Antioxidants improve flavor of cholesterol-reduced butteroil in ice cream.
Investigators found that the composition (protein, fat and fatty acids) and quality characteristics (protein stability, melt characteristics, heat shock stability) were similar to a product made using natural cream. Unfortunately, descriptive analysis revealed that the sensory profile of the ice cream made from reformulated cream was less fresh and had more of a cardboard flavor than the control or commercial ice cream.
In further work, the research group improved the flavor, the result of oxidation, by incorporating antioxidants into the butteroil of the cream. But the problem still existed to a degree. The next step involved pasteurizing the reformulated cream to show how stable it was. The VPI group used a high-temperature, short-time vat system. This may prove the way to go to achieve the stability needed for commercialization.
The ability to reemulsify reduced-cholesterol butteroil into a stable cream emulsion may make possible the use of reduced-cholesterol butteroil in a range of reformulated dairy products, including fluid dairy products, ice cream and cheese.
Researchers also want to investigate the effects of using butteroil that has been stripped of cholesterol using a supercritical fluid extraction technique. They want to examine how its characteristics compare with steam-stripped butteroil in the reformulation process.
This work was a part of other research in which reduced-cholesterol butteroil was emulsified into various formulations-skim milk, buttermilk or buttermilk/butter-derived aqueous phase-to produce a 20% milk-fat cream with reduced cholesterol content. The cream made with skim milk had the greatest amount of cholesterol reduction, 76%, while the other formulations had about 65% less cholesterol than the control cream.
Development of any full-fat product with a reduced cholesterol content will require a reformulation step until a process for removing cholesterol directly from fluid milk or cream is developed. This technology may be used for other modified butteroils as commercial applications become of interest.
The researchers are beginning to concentrate on a stable emulsion that still promotes a good dairy system. They believe they will have the critical answers in the near term and seek industry partners to work with them in moving the technology forward and into the marketplace. Their studies show that although the United States has strong interest in low-cholesterol products, an extremely active market for stabilized cream products exists in Europe, South America and Australia.
Further information. Susan Duncan; phone: 540-231-8675; fax: 540-231-9293; email: firstname.lastname@example.org; URL: http://www.fst.vt.edu/files/.
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|Comment:||Antioxidants improve flavor of cholesterol-reduced butteroil in ice cream.|
|Publication:||Emerging Food R&D Report|
|Date:||Jul 1, 1999|
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