Corandomized fat compositions for infant formulas

The invention disclosed herein comprises fat compositions primarily for use in nutritionally complete infant formulas in which the constituent palmitic acid oils and lauric acid oils are corandomized. The invention additionally includes such corandomized fat compositions with medium-chain triglycerides added, particularly for use in nutritional products for preterm or low birthweight infants. The invention further includes such fat compositions in which the constituent palmitic acid oils and oleic acid oils are corandomized. Such corandomization of two or more oils yields a mixture of triglycerides having a substantially different chemical makeup than that of the native oils themselves or than the native oils when randomized individually. Corandomization of the palmitic acid oils and the lauric acid oils or of the palmitic acid oils and the oleic acid oils affords an economical means of providing a very highly absorbed fat composition.

The invention disclosed herein comprises fat compositions primarily for use 
in nutritionally complete infant formulas in which the constituent 
palmitic acid oils and lauric acid oils are corandomized. The invention 
additionally includes such corandomized fat compositions with medium-chain 
triglycerides added, particularly for use in nutritional products for 
preterm or low birthweight infants. Such corandomization of two or more 
oils yields a mixture of triglycerides having a substantially different 
chemical makeup than that of the native oils themselves or than the native 
oils when randomized individually. Corandomization of the palmitic acid 
and the lauric acid oils and of the palmitic acid and oleic acid oils 
affords an economical means of providing a very highly absorbed fat 
composition with a fatty acid profile approaching that of human milk. 
BACKGROUND OF THE INVENTION 
U.S. Pat. No. 3,542,560, issued on Nov. 24, 1970 to Tomarelli et al., 
discloses fat compositions for infant formulas having an increased portion 
of the palmitic acid in the beta (2) position of the triglyceride. This 
increase is obtained by blending lard, or a synthetic beta-monopalmitin, 
with the other oils comprising the fat composition, which have a 
relatively low portion of beta palmitic acid. Such other oils listed are 
corn, soy bean, palm, peanut, coconut, olive, babassu, cotton seed, oleo, 
and tallow. However, the use of lard is unacceptable in many areas of the 
world for religious reasons, and synthetic triglycerides are prohibitively 
expensive for large scale use. Thus, fat compositions for use in infant 
formulas are sought which are broadly acceptable on religious dietary 
grounds, are highly absorbed, have a fatty acid content similar to human 
milk and are economical to manufacture on very large scales. 
Three more recent U.S. patents disclose all vegetable oil fat compositions 
for use in infant nutritional products with palm oil as the sole palmitic 
acid oil. These are U.S. Pat. No. 4,282,265, issued on Aug, 4, 1981, to 
Theuer and U.S. Pat. Nos. 4,614,663 and 4,721,626, issued on Sep. 30, 1986 
and Jan. 26, 1988, respectively, to Rule. 
Most recently, European patent publication No. 0376628, published on Jul. 
4, 1990, to American Home Products Corporation (Tomarelli) discloses all 
vegetable oil fat compositions in which the palmitic acid oil alone is 
randomized. This European patent publication also discloses all vegetable 
oil fat compositions including medium-chain triglycerides for use in 
infant nutritional products for preterm or low birthweight infants in 
which the palmitic acid oil alone is randomized. 
The present invention differs from that of EP 0376628 in that at least one 
palmitic acid oil and one lauric acid oil are corandomized, which causes 
interesterification randomly between the fatty acids of the palmitic acid 
oil and the lauric acid oil. This corandomization of the two oils resulted 
in surprisingly superior absorbability to that found when the palm olein 
oil of the mixture was randomized. Additionally, in the fat compositions 
of the present invention oleo oil may be used as a palmitic acid oil to be 
corandomized with a lauric acid oil. 
In a further aspect of the present invention, at least one palmitic acid 
oil and one oleic acid oil are corandomized which provides a fat blend 
with surprisingly superior absorbability and a close simulation to human 
breast milk.

DETAILED DESCRIPTION OF THE INVENTION 
This invention provides a corandomized fat composition particularly for use 
in a nutritionally complete infant formula, comprising 
(a) 18-30%, calculated on the weight of the fat composition, of one or more 
lauric acid oils selected from coconut oil, babassu oil, and palm kernel 
oil; 
(b) 20-40%, calculated on the weight of the fat composition, of one or more 
palmitic acid oils selected from oleo oil, palm oil, and palm olein oil; 
(c) 13-34%, calculated on the weight of the fat composition, of one or more 
oleic acid oils selected from olive oil, safflower oleic oil, sunflower 
oleic oil, and canola oil; and 
(d) 12-27%, calculated on the weight of the fat composition, of one or more 
linoleic acid oils selected from corn oil, cottonseed oil, safflower oil, 
soybean oil, and sunflower oil, 
wherein at least the palmitic acid oils and the lauric acid oils are 
corandomized, the amounts of the oils being such that the fat composition 
contains, per 100 parts by weight of the total fatty acids present as 
triglycercides, 
(i) 9-20 parts of lauric acid; 
(ii) 10-25 parts of palmitic acid; 
(iii) 2-10 parts of stearic acid; 
(iv) 25-45 parts of oleic acid; and 
(v) 11-28 parts of linoleic acid. 
Preferred corandomized fat compositions of the invention are those wherein 
only the lauric acid oils and palmitic acid oils are corandomized. Also 
preferred are those fat compositions wherein only one oil of each type is 
used, and only one lauric acid oil and one palmitic acid oil are 
corandomized. The preferred palmitic acid oils are palm olein oil and oleo 
oil, of which palm olein oil is most preferred. The preferred lauric acid 
oil is coconut oil The preferred oleic acid oils are safflower oleic oil 
and sunflower oleic oil, and the preferred linoleic acid oil is soybean 
oil. 
Preferred corandomized fat compositions of the invention comprise 
(a) 20-29%, calculated on the weight of the fat composition, of a lauric 
acid oil selected from coconut oil, babassu oil, and palm kernel oil; 
(b) 26-38%, calculated on the weight of the fat composition, of a palmitic 
acid oil selected from oleo oil, palm oil, and palm olein oil; 
(c) 14-30%, calculated on the weight of the fat composition, of an oleic 
acid oil selected from olive oil, safflower oleic oil, sunflower oleic 
oil, and canola oil; and 
(d) 14-27%,calculated on the weight of the fat composition, of a linoleic 
acid oil selected from corn oil, cottonseed oil, safflower oil, soybean 
oil, and sunflower oil, 
wherein the palmitic acid oil and the lauric acid oil are corandomized, the 
amounts of the oils being such that the fat composition contains, per 100 
parts by weight of the total fatty acids present as triglycercides, 
(i) 10-17 parts of lauric acid; 
(ii) 11-22 parts of palmitic acid; 
(iii) 3-8 parts of stearic acid; 
(iv) 30-43 parts of oleic acid; and 
(v) 13-23 parts of linoleic acid. 
Especially preferred corandomized fat compositions of the invention are 
those wherein the oils comprise 
(a) 22-28% coconut oil; 
(b) 30-36% palm olein oil; 
(c) 21-30% safflower oleic oil or sunflower oleic oil; and 
(d) 14-22% soybean oil, 
and wherein the fat composition contains, per 100 parts by weight of total 
fatty acid present as triglycerides, 
(i) 8-14 parts of lauric acid; 
(ii) 15-21 parts of palmitic acid; 
(iii) 3-5 parts of stearic acid; 
(iv) 33-43 parts of oleic acid; and 
(v) 14-21 parts of linoleic acid. 
Also especially preferred are corandomized fat compositions of the 
invention wherein the oils comprise 
(a) 23-29% coconut oil; 
(b) 30-37% oleo oil; 
(c) 14-25% safflower oleic oil or sunflower oleic oil; and 
(d) 18-25% soybean oil, 
and particularly wherein the fat composition contains, per 100 parts by 
weight of total fatty acid present as triglycerides, 
(i) 12-17 parts of lauric acid; 
(ii) 15-21 parts of palmitic acid; 
(iii) 3-5 parts of stearic acid; 
(iv) 30-38 parts of oleic acid; and 
(v) 16-22 parts of linoleic acid. 
Further particularly preferred corandomized fat compositions of the 
invention are those wherein the ratio of the palmitic acid oil to the 
lauric acid oil is between 65/35 palmitic acid oil/lauric acid oil and 
40/60 palmitic acid oil/lauric acid oil. Especially preferred are fat 
compositions of the invention wherein the ratio of the palmitic acid oil 
to the lauric acid oil is between 60/40 palmitic acid oil/lauric acid oil 
and 45/55 palmitic acid oil/lauric acid oil. 
In a further advantageous aspect, this invention provides a corandomized 
fat composition particularly for use in a nutritionally complete infant 
formula, comprising 
(a) 16-32%, calculated on the weight of the fat composition, of one or more 
lauric acid oils selected from coconut oil, babassu oil, and palm kernel 
oil; 
(b) 20-49%, calculated on the weight of the fat composition, of one or more 
palmitic acid oils selected from palm oil, and palm olein oil; 
(c) 13-37%, calculated on the weight of the fat composition, of one or more 
oleic acid oils selected from olive oil, safflower oleic oil, sunflower 
oleic oil, and canola oil; and 
(d) 0-32%, calculated on the weight of the fat composition, of one or more 
linoleic acid oils selected from corn oil, cottonseed oil, safflower oil, 
soybean oil, and sunflower oil, 
wherein at least the palmitic acid oils and the oleic acid oils are 
corandomized, the amounts of the oils being such that the fat composition 
contains, per 100 parts by weight of the total fatty acids present as 
triglycercides, 
(i) 9-22 parts of lauric acid; 
(ii) 13-22 parts of palmitic acid; 
(iii) 28-43 parts of oleic acid; 
(iv) 10-23 parts of linoleic acid; and 
(v) 1.4-3.7 parts of .alpha.-linolenic acid. 
Preferred corandomized fat compositions of this aspect of the invention are 
those wherein only the palmitic acid oils and oleic acid oils are 
corandomized. Also preferred are those fat compositions wherein only one 
oil of each type is used, and only one palmitic acid oil and one oleic 
acid oil are corandomized. The preferred palmitic acid oil is palm olein 
oil. The preferred oleic acid oil is canola oil. The preferred linoleic 
acid oils are corn oil and soybean oil, of which soybean oil is 
particularly preferred. It will be appreciated that the three oleic acid 
oils, canola, safflower oleic, and sunflower oleic oil, have sufficiently 
high linoleic acid contents (20 and 15 percent, respectively) that a 
linoleic acid oil may not be needed to provide the desired nutritional 
amounts of linoleic acid. Most advantageously, the use of canola oil 
provides a relatively high level of .alpha.-linolenic acid which is 
converted to docohexaenoic acid (DHA) in the infant body. DHA is present 
in human milk, but is itself not a consitutent of available vegetable 
oils. DHA is of crucial importance to retinal function. Advantageous 
linoleic acid to .alpha.-linolenic acid ratios of 11 to 1 to 4 to 1 are 
obtained from this aspect of the invention. 
Preferred corandomized fat compositions of the invention comprise 
(a) 16-27%, calculated on the weight of the fat composition, of a lauric 
acid oil selected from coconut oil, babassu oil, and palm kernel oil; 
(b) 30-46%, calculated on the weight of the fat composition, of a palmitic 
acid oil selected from palm oil and palm olein oil; 
(c) 13-34%, calculated on the weight of the fat composition, of an oleic 
acid oil selected front olive oil, safflower oleic oil, sunflower oleic 
oil, and canola oil; and 
(d) 7-26%, calculated on the weight of the fat composition, of a linoleic 
acid oil selected from corn oil, cottonseed oil, safflower oil, soybean 
oil, and sunflower oil, 
wherein the palmitic acid oil and the oleic acid oil are corandomized, the 
amounts of the oils being such that the fat composition contains, per 100 
parts by weight of the total fatty acids present as triglycercides, 
(i) 9-15 parts of lauric acid; 
(ii) 16-22 parts of palmitic acid; 
(iii) 32-42 parts of oleic acid; 
(iv) 10-20 parts of linoleic acid; and 
(v) 2.4-3.7 parts of .alpha.-linolenic acid. 
Linoleic acid to .alpha.-linolenic acid ratios of 9 to 1 to 4 to 1 are 
preferred. 
Especially preferred corandomized fat compositions of the invention are 
those wherein the oils comprise 
(a) 20-25% coconut oil; 
(b) 39-46% palm oil or palm olein oil; 
(c) 14-29% canola oil; and 
(d) 11-20% corn oil or soybean oil, 
wherein the palm olein oil and the canola oil are corandomized, and wherein 
the fat composition contains, per 100 parts by weight of total fatty acid 
present as triglycerides, 
(i) 9-14 parts of lauric acid; 
(ii) 18-22 parts of palmitic acid; 
(iii) 33-39 parts of oleic acid; 
(iv) 15-19 parts of linoleic acid; and 
(v) 2.4-3.7 parts of .alpha.-linolenic acid. 
Linoleic acid to .alpha.-linolenic acid ratios of 9 to 1 to 4 to 1 are 
preferred. 
Further particularly preferred corandomized fat compositions of the 
invention are those wherein the ratio of the palmitic acid oil to the 
oleic acid oil is between 78/22 palmitic acid oil/oleic acid oil and 50/50 
palmitic acid oil/oleic acid oil. Especially preferred are fat 
compositions of the invention wherein the ratio of the palmitic acid oil 
to the oleic acid oil is between 75/25 palmitic acid oil/oleic acid oil 
and 55/45 palmitic acid oil/oleic acid oil. The use of canola oil as the 
oleic acid oil to be corandomized with the palmitic acid oil is further 
advantageous because it reduces the lauric acid content of the resulting 
fat composition to an amount somewhat closer to that of human milk. 
(Compare Table IIIb with Table IV.) 
This invention also provides a corandomized fat composition particularly 
for use in a nutritionally complete preterm (or low birthweight) infant 
formula, comprising 
(a) 8-30%, calculated on the weight of the fat composition, of one or more 
lauric acid oils selected from coconut oil, babassu oil, and palm kernel 
oil; 
(b) 8-32%, calculated on the weight of the fat composition, of one or more 
palmitic oils selected from oleo oil, palm oil, or palm olein oil; 
(c) 8-30%, calculated on the weight of the fat composition, of one or more 
oleic acid oils selected from olive oil, safflower oleic oil, sunflower 
oleic oil, and canola oil; 
(d) 10-30%, calculated on the weight of the fat composition, of one or more 
linoleic acid oils selected from corn oil, cottonseed oil, safflower oil, 
soybean oil, and sunflower oil; and 
(e) 10-50%, calculated on the weight of the fat composition, of 
medium-chain triglycerides (MCT's), 
wherein at least the palmitic acid oils and the lauric acid oils are 
corandomized, the amounts of the oils being such that the fat composition 
contains, per 100 parts by weight of the total fatty acids present as 
triglycercides, 
(i) 8-34 parts of caprylic acid; 
(ii) 4-16 parts of capric acid; 
(iii) 5-22 parts of palmitic acid; 
(iv) 18-37 parts of oleic acid; and 
(v) 7-19 parts of linoleic acid. 
Preferred corandomized, preterm fat compositions of the invention are those 
wherein only the lauric acid oils and palmitic acid oils are corandomized. 
Also preferred are those preterm fat compositions wherein only one oil of 
each type is used, and only one lauric acid oil and one palmitic acid oil 
are corandomized. The preferred palmitic acid oils are palm olein oil and 
oleo oil, of which palm olein oil is most preferred. The preferred lauric 
acid oil is coconut oil The preferred oleic acid oils are safflower oleic 
oil and sunflower oleic oil, and the preferred linoleic acid oil is 
soybean oil 
Preferred corandomized, preterm fat compositions of the invention comprise 
(a) 15-29 %, calculated on the weight of the fat composition, of a lauric 
acid oil selected from coconut oil, babassu oil, and palm kernel oil; 
(b) 15-32 %, calculated on the weight of the fat composition, of a palmitic 
oil selected from oleo oil, palm oil, or palm olein oil; 
(c) 8-30 %, calculated on the weight of the fat composition, of an oleic 
acid oil selected from olive oil, safflower oleic oil, sunflower oleic 
oil, and canola oil; 
(d) 15-27%,calculated on the weight of the fat composition, of a linoleic 
acid oil selected from corn oil, cottonseed oil, safflower oil, soybean 
oil, and sunflower oil: and 
(e) 10-30%, calculated on the weight of the fat composition, of 
medium-chain triglycerides (MCT's), 
wherein the palmitic acid oil and the lauric acid oil are corandomized, the 
amounts of the oils being such that the fat composition contains, per 100 
parts by weight of the total fatty acids present as triglycercides, 
(i) 8-25 parts of caprylic acid; 
(ii) 4-12 parts of capric acid; 
(iii) 7-20 parts of palmitic acid; 
(iv) 25-38 parts of oleic acid; and 
(v) 12-20 parts of linoleic acid. 
Especially preferred preterm, corandomized fat compositions of the 
invention are those wherein the oils comprise 
(a) 22-28% coconut oil; 
(b) 20-30% palm olein oil; 
(c) 19-30% safflower oleic oil or sunflower oleic oil; and 
(d) 14-22% soybean oil; and 
(e) 10-30% MCT's, 
wherein the coconut oil and the palm olein oil are corandomized, and 
wherein the fat composition contains, per 100 parts by weight of total 
fatty acid present as triglycerides, 
(i) 8-20 parts of caprylic acid; 
(ii) 4-8 parts of capric acid; 
(iii) 10-17 parts of palmitic acid; 
(iv) 26-36 parts of oleic acid; and 
(v) 12-20parts of linoleic acid. 
Also especially preferred are corandomized, preterm fat compositions of the 
invention wherein the oils comprise 
(a) 23-29% coconut oil; 
(b) 20-30% oleo oil; 
(c) 14-25% safflower oleic oil or sunflower oleic oil; and 
(d) 18-25% soybean oil; and 
(e) 10-30% MCT's, 
wherein the coconut oil and the oleo oil are corandomized, and particularly 
wherein the fat composition contains, per 100 parts by weight of total 
fatty acid present as triglycerides, 
(i) 8-25 parts of caprylic acid; 
(ii) 4-12parts of capric acid; 
(iii) 7-20 parts of palmitic acid; 
(iv) 30-38 parts of oleic acid; and 
(v) 14-20 parts of linoleic acid. 
Further particularly preferred corandomized fat compositions of the 
invention are those wherein the ratio of the palmitic acid oil to the 
lauric acid oil is between 65/35 palmitic acid oil/lauric acid oil and 
40/60 palmitic acid oil/lauric acid oil. 
Especially preferred are fat compositions of the invention wherein the 
ratio of the palmitic acid oil to the lauric acid oil is between 60/40 
palmitic acid oil/lauric acid oil and 45/55 palmitic acid oil/lauric acid 
oil. 
In a further advantageous aspect, this invention also provides a 
corandomized fat composition particularly for use in a nutritionally 
complete preterm (or low birthweight) infant formula, comprising 
(a) 8-27%, calculated on the weight of the fat composition, of one or more 
lauric acid oils selected from coconut oil, babassu oil, and palm kernel 
oil; 
(b) 10-49%,calculated on the weight of the fat composition, of one or more 
palmitic oils selected from palm oil or palm olein oil; 
(c) 8-45%, calculated on the weight of the fat composition, of one or more 
oleic acid oils selected from olive oil, safflower oleic oil, sunflower 
oleic oil, and canola oil; 
(d) 0-22%, calculated on the weight of the fat composition, of one or more 
linoleic acid oils selected from corn oil, cottonseed oil, safflower oil, 
soybean oil, and sunflower oil; and 
(e) 10-50%, calculated on the weight of the fat composition, of 
medium-chain triglycerides (MCT's), 
wherein at least the palmitic acid oils and the oleic acid oils are 
corandomized, the amounts of the oils being such that the fat composition 
contains, per 100 parts by weight of the total fatty acids present as 
triglycercides, 
(i) 8-34 parts of caprylic acid; 
(ii) 4-16 parts of capric acid; 
(iii) 5-19 parts of palmitic acid; 
(iv) 16-39 parts of oleic acid; 
(v) 9-20 parts of linoleic acid; and 
(vii) 1.4-3.7 parts of .alpha.-linolenic acid. 
Preferred corandomized, preterm fat compositions of the invention are those 
wherein only the palmitic acid oils and the oleic acid oils are 
corandomized. Also preferred are those preterm fat compositions wherein 
only one oil of each type is used, and only one palmitic acid oil and one 
oleic acid oil are corandomized. The preferred palmitic acid oil is palm 
olein oil. The preferred lauric acid oil is coconut oil. The preferred 
oleic acid oil is canola oil, and the preferred linoleic acid oils are 
corn oil and soybean oil. As noted above, canola oil, safflower oil and 
sunflower oleic oil,independently, may provide sufficient levels of 
linoleic acid such that no linoleic acid oil is needed in some of the 
subject preterm fat compositions. 
Preferred corandomized, preterm fat compositions of the invention comprise 
(a) 9-27 %, calculated on the weight of the fat composition, of a lauric 
acid oil selected from coconut oil, babassu oil, and palm kernel oil; 
(b) 15-40 %, calculated on the weight of the fat composition, of a palmitic 
oil selected from palm oil, or palm olein oil; 
(c) 12-33 %, calculated on the weight of the fat composition, of an oleic 
acid oil selected from olive oil, safflower oleic oil, sunflower oleic 
oil, and canola oil; 
(d) 8-22%, calculated on the weight of the fat composition, of a linoleic 
acid oil selected from corn oil, cottonseed oil, safflower oil, soybean 
oil, and sunflower oil; and 
(e) 10-30%, calculated on the weight of the fat composition, of 
medium-chain triglycerides (MCT's), 
wherein the palmitic acid oil and the oleic acid oil are corandomized, the 
amounts of the oils being such that the fat composition contains, per 100 
parts by weight of the total fatty acids present as triglycercides, 
(i) 8-22 parts of caprylic acid; 
(ii) 4-10 parts of capric acid; 
(iii) 9-19 parts of palmitic acid; 
(iv) 23-36 parts of oleic acid; 
(v) 13-19 parts of linoleic acid; and 
(vii) 2.3-3.4 parts of .alpha.-linolenic acid. 
Especially preferred preterm, corandomized fat compositions of the 
invention are those wherein the oils comprise 
(a) 9-27% coconut oil; 
(b) 16-32% palm oil or palm olein oil; 
(c) 16-33% canola oil; 
(d) 9-20% corn oil or soybean oil; and 
(e) 10-30% MCT's, 
wherein the palm olein oil and the canola oil are corandomized, and wherein 
the fat composition contains, per 100 parts by weight of total fatty acid 
present as triglycerides, 
(i) 8-21 parts of caprylic acid; 
(ii) 4-10 parts of capric acid; 
(iii) 10-17 parts of palmitic acid; 
(iv) 27-33 parts of oleic acid; 
(v) 14-18 parts of linoleic acid; and 
(vii) 2.3-3.4 parts of .alpha.-linolenic acid. 
Further particularly preferred corandomized fat compositions of the 
invention are those wherein the ratio of the palmitic acid oil to the 
oleic acid oil is between 78/22 palmitic acid oil/oleic acid oil and 25/75 
palmitic acid oil/oleic acid oil. Especially preferred are fat 
compositions of the invention wherein the ratio of the palmitic acid oil 
to the oleic acid oil is between 65/35 palmitic acid oil/oleic acid oil 
and 35/65 palmitic acid oil/oleic acid oil. 
The corandomized palmitic acid and lauric acid oils and the corandomized 
palmitic and oleic acid oils of the present invention are mixtures of 
triglycerides having unique chemical structures. In native fats and oils, 
the various fatty acids are positioned, i.e. esterified, on one of the 
three hydroxy groups of the glycerol molecule in an ordered pattern that 
is characteristic of the particular fat or oil. In general, the long chain 
saturated fatty acids, C16-C18, are predominantly on the 1 and 3 position, 
the mono and polyunsaturated fatty acids on the 2 or middle position of 
the triglyceride molecule. A second distributional characteristic of the 
fatty acids on the glycerol backbone that exists in nature results in a 
very large percentage of the triglycerides being so-called mixed 
triglycerides, i.e. each of the three fatty acids, or at least two, are 
different. There is only a small amount of simple triglycerides, those in 
which the three hydroxy groups are esterified with the same fatty acids, 
e.g. tripalmitin (C16), triolein (C18), etc. 
Chemical interesterification, also called randomization (since it alters 
the nonrandom distribution of nature), is accomplished by heating the fat 
or oil for a short period of time, usually with a catalyst such as sodium 
methylate. The fatty acids leave their natural position on the 
triglyceride and rearrange in a random fashion, i.e., equally on each of 
the three positions. Thus, one-third of each individual fatty acid is on 
the one position, one-third on the two, and one-third on the three 
position of the triglycerides. Randomization of an individual native fatty 
acid oil also results in an increase in the content of simple 
triglycerides, or in the case of a palmitic acid oil, of triglycerides 
consisting only of the long chain saturated fatty acids palmitic and 
stearic acids. For example, when palm oil or palm olein oil is randomized 
alone, there is an increase in the amount of palmitic-stearic 
triglycerides from approximately 3% in the native oils to 11% in the 
individually randomized oils. Such long chain, completely saturated 
triglycerides are particularly poorly absorbed. 
Corandomization of a lauric acid oil with a palmitic acid oil substantially 
alters the chemical makeup of the independent native oils because the 
fatty acids of both oils intermix with one another on the triglyceride. 
For example, listed below in Table I is the fatty acid makeup of coconut 
oil (a lauric acid oil) and of palm olein oil (a palmitic acid oil): 
TABLE I 
______________________________________ 
Fatty Acid Composition of Coconut Oil and Palm Olein Oil 
Percent in Percent in 
Fatty Acid Coconut Oil 
Palm Olein oil 
______________________________________ 
Lauric (C12) 53.8 0.3 
Myristic (C14) 
17.5 1.0 
Palmitic (C16) 
7.3 38.5 
Stearic (C18) 2.0 4.5 
Oleic (C18:1) 5.6 43.7 
Linoleic (C18:2) 
0.1 10.8 
______________________________________ 
From this list it can be seen that palm olein oil has almost no lauric acid 
or myristic acid. Coconut oil, on the other hand, contains over 50% lauric 
acid and a fairly high percentage of myristic acid also. Thus, when 
coconut and palm olien oil are corandomized, there are many resulting 
triglyceride molecules which have a mixture of palmitic acid and either 
lauric acid or myristic acid or both--which cannot be the case when palm 
olein oil is randomized alone. 
Thus, the resulting corandomized palm olein and coconut oil is not the same 
chemical entity as the mixture of nonrandomized palm olein and coconut 
oils or the mixture of randomized palm olein oil and nonrandomized coconut 
oil. Native palm olein oil is a collection of triglycerides of defined 
structures. Corandomized palm olein oil-coconut oil is a collection of 
triglycerides of entirely different chemical structures. The physical, 
biochemical and nutritional properties of the three oils/mixtures of oils 
are different. 
The effect of corandornization on the positional distribution of fatty 
acids of native palm olein and coconut oils is presented in Table II. The 
alteration in the positional distribution of the fatty acids is indicated 
by the change in the proportion of the fatty acids in the 2-position. 
After randomization, theoretically one-third of each fatty acid should be 
in the 2-position. In practice, however, not all of the fatty acids are 
randomized equally or completely under the specific randomization 
conditions employed or at the determined endpoint of the run. 
TABLE II 
______________________________________ 
Effect Of Corandomization On The Positional Distribution 
Of The Fatty Acid 
Non-randomized Corandomized 
56% PO/44% CoCo* 56% PO/44% CoCo 
% % in % % in 
Fatty acid** 
FA 2-pos. FA 2-pos. 
______________________________________ 
C8 5.6 4.8 5.0 32.0 
C10 3.9 21.4 3.6 37.0 
C12 25.6 66.3 25.0 34.1 
C14 9.5 23.9 9.4 42.6 
C16 24.2 10.1 24.7 34.0 
C18 3.2 12.5 3.3 37.4 
C18:1 22.2 35.1 23.1 28.1 
C18:2 5.8 40.8 5.9 28.8 
______________________________________ 
*CoCo = coconut oil and PO = palm olein oil 
**See table IV for the names of the fatty acids 
The effect of corandomization on the positional distribution of fatty acids 
of native palm olein and canola oils is presented in Table IIa. 
TABLE IIa 
______________________________________ 
Effect Of Corandomization On The Positional Distribution 
Of The Fatty Acids 
Non-randomized Corandomized 
65% PO/35% Can* 65% PO/35% Can* 
% % in % % in 
Fatty acid** 
FA 2-pos. FA 2-pos. 
______________________________________ 
C12 0.2 -- 0.2 33 
C14 0.7 7 0.7 34 
C16 27.5 6 27.8 33 
C18 3.5 44 3.6 32 
C18:1 46.5 8 46.1 33 
C18:2 14.1 49 13.8 33 
______________________________________ 
*PO = palm olein oil and Can = canola oil 
Corandomized palm olein and coconut oil also differs importantly in its 
biochemical properties from a mixture of native palm olein and coconut 
oils. This difference is particularly significant for use in infant 
nutritional products. In the digestion of triglycerides in the intestine, 
pancreatic lipase hydrolyzes the fatty acids at the 1 and 3 position, 
resulting in two free fatty acids and a 2-monoglyceride containing the 
fatty acid of the glyceride 2 position. A long chain saturated fatty acid 
is less well absorbed as a free fatty acid than if it is present in the 
gut as a 2-monoglyceride. 
Palmitic acid is the major saturated faty acid of human milk triglycerides. 
It is a long chain, C16, fatty acid. Long chain fatty acids are not as 
well absorbed as short chain or unsaturated fatty acids, yet the palmitic 
acid of human milk is well absorbed because the palmitic acid of human 
milk is predominantly in the 2-position, and, after intestinal digestion, 
the majority of the palmitic acid is present in the intestine as the more 
readily absorbed 2-monopalmitin. 
As seen in Tables II and IIa above, corandomized palm olein oil/coconut oil 
and corandomized palm olein oil/canmola oil have triple the amount of 
palmitic acid in the 2 position of the triglyceride as do the respective 
mixture of native palm olein oil and native coconut oil or native canola 
oil. Accordingly, the nutritional value of the corandomized fat 
compositions of the invention is significantly improved with respect to 
prior all vegetable oil fat compositions which use only the native 
palmitic acid oils. 
Corandomization may be accomplished by heating from 0.5 to 4 hours, 
preferrably 0.5 to 2 hours, at temperatures from 100.degree.-140.degree. 
C., preferably 110.degree.-130.degree. C., with 0.05-0.50 percent, 
preferably 0.05-0.15 percent, of sodium methylate present. The end point 
of the corandomization process should provide palmitic acid at least 27%, 
and preferrably 33%, in the 2 position of the triglycerides. 
The present invention also provides a nutritionally complete food product 
adapted for human infant nutrition containing the fat compositions 
according to the invention, as fully described above. Such food product 
comprises the fat composition, a protein source, a carbohydrate source, 
and appropriate levels of vitamins, minerals and other nutritional 
factors. The product may be a ready-to-feed liquid, or in the form of a 
powder or concentrated liquid adapted to provide a ready-to-feed form by 
the addition of water and stirring. The product preferably contains 2.2 to 
4.0 g, advantageously about 3.6 g of a fat composition of the invention; 
1.2 to 3.0 g, advantageously about 1.5 g of protein; and 6 to 9 g of 
carbohydrate--per 100 ml of the ready-to-feed liquid formula supplying 
preferably 60-75 kcal per 100 ml. 
As protein sources there may be mentioned casein, salts of casein (e.g. 
potassium caseinate), whey protein concentrate, soybean protein isolate, 
cow's milk protein, or hydrolyzed whey, casein or soy protein. Cow's milk 
protein differs from that of human milk in the proportions present as 
casein and whey protein. Cow's milk has about 80% casein and 20% whey 
proteins, whereas human milk has about 40% casein and about 60% whey 
proteins. Accordingly, the protein used may be adapted to simulate that of 
human milk by supplementing cow's milk protein with an appropriate amount 
of whey protein. Because whey contains a very high proportion of the 
minerals of milk, the whey is subjected to demineralisation, in particular 
by electrodialysis or ultrafiltration, to prepare whey protein. When a 
milk-free diet for infants who are intolerant of cow's milk protein is 
desired, the protein source may be isolated soy protein or hydrolyzed 
casein or whey protein. The proteins may be used in combination. 
As a carbohydrate source lactose is generally preferred in formulas for 
normal, healthy infants. However, lactose would be contraindicated for 
infants suffering from galactosemia, lactose intolerance, or cow's milk 
protein intolerance. (In the latter case, the lactose may contain traces 
of cow's milk protein.) Where a milk-free diet is desired, the 
carbohydrate source may be sucrose, corn syrup solids (glucose polymers), 
or a combination of corn syrup solids with sucrose. The carbohydrates may 
also be used in combination. 
Additionally, the food product (infant formula) would contain nutritionally 
acceptable quantities of the following minerals and vitamins: calcium, 
phosphorus, potassium, sodium, chloride, magnesium, iron, copper, zinc, 
manganese, iodine and selenium; and vitamin A, vitamin D, vitamin E, 
vitamin K.sub.1, vitamin B.sub.1, vitamin B.sub.2, vitamin B.sub.6, 
vitamin B.sub.12, vitamin C, pantothenic acid, niacin, folic acid, biotin, 
choline and inositol. The food product could contain other nutritional 
factors, such as taurine, carnitine, nucleotides, and a source of long 
chain polyunsaturated fatty acids. 
The present invention also provides a nutritionally complete food product 
adapted for the feeding of proterm or low birthweight infants, said 
product containing a fat composition according to the invention as fully 
described above. The product may be a ready-to-feed liquid or a powder or 
a concentrated liquid adapted to provide the ready-to-feed form by the 
addition of water and stirring. The product preferrably contains, per 100 
ml of ready-to-feed formula, 1.5-2.5 g of protein, preferrably 2.0-2.2 g 
of whey predominant protein; 2.2-6.0 g of fat, preferrably 3.5-4.4 g of 
the preferred corandomized fat blend of the present invention; and 
4.7-11.0 g of carbohydrate, preferrably 7.0-8.6 g consisting of 
approximately equal parts of lactose and glucose polymers, said amounts 
supplying preferrably 65-85 kcal/100 ml. Additionally, the proterm food 
product contains the vitamins, minerals and other nutritional factors 
described above for the term formula, but in amounts suitable for the 
preterm or low birthweight infant. 
The invention includes a process for the preparation of the fat composition 
by blending the components (a), (b), (c), and (d) [and (e) for the preterm 
fat composition] together in such proportions that the resultant 
composition has the required composition of fatty acids. Additionally, an 
emulsifying agent such as lecithin or diglycerides, in an amount up to 2 
percent of the total weight of the fat composition, may be blended into 
the fat mixture. Soy bean lecithin concentrate is commonly used, and since 
the concentrate contains essentially the same amount of fatty acids as in 
soybean oil, in the examples of fat blends presented below, 1 percent of 
soybean lecithin concentrate is included in the listed amounts of soybean 
oil. The proportions of the oils to be used can be calculated from the 
fatty acid profiles of the individual oil components. The blending is 
preferably performed at a blending temperature above the melting point of 
the fat mixture, whereby each component oil is in the liquid phase. The 
heating of the oils to the blending temperature and the mixing of the oils 
in a conventional mixing apparatus should be carried out with careful 
temperature control. A blending temperature within the range of about 
36.degree. C. to 50.degree. C. may be used. Oil soluble vitamins are 
normally dissolved in the fat composition as a preliminary step. 
To prepare the nutritionally complete food product, the completed fat 
mixture is mixed with the other components which have been separately 
combined. The combination is then emulsified. Processing to a final 
ready-to-feed liquid, concentrated liquid or powder may be carried out in 
a conventional manner. 
The practice of the invention is further represented by the following 
examples: 
EXAMPLE 1 
Table III presents eight fat blends of the invention, utilizing only the 
four preferred fat ingredients: Blends A and B represent preferred fat 
blends utilizing palm olein oil. Blends C and D represent preferred fat 
blends utilizing oleo oil. In Table III, the fatty acid totals do not add 
up to 100% because only the major fatty acids are included. The fatty acid 
percentage values used elsewhere in the description of the fat 
compositions of the invention are arrived at in a similar manner. The 
ratios of lauric acid oil to palmitic acid oil of fat blends A to H of 
Table IH are shown in Table IIIa. 
TABLE III 
______________________________________ 
Corandomized Fat Blends With Preferred Oils 
And Their Fatty Acid Compositions 
Palm Olein 
Oleo 
Palm Olein 
Oleo Low Hi Low Hi 
A B C D E F G H 
______________________________________ 
Oils 
Coconut 25* 27* 27* 25* 28* 20* 28* 26* 
Palm olein 
32* 35* -- -- 26* 38* -- -- 
Oleo -- -- 35 32 -- -- 26 38 
Safflower 
28 15 15 28 29 27 25 15 
oleic 
Soybean 15 23 23 15 17 15 21 21 
fatty acids** 
C8 1.7 1.9 1.9 1.7 1.9 1.4 1.9 1.8 
C10 1.3 1.4 1.4 1.3 1.4 1.0 1.4 1.3 
C12 13.6 14.7 14.6 13.5 15.2 11.0 15.1 14.0 
C14 4.8 5.1 5.8 5.4 5.2 3.9 5.7 5.7 
C16 17.0 18.2 13.4 12.5 15.1 18.9 11.6 13.9 
C18 3.0 3.2 7.3 6.8 2.9 3.2 6.0 7.1 
C16:1 0.1 0.1 1.0 0.9 0.1 0.1 0.8 1.1 
C18:1 40.6 34.1 35.0 41.5 39.4 42.2 38.1 35.9 
C18:2 16.0 18.8 15.9 13.3 16.6 16.5 16.0 14.8 
C18:3 0.9 1.4 1.5 1.0 1.0 0.9 1.4 1.4 
______________________________________ 
*Oils corandomized 
**See Table IV for the names of the fatty acids 
TABLE IIIa 
______________________________________ 
Ratio Of Palmitic Acid Oil To Lauric Acid Oil 
Percent 
Total Palmitic 
Palmitic/ 
Blend and Lauric Lauric 
______________________________________ 
A 57 56.0/44.0 
B 62 56.4/43.6 
C 62 56.4/43.6 
D 57 56.1/43.9 
E 54 48.0/52.0 
F 58 65.5/34.5 
G 54 48.2/51.8 
H 64 59.0/41.0 
______________________________________ 
Table IIIb below shows the fatty acid compostion of three preferred fat 
blends in which the palmitic acid oil and the oleic acid oil are 
corandomized. 
TABLE IIIb 
______________________________________ 
Preferred Palm Olein/Canola Oil Fat Blends 
And Their Fatty Acid Compositions 
PO/C PO/C PO/C 
63/37 63/37 75/25 
______________________________________ 
Oils 
Coconut 22.0 22.0 22.0 
Palm olein 41.0* 41.0* 45.0* 
Canola 24.0* 24.0* 15.0* 
Corn 13.0 -- -- 
Soybean -- 13.0 18.0 
fatty acids** 
C8 1.5 1.5 1.5 
C10 1.1 1.1 1.1 
C12 12.0 12.0 12.0 
C14 4.3 4.3 4.3 
C16 19.5 19.4 21.1 
C18 3.0 3.2 3.4 
C16:1 0.2 0.2 0.2 
C18:1 37.5 37.1 34.6 
C18:2 16.9 16.5 17.9 
C18:3 2.4 3.0 2.5 
______________________________________ 
*Oils corandomized 
Table IV belowshows the ranges of the fatty acid composition of human milk. 
These ranges were taken from 11 published reports from the U.S., Great 
Britain, Canada, West Germany, Australia and Finland from 1965-1983. 
Further variances from these ranges will be found in other geographic 
areas, for example, where the diet is largely vegetarian or where fish or 
other seafoods are a major food source. The fat compositions of the 
invention have a fatty acid pattern reasonably similar to that of human 
milk. 
TABLE IV 
______________________________________ 
Human Milk Fatty Acid Ranges 
Fatty Acid Ranges Reported 
______________________________________ 
C8 Caprylic 0.1 
C10 Capric 0.8-1.6 
C12 Lauric 3.1-6.3 
C14 Myristic 5.1-7.4 
C16 Palmitic 20.2-25.2 
C18 Stearic 5.5-10.4 
C16:1 Palmitoleic 
3.7-4.1 
C18:1 Oleic 29.4-46.9 
C18:2 Linoleic 7.2-15.6 
C18:3 Linolenic 0.7-2.0 
______________________________________ 
EXAMPLE 2 
Table V below gives seven further examples (I-O) of corandomized fat blends 
of the invention. These examples utilize the different oils in each group 
in the preferred amount for that particular group. Here, and in other 
tables herein, the fatty acids are listed by the number of carbon atoms in 
the chain, also noting positions of unsaturation, according to the 
conventional practice. Reference may be made to Table IV above, "Human 
Milk Fatty Acid Ranges", for correlation of the name of the fatty acid 
with conventional numerical designation. 
TABLE V 
______________________________________ 
Preferred Corandomized Fat Blends 
With Other Oils Within The Class 
A** I J K L M N O 
______________________________________ 
Lauric 
acid oils 
coconut 25* 25* 25* 
babassu 25* 25* 25* 
palm kernel 25* 25* 
Palmitic 
acid oils 
palm olein 32* 32* 
32* 
palm 32* 32* 
oleo 32* 32* 32* 
Oleic 
acid oils 
safflower 
28 28 28 
oleic 
canola 28 28 28 
sunflower 28 28 
oleic 
Linoleic 
acid oils 
soy 15 15 15 
safflower 15 15 
corn 15 15 15 
Fatty 
acids*** 
C12 13.6 13.5 11.4 13.5 11.3 11.3 12.9 12.7 
C14 4.8 5.3 4.8 4.8 4.8 5.3 5.0 5.6 
C16 17.0 12.0 17.0 18.1 18.1 12.0 17.3 13.0 
C18 3.0 6.9 3.5 3.3 3.8 7.4 3.0 6.5 
C18:1 40.6 43.6 42.7 32.5 34.6 45.7 42.8 38.9 
C18:2 16.0 12.0 16.0 21.7 21.7 12.0 16.3 16.7 
C18:3 0.9 0.3 0.9 2.3 2.3 0.3 0.9 2.5 
______________________________________ 
*oils corandomized 
**also in Table III 
***See Table IV for the names of the fatty acids 
EXAMPLE 3 
Tables VI and VII below demonstrate the significant reductions in excretion 
of fat obtained with the corandomized fat blends of the invention. Table 
VI shows the reduction in excretion of the total fatty acids and of the 
palmitic acid itself from a diet containing corandomized coconut-palm 
olein oil compared to one containing the same ratio of nonrandomized 
coconut and palm olein oils. Table VII shows the reduction in excretion of 
palmitic acid from a diet containing corandomized coconut-palm olein oil 
compared to one containing the same ratio of a mixture of randomized palm 
olein oil and native coconut oil. The excretion data given below was 
obtained on young male rats according to the method described in U.S. Pat. 
No. 3,542,560, issued on Nov. 24, 1970, to Tomarelli et al., under "Part 
II" of the Example, at column 4, lines 34-73. Despite the fact that the 
rat absorbs fats very effeciently, marked differences in the fecal 
excretion of fat due to corandomization are readily demonstrated. 
TABLE VI 
______________________________________ 
Fat Excretion Of Mixtures Of Native Coconut And Palm Olein 
Oils Versus That Of Corandomized Coconut-Palm Olein Oil 
Corand. 
Native Corand. Native 
Oils Oil Oils Oil 
Ratio Percent Excretion 
CoCo/PO Total Fatty Acids Palmitic Acid 
______________________________________ 
53/47 3.5 .+-. 1.3 
1.3 .+-. 0.2 
9.7 .+-. 0.7 
3.2 .+-. 0.6 
44/56 5.0 .+-. 0.3 
2.1 .+-. 0.3 
13.2 .+-. 0.7 
5.3 .+-. 0.7 
35/65 7.4 .+-. 0.6 
2.1 .+-. 0.3 
16.6 .+-. 1.3 
4.5 .+-. 0.6 
25/75 7.4 .+-. 0.7 
4.2 .+-. 0.3 
16.1 .+-. 1.5 
8.6 .+-. 0.7 
______________________________________ 
all differences are statistically significant 
Table VIa shows the reduction in excretion of the total fatty acids and of 
the palmitic acid itself from a diet containing corandomized palm 
olein-canola oil compared to one containing the same ratio of 
nonrandomized palm olein and canola oils. 
TABLE VIa 
______________________________________ 
Fat Excretion Of Mixtures Of Native Palm Olein and Canola Oils 
Versus That Of Corandomized Palm Olein-Canola Oil 
Corand. Native Corand. Native 
Oils Oil Oils Oil 
Ratio Percent Excretion 
PO/Can Total Fatty Acids Palmitic Acid 
______________________________________ 
75/25 10.3 .+-. 0.55 
2.66 .+-. 0.15 
22.9 .+-. 1.29 
5.48 .+-. 0.26 
65/35 5.50 .+-. 0.32 
1.74 .+-. 0.27 
14.3 .+-. 0.70 
3.58 .+-. 0.58 
55/45 4.28 .+-. 0.25 
1.62 .+-. 0.10 
11.1 .+-. 0.62 
3.34 .+-. 0.22 
______________________________________ 
all differences are statistically significant 
TABLE VII 
______________________________________ 
Excretion Of Palmitic Acid From 
Corandomized Coconut-Palm Olein Oil Versus That 
For Coconut Oil Plus Randomized Palm Olein Oil 
Coco + Corand. 
Ratio Rand. PO Coco-PO 
Coco/PO Percent Excretion 
______________________________________ 
53/47 11.5 .+-. 1.4 
3.2 .+-. 0.6 
44/56 10.0 .+-. 0.8 
5.3 .+-. 0.7 
35/65 7.8 .+-. 1.2 
4.5 .+-. 0.6 
25/75 10.3 .+-. 0.7 
8.6 .+-. 0.7 
______________________________________ 
all differences are statistically significant 
The data in Table VI demonstrates the surprising reductions in excretion of 
both total fatty acids and of palmitic acid found with the corandomized 
lauric acid-palmitic acid oil of the invention when compared to the same 
mixture of the native (nonrandomized) oils. These significant reductions 
in excretion are only partly explained by the increased amount of palmitic 
acid in the 2-position in the corandomized oil. These data also show the 
particularly signifcant reductions in excretion of both total fatty acid 
and of palmitic acid when the ratio of coconut oil/palm olein oil 
corandomized is 35/65 to 53/47. Again, these improvements due to the 
invention can only be partly explained by the increased amount of the 
palmitic acid in the 2-position of the corandomized oil. 
The data in Table VII demonstrates a further surprising result with respect 
to the corandomized oils of the invention. This data demonstrates 
significant decreases in excretion of palmitic acid of a corandomized 
lauric acid-palmitic acid oil of the invention when compared to a similar 
mixture of native lauric acid oil and randomized palmitic acid oil. These 
results are indeed unexpected since the amount of palmitic acid in the 
2-position is approximately 33% in both the corandomized oil and the mixed 
nonrandomized-randomized oils. 
A possible explanation for these unexpected results lies in the change in 
the profile of the long chain saturated triglycerides of the corandomized 
oil compared to that of the mixture of one native and one randomized oil 
(ie. the palmitic acid oil). The amount of palmitic-stearic triglycerides 
in the corandomized mixtures may be calculated and is shown in Table VIII 
below. 
TABLE VIII 
______________________________________ 
Percentages Of Long Chain Saturated Triglycerides Relative 
To The Proportions Of Coconut Oil And 
Palm Olein Oil That Are Corandomized 
Coconut/palm olein 
% triglycerides containing 
ratio only palmitic and stearic acids 
______________________________________ 
53/47 1.4 
44/36 2.2 
35/65 3.2 
25/75 4.4 
0/100 11.0 
______________________________________ 
From these calculations it can be seen that, as the proportion of coconut 
oil is descreased in the corandomized mixtures, the percentage of 
palmitic-stearic acid triglycerides increases from 1.4% to the 11% that 
results when the palm olein oil is randomized separately. Thus, the 
expecially favorable absorption (ie. reduced excretion) acheived with 
corandomization may be explained not only in the proportion of palmitic 
acid in the 2-position, but also, and apparently much more significantly, 
because of the reduced amount of the long chain saturated triglycerides of 
palmitic and stearic acids, which are poorly digested and absorbed. 
EXAMPLE 4 
Table IX below shows seven corandomized fat blends of the invention 
particularly for use in formulas for preterm or low birthweight infants. 
These fat blends use the preferred lauric and palmitic acid oils for 
corandomization. 
TABLE IX 
______________________________________ 
Fat Blends For Preterm Infants 
S T U V W X** Y 
______________________________________ 
Fat ingredient 
Coconut oil 30 21 12 28 25 27 20 
Palm Olein oil 
10 30 10 24 20 20 15 
Safflower Oleic oil 
25 21 15 8 20 25 20 
Soybean oil 25 18 13 10 15 18 15 
MCT 10 10 50 50 20 10 30 
Fatly acids*** 
C8 8.7 8.1 33.7 33.5 14.9 8.5 21.1 
C10 4.6 4.2 3.8 6.9 7.4 3.0 6.5 
C12 16.6 12.1 7.4 5.5 14.2 15.1 11.6 
C14 5.5 4.2 2.3 1.8 4.8 5.1 3.8 
C16 9.6 15.8 6.7 11.1 11.9 12.6 9.6 
C18 2.4 2.8 1.4 1.7 2.3 2.5 2.0 
C18:1 31.3 34.3 19.6 19.1 23.8 33.5 26.5 
C18:2 18.7 16.1 10.5 9.1 13.3 15.7 12.8 
C18:3 1.5 1.1 0.8 0.6 0.9 1.1 0.9 
______________________________________ 
*MCT--medium chain triglycerides 
**Preferred 
***See Table IV for the names of the fatty acids 
Table X shows fat blends for preterm infants in which oleo oil is the 
palmitic acid oil corandomized with coconut oil. 
TABLE X 
______________________________________ 
Fat Blends For Preterm Infants 
Containing Corandomized Oleo And Coconut Oil 
AA AB AC AD AE AF AG 
______________________________________ 
Fat ingredient 
Coconut oil 27 30 20 12 21 8 25 
Oleo oil 20 10 15 10 30 24 20 
Safflower oleic oil 
25 25 20 15 21 8 20 
Soybean oil 18 25 15 13 18 10 15 
MCT 10 10 30 50 10 50 20 
Fatty acids* 
C8 8.5 8.7 21.1 33.7 8.0 33.4 14.9 
C10 4.4 4.6 10.2 16.0 4.1 15.8 7.4 
C12 14.8 16.4 11.3 7.3 11.5 5.1 13.8 
C14 5.4 5.6 4.0 2.4 4.6 2.1 5.0 
C16 9.8 8.2 7.5 5.3 11.6 7.8 9.1 
C18 4.9 3.6 3.7 2.6 6.3 4.6 4.7 
C16:1 0.6 0.3 0.5 0.3 0.9 0.7 0.6 
C18:1 34.5 31.7 27.2 20.1 35.7 20.2 29.8 
C18:2 14.2 17.9 11.7 9.7 13.9 7.3 11.8 
C18:3 1.2 1.5 1.0 0.8 1.2 0.7 1.0 
______________________________________ 
*See Table IV for the names of the fatty acids 
EXAMPLE 5 
Given below are two examples of the composition of a complete infant 
nutritional food product using a corandomized fat composition of the 
invention. In the examples, the preferred fat composition is used, but any 
corandomized palmitic acid oil-lauric acid oil fat blend of the invention 
may be used. "PO" below stands for palm olein oil, and "S-Oleic" stands 
for safflower oleic oil.) 
______________________________________ 
Example 5 - Term Formulas 
1A 1B 1C 
______________________________________ 
Protein non-fat milk soy protein 
nonfat milk + 
and demineralized 
isolate.backslash. 
deminerized 
whey whey 
Fat (oils) 
PO-25% PO-25% PO-45% 
Coconut-32% Coco.-32% Coco.-22% 
S.-Oleic-28% SfOleic-28% 
Can.-15% 
Soy-15% Soy-15% Soy-18 
Carbohydrate 
lactose sucrose lactose 
______________________________________ 
Constituents per liter 
per liter 
per liter 
______________________________________ 
Energy kcal 676 676 all 
Protein g 15 21 as for 1A 
Fat g 36 36 
Carbohydrate g 72 69 
Water g 904 898 
Linoleic Acid mg 3300 3300 
Vitamin A IU 2000 2000 
Vitamin D IU 400 400 
Vitamin E IU 9.5 9.5 
Vitamin K mcg 55 100 
Thiamin (Vit B1) mcg 
670 670 
Riboflavin (Vit B2) mcg 
1000 1000 
Vitamin B6 mcg 420 420 
Vitamin B12 mcg 1.3 2 
Niacin mcg 5000 5000 
Folic Acid (Folacin) mcg 
50 50 
Pantothenic Acid mcg 
2100 2100 
Biotin mcg 15 35 
Vit C (Ascorbic Acid) mg 
55 55 
Choline mg 100 85 
Inositol mg 32 27 
Taurine mg 40 40 
Carnitine mg 37 8.5 
Nucleotide monophosphates mg 
29.5 -- 
Calcium mg 420 600 
Phosphorus mg 280 280 
Magnesium mg 45 67 
Iron mg (w/wo) 12.0/1.5 11.5 
Zinc mg 5 5 
Manganese mcg 150 150 
Copper mg 470 470 
Iodine mcg 60 60 
Sodium mg 150 200 
Potassium mg 560 700 
Chloride mg 375 375 
______________________________________ 
EXAMPLE 6 
Given below are two examples of the composition of a complete preterm 
infant nutritional food product using a corandomized preterm fat 
composition according to the invention. In the examples, the preferred 
preterm fat composition is used, but any corandomized palmitic acid oil 
/lauric acid oil fat composition of the invention may be used. "PO" below 
stands for palm olein oil, and "MCT" stands for medium-chain 
triglycerides.) 
______________________________________ 
2A 2B 2C 
______________________________________ 
Protein non-fat milk non-fat milk Nonfat + 
mlk and demineralized 
and demineralized 
deminerized 
whey whey whey 
Fat (oils) 
MCT-10% MCT-10% MCT-10% 
PO-20% Oleo-25% PO-30% 
Coco.-27% Coco.-27% Coco.-27 
SafOleic-25% SafOleic-15% Can.-18% 
Soy-18% Soy-23% Soy-15% 
Carbo- lactose and lactose and lactose + 
hydrate glucose glucose glucose 
polymers polymers polymers 
______________________________________ 
Constituents per liter 
per liter 
per liter 
______________________________________ 
Energy kcal 810 810 all 
Protein g 20 22.0 as for 2A 
Fat g 44 42.1 
Carbohydrate g 86 86.5 
Water g 880 882 
Linoleic Acid mg 4000 4050 
Vitamin A IU 2400 8100 
Vitamin D IU 480 2430 
Vitamin E IU 15 36.5 
Vitamin K mcg 70 105 
Thiamin (Vit B1) mcg 
800 2025 
Riboflavin (Vit B2) mcg 
1300 2835 
Vitamin B6 mcg 500 2025 
Vitamin B12 mcg 2 3.2 
Niacin mcg 6300 36450 
Folic Acid (Folacin) mcg 
100 284 
Pantothenic Acid mcg 
3600 12150 
Biotin mcg 18 16.2 
Vit C (Ascorbic Acid) mg 
70 284 
Choline mg 127 64.8 
Inositol mg 32 200 
Taurine mg 48 48 
Carnitine mg 49 59 
Nucleotide monophosphates mg 
29.5 29.5 all 
Calcium mg 750 1000 as for 2A 
Phosphorus mg 400 600 
Magnesium mg 70 81 
Iron mg 3 2.4 
Zinc mg 8 10.5 
Manganese mcg 200 105 
Copper mcg 700 1417.5 
Iodine mcg 83 81 
Sodium mg 320 405 
Potassium mg 750 972 
Chloride mg 530 729 
______________________________________