Modified Milk Fat and Its Applications in Food Products

Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities for modifying themselves for different applications. The negative nutritional and physical image of the fat, especially certain saturated long chain fatty acids, trans-fats, cholesterol as well as poor spreadability and oxidative susceptibility has driven the development of technologies to produce modified fat with different physicochemical or nutritional properties. Modified fats have wide area of application. They can substitute the conventional costlier fats and can also be used in functional foods, as nutraceuticals. Moreover, one can use different fractions derived from single source of fat for different applications. Therefore, modification of fat can be considered as a tool which enhances the functionality and nutritional value of natural fats and broaden their area of application. Keywords: Triacylglycerols, trans-fats, spreadability, nutritional properties, nutraceuticals

[1]  S. Narine,et al.  Physical Properties of Lipids , 2007 .

[2]  J. M. Aguilera,et al.  Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper , 2006 .

[3]  R. Timms.  Fractional crystallisation – the fat modification process for the 21st century , 2005 .

[4]  D. Rousseau,et al.  The effects of interesterification on the physical properties of fats. , 2002 .

[5]  R. G. Jensen.  The composition of bovine milk lipids: January 1995 to December 2000. , 2002, Journal of dairy science.

[6]  S. Ghosh,et al.  Modifications of butter stearin by blending and interesterification for better utilization in edible fat products , 2001 .

[7]  M. Rosenberg.  Applications for fractionated milkfat in modulating rheological properties of milk and whey composite gels. , 2000 .

[8]  K. Kaylegian.  The Production of Specialty Milk Fat Ingredients , 1999 .

[9]  R. S. Mohamed,et al.  Reduction in cholesterol and fractionation of butter oil using supercritical CO2 with adsorption on alumina , 1998 .

[10]  V. Balcão,et al.  Interesterification and Acidolysis of Butterfat with Oleic Acid by Mucor Javanicus Lipase: Changes in the Pool of Fatty Acid Residues , 1998 .

[11]  H. Swaisgood,et al.  Modification of Milkfat Physical Properties by Immobilized Pseudomonas fluorescens Lipase , 1997 .

[12]  E. M. D. L. Ossa,et al.  Dynamic supercritical CO2 extraction for removal of cholesterol from anhydrous milk fat , 1996 .

[13]  J. Fanni,et al.  Limit of the solid fat content modification of butter , 1994 .

[14]  R. Hartel,et al.  Effect of milk fat fractions on fat bloom in dark chocolate , 1994 .

[15]  S. Rizvi,et al.  Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat , 1994 .

[16]  M. Safari,et al.  Interesterification of Butter Fat by Lipase from Mucor miehei in Organic Solvent Media , 1993 .

[17]  S. Rizvi,et al.  Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide , 1993 .

[18]  J. Arul,et al.  Cholesterol Reduction and Fat Fractionation Technologies for Milk Fat: An Overview , 1993 .

[19]  R C Lindsay,et al.  Performance of selected milk fat fractions in cold-spreadable butter. , 1992, Journal of dairy science.

[20]  D. H. Kleyn.  Textural aspects of butter , 1992 .

[21]  R. Baer,et al.  Consumer evaluation of reduced-cholesterol butter , 1991 .

[22]  A. Huyghebaert,et al.  Milk fat chemical modification. , 1991 .

[23]  K. Rajah,et al.  Milk fat: production, technology and utilization. , 1991 .

[24]  O. Eide,et al.  Fractionation of milk fat by supercritical carbon dioxide extration and molecular distillation. , 1990 .

[25]  E. Schlimme.  Removal of cholesterol from milk fat. , 1990 .

[26]  R. Bradley.  Removal of Cholesterol from Milk Fat Using Supercritical Carbon Dioxide , 1989 .

[27]  W. K. Jordan,et al.  Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream , 1989 .

[28]  Joseph Arul,et al.  Fractionation of anhydrous milk fat by short-path distillation , 1988 .

[29]  L. B. Campbell,et al.  Dairy products as ingredients in chocolate and confections , 1987 .

[30]  P. Parviainen,et al.  Changes in the triglyceride composition of butter fat induced by lipase and sodium methoxide catalysed inter-esterification reactions , 1986 .

[31]  J. deMan,et al.  Modification of rheological properties of butter , 1985 .

[32]  O. Tolboe.  Physical characteristics of butter fat and their influence on the quality of Danish pastry and cookies. , 1984 .

[33]  R. Timms.  The phase behaviour and polymorphism of milk fat, milk fat fractions and fully hardened milk fat. , 1980 .

[34]  R. G. Jensen.  Composition of bovine milk lipids , 1973, Journal of the American Oil Chemists' Society.

[35]  J. Pickering,et al.  The Action of , 1922 .