[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-461272-105":59,"doc-detail-461272-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","preparation-of-human-milk-substitute-fat-by-physical-blending-and-its-quality-evaluation","Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation","","Human milk serves as the benchmark for infant formula formulation, yet commercially available infant formulas still differ in lipid composition and structure from human milkfat. This study applies a computational–experimental framework to optimize formulations of prepared lipid (PF), then validates quality using volatile organic compounds (VOCs), color, lipid oxidation indicators, and oxidative stability. Results detect 43 fatty acids in base oil, with palmitic, oleic, and linoleic acids as major species. Simulation yields six PF products, with PF1 showing the highest similarity score (84.15), while PF exhibits lower peroxide and p-anisidine values and stronger oxidation stability than commercial products, supporting its suitability.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/preparation-of-human-milk-substitute-fat-by-physical-blending-and-its-quality-evaluation/461272/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/preparation-of-human-milk-substitute-fat-by-physical-blending-and-its-quality-evaluation/461272.png","ImageObject",300,407,{"name":92,"@type":93},"McGucket","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-07","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How does the study evaluate the quality of human milk fat substitute fat formulations?","Question",{"text":112,"@type":113},"Quality is validated using volatile organic compounds (VOCs), color, lipid oxidation indicators, and oxidative stability, followed by comparisons with commercial products.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Which fatty acids are identified as the main components in the base oil?",{"text":117,"@type":113},"Palmitic acid, oleic acid, and linoleic acid are reported as the main types among the detected 43 fatty acids.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the key differences between optimized PF and commercial products regarding oxidation?",{"text":121,"@type":113},"Optimized PF has lower peroxide value and p-anisidine value and shows stronger overall oxidation stability than commercial products.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},461272,1791295534,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":56,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},1236954412713,"https://us-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Article  \nPreparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation  \nXueming Jiang , Yuting Fu, Chunyi Song, Wendi Zhang and Jun Cao *  \nAcademic Editor: Bianca Castiglioni  \nReceived: 18 November 2025  \nRevised: 12 December 2025  \nAccepted: 24 December 2025  \nPublished: 26 December 2025  \nCopyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.  \nKey Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; [18281565277@163.com](18281565277@163.com) (X.J.);  \n[24110832000014@hainanu.edu.cn](24110832000014@hainanu.edu.cn) (Y.F.); [scy23468@163.com](scy23468@163.com) (C.S.); [22210832000005@hainanu.edu.cn](22210832000005@hainanu.edu.cn) (W.Z.)  \n* Correspondence: [caojun@hainanu.edu.cn](caojun@hainanu.edu.cn)  \nAbstract  \nHuman 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 milkfat. Accordingly, this paper employs a computational–experimental framework to optimize formulations of prepared lipid (PF) . The quality of the optimized product was further validated by analyzing volatile organic compounds (VOCs), color, lipid oxidation indicators, and oxidative stability. The results show that a total of 43 fatty acids (FA) were detected in the base oil, and palmitic acid, oleic acid, and linoleic acid are the main types of FA. Through computer simulation, 6 of PF were obtained, which are superior to commercial products (SP) in the similarity score of the parsimonious model, and PF1 has the highest score (84.15) . Multivariate statistical analysis indicates that PF may be more suitable for use in infant formula milk powder due to its lipid composition. Gas chromatography-ion mobility spectrometry was used to study the VOCs content of PF and SP, and a total of 35 VOCs were identified. It was found that alcohols and ketones accounted for the highest proportion in PF, while Nitriles, Aldehydes, and Esters were the most abundant in SP. In the comparison of the basic physical and chemical indices between PF and SP, the peroxide value and p-anisidine value of PF are lower, and the overall oxidation stability is stronger than that of SP. This study provides a reference for the preparation and multi-dimensional evaluation of human milk fat substitutes.  \nKeywords: human milk fat substitutes; preparation and quality evaluation; fatty acids; sn-2 fatty acids; sn-2 palmitoyl triacylglycerols; oxidation and flavor  \n1. Introduction  \nOptimal infant growth and development depend on a balanced provision of macroand micronutrients, among which lipids serve as one of the critical components. Yet, the lipid composition of conventional infant formula often remains suboptimal compared to the biological benchmark set by human milk fat (HMF) . To bridge this nutritional gap, significant research is dedicated to developing human milk fat substitutes that more closely mimic the structure and function of HMF. The ultimate goal is to provide formula-fed infants with a lipid source that better supports their physiological and developmental requirements. Human milk is the most ideal food source for infants and young children, providing 45–50% of energy, essential fatty acids, and various vitamins and other nutrients [1,2] . Human milk contains 3–5% of lipids, among which as high as 98% exists in  \nthe form of triglycerides (TAG) [3] . The fatty acid composition in HMF mainly includes palmitic acid (26–35%), oleic acid (19–24%), and linoleic acid (10–18%) [4,5] . HMF contains a small amount of polyunsaturated fatty acids (PUFA), and although the content is small, it cannot be ignored. Adding docos","cbCaiqVL2SZ0Hsbe","https://ap.wps.com/l/cbCaiqVL2SZ0Hsbe","pdf",11132681,"English","# Abstract\n# 1. Introduction","[{\"question\":\"How does the study evaluate the quality of human milk fat substitute fat formulations?\",\"answer\":\"Quality is validated using volatile organic compounds (VOCs), color, lipid oxidation indicators, and oxidative stability, followed by comparisons with commercial products.\"},{\"question\":\"Which fatty acids are identified as the main components in the base oil?\",\"answer\":\"Palmitic acid, oleic acid, and linoleic acid are reported as the main types among the detected 43 fatty acids.\"},{\"question\":\"What are the key differences between optimized PF and commercial products regarding oxidation?\",\"answer\":\"Optimized PF has lower peroxide value and p-anisidine value and shows stronger overall oxidation stability than commercial products.\"}]","Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation | PDF",1790761180,48]