(1) Technology and Research Institute, Snow Brand Milk Products, 1-1-2 Minamidai, Kawagoe, 350-1165 Saitama, Japan;(2) Product Planning Department, Snow Brand Milk Products, 1-1-2 Minamidai, Kawagoe, 350-1165 Saitama, Japan
Abstract:
Phospholipid (PL) extracted from bovine milk was tested for its emulsifying properties in conjunction with the reconstitution of cream using butter oil. PL from bovine milk dispersed in the oil phase was found to stabilize the cream, whereas PL extracted from soybean oil was found to solidify the cream. Different PL species purified from bovine milk PL were tested for their emulsifying properties. PC from bovine milk dispersed in butter oil was shown to stabilize the cream, whereas PE and sphingomyelin had no such effects. PC from soybean oil also was found to have emulsifying abilities. It was suggested that PC stabilized the reconstituted cream, regardless of its origin.
