Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk.

The manufacturing processes for infant formula disrupt the structure of phospholipid-coated milk fat globules, thereby impacting the physical stability of the system. In this study, either soybean phospholipids (SPs) or egg yolk phospholipids (EYPs) were incorporated into the milk system to reduce this damage, and their effects on the stability and fat globule structure of processed milk were examined. The findings revealed that the addition of phospholipids improved the physical stability and fat globule structure of different processed milk.