects of emulsion type and oil ratio, emulsifier presence, type and concentration, lipase concentration, phospholipase presence and concentration on lipolysis were investigated. The targeted high lipolysis level was achieved with the O/W type emulsion medium, the increase in the oil content in the emulsion, the simultaneous use of lipase and phospholipase in lipolysis, and the presence of emulsifiers. However, it was determined that lipolysis was limited when more emulsifier was added than necessary. In the second stage of the study, in accordance with the results obtained from the scientific experiments in the first stage, the appropriate concentration was decided for each enzyme type and EMB was produced at different incubation times. By keeping constant incubation temperature (45°C), stirring speed (200 rpm), emulsification speed and time (30s, 5000 rpm vii and 180s, 10000 rpm), emulsifier concentration (0.075%), phospholipase concentration (0.25%), incubation was provided for 240 minutes and samples were taken and analyzed at certain times (30, 60, 120 and 240 minutes). Enzyme combinations were created by adding Lecitase® Ultra (phospholipase) to the lipases Palatase 20000L (0.25%), Lipomod™ 801MDP (0.2%) and Lipozyme® CALB (2.5%). While 34 different volatile compounds were detected in all EMT samples, acids were dominant in terms of variety and amount among volatile compounds. The highest acidity level (ADV) and total free fatty acid content were obtained with the combination of Palatase 20000L, while the lowest values were obtained with the combination of Lipozyme® CALB. Although significantly higher butyric acid concentrations were detected at all incubation times with the Lipozyme® CALB combination, it was observed that it had the lowest sensory similarity to butter and overall liking scores. It has been determined that the EMB samples that are most liked and most similar to butter as sensory are the samples produced using Palatase.