Scenario You are a formulation scientist working within the Research and Development department of a large multinational food company. You are tasked with reformulating an existing nutritional beverage product to increase calcium content, vitamin D content, while replacing 50% of the existing dairy protein (milk protein concentrate) with plant protein (faba bean protein concentrate). The production process involves wet mixing of all ingredients, followed by UHT heat treatment (140C3s) and down-stream homogenisation. The product is packaged in 300ml plastic bottles and needs to have a shelf life of 12 months at ambient temperature for an important customer in Mongolia. Ingredients used in formulation: - Milk protein concentrate (MPC) powder - Faba bean protein concentrate (FBPC) powder - Soybean oil - Maltodextrin - Calcium (form to be decided - see below) - Vitamin D3 The gross chemical composition of the product is as follows: Protein =2% Fat =2% Carbohydrate =5% Ash =0.6% Moisture =0.4% Question 3: Assuming that the fat content of the MPC and FBPC ingredients is 6 and 7%, respectively, how much soy bean oil needs to be added to the new formulation by way of fortification