328 Chapter 12
enzyme - modifi ed cream and enzyme -
modifi ed butter oil. Bread formulations have
been evaluated for the effects of enzyme -
modifi ed butter oil on the attributes of the
baked product. Commercial shortening
served as the control and another control
used 3% butter oil, while the experimental
samples contained 2% butter oil plus 1%
enzyme - modifi ed butter oil, 1% butter oil
plus 1% enzyme - modifi ed butter oil, and 2%
commercial shortening plus 1% enzyme -
modifi ed butter oil (Arnold et al. 1975 ). The
breads were judged by a trained sensory
panel for fl avor, color, softness, appearance,
and internal structure. The experimental
breads were judged to be slightly softer, and
samples with enzyme - modifi ed butter oil
were superior in fl avor to the two controls.
After 24 hours of storage, the control bread
was stale and the experimental bread was
fresh. Enzyme - modifi ed butter oil can be
substituted for 35% to 40% of the shortening.
Butter oil modifi ed with enzymes derived
from Achromobacter lipolyticum , Penicillium
roquefortii, or Geotrichum candidum is not
recommended for baked goods because they
produce musty and soapy fl avored bread.
Symrise Company markets Dariteen L - 11
and L - 40 lipolyzed creams; Dariteen L - 22, a
lipolyzed cultured cream product; and
Dariteen L - 60 and L - 95, natural dairy fl avors
with a strong butter fl avor. Lipolyzed cream
products are natural dairy fl avors produced
by treating fresh cream with lipase. Hydrolysis
of butterfat in cream liberates the fl avorful
free fatty acids butyric, caproic, caprylic, and
capric. To control fl avor development in the
fi nal product, the lipolyzed cream is heat
treated to denature lipases. Lipolyzed cul-
tured cream products are inoculated with
Lactobacillus delbrueckii subsp. bulgaricus
to develop acidity in cream prior to lipolysis.
After lipolysis, a heat treatment is used to
destroy both the enzyme and the culture
bacteria.
Pure butter oil is also lipolyzed, and the
modifi ed product is solid at room tempera-related to the amount of fat in the product.
The partition coeffi cients of fl avor com-
pounds in an oil - in - water system infl uence
vapor pressure and, therefore, volatility of
these molecules. In a fat - free system only a
single aqueous phase exists, and release and
duration of fl avor compounds is drastically
different than in oil - in - water systems.
Cost reduction of food formulations is
important, especially in cost - sensitive (eco-
nomic) products. Costs can be lowered by
careful control of the types and quantities of
ingredients used in formulations. Milk fat
and milk protein are expensive ingredients.
Therefore, alternative, less expensive ingre-
dients are desirable in the manufacture of
certain products (e.g., cream in desserts,
cheese in dips, or blue cheese in salad dress-
ings). Local availability and cost of dairy
ingredients also factor in the selection of
ingredients in food formulations.
Enzyme - modifi ed Butterfat
Many different processes for modifying but-
terfat are available to fl avor manufacturers.
Milk - fat emulsions are modifi ed to make
Table 12.4. Commercial whey protein hydroly-
zate (WPH) ingredients in the marketplace.
Producer WPH product name
American Casein Co. HCA - 411
Arla Food
IngredientsLACPRODAN and
PEPTIGEN
Armor Prot é nes Vitalarmor 855LB
Carbery Optipep, Optipep DH5A
Davisco NA
Fonterra NA
FrieslandCampina NA
Glanbia Barfl ex
Hilmar Ingredients Hilmar 8360 to Hilmar
8390
Ingredia NA
Lactalis NA
Kerry Ingredients NA
Morinaqa NA
Murray Goulburn NA
Milk Specialties
Global9003, 9004, 9005, 8010,
8020, 9010, 9015, 9020
Protient 3020, 4003, 4020
Tatua NA