Isolated milk fat ingredients – Milk fat globule membrane, phospholipids and sphingomyelin
The manufacture of ingredients enriched in milk polar lipids, including glycerophospholipids (namely phospholipids) and sphingolipids is reviewed and discussed in this article. These molecules constitute a subclass of the polar lipid fraction which have been recently used as dairy ingredients due to their important nutritional and technical functionalities. They are also known for their health benefits such as improving gut health and their positive impact on neural development in infants, as well as preservation of brain function in adults. Commercially, milk phospholipids and sphingolipids are mainly isolated from buttermilk and beta serum or whey, using either membrane filtration, supercritical fluid extraction or solvent extraction. This article presents an overview of the methods for isolation of milk polar lipids, commercial ingredients enriched in milk polar lipids, their extraction processes and their use in industry.
| Main Authors: | , , , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Elsevier
2022
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| Online Access: | http://hdl.handle.net/10261/279405 |
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