Encapsulated CLA Passes Dairy Taste Test - Study

US - Encapsulation of conjugated linoleic acids (CLA) using whey protein led to better stability of the ingredient and consumer acceptance when used in dairy, says a new study.
calendar icon 28 August 2007
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Researchers from Mexico's Universidad Veracruzana and UNIDA-Instituto Tecnológico de Veracruz report that consumer tasting of milk, yogurt and butter revealed detection thresholds of 100, 200 and 300 mg of CLA per 100 g, respectively.

"According to these data, microcapsules can be added in concentrations smaller than 100, 200 and 300 mg of CLA per 100 g of milk, yoghurt and butter, respectively, without being detected," wrote the researchers in the journal LWT - Food Science and Technology.

CLA are found predominantly in dairy products such as milk, cheese and meat, and are formed by bacteria in ruminants that take linoleic acids - fatty acids from plants - and convert them into conjugated linoleic acids, or CLA.

Knowledge surrounding the health benefits of the acids has been increasing, with studies indicating potential benefits for weight management, bone health and possibly even cancer.

Fortification of dairy with the ingredient has been limited by stability issues that ultimately affect taste and consumer acceptance, said the researchers behind the new study.

"The conjugated bonds in CLA decrease the oxidative stability of the CLA, resulting in decreased nutritional quality and off-flavour development," wrote the researchers in the journal

Source: foodnavigator.com
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