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Application of phospholipids extracted from bovine milk to the reconstitution of cream using butter oil
Author(s) -
Miura Susumu,
Tanaka Miyako,
Suzuki Asuka,
Sato Kaoru
Publication year - 2004
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/s11746-004-0863-1
Subject(s) - bovine milk , food science , chemistry , chromatography , soybean oil , sphingomyelin , bovine serum albumin , phospholipid , biochemistry , membrane
Phospholipid (PL) extracted from bovine milk was tested for its emulsifying properties in conjunction with the reconstitution of cream using butter oil. PL from bovine milk dispersed in the oil phase was found to stabilize the cream, whereas PL extracted from soybean oil was found to solidify the cream. Different PL species purified from bovine milk PL were tested for their emulsifying properties. PC from bovine milk dispersed in butter oil was shown to stabilize the cream, whereas PE and sphingomyelin had no such effects. PC from soybean oil also was found to have emulsifying abilities. It was suggested that PC stabilized the reconstituted cream, regardless of its origin.