Abstract: Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and formula containing the HMF substitutes. A fat base composition of the invention includes a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of the fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions including a blend of at least 25% or at least 30% of the fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed.

Abstract: Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and formula containing the HMF substitutes. A fat base composition of the invention includes a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of the fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions including a blend of at least 25% or at least 30% of the fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed.

Abstract: Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and infant formula containing the HMF substitutes. A fat base composition of the invention includes a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of the fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions including a blend of at least 25% or at least 30% of the fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed.

Abstract: The invention provides an enzymatically-prepared fat base composition which comprises a mixture of vegetable-derived triglycerides. The fat base composition has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and at least 60%, preferably 62% of the fatty acid moieties at the sn-2 position of the glycerol backbone are palmitic acid residues, at least 70% of the fatty acid moieties at the sn-1 and sn-3 positions of the glycerol backbone are unsaturated, at least 40%, preferably 40-60%, of the unsaturated fatty acid moieties at the sn-1 and sn-3 positions are oleic acid moieties, and at least 6%, preferably 6-17%, of the unsaturated fatty acid moieties at the sn-1 and sn-3 positions are linoleic acid moieties. The invention also provides preparation and various uses of the fat base composition in the field of infant nutrition.

Abstract: Disclosed are human milk fat (HMF) substitutes, processes for their preparation, uses thereof and fat blends and infants formulae containing them. A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of saturated fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions comprising a blend of at least 25% or at least 30% of the said fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed.

Abstract: Disclosed is an enzymatically prepared fat base composition comprising a mixture of vegetable-derived triglycerides, characterized in that it has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and in that at least 60%, preferably 62% of the fatty acid moieties at the sn-2 position of the glycerol backbone are palmitic acid residues, at least 70% of the fatty acid moieties at the sn-1 and sn-3 positions of the glycerol backbone are unsaturated, at least 40%, preferably 40-60%, of the unsaturated fatty acid moieties at the sn-i and sn-3 positions are oleic acid moieties and at least 6%, preferably 6-17%, of the unsaturated fatty acid moieties at the sn-1 and sn-3 positions are linoleic acid moieties, its preparation and its various uses in the field of infant formulas.