| Milk powder |
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Powdered fats made by spray drying oil-in-water emulsions tend to have good stability, as the fat is protected by a complete outer coating of dry, aqueous-phase milk powder, caseinate, malto-dextrin, etc. Depending on the fat, an ambient shelf life of several months should readily be achieved. This may be further extended by the addition of an antioxidant. On the other hand, there is a tendency to use more unsaturated oils, which immediately increases the need for proper antioxidants. |
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