A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

From MDPI via Jisc Publications RouterHistory: accepted 2021-09-06, pub-electronic 2021-09-13Publication status: PublishedFunder: National Natural Science Foundation of China; Grant(s): 31701558Funder: Fundamental Research Funds for the Central Universities; Grant(s): JUSRP12004Funder: China Postdoctoral Science Foundation; Grant(s): 2021M691291Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits