(中国食品科学技术学会 北京 100048)
(Chinese Institute of Food Science and Technology， Beijing 100048)
Objective: Whey protein powder rich in milk fat globule membrane is one of the ingredients supplied in infant formula milk powder. Based on a comprehensive analysis of the research literature on the effect of milk fat globule membrane on infant nutrition and health， relevant experts formed the 'Scientific Consensus on Milk Fat Globule Membrane and Its Ingredients'. Methods: Organizing relevant experts from both scientific and industrial fields. The consensus was carried out with literature search and symposiums. Results: The milk fat globule membrane is a complex three-layer phospholipid protein membrane composed of polar lipids， cholesterol and proteins， envelopes on the surface of milk fat globules. Sphingomyelin and gangliosides are the characteristic lipids of the milk fat globule membrane ingredients. Its safety and tolerability have been demonstrated in clinical trials. The existing researches have shown that infant formula milk powder supplied in milk fat globule membrane ingredients can promote the cognitive development of the infant's brain and enhance infant's immunity. At present， there is no quality standard for milk globule membrane ingredients manufacturers. The components of milk fat globule membrane related ingredients are complex and variable and which vary greatly due to different processing methods. The analysis methods for raw materials and end products， especially for membrane proteins are not well developed. The analysis methods of milk fat globule membrane ingredients and their main characteristic components， the quality control of products， the study about nutritional functions and clinical trials should be strengthened. The government， food science & technology and industry should also strengthen the knowledge of milk fat globule membrane and its ingredients. All these effects together can promote the healthy development of the infant formula food industry in China.