초록 ▼

A butterfat substitute including a partially hydrogenated soybean oil and a mono- and diglyceride component is added to a variety of dairy products as a substitute for all or part of their normal butterfat component. A modified product having substantially the same taste, body, mouthfeel, and appear

A butterfat substitute including a partially hydrogenated soybean oil and a mono- and diglyceride component is added to a variety of dairy products as a substitute for all or part of their normal butterfat component. A modified product having substantially the same taste, body, mouthfeel, and appearance as the corresponding unmodified dairy product which has all of its butterfat component or which has had a portion of its butterfat component removed is obtained which is substantially cholesterol-free and has substantially less saturated fat. In a preferred embodiment, a low saturated fat, substantially cholesterol-free fluid milk product is obtained by combining the butterfat substitute with skim milk. The resultant modified fluid milk product has a substantially extended shelf-life.

대표청구항 ▼

A modified milk containing a butter-fat substitute in the place of unmodified milk butterfat while having the taste and feel of unmodified milk with the same amount of butterfat and having substantially greater shelf life than the unmodified milk, said modified milk comprising non-fat dry or fluid m

A modified milk containing a butter-fat substitute in the place of unmodified milk butterfat while having the taste and feel of unmodified milk with the same amount of butterfat and having substantially greater shelf life than the unmodified milk, said modified milk comprising non-fat dry or fluid milk and a butterfat substitute in an amount sufficient to provide the texture and feel of unmodified milks containing from 1 percent to 4 percent butterfat, said butterfat substitute comprising a mixture of from about 66 to about 98 percent by weight partially hydrogenated soybean oil comprising from about 70 to 80 percent unsaturated fatty acids including linoleic acid in an amount of about 5.8%, and from about 20 to about 30 percent saturated fatty acids, and from about 2 to about 34 percent by weight mono-and diglycerides, said modified milk having an extended shelf like of about 20-30 days.