There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
1. A process for preparing a baked good suitable for consumption comprising a first functional ingredient comprising an emulsifier, comprising:
(i) contacting a food material containing a first constituent comprising a fatty acid ester and a second constituent with a Thermomyces enzyme such that the emulsifier is generated by the Thermomyces enzyme from the fatty acid ester, and a second functional ingredient is generated by the Thermomyces enzyme from the second constituent;
(ii) inactivating or denaturing the enzyme to provide the baked good comprising the emulsifier, the fatty acid ester, and the enzyme in an inactive form or a denatured form.
2. The process according to claim 1 , wherein the fatty acid ester comprises at least two ester groups.
3. The process according to claim 1 , wherein the fatty acid ester is a triglyceride.
4. The process according to claim 1 , wherein the emulsifier is selected from the group consisting of monoglycerides, diglycerides and mixtures thereof.
5. The process according to claim 1 , wherein the enzyme is an enzyme having lipase activity.
6. The process according to claim 1 , wherein the second functional ingredient is a galactose derivative.
7. The process according to claim 1 , wherein the second functional ingredient is a diglyceride derivative.
8. The process according to claim 1 , wherein the baked good is selected from bread, cakes, sweet dough products, laminated doughs, liquid batters, muffins, doughnuts, biscuits, crackers and cookies.