Mixture Of Fat Research Articles

Splenic myelolipoma in a dog

ABSTRACT: Myelolipoma is a benign neoplasm composed of mature adipocytes and hematopoietic elements. This tumor is rare in dogs and cats and can develop in several organs and tissues. This report describes a case of splenic myelolipoma in a dog characterizing its clinical-pathological and ultrasonography aspects. A 9-year-old, female, mixed-breed, castrated dog was referred to the veterinary hospital with increased abdominal circumference. Ultrasonography revealed splenomegaly with masses of not measurable dimensions along the entire length of the parenchyma. The spleen was removed, and a fragment was sent for histopathological analysis. Macroscopically, the spleen was enlarged, with irregularly nodular growths that project above the surface of the organ. Nodules were red with small yellow areas. Microscopically, the spleen was effaced by a well-demarcated and not encapsulated mass composed of histologically well-differentiated neoplastic adipose tissue with islands and nests of varying proportions of hematopoietic elements. Histological examination confirmed the diagnosis of myelolipoma. Myelolipomas are observed on ultrasound images as hyperechoic masses or nodules with homogeneous echo texture. Here, ultrasound appearance involved mixed echogenicity and heterogeneous echotexture, due to the mixture of fat and non-fatty material components of the tumor.

Pengaruh Perbandingan Minyak dan Surfaktan serta Suhu terhadap Karakteristik Sediaan Krim

This study aims to determine the effect of oil and surfactant comparisons and the temperature to the resultant dosage characteristics and determine the oil and surfactant ratio and the appropriate temperature for the preparation of cream. This study uses the group random two-factor design. The first factor is the comparison of oil that is mixture of cocoa fat and virgin coconut oil with surfactants that is mixture of tween 80 and span 80 consisting of 3 levels, which are 85% ; 15%, 80% ; 20% and 85% ; 25%. The second factor is temperature consisting of 3 levels, which are 60 º C, 70 º C and 80 º C. Results of this study showed the treatment of oil comparison and surfactants were had an strongly effect to the homogeneity, adhesive time, spread ability, separation ratio and viscosity, but had no effect on the pH of cream preparations. Temperature treatment had an strongly effect on homogeneity, adhesive time, spread ability, separation ratio and viscosity, while only had an effect on the pH of a basic cream. Interaction between the treatment had an effect on the ratio of separation, pH as well as the spread of cream preparations, but no had effect on adhesive time and the viscosity of the preparation of cream. Oil comparison and surfactant treatment of 80%: 20% and temperature 70ºC is the best treatment resulting in a cream preparations with homogenity characteristics, adhesive time 7.14 Second, ratio of separator 0.48, spread ability of 6.83 cm, viscosity of 37000 cps and pH 6.05.
 Keywords: oil, surfactans, temperature, cocoa fats, virgin coconut oil, tween 80 and span 80

A systematic comparison of commonly used stoichiometric equations to estimate fat oxidation during exercise in athletes.

Over the last half-century, different stoichiometric equations for calculating the energy cost of exercise based upon the combustion of mixtures of carbohydrates, fats, and proteins have been proposed and modified. With the means of indirect calorimetry, while measuring oxygen uptake, carbon dioxide production, and urinary urea nitrogen excretion, the contribution of specific substrates to overall energy production can be estimated. However, even with their long history of application, no previous studies have evaluated whether the use of different stoichiometric equations provides similar or distinct maximal fat oxidation rate (MFO) responses and information regarding MFO location (FAT<inf>max</inf>) in male athletes. Twenty healthy male athletes performed graded exercise testing (GXT) cycle ergometry using breath by breath gas analysis to assess fat oxidation and maximal oxygen uptake. Analysis of variance followed by within-equation effects, within-equation factors, and post hoc pairwise comparisons were used to examine within-equation differences. Compared stoichiometric equations demonstrated significant differences in the mean and maximal fat oxidation rates, varying up to nearly 7%. FAT<inf>max</inf> differences, however, were not noticed. Our findings suggest that for within-study designs, the equation used appears to be less important, but when inter-study comparisons are planned, caution is in order due to the presence of inter-equation differences.

Analysis of gilded teeth from the 11th–13th c. burial in the Zmeyskiy cemetery (Republic of North Ossetia — Alania)

Presented are the results of analysis of paleoanthropological materials — two teeth with gilded surface — found in catacomb 62 (Excavation III) of the Zmeyskiy burial ground (Stn Zmeyskaya, Kirovsky District, North Ossetia — Alania). The burial is dated to the 11th–12th c. This material is unique both for the area and the cultural tradition, and for the specified period. The scanning electron microscopy with energy-dispersive X-ray micro-analysis, gas chromatography mass-spectrometry and inductively coupled plasma mass spectrometry were used. It has been determined that gilding was performed using organic binders — a mixture of animal fat, linseed and hemp oils. Based on the coating weakness, as well as traces of gilding detected on the dentin below the enamel layer, it has been concluded that the gilding process was postmortem. The analysis of composition of gold (Au 86.2 wt%, Ag 13.2 wt%), micro- and trace impurities, and its comparison with published data made it possible to attribute this gold to epithermal Au-Ag ores.

Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

Adsorption of Organic Pollutants from Cold Meat Industry Wastewater by Electrochemical Coagulation: Application of Artificial Neural Networks

The cold meat industry is considered to be one of the main sources of organic pollutants in the wastewater of the meat sector due to the complex mixture of protein, fats, and dyes present. This study describes electrochemical coagulation (EC) treatment for the adsorption of organic pollutants reported in cold meat industry wastewater, and an artificial neural network (ANN) was employed to model the adsorption of chemical oxygen demand (COD). To depict the adsorption process, the parameters analyzed were current density (2–6 mA cm−2), initial pH (5–9), temperature (288–308 K), and EC time (0–180 min). The experimental results were fit to the Langmuir and Freundlich isotherm equations, while the modeling of the adsorption kinetics was evaluated by means of pseudo-first and pseudo-second-order rate laws. The data reveal that current density is the main control parameter in EC treatment, and 60 min are required for an effective adsorption process. The maximum removal of COD was 2875 mg L−1 (82%) when the following conditions were employed: pH = 7, current density = 6 mA cm−2, and temperature of 298 K. Experimental results obey second-order kinetics with values of the constant in the range of 1.176 × 10−5 ≤ k2 (mg COD adsorbed/g-Al.min) ≤ 1.284 × 10−5. The ANN applied in this research established that better COD removal, 3262.70 mg L−1 (93.22%) with R2 = 0.98, was found using the following conditions: EC time of 30.22 min, initial pH = 7.80, and current density = 6 mA cm−2. The maximum adsorption capacity of 621.11 mg g−1 indicates a notable affinity between the organic pollutants and coagulant metallic ions.

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

AbstractThe effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg‐NMR), rheometer, and X‐ray diffraction (XRD) were applied to evaluate the crystallization kinetics of fat blends as well as the fat compatibility between components in rapid cooling (15 °C min−1), isothermal crystallization (at 15 °C), and storage (5 °C). Obtained results revealed that the mixtures of palm oils and milk fat had a low compatibility. The co‐crystallization between triacylglycerols (TAG) of milk fat and of palm oil occurred during isothermal crystallization and storage resulting in slower crystallization kinetics and the formation of some eutectic mixtures.

Production of Biodiesel from Brown Grease

Among the renewable energy sources is biodiesel. This fuel is usually produced by catalytic transesterification of vegetable oils and animal fats under heating and pressure. Brown grease is a mixture of oils, fats, solids and detergents from food industry wastes that is captured in grease traps. Brown grease is classified as waste and must be treated and disposed of appropriately. It contains oils and fats that can be converted into biodiesel. However, the high concentration of free fatty acids in brown grease does not enable the use of conventional biodiesel production schemes. This study proposes a new scheme for biodiesel production from brown grease. In addition, conditions for the effective separation of a fat phase from brown grease were tested, and the composition of a fatty phase was determined for several grease traps. Esterification and transesterification of brown grease lipids were carried out with methanol, where the Lewis acids BF3 and AlCl3 were used as catalysts and the reaction was activated by ultrasound. The results show that biodiesel can be obtained from brown grease by esterification and transesterification within several minutes under ultrasonic activation at room temperature. These results open prospects for the development of efficient, low-cost and environmentally friendly biodiesel production.

Nutritional management in cancer patients with SARS-CoV-2infection

Introduction. The new COVID-19 pandemics is posing unprecedented challenges and threats to patients and healthcare systems worldwide. Patients with the worst outcomes and higher mortality are reported to include immunocompromized subjects, namely patients with comorbidities, elderly patients, and malnourished people. Materials and methods . An analytical review of publications from recent years on the nutritional management of outpatient and hospital cancer patients in the context of the COVID-19 pandemics was conducted. Results. The European Society for Clinical Nutrition and Metabolism (ESPEN) and the American Society for Parenteral and Enteral Nutrition (ASPEN) have published recommendations based on scientific and clinical evidence on nutrition as part of the treatment process in cancer patients, including those infected with COVID-19. Cancer patients are more likely to develop malnutrition than other patients, which is exacerbated by COVID-19 infection and is a factor in increased mortality. Cancer patients with COVID-19 represent a high-risk group for the development of malnutrition as a result of a combination of the infectious disease, tumor process and its management (chemotherapy, radiotherapy, targeted and immunotherapy). Oral nutritional support for cancer patients with malnutrition includes a fixed daily diet (breakfast, lunch and dinner) and fortified (functional) snack foods, as well as enteral nutrition or sip feeding. Enteral nutrition gives better clinical results than a diet without enteral nutrition - weight and BMI increase, the patient s physical and emotional self-assessment improves. Enteral feeding includes special mixtures of proteins, fats, carbohydrates, vitamins and trace elements. Energy and protein consumption targets (total diet + enteral nutrition) can be used to maintain or restore lean body mass (LBM) in cancer patients: 25-30 kcal/kg per day and 1.2-1.5 g of protein/kg per day. To maintain the immune system and achieve clinical benefits, it is advisable to include omega-3 fatty acids (EPA + DHA) as well as vitamin D. In ICU for patients in a serious condition it is advisable to combine enteral nutrition and parenteral nutrition (PN) with the use of three-in-one systems including an amino acid solution, fat emulsion with omega-3 fatty acids and glucose with added fat and water-soluble vitamins and trace elements. Conclusions. Outpatient and hospitalized COVID-19-infected cancer patients with malnutrition or a risk of developing it should be provided with adequate nutritional support based on a balanced daily diet supplemented with enteral nutrition (high-energy protein mixtures with micronutrients, omega-3 fatty acids and vitamin D) and, if necessary, parenteral nutrition.

Animal Fats in Rabbit Feeding – A Review

Abstract The purpose of this article is to overview the history of feeding rabbits with different types of animal fats, and to discuss their effects on rabbit performance and quality of their products. Other aspects of the inclusion of various animal fats in rabbit diets are also described. This article is based on the analysis of relevant scientific literature and presents animal fats fed to rabbits, such as beef tallow, butter, pork lard, poultry fat, fish oil, krill oil, oil extracted from insect larvae, mixtures of various animal fats, and mixtures of animal and vegetable fats. The reported papers describe the effect of fats on growth performance, lactation, rearing performance, meat quality, and health status of rabbits. It is notable that in many cases, various animal fats were often an integral part of numerous diets or were included in control diets. The presented information demonstrates that animal fat can be fed to rabbits at 2–4% of the diet without negative effects on reproductive performance, growth performance and quality of meat obtained. Rabbits were used as model animals in many studies in which fat was added to balance the diets and to increase their energy value, especially when investigating various cardiovascular and obesity-related diseases.

Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals

This paper reports an experimental study of the formation and properties of dark chocolate prepared using novel CB alternative fats (CBAs): symmetric (OSatO) and asymmetric (SatSatO) mixed-acid triacylglycerols (TAGs), in which Sat and O represent saturated fatty acids (stearic:S + palmitic:P) and oleic acid moieties, respectively. It was found that the ternary fat mixtures of CB/SatSatO/OSatO with a ratio of CB/(SatSatO + OSatO) of 1:1 formed the most stable β-form of the double chain length (DCL) structure (β-2), which revealed sufficient hardness and sharp melting profiles around body temperature without tempering processes. Fat bloom formation was not observed in dark chocolate with CBAs at ratios of CB/SatSatO/OSatO of 50/20/30–50/0/50 during the one-year storage test at temperatures between 15 °C and 30 °C. Overall, the present study has shown that fat mixtures made of CB/SatSatO/OSatO, which are rich in oleic acid moieties, can be employed as a cocoa butter equivalent (CBE) fat without tempering procedures.

Spectral, thermoanalytical characterizations, properties, engine and emission performance of complementary biodiesel-diesel-pentanol/octanol blends

Waste cooking oil (WCO) is a mixture of animal fats and used vegetable oils used at high temperatures. It can be obtained at almost no cost. In this work, valorisation of WCO for biodiesel production (WCOME) besides assessing the quality of its binary and ternary blends with Euro diesel and higher alcohols of pentanol and octanol were examined. WCOME satisfied both EN 14214 and ASTM D6751 standards concerning cetane number (53.9), kinematic viscosity at 40 °C (3.55 mm2/s), density (899.9 kg/m3) at 20 °C and iodine value (106.59 g iodine/100 g). These results are attributed to the excellent degree of unsaturation (110.58). Introducing higher alcohols to biodiesel-diesel blends has further improved their densities and cold flow properties. Furthermore, spectral studies including FT-IR, UV–vis and NMR and thermoanalytical characterizations including TGA and DSC analyses were studied to assess the influence of pentanol and octanol addition into biodiesel-diesel blends. Finally brake thermal efficiency and BSFC and 3 regulated emissions of CO, THC and NOx emissions were evaluated. The current study proved the positive impact of higher alcohols addition to the blends. This study supports the ongoing research on biodiesel synthesis from waste cooking oil in Turkey.

Moisture Reduction on Essential Oil with Batch Distillation Process from A Polianthes Tuberos

Polyanthes tuberos mostly used as cut flowers, with limited time, many flowers become rotten and wasted as garbage, sought another alternative to the utilization it is an essential oil, with distillation process to produce essential oils. The results obtained in the distillation process are each adsorbent giving the results of a mixture of vegetable fats and animals with a moisture content of 0.2169%, the amount of water content indicating the level of hardness of adsorbent. The essential oil obtained crystal clear yellow, a very strong distinctive smell of them, did not leave the place on the filter paper and the results obtained 4.279%. The distillation process is a good technique for the acquisition of essential oils from it is with a water content of 0.11%,

Essential Oil from A Satisfying Evening Flower with Enfleuration Process

A Satisfying evening flower (Polianthes Tuberos) is done concurrently as cut flowers, so that many flowers are rotten and wasted as garbage, the other utilization as essential oil. The influence of adsorbent and texture type Polianthes Tuberos to essential oil yield. The results showed that each adsorbent gave the yield of a mixture of vegetable and animal fat with a water content of 0.21%, the amount of water content indicates the hardness degree of the adsorbent. The essential oil obtained clear yellow, smells typical a very strong of them, does not leave spots on the filter paper and the yield obtained 4.279%. Enfleuration technique is a good technique for the intake of essential oils from flowers

Plasma FGF21 Levels in Rats Are Dependent on Dietary Proteins but Not on Dietary Carbohydrates or Fats

Abstract Objectives Fibroblast Growth Factor 21 (FGF21), a response to metabolic stress, is influenced by the dietary protein content. Previous studies have shown that a protein level below 10% of energy increases FGF21 hepatic secretion in mice, and increases food intake and energy expenditure. However, it has also been shown in vitro that glucose stimulates FGF21 secretion in liver. The objective of this study was to determine the respective roles of dietary protein and carbohydrate contents on FGF21 secretion and associated metabolic responses. Methods 70 male Wistar rats were subjected at one to 12 diets with various milk protein contents (3, 5, 8, 15 and 30% P of energy) and a mixture of carbohydrates and fats in which carbohydrates amounted 30, 45, 60 or 75% of energy. Body weight and energy intake were measured twice a week, and energy expenditure was measured one time after 2 weeks by indirect calorimetry. After 3 weeks, plasma was collected and an ELISA test was used to determine plasma concentration of FGF21. Tissues were dissected and weighed to determine body composition. Pieces of liver were frozen for measuring expression of Fgf21 mRNA by RT-PCR. Statistical analyzes were done by analysis of variance. Results The decrease in %P in diets increased liver Fgf21 mRNA. Using the 30% P fed group as a reference, Fgf21 mRNA were increased not significantly 3x in 15% P, but significantly 19x in 8% P, 44x in 5% P and 60x in 3% P (P &amp;lt; 0.001). This was related to an increase of plasma FGF21. In contrast, dietary carbohydrate contents did not affect FGF21. In response to the increased of FGF21 secretion, energy intake was increased at 8% and 5% P and was decreased in 3% P fed mice; and energy expenditure was increased in 5% and 3% P. Finally, weight gain was negative at 3% P, and lower in at 8% and 5% P than in 15% and 30% P, consequently to a lean body mass smaller in 3%, 5% and 8% P. Conclusions Liver expression of Fgf21 mRNA and plasma FGF21 increased sharply in response to the decrease in dietary protein levels confirming the role of FGF21 in signaling protein deficiency and associated metabolic and behavioral responses. The lack of effect of the carbohydrate content of diets suggests that, in vivo, only protein content affects FGF21. At last, it should be noted that despite an apparently optimal growth at 15% P, FGF21 secretion is already higher than at 30% P. Funding Sources The funding of the experiments is provided by UMR PNCA.

Microwave enhanced advanced oxidation treatment of fat, oil and grease (FOG) with organic co-substrates

ABSTRACT Mixtures of fats, oils and grease (FOG) either with dairy manure or with thickened waste secondary sludge (TWSS) were treated using microwave enhanced advanced oxidation process (MW-AOP). For both dairy manure and TWSS mixtures, the maximum increase in soluble COD (SCOD) resulted from the 1:1 mixture by total solids (TS) weight. In the TWSS mixtures, production of volatile fatty acid (VFA) increased with greater FOG content, while there was a decreasing production trend in VFA in dairy manure mixtures. Nutrients and metals were also released for all sets. The degradation followed peroxidation mechanism to produce lower molecular weight substrates such as short-chain fatty acids which would be less inhibitory to microbes. Nutrients and metals in the treated solution would sustain microbial growth in a biological system. FOG content for the mixtures in the MW-AOP treatment should be less than 75% by TS weight to prevent oxidation to CO2.

Spread technology with pine nuts meal development

The article describes the possibility of using vegetable raw materials such as pine nuts meal as a protein-vitamin complex in spread technology. Pine nuts are rich with essential amino acids, mono- and polyunsaturated fatty acids, polysaccharides and water-soluble sugars, fat-soluble and water-soluble vitamins, macro and trace elements. It has excellent stabilizing properties in emulsion systems. Also, in article is described technology of spreads made by transformation of a fat mixture. It is justified the choice of the parameters of individual technological operations, in particular, the pine nut meal adds to spread during the homogenization process. For this purpose, dry powder is mixed with pre-pasteurized water, butter or cream in a ratio of 1:2–1:10 at a temperature of 20–40 °C. Mixture is kept at this temperature for 5–20 minutes. Then mixture is cooled to the spread homogenization temperature. Homogenization of the spread is carried out in order to improve the consistency and stability of taste during storage. Spread temperature during loading into the homogenizer should be 11–12 °C in summer and 14–15 °C in winter. Temperature of the spread after homogenization should be 13–15 °C. Optimal dose of cedar nuts meal is determined like 1 % and 3 % by weight of the finished spread. It is described organoleptic, physicochemical and structural-mechanical parameters of the finished product. Spreads containing 1 % and 3 % pine nuts have better heat resistance and moisture distribution. This can be explained by the fact that a small amount of pine nuts does not effects on the structure and texture of spreads. Researches of spread structural indicators have shown that the introduction of more than 3 % of pine nuts has negative influence on it’s structure, in fact, it causes poor moisture distribution and increases the speed of curing, which negatively effects on quality of the finished product. Using of pine nuts in the spread production is appropriate in terms of enrichment of the product with biologically active substances and in terms of expansion of the range of dairy products.

Co-Gasification of Crude Glycerol/Animal Fat Mixtures

The aim of this work was to assess the technical viability of glycerol/fat co-gasification. The gasification performance was studied in a downflow fixed bed reactor using activated alumina particles as bed material and steam as oxidizing agent. The effect of gasification temperature, from 800 to 950 °C was studied with a feed mixture with 10% (w/w) of animal fat. The influence of fat incorporation on the feedstock in the overall gasification process was also performed, using 3% (w/w) and 5% (w/w) of fat in feed mixtures. Samples of dry gas from the gasifier were collected and analyzed by gas chromatography in order to determine the CO, CO2, CH4, and H2 content. The best results were obtained using the highest tested temperature, 950 °C, and using 3% (w/w) of animal fat in the feed mixture. The overall results revealed that the co-gasification of glycerol/animal fat mixtures seems to be a feasible technical option.

A Case of Nasal Angiomyolipoma in Young Man

Angiomyolipoma is a benign tumor that is composed of adipose tissue, blood vessels and smooth muscle. The kidney is the most common site for this tumor. Although extrarenal angiomyolipoma is rarely found in areas other than the kidney, it has been observed in other organs such as liver, heart, mediastinum, spermatic cord, vaginal wall, oral cavity, and so on. Angiomyolipoma in the nasal cavity especially, has been very rarely reported in literature. Furthermore, nasal angiomyolipoma is mostly found in middle aged or old men. In this case, angiomyolipoma was found in a 29-year-old male patient who was the youngest of the reported cases. He complained of nasal obstruction and physical examination revealed a 1.5 cm sized mass in the left posterior part of the nasal septum. The mass was composed of an intimate mixture of mature fat, smooth muscle cells, and thick walled varying sized blood vessels histopathologically coinciding with angiomyolipoma. It was removed via endoscopic surgery without complications.

Omics analysis reveals variations among commercial sources of bovine milk fat globule membrane

Milk fat globule membrane (MFGM) is a glycosylated, protein-embedded, phospholipid fraction that surrounds triglycerides in milk. Commercial bovine sources have recently come to the market as a novel food ingredient and have been added to various products, including infant formula. Considering that MFGM is a heterogeneous mixture of fat, protein, and carbohydrate, it can be expected that variations among MFGM products exist. For this reason, our aim was to characterize the composition of commercial MFGM samples through a combination of proteomic and lipidomic analyses. Six bovine milk fractions, represented as MFGM fractions or phospholipid fractions, were obtained from various commercial sources. Additionally, the MFGM samples were compared with 2 infant formulas, a standard formula as well as a premium formula containing MFGM. For proteomic analysis, bottom-up data-dependent liquid chromatography-tandem mass spectrometry (LC-MS/MS) was performed on each MFGM fraction, and nearly a thousand proteins were identified across all samples, with 364 of them having different abundance across the samples tested. One hundred twelve proteins differed by a fold-change of 10 or greater, 14 by a fold-change of 50, and 2 by a fold-change of 100 in at least 1 pair, suggesting large differences in the proteins present in these fractions. Even though the classical MFGM proteins were enriched in the MFGM fractions, the relative protein composition varied considerably, and all contain an abundance of milk (casein and whey) proteins. Lipidomic analysis identified a total of 393 lipid species across both positive and negative ionization modes, with the major classes detected being triglycerides, sphingomyelins, and several phospholipids. Across all samples, triglycerides comprised at least 50% of total lipids, with phosphatidylcholine and sphingomyelin being the second and third most abundant lipid classes, respectively. These findings demonstrate the heterogeneous nature of various bovine commercial MFGM fractions. This variation must be considered when evaluating and describing potential functional benefits of these products shown in clinical trials.