The Use of Milk Fat and Milk Fat Components in Food Products

Branched-chain fatty acids (BCFA) are bioactive food components that constitute about 2 % of fatty acids in cows' milk fat. There are few systematic data available on the BCFA content of other foods to estimate dietary intakes. In the present study, we report BCFA distribution and content of fresh and processed foods representing the major foods in the American diet and estimate BCFA intake. BCFA are primarily components of dairy and ruminant food products, and are absent from chicken, pork and salmon. The mean BCFA intake of 500 mg/d was delivered primarily from dairy and beef food products; by comparison, average intake of the widely studied long-chain PUFA EPA and DHA has been estimated to be 100 mg/d. Common adjustments in the diet could double the daily intake of BCFA. The fermented foods sauerkraut and miso had appreciable fractions of BCFA, but, overall, they are low-fat foods providing very small amounts of BCFA in the diet, and other fermented foods did not contain BCFA as might have been expected from the influence of microbial exposure. These data support the quantitative importance of BCFA delivered primarily from dairy and beef food products and highlight the need for research into their effects on health.

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Determination of 3-Monochloropropanediol and Glycidol in Food Products

Asian Journal of Chemistry ◽

10.14233/ajchem.2022.23569 ◽

2022 ◽

Vol 34 (2) ◽

pp. 429-431

Author(s):

A.I. Kozhushkevich ◽

E.S. Kozeicheva ◽

A.M. Lebedev ◽

V.V. Ovcharenko ◽

A.M. Kalantaenko

Keyword(s):

Vegetable Oils ◽

Milk Fat ◽

Current Problem ◽

Phenylboronic Acid ◽

Food Products ◽

Food Samples ◽

Food Contaminants ◽

Food Markets ◽

New Challenges

Due to the increasing globalization of food markets, there are evolving new challenges for maintaing food safety. The current problem is the development of analytical methods for 3-monochloropropanediol ester and glycidol ester, which are food contaminants of concern for the scientific community. The levels of 3-monochloropropanediol ester and glycidol ester in certain food products are controlled by the European legislation. However, the maximum allowed concentrations and uptake limits for various food products are permanently revised. Therefore, we aimed to determine 3-monochloropropanediol ester and glycidol ester in various food products, which may contain vegetable oils. We analyzed food samples obtained from local food shops, predominantly low-priced products, which are more likely to contain vegetable oils, and adulterated milk fat. The levels of 3-monochloropropanediol ester and glycidol ester were determined indirectly by analyzing free 3-monochloropropanediol and glycidol ester obtained by hydrolysis and derivatized with phenylboronic acid. Samples were analyzed by GC-MS/MS on a triple-quad mass spectrometer.

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Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v40n2.2021.p111-124 ◽

2021 ◽

Vol 40 (2) ◽

pp. 111

Author(s):

Hasrul Abdi Hasibuan

Keyword(s):

Fatty Acids ◽

Palm Oil ◽

Milk Fat ◽

Elaeis Guineensis ◽

Oil Industry ◽

Food Product ◽

Food Products ◽

Cocoa Butter Equivalent ◽

Human Milk Fat Substitute ◽

Human Milk Fat

Palm oil is produced from the mesocarp part of the oil palm fruit (Elaeis guineensis Jacq.), contains balanced saturated fatty acids (47.8-55.2%) and unsaturated fatty acids (43.1-53.8%), and is semi-solid at room temperature with a melting point of 33.0-39.0 °C. About 80%, palm oil is applied to food products. In food products, palm oil needs to be purified through a refining process to remove free fatty acids, water, and impurities. Palm oil can be fractionated based on differences in melting points to produce palm olein fraction and palm stearin fraction with yields of about 70- 80% and 20-30%, respectively. Food products produced from palm oil and its fractions include cooking oil, vanaspati, shortening, margarine, cocoa butter equivalent, and human milk fat substitute. These food products are produced by modifying the physicochemical characteristics of palm oil and its fractions through blending, hydrogenation, and interesterification processes. The challenge for the palm oil industry in the future is to produce products that are low in contaminants such as 3- monochloropropane-1,2-diol and glycidyl esters, trans-fat free, and products that have high functional and nutritional value, such as structured lipids. Improving the quality and developing diversification of palm oil-based food products will encourage the sustainability of the palm oil industry in Indonesia.Keywords: Palm oil, processing, palm oil, food product AbstrakPENGOLAHAN DAN PELUANG PENGEMBANGAN PRODUK PANGAN BERBASIS MINYAK SAWIT DI INDONESIAMinyak sawit dihasilkan dari bagian mesokarp buah tanaman kelapa sawit (Elaeis guineensis Jacq.), mengandung asam lemak jenuh (47,8-55,2%) dan asam lemak tak jenuh (43.1-53,8%) seimbang, dan berbentuk semi padat pada suhu ruang dengan titik leleh sebesar 33,0-39,0°C. Sekitar 80%, minyak sawit diaplikasikan untuk produk pangan. Pada produk pangan, minyak sawit perlu dimurnikan melalui proses rafinasi untuk menghilangkan asam lemak bebas, air dan kotoran. Minyak sawit dapat difraksinasi berdasarkan perbedaan titik leleh untuk menghasilkan fraksi olein sawit dan fraksi stearin sawit dengan rendemen masing-masing sekitar 70- 80% dan 20-30%. Produk pangan yang dapat dihasilkan dari minyak sawit dan fraksi-fraksinya meliputi minyak goreng, vanaspati, shortening, margarin, cocoa butter equivalent dan human milk fat substitute. Produk-produk pangan tersebut dihasilkan dengan memodifikasi karakteristik sifat fisikokimia minyak sawit dan fraksi-fraksinya melalui proses pencampuran (blending), hidrogenasi, dan interesterifikasi. Tantangan industri minyak sawit ke depan adalah menghasilkan produk rendah kontaminan seperti 3-monokloropropana-1,2-diol dan glisidil ester, bebas lemak trans, dan produk yang memiliki nilai fungsional dan nutrisi tinggi seperti lipida terstruktur. Dengan dilakukannya peningkatan kualitas dan pengembangan diversifikasi produk pangan berbasis minyak sawit akan mendorong keberlanjutan industri kelapa sawit di Indonesia.Kata kunci: Kelapa sawit, pengolahan, minyak sawit, produk pangan

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Modeling of fatty acid composition of combined food products

Technology audit and production reserves ◽

10.15587/2706-5448.2021.235246 ◽

2021 ◽

Vol 3 (3(59)) ◽

pp. 27-33

Author(s):

Alina Kopiiko ◽

Nataliіa Tkachenko ◽

Maryna Mardar ◽

Denys Honcharov

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Rice Bran ◽

Milk Fat ◽

Dairy Products ◽

Rice Bran Oil ◽

Food Products ◽

Pumpkin Seed

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

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The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products

Dairy Science & Technology ◽

10.1051/lait:2007015 ◽

2007 ◽

Vol 87 (4-5) ◽

pp. 317-336 ◽

Cited By ~ 24

Author(s):

Christelle Lopez ◽

Valérie Briard-Bion

Keyword(s):

Thermal Properties ◽

Milk Fat ◽

Food Products ◽

Supramolecular Organisation ◽

Quality Of Food

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Comparison of chemical properties of food products processed by conventional and ohmic heating

Chemical Papers ◽

10.2478/s11696-006-0091-z ◽

2007 ◽

Vol 61 (1) ◽

Cited By ~ 6

Author(s):

R. Pereira ◽

M. Pereira ◽

J. Teixeira ◽

A. Vicente

Keyword(s):

Fatty Acids ◽

Ascorbic Acid ◽

Milk Fat ◽

Sugar Content ◽

Titratable Acidity ◽

Food Products ◽

Heat Processing ◽

Total Phenolic ◽

Physical Parameters ◽

Total Fatty Acids

AbstractThe effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteurization techniques and the results were compared using one-way analysis of variance. In goat milk samples treated by ohmic technology the pH value (6.58) and total fatty acids content in milk fat (86.5 mass %) were comparable to those found in milk treated by conventional process, however, ohmically treated samples presented a lower content of lactic acid, 0.13 %. In cloudberry jam samples treated by ohmic technology the results of some of the main parameters tested, such as total sugar content 46.1 mass %, ascorbic acid content 2.83 mass %, and titratable acidity 6.01 mass % (as citric acid) did not show significant differences when compared with samples treated by conventional technology.

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