Abstract
AbstractMilk is a sophisticated oil‐in‐water emulsion in which triacylglycerols, the single largest component of the infant's energy supply, are enclosed by an unusual trimolecular layer of polar lipids, proteins and cholesterol. Recently, interest has turned to the possibility that not just the membrane components and triacylglycerol fatty acids, but also their unusual structures may be particular features that enable delivery of intact bioactive molecules to the intestine, while facilitating efficient absorption and processing of milk fats, without metabolic stress. These features mean that the functional properties of milk fats are not replicated by mixtures of vegetable oils and emulsifiers and may be lost by processing. However, they offer opportunities for use of milk fat globule membranes and triacylglycerols structured to resemble milk fats.
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