婴幼儿配方乳粉中油脂的组成及其微胶囊化研究进展

母乳是婴幼儿的最佳食品,而婴幼儿配方乳粉则是他们的第二选择。母乳脂肪中的脂肪酸含有大量棕榈酸,主要酯化在甘油三酯的sn-2位上,而植物油与牛乳脂肪中的棕榈酸主要酯化在sn-1位和sn-3位上。在配方乳粉中加入OPO结构脂肪,可以使其在脂肪酸位置上模拟母乳脂肪,促进婴幼儿对脂肪的吸收。通过微胶囊技术将脂肪酸微胶囊化,可保证婴幼儿配方乳粉的营养质量和安全性,对配方乳粉中脂肪酸的微胶囊化研究进展进行了综述,以期为提高配方乳粉中脂肪酸的稳定性提供一定的参考资料。

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

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.