title: Preparation of recombined milk using modified butterfats containing α-linolenic acid.
abstract: Modified butterfats (MBFs) were produced by lipase-catalyzed interesterification with 2 substrate blends (6:6:8 and 4:6:10, by weight) of anhydrous butterfat (ABF), palm stearin, and flaxseed oil in a stirred-batch type reactor after short path distillation. The 6:6:8 and 4:6:10 MBF contained 21.7% and 26.5%α-linolenic acid, respectively. Total saturated fatty acids of the MBFs ranged from 41.4% to 47.4%. The cholesterol contents of the 6:6:8 and 4:6:10 MBFs were 21.0 and 12.1 mg/100 g, respectively. In addition, the melting points of the 6:6:8 and 4:6:10 MBFs were 32 °C and 31 °C, respectively. After preparation of recombined milks (oil-in-water emulsions) with MBFs, the stability of emulsions prepared with the MBFs (6:6:8 and 4:6:10) was compared to those with ABF during 10-d storage at 30 °C. Skim milk powder (containing 1% protein) was added to prepare emulsions as an emulsifier. Microstructures of emulsions freshly prepared with the ABF and the MBFs consisted of uniform fat globules with no flocculation during 10-d storage. With respect to fat globule size distribution, the volume-surface mean droplet diameter (d(32)) of the 6:6:8 and 4:6:10 MBF emulsions ranged between 0.33 and 0.34 μm, which was similar to the distribution in ABF emulsion.
  
  
  CONCLUSIONS
  Milk, an expensive dairy food, has been widely used in various milk-derived food products. Modified butterfats (MBFs) contain α-linolenic acid as an essential fatty acid. Emulsion stability of recombined milks (oil-in-water emulsions) with MBFs was similar to that in anhydrous butterfat emulsion during 10-d storage. They may be a promising alternative for reconstituted milks to use in processed milk-based products.
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea.
authors.forename: Jung-Ah
authors.initials: JA
authors.lastname: Shin
authors.forename: Dan
authors.initials: D
authors.lastname: Yang
authors.forename: Lujing
authors.initials: L
authors.lastname: Gan
authors.forename: Soon-Taek
authors.initials: ST
authors.lastname: Hong
authors.forename: Eui Suk
authors.initials: ES
authors.lastname: Lee
authors.forename: Sang Hyun
authors.initials: SH
authors.lastname: Park
authors.forename: Ki-Teak
authors.initials: KT
authors.lastname: Lee
mesh_terms: D000818:Animals; D002079:Butter / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D002784:Cholesterol / Q000032:analysis; D004655:Emulsions; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008043:Linseed Oil / Q000032:analysis / Q000737:chemistry; D018613:Microscopy, Confocal; D008892:Milk / Q000737:chemistry*; D000073878:Palm Oil; D010316:Particle Size; D010840:Phytosterols / Q000032:analysis; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D024505:Tocopherols / Q000032:analysis; D014280:Triglycerides / Q000032:analysis; D017962:alpha-Linolenic Acid / Q000032:analysis*
chemical_list: D004655:Emulsions; D005227:Fatty Acids; D010840:Phytosterols; D010938:Plant Oils; D014280:Triglycerides; D017962:alpha-Linolenic Acid; D000073878:Palm Oil; D008043:Linseed Oil; D002079:Butter; D002784:Cholesterol; D024505:Tocopherols