Replacement of Coconut Oils with Unsaturated Oils in Recombined Filled Milk
Final technical rept. Apr 1990-May 1991
KANSAS STATE UNIV MANHATTAN DEPT OF ANIMAL SCIENCES AND INDUSTRY
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Government Owned, Contractor Operated milk plants are using coconut fat in the production of recombined filled milk at military bases abroad. Consumer concerns regarding elevation of serum cholesterol by saturated fats has resulted in studies to replace coconut fat with less saturated vegetable fats. This research was conducted to formulate a filled milk product utilizing combinations of fats and emulsifierstabilizers that would possess characteristics equal to the coconut oil based product. Effect of emulsifyingstabilizing agents and vegetable fats on off-flavorsodors, mouthfeel, milk flavor and acceptability was investigated. Preliminary studies with combinations of eight partially hydrogenated fats and four emulsifierstabilizers demonstrated that the sensory characteristics of filled milk were affected by the type of fat and emulsifyingstabilizing agents used. The formulations which preformed the best were CanolaD22B, CanolaMono-and Diglycerides, Sunflower HB95D22A and CottonseedD22C. These formulations and a 5050 blend of CanolaD22B and HB95D22A were further tested for their effects on physical, chemical and sensory characteristics of filled milks during refrigerated storage. All formulations were stable to lipid oxidation. There were no significant differences in overall acceptability due to the small size of the expert milk panel.
- Food, Food Service and Nutrition