Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation

Human milk is the benchmark for formulating infant formula, the latter serving as a substitute when breastfeeding is not possible. Nevertheless, the lipid composition and structure of commercially available infant formulas still differ from those of human milk fat. Accordingly, this paper employs a...

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Autors principals:	Xueming Jiang, Yuting Fu, Chunyi Song, Wendi Zhang, Jun Cao
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-12-01
Col·lecció:	Foods
Matèries:	human milk fat substitutes preparation and quality evaluation fatty acids sn-2 fatty acids sn-2 palmitoyl triacylglycerols oxidation and flavor
Accés en línia:	https://www.mdpi.com/2304-8158/15/1/81
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