Enzymatic Modification of Anhydrous Milkfat with n‐3 and n‐6 Fatty Acids for Potential Use in Infant Formula: Comparison of Methods

Abstract

A structured lipid (SL) with a high amount of sn-2 palmitic acid was synthesized from anhydrous milkfat and was then enriched with docosahexaenoic (DHA) and arachidonic (ARA) acids using an immobilized lipase. Three different methods were compared including physical blending, enzymatic interesterification, and enzymatic acidolysis. Products were compared with respect to differences in fatty acid profiles, reaction times, antioxidant contents, oxidative stability, melting and crystallization profiles, and reaction yields. The acidolysis method was the least suitable for the synthesis of desired product because of a low reaction yield, low incorporation of DHA, low oxidative stability, and the extra processing steps required. The physical blending and interesterification methods were suitable, but the interesterification product (IE-SL) had higher amounts of ARA at the sn-2 position. The IE-SL contained total ARA and DHA of 0.63 and 0.50 mol%, and 0.55 and 0.46 mol% at the sn-2 position, respectively. The IE-SL also contained 44.97 mol% sn-2 palmitic acid. The reaction yield for the IE-SL was 91.84 %, and its melting completion and crystallization onset temperatures were 43.1 and 27.1 °C, respectively. This SL might be totally or partially used in commercial fat blends for infant formula.

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

“…The levels of DHA in blends 3, 4, 8, 15, 19, 20, 21, and 23 were acceptable when compared to the CA standard (CAC, ). The DHA level in blends 1, 5, 6, 9, 10, 13, 18, and 15 was higher than those reported by Zhang et al () and Sproston and Akoh (). 22:1 (erucic acid) and ARA (Arachidonic acid) were not found in any blend.…”

Antioxidative Effects of a Glucose‐Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion

“…The immobilized lipase, Lipozyme ® TL IM ( sn‐ 1,3 specific Thermomyces lanuginosus lipase), was obtained from Novozymes North America, Inc. (Franklinton, N.C., U.S.A.). The structured lipid used was synthesized as previously described by Sproston and Akoh (). l ‐Cysteine was purchased from AMRESCO (Solon, Ohio, U.S.A.) and anhydrous dextrose was purchased from VWR Intl.…”

“…The interesterified structured lipid used in emulsion formulation containing AMF, ARA, and DHA was synthesized as previously reported by Sproston and Akoh (). This structured lipid contained oleic acid, linoleic acid, ARA, and DHA with 17.92, 2.60, 0.63, and 0.50 mol%, respectively.…”

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

“…Also, 42.35% and 46.01% of total PA and PA at sn-2, respectively, were obtained after acidolysis. The acidolysis product had higher susceptibility to oxidation than the physically blended product [67]. In another study aimed at producing an infant formula enriched with capric acid, palm stearin (PS) was reacted with high oleic sunflower oil (HOSO) to produce an OPOlike product using Lipozyme TL IM via interesterification.…”