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Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Hasrul Abdi Hasibuan1,3orcid tiny, Azis Boing Sitanggang1,2orcid tiny, Nuri Andarwulan1,2orcid tiny and Purwiyatno Hariyadi1,2*orcid tiny

1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Dramaga, 16680 Bogor, Indonesia

2Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Dramaga, 16680 Bogor, Indonesia

3Indonesian Oil Palm Research Institute (IOPRI), 20158 Medan, Indonesia

Article history:

Received: 23 February 2021

Accepted: 28 July 2021

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Key words:

human milk fat substitute, interesterification, lipase, sn-2 palmitate


Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60–70 % palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized by the enzymatic interesterification of vegetable oils, animal fats or a blend of oils. The efficiency of HMFS synthesis can be enhanced through the selection of appropriate substrates, enzymes and reaction methods. This review focuses on the synthesis of HMFS by lipase-catalyzed interesterification and provides a detailed overview of biocatalysts, substrates, synthesis methods, factors influencing the synthesis and purification process for HMFS production. Major challenges and future research in the synthesis of HMFS are also discussed. This review can be used as an information for developing future strategies in producing HMFS.

*Corresponding author: +622518629903

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