ArticleCurrent research in food science2026
Impact of milk-to-vegetable fat ratio on infant formula emulsions stability.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Infant formula produced from specific ingredient fractions have attracted increasing interest in recent years. However, the removal of milk fat, combined with the lower emulsifying capacity of serum protein fractions from milk fractionation (e.g., Serum Protein Concentrate vs. Whey Protein Concentrate), increases the susceptibility of these formulations to destabilization, particularly when milk fat is substituted with vegetable oils. The stability of dairy ingredients in powdered form is directly linked to the stability of the emulsion prior to drying, meaning that any weakening of the interfacial layer or increased tendency toward droplet coalescence can significantly impact the physical quality and functionality of the final powder. To assess the effects of milk fat replacement on emulsion stability, different milk/vegetable fat ratios emulsions were produced (0; 0.06; 0.31; and 0.63). It was highlighted that emulsions containing the highest ratio of milk fat showed the narrowest droplet size distribution, with a significant decrease of the droplet mean diameter (d
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