Enzymatic Synthesis of Infant Formula Fat Analog Enriched with Capric Acid

Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants

Differences in the composition and structure of lipid droplets in infant formula (IF) and human milk (HM) can affect the fat digestion of infants, leading to high risk of metabolic diseases during later stages of growth. Recently, interest in simulating HM fat (HMF) has gradually increased due to its beneficial functions for infants. Much research focuses on the simulation of fatty acids and triacylglycerols. Enzymatic combined with new technologies such as carbodiimide coupling immobilization enzymes, solvent-free synthesis, and microbial fermentation can improve the yield of simulated HMF. Furthermore, fat modification in next-generation IF requires attention to the impact on the structure and function of milk fat globules (MFG). This review also summarizes the latest reports on MFG structure simulation, mainly related to the addition method and sequence of membrane components, and other milk processing steps. Although some of the simulated HMF technologies and products have been applied to currently commercially available IF, the cost is still high. Furthermore, understanding the fat decomposition of simulated HMF during digestion and assessing its nutritional effects on infants later in life is also a huge challenge. New process development and more clinical studies are needed to construct and evaluate simulated HMF in the future.

Interfacial compositions of fat globules modulate structural characteristics and lipolysis of its model emulsions during in-vitro digestion

BACKGROUND

This study investigated whether milk fat globule membrane as an emulsifier could make fat easier for infants to digest. An emulsion was formed using the membrane material, where anhydrous milk fat was used as the core material, milk fat globule membrane polar lipid (MPL) as the emulsifier, and soybean phospholipid (PL) and milk protein concentrate (MPC) incorporated as control emulsifiers. Structural characterization, glyceride composition, and fatty acid release from emulsions by in vitro digestion were investigated.

RESULTS

The average particle size at the end of intestinal digestion was in the order MPL < PL < MPC, with diameters of 3.41 ± 0.51 μm, 3.53 ± 0.47 μm, and 10.46 ± 2.33 μm respectively. Meanwhile, laser scanning confocal microscopy results also illustrated that MPL could reduce the degree of aggregation during digestion. The lipolysis degree of MPL emulsion was higher than that of PL and MPC emulsions. MPL not only released higher levels of long-chain fatty acids, such as C18:1, C18:2, C18:3, which are of great significance for infant growth and development, but also released increased levels of C20:4 (arachidonic acid) and C22:6 (docosahexaenoic acid) than PL and MPC emulsions did.

CONCLUSION

Fat droplets enveloped by milk fat globule MPLs were easier to digest and are therefore more suitable for infant formula. © 2023 Society of Chemical Industry.

Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification

BACKGROUND

Chemical interesterification (CIE) is one of the important technological processes for the production of zero-trans fats. The aim of this study was to produce trans-free cocoa butter alternatives (CBAs) from palm kernel stearin (PKS), coconut oil (CNO) and fully-hydrogenated palm stearin (FHPS) blends via CIE using sodium methoxide as a catalyst. The physicochemical properties, crystallization and melting behavior, solid fat content (SFC), crystal morphology and polymorphism of the structured lipids (SLs) obtained and the corresponding physical blends (PBs) were characterized and compared with commercial CBAs.

RESULTS

After CIE, randomization of fatty acid distribution within and among triacylglycerol (TAG) molecules of PKS, CNO and FHPS resulted in a modification in TAG compositions of the PKS/CNO/FHPS blends and improved the properties and crystallization behavior of the blends. SFC and slip melting points of all SLs decreased from those of their respective PBs. In particular, SLs obtained from CIE of blends with 60-70% wt. PKS (blend ratios 60:10:30 and 70:10:20) exhibited the melting characteristic, SFC curves, crystal morphology and polymorphic form most similar to the commercial CBAs. In addition, these blends melted almost completely at body temperature, an improvement from that of the commercial CBAs.

CONCLUSION

SLs obtained from CIE of blends with 60-70% wt. PKS has high potential to be used commercially as trans-free CBAs for the confectionery industry. © 2021 Society of Chemical Industry.

Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends

This research synthesized structure lipids (SL) from blends of fully hydrogenated palm kernel oil (FHPKO), coconut oil (CNO) and fully hydrogenated palm stearin (FHPS) by enzymatic interesterification (EIE)using rProROL, an sn-1,3-specific lipase from Rhizopus oryzae, as a catalyst. Five physical blends of FHPKO:CNO:FHPS were prepared with the following wt. ratios: 40:10:50, 50:10:40, 60:10:30, 70:10:20 and 80:10:10. The EIE reactions were carried out at 60℃ for 6 h in a batch-type reactor using rProROL 10% wt. of the substrate. It was found that EIE significantly modified the triacylglycerol compositions of the fat blends resulting in changes in the crystallization and melting behavior. In particular, SL obtained from EIE of blend 70:10:20 exhibited high potential to be used as a cocoa butter substitute (CBS) because it showed similar solid fat content curve to the commercial CBS and crystallized into fine spherulites and desirable β' polymorph.

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Cinnamomum camphora trees have a vast range of distribution in southern China and the seed oil has unique fatty acid (FA) properties and various bio-activities. In this work, Cinnamomum camphora seed oil (CCSO) was utilized to synthesize value-added cocoa butter substitute (CBS) by enzymatic interesterification. The synthesis was conducted in a solvent-free system by blending CCSO with fully hydrogenated palm oil under the catalysis of Lipozyme RM IM. The reacted products were assessed with physicochemical properties, i.e. FA composition, slip melting point (SMP), triacylglycerol (TAG), crystal polymorphism, microstructure, melting and crystallization properties and solid fat content (SFC). It showed that MCFAs (capric acid plus lauric acid) was the main fatty acid in products, accounting for over 45%. Comparing to physical blends, some novel TAG species such as LaLaLa and LaMLa/LaLaM were observed after enzymatic interesterification whereas SSS TAGs were reduced. IP presented a ball-like, well-distributed and nearly round crystal microstructure and a smaller crystal size. Moreover, it should be mentioned that SFC of IP ranging from 31.85 to 38.47% at 25 °C with most β' crystal forms, was beneficial to improve the spreadability in term of confectionery products and baked goods. The SMP of the interesterified products was 35.75-36.15 °C which closed to the commercial CBS. Hence, the products synthesized can be used to as CBS, and the results in this study also showed CCSO have value-added applications.

Evaluation of sn-2 fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage

The sn-2 fatty acid composition of 180 commercial infant, follow-on and growing-up formulas with three fat sources (plant oil, cows' milk and goats' milk) was investigated and compared with mature human milk (MHM). Sn-2 fatty acids in formulas were mostly dependent on fat source and stage. Compared with MHM, all types of formulas contained lower levels of palmitic acid (PA), saturated fatty acid and long-chain polyunsaturated fatty acids (LC-PUFA), and higher levels of oleic acid (OA), linoleic acid (LA) and α-linolenic acid (LNA) at the sn-2 position. Even some formulas were supplemented with 1,3-dioleoyl-2-palmitoylglycerol, the proportions of relative PA at the sn-2 position in formulas were much lower than that in MHM. Moreover, formulas had higher proportions of relative OA, LA and LNA, and lower LC-PUFAs at the sn-2 position. This study indicated that there were significant differences in the positional distribution of fatty acids between formulas and MHM.

Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food

Physical properties of blends were improved by enzymatic interesterification in a fluidized bed reactor, and the interesterified blends are well applied in fast frozen foods.