Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders

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.