Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Abstract

Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi‐solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.

Detection of Milk Fat Adulteration

“…Therefore, it does not have a sharp melting point. The melting point of milk fat ranges from −40 °C to +40 °C (Viriato, de Queirós, da Gama, et al, 2018). Therefore, for practical purposes, it is possible to obtain a temperature range at which a column of fat in a capillary tube starts melting and when it melts completely.…”