Milk Fat Composition with Controlled Pentanal-Hexanal Ratio
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Solution Overview
Problem
Conventional methods for manufacturing butter flavor fail to adequately replicate the milk feeling or milk flavor in food products.
Innovation Solution
An oil and fat composition containing 50% to 100% milk fat with a pentanal/hexanal ratio of 0.15 to 0.70 at 180°C, processed by heating and oxidizing the composition with controlled oxygen supply, is used to enhance the milk flavor and feeling in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional methods (adding butter, hydrolyzing milk fat, ultraviolet oxidation, or heat treatment) are used to impart butter flavor, then butter flavor is achieved to some extent, but adequate milk feeling or milk flavor is not obtained
Solution Approach 1:
The invention changes the chemical composition parameters of the fat blend by specifying precise proportions of milk fat (60-98.9 wt%), edible oil (1.0-40.0 wt%), and butter (0.1-10.0 wt%). It also controls the peroxide value (1.5-9.0) and pentanal/hexanal ratio (0.15-0.70) to achieve both milk flavor and milk feeling simultaneously, resolving the contradiction between flavor accuracy and feeling adequacy
Solution Approach 2:
The invention creates a composite fat composition combining multiple materials (milk fat, edible oil, and butter) in specific ratios. This composite approach integrates the advantages of each component: milk fat provides milk feeling, butter contributes butter flavor, and edible oil adjusts the overall composition, achieving both adequate milk feeling and accurate milk flavor that single-material approaches cannot achieve
2Manufacturing precision
If butter is added to margarine to endow butter flavor, then butter flavor is improved, but cost increases and butter production decline is not addressed
Solution Approach 1:
The invention creates a copy of butter flavor through controlled oxidation of milk fat and specific fat blending, rather than using actual butter. By generating butter-like flavor compounds (controlled peroxide value and aldehyde ratios) through oxidation processes, the invention replicates butter flavor at lower cost, addressing both flavor quality and production cost concerns
Solution Approach 2:
The invention controls the oxidation state of milk fat by specifying peroxide value (1.5-9.0) and heating parameters (temperature 70-140°C, time 10 minutes to several hours) to generate desired flavor compounds. This parameter control allows butter flavor creation without using expensive butter, reducing production cost while maintaining flavor quality
3Manufacturing precision
If milk fat is heated at high temperature (140-210°C) to obtain milk flavor, then milk flavor is enhanced, but milk feeling becomes inadequate
Solution Approach 1:
The invention optimizes the heating temperature parameter to a lower range (70-140°C) compared to conventional methods (140-210°C), and controls heating time (10 minutes to several hours) to achieve the desired pentanal/hexanal ratio. This parameter optimization prevents excessive oxidation that would enhance flavor but degrade milk feeling, achieving both milk flavor intensity and milk feeling quality simultaneously
Solution Approach 2:
The invention creates different local qualities within the fat composition by using multiple fat components with different properties. Milk fat provides milk feeling, while controlled oxidation of specific components generates milk flavor. The specific composition ratios and oxidation control create localized flavor characteristics without compromising the overall milk feeling quality
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively imparts a strong milk flavor and feeling to food products, as demonstrated by improved taste and aftertaste evaluations in margarine, creaming powder, and chocolate, with optimal results achieved at specific peroxide value ranges.
Implementation Method 1
heating and oxidizing the composition with controlled oxygen supply
Implementation Method 2
volatile components at 180°C
Implementation Method 3
heating the composition with controlled oxygen supply
Data Source
AI summary
The purpose of the present invention is to provide an oil and fat composition having excellent milk feeling or milk flavor and a method for manufacturing the same. An oil and fat composition which contains 50% by mass to 100% by mass of milk fat and has a pentanal/ hexanal ration by mol, based on volatile components at 180°C, of 0.15 to 0.70. A method for manufacturing an oil and fat composition, said method comprising a step for heating a starting oil and fat composition, which contains 50% by mass to 100% by mass of milk fat, while supplying oxygen to give an oxidized oil and fat composition which has a pentanal/ hexanal ratio by mol, based on volatile components at 180° C, of 0.15 to 0.70.