Fat blends suitable for infant nutrition

Abstract

Disclosed is a fat blend comprising (i) 20 to 65 wt% of a vegetable lipid source and (ii) 35 to 80 wt% of a milk fat composition comprising at least one milk fat fraction wherein the milk fat composition comprises 37 to 48 mol%, relative to the total fatty acid fraction, of a long chain saturated fatty acid fraction having 12 to 18 carbon atoms (LCSFA C12: 0 to C18: 0), and wherein 28-43 mol% of all fatty acid moieties located at sn-1, 3 positions of the glycerin backbone in the milk fat composition are long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12: 0-C18: 0).

Description

[0001] The present invention relates to a fat blend, more particularly to a fat blend suitable for use in infant nutrition. The fat blend comprises a milk fat fraction and a vegetable lipid.

[0002] The nutritional composition for infants is intended to be as similar to human milk as possible, because it is generally believed that human milk is an ideal source of nutrition for infants until at least 6 months of age. Although infant formulas are becoming better and better over time, there are still important differences between human milk and infant formulas, resulting in reduced fat and calcium absorption of infants fed with infant formulas compared to infants fed with human milk. In addition, infants fed with infant formulas more often suffer from intestinal discomfort and / or even constipation (reason is that feces are firmer and bowel movement frequency is less frequent). This can cause the number of times that infants cry to increase, thus causing parents to be more anxious. In contrast, breast-fed infants show frequent thin / watery stools, which correspondingly result in better intestinal comfort. These effects of infant formulas are generally attributed to the difference in fat composition between human milk and infant formulas to a large extent. More particularly, the composition of the triacylglycerol (TAG) in infant formulas is generally derived from plant and / or cow's milk lipid sources, which is different from the composition in human milk.

[0003] Human milk fat is composed of TAGs containing saturated and unsaturated fatty acids esterified at the sn-1, sn-2, and sn-3 positions of the glycerol molecule. Although human milk fat, bovine milk fat, and vegetable oils such as palm oil are all rich in long-chain saturated fatty acids (LCSFAs) such as palmitic acid (C16:0), myristic acid (C14:0), and stearic acid (C18:0), the distribution of palmitic acid on the glycerol backbone differs among these different lipid sources. In human milk fat, most LCSFAs are esterified at the sn-2 position of the glycerol molecule. However, during digestion, fatty acids primarily at the sn-1 and sn-3 positions are released, meaning that digestion of human milk releases only small amounts of LCSFAs, which results in reduced formation of insoluble calcium and magnesium fatty acid soaps in the intestine. On the other hand, milk fat and especially vegetable oil, the LCSFA ratio that is esterified on the sn-1 and / or sn-3 position of the glycerol main chain is much higher, thereby causes releasing more free long-chain saturated fatty acids in the digestive process, and in turn, this can cause forming more insoluble fatty acid soaps in the intestinal tract. These insoluble soaps are excreted with feces, and make such feces firmer and harder. Therefore, the baby suffers from the harder feces and causes discomfort (such as abdominal pain, intestinal discomfort and constipation), usually expressed by crying. The formation of calcium soap also means that less calcium is absorbed in the intestinal tract, so less calcium can be used for bone mineralization in the nutritional composition. Equally, the excretion of more such soaps means less fat absorption, so the caloric intake is less, which may cause nutritional problems in some cases.

[0004] Clearly, it would be desirable to reduce the above discomfort by reducing the excretion of calcium and magnesium soaps and thereby ensuring softer stools, thereby reducing bowel discomfort and / or constipation.

[0005] To solve these problems, various fat compositions for infant formulas have been proposed.

[0006] For example, WO 2016 / 097220 discloses an infant formula comprising an oil blend, wherein 20%-80%, most preferably 35%-65% of the total palmitic acid content is located at the sn-2 position. The oil blend is a blend of vegetable fats and vegetable oils.

[0007] WO 2008 / 138821 discloses the use of milk fat (eg butter or cream) in infant formula. The milk fat comprises 10-50 wt%, most preferably 20-28 wt% palmitic acid, 30%-75%, most preferably 40%-45% of the palmitic acid being located at sn-2.

[0008] Also disclosed are fat compositions synthetically produced with a high concentration of palmitic acid moieties at the sn-2 position. For example, WO2005 / 036987 discloses an enzymatically prepared fat blend comprising no more than 38% palmitic acid residues and at least 60%, preferably at least 62%, of the sn-2 position being palmitic acid residues. The fat blend is prepared by reacting a palmitic acid-rich vegetable oil and oleic acid in the presence of a 1,3-region specific lipase, distilling excess free fatty acids, and then bleaching and preferably deodorizing the resulting oil.

[0009] If milk fat is used as a fat source for infant formula, cream or whole milk is mainly used, but anhydrous milk fat (AMF) is also a known source of milk fat. AMF is made from cow's milk oil. It is widely available, and its production only involves physical separation of the serum phase and the fat phase of the cream by homogenization and centrifugation; its production does not involve further fractionation steps. In AMF, about 65 mol% of all fatty acid moieties located at the sn-2 position of the glycerol backbone are long-chain saturated fatty acid moieties (LCSFA C12:0-C18:0) with 12-18 carbon atoms, and about 44 mol% of all fatty acid moieties located at the sn-1 plus sn-3 positions of the glycerol backbone (abbreviated as: sn-1, 3 positions) are long-chain saturated fatty acid moieties (LCSFAC12:0-C18:0) with 12-18 carbon atoms.

[0010] It has now been found that fat blends with a lower content of saturated fatty acids on sn-1,3 can also be obtained from milk by using specific milk fat fractions. Milk fat fractions are of natural origin and have not been chemically or enzymatically synthesized or refined. Their production does not require the use of palm oil; palm oil is controversial due to the environmental impact of palm tree agriculture, especially deforestation. In addition, compared with vegetable oils, milk fat and therefore milk fat fractions contribute to flavor and are rich in short-chain fatty acids (SCFA) such as butyric acid (C4:0) and caproic acid (C6:0), which are known to have a promoting effect on immunomodulation. The C4:0 content of AMF is about 9-11 mol%. Milk fat and milk fat fractions further contain vitamins and a wide range of different fatty acids (both in terms of chain length and branching), thereby providing a high nutritional value.

[0011] The present invention relates to a fat blend comprising:

[0012] -20-65wt% vegetable lipid source

[0013] -35-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises 37-48 mol% of long chain saturated fatty acid moieties having 12 to 18 carbon atoms (LCSFA C12:0-C18:0) relative to the total fatty acid moieties, and wherein 28-43 mol% of all fatty acid moieties located in the sn-1,3 positions of the glycerol backbone in the milk fat composition are long chain saturated fatty acids having 12 to 18 carbon atoms (LCSFA C12:0-C18:0).

[0014] The terms "fat," "oil," and "lipid" are used interchangeably herein.

[0015] In the context of the present invention, lipids include triglycerides and their derivatives, such as monoglycerides and diglycerides.

[0016] The term "fatty acid moiety" refers to a fatty acid residue, ie an acyl group attached to a glycerol chain by esterification of the corresponding fatty acid and a glycerol group.

[0017] The fat blend according to the invention comprises 35-80 wt%, preferably 40-80 wt%, more preferably 50-80 wt%, even more preferably 55-78 wt%, and most preferably 70-75 wt% of a milk fat composition comprising 37-48 mol%, preferably 38-42 mol%, most preferably 38-40 mol% of long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12:0-C18:0) relative to the total fatty acid moieties, and 28-43 mol%, preferably 32-40 mol%, most preferably 32-38 mol% of all fatty acid moieties located in the sn-1,3 position of the glycerol backbone in the milk fat composition are long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12:0-C18:0).

[0018] "Milk fat composition" is defined as a composition consisting of one or more milk fat fractions, and optionally anhydrous milk fat and / or shortening.

[0019] "Anhydrous milk fat" is defined herein as anhydrous milk fat which has not been subjected to a fractionation step.

[0020] "Milk fat fraction" is defined as the fraction obtained by fractionating anhydrous milk fat. Detailed details on the fractionation process are given below.

[0021] In one embodiment, the milk fat composition consists of a bovine milk fat fraction in which 37-48 mol%, preferably 38-42 mol%, more preferably 38-40 mol% of the total fatty acid moieties are long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12:0-C18:0), and 28-43 mol%, preferably 32-40 mol%, most preferably 32-38 mol% of all fatty acid moieties located in the sn-1,3 positions of the glycerol backbone in the milk fat fraction are long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12:0-C18:0).

[0022] In another embodiment, the milk fat composition is a mixture of two or more bovine milk fat fractions, wherein 37-48 mol%, preferably 38-42 mol%, most preferably 38-40 mol% of the total fatty acid moieties in the mixture are long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12:0-C18:0), and 28-43 mol%, preferably 32-40 mol%, most preferably 32-38 mol% of all fatty acid moieties located in the sn-1,3 positions of the glycerol backbone in the mixture are long chain saturated fatty acids having 12-18 carbon atoms (LCSFA C12:0-C18:0).

[0023] In a further embodiment, the milk fat composition is a mixture of at least one cow milk fat fraction with anhydrous milk fat and / or shortening. Anhydrous milk fat and / or shortening can be obtained from cow milk, goat milk, camel milk, or milk from other different mammals. Preferably it is a mixture with anhydrous milk fat; preferably anhydrous milk fat is cow milk fat. 37-48 mol%, preferably 38-42 mol%, most preferably 38-40 mol% of the total fatty acid moieties are long chain saturated fatty acid moieties (LCSFA C12:0-C18:0) having 12-18 carbon atoms, and 28-43 mol%, preferably 32-40 mol%, most preferably 32-38 mol% of all fatty acid moieties located at the sn-1,3 positions of the glycerol backbone in the mixture are long chain saturated fatty acids (LCSFA C12:0-C18:0) having 12-18 carbon atoms.

[0024] Milk fat fractions differ not only in the distribution of LCSFA on the triglyceride backbone, but also in the content of butyric acid moiety (C4:0). The milk fat composition present in the fat blend according to the invention preferably has a content of butyric acid moiety of 8-15 mol%, more preferably 12-15 mol%, most preferably 13-15 mol%.

[0025] The milk fraction used for the fat blend according to the invention has a melting point of not higher than 21° C., more preferably not higher than 17° C., even more preferably not higher than 12° C., even most preferably lower than 8° C. The melting point of the milk fat fraction is preferably not lower than 4° C. The melting point is defined as the final melting temperature (the temperature at the end of the final melting endotherm) determined by differential scanning calorimetry (DSC).

[0026] The content of different fatty acids in anhydrous milk fat, milk fat fractions, and milk fat compositions can be determined by standard methods ISO 15884 / IDF 182:2002 (milk fat - preparation of fatty acid methyl esters) and ISO 15885 / IDF 184 (milk fat - determination of fatty acid composition by gas-liquid chromatography).

[0027] The fatty acid distribution on the glycerol backbone is determined by enzymatic transesterification using immobilized Candida Antartica lipase (JOCS / AOCS Official Method Ch 3a-19). Briefly, sn-1,3 fatty acids are hydrolyzed, and sn-2 fatty acids are separated by solid phase extraction and converted into FAMEs using base-catalyzed methanolysis. The individual FAMEs are separated by GC analysis using split injection and flame ionization detection. The sn-1,3 fatty acid (FA_sn13) composition is calculated from the total molar fatty acid (FA_total) composition and the molar sn-2 fatty acid (FA_sn2) composition using the following formula: FA_sn13=(3*FA_total-FA_sn2) / 2

[0028] Anhydrous milk fat is a fat mixture derived from milk, which is usually a mixture of triglycerides of various fatty acids.

[0029] The milk fat fraction can be obtained by milk fat fractionation techniques known to those skilled in the art, including supercritical CO2 extraction, solvent fractionation, short-path distillation and dry fractionation; vacuum filtration, centrifugation and the use of a membrane press are also suitable. Most preferably, a fractionation technique does not involve the use of a solvent, in particular an organic solvent and or a surfactant. Preferred fractionation techniques can be selected from the group comprising: supercritical CO2 extraction, short-path distillation, dry fractionation, vacuum filtration, centrifugation and the use of a membrane press. The milk fat fraction used in the present invention can be obtained by single-step or multi-step dry fractionation of milk fat, i.e., fractionation by crystallization and subsequent filtration. Preferably, anhydrous bovine milk fat is used to obtain the milk fat fraction.

[0030] Crystallization fractionation can be based on partial crystallization of triglycerides with a high melting point (caused by controlled slow cooling under gentle stirring), followed by separation from the remaining liquid fat by filtration or centrifugation. The solid phase formed by the crystals is called the stearin (S) fraction, while the remaining liquid phase is called the olein (O) fraction. This operation can be repeated in various ways for olein and / or stearin obtained by subsequent melting and cooling steps at different temperatures.

[0031] These consecutive operations performed on the fat fractions obtained in the previous steps are called multi-step classification. For example, a second olein and a second stearin fraction are obtained from the first olein fraction, which are respectively expressed as olein-olein (OO) or olein-stearin (OS). These multi-step fractions can be classified again. For example, the OS fraction is further classified into an olein fraction (OSO) and a stearin fraction (OSS). Usually, the order of classification is indicated, for example, SO is the olein fraction of the stearin fraction.

[0032] The one or more milk fat fractions present in the fat blend according to the invention are preferably O, OO, OOO, and / or OOOO fractions, more preferably OO, OOO, and / or OOOO fractions, even more preferably OOO, and / or OOOO fractions, and most preferably OOOO fractions.

[0033] Compared to stearin fractions such as OS, OOS, and OOOS, O, OO, OOO, and OOOO-fractions have lower soap foaming power and higher contents of flavor components and fat-soluble vitamins.

[0034] The fat blend of the invention comprises 20-65 wt%, preferably 22-50 wt%, most preferably 25-30 wt% of a vegetable lipid source.The vegetable lipid source may be used in infant nutrition for a long chain polyunsaturated fatty acid content that complies with legal requirements.

[0035] Suitable vegetable lipid sources include soybean oil, (high oleic) sunflower oil, rapeseed oil, (high oleic) canola oil, peanut oil, cottonseed oil, corn oil, olive oil, (high oleic) safflower oil, sesame oil, rice bran oil, evening primrose oil, borage oil, linseed oil, palm oil, palm olein, palm stearin, palm kernel oil, coconut oil, and babassu oil.

[0036] Preferred vegetable lipid sources are soybean oil, rapeseed oil, (high oleic) sunflower oil, (high oleic) safflower oil, coconut oil, and (high oleic) canola oil.

[0037] Palm oil (including palm oil, palm olein, palm stearin, and palm kernel oil) is less popular in view of the negative environmental impact of palm tree agriculture, especially deforestation. Therefore, the fat blend according to the present invention preferably does not contain palm oil or components synthesized with or derived from palm oil.

[0038] Furthermore, the fat blend preferably contains only natural fats and oils, ie, non-chemically and / or enzymatically synthesized oils or fats, such as chemically and / or enzymatically synthesized interesterified vegetable fats.

[0039] The total LCSFA C12:0-C18:0 content of the fat blend according to the invention is preferably in the range of 22-35 mol%, most preferably in the range of 25-32 mol%.

[0040] Preferably 22-33 mol%, most preferably 24-30 mol% of all fatty acid moieties in the fat blend located at the sn-1,3 position of the glycerol backbone are long chain saturated fatty acids having 12-18 carbon atoms.

[0041] The total butyric acid (C4:0) of the fat blend is preferably in the range of 4-12 mol%, more preferably 6-12 mol%, most preferably 7-11 mol%.

[0042] The fat blend according to the invention may be prepared by conventional procedures, such as by blending one or more vegetable lipid sources with a milk fat composition in liquid (eg melted) form.

[0043] The fat blend according to the present invention can be used in different nutritional compositions, such as medical nutrition, formula milk and other infant nutrition products. Formula milk includes infant formula, follow-up formula and growing-up milk. Infant formula is suitable for infants in the first 6 months after birth; follow-up formula is designed for infants of 6-12 months, and growing-up milk is designed for infants over one year old.

[0044] The use of the fat blend of the present invention can help reduce the formation of calcium and magnesium fatty acid soaps, especially palmitic acid soaps, in the intestine. This will result in better stool consistency (i.e. softer stools) and will therefore alleviate any intestinal discomfort, abdominal pain and / or constipation in infants and young children and adults suffering from intestinal discomfort, abdominal pain and / or constipation.

[0045] The nutritional composition preferably comprises the fat blend in a concentration of 15-33 wt%, more preferably 20-30 wt%, and most preferably 21-28 wt%, based on dry weight.

[0046] In addition to the fat blend according to the invention, the nutritional composition may comprise one or more protein sources, carbohydrates, vitamins, minerals, spore elements and / or long-chain polyunsaturated fatty acids (LC-PUFA), such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid (ARA) and mixtures thereof.

[0047] Examples of protein sources are whey / serum protein sources, milk, milk fat globule membrane (MFGM) sources, and vegetable protein sources.

[0048] Examples of carbohydrates preferably present in the formula are lactose, non-digestible oligosaccharides such as galacto-oligosaccharides (GOS) and / or fructo-oligosaccharides (FOS) and human milk oligosaccharides (HMO).

[0049] Examples of vitamins and minerals preferably present in the formula are vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorus, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine and L-carnitine. Minerals are usually added in the form of salts.

[0050] If necessary, the nutritional composition, such as formula milk, may contain emulsifiers and stabilizers, such as soy lecithin, citric acid esters of mono- and di-glycerol, etc. The formula milk may also contain other substances that may have a beneficial effect, such as lactoferrin, nucleotides, nucleosides, etc.

[0051] Examples

[0052] According to the Tirtiaux method, the milk fat fraction is prepared by a multi-step dry fractionation process. In the first step, the AMF is melted to a temperature of about 55°C-58°C, which is about 20°C higher than its final melting temperature. This is done to erase the crystal memory. Subsequently, the molten AMF is cooled to a temperature of about 30°C in a double-jacketed crystallizer equipped with a stirring device and a cooling surface. As a result of cooling, a portion of the molten AMF crystallizes. The remaining liquid fraction (O) and the crystal slurry (S, on which some olein adheres) are separated by filtration.

[0053] The O fraction has a final melting temperature of about 21°C.

[0054] Subsequently, the liquid fraction (O) is subjected to a second dry fractionation step. In this step, the liquid fraction is first heated to about 60° C. and then cooled to a temperature of about 22° C. Part of the oil crystallizes. The remaining liquid (OO) and the crystal slurry (OS, to which some olein adheres) are separated by filtration.

[0055] The OO fraction had a final melting temperature of about 17°C.

[0056] The OO- fraction is subjected to a third dry fractionation step to produce an OOO fraction and an OOS fraction. The OOO fraction is subjected to a fourth dry fractionation step to produce an OOOO fraction and an OOOS fraction. The melting points of the OOO fraction and the OOOO fraction are 12° C. and 6° C., respectively.

[0057] The fatty acid content of the different fractions was determined using ISO 15884 / IDF 182:2002 (milk fat - preparation of fatty acid methyl esters) and ISO 15885 / IDF 184 (milk fat - determination of fatty acid composition by gas-liquid chromatography). The fatty acid distribution on the glycerol backbone was determined by enzymatic interesterification using immobilized Candida antarctica lipase (JOCS / AOCS Official Method Ch 3a-19). Briefly, sn-1,3 fatty acids were hydrolyzed and sn-2 fatty acids were separated by solid phase extraction and converted to FAMEs using base-catalyzed methanolysis. The individual FAMEs were separated by GC analysis using split injection and flame ionization detection. The sn-1,3 fatty acid (FA_sn13) composition was calculated from the total molar fatty acid (FA_total) composition and the molar sn-2 fatty acid (FA_sn2) composition using the following formula: FA_sn-13 = (3*FA_total - FA_sn2) / 2

[0058]

[0059] The OOOO milk fat fraction (55 g) was heated to 40°C and blended with a 45% vegetable lipid mixture consisting of sunflower oil (16.6 wt%), rapeseed oil (10.7 wt%), high oleic sunflower oil (8.9 wt%), palm oil (3.7 wt%), and coconut oil (5.3 wt%) to produce a fat blend according to the present invention.

[0060] As a reference, similar blends were prepared using AMF instead of OOOO milk fat fraction.

[0061] The fatty acid profile of this fat blend is shown in Table 2.

[0062]

[0063] In a similar manner, a palm oil-free fat blend can be formulated using 55% AMF or 55% OOOO-fractions, and a vegetable fat portion consisting of sunflower oil (22.9%), rapeseed oil (11.5%), high oleic sunflower oil (9.4%) and coconut oil (1.4%). The fatty acid profile of the palm oil-free fat blend is shown in Table 3.

[0064]

Claims

1. A fat blend comprising: -20-65 wt% of vegetable lipids and -35-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises 37-48 mol% of long chain saturated fatty acid moieties having 12 to 18 carbon atoms (LCSFAC12:0-C18:0) relative to the total fatty acid moieties, and wherein 28-43 mol% of all fatty acid moieties located in the sn-1,3 positions of the glycerol backbone in the milk fat composition are long chain saturated fatty acid moieties having 12 to 18 carbon atoms (LCSFA C12:0-C18:0).

2. Fat blend according to claim 1, wherein the milk fat composition consists of a bovine milk fat fraction and wherein 32-40 mol%, preferably 32-38 mol% of all fatty acid moieties located in the sn-1,3 positions of the glycerol backbone in the milk fat fraction are long chain saturated fatty acid moieties having 12-18 carbon atoms (LCSFA C12:0-C18:0).

3. The fat blend according to claim 1, wherein the milk fat composition is a mixture of two or more bovine milk fat fractions.

4. The fat blend according to claim 1, wherein the milk fat composition is a mixture of (i) at least one milk fat fraction and (ii) anhydrous milk fat and / or shortening, preferably a mixture of at least one milk fat fraction and anhydrous milk fat, the anhydrous milk fat being preferably anhydrous bovine milk fat.

5. The fat blend according to any one of the preceding claims, wherein the milk fat fraction is obtained by a crystallization fractionation method, and is preferably an O-, OO-, OOO-, or OOOO-fraction obtained by dry fractionation of milk fat, more preferably an OO-, OOO-, or OOOO-fraction, even more preferably an OOO- or OOOO-fraction, and most preferably an OOOO-fraction.

6. Fat blend according to any one of the preceding claims, wherein the milk fat composition has a butyric acid content of 8-15 mol%, more preferably 12-15 mol%, and most preferably 13-15 mol%.

7. A fat blend according to any one of the preceding claims comprising 40-80 wt%, preferably 50-80 wt%, more preferably 55-78 wt% and most preferably 70-75 wt% of the milk fat composition.

8. The fat blend according to any one of the preceding claims, wherein the vegetable lipid source is selected from soybean oil, (high oleic) sunflower oil, rapeseed oil, (high oleic) rapeseed oil, peanut oil, cottonseed oil, corn oil, olive oil, (high oleic) safflower oil, sesame oil, rice bran oil, evening primrose oil, borage oil, linseed oil, palm oil, palm olein, palm stearin, palm kernel oil, coconut oil, and babassu oil, preferably selected from soybean oil, rapeseed oil, (high oleic) sunflower oil, (high oleic) safflower oil, coconut oil, and (high oleic) rapeseed oil.

9. The fat blend according to any one of the preceding claims, wherein the blend is free of palm oil and components synthesized from or derived from palm oil.

10. Fat blend according to any of the preceding claims, having a total content of long chain saturated fatty acid fractions having 12 to 18 carbon atoms (LCSFA C12:0-C18:0) of 22-35 mol%, preferably 25-32 mol%.

11. The fat blend according to any one of the preceding claims, wherein the total butyric acid (C4:0) content of the fat blend is in the range of 4-12 mol%, preferably 6-12 mol%, most preferably 7-11 mol%.

12. A nutritional composition comprising 15-33 wt%, preferably 20-30 wt%, and most preferably 21-28 wt% of a fat blend according to any one of the preceding claims, based on the dry weight of the nutritional composition, the nutritional composition preferably being an infant formula, a follow-on formula, or a growing-up formula.

13. Use of the fat blend according to any one of claims 1 to 12 in a nutritional composition, preferably an infant formula, a follow-on formula, or a growing-up formula.

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