Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt
Mirosław M. Kasprzak,
Marek Sady,
Joanna Kruk,
Simona Bartkova,
Immanuel Sanka,
Ott Scheler,
Ewelina Jamróz,
Wiktor Berski,
Sylwia Onacik-Gür,
Rafał Szram,
Charles Odilichukwu R. Okpala,
Joanna Tkaczewska,
Marzena Zając,
Jacek Domagała,
Stanisław Ptasznik
Affiliations
Mirosław M. Kasprzak
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Marek Sady
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Joanna Kruk
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Simona Bartkova
Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
Immanuel Sanka
Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
Ott Scheler
Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
Ewelina Jamróz
Department of Chemistry, University of Agriculture, Cracow, Poland
Wiktor Berski
Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Sylwia Onacik-Gür
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland
Rafał Szram
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Charles Odilichukwu R. Okpala
UGA Cooperative Extension, University of Georgia, Athens, Georgia, United States
Joanna Tkaczewska
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Marzena Zając
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Jacek Domagała
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
Stanisław Ptasznik
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.
