Oxidative stability and health-related indices of anhydrous milk fat and vegetable oil blends
Marika Bielecka, Justyna Ziajka, B. Staniewski, Hanna Nowak
Abstract
Anhydrous milk fat (AMF), although relatively resistant to oxidation due to its low content of polyunsaturated fatty acids (FAs), raises certain health concerns due to a high saturated FAs content. Blending AMF with other edible fats is an ideal strategy for modifying its FA profile, health-promoting properties and oxidative stability. Addition of 30% vegetable oils to AMF significantly modified its FA profile. Oils with a high unsaturated FAs content, i.e., walnut, grapeseed and linseed oils, were particularly effective in increasing the content of unsaturated FAs in AMF and reducing its atherogenicity index and thrombogenicity index. AMF and vegetable oil blends were characterised by higher oxidative stability than pure vegetable oils. Blends comprising AMF and oils abundant in monounsaturated FAs, i.e., hazelnut, rapeseed and peanut oils, were most resistant to oxidation. Depending on intended use, the properties of AMF can be easily and cheaply modified through blending with selected vegetable oils.