Milk Fat Fractionation Processes for Modified Lipid Properties

Preparing a low-sugar high-protein milk product that can be achieved without external additive from the technical point of milk. The preparation includes carrying out first ultrafiltration treatment on raw milk to obtain first ultrafiltration trapped fluid and first ultrafiltration permeate, nanofiltration: carrying out nanofiltration treatment on the first ultrafiltration permeate to obtain nanofiltration trapped fluid and nanofiltration permeate; an optional fat separation step: fat separation is carried out on part of raw milk to obtain cream and sugar-containing skim milk, and the sugar-containing skim milk is subjected to second ultrafiltration treatment to obtain desugared milk; and a recombination step: mixing the first ultrafiltration trapped fluid, the nanofiltration permeate and the optional cream according to a certain proportion to obtain mixed feed liquid.

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Simplified device and method for enriching milk protein content for applications like premature infant feeding. The method involves delipidating milk by filtering it through a specialized filter to remove the lipids, leaving behind the protein-rich fraction. This allows concentrating the protein content of milk without adding non-human proteins that can cause issues. The delipidating filter retains the lipids while letting the proteins pass through. The enriched protein fraction can then be administered to premature infants or animals without the need for additional protein sources. The delipidation and filtration steps are performed in a closed system to transfer the delipidated milk to the filtration unit.

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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.

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Method for producing high-protein dairy ingredients like powders, liquids, or concentrates with improved refreshing feeling, reduced protein odor, and reduced reducing odor. The method involves concentrating a high-protein milk fluid with a nanofiltration membrane. This concentrates proteins, sugars, and divalent ions in the holding liquid while allowing monovalent ions to pass. By controlling the concentration ratio, flavors are retained while removing impurities. The concentrated dairy raw material can be further dried into powders or used as liquid ingredients in foods and drinks.

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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.

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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.

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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.

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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.

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Improving the lipid and protein profile of infant formula to make it more similar to breast milk. The formula uses a combination of dairy and vegetable fats along with dairy proteins. The dairy fats are obtained from cream, milk fat, and anhydrous milk fat. The vegetable fats are rapeseed and sunflower oil. The dairy proteins are from milk derivatives like whey. The formula also includes dairy phospholipids. This composition provides more similar levels of cholesterol, myristic acid, and phospholipids to breast milk.

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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.

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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.

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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.

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