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United States Department of Agriculture

Agricultural Research Service

Sugar/milkfat composites
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Composites are bi-phasic composites consisting of fat and sugar components formulated to mimic sugar based confectionery such as fondants and caramels. The fat phase acts to impart a softer texture and flavor, and the sugar phase imparts textural qualities. Our sugar/milkfat composites have desirable microwave cooking properties, and could be used in a variety of food processes and products.

Syrups are made from a homogenized slurry of sugars, butter oil, emulsifiers (mono- & diglycerides) and skim milk. The slurries contained butter oil (20-40%), maltose or sucrose, or high fructose corn syrup. The composite blends were mixed and slowly brought to a final temperature (63 oC). The slurry was homogenized at 17.2 MPa. Syrup composites were made by evaporating the slurry at 60 oC under vacuum (5.2 MPa) in a rotary evaporator.

The composites mimic standard confectionery syrups made with corn syrups. Maltose and butter oil composites closely approximated the rheology of corn syrup composites. Microwave cooking develops products with caramel consistency and browning (<2 min) with excellent color development. The colors vary from light to brown, depending on moisture content. Sugar-milkfat composites that brown in the microwave oven provide avenues for further product development. The specific melting behaviors offer an advantage for use in products that demand sharper melting zones. The composites make desirable confectionery products, comparable to corn syrup-based products.

Patent Status:
Not patented, seeking a partner for a Cooperative Research and Development Agreement.

Responsible Scientist/Engineer:
Dr. Charles I. Onwulata
Eastern Regional Research Center
ARS, USDA
600 East Mermaid Lane
Wyndmoor, PA 19038
215-233-6497
e-mail: Charles.Onwulata@ars.usda.gov

Technology Transfer Contact:
Victor (Vic) Chavez
(215) 233-6610
e-mail: vic.chavez@ars.usda.gov  


Last Modified: 2/8/2008
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