Abstract: Human milk fat is dispersed in the form of emulsified fat globules, which are encapsulated by three layers of fat globule membranes. Recent studies have demonstrated that the composition of milk fat globule membrane play a crucial role in the growth and development of infants and young children. In this article, we review the composition and content of milk fat globule membrane, especially phospholipids, the nutritional role of added fat globule membrane in formula milk powder for infants and young children, and the current commercially available products rich in milk fat globule membrane as well as and their preparation methods. This review can provide the scientific basis for narrowing the differences between infant formula and the nutritional requirements of infants and young children.

Key words: milk fat globule membrane, phospholipid composition, nutritional properties, product and preparation method