Imitation dairy products

Sorhita.n nd Sorbitol Esters. This group of emulsifiers is formed from the reaction of sorbitan and stearic acid. Sorbitan monostearate is often used in combination with polysorbate in ice cream, imitation dairy products, and baking appHcations (36). 

Some countries, such as Germany, have laws that restrict imitation dairy products. Products that simulate milk and other dairy food of recognized nutritional value generally are required to be nutritionally equivalent to the dairy products that they imitate. In the United States, where legal standards exist for many substitute dairy products, the laws are less restrictive. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

The physical characteristics of a fat or oil for imitation dairy products are not necessarily dictated by the fat being replaced, but by the composition, processiag methods, and conditions of use of the substitute product. Thus, the selection of the fat or oil is generally developed experimentally. The chemical and physical nature of the components of the system, order of addition, shear iaput, and processiag temperature dictate the final iateractions and the nature of the product. A comparison of the characteristics of milk fat and three different fats that are used ia satisfactory filled and imitation milks are listed ia Table 1 and those that comprise whipped toppiag, ia Table 2. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

Table 10. Compositions of Whole and Filled Milk, Mellorines, and Imitation Dairy Products, wt...

Fig. 4. General processing scheme for fluid imitation dairy products.

In the Philippines, the sale of filled milk had become 85% of the dairy products market by the early 1970s, reflecting convenience as a purchase incentive rather than price. Filled condensed and evaporated milk has a market share of 10, 27, 54, 69, and 77% in the Netherlands, Mexico, Malaysia, Phillipines, and Thailand respectively (30). Imitation cream has an 8% market share in the United States, 11% in Spain, and 33% in Canada (30). Areas in the world expected to show the greatest growth in the sale of substitute and imitation dairy products are Canada, Ireland, and Mexico (30). 

Based on brand name products, the total number of branded substitute and imitation dairy products worldwide is estimated to exceed 1000. Almost all multinational food companies market one or more dairy substitutes. 

Synthetic and Imitation Dairy Products," in ECT 3rd ed., Vol. 22, pp. 465—498, by W. James Harper, Ohio State University. 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

Confectionery and Imitation Dairy Products, and Low-Calorie Fat Substitutes... 

Dairy and imitation dairy products Infant, milk formulas... 

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