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  • Title: Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols.
    Author: Viriato RLS, Queirós MS, Neves MIL, Ribeiro APB, Gigante ML.
    Journal: Food Res Int; 2019 Jun; 120():432-440. PubMed ID: 31000259.
    Abstract:
    Although butter is valued for its characteristic flavor and aroma, it has the disadvantage of unsatisfactory spreadability at low temperatures. To increase the butter functionality, modifications have been proposed by associating the physical and nutritional characteristics. In this study, lipid bases composed of anhydrous milk fat (AMF) and high oleic sunflower oil (HOSO) were used in butter formulations, and the physicochemical characteristics and the physical properties were evaluated. Lipid bases made from AMF:HOSO blends at 70:30, 60:40, and 50:50 (% w/w) were emulsified in skimmed milk, and added to milk cream (35% fat) prior to the beating step. The control butter (cream with 35% fat) and spreads were stored for 30 days at 5 °C and evaluated for the physicochemical properties, fatty acids composition, solid fat content, melting point, crystallization parameters, thermal stability, hardness, melting behavior, and polymorphism. The increase in HOSO content significantly reduced hardness of the spreads, which increased during storage for all formulations. A preference for crystallization in the polymorphic habit β' was observed for both butter and spreads during 30 days of refrigerated storage. However, there was a tendency for crystal formation in the β form, which suggests the formation of unstable crystals during processing and storage of the products. The modification of functionality allowed obtaining softer structured milk fat products with increased concentration of unsaturated fatty acids, without the use of chemical modifications of oils and fats.
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