Randomized palm oil fat composition for infant formulas

Disclosed herein are all vegetable oil fat compositions having a randomized palmitic acid oil as the sole palmitic acid oil. The novel all vegetable oil fat compositions are particularly for use in human infant nutritional products and combine a lauric acid oil, an oleic acid oil and a linoleic acid oil with the randomized palmitic acid oil. Sunflower oleic oil and canola (LEAR) oil may be used as oleic acids oils. For preterm or low birth weight infants, medium-chain triglycerides (MCTs) are also included in the all vegetable oil fat compositions of the invention.

The invention disclosed herein comprises all vegetable oil fat compositions 
particularly for use in human infant nutritional products. This invention 
marks the first use of a randomized palmitic acid oil in the fat 
composition of an infant formula. A randomized palmitic acid oil is 
produced by catalytic interesterification of a native palmitic acid oil 
and is a chemically and physiologically different oil than the untreated 
native palmitic oil. 
In the all vegetable oil fat compositions of the invention a randomized 
palmitic acid oil is the sole palmitic acid oil and is combined with a 
lauric acid oil, an oleic acid oil, and a linoleic acid oil. The invention 
additionally includes such all vegetable oil fat compositions with 
mediumchain triglycerides added, particularly for use in nutritional 
products for low birth weight or premature infants. The all vegetable oil 
fat compositions of the invention have a significant portion of their 
palmitic acid in the 2 position of the triglyceride, as does the fat of 
human milk, and are as well absorbed as the fat of human milk. 
BACKGROUND OF THE INVENTION 
Two all vegetable oil fat compositions comprised of four types of fatty 
acid oils disclosed recently are those of Richard C. Theuer in U.S. Pat. 
No. 4,282,265, issued on Aug. 4, 1981, and Arthur W. T. Rule in U.S. Pat. 
No. 4,614,663, issued on Sept. 30, 1986, and U.S. Pat. No. 4,721,626 
issued on Jan. 26, 1988. Both of these fat compositions are also 
particularly for use in infant nutritional products. 
The all vegetable oil fat compositions disclosed by Theuer have the 
following components, wherein percentages are calculated on a weight 
percentage basis of the fat composition: 
(a) 20-50% of a palmitic acid oil selected from palm oil, 
(b) 10-45% of a lauric acid oil selected from coconut oil, babassu oil, and 
palm kernal oil, 
(c) 10-25% of an oliec acid oil selected from oleic oil or olive oil, 
(d) 0-20% of a linoleic acid oil selected from corn oil, soybean oil, 
safflower, and sunflower oil, 
the amounts of such oils selected being such that the fat composition 
contains, per 100 parts by weight of fatty acids present as triglycerides, 
(i) 18 to 28 parts of palmitic acid 
(ii) 28 to 46 parts of oleic acid 
(iii) 6 to 16 parts of linoleic acid, and 
(iv) the aggregate of palmitic acid and oleic acid exceeds 50 parts. 
Theuer does not show the range of stearic acid in such fat compositions and 
does not give any absorption data for his disclosed all vegetable oil fat 
compositions. 
The all vegetable oil fat compositions disclosed by Rule have the following 
components, wherein percentages are calculated on a weight percentage 
basis of the fat composition: 
(a) 25-35% of a palmitic acid oil selected from palm oil, 
(b) 27-30% of a lauric acid oil selected from coconut oil, babassu oil, and 
palm kernel oil, 
(c) 13-25% of an oleic acid oil selected from olive oil and oleic oil, and 
(d) 22% of an linoleic acid oil selected from soybean oil, corn oil, 
safflower oil, sunflower oil or cottonseed oil, or 22% of sunflower oil 
plus 2% of safflower oil, the amounts of the oil (and 0-2% lecithin) being 
such that, per 100 parts by weight of fatty acids, the fatty acid 
composition is: 
(i) 18 to 26, preferably 18 to 24, advantageously 18 to 22 parts by weight 
of the sum of palmitic and stearic acids, 
(ii) 7 to 25, preferably 15 to 22, parts by weight of the sum of lauric and 
myristic acids, 
(iii) 28 to 44, preferably 30 to 36, parts by weight of oleic acid, and 
(iv) 17 to 22, preferably 18 to 20 parts by weight of linoleic acid.

DETAILED DESCRIPTION OF THE INVENTION 
The novel all vegetable oil fat compositions of the invention utilize 
randomized palm oil or randomized palm olein oil as the sole palmitic acid 
oil source, combined with one or more lauric acid oils, one or more oleic 
acid oils, and one or more linoleic acid oils. Additionally, the novel fat 
compositions of the invention have a higher oleic acid oil content than 
either the Theuer or Rule fat compositions. The inclusion of canola oil 
(low erucic acid rapeseed or LEAR oil) and sunflower oleic oil as oleic 
acid oils is a further novel feature of the fat compositions of the 
invention. 
The fat compositions of the invention are as well absorbed as the fat of 
human milk and have a significantly greater portion of their palmitic acid 
in the 2 position of the triglyceride, as in human milk, than such prior 
all vegetable oil fat compositions. In addition to improving the 
positional distribution of palmitic acid, the fat compositions of the 
invention have a fatty acid profile which simulates that of human milk, 
with the lauric acid and palmitic acid levels adjusted to provide maximum 
absorption. 
In a second aspect, the invention includes all vegetable oil fat 
compositions particularly for use in infant formulas for preterm (or low 
birth weight) infants. The preterm fat compositions of the invention 
include medium-chain triglycerides (MCTs) with a randomized palmitic acid 
oil, a lauric acid oil, an oleic acid oil and a linoleic acid oil. 
In its first aspect, this invention comprises an all vegetable oil fat 
composition particularly for use in a nutritionally complete infant 
formula, said fat composition comprising 
(a) 20-35%, calculated on the weight of the fat composition, of one or two 
palmitic acid oils selected from randomized palm oil or randomized palm 
olein oil; 
(b) 25-31%, 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; 
(c) 28-35%, 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) 8-17%, 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, 
the amounts of the oils being such that the fat composition contains, per 
100 parts by weight of total fatty acids present as triglycerides, 
(i) 10-18 parts of lauric acid; 
(ii) 13-24 parts of palmitic acid; 
(iii) 2-5 parts of stearic acid; 
(iv) 30-45 parts of oleic acid; and 
(v) 11-24 parts of linoleic acid. 
In the fat compositions of the invention the saturated fatty acids 
represent 36-48%, and preferably 40-46%, by weight of the total fatty 
acids. 
Preferred fat compositions of the invention comprise 
(a) 22-28% of a randomized palmitic acid oil selected from randomized palm 
oil or randomized palm olein oil; 
(b) 25-31% of a lauric acid oil selected from coconut oil, babassu oil, and 
palm kernel oil; 
(c) 32-35% of an oleic acid oil selected from safflower oleic oil, 
sunflower oleic oil, and canola oil; and 
(d) 11-15% of one or two linoleic acid oils selected from corn oil, 
safflower oil, soybean oil and sunflower oil. 
Also preferred are those fat compositions which include only one linoleic 
acid oil. 
The preferred randomized palmitic acid oil is randomized palm olein oil. 
The preferred lauric acid oil is coconut oil. The preferred oleic acid oil 
is safflower oleic oil. The preferred linoleic acid oils are soybean oil 
and corn oil, or which soybean oil is particularly preferred. Preferred 
fat compositions of the invention comprise, by total weight of fatty acids 
present as triglycerides, 
(i) 13-17 parts of lauric acid, 
(ii) 14-21 parts of palmitic acid, 
(iii) 2-4 parts of stearic acid, 
(iv) 35-43 parts of oleic acid, and 
(v) 12-17 parts of linoleic acid. 
Particularly preferred fat compositions of the invention comprise 
(a) 22-28% of a randomized palmitic acid oil selected from randomized palm 
oil or randomized palm olein oil; 
(b) 25-31% of a lauric acid oil which is coconut oil; 
(c) 32-35% of an oleic acid oil selected from safflower oleic oil, 
sunflower oleic oil, and canola oil; and 
(d) 11-15% of a linoleic acid oil selected from corn oil, safflower oil, 
soybean oil and sunflower oil, 
the amounts of the oils being such that the fat composition contains, per 
100 parts by weight of total fatty acids present as triglycerides, 
(i) 13-17 parts of lauric acid; 
(ii) 14-21 parts of palmitic acid; 
(iii) 2-4 parts of stearic acid; 
(iv) 35-43 parts of oleic acid; and 
(v) 12-17 parts of linoleic acid. 
An especially preferred fat composition of the invention comprises 
(a) 25% randomized palm olein oil; 
(b) 28% coconut oil; 
(c) 33% safflower oleic oil; and 
(d) 14% soybean oil, 
the amounts of the oils being such that the fat compositions contain, per 
100 parts by weight of total fatty acids present as triglycerides, 
(i) 16 parts of lauric acid; 
(ii) 15 parts of palmitic acid; 
(iii) 3 parts of stearic acid; 
(iv) 41 parts of oleic acid; and 
(v) 15 parts of linoleic acid. 
In its second aspect, the invention comprises an all vegetable oil fat 
composition particularly for use in a nutritionally complete infant 
formula for preterm (or low birth weight) infants, said preterm fat 
composition comprising 
(a) 10-30%, calculated on the weight of the fat composition, of one or two 
palmitic acid oils selected from randomized palm oil or randomized palm 
oleic oil; 
(b) 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; 
(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) 10-25%, 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 (MCTs), 
the amount of the oils being such that the fat composition contains, per 
100 parts by weight of total fatty acids present as triglycerides, 
(i) 8-34 parts of caprylic acid; 
(ii) 4-16 parts of capric acid; 
(iii) 7-16 parts of palmitic acid; 
(iv) 19-35 parts of oleic acid; and 
(v) 9-18 parts of linoleic acid. 
The medium-chain triglycerides (MCTs) used in the invention are made up of 
a mixture of C6 (1 to 2%), C8 (65 to 75%), C10 (25 to 35%) and C12 (1 to 
2%) medium-chain fatty acids. These MCTs are made by hydrolysis of coconut 
oil, followed by fractionation of the fatty acids. The first fraction 
(C6-C12) is then esterified with glycerol, with or without a catalyst. 
See, for example, V. K. Babayan, "Medium-chain triglycerides--their 
composition, preparation, and application", Journal of the American Oil 
Chemists' Society, 45, 23-5 (1968). Other nutritionally acceptable MCTs 
from other sources may be used in the practice of the invention. MCTs 
having predominantly C8 and C10 are preferred. 
Preferred preterm fat compositions of the invention comprise 
(a) 15-25% of a randomized palmitic acid oil selected from randomized palm 
oil or randomized palm olein oil; 
(b) 20-30% of a lauric acid oil selected from coconut oil, babassu oil and 
palm kernel oil; 
(c) 20-30% of an oleic acid oil selected from safflower oleic oil, 
sunflower oleic oil, and canola oil; 
(d) 14-21% of one or two linoleic acid oils selected from corn oil, 
safflower oil, soybean oil and sunflower oil; and 
(e) 10-25% of medium-chain triglycerides (MCTs). 
Also preferred are those preterm fat compositions which include only one 
linoleic acid oil. 
The preferred randomized palmitic acid oil is randomized palm olein oil. 
The preferred lauric acid oil is coconut oil. The preferred oleic acid oil 
is safflower oleic oil. The preferred linoleic acid oils are soybean oil 
and corn oil, of which soybean oil is particularly preferred. The 
preferred medium-chain triglycerides (MCTs) comprise 60-70% caprylic acid 
(C8) and 25-35% capric acid (C10). 
Preferred fat compositions of the invention comprise, by total weight of 
fatty acids present as triglycerides, 
(a) 8-18 parts of caprylic acid, 
(b) 4-9 parts of capric acid, 
(c) 10-14 parts of palmitic acid, 
(d) 25-35 parts of oleic acid, and 
(e) 12-17 parts of linoleic acid. 
Lauric acid is present in 5-17 parts, and preferrably 12-17 parts. 
Particularly preferred preterm fat compositions of the invention comprise 
(a) 15-25% of a randomized palmitic acid oil selected from randomized palm 
oil or randomized palm olein oil; 
(b) 20-30% of a lauric acid oil which is coconut oil; 
(c) 20-30% of an oleic acid oil selected from safflower oleic oil, 
sunflower oleic oil, and canola oil; 
(d) 14-21% of a linoleic acid oil selected from corn oil, safflower oil, 
soybean oil and sunflower oil, and 
(e) 10-25% of medium-chain triglycerides (MCTs), the amounts of the oils 
being such that the fat composition contains, per 100 parts by weight of 
total fatty acids present as triglycerides, 
(i) 8-18 parts of caprylic acid; 
(ii) 4-9 parts of capric acid; 
(iii) 10-14 parts of palmitic acid; 
(iv) 25-35 parts of oleic acid; and 
(v) 12-17 parts of linoleic acid. 
An especially preferred fat composition of the invention comprises 
(a) 20% randomized palm olein oil; 
(b) 27% coconut oil; 
(c) 25% safflower oleic oil; 
(d) 18% soybean oil; and 
(e) 10% medium-chain triglycerides (MCTs), 
the amounts of the oils being such that the fat compositions contain, per 
100 parts by weight of total fatty acids present as triglycerides, 
(i) 8-9 parts of caprylic acid; 
(ii) 4-5 parts of capric acid; 
(iii) 12-13 parts of palmitic acid; 
(iv) 33-34 parts of oleic acid; and 
(v) 15-16 parts of linoleic acid. 
Randomized palm oil and randomized palm olien oil differ chemically and 
nutritionally from native palm oil and native palm olein oil. 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 distribution 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 acid, 
e.g., tripalmitin (C16), triolein (C18), etc. 
Interesterification, also called randomization (since it alters the 
non-random 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 position. 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. Interesterification also results in an 
increase in the content of simple triglycerides. For example, in an oil 
rich in lauric acid (C12), after randomization there would be an increase 
in the amount of trilaurin. Randomization of native palmitic acid oils 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, sodium methylate present. The endpoint of the randomization 
process should provide palmitic acid at least 27%, and preferably 33%, in 
the 2 position of the triglycerides. 
Thus, the resulting randomized palm oil is not the same chemical entity as 
the untreated native palm oil. Native palm oil is a collection of 
triglycerides of defined structures. Randomized palm oil is a collection 
of triglycerides of entirely different chemical structures. The physical 
properties are different. For example, randomization generally results in 
an increase in the melting point. 
The fatty acid composition of a native palm and palm olein oil and of the 
same two oils after interesterification treatment is presented in Table I. 
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. Only five of the major fatty acids are included in this table, 
and the percentages therefore do not add up to 100 percent. After 
randomization, theoretically one-third of the 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 I 
______________________________________ 
Effect of Randomization On the Positional Distribution 
Of the Fatty Acids 
Random- Random- 
Native ized Native ized 
Palm Oil Palm Oil Palm Olein 
Palm Olein 
______________________________________ 
C14 1.72* (22)** 1.50 (37) 
1.3 (20.0) 
1.3 (33.3) 
C16 43.91 (17) 42.14 (35) 
40.4 (13.4) 
39.8 (32.9) 
C18 4.24 (21) 4.49 (39) 
4.1 (19.7) 
4.1 (40.2) 
C18:1 38.42 (48) 40.29 (31) 
41.8 (47.3) 
41.8 (30.7) 
C18:2 9.61 (59) 9.90 (32) 
9.6 (56.5) 
9.5 (30.8) 
______________________________________ 
*percent of total fatty acids 
**percent in the 2position 
The effect of randomization on the degree of alteration of the melting 
point depends on the particular oil. The greatest change observed has been 
with a sample of palm olein oil (soft palm oil), which had a melting point 
of 15.degree. C. before randomization and 39.5.degree. C. after 
randomization, a marked demonstration of the change in chemical 
composition. The native palm olein oil of the above example had a melting 
point of &lt;23.degree. C., whereas the resulting randomized palm olein oil 
had a melting point of 45.degree. C. 
Native palm oil or palm olein oil and randomized palm oil or palm olein oil 
also differ importantly in their biochemical properties. 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 monoglyceride. 
Palmitic acid is the major saturated fatty 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 2monopalmitin. 
As seen above, randomized palm and palm olein oil have double the amount of 
palmitic acid in the 2 position of the triglyceride as do native palm and 
palm olein oil. Accordingly, the nutritional value of the fat compositions 
of the invention is significantly improved with respect to the prior all 
vegetable oil fat compositions, which use only the native palmitic acid 
oils. 
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 cabohydrate 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 
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 or casein 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. 
Where a milk-free diet for infants who are intolerant of cow's milk 
protein is desired, the protein source may be isolate 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 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 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. Soybean 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. Processing to a final ready-to-feed liquid, concentrated liquid 
or powder may be carried out in a conventional manner. 
Table II presents a comparison of the fatty acid composition of human milk 
fat and of three fat blends of the invention, utilizing only the four 
preferred fat ingredients: A the preferred, fat blend; B, a low randomized 
palm olein fat blend; and C a high randomized palm olein. A separate 
subtotal is given for each column for the listed saturated and unsaturated 
fatty acids. In Table I, the fatty acid totals do not add up to 100% 
because only the major fatty acids are included. The fatty acid percentage 
values used in the description of the fat compositions of the invention 
are arrived at in a similar manner. 
TABLE II 
______________________________________ 
Randomized Palm Olien Oil 
Fat Blands and Fatty Acid Composition 
B C 
Low High 
Rand. Rand. 
A Palm Palm Human 
Preferred 
Olein Olein Milk* 
______________________________________ 
Oils 
Randomized palm olein oil 
25 20 35 
(palmitic) 
Coconut oil (lauric) 
28 28 28 
Safflower oleic oil (oleic) 
33 35 28 
Soybean oil (linoleic) 
14 17 9 
Fatty acids 
C8 - Caprylic 2.0 2.0 2.0 0.0 
C10 - Capric 1.5 1.4 1.5 1.2 
C12 - Lauric 15.6 15.5 15.8 4.8 
C14 - Myristic 5.4 5.3 5.6 6.4 
C16 - Palmitic 14.7 13.1 17.8 23.1 
C18 - Stearic 2.8 2.7 3.0 8.2 
Saturated Sub total 
42.0 10.0 45.7 43.7 
C16:1 - Palmitoleic 
0.1 0.1 0.1 1.2 
C18:1 - Oleic 40.8 41.0 39.0 36.6 
C18:2 - Linoleic 
15.2 16.7 12.6 12.5 
C18:3 - Linolenic 
0.9 0.9 1.0 1.2 
Unsaturated Sub total 
57.0 58.7 52.7 51.5 
Total 99.0 98.7 98.4 95.2 
______________________________________ 
*Composite values from 11 published reports from the U.S., Great Britain, 
Canada, West Germany, Australia and Finland from 1965-1983. 
The fatty acid content of human milk is not a set constant, but varies 
depending largely upon the local diet and somewhat on the stage of 
lactation. Thus, the range of variance of the fatty acid content of human 
milk of the eleven studies from which the composite figures of Table II 
were obtained is given in Table III below. 
TABLE III 
______________________________________ 
Human Milk Fatty Acid Range 
Range 
Fatty Acid 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 
______________________________________ 
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. 
Table IV below gives either further examples (D-K) of randomized palmatic 
acid oil fat blends of the invention. These examples represent the low and 
high values for lauric, palmitic, linoleic and linolenic acids utilizing 
the vegetable oil in each group having the lowest and highest content, 
respectively, of each of these four fatty acids. 
TABLE IV 
______________________________________ 
Low/High Randomized Palm Oil Fat Blends 
______________________________________ 
Range D E F G 
______________________________________ 
coconut 25-31 -- 31 31 -- 
babassu 25 -- -- -- 
palm kernel -- -- -- 25 
rand palm 20-35 -- -- -- 35 
rand palm olein 23 20 20 -- 
safflower oleic 
28-35 -- 34 35 -- 
olive 35 -- -- 28 
canola -- -- -- -- 
corn -- -- -- -- 
soy -- 15 -- -- 
sunflower 8-17 17 -- -- -- 
safflower -- -- 14 -- 
cottonseed -- -- -- 12 
lauric C12 11.7 17.2 17.1 12.7 
myristic 
C14 4.7 5.8 5.8 5.1 
palmitic 
C16 18.2 13.1 13.0 24.1 
stearic 
C18 4.0 2.7 2.6 3.3 
Unsaturated total* 
41.7 42.6 42.4 46.4 
palmoleic 
C16:1 0.7 0.1 -- 0.5 
oleic C18:1 39.6 39.9 38.8 38.0 
linoleic 
C18:2 16.7 15.4 17.7 14.5 
linolenic 
C18:3 0.6 0.9 0.1 0.2 
Saturated total* 57.7 56.2 56.6 53.2 
______________________________________ 
Range H I J K 
______________________________________ 
coconut 25-31 31 -- -- -- 
babassu -- -- 31 -- 
palm kernel -- -- -- 25 
rand palm 20-35 20 -- 35 -- 
rand palm olein -- 23 -- 23 
safflower oleic 
28-35 -- 35 -- -- 
olive -- -- 26 -- 
canola 32 -- -- 35 
corn -- 17 -- -- 
soy -- -- -- -- 
sunflower 8-17 -- -- -- -- 
safflower 17 -- -- 17 
cottonseed -- -- 8 -- 
lauric C12 16.7 11.8 14.0 13.2 
myristic 
C14 5.7 4.8 5.9 5.0 
palmitic 
C16 13.8 14.1 23.1 14.4 
stearic 
C18 2.9 3.0 4.0 2.7 
Unsaturated total* 
42.8 36.8 50.7 36.4 
palmoleic 
C16:1 -- 0.1 0.5 -- 
oleic C18:1 30.6 44.7 36.5 35.7 
linoleic 
C18:2 22.8 17.4 11.8 23.9 
linolenic 
C18:3 2.6 0.2 0.2 0.6 
Saturated total* 56.6 62.6 49.2 63.1 
______________________________________ 
In addition to those fatty acids listed, the totals include other fatty 
acids present in smaller percentages. 
Table V below gives seven further examples (L-R) of randomized palmitic 
acid oil fat blends of the invention. These examples utilize the different 
vegetable oils in each group in the preferred amount for that particular 
group. 
TABLE V 
______________________________________ 
Fatty Acid Composition Of Blends of the Preferred 
Amounts of Each Class of Oil 
L M N O P Q R 
______________________________________ 
coconut -- 28 -- 28 28 -- -- 
babassu 28 -- -- -- -- 28 -- 
palm kernel -- -- 28 -- -- -- 28 
rand palm -- -- 25 -- -- 25 -- 
rand palm olein 
25 25 -- 25 25 -- 25 
safflower oleic 
33 -- -- 33 -- -- -- 
olive -- -- 33 -- -- 33 -- 
canola -- -- -- -- 33 -- 33 
sunflower oleic 
-- 33 -- -- -- -- -- 
corn -- -- -- 14 -- -- -- 
soy 14 -- -- -- -- -- -- 
sunflower -- 14 -- -- -- -- -- 
safflower -- -- -- -- 14 -- 14 
cottonseed -- -- 14 -- -- 14 -- 
lauric C12 13.2 15.5 14.3 15.6 15.5 12.6 14.7 
myristic 
C14 5.4 5.3 5.5 5.4 5.3 5.3 5.6 
palmitic 
C16 14.7 14.3 21.5 14.7 14.6 21.1 15.0 
stearic 
C18 3.4 2.7 3.0 2.6 2.8 3.6 2.7 
Unsaturated total* 
40.1 42.8 45.5 41.7 41.7 46.0 39.4 
palmoleic 
C16:1 0.1 0.1 0.6 0.1 0.1 0.6 0.1 
oleic C10:1 43.1 39.1 38.0 41.2 32.9 37.8 35.4 
linoleic 
C18:2 15.2 17.9 15.2 15.6 21.1 14.9 21.4 
linolenic 
C18:23 0.9 0.1 0.2 0.2 0.5 0.2 2.7 
Saturated total* 
59.5 56.2 53.9 57.0 57.3 53.3 60.1 
______________________________________ 
*In addition to those fatty acids listed, the totals include other fatty 
acids present in smaller percentages. 
In Table VI below are examples of preterm fat blend compositions of the 
invention. These examples use the preferred MCTs and the preferred 
randomized palmitic acid oil, lauric acid oil, oleic acid oil and linoleic 
acid oil. The asterisk at fat blend X indicates that this is the 
particularly preferred preterm fat blend composition. 
TABLE VI 
______________________________________ 
Randomized Palm Olein Oil 
Preterm Fat Blends, and Fatty Acid Composition 
S T U V W X* Y 
______________________________________ 
MCTs 10 10 50 50 20 10* 30 
RPOO** 10 30 10 24 20 20 15 
COCO 30 21 12 8 25 27 20 
S-Oleic 25 21 15 8 20 25 20 
Soy 25 18 13 10 15 18 15 
C8 8.7 8.1 33.7 33.5 14.9 8.5 21.1 
C10 4.6 4.2 16.0 15.8 7.4 4.5 10.3 
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 28.8 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 
______________________________________ 
*preferred 
**randomized palm olein oil 
EXAMPLE 1 
Given below are two examples of the composition of a complete infant 
nutritional product using a fat blend composition of the invention. In the 
examples, the preferred fat blend composition is used, but any randomized 
palmitic acid oil fat blend composition of the invention may be used. 
("RPOO" below stands for randomized palm olein oil.) 
______________________________________ 
1A 1B 
______________________________________ 
Protein non-fat milk 
soy protein 
and deminer- 
isolate 
alized whey 
Fat (oils) RPOO - 25% RPOO - 25% 
Coconut - 28% 
Coconut - 28% 
Oleic 33% Oleic - 33% 
Soybean - 13% 
Soybean - 13% 
Lecithin - 1% 
Lecithin - 1% 
Carbohydrate lactose sucrose 
Constituents per liter per liter 
Energy kcal 676 676 
Protein g 15 21 
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 3000 
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 
Calcium mg 420 600 
Phosphorus mg 280 420 
Magnesium mg 45 67 
Iron mg (w/wo) 12.0/1.5 11.5 
Zinc mg 5 5 
Manganese mcg 150 200 
Copper mcg 470 470 
Iodine mcg 60 60 
Sodium mg 150 200 
Potassium mg 560 700 
Chloride mg 375 375 
______________________________________ 
EXAMPLE 2 
Given below are two examples of the composition of a complete preterm 
infant nutritional product using a preterm fat blend composition according 
to the invention. In the examples the preferred preterm fat blend is used, 
but any randomized palmitic acid oil fat blend of the invention may be 
used. ("RPOO" below stands for randomized palm olein oil and MCT stands 
for medium chain triglycerides.) 
EXAMPLE 2 
______________________________________ 
2A 2B 
______________________________________ 
Protein Non-fat milk 
Non-fat milk 
and deminer- 
and deminer- 
alized whey alized whey 
Fat (oils) MCT - 10% MCT - 10% 
RPOO - 10% RPOO - 20% 
Coconut - 27% 
Coconut - 27% 
S. Oleic - 25% 
S. Oleic - 25% 
Soybean - 17% 
Soybean - 17% 
Lecithin - 1% 
Lecithin - 1% 
Constituents per liter per liter 
Energy kcal 810 810 
Protein g 20 22.0 
Fat g 44 42.1 
Carbohydrate g 86 86.5 
Water g 880 800 
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 
Calcium mg 750 1000 
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 
______________________________________