A natural and safe diglyceride (DAG)‐MFGM reconstituted milk: preparation, physiochemical, in‐vitro digestion, and sterilisation safety

Abstract

Summary As an efficient strategy to promote human health, diet regulations are gaining increasing attention on the intake of high‐quality oils and proteins. In this study, we developed reconstituted milk using natural soybean diglyceride‐milk fat globule membrane (DAG‐MFGM) and investigated its stability, in‐vitro digestion, and sterilisation safety. Results showed that the smallest droplet size (250 nm) of DAG‐MFGM reconstituted milk was obtained under 0.1% MFGM addition, demonstrating high stability. The in‐vitro digestion revealed that the fatty acid release of DAG‐MFGM reconstituted milk was 85.6% within 120 min, significantly higher than milk‐fat reconstituted milk (67.2%) and soybean triglycerides‐MFGM reconstituted milk (55%). This indicated that the DAG‐MFGM reconstituted milk was digested easily. After sterilisation, the levels of 3‐chloropropanol ester and glycidyl ester were 1.109 μg kg−1 and 4.292 μg kg−1, respectively, well below the European Union (EU)2020/1322. This work provided a promising guide for preparing new reconstituted milk with DAG.