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Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend

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Abstract

A blend of sweetened condensed skimmed milk and vegetable fat is a product that can be prepared by mixing milk constituents and/or whey in powder form with the addition of sugar and/or vegetable fat. The aim of this study was to determine the influence of varied casein and whey protein compositions, as well as the use of phosphate salts, on the stability of milk mixture syrup. Syrup production was carried out using a mixture of skimmed milk powder, demineralized whey powder, glucose, vegetable fat, sugar, and phosphate. The casein: whey protein ratios used were 80:20, 70:30, and 56:44, and the phosphates were PQTS (phosphate salt composed of sodium phosphate, and sodium citrate) and OPSS (phosphate salt composed of orthophosphate, polyphosphate, and sodium citrate). The results indicated that the PQTS salt presented the best stability of the mixture, mainly in the 56:44 mixture. In addition, it modified the pH of the mixture to a greater extent than the standard and presented particles with larger sizes at both d10 and d90 (minimum and maximum particle size and represents 10 and 90% of the volume percentage distribution, respectively). However, the OPSS salt induced a higher phosphate content in the mixture, consequently lowering the free calcium and total calcium content. The mixture produced with the 56:44 ratio exhibited a reduction in the particle size of the mixtures with phosphates when evaluating the d90. As a result, the industry will select one of these phosphates based on the qualities of the desired end product.

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Acknowledgments

The authors are thankful to Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brasília, DF, Brazil, Financial code 001), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, DF, Brazil) and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG, Belo Horizonte, MG, Brazil)

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Authors and Affiliations

  1. Food Technology Department, Federal University of Viçosa, Viçosa, MG, 36570-900, Brazil

    Fernanda Lopes da Silva & Antônio Fernandes de Carvalho

  2. Local Application Center, Chr Hansen, Valinhos, SP, 13278-327, Brazil

    Érica Felipe Mauricio

  3. Chemistry Department, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil

    Igor Lima de Paula, Nathalia da Silva Campos, Jaqueline de Almeida Celestino & Rodrigo Stephani

  4. Technische Universität Dresden, 01062, Dresdem, Germany

    Rodrigo Stephani

  5. Pharmacy School, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil

    Ítalo Tuler Perrone

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  1. Fernanda Lopes da Silva
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Contributions

AFC was responsible for conceptualization, funding acquisition, and supervision of the activities. FLS, EFM, ITP, RS, and AFC designed the study. FLS, ILP, JAC, and NSC conducted laboratory analysis and validated the results. FLS and AFC were responsible for data analysis. FLS wrote the original manuscript draft. FLS, EFM, ITP, RS, and AFC reviewed and edited the manuscript.

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Correspondence to Antônio Fernandes de Carvalho.

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da Silva, F.L., Mauricio, É.F., de Paula, I.L. et al. Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend. Eur Food Res Technol 249, 2741–2747 (2023). https://doi.org/10.1007/s00217-023-04307-9

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