Table 1 Composition of the study formulae
Formula | |||
|---|---|---|---|
Nutrient/ingredient | 50MF | 20MF | VF |
Energy (kcal/100 mL) | 66 | 66 | 66 |
Intact protein (g/100 mL) | 1.4 | 1.4 | 1.4 |
Carbohydrates (g/100 mL) | 7.1 | 7.0 | 7.0 |
Galacto-oligosaccharides (g/100 mL) | 0.27 | 0.27 | 0.27 |
Fat (g/100 mL) | 3.5 | 3.5 | 3.5 |
Docosahexanoic acid (mg/100 mL) | 6.9 | 6.9 | 6.9 |
Arachidonic acid (mg/100 mL) | 8.3 | 8.3 | 6.9 |
Fatty acids; mol % of TAGs | |||
C12:0; Lauric acid | 6.0 | 7.7 | 10.4 |
C14:0; Myristic acid | 7.4 | 4.8 | 3.9 |
C16:0; Palmitic acid | 18.9 | 26.1 | 24.9 |
C18:0; Stearic acid | 5.2 | 4.4 | 3.4 |
C18:1; Oleic acid | 36.9 | 42.2 | 39.0 |
C18:2; Linoleic acid | 11.7 | 16.4 | 12.7 |
C18:3; a-Linolenic acid | 1.5 | 1.6 | 1.8 |
C20:0; Arachidic acid | 0.2 | 0.3 | 0.3 |
% C16:0 in sn-2 position | 39 | 19.7 | 10.1 |
Calcium (mg/100 mL) | 53 | 55 | 56 |