The "Construction and Application of Milk Fat Database and Similarity Evaluation System" jointly completed by Seawit and Jiangnan University passed expert evaluation
On July 6, 2020, the Chinese Society for Food Science and Technology organized through a network in Beijing by four academicians and a professor-level senior engineer of the Chinese Society of Food Science and Technology, a professor-level senior engineer of the Chinese Cereals and Oils Association, a researcher of the National Food Safety Risk Assessment Center, a researcher of Institute of Nutrition and Health of Chinese Center for Disease Control and Prevention, a professor-level senior engineer from the China Dairy Industry Association, a professor from the Maternal and Child Nutrition Branch of the Chinese Nutrition Society, and a professor from Peking University, jointly evaluated the project of "Construction and Application of Milk Fat Database and Similarity Evaluation System" which completed by Jiangnan University and Qingdao Seawit Life Science Co., Ltd.
Fat is an important component of breast milk. It provides babies with about half of the energy, almost all essential fatty acids and fat-soluble vitamins. It is essential for the growth and development of babies, especially the development of the brain and nervous system. Milk fat is the most complex fat in nature. There is a lack of systematic and in-depth research at home and abroad.
When mothers are unable to breastfeed their babies for various reasons, the infant formula becomes the best substitute for breast milk, and the goal of infant formula development is to achieve a high degree of similarity to breast milk. The fat in infant formula is also called breast milk substitute fat. It is an important component of infant formula. The ideal breast milk substitute fat should fully and accurately replicate and simulate breast milk fat in terms of chemical composition, structure, taste and flavor. To comprehensively evaluate the quality and performance of breast milk substitute fat, in addition to characterizing conventional physical and chemical indicators, nutrition and safety indicators, its similarity with breast milk fat is also an important evaluation indicator.
Based on more than 10 years of in-depth and systematic research on the fat components of breast milk in my country, the project has built the world's largest milk fat database, developed a multi-index similarity scoring model and a multi-level classification evaluation system, and innovatively proposed a similarity coefficient to quantify the formula The degree of similarity between milk powder oil and breast milk fat is the first quantitative evaluation of the similarity of breast milk substitute fat, providing a powerful means for comprehensive and accurate simulation of breast milk fat. At the same time, a variety of structural fats have been developed, and through the precise blending of multiple components, a high similarity replacement fat product has been obtained, which has realized accurate simulation of breast milk fat. The project published 82 papers, including 68 SCI papers and 1 academic monograph; 32 authorized and applied for invention patents, of which 11 were authorized, 5 PCT patents were applied for, and 1 international patent; 1 national standard and industry standard were formulated 2 items; 16 graduate students, including 5 doctors and 11 masters.
The expert group unanimously evaluated that the project research follows the concept of "breast milk is the gold standard" and puts forward the concept and evaluation method of breast milk fat similarity coefficient for the first time, providing a new direction for the design of formula milk powder and improving the quality of infant formula milk powder in our country. The project has achieved a number of research results with independent intellectual property rights, and the overall technical level has reached the top international level.