China Dairy ›› 2018, Vol. 0 ›› Issue (1): 53-56.

• QUALITY CONTROL • Previous Articles     Next Articles

Composition of Oil and Fat in Infant Formula Milk Powder and Its Research Progress of Microencapsulation

DAI Yi1,2, MO Hong-wei1, ZHANG Yan-chun1, PAN Li-na1, DAI Zhi-yong1, LIU Cheng-guo2, ZHOU Hui1,2,*   

  1. 1 Ausnutria Dairy（China）Co.， Ltd;
    2 College of Food Science and Technology，Hunan Agricultural University
  • Received:2017-09-06 Online:2018-01-25 Published:2021-03-19

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Abstract: Breast milk is the best food for infants and young children，while infant formula milk powder is their second choice.Fatty acids in human breast milk contain large amounts of palmitic acid，which are mainly esterified at the sn-2 position of triglyceride，while palmitic acid in vegetable oil and cow's milk fat are mainly esterified at the sn-1 and the sn-3 positions. Adding OPO structural fat to formula milk can make it in the fatty acid position simulation of breast milk fat，and promote the absorption of fat by infants and young children. The microencapsulation of fatty acids by microcapsule technology can ensure the nutritional quality and safety of formula milk powder. The research progress of microencapsulation of fatty acids in formula milk powder was reviewed，in order to provide some reference for improving the stability of fatty acids in formula milk powder.

Key words: breast milk, infant formula milk powder, OPO structural fat, microencapsulation

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