Preparation method of human milk substitute fat based on triglyceride composition and evaluating method of human milk substitute fat

Abstract

The invention discloses a preparation method of a human milk substitute fat based on a triglyceride composition and an evaluating method of the human milk substitute fat. The preparation method comprises the following steps: with lard oil as a base raw material, adding sunflower seed oil, canola oil, palm kernel oil, palm oil, microbial oil and algae oil in the lard oil according to a certain proportion in accordance with composition and distribution of fatty acid of human milk fat to obtain mixed oil similar to the human milk fat on the composition and distribution of the fatty acid; and by adopting specific lipase at 1 and 3 sites as catalysts, and similarities between of mixed oil and human milk fat in aspects of composition and distribution of the fatty acid, composition of polyunsaturated fatty acids and triglyceride as indexes, adjusting the composition of the triglyceride of the mixed fat by using a manner of lactone exchanging to obtain a product with relatively high similarity to the human milk fat on the composition of the triglyceride. The human milk substitute fat is obtained by adopting physical mixing and enzyme catalysis ester exchange manners, the production cost can be greatly reduced, and the relatively high similarity is achieved for the product and the human milk fat.

Description

technical field

[0001] The invention belongs to the technical field of fats and oils, and in particular relates to a preparation method of a fat substitute similar to human milk fat in triglyceride composition and an evaluation method of the obtained human milk fat substitute. Background technique

[0002] Human milk is the best food for newborn babies, providing them with various nutrients including protein, fat, carbohydrates, minerals, and vitamins. Fat accounts for 3-5% of breast milk and provides about 50% of energy. The content of triglycerides in breast milk fat exceeds 98%, and its chemical composition varies with factors such as lactation period, dietary habits, seasons, and races. Human milk fat has a very special molecular structure, most of the saturated fatty acids (mainly palmitic acid) are distributed in the 2-position, and the unsaturated fatty acids are in the 1 and 3 positions. This particular fatty acid composition and distribution makes most of the trig...

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