The milk fat globule membrane—A biophysical system for food applications

The membrane surrounding fat globules in milk, called the milk fat globule membrane (MFGM), represents a unique biophysical system. Over the last two decades, a great deal of knowledge on the intracellular origin, composition and structure of MFGM has been accumulated. In recent years, several health-beneficial components of MFGM have been identified, which consequently has led to increasing interest in developing MFGM as a food ingredient with unique functional properties and health benefits. This review focuses on current research relating to the composition and structure of MFGM, and interactions of MFGM with skim milk proteins during heat treatments. Various methods of isolating MFGM, reported in the literature, are reviewed and evaluated for their potential to produce MFGM ingredients for food applications. The functional properties of MFGM components, particularly their ability to stabilize oil-in-water emulsions and to form liposomes for the delivery of bioactive compounds, are discussed. Areas for future research are identified.