Production of Milk Phospholipid-Enriched Dairy Ingredients

• Published in: Foods Vol. 9; no. 3; p. 263
• Main Authors: Huang, Zhiguang, Zheng, Haotian, Brennan, Charles S., Mohan, Maneesha S., Stipkovits, Letitia, Li, Lingyi, Kulasiri, Don
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 02.03.2020; MDPI AG
• Subjects: blood serum; buttermilk; carbon; carbon dioxide; carbon footprint; food fortification; infant formulas; life-cycle assessment; membrane separation; milk; milk phospholipids; phospholipids; Review; solvents; supercritical fluid extraction; yogurt; supercritical fluid extraction; buttermilk; carbon footprint; life-cycle assessment; membrane separation; milk phospholipids
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9030263

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).