Abstract: A wet process was used to prepare infant formula by spray-drying after adding different concentrations of cholesterol to emulsions containing milk fat globule membrane materials, and the fat encapsulation rate, reconstitutability, physical stability and digestive properties after reconstitution of the formula were evaluated. The results showed that the maximum fat encapsulation rate of 86.43% was reached when cholesterol was added at a level of 20 mg/13 g (milk powder), and both the wetting time and dispersion time were the shortest. During in vitro digestion, the formula added with 20 mg of cholesterol showed the smallest particle size, uniform fat distribution and the largest fatty acid release. Furthermore, we explored the mechanism for the effect of cholesterol addition into infant formula on lipid digestion and absorption. This study provides a new idea for humanizing the composition and function of infant formula.

Key words: cholesterol; infant formula; stability; simulated digestion in vitro; fatty acid release