New human milk fat substitutes from butterfat to improve fat absorption

Li, Yanqi; Mu, Huiling; Andersen, Jens Enevold Thaulov; Xu, Xuebing; Meyer, Otto A.; Ørngreen, Anne

doi:10.1016/j.foodres.2009.11.006

Cited by 31 publications

(24 citation statements)

References 35 publications

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“…However, lack of vitamin D may increase the risk of vitamin D deficiency rickets. It was observed recently that more calcium was excreted via faeces and urine in rats fed butterfatbased HMFS compared to that of the animals on reference fat diet, even though much less saturated fatty acids were detected in the faeces in the HMFS group [5]. The reduced absorption of calcium in the HMFS group could be caused by a lower level of vitamin D, which had been removed during short-path distillation.…”

Section: Effect Of Hmfs On Absorption Of Fat and Calciummentioning

confidence: 90%

“…There is a clear link between TAG structures and fat absorption, which has been summarized previously [2]. Recently we investigated the absorption efficiency of butterfatbased HMFS supplemented with 20:4n-6 and 22:6n-3 [5]. Both the HMFS and reference fat contained 25% of 16:0, but the concentration of 16:0 at the sn-2 position of TAG was 45% and 23%, respectively.…”

Section: Effect Of Hmfs On Absorption Of Fat and Calciummentioning

confidence: 92%

“…Like HMF, it contains more TAG species because of its wide range of fatty acids. It has been used in production of HMFS on a pilot scale [5]. The butterfat-based HMFS has similar fatty acid composition and location in TAGs as HMF; however, it does not contain the LCPUFA 20:4n-6 and 22:6n-3 ( Table 2).…”

Section: Source Of Lipids For Infant Formulamentioning

confidence: 99%

“…When the butterfat-based HMFS was produced by enzyme catalyzed acidolysis between butterfat and a mixture of rapeseed oil and soybean oil fatty acids, FFA were removed by short path distillation, and the residue was further fractionated in a pilot crystallizer [5]. The solid fraction was collected and deodorized.…”

Section: Production Technologymentioning

confidence: 99%

“…Another step in the purification phase is deodorization, which is also operated at high temperature. Fat-soluble vitamins such as vitamin E and vitamin D may be lost during these processes [5]. Reduction of vitamin E contents will affect the product stability, whereas reduction of vitamin D may have even stronger consequence for infant nutrition.…”

Section: Effect Of Processing On Hmfs Composition and Micronutrientsmentioning

confidence: 99%

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Production and nutritional aspects of human milk fat substitutes

2010

Lipid Technology

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Human milk fat substitute (HMFS), one of the vital ingredients of infant formula, constitutes about 50% of energy intake for many infants. The composition of HMFS depends on the raw material and the production technology. Both human and animal studies have shown that absorption of fats and minerals are affected by triacylglycerol structures and fatty acid compositions of HMFS. Additionally, the level of other micronutrients, such as fat-soluble vitamins, can also be affected by production processes. The ultimate goal in the design of infant formula is to mimic human milk, regarding both lipids and other micronutrients. This paper covers human milk fat and selected HMFS as well as their impact on absorption of fat and calcium and illustrates recent progresses and findings.

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Section: Effect Of Hmfs On Absorption Of Fat and Calciummentioning

confidence: 90%

Section: Effect Of Hmfs On Absorption Of Fat and Calciummentioning

confidence: 92%

Section: Source Of Lipids For Infant Formulamentioning

confidence: 99%

Section: Production Technologymentioning

confidence: 99%

Section: Effect Of Processing On Hmfs Composition and Micronutrientsmentioning

confidence: 99%

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Production and nutritional aspects of human milk fat substitutes

2010

Lipid Technology

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Effects of microencapsulation on bioavailability of fish oil omega‐3 fatty acids

Christophersen

Yang

2016

Encapsulation and Controlled Release Technologies in Food Systems

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

Mohammadi

Farmani

Piravi‐Vanak³

2019

J Americ Oil Chem Soc

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The simplest and the most cost-effective way of human milk fat substitute (HMFS) production is formulating of suitable vegetable oils at proper ratios. To do this, the D-optimal mixture design was used to optimize the HMFS formulation. The design included 25 formulations made from refined palm olein (35-55%), soybean oil (5-25%), olive oil (5-20%), virgin coconut oil (5-15%), and fish oil (0-10%). Samples were produced in laboratory and characterized in terms of fatty acid and triacylglycerol (TAG) compositions, free fatty acid content, peroxide value, iodine value, and oxidative stability index (OSI). HMFS samples were also compared with Codex Alimentarius (CA) and Iran National Standards Organization (INSO) standards. Each characteristic of HMFS samples was then expressed as a function of ingredient ratio using regression models. Finally, using numerical optimization, four optimized blends (PB 1 -PB 4 ) were selected, made in the laboratory (HMFS 1 -HMFS 4 ), characterized, and compared with CA and INSO standards. The properties of all the optimized blends (except the palmitic acid content of HMFS 2 and the monounsaturated fatty acid [MUFA] content of HMFS 3 ) met the standards. HMFS 4 showed the highest OSI in Rancimat and the lowest oxidation rate in Schaal oven tests. POL (19.53-21.73%), PPO (20.77-21.73%), .46%) were the main (totally about 60%) TAG species found in HMFS samples. In conclusion, the HMFS 4 formula (55% palm olein, 13.5% soybean oil, 16% refined olive oil, 15% virgin coconut oil, and 0.5% fish oil) was suggested as the best formula for HMFS production.Keywords Human milk fat substitutes Á Optimization Á Vegetable oils Á Fish oil Á D-optimal mixture design J Am Oil Chem Soc (2019) 96: 555-569.

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New human milk fat substitutes from butterfat to improve fat absorption

Cited by 31 publications

References 35 publications

Production and nutritional aspects of human milk fat substitutes

Production and nutritional aspects of human milk fat substitutes

Effects of microencapsulation on bioavailability of fish oil omega‐3 fatty acids

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

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