Method of making a reduced calorie reconstituted milk composition

Reference Number: N 04-04

Inventors: Sekula, Bernard C.; Tancibok, Krystyna U.

Owner: NISTAC

USPTO Link: 6235335

Invention Summary

The milk fat replacement compositions of the invention are comprised of fatty acid-esterif ied propoxylated glycerin compositions which have solid fat indices as measured by dilatometry of more than about 25 at 92.degree. F., and preferably less than about 70 at 92.degree. F., and less than about 10 at 104.degree. F. Accordingly, the milk fat replacement compositions surprisingly have a higher melting profile (or melting curve) than natural milk fat and yet they provide the textural and stability characteristics associated with natural milk fat.

The fatty acid-esterified propoxylated glycerin compositions (sometimes referred to herein as "EPG" in the singular form and as "EPGs" in the plural form) are made by incorporating propylene oxide (sometimes referred to herein as "oxypropylene" or "PO") groups into a typical triglyceride fat as described in White. The triglyceride fat (fatty acid) can be one fatty acid or a blend of fatty acids. The average number of PO groups which are incorporated into a triglyceride is called the propoxylation number. The melting point and other characteristics of the composition can be modified by varying the number of oxypropylene groups, the fatty acid chain length and the level of unsaturation.

In the present invention, a particularly preferred embodiment of the low calorie, reconstituted milk products employs as a fat replacement ingredient an EPG which is prepared by the propoxylation of glycerol to a propoxylation number of about 5 followed by esterification with a blend of about nine parts fully hydrogenated rapeseed oil fatty acids and about one part liquid soybean oil fatty acids and hydrogenation to a final IV of.ltoreq.about 10, referred to herein as EPG-05 9HR/1LS(IV.ltoreq.10), preferably to a final IV of from about 2-6, referred to herein as EPG-05 9HR/1LS(IV=2-6).