Abstract: Milk fat globule membrane (MFGM) is a key bioactive component in milk, incorporated into infant formula due to its health benefits. Previous studies have found that adding MFGM phospholipids to whey protein at an optimal ratio (MFGM phospholipids:whey protein=5:10) enhances the physical and emulsifying stability of infant formula emulsions. However, its digestive characteristics remain unexplored. Consequently, this study employed human milk (HM), a commercial MFGM-containing infant formula (IF1, MFGM phospholipid:whey protein ≠5:10), and a commercial MFGM-free infant formula (IF2) as controls. The objective was to investigate the effect of the optimal MFGM phospholipids-to-whey protein ratio (MFGM phospholipid:whey protein=5:10) on the in vitro digestive characteristics of infant formula emulsions. Results indicated that infant formula emulsion (FE) supplemented with this ratio exhibited particle size changes (mean particle size 3.28±0.24 μm; HM mean particle size 4.24±0.31 μm), potential changes (overall decreasing potential trend), and microstructural alterations (both exhibiting intact fat globules and phospholipid ring structures). Furthermore, the distribution trends of free fatty acid composition and content were closest to HM, and its degree of lipolysis (81.46%±0.75%) was also closer to HM (85.49%±1.89%), surpassing commercial IF1 (75.35%±1.17%) and IF2 (73.47%±1.28%). In summary, the FE prepared under these conditions exhibits in vitro digestive characteristics more similar to HM. This study can provide a theoretical basis for the humanization of MFGM in infant formula.