Document Detail

Establishment of an evaluation model for human milk fat substitutes.
MedLine Citation:
PMID:  20000702     Owner:  NLM     Status:  MEDLINE    
Fatty acid composition and distribution of human milk fat (HMF), from mothers over different lactating periods in Guangzhou, China, were analyzed. The universal characteristics were consistent with previously reported results although the fatty acid content was within a different range and dependent on the local population (low saturated fatty acid and high oleic acid for Guangdong mothers' milk fat). Based on the composition of the total and sn-2 fatty acids of mature milk fat, an efficient evaluation model was innovatively established by adopting the "deducting score" principle. The model showed good agreement between the scores and the degree of similarity by assessing 15 samples from different sources including four samples of HMF, eight samples of human milk fat substitutes (HMFSs) and infant formulas, and three samples of fats and oils. This study would allow for the devolvement of individual human milk fat substitutes with different and specific fatty acid compositions for local infants.
Yong-Hua Wang; Qing-Yun Mai; Xiao-Li Qin; Bo Yang; Zi-Lian Wang; Hai-Tian Chen
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Jan 
Date Detail:
Created Date:  2010-01-06     Completed Date:  2010-03-22     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  642-9     Citation Subset:  IM    
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, People's Republic of China.
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MeSH Terms
Fat Substitutes / analysis*
Fatty Acids / analysis
Milk, Human / chemistry*
Models, Statistical
Reg. No./Substance:
0/Fat Substitutes; 0/Fatty Acids

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