2010/11/15 by Marta Lubary, Gerard W. Hofland, Joop H. ter Horst · 36 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Chemistry · Nursing · #Biology #Biotechnology #Chemistry #Composition (language) #Enzyme Catalysis and Immobilization #Fat substitute #Fatty Acid Research and Health #Flavor #Food Chemistry and Fat Analysis #Food science #Linseed oil #Milk fat
paper · pdf · doi:10.1007/s00217-010-1387-3
published in European Food Research and Technology 232(1), 1-8 (Springer Science+Business Media)
openalex publication_date 2010/11/15 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01
The overall decline in milk fat consumption experienced in the last decades has promoted global research efforts seeking for alternate uses of this valuable natural fat. Milk fat possesses a pleasant flavor and a rich chemical composition, including a range of bioactive, health beneficial minor components. The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health concerns. However, the rich fatty acid composition of milk fat could be utilized for the production of a wide range of added-value derivatives in the food and cosmetic industries, including nutritionally enhanced modified fats, food emulsifiers, flavors, and tailor-made lipids. A promising strategy for the revalorization of milk fat encompasses the isolation and commercialization of the valuable minor components of milk fat, coupled with a broader utilization of physically or nutritionally improved milk fat fractions and derivative products.