PRODUCTION OF FAT-CONTAINING MILK POWDER IMPROVED IN KEEPING QUALITY

摘要

PURPOSE: To obtain a method for producing fat-containing milk powder improved in flavor, quality and preservation of quality of milk powder by blending a large amount of a readily oxidized and deteriorated highly unsaturated fatty acid [especially docosahexaenoic acid (DHA)] in spite of an essential nutrient having a high nutritive value. ;CONSTITUTION: This method for producing fat-containing milk powder is to respectively and separately concentrate an oil-in-water type emulsion prepared by blending fats and oils having a high content of an unsaturated fatty acid therein and an aqueous solution containing one or two or more salts selected from the group consisting of copper, iron and zinc which are oxidation accelerating substances for the unsaturated fatty acid without containing fats, spray-dry the concentrates and mix the resultant dried solid substances in a powdery state. Thereby, the objective fat-containing milk powder with extremely rare deterioration in flavor and quality even when preserved for a long period can-be obtained.;COPYRIGHT: (C)1994,JPO&Japio