Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability |
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Authors: | Ann-Dorit Moltke Sørensen Xuebing Xu Long Zhang Janni B Kristensen Charlotte Jacobsen |
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Affiliation: | 1.Section for Aquatic Lipids and Oxidation,National Institute of Aquatic Resources, Technical University of Denmark,Kgs. Lyngby,Denmark;2.Department of Molecular Biology,Aarhus University,Aarhus C,Denmark;3.National Food Institute,Technical University of Denmark,Lyngby,Denmark;4.Bagsv?rd,Denmark |
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Abstract: | Recent data have suggested that the fatty acid composition and molecular structure of fats in infant formulas should be as
similar to human milk fat as possible to obtain optimal fat and calcium absorption from the infant formula. This work investigated
the possibilities of using enzyme technology and butterfat as a material to produce a fat similar to human milk fat with respect
to the above parameters. Moreover, the oxidative stability of the enzyme modified human milk fat substitute (HMFS) was compared
to the fat blend used for the production of HMFS. Using a combination of enzyme technology, fractionation and batch deodorization
and with butterfat in combination with soybean oil and rapeseed oil as raw materials it was possible to produce HMFS with
a molecular structure and fatty acid composition that was very similar to that of human milk fat. The oxidative stability
of the HMFS oil was lower than that of the reference oil with the same fatty acid composition. However, oxidation did not
lead to a severe increase in rancidity scores during storage. Rather, the panel gave high intensity scores for other off-flavors
such as burnt and bitter. Further optimization of the deodorization process is therefore necessary to remove these off-flavors. |
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