Item

Production of milk phospholipid-enriched dairy ingredients

Huang, Z
Zheng, H
Brennan, CS
Mohan, Maneesha
Stipkovits, L
Li, Lingyi,
Kulasiri, Don
Date
2020-03
Type
Journal Article
Fields of Research
ANZSRC::0908 Food Sciences , ANZSRC::090802 Food Engineering , ANZSRC::3006 Food sciences , ANZSRC::3106 Industrial biotechnology
Abstract
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO₂/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO₂ and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).
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© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
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