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The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula

Yibo Liu1, Lu Liu1, Shuming Liu2

  • 1Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.

Food Research International (Ottawa, Ont.)
|April 29, 2023
PubMed

Insights

Adding milk fat globule membrane phospholipids (MPL) to infant formula improves fat globule stability and emulsion properties. However, higher MPL concentrations may increase oxidation potential, requiring careful consideration in product design.

Area of Science:

  • Food Science
  • Dairy Science
  • Colloid and Surface Science

Background:

  • Infant formula fat globules lack milk fat globule membrane phospholipids (MPL), impacting stability compared to human milk.
  • MPL are crucial components of the natural milk fat globule interface.

Purpose of the Study:

  • To investigate the effect of varying MPL content on infant formula fat globule stability.
  • To understand how interfacial composition influences emulsion properties.

Main Methods:

  • Preparation of infant formula powders with diverse MPL/whey protein ratios (0-80%).
  • Analysis of particle size distribution, interfacial composition, electronegativity, and rheological properties.
  • Assessment of emulsion and physical stability, and oxidation potential.

Main Results:

  • Increasing MPL content led to a more uniform particle size distribution, forming a continuous interfacial layer at 80% MPL.
  • MPL addition enhanced electronegativity and emulsion stability.
  • Higher MPL concentrations improved elastic properties and physical stability while reducing globule aggregation, but increased oxidation risk.

Conclusions:

  • The level of MPL significantly influences the interfacial properties and stability of infant formula fat globules.
  • Optimizing MPL content is essential for designing stable and effective infant milk powders.

Keywords:
Infant formulaInterfacial compositionsMilk fat globule membrane phospholipids (MPL)Physicochemical propertiesStability

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