Human milk fat substitutes: Past achievements and current trends

Wei Wei; Qingzhe Jin; Xingguo Wang

doi:10.1016/j.plipres.2019.02.001

Human milk fat substitutes: Past achievements and current trends

Prog Lipid Res. 2019 Apr:74:69-86. doi: 10.1016/j.plipres.2019.02.001. Epub 2019 Feb 20.

Authors

Wei Wei¹, Qingzhe Jin¹, Xingguo Wang²

Affiliations

¹ State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: xingguow@jiangnan.edu.cn.

PMID: 30796946
DOI: 10.1016/j.plipres.2019.02.001

Abstract

The first commercial infant formula, invented in 1867, contained lipids mainly from cow's milk. We now know that human milk fat differs from the milk fat of other mammals and even more from vegetable oils. Human milk fat is one of the most complex natural lipid mixtures with a unique fatty acid composition, distribution, and numerous complex lipids. Therefore, to mimic human milk fat, human milk fat substitutes (HMFSs) have been produced through the enzymatic/chemical modification of natural lipids. Researchers have become increasingly interested in use of HMFSs as functional lipids due to their nutritional effects on the growth and development of formula-fed infants. This paper discusses the history and recent advances in HMFSs. A comprehensive summary of the composition of human milk fat (fatty acids, sn-2 fatty acids, triacylglycerols, and complex lipids) and its structure (human milk fat globules), as well as the changes during the lactation period. Nutritional bases, preparation methods, and applications of HMFSs (long-chain polyunsaturated fatty acids, sn-2 palmitate, medium-chain triacylglycerols, and milk fat globule membrane supplements) have been reviewed. Legislation relating to the fat fraction of infant formulae are also presented in this paper.

Keywords: Human milk fat; Human milk fat substitutes; Infant formula; LCPUFA; Milk fat globule membrane; Sn-2 palmitate.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Fat Substitutes / chemistry*
Fatty Acids / chemistry
Humans
Infant
Infant Formula / chemistry
Lipids / chemistry*
Milk, Human / chemistry*

Substances

Fat Substitutes
Fatty Acids
Lipids