The construction and application of milk fat database and similarity evaluation system passed expert evaluation
On July 6, 2020, the Chinese Society for Food Science and Technology organized a network of four academicians Sun Baoguo, Chen Junshi, Zhu Beiwei, and Ren Fazheng in Beijing, as well as Professor Meng Suhe Senior Engineer of the Chinese Society for Food Science and Technology, Professor Wang Ruiyuan Senior Engineer of the Chinese Institute of Cereals and Oils, and National Researcher Li Ning from the Food Safety Risk Assessment Center, researcher Ding Gangqiang from the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, Professor Kungang Song from the China Dairy Industry Association, Professor Wang Zhixu from the Maternal and Child Nutrition Branch of the Chinese Nutrition Society, and Professor Ma Guansheng from Peking University The evaluation team evaluated the results of the "Construction and Application of Milk Fat Database and Similarity Evaluation System" jointly completed by Jiangnan University and Qingdao Seawit Life Science Co., Ltd.
Fat is an important component in 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 due to various reasons, the infant formula has become the best substitute for breast milk. The goal of the development of infant formula 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 be fully and accurately replicated and simulated 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.