Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

ABSTRACT: 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 a

SUBMITTER: Kasprzak MM 

PROVIDER: S-EPMC10720406 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature