Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin

Food grade lecithin derived from soya beans can promote large increases in the initial heat stability of full cream evaporated milk. By means of lecithin incorporation, heat stable concentrate can be manufactured without addition of inorganic phosphate and can be processed at higher than usual homogenization pressures. As a result, the efficiency of reduction of fat globule size is enhanced. Limited storage trials have indicated no deleterious effects associated with the use of lecithin.