Development of non‐dairy creamer with modified fatty acid profile and high Omega‐3 and 6 at a non‐dairy creamer plant

Abstract

SummaryA study was conducted to develop non‐dairy creamer production with a modified fatty acid profile having high levels of omega‐3 and 6, by using raw materials collected from the Republic Foods industrial non‐dairy creamer plant. The non‐dairy creamer formulation aimed to maintain a balanced 1:1:1 ratio of polyunsaturated, monounsaturated and saturated fatty acids. The ingredients used included palm olein, stearin, RBD palm oil, rice bran oil, soybean oil, coconut oil and palm kernel oil. The mixture proportions tested were determined using Design Expert software, for in total 20 different formulations. From these, six formulations were selected based on their fatty acid profiles, which closely approximated the desired 1:1:1 ratio of polyunsaturated, monounsaturated and saturated fatty acids. To complement the physicochemical results, a quality control and research officer from Republic Foods industrial conducted a comprehensive evaluation of various properties of the non‐dairy cream samples intended for use in coffee. It is noteworthy that formulation number 20 received the highest scores across all tested properties. This formulation had 50.53% palm olein, 1.00% stearin, 1.00% RBD palm oil, 1.00% rice bran oil, 44.47% soybean oil, 1.00% coconut oil and 1.00% palm kernel oil. This combination results in a fatty acid ratio of 1:1:0.8 (PUFA:MUFA:SFA) at the least production cost. The developed non‐dairy creamer exhibited the highest total energy content, namely 519 kilocalories/100 g, when compared with commercial brands. However, after a storage period of 90 days, the peroxide value reached 6.18 ± 0.22 mEq kg−1 of fat, which is below the FDA standard limit of 10.0 mEq kg−1 fat. This trend in peroxide value increase over the 90‐day storage period aligns with the behaviour of TBA, which also showed an upward trend during storage.