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Preparation of Human Milk Fat Substitutes from Lard by Lipase-Catalyzed Interesterification Based on Triacylglycerol profiles

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Human milk fat substitutes (HMFSs) with triacylglycerol profiles highly similar to those of human milk fat (HMF) were prepared from lard by physical blending followed by enzymatic interesterification. Based on the fatty acid profiles of HMF, different vegetable and single-cell oils were selected and added to the lard. Blend ratios were calculated based on established physical blending models. The blended oils were then enzymatically interesterified using a 1,3-regiospecific lipase, Lipozyme RM IM (RML from Rhizomucor miehei immobilized on Duolite ES562; Novozymes A/S, Bagsværd, Denmark), to approximate HMF triacylglycerol (TAG) profiles, particularly with respect to the distribution of palmitic acid in the sn−2 position. The optimized blending ratios were determined to be: lard:sunflower oil:canola oil:palm kernel oil:palm oil:algal oil:microbial oil = 1.00:0.10:0.50:0.13:0.12:0.02:0.02. The optimized reaction conditions were determined to be: enzyme load of 11 wt%, temperature of 60 °C, water content of 3.5 wt%, and reaction time of 3 hours. The resulting product was evaluated for total and sn−2 fatty acids, polyunsaturated fatty acids, and TAG composition. A high degree of similarity was obtained, indicating the great potential of the product as a fat alternative for use in infant formulas.

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Acknowledgments

This work was supported by the National Science & Technology Pillar Program during the Twelfth Five-Year Plan Period (No. 2011BAD02B04) and Fundamental Research Funds for the Central Universities (JUSRP11439).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin & Xingguo Wang

  2. Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000, Aarhus C, Denmark

    Zheng Guo, Lingzhi Cheong & Xuebing Xu

Authors
  1. Xiaoqiang Zou
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  2. Jianhua Huang
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  3. Qingzhe Jin
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  4. Zheng Guo
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  5. Lingzhi Cheong
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  6. Xuebing Xu
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  7. Xingguo Wang
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Corresponding authors

Correspondence to Xuebing Xu or Xingguo Wang.

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Zou, X., Huang, J., Jin, Q. et al. Preparation of Human Milk Fat Substitutes from Lard by Lipase-Catalyzed Interesterification Based on Triacylglycerol profiles. J Am Oil Chem Soc 91, 1987–1998 (2014). https://doi.org/10.1007/s11746-014-2533-z

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  • DOI: https://doi.org/10.1007/s11746-014-2533-z

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