Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane

Many food products are oil in water (O/W) emulsions. Milk has the specificity to be a natural O/W emulsion secreted by the lactating cells. The milk fat globules are recognized as being efficient conveyors of energy in the form of triacylglycerols and of bioactive molecules, specifically provided by the biological membrane, the MFGM, which is the interface with the gastrointestinal tract. However, the MFGM is altered in many processed dairy products and is currently absent from standard infant milk formulas. The objectives of this invited article are to evaluate whether the specific composition and structure of the MFGM and milk polar lipid assemblies, associated with their nutritional and health benefits, could be used to tailor functional emulsions bioinspired by the MFGM‐coated milk fat globules. Recent knowledge about the structure of the MFGM revealing the heterogeneous distribution of proteins and the formation of ordered lipid domains rich in milk sphingomyelin and cholesterol is presented. The impacts of the unique composition and biophysical properties of milk polar lipids on the structure and potential functions of the MFGM are highlighted. Facing the evidence of both the functional and health benefits provided by the MFGM, the preparation of MFGM‐enriched ingredients from dairy products has recently attracted wide attention. The utilization of MFGM components to tailor the surface of processed lipid droplets in food emulsions and to develop new products providing health benefits is discussed. The biological membrane surrounding milk fat globules, the milk fat globule membrane (MFGM), is of special interest for its functional and health benefits. However, the MFGM is altered in many processed dairy products and is currently absent from standard infant milk formulas, in which the processed lipid droplets are coated by milk proteins. The preparation of MFGM‐enriched ingredients from dairy products is possible at the industrial scale. The utilization of MFGM components to tailor the surface of processed lipid droplets in food emulsions will permit the development of new products providing health benefits.