The potential of milk fat for the synthesis of valuable derivatives

Abstract

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.

Use of Yarrowia lipolytica Lipase Immobilized in Cell Debris for the Production of Lipolyzed Milk Fat (LMF)

“…In the present study, high amounts of odor-active fatty acids were detected in LMF, especially considering that milk fat TAGs presented 2-to-3-fold lower contents of these fatty acids. Extracellular lipase from Y. lipolytica has a strictly 1,3-regioselective profile on homogeneous and heterogeneous TAGs [37] and Lubary et al [39] detected more than 90% of butyric (4:0) and caproic (6:0) acids and more than 70% of caprilyc (8:0) and capric (10:0) acids esterified in the primary positions ( sn -1 and sn -3) of the TAGs in milk fat.…”

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

“…Bovine milk products, which possess a balanced nutritious composition, are regarded as convenient and beneficial foods for adults and infants. Bovine whole milk contains nutrients suitable for the human body in a natural form, making it one of the healthiest whole foods (Lubary et al, 2010a). Whole milk has a pleasant flavor but carries a perception of being high in fat.…”

Sintesis Dan Mikroenkapsulasi Pensubstitusi Lemak Air Susu Ibu (Plasi) Berbahan Minyak Sawit

“…Susu merupakan salah satu elemen penting bagi makanan manusia karena mengandung sumber nutrisi yang lengkap dan seimbang meliputi lemak, protein, gula, vitamin dan mineral (Lubary et al, 2011) sehingga sangat bermanfaat bagi kesehatan sejak bayi hingga dewasa (Nikkhah, 2012). Khusus untuk bayi, susu terbaik yang diberikan adalah air susu ibu (ASI) namun karena satu dan…”

“…Sintesis PLASI dapat dilakukan dengan menggunakan minyak/lemak nabati (Lubary et al, 2011) dan/atau campurannya dengan lemak hewani (Maduko et al, 2007). Menurut Oboh (2012) bahwa lemak ASI memiliki profil pelelehan yang baik dan mencair sempurna pada suhu tubuh.…”