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Investigation for the development of a more healthy, easy-to-spread and oxidation resistant butter

To investigate, with scientific knowledge, the manufacture of a healthier product with higher nutritional quality from its origin: a butter that contain more unsaturated fat (more than 42%), more omega 3 (more than 1.5%) and more conjugated linoleic acid (cla).

This Project claims to investigate, with scientific knowledge, a higher nutritional quality product from its origin. This study will permit to contribute to add value to the participation of dairy farmers in the food chain. Moreover, this product development will improve the consumer's life quality. FEIRACO succeed to obtain, thought the modification of the cow diet, a milk with a better fatty acid profile compared with others traditional milks. This product is named UNICLA and is naturally enriched in unsaturated fatty acid, omega-3 and CLA. Elaborating butter from the UNICLA's cream in order to study other naturally enriched dairy product possibility, FEIRACO observe several risks in the achievement of UNICLA Butter. First, it seems that it is difficult to obtain an acceptable texture and consistence using a standard process. Moreover, the elaborated product was quite fragile to the oxidation risk during it storage period. The more quantity of unsaturated fatty acid of the product seems to be responsible of these two observed consequences. In order to improve the process and as a result the product characteristics, FEIRACO claim to carry out these following activities: 1. Investigate the animal food protocols in order to improve the oxidation resistance of the UNICLA fat milk. For that, FEIRACO will test the effect of the improvement of different vitamins and/or antioxidants in animal's diets. 2. Investigate process modifications so as to obtain a product with acceptable sensorial characteristics. Test and adapt several process parameters to minimise the contact between the product and the oxygen in order to limit the oxidation phenomenon. 3. Develop a complemented butter incorporating functional ingredients and/or condiments in order to add new organoleptic characteristics and/or to improve the oxidation resistance of the product. For example, it would be interesting to investigate the impact of polyphenols, flavonoids, algae and others plants like rosemary or thyme incorporation. 4. Finally, FEIRACO also accord the investigation of the effects of the consumption of this naturally enriched butter. A nutritional assay with voluntary consumers will be program and several biological parameters will be study. In this project, three Portuguese Companies named PANICONGELADOS, S.A., EMPREENDIMENTOS HOTELEIROS OUTEIRO DOS CEPOS, LDA. and RAIZES DO PRADO, LDA. will collaborate so as to investigate the characteristics of the product when it is incorporated to baking products. These participants will carry out the study of the consequences of the butter incorporation to elaborated products and evaluate the commercial success of the new products coming out of this project. The enriched developed products of PANICONGELADOS, S.A. would be also incorporated in the consumer's diets to perform the nutritional assay.
Acronym: 
UNICLA RANGE
Project ID: 
6 722
Start date: 
31-01-2011
Project Duration: 
36months
Project costs: 
2 280 000.00€
Technological Area: 
Food Processing
Market Area: 
Fishing, Sea Food and Farming

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.