Abstract
Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values.
Highlights
Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry
Our study provides gap-filling information on the comparison of a dairy product and its dairy analogue regarding their nutritional aspects
No significant differences could be found between sour cream and sour cream analogues in protein, lactose, fat, and lactic acid bacteria contents
Summary
Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. In the last few decades, the perception of milk’s and dairy products’ nutritional benefits declined as milkfat consumption was associated with atherosclerosis and heart diseases (E et al, 2008). Between the 1940s and 1990s, dietary cholesterol (and saturated fatty acid intake) was considered as one of the main causes of cardiovascular diseases, which lead to the excessive promotion of lipid-lowering dietary recommendations A minor part of the population needs to reduce its intake, but the majority will unnecessarily deprive themselves of a highquality protein source such dairy products
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