It is very important to protect your milk product from lipid oxidation. Natural antioxidants and extracts from Kemin can help delay milk fat oxidation. Kemin can help you find the right solution in the right dosage with our lab services.
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Though milk may seem inherently simple, it is a complex blend of components: fats, proteins, minerals, vitamins, carbohydrates and water. Whole dairy foods also contain highly complex fats and may contain beneficial ingredients to promote wellness.
Milk’s fat content makes it prone to oxidation and a resulting decrease in nutritional value and flavour. The Kemin line of spearmint extract-based products help delay milk fat oxidation, providing protection for whole fat milk in liquid or powder form. In fact, a recent study examining the flavour protective effects of spearmint extract on whole-fat milk resulted in a patent pending discovery regarding spearmint extract’s protection of odour and taste.
Why is it so important to protect milk?
Powdered milks contribute nutritionally, functionally, and economically to a variety of foods:
Not only does whole-fat milk powder serve as an ingredient in processed foods, it is also a popular nutrient source in many developing countries, due to its relatively high fat content (26%-40%) and vitamin-rich composition. As a nutritional source of protein, fats, and vitamins, whole milk and whole milk powder provide much-needed nourishment; it is expected that the consumption of whole-fat milk will increase worldwide. Moreover, in many developing countries, proper packaging and controlled storage conditions are limited, which in turn shortens the shelf life of whole-fat milk powder. Kemin provides the protection needed to ensure that milk and dairy products remain practical, economical sources of nutrition.
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