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:: Volume 20, Issue 4 (Winter 2026) ::
Iranian J Nutr Sci Food Technol 2026, 20(4): 55-63 Back to browse issues page
Ivestigating Possibility of Formulating Fat Mimicking Breast Milk Fatty Acid Profile Inorder to Produce Infant Formula Powder and Comparing the Physicochemical and Nutritional (in Terms of Fatty Acids) Properties of Produced Powder
A Soleimanzadeh , V Mofid * , M Hosseini , Kooshan Nayebzadeh
Tehran-Quds town (the west),Shahid Farahzadi Boluvard, Shahid Hafezi street, NO7 , vmofid@sbmu.ac.ir
Abstract:   (10 Views)
Background and Objectives: Infant formula has been developed with the aim to meet the nutritional needs of infants, and in its production, it is tried to imitate the characteristics of mother's milk as much as possible.
 Materials & Methods: In this research, three oil formulations were prepared with different vegetable oils in different proportions with the aim of approaching the fatty acid profile of breast milk. Also, an infant formula s’ vegetable oil blend which was available in the market used so, as formula 4. Therefore, four infant formula powders were prepared with fatty acid profile close to breast milk.
Results: Although all four formulas were close to breast milk fatty acid profile, formula 2 and 3 were better for supplying short and medium chain fatty acids. The water activity and moisture content of the four powders were not significantly different, on the other hand their reconstitution properties showed significant differences between the IF powder samples.
Conclusion: Different vegetable oil blends can result in different powder surface characteristics and reconstitution properties.
 
Keywords: Infant formula, Vegetable oil blend, Fatty acid profile, Powder Reconstitution properties
Full-Text [PDF 1278 kb]   (3 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/03/8 | Accepted: 2025/08/17 | Published: 2026/01/23
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Soleimanzadeh A, Mofid V, Hosseini M, Nayebzadeh K. Ivestigating Possibility of Formulating Fat Mimicking Breast Milk Fatty Acid Profile Inorder to Produce Infant Formula Powder and Comparing the Physicochemical and Nutritional (in Terms of Fatty Acids) Properties of Produced Powder. Iranian J Nutr Sci Food Technol 2026; 20 (4) :55-63
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Volume 20, Issue 4 (Winter 2026) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
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