Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

Ultrasonic spectrometry was used to distinguish between properly tempered and untempered commercial dark chocolate. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to characterize the polymorphic state of tempered and untempered chocolate, results that were correlated to those of ultrasonic spectrometry. Four different kinds of dark chocolate samples with different amounts of sugar (7.5–50 %), fat (30–50 %), and cocoa mass (70–90 %) were subjected to two different tempering protocols. The tempering was achieved using cocoa butter seeds under static cooling from 50 to 14 °C. The ultrasonic generator and analyzer SIA-7 (V.N. Instruments) was used to monitor the crystallization process. The instrument generated a chirp signal with a bandwidth of 0.5 to 3 MHz and was set to work in a four-pathway configuration with two transducers and a center frequency of 2.25 MHz. Spectrometric analysis was carried out with chocolate samples containing 2, 4, and 6 % solid fat content (SFC). The SFC was obtained from DSC measurements. Ultrasonic signals for attenuation, reflection, and velocity were compared between tempered and untempered chocolates. It was shown that seed-tempered chocolate with 30 % sugar and 47.5 % fat attenuated 2.5 MHz of ultrasonic waves by 0.8, 1.7, and 2.0 dB/cm at 2, 4, and 6 % SFC, respectively. On the other hand, untempered chocolate attenuated the ultrasound signal by 3.5, 3.6, and 4.3 dB/cm. Furthermore, it was found that ultrasound reflection signals were stronger and ultrasonic velocity was higher in chocolates with high sugar content.     

Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil

ABSTRACT: The development of a structural fat network in ice cream as influenced by the solid:liquid fat ratio at the time of freezing/whipping was investigated. The solid fat content was varied with blends of a hard fraction of palm kernel oil (PKO) and high-oleic sunflower oil ranging from 40% to 100% PKO. Fat globule size and adsorbed protein levels in mix and overrun, fat destabilization, meltdown resistance, and air bubble size in ice cream were measured. It was found that blends comprising 60% to 80% solid fat produced the highest rates of fat destabilization that could be described as partial coalescence (as opposed to coalescence), lowest rates of meltdown, and smallest air bubble sizes. Lower levels of solid fat produced fat destabilization that was better characterized as coalescence, leading to loss of structural integrity, whereas higher levels of solid fat led to lower levels of fat network formation and thus also to reduced structural integrity. Practical Application: Blends of highly saturated palm kernel oil and monounsaturated high-oleic sunflower oil were used to modify the solid:liquid ratio of fat blends used for ice cream manufacture. Blends that contained 60% to 80% solid fat at freezing/whipping temperatures produced optimal structures leading to low rates of meltdown. This provides a useful reference for manufacturers to help in the selection of appropriate fat blends for nondairy-fat ice cream.     

Production of trans‐free margarine stock by enzymatic interesterification of rice bran oil,palm stearin and coconut oil

BACKGROUND: Trans‐free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase‐catalyzed reaction. RESULTS: After interesterification, 137–150 g kg^?1 medium‐chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 °C were 15.5–34.2%, and slip melting point ranged from 27.5 to 34.3 °C. POP and PPP (β‐tending TAG) in palm stearin decreased after interesterification. X‐ray diffraction analysis demonstrated that the interesterified fats contained mostly β′ polymorphic forms, which is a desirable property for margarines. CONCLUSIONS: The interesterified fats showed desirable physical properties and suitable crystal form (β′ polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat. Copyright © 2010 Society of Chemical Industry     

RHEOLOGICAL PROPERTIES OF ICE CREAM EMULSION PREPARED FROM LIPASE-CATALYZED TRANSESTERIFIED PALM KERNEL OLEIN:ANHYDROUS MILK FAT MIXTURE

The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme-transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. Transesterification was catalyzed by mycelium-bound lipase from Rhizomucor miehei . Rheological and viscoelastic properties measured were the creep compliance, controlled-stress steady state flow and frequency sweep profiles. Results indicate that emulsion prepared using transesterified PKO:AMF (TE-PKO:AMF) exhibited a different rheological behavior from that of AMF alone, and the unmodified PKO:AMF (70:30) blend. Frequency sweep profiles showed that the G = values of both AMF and TE-PKO:AMF emulsions were higher than their G at values, indicating that these emulsions were dominated by the elastic     

Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins

In this study the physical properties of plant-based cream emulsion using various plant-proteins and homogenisation pressures were investigated. Three plant proteins (soy protein isolate-SPI, faba protein isolate-FBI, and pea protein isolate-PPI) at 2, 3 and 4% (w/w) concentrations were emulsified with 36% plant-fat (a mixture of palm oil, sunflower oil and monodiglyceride) and passed through two-stage homogenisation pressures at 25/5, 10/4, and 7/3 MPa. Increasing homogenisation pressure and protein content reduced the fat globule size as observed in microstructure images but increased the particles size (D[4,3]) in emulsion. All emulsions had high zeta potential values (−25 to −49 mV) suggesting stable emulsions with a firm and thick consistency. The friction coefficient of creams with PPI was significantly lower than SPI and FBI, indicating better lubrication properties. The results obtained suggests the ability to produce stable plant-based cream from plant-based proteins and fat that can replace the dairy cream.     

乳脂肪球膜的特性、开发及在模拟母乳脂肪球结构中的应用

乳脂肪球膜（milk fat globule membrane,MFGM）是包裹在天然乳脂肪球外部的3 层膜状结构,然而牛乳基和大豆基婴儿配方奶粉缺少MFGM,脂肪球结构与母乳存在较大差异,因此添加外源MFGM以及制备与母乳脂肪球结构接近的婴儿配方奶粉成为了近期的研究焦点。本文综述了MFGM的相关特性和生产开发途径,以及牛乳MFGM在仿母乳脂肪球结构乳液和婴儿配方奶粉中的应用。体外模拟婴儿胃肠道消化实验以及啮齿动物体内实验结果表明,仿母乳脂肪球结构乳液和婴儿配方奶粉能够促进婴儿脂肪消化并且改善脂质代谢过程。     

Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

The aim of this work was to understand the physical characteristics of cocoa butter water in oil emulsions made using a process typically used for margarine production (a scraped surface heat exchanger and pin stirrer). Processing parameters were manipulated, and the effect of aqueous phase volume, polyglycerol polyricinoleate (PGPR) concentration, and the addition of a hydrocolloid to the aqueous phase were investigated. This process allowed small droplets to be formed (3–5 μm). Tempering could also be mimicked, with the temperature of the units affecting the polymorphic form of cocoa butter produced. Sintered crystalline shells were observed at the oil/water droplet interface, acting as Pickering particles. This work highlights the potential for the use of cocoa butter emulsions to give fat reduction in chocolate, using a one step process to achieve emulsification and to mimic tempering.     

Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology

Central Composite Rotatable Design (CCRD) for K = 2 was used to study the combined effects of multi-stage heat exchangers for Stages 1 (14–30 °C) and 2 (12–28 °C) coolant temperatures at constant Stage 3 coolant and holding temperatures during tempering of dark chocolates using laboratory-scale mini-temperer. Quantitative data on chocolate temper index (slope) were obtained for products with varying particle size distribution (PSD) (D₉₀ of 18, 25, 35 and 50 μm) and fat (30% and 35%) content. Regression models generated using stepwise regression analyses were used to plot response surface curves, to study the tempering behaviour of products. The results showed that both Stage 1 and Stage 2 coolant temperatures had significant linear and quadratic effects on the crystallization behaviour causing wide variations in chocolate temper index during tempering of products with variable PSD and fat content. Differences in fat content exerted the greatest variability in temperature settings of the different zones for attaining well-tempered products. At 35% fat content, changes in PSD caused only slight and insignificant effect on tempering behaviour. No unique set of conditions was found to achieve good temper in dark chocolate with a specified tempering unit. Thus, different combinations of temperatures could be employed between the multi-stage heat exchangers to induce nucleation and growth of stable fat crystal polymorphs during tempering. Variations in tempering outcomes of the dark chocolates were dependent more on the fat content than PSD.

Industrial relevance

Tempering consists of shearing chocolate mass at controlled temperatures to promote cocoa butter crystallization in a stable polymorphic form. During industrial processing, multi-stage heat exchangers are used to control temperature adjustments to promote formation of appropriate stable polymorphic crystals to obtain products with good snap, colour, contraction, gloss and shelf life characteristics. The process employs varying time–temperature throughputs of the multi-stage units making it difficult to obtain standard tempering conditions for products with variable particle sizes and fat content, thus prolonging equipment standardization periods with consequential effects on processing times and product quality characteristics. Modelling the tempering behaviour of dark chocolates from varying PSD and fat content would enhance our knowledge and understanding on the optimal temperature conditions for obtaining good tempered products during industrial manufacture, with significance for reducing processing (tempering) times and assurances in quality and shelf characteristics.     

6种食品专用油脂的风味特征研究

旨在为食品专用油脂的风味提升提供参考,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆油和全氢化大豆油6种代表性食品专用油脂的挥发性成分和感官特征,并结合相对气味活度值(ROAV)及其聚类分析确定关键风味化合物。结果显示：椰子油的挥发性成分最为丰富,共鉴定出13个关键风味化合物,主要为内酯类、醛类化合物,椰子香和奶油香风味浓郁;黄油共鉴定出8个关键风味化合物,主要为内酯类、酮类和醛类化合物,具有果香、奶油香和青香;部分氢化大豆油共鉴定出6个关键风味化合物,主要为醛类和酮类化合物,主要呈果香、蜜蜡香、脂肪气味和奶油香;全氢化棕榈仁油、全氢化大豆油和全氢化棕榈仁油硬脂检出的关键风味化合物种类较少,分别为5个、2个和4个,主要为醛类和甲酯类/酸类化合物,主要呈果香风味和脂肪气味;感官评价结果和关键风味化合物分析结果存在一定联系。综上,6种食品专用油脂中,黄油、椰子油和部分氢化大豆油风味化合物较为丰富,具有突出的感官特征。     

Assessment of Mung Bean Quality Through Single Kernel Characterization

With significant interest in incorporating beans, lentils, and pulses as nutrient-rich healthy food sources into our diets, a reliable technique for their rapid and accurate quality evaluation is needed. The method of single kernel characterization to determine the physical properties (i.e., diameter, weight, moisture content, and hardness) of mung beans was assessed in this study. Two mung bean varieties were characterized using the single kernel characterization technique and the results were compared to traditional methods. It was observed that predicted bean weights were accurate to known laboratory measurements (R = 0.98, n = 200). Individual bean characterization was moderately (R = 0.58–0.7, n = 100) correlated in regard to the true diameter of mung beans. An evaluation on moisture content was performed after tempering the two bean varieties to four moisture levels and a good correlation was obtained with the oven drying method (R = 0.92, n = 24). Hardness values obtained by single kernel characterization were moderately correlated to maximum forces measured using an Instron universal testing system. However, a common relationship was observed between mung bean hardness and moisture content when using both methods. Compared to visual inspection, automated characterization of single beans is a superior technique to measure the geometrical and mechanical properties of mung beans in an industrial setup where high throughput is paramount.     

CHEMICAL AND PHYSICAL PROPERTIES OF PLASTIC FAT PRODUCTS SOLD IN MALAYSIA

Five domestic and four imported Malaysian plastic fat products and their separated high melting point triacylglycerols (HMG) were analyzed for their chemical and physical characteristics. Chemical characteristics consisted of fatty acid (FA) and triacylglycerol (by TG carbon number) composition. Physical characteristics encompassed dropping and softening points, solid fat content, polymorphic crystal habit and DSC melting and crystallization patterns. β crystal habit was related to high levels of 16 or 18 carbon fatty acids in the HMG and high levels of TG48 or TG54 which are β tending. Domestic products contained very low levels of trans fatty acids; they were blends of natural fats such as palm oil, palm kernel and milk fat. Levels of the individual fats in the blends were estimated by means of FA and TG composition analyses. The content of solid fat, determined by the AOCS method, was much lower than that obtained by the IUPAC method. Texture at 23C of products, as determined by penetrometer test of the original materials, was similar for all products.     

Prediction of the identity of fats and oils by their fatty acid,triacylglycerol and volatile compositions using PLS-DA

The identity of a variety of animal fats and vegetable oils was predicted by three different analytical techniques with help of chemometrics. The sample material of animal origin consisted of milk fat, cow fat, pig fat and poultry fat. The vegetable oils comprised coconut, palm and palm kernel oils. Each product group was composed of at least eight samples of independent batches. For the identity prediction of the fats/oils several (combinations of) datasets were used: absolute and relative measurements of fatty acid compositions, of triacylglycerol compositions, and of combined fatty acid and triacylglycerol compositions. Volatile organic compound compositions were used as well. Fatty acid and triacylglycerol compositions were determined by gas chromatography. Fingerprints of volatile compositions were acquired using Proton transfer reaction-mass spectrometry. The rates of successful prediction were high and varied between 89 and 100%. The 100% rate was obtained for the absolute combined fatty acid/triacylglycerol dataset. Proton transfer reaction-mass spectrometry resulted in 89% correct classifications, has the advantage that it allows very rapid measurements compared to the other techniques, but requires further studies.     

The effect of vegetable fat on the physicochemical characteristics of dates ice cream

The effects of vegetable fats in low-calorie dates ice cream were studied. Fourteen different formulations were optimized by 'simplex lattice design'. Three types of fat (palm mid-fraction, palm olein and rice bran oil) were chosen to investigate their particle size distribution, melting resistance, amount of protein in the aqueous phase, colour, viscosity, total solids, percentage of overrun, fat and calorie value in ice cream. Statistical significance was determined by using analysis of variance and compared with the Duncan multiple range test using the SAS program. The significance level was 95% ( P  = 0.05). The types of fat used in an ice cream formulation have an impact on the colour, particle size diameter, viscosity and caloric value. A high percentage of palm mid-fraction (> 12%) gave a high intensity of brightness, but less redness and yellowness, while a high percentage of palm olein and rice bran oil gave high intensity of redness and yellowness. Moreover, viscosity was associated with formulations characterized by a high solid fat content. The more unsaturated and the longer the fatty acid chains of the vegetable fat used in the formulation, the more pronounced was the fat globule destabilization. However, the effect of the different fats on melting resistance was less pronounced.     

Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils

Combined methods of fluorescence spectrometry with chemometrics were used to monitor oxidation deterioration of edible oil. Synchronous and three dimensional fluorescence spectroscopy techniques were proposed for monitoring palm oil, camellia oil, sunflower oil and perilla oil during oven accelerated oxidation. Principal component analysis plot of fluorescence intensity (λex = 320–700 nm) clearly showed oxidative evolution of oils over heating time. High saturated or monounsaturated oils exhibited high regression coefficients between peroxide values and fluorescence intensity (R ²  = 0.973 for 400 nm in palm oil; R ²  = 0.956 for 370 nm in camellia oil). High diunsaturated oil exhibited high regression coefficient between nonpolar carbonyl compounds and fluorescence intensity (R ²  = 0.970 for 370 nm in sunflower oil). High triunsaturated oil exhibited high regression coefficient between p-anisidine value and fluorescence intensity (R ²  = 0.938 for 665 nm in perilla oil). In conclusion, Fluorescence spectroscopy is a rapid and green nondestructive method for oxidation monitoring. Differences of fatty acid compositions played key rules in formation of oxidation products and evolution of fluorescence spectra.     

Melting and Solidification Properties of Palm-Based Diacylglycerol,Palm Kernel Olein,and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine

Many studies have been conducted to deliver more healthy alternatives to full fat products. Incorporation of a high proportion of diacylglycerol oil as a functional oil into the plastic fat products through development of blend formulation is considered as one such attempt. Ternary mixtures containing sunflower oil (SFO), palm kernel olein (PKOL), and palm-based diacylglycerol oil (POL-DAG) with certain proportions were designed using mixture design. The corresponding physical properties such as solid fat content (SFC) as well as deviation from SFC (DSFC) using nuclear magnetic resonance and melting and crystallization properties using differential scanning calorimetry were studied. Ternary phase behavior was analyzed with isosolid diagrams. The eutectic behavior was observed along the binary line of PKOL/POL-DAG at temperature ranges of 5–20 °C. This was reflected in the lower heat of crystallization (ΔHc) as well as higher DSFC for 50/50 mixture of PKOL and POL-DAG in contrast with PKOL and POL-DAG. No eutectic interaction was observed along the binary lines of SFO/PKOL as well as SFO/POL-DAG despite showing DSFC within temperature ranges of 5–25 °C. Addition of 0%, 33.33%, 66.66%, and 100% of POL-DAG to 50/50 mixture of SFO/PKOL increased ΔHc, crystallization onset (T _O), and SFC (at all temperatures studied) of the blends and showed no eutectic behavior. However, addition of the same amounts of PKOL to equi-mixture of SFO/POL-DAG reduced T _O while ΔHc increased and showed minor eutectic behavior. Therefore, PKOL was indicated to be less compatible with POL and SFO. Palm-based DAG-enriched soft tub margarine containing SFO/PKOL/POL-DAG [35/15/50, (w/w)] was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SFC profile as well as SMP but also lower saturated fatty acid as compared with commercial soft tub margarine.     

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on the digestion of lipids during gastrointestinal digestion has not been elucidated. This study investigated the lipid digestion of droplets covered with MPL with different sizes in a simulated in vitro infant gastrointestinal digestion assay. The well-used surface-active component casein was used as a control. Four types of emulsions were formulated: small and large droplets covered with MPL concentrate (MPL-S and MPL-L, with volumetric means of 0.35 ± 0.01 and 4.04 ± 0.01 μm, respectively), and small and large droplets covered with casein (CN-S and CN-L, with volumetric means of 0.44 ± 0.01 and 4.09 ± 0.03 μm, respectively). The emulsions were subjected to in vitro gastrointestinal digestion using a semidynamic model mimicking infant digestion. Through the determination of particle size evolution, zeta-potential, and microstructure of emulsions, the lipid droplets covered with MPL were found to be more stable than that of the CN-S and CN-L during gastrointestinal digestion. Moreover, although CN-S and CN-L showed a higher initial lipolysis rate at the beginning of gastric digestion, droplets covered by MPL exhibited a significantly higher amount of free fatty acid release during later digestion. The amount of free fatty acid release of the emulsions in both gastric and intestinal digestion could be generally classified as MPL-S ≥ MPL-L > CN-S > CN-L. Our study highlights the crucial role of MPL in the efficient digestion of emulsions and brings new insight for the design of infant food products.     

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability,Texture, and Microstructure

ABSTRACT: The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments.     

Effects of different oils on the properties of soy protein isolate emulsions and gels

The emulsion properties, protein adsorption and visco-elastic properties of heat-treated soy protein isolate (SPI) emulsions containing sunflower oil, soy oil and palm stearin were studied at neutral pH. The rheological properties, textural profile and fat adsorption capacity of subsequently induced glucono-δ-lactone (GDL) gels were investigated. At neutral pH the palm stearin emulsions showed higher stability than the sunflower and soy oil emulsions. The former also showed higher protein adsorption, emulsifying activity index and visco-elastic properties than the latter, indicating a higher denaturation degree for SPI at the oil/water interface of palm stearin emulsions at neutral pH. Acidified SPI-palm stearin emulsion gels were significantly harder than the soy and sunflower oil versions as well as the control (SPI without oil), whereas gels containing the two liquid oils were softer than the control. SPI-palm stearin gels also had higher fat adsorption capacity than SPI-sunflower oil/soy oil emulsion gels.     

Effects of protein level and fat/oil on emulsion stability,texture, microstructure and color of meat batters

Beef meat batters formulated with increasing protein level (10–15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10–13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly (P < 0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products’ chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.     

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 (d₃₂) 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. Practical Application: 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.