Composition, fractionation, techno-functional properties and applications of milk fat globule membrane-derived material

Milk fat occurs as globules with a non-polar lipid core composed primarily of triglycerides and surrounded by the milk fat globule membrane (MFGM). Because of its cellular membrane origin, the MFGM is the richest source of phospholipids (PLs), glycolipids, gangliosides and glycoproteins in milk. Skimmed milk, buttermilk and butter serum are especially enriched with respect to these components. Due to their origin, structure and original function in stabilising the fat globules in whole milk, MFGM-derived materials are efficient and natural emulsifiers in addition to their health benefits. However, emulsifying properties of these MFGM-derived materials are strongly dependent on their content and profile of polar lipids and proteins, and the utilisation of MFGM to formulate PL-enriched ingredients remains poorly exploited commercially. This chapter aims to compile the available information on MFGM composition, particularly PLs and specific membrane proteins. The influence of the processing steps, the techno-functional properties and potential applications of MFGM-derived material are also discussed.