Milk fat globule membrane regulates the physicochemical properties and surface composition of prepared infant formula powders by improving the stability of the emulsion

Milk fat globule (MFG) in infant formula (IF) powders are maintained by a membrane structure composed of proteins and phospholipids, which is reconstructed in homogenization. Milk fat globule membrane (MFGM) is a structure naturally present in breast milk and has great potential for emulsification. However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the final prepared IF powder. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions. Further, IF powders with MFGM were prepared, and the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, improved the emulsion stability, increased the viscosity, and improved the microstructure of the MFG, and these results indicated that MFGM improved the stability of the emulsion. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature (Tg), and reduced the presence of surface fat, indicating that MFGM improved the powder stability. This was attributed to the fact that MFGM promoted the structure of more protein/phospholipid-coated MFG to enhance emulsion stability, thus improving the powder is physicochemical properties and stability.