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An oil fraction from edible beef tallow as a constituent of whey‐soy drink mix
Author(s) -
Holsinger V. H.,
Luddy F. E.,
Sutton C. S.,
Vettel H. E.,
Allen C.,
Talley F. B.
Publication year - 1978
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02668487
Subject(s) - tallow , food science , ingredient , chemistry , flavor , soybean oil , fraction (chemistry) , vegetable oil , chromatography
In order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was substituted for soybean oil in a formulation designed to yield a spray‐dried free‐flowing powder readily reconstitutable with water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin‐mineral premix containing iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable.