Nestlé has developed a proprietary approach in which milk proteins mimic the length and texture of dairy fats, resulting in low-calorie formulations that retain the fats’ capacity and flavor. The company claims that its approach can milk fats by up to 60% without affecting quality, taste, and creaminess.
The key to the procedure is the controlled aggregation of milk proteins, as a Nestlé spokesperson explained: “In reality, the generation creates fats from proteins.
“Instead, it adds the milk proteins in such a way that they are similar in length to the fat droplets found in milk. This would then be the reason to create the experience of a full milk flavor with less fat.
The generation is based on the joining of giant groups of milk proteins, called aggregates, the general manufacture of powdered milk, without the need to sort them by length, we were told. “The unique detail of this generation is that this aggregation is done in a controlled way of discharging protein aggregates that are large enough to reflect the length of the fat droplets and provide a creamy mouthfeel, but small enough to have no perception of sand. “said the company’s spokesman.
“Proteins are added larger, similar to the length of fat droplets in total milk powder. Therefore, after a blind tasting, we have shown through several tests with customers that customers understand that the product has the same creaminess and texture as full-fat milk powder, but with much less fat.
Reducing the fat content of milk powder reduces total calories and the amount of saturated fat consumed; This, in turn, caters to the current segment of consumers who prefer semi-skimmed milk but do not need to give up flavor.
The goal of fat relief depends on many factors in addition to regulations. “For example, in some countries the diversity of fats that a finished product will have to have to be classified as semi-skimmed is well established,” the Nestlé spokesperson explained to us.
The company’s new fat relief approach was used to reduce the amount of milk fat in Ninho Adult, a powdered dairy product for adults advertised in Brazil; it is presented as a semi-skimmed milk with the taste and creaminess of Ninho Integral and 43% less fat compared to the equivalent product of total milk powder.
While reducing fat below a safe threshold without affecting mouthfeel turns out to be a win for the consumer, fat content is a vital detail from the point of view of global standards. In this sense, Nestlé faces obstacles when it comes to solving it. how much fat the company can remove with its new patented approach and at the same time meet regulatory requirements, for example for semi-skimmed milk.
“Nestlé is recently investing in expanding generation to other continents and to other dairy products in our portfolio, taking into account local regulatory requirements,” the company spokesperson told us.
For example, in the EU it is explained that skimmed milk contains 0. 5% fat or less; semi-skimmed – between 1. 5% and 1. 8% fatsss; and total milk, with 3. 5% fat or more. For powdered products, total milk powder shall contain at least 26% and less than 42% fat by weight, while semi-skimmed powder shall contain between 1. 5% and 26%. Fats and skimmed milk powder: less than 1. 5% fats by weight of the product.
In the United States, the FDA requires low-fat milk and skimmed milk to contain 1% and 0. 5% fat, respectively, while the total milk content will have to be at least 3. 25%. As for the total milk powder, the products must contain at least 26 % and not more than 40 % fat by weight; and fat-free and skimmed powders: 1. 5% or less.