Milk Fat Fractionation Processes for Modified Lipid Properties

A new method for fractionating milk fat into components with different melting points. The method involves stepwise cooling and crystallization of melted milk fat at specific temperatures to separate the fractions. The fractions have decreasing melting points as the temperature decreases. The fractions can be used in applications like butter sheets and croissant pastry to improve texture and stability compared to whole milk fat. The fractionation process avoids long times and high costs of traditional methods.

Source

Using a specific bovine milk fat fraction to improve the organoleptic properties of dairy-based products like beverages, spoonable products, and milk powders. The milk fat fraction has solid fat content (SFC) ranges of 55-90% at 10°C, 40-65% at 20°C, and 20-50% at 30°C. Incorporating this milk fat fraction into dairy products enhances their taste compared to regular dairy products. The fat fraction improves the mouthfeel, texture, and overall flavor of the dairy products.

Source

Method for reducing saturated fatty acid content in milk fat from ruminant animals, particularly from cow milk, through a novel fractionation process. The method involves crystallizing triglycerides with a high melting point to selectively remove saturated fatty acids while preserving unsaturated fatty acids. The resulting fractionated milk fat has a saturated fatty acid content below 50%, with the fraction depleted in saturated fatty acids having a melting point below 10°C. This fraction can be used directly in dairy products or further processed into butter or cheese.

Source

A reduced-fat dairy spread that achieves equivalent taste and appearance of full-fat dairy spreads without added preservatives, while maintaining a longer shelf life. The spread is made from butter oil and fractionated butterfat, with minimal lactose and milk proteins, and contains no artificial preservatives. The formulation is optimized for stability through careful emulsion composition and stabilization by natural ingredients like dietary fiber and hydrocolloids. This results in a product that can be stored for extended periods without refrigeration, making it particularly appealing to consumers seeking reduced-fat dairy alternatives.

Source

Producing fractions of milk composition treated with phospholipase and separating them into distinct fat content fractions. The milk composition is treated with a phospholipase, then separated into two or more fractions with different fat content. The treated milk composition is then separated into at least two fractions with different fat content, with the treated milk composition being treated with a phospholipase in the first step.

Source

A method for precise fractionation of triglycerides in anhydrous milk fat (AMF) through controlled nucleation and crystal growth. The process separates the triglyceride components of AMF through a controlled nucleation step followed by crystal growth in a static environment, allowing for the precise production of solid fractions with well-defined melting points. The method enables the separation of triglyceride components by independently controlling nucleation and crystal growth, enabling reproducible and predictable fractionation results.

Source

A cold spreadable product with a unique milk fat composition that combines the properties of both butter and margarine. The product contains a stearine fraction obtained at 29.5°C and an olein fraction obtained at 12.5°C, which are blended in a specific ratio to create a spreadable fat component. This composition enables the product to maintain its cold-weather spreading properties while retaining the dimensional stability of conventional margarine.

Source

A dairy spread that maintains consistent spreading properties over a wide temperature range. The spread is produced by fractionating milk fat into specific melting range fractions and combining them in defined proportions. The resulting blend has minimal changes in solid fat content, ensuring optimal spreading characteristics across 5°C to 22°C temperatures. The fractionation process selectively removes triglycerides that melt within this temperature range, while retaining the remaining triglycerides that maintain their solid fat content. The blend is then formulated with non-fat solids and water to create the final spread.

Source