Evaluation of fat substitute mimicking Chinese human milk by its physicochemical properties and oxidative stability. Issue 2 (16th December 2020)

• Record Type: Journal Article
• Authors: Zeng, Junpeng; Chen, Xiaolu; Huang, Xiaowan; Zou, Qian; Chen, Li; Xiao, Ting; Zhang, Hua; Liu, Biao; Ye, Wenhui; Deng, Ze‐Yuan; Li, Jing
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 2(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-12-16
• Subjects: HMFS -- nutritional oil microcapsule -- OPO -- oxidative stability -- SEM; Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15137
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: To develop nutritional oil similar to Chinese human milk in terms of fatty acids composition and triglyceride, several vegetable oils and 1, 3‐dioleoyl‐2‐palmitoylglycerol (OPO) were selected to prepare nutritional oil microcapsule. The result showed that human milk fat substitute (HMFS) prepared by these oils (soybean oil (SO): camellia oil (CMO): high oleic sunflower oil (HOSO): corn oil (CRO): OPO = 28.24:0.00:12.94:8.82:50.00) was the optimal formula. After spray drying, the final microcapsule product was milky white with good solubility and microencapsulation efficiency (MEE = 92.1%). The dispersion coefficient of the microcapsule particle size distribution was 0.200 and the average particle size was 202.767 nm, both particle size distribution experiment and scanning electron microscope (SEM) analysis indicated that the particle size of the microcapsule was uniform and the surface was smooth, After 30 days' accelerated experiment, the peroxide value of microcapsule products was 10.24 meq/kg, indicating the product had good oxidative stability. Practical applications: Human milk is considered the most ideal food source for newborns, but not all cases have human milk for infant. Therefore, it is necessary to produce formula milk powder whose composition and function are closer to human milk. This study used five commonly edible oils and added OPO to develop a HMFS similar to human milk in fatty acids and triglycerides. The optimal formula contributed to long shelf life (27 months) and good physicochemical properties, promoting the development of HMFS.