Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders
Abstract
The lipid fraction of follow-on formulas (FOFs) is commonly based on refined vegetable oils (RVOs). However, growing interest in biomimetic lipid systems has highlighted plant oil bodies (OBs) from oilseeds as a promising natural alternative. This study aimed to provide a proof-of-concept for the development of innovative FOFs incorporating a vegetable cream rich in OBs extracted from oilseeds. Three FOFs were formulated using different fat sources: RVO, RVO with dairy cream (RVO/DC), and vegetable cream with dairy cream (VC/DC). These FOFs were spray-dried at 180/80°C or 255/105°C. Increasing drying temperatures led to a higher free fat content in RVO and RVO/DC but not in VC/DC. Whey protein denaturation/aggregation extent reached up to 25% during spray-drying, the direction and magnitude of the temperature effect depending on both formulation and protein. Particle organization depended on the composition of FOF, with a protein film observed at the particle surface in the presence of vegetable cream. Lower drying temperatures therefore appear preferable for conventional FOFs, whereas fat fraction and particle organization of VC/DC remained less affected by increasing temperature. Future research should investigate the nutrient digestibility of OB-based FOFs to further assess their potential application in infant nutrition.
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BibTeX
@article{cancalon2026impact,
title = {{Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders}},
author = {Mathilde Cancalon and Gaëlle Tanguy and Emeline Goussé and Éric Lacroux and Romain Valentin and Françoise Boissel and Pascal Lecouillard and Jordane Ossemond and Yann Le Gouar and Didier Dupont and Claire Bourlieu-Lacanal and Romain Jeantet and Amélie Deglaire and Jeehyun Lee},
journal = {LWT - Food Science and Technology},
year = {2026},
month = oct,
doi = {10.1016/j.lwt.2026.119945},
url = {https://hal.inrae.fr/hal-05748462v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders
AU - Mathilde Cancalon
AU - Gaëlle Tanguy
AU - Emeline Goussé
AU - Éric Lacroux
AU - Romain Valentin
AU - Françoise Boissel
AU - Pascal Lecouillard
AU - Jordane Ossemond
AU - Yann Le Gouar
AU - Didier Dupont
AU - Claire Bourlieu-Lacanal
AU - Romain Jeantet
AU - Amélie Deglaire
AU - Jeehyun Lee
PY - 2026
DA - 2026/10/15
JO - LWT - Food Science and Technology
DO - 10.1016/j.lwt.2026.119945
UR - https://hal.inrae.fr/hal-05748462v1
AB - The lipid fraction of follow-on formulas (FOFs) is commonly based on refined vegetable oils (RVOs). However, growing interest in biomimetic lipid systems has highlighted plant oil bodies (OBs) from oilseeds as a promising natural alternative. This study aimed to provide a proof-of-concept for the development of innovative FOFs incorporating a vegetable cream rich in OBs extracted from oilseeds. Three FOFs were formulated using different fat sources: RVO, RVO with dairy cream (RVO/DC), and vegetable cream with dairy cream (VC/DC). These FOFs were spray-dried at 180/80°C or 255/105°C. Increasing drying temperatures led to a higher free fat content in RVO and RVO/DC but not in VC/DC. Whey protein denaturation/aggregation extent reached up to 25% during spray-drying, the direction and magnitude of the temperature effect depending on both formulation and protein. Particle organization depended on the composition of FOF, with a protein film observed at the particle surface in the presence of vegetable cream. Lower drying temperatures therefore appear preferable for conventional FOFs, whereas fat fraction and particle organization of VC/DC remained less affected by increasing temperature. Future research should investigate the nutrient digestibility of OB-based FOFs to further assess their potential application in infant nutrition.
SN - 0023-6438
SN - 1096-1127
ER -