Application of Dihydroquercetin (Taxifolin) in the dairy products
Dihydroquercetin (Taxifolin) is widely used in the manufacturing of dairy products.
Iskra A. Radaeva
The All-Russian Research Institute of the Dairy Industry (ARIDI) was the initiator of development in this area. The original idea of using Dihydroquercetin (Taxifolin) in the dairy industry was developed and implemented by the scientist of the ARIDI, doctor of technical sciences, Professor Iskra. A. Radaeva. She has published numerous works concerning the introduction of the natural antioxidant in the dairy industry. She has guided all research related to the development of normative and technical documentations for the dairy products containing Dihydroquercetin (Taxifolin). Professor Iskra A. Radaeva has controlled the output of pilot batches of these products.
Under the guidance of Professor I.A. Radaeva, several formulas and normative and technical documentations were developed: the dry whole milk “Osoboye,” dry milk “Flukolact,” cottage cheese of sublimation drying “Osobiy,” milk formulas for children “Flukolact” and “Flukolact-2,” and dry dairy products for older adults “Geralact.”
Professor I.A. Radaeva hypothesized that the application of Dihydroquercetin (Taxifolin) as an antioxidant in the dairy products can offer a two-fold benefit to the consumers:
- When consumed as a part of a food article, Dihydroquercetin (Taxifolin) inhibits oxidation processes taking place in the human organism;
- Dihydroquercetin (Taxifolin) reduces food oxidation processes and, thus, extends the shelf life of the products while preserving their nutritive values.
The research work by A. A. Korenkova (a post-graduate of the Moscow State University, the Faculty of Applied Biotechnology) has acquired the country-wide recognition. The work by A. A. Korenkova has been focusing on the extension of shelf life of cottage cheese products. Based on the results of her research, the normative and technical documentations for sour cream paste and cottage cheese paste were developed.
The scientists at the GNU VNIHI developed the Technical Specifications for ice-cream with vegetable fat content of 6–12% and with the shelf life of 6 months. The ice-cream contains dihydroquercetin to prevent the product from fat rancidity.
In 2005–2006, after extensive research, the scientists at the Far East State Agrarian University have developed the technology for production of the dairy products featuring Dihydroquercetin (Taxifolin), with extended shelf life: soy-milk concentrate; butter; and condensed milk.
Thereby, numerous documents were developed and dairy products containing dihydroquercetin were manufactured. All these products have longer shelf life as compared to the traditional products without dihydroquercetin. Because of its extended shelf life, dry milk with dihydroquercetin is on the list of the products to be used only in extreme emergency situations.
| # | Product | Standard shelf life | Shelf life of products with dihydroquercetin | Efficacy of application of dihydroquercetin |
|---|---|---|---|---|
| 1 | Dry milk | 8 months | From 12 to 24 months, depending on the type of packaging | Increase in shelf life in 1.5–3 times |
| 2 | Cottage cheese of sublimation drying | 12 months | 24 months | Increase in shelf life in 2 times |
| 3 | Dry milk blends | 8 months | 36 months | Increase in shelf life in 4.5 times |
| 4 | Milk, cream, sour cream, yogurt, kefir, ryazhenka, butter | Increase in shelf life in 1.5–2 times |
The recommended doses for use of Dihydroquercetin (Taxifolin) in dairy products
| # | Product name | Dosage |
|---|---|---|
| 1 | Dry milk, 15% fat | 0.035 g per 1 kg of product |
| 2 | Dry milk, 20% fat | 0.046 g per 1 kg of product |
| 3 | Dry milk, 25% fat | 0.056 g per 1 kg of product |
| 4 | Dry soy-milk concentrate | 0.02% to mass of fats |
| 5 | Butter | 0.05% to mass of fats |
| 6 | Condensed milk | 0.05% to mass of fats |
