Applications of Modified Milk Fat in Food Products

Kaylegian, K.E.; Hartel, Richard W.; Lindsay, R.C.

doi:10.3168/jds.s0022-0302(93)77510-4

Cited by 60 publications

(36 citation statements)

References 31 publications

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“…Important targets involve reducing the amounts of some specific saturated fatty acids (SFAs), especially myristic acid (C14:0) and palmitic acid (C16:0), together with enhancing oleic acid, vaccenic acid (C18:1t11) and rumenic acid (C18:2c9t11) [10,19]. The fatty acid composition of milk fat can be improved by genetic manipulation of the dairy cow, specific feeding strategies or fractionation processes [14].…”

Section: Introductionmentioning

confidence: 99%

Influence of milk fatty acid composition and process parameters on the quality of ice cream

Smet¹,

Block²,

Meeren

et al. 2010

Dairy Sci. Technol.

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-There has been considerable interest in recent years in altering the fatty acid composition of milk fat in dairy products to improve the long-term health of consumers. The objective of this study was to investigate the influence of altering the fatty acid composition and varying two process parameters (homogenization pressure and ageing temperature) on the quality of ice cream. The quality of ice cream (8% fat) was monitored before and after heat shock by assessing fat droplet size, solvent extractable fat content, texture analysis, meltdown tests and sensory analyses. The results suggest that a high solid fat content and low homogenization pressure correlated well with large particles and high amounts of solvent extractable fat, which resulted in firm ice cream with slow melting behaviour and good structure retention. In contrast, ageing temperature did not significantly influence fat destabilization. Following heat shock, the results suggested that the hardness of ice cream was not determined by any of the parameters investigated, but was probably dominated by the amount of ice crystals. A good melting behaviour was retained after heat shock, provided that a strong matrix of destabilized fat was produced during the freezing process. Even though differences could be observed in hardness and melting behaviour for different milk fats or process conditions, these differences were hardly identified by trained sensory panels. These results suggest that high-quality ice cream can be produced with an altered fatty acid composition without any alteration in the conventional production process, provided that ice cream is stored and consumed under ideal circumstances.ice cream / homogenization / ageing temperature / fatty acid composition Article published by EDP SciencesRésumé -Influence de la composition en acides gras du lait et des paramètres de fabrication sur la qualité de la crème glacée. Modifier la composition en acides gras de la matière grasse des produits laitiers en vue d'améliorer la santé à long terme des consommateurs a récemment fait l'objet de beaucoup d'intérêt. L'objectif de cette étude était de déterminer l'influence de modifications de composition en acides gras et de variations des conditions de fabrication sur la qualité de la crème glacée. La qualité de crèmes glacées (8 % de matière grasse) a été suivie avant et après un choc thermique en déterminant la taille des gouttelettes lipidiques, la quantité de matière grasse extractible par solvant, la texture, la fonte et par évaluation sensorielle. Les résultats suggèrent qu'une forte concentration en matière grasse et une faible pression d'homogénéisation étaient bien corrélées avec de grosses gouttelettes lipidiques et de fortes quantités de matière grasse extractible par solvant, donnant ainsi une crème glacée ferme, fondant peu et gardant une bonne structure. Au contraire, la température de conservation n'influençait pas significativement la déstabilisation de la matière grasse. Après un traitement thermique, la dureté de la crème glacé...

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Section: Introductionmentioning

confidence: 99%

Influence of milk fatty acid composition and process parameters on the quality of ice cream

Smet¹,

Block²,

Meeren

et al. 2010

Dairy Sci. Technol.

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“…In this respect, one of the main drawbacks of milk fat is its limited functionality, related to the consistency of the fat at range of temperatures. For example, milk fat is too Wrm to spread easily at refrigeration, but not Wrm enough for certain pastry applications [6].…”

Section: Milk Fat Revalorizationmentioning

confidence: 99%

“…Nutritional properties/ bioactivity [41,43] Physical modiWcation Physical modiWcation of milk fat involves mainly the improvement of spreadability [3]. This can be achieved by diVerent techniques, including mechanical work (texturization), temperature proWling, blending with other oils, or fractionation [3,6]. Fractionation consists of creating milk fat fractions with diVerent melting point and crystallization patterns [1,20].…”

Section: Milk Fat Engineeringmentioning

confidence: 99%

“…The consumption decline of milk fat has led to the accumulation of milk fat stocks worldwide, which prompted global research eVorts for the development of alternative uses of milk fat as a feedstock for added-value products [1,[5][6][7]. The current situation of the European milk fat market as well as the existing research trends and opportunities for milk fat revalorization is reviewed and discussed in this paper.…”

Section: Introductionmentioning

confidence: 99%

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The potential of milk fat for the synthesis of valuable derivatives

Lubary

Hofland

Horst

2010

Eur Food Res Technol

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The overall decline in milk fat consumption experienced in the last decades has promoted global research eVorts seeking for alternate uses of this valuable natural fat. Milk fat possesses a pleasant Xavor and a rich chemical composition, including a range of bioactive, health beneWcial minor components. The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health concerns. However, the rich fatty acid composition of milk fat could be utilized for the production of a wide range of added-value derivatives in the food and cosmetic industries, including nutritionally enhanced modiWed fats, food emulsiWers, Xavors, and tailor-made lipids. A promising strategy for the revalorization of milk fat encompasses the isolation and commercialization of the valuable minor components of milk fat, coupled with a broader utilization of physically or nutritionally improved milk fat fractions and derivative products.

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“…Functionality in certain products is based on the product's melting point, and a process that modulates melting characteristics would increase the opportunities for increased use of milk fat. High-melting fractions of milk fat are employed in specialty bakery products, and other fractions have been used in confections (5,6).…”

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confidence: 99%

Design of a single‐stage mechanical fat separator

Onwulata

Goldberg

1997

J Americ Oil Chem Soc

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Thermal fractionation of highly saturated fats can address the current nutritional concerns related to the amount, type, and saturated-fat level of lipids in foods. Separation of fats into different melting fractions allows for tailoring natural fats into functional and nutritional groups, while also allowing for the use of the less desirable fractions in nonfood applications. The single-stage laboratory-scale separator described herein separates fats into two gross melting fractions, termed high and low. The latter fractions can be further separated by adjusting the cooling zone temperatures, resulting in secondary fractions with different melt patterns. Thermal analysis of the hard fractions shows a 10-15°C shift to a higher melting point. JAOCS 74, 679-683 (1997). FIG. 7. High-performance liquid chromatography profile of selected triglycerides from lard; LH24: lard, hard fraction, 24 h. FIG. 8. High-performance liquid chromatography profile of selected triglycerides from tallow; TH24: tallow, hard fraction, 24 h.

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Applications of Modified Milk Fat in Food Products

Cited by 60 publications

References 31 publications

Influence of milk fatty acid composition and process parameters on the quality of ice cream

Influence of milk fatty acid composition and process parameters on the quality of ice cream

The potential of milk fat for the synthesis of valuable derivatives

Design of a single‐stage mechanical fat separator

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