Which vegetable oils are commonly used to produce evaporated filled milk?

The production of evaporated filled milk commonly utilizes soybean and coconut oils due to their favorable properties for emulsification and stability. Soybean oil is widely used because it is cost-effective and has a neutral flavor, making it ideal for enhancing the texture and consistency of the product without altering its taste. Coconut oil, on the other hand, provides a creamy mouthfeel and contributes to the product's overall richness, which is desirable in filled milk formulations.

Together, these oils help achieve a smooth texture and promote shelf stability, crucial characteristics for evaporated filled milk. The blend of these vegetable oils allows for a favorable nutritional profile while also mimicking the creamy characteristics traditionally associated with whole milk. The specific combination of soybean and coconut oils is significant because they complement each other's qualities, making this choice particularly effective in the manufacturing process of evaporated filled milk.