Physical Blends of Milk Fat with Other Fats and Oils

Physical Blends of Milk Fat with Other Fats and Oils 

Increasingly, milk fat is blended with other edible fats or oils to obtain products with desired functional properties in order to increase the application range of milk fat products, whilst generally reducing ingredient costs. 

Research on blending milk fat and its fractions with cocoa butter to reduce costs and/or to improve stability against fat bloom in chocolates has had mixed results. Milk fat hard fractions have been reported to inhibit fat bloom formation in both milk and dark chocolates (Versteeg et al., 1994 Dimick et al., 1996b Bricknell and Hartel, 1998) but to accelerate fat bloom in compound coatings based on palm kernel oil (Ransom-Painter et al., 1997). Reddy et al. (1996) showed the importance of modifying the 

Modification of Milk Fat Properties by Addition of Minor Lipids 

Minor lipids can have a significant influence on the kinetics of crystallization of milk fat. The effects on the kinetics of crystallization processes should be separated from their influence on the final properties of the milk fat. The effects of minor lipids on the modification of milk fat properties are complex and are dependent on the type, chemical nature, concentration and structure of the minor lipids (Wright and Marangoni, 2002a Vanhoutte et al., 2002a). 

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