Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile

Subject Areas : food microbiology

S. Khorsandmanesh ¹ , M. Gharachorloo ² , M. Bahmaie ³ , A. Zand Moghaddam ⁴ , R. Azizinezhad ⁵

1 - Ph. D Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Chemistry, Tehran North Branch, Islamic Azad University, Tehran, Iran.
4 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 - Assistant Professor of the Biotechnology and Plant Breeding Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2020-05-13 Accepted : 2020-05-13 Published : 2020-07-01

Keywords: Fatty Acid Profile, Milkfat, Palm oil, Palm Olein, Palm Stearin, Physicochemical Properties,

Abstract :

Milkfat has the highest price among all the edible oils and fats and plays a significant role in the economics, nutrition and physicochemical properties of milk and milk products. It can be admixed or replaced with less expensive oils and fats of vegetable or animal origins notably palm oils. Blending of edible fat with vegetable oils is a common practice in many countries to improve the physical and nutritional quality. Milkfat blends with palm oil and its fractions by 1, 2, 5, 10, 20 and 50% (w/w) level were prepared and subjected to various physicochemical analysis. The results showed that total saturated fatty acids were decreased, while oleic and linoleic acids as unsaturated fatty acids were increased in relation to added palm oil. The addition of palm oils caused slight increase in slip melting point, refractive index and red value indicated by Lovibond. Therefore Solid Fat Content (SFC) of oil blends with stearin fractions was higher than both palm oil and milkfat but blends with olein fraction had lower level, while the SFC of oil blends with palm oil was close to pure milkfat.

References:

Abdul Aziz, M., Sabil, K. M. & Uemura, Y. (2011). Characterization of oil palm biomass as feed for torrefaction process. National Postgraduate Conference.
Brat, J. & Pokorny, J. (2000). Fatty acid composition of margarines and cooking fats available on the Czech market. Journal of Food Composition and Analysis, 13, 337-343.
Che Man, Y. B., Gan, H. L., NorAini, I., Nazimah, S. A. H. & Tan, C. P. (2005). Detection of lard adulteration in RBD palm olein using an electronic nose. Journal of Food Chemistry, 90, 852-835.
Edem, D. O. (2002). Palm oil: Biochemical, physiological, nutritional, hematological, and toxicological aspects: A review. Plant Foods for Human Nutrition, 57, 319-341.

Forcato, D. O., Carmine, M. P., Echeverria, G. E., Pecora, R. P. & Kivatinitz, S. C. (2004). Milk Fat Content Measurement by a Simple UV Specrtophotometric Method: An Alternative Screening Method. Journal of Dairy Science, 88, 478-481.
Fox, J. R., Duthie, A. H. & Wulff, S. (1988). Precision and sensitivity of a test for vegetable fat adulteration of milk fat. Journal of Dairy science, 71, 574-581.
Glew, R. H., Okolo, S. N., Chuang, L. T., Huang, Y. S. & Vanderjagt, D. J. (1999). Fatty acid composition of Fulani butter oil made from cow milk. Journal of Food Composition and Analysis, 12, 235-240.
Grummer, R. R. (1991). Effect of feed on the composition of milk fat. Journal of Dairy Science, 74(9), 3244-3257.
Heussen, P. C. M., Janssen, H. G., Samwel, I. B. M. & Van duynhoven, J. P. M. (2007). The use of multivariate modelling of nearinfra-red spectra to predict the butter fat content of spreads. Analytica Chimica Acta, 595, 176-181.
Jee, M. (2002). Adulteration and authentication of oils and fats: an overview. In: Jee M. (Editor). Oils and fats authentication. CRC press.
Kim, J. M., Kim, H. J. & Park, J. M. (2015). Determination of milk fat adulteration with vegetable oils and animal fats by gas chromatographic analysis. Journal of Food Science, 80 (9), 1945-1951.
Ledoux, M., Chardigny, J. M., Darbois, M., Soustre, Y. & Sebedio, J. L (2005). Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers. Journal of Food Composition and Analysis,18, 409-425.
Lipp, M. (1995). Review of methods for the analysis of triglycerides in milk fat: application-for studies of milk quality and adulteration. Journal of Food Chemistry, 54, 213-221.
Mamat, H., Nor Aini, I., Mamot, S. & Jamaludin, R. (2005). Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. Journal of Food Chemistry, 91, 731– 736.
Nor Aini, I., Razali, I., Noor Lida, H. M. D., Miskandar, M. S. & Radzuan, J. (2002). Blending of palm oil & palm products with other oils and fats for food applications. Journal of Oil Palm Bulletin, 6-15.
Ntakatsane, M. P., Liu, X. M. & Zhou, P. (2013). Short communication: Rapid Detection of milk fat adultration with vegetable oil by fluorescence spectroscopy. Journal of Dairy Science, 96, 2130-2136.
Precht, D. (1991). Detection of Adulterated Milk Fat by Fatty Acid and Triglyceride Analysis. Journal of Fat Sciences Technology, 538-544.
Rodrigues, J. N. & Gioielli, L.A. (2003). Chemical intersterification of milkfat and milkfat-corn oil blends. Journal of Food Research International, 36(2), 149-159.
Rodrigues, J. N., Torres, R. P., Mancini-Fihlo, J. & Gioielli, L. A. (2007). Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, 40, 748-755.
Rousseau, D., Forestiere, K., Hill, A. R. & Marangoni, A. G. (1996). Restructuring butterfat through blending and chemical interesterification: Melting behavior and triacylglycerol modification. Journal of the American Oil Chemists Society, 73, 963-972.
Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products, Sixth Edition, John Wiley & Sons, Inc.
Shen, Z., Birkett, A., Augustin, M. A., Dungey, S. & Versteeg, C. (2001). Melting Behavior of Blends of Milk Fat with HydrogenatedCoconut and Cottonseed Oils. Journal of the American Oil Chemists Society, 78, 387-394.
Singer, A., Nogala-Kalucka, M. & Lampart-Szczapa, F. (2008). The content and antioxidant activity of phenolic compounds in cold pressed oils. Journal of Food Lipids, 15, 137—149.
Sutton, J. D. (1989). Altering milk composition by feeding. Journal of Dairy Science, 72, 2801-2814.
Ulbert, F. (1994). Detection of milk fat adulteration by linear discriminant analysis of fatty acid data. Journal of AOAC International, 77, 1326-1334.
Wan Rosnani, A. I., Nor Aini, I. & Nor Azman, I. (2006). Palm-based whipped toppings. MPOB Information Series, 324. MPOB, Bangi.
Warner, K. & Knowlton, S. (1997). Frying quality and oxidative stability of high-oleic corn oils. Journal of the American Oil Chemists Society, 74, 1317-1322.