Milk fat as a structuring agent of plastic lipid bases

Area of Science:

• Food Science
• Lipid Chemistry
• Materials Science

Background:

• Global trans fat elimination drives demand for alternative plastic fats.
• Chemical interesterification is the current industrial method for producing plastic fats.
• Milk fat offers a natural plastic fat alternative as a structurant.

Purpose of the Study:

• To evaluate anhydrous milk fat's (AMF) ability to structure lipid bases with high oleic sunflower oil (HOSO).
• To determine the suitability of AMF:HOSO blends for food industry applications.

Main Methods:

• Blends of AMF and HOSO were prepared in various proportions (100:0 to 50:50).
• Characterization included fatty acid and triacylglycerol composition, solid fat content, melting point, crystallization behavior, microstructure, and hardness.
• Compatibility between blend constituents was assessed.

Main Results:

• All AMF:HOSO blends demonstrated compatibility, crucial for plastic fat stability.
• AMF controlled the crystallization process, forming small crystals (<30 μm) in β' polymorphic form.
• Blends with 70:30, 60:40, and 50:50 AMF:HOSO ratios exhibited desirable technological properties.

Conclusions:

• AMF effectively structures lipid bases with HOSO, creating stable plastic fats.
• Selected AMF:HOSO blends possess functional properties suitable for food industry applications.
• These blends present a natural alternative to chemically modified fats for achieving desired plastic fat characteristics.