Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile

Document Type: Research Paper


1 Ph. D Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Associate Professor of the Department of Chemistry, Tehran North Branch, Islamic Azad University, Tehran, Iran.

4 Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

5 Assistant Professor of the Biotechnology and Plant Breeding Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.


Milkfat has the highest price among all the edible oils and fats and plays a significant role in the economics, nutrition and physicochemical properties of milk and milk products. It can be admixed or replaced with less expensive oils and fats of vegetable or animal origins notably palm oils. Blending of edible fat with vegetable oils is a common practice in many countries to improve the physical and nutritional quality. Milkfat blends with palm oil and its fractions by 1, 2, 5, 10, 20 and 50% (w/w) level were prepared and subjected to various physicochemical analysis. The results showed that total saturated fatty acids were decreased, while oleic and linoleic acids as unsaturated fatty acids were increased in relation to added palm oil. The addition of palm oils caused slight increase in slip melting point, refractive index and red value indicated by Lovibond. Therefore Solid Fat Content (SFC) of oil blends with stearin fractions was higher than both palm oil and milkfat but blends with olein fraction had lower level, while the SFC of oil blends with palm oil was close to pure milkfat.


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