LipidPlus transforms
plant-based
The rising popularity of vegetarian and vegan diets has sparked a need for innovative solutions in food production that can imitate the unique characteristics of animal fats. In response to this demand, Alianza Team has developed LipidPlus, a groundbreaking technology that harnesses a deep understanding of cow’s milk fat to create plant-based blends that mimic the behavior and properties of animal fats. By delving into the composition of milk fat, particularly its solid fat content (SFC) and triglyceride profiles, this article explores how LipidPlus offers a transformative solution for various food applications, with a particular focus on confectionery.
Cow’s milk is composed of approximately 87% water and 13% solids, among which fat plays a crucial role (Harvard, 2021). The fat in milk is encapsulated within membrane globules (Muthuasmy, 2020) and consists of triglycerides formed by special fatty acids that impart unique characteristics to the fat. One of the most valuable attributes is the formation of a solid fat content curve, which determines the behavior of the fat in different food applications such as fillings, molded chocolates, coatings, substitutes, and more. However, imitating this behavior has been a challenge in vegetarian and vegan products, especially in the confectionery industry, where the presence of milk fat is highly relevant. This is where LipidPlus, developed by Alianza Team, steps in as a groundbreaking and game-changing solution. By leveraging a deep understanding of milk fat composition and behavior, LipidPlus offers a versatile and sustainable plant based alternative for various food applications.
LipidPlus has been engineered to closely mimic the physicochemical and functional attributes of milk fat. Through a meticulous blending process that combines vegetable oils with specific fatty acid profiles, LipidPlus imitates the desirable characteristics that make animal fats highly valued in food production. From texture and creaminess to smoothness and glossiness, LipidPlus provides a consistent and reliable solution for achieving the desired sensory experience in vegetarian and vegan food products.
When compared to other alternatives, LipidPlus stands out for its numerous advantages. It offers 10-20% less saturated fat than milk fat —milk fat has up to 65% saturated fat (Cornell University, n.d.)—, while also being free from trans fats and naturally free from cholesterol. This makes it a choice for consumers who are conscious of their dietary intake. Additionally, LipidPlus outperforms palm-free options, such as coconut oil —80-90% saturated fatty acids (Harvard, n.d.)—, by containing 30% approximately less saturated fat.
One of the key strengths of LipidPlus lies in its versatility across various food applications. In the confectionery industry, where the presence of milk fat is crucial for achieving the desired texture and mouthfeel, LipidPlus provides an exceptional solution. It imparts the necessary properties to create fillings, chocolates, coatings, and substitutes due to its characteristic solid fat content that imitates that of the milk fat. Moreover, LipidPlus extends its applicability beyond confectionery, enabling the production of a wide range of food products, including hard and soft cheeses, beverages, sour cream, butter, dressings, and more.
LipidPlus represents a paradigm shift in the production of vegetarian and vegan foods. By harnessing the knowledge of milk fat composition and behavior, Alianza Team has developed a groundbreaking technology that provides a game-changing solution for the industry. With its ability for a wide range of applications, LipidPlus sets a new standard for plant-based food production.
Cornell University. (n.d.). Milk Fat | MilkFacts.info. Milk Facts. Retrieved May 16, 2023, from http://milkfacts.info/Milk%20Composition/Fat.htm
Harvard. (n.d.). Coconut Oil | The Nutrition Source | Harvard T.H. Chan School of Public Health. Harvard T.H. Chan School of Public Health. Retrieved May 16, 2023, from https://www.hsph.harvard.edu/nutritionsource/food-features/coconut-oil/
HARVARD. (2021). Milk | The Nutrition Source | Harvard T.H. Chan School of Public Health. Harvard T.H. Chan School of Public Health. Retrieved May 16, 2023, from https://www.hsph.harvard.edu/nutritionsource/milk/
Muthuasmy, D. (2020). Milk Fat Globular Membrane: Composition, Structure, Isolation, Technological Significance and Health Benefits. In J. MInj, A. Kumari, & A. Sudhakaran V. (Eds.), Dairy Processing: Advanced Research to Applications. Springer Singapore. https://www.intechopen.com/online-first/83380
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