Abstract
Human milk is the best reference standard by which all infant formula is compared and it has always been considered a species-specific food. Modern infant formulas are designed for infants based on the knowledge of human milk. There are numerous differences in chemical and biological properties between human milk and infant formula. In addition to nutritional components, human milk also contains immunoglobulin SlgA, lactoferrin, peptide and non-peptide hormones, growth factors, peptides, lipids, and other fractions. It is a living tissue much like blood or plasma. Each advance in infant formula, including formulation and processing, allows for the improvement of a product that continues to be increasingly similar to human milk. Although much is still unknown about human milk and how to produce the optimum infant formula, new information is constantly being discovered. Some of the recent progress made in infant formula formulation and processing includes fortification with ω-6 fatty acids, such as arachidonic, and ω-3 fatty acids, including docosahexaenioc acid and eicosapentaenoic acid, nucleotides, and ingredients that promote healthy colonic microflora; effect of removal of phytate on soy formulas; trace mineral solubility and availability; component distribution and interactions; modification of whey protein profile and addition of bioactive peptide fractions.
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