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Using Oil Powder in WMP mix

Printed From: Dairy Science and Food Technology
Category: Ice cream
Forum Name: Ice cream
Forum Description: Science and technology of ice cream
Printed Date: 07 Oct 2022 at 11:18am
Software Version: Web Wiz Forums 12.03 -

Topic: Using Oil Powder in WMP mix
Posted By: nyph
Subject: Using Oil Powder in WMP mix
Date Posted: 10 Feb 2016 at 1:17pm
Hello, I have developed a gelato mix using WMP. I add water and palm oil to the mix. I would like to replace the palm oil with oil powder, but I do not know how to calculate the amount of oil powder. 

I have a sample from a manufacturer that is "MCP Oil Powder 60%"  I'm not sure what the 60% means. Another sample I have is 50%. 

What are the principles or methods to calculate how much powder to use to replace the palm oil.

Thank you in advance.

Posted By: Admin
Date Posted: 10 Feb 2016 at 5:01pm
Welcome to the forum.

Thank you for the query. WMP normally means whole milk powder. Is that what you mean?

If so, do you want to replace some of the fat in the WMP with palm oil?

Posted By: nyph
Date Posted: 12 Feb 2016 at 7:50pm
Thank you for the response. Yes, I am referring to whole milk powder. I don't want to replace any of the fat in the WMP. I want to look for a powder alternative to additional fat such as palm oil or butter that I now add in addition to the WMP and mix.

Posted By: Admin
Date Posted: 15 Feb 2016 at 9:59pm
There are a range of manufacturers that produce vegetable oil based products.
Cognis based in Monheim, Germany have at least one product that is suitable for use in ice cream. Look for a manufacturer that uses non hydrogenated oils. There are several good ingredient databases that you may find useful to locate suppliers. You can mix WMP with the vegetable fat powder to reduce your costs.  I have seen taste panel results giving surprising good results for ice cream mixes where milk fat constituted 60% of the total fat. Hope this helps?

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