Milkfat substitutes

Milkfat and Milkfat Substitutes Milkfat is a namral fat with unique... 

Betapol , a human milkfat substitute produced by Loders Croklaan (Wormerveer, the Netherlands), is produced by interesterification of vegetable oils in which the component TAGs have been modified to more closely resemble those found in breast milk. This product closely mimics the specific structure and fatty acid composition of human milkfat and resembles breast milk in terms of its nutritional value and high content of palmitic acid at the sn-2 position than other milkfat substitutes. In addition, the use of Betapol in infant formula can lead to improved mineral and fat absorption and less calcium soap formation within the intestinal lumen resulting in softer stools. 

Considerable recent research has defined conditions for successful use of lipases and other enzymes in numerous lipid modification reactions, including a variety of types of interesterifications (69, 71, 76). For edible applications to date, they have been employed at industrial scales for the production of (1) cocoa butter substitutes, for which disaturated, monounsaturated acylglycerols with the unsaturated fatty acid in the sn-2 position are desired (77) (2) to produce human milkfat analogues, where 2-palmitoyl acylglycerols are desired (77) (3) in the synthesis of 1,3- di-acylglycerols (78) and in the production of diacylglycerols for edible applications. These reactions employ vegetable oils as feedstocks. 

Milkfat is an ingredient of major importance in ice-cream in order to balance the mix properly. The main sources are fresh cream, butter and butterfat. In regions where the use of milkfat is not feasible, coconut or other vegetable fats with similar melting points have been substituted. In many cases a butter or cream flavour is added to these products to compensate for the absence of milkfat. The use of condensed milk can result in a cooked note. The milkfat has no influence on the freezing point. A high content limits the consumption, a low content reduces the rate of whipping. 

The word dressing denotes a product in which other dairy ingredients such as butter have been substituted for cream and/or milk. Sour cream dressing is similar to sour cream and contains not less than 18% milkfat or not less than 14.4% milkfat if nutritive sweeteners or bulky ingredients are added. Sour half-and-half dressing is made in semblance of sour half-and-half and contains not less than 10.5% milkfat or not less than 8.4% if nutritive sweeteners or bulky ingredients are added. 

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