The potential of milk fat for the synthesis of valuable derivatives
Marta Lubary, Gerard W. Hofland, Joop H. ter Horst
European Food Research and Technology
Abstract
The overall decline in milk fat consumption experienced in the last decades has promoted global research efforts seeking for alternate uses of this valuable natural fat. Milk fat possesses a pleasant flavor and a rich chemical composition, including a range of bioactive, health beneficial minor components. The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health concerns. However, the rich fatty acid composition of milk fat could be utilized for the production of a wide range of added-value derivatives in the food and cosmetic industries, including nutritionally enhanced modified fats, food emulsifiers, flavors, and tailor-made lipids. A promising strategy for the revalorization of milk fat encompasses the isolation and commercialization of the valuable minor components of milk fat, coupled with a broader utilization of physically or nutritionally improved milk fat fractions and derivative products.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
milk fat has high content in saturated fatty acids
“The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health concerns.”
milk fat can be used for production of added-value derivatives
“The rich fatty acid composition of milk fat could be utilized for the production of a wide range of added-value derivatives in the food and cosmetic industries, including nutritionally enhanced modifi...”
milk fat contains bioactive, health beneficial minor components
“Milk fat possesses a pleasant flavor and a rich chemical composition, including a range of bioactive, health beneficial minor components.”