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.