Detection of counterfeit and relabeled infant formulas by high-pH anion-exchange chromatography–pulsed amperometric detection for the determination of sugar profiles

Kaine, Lisa A.; Wolnik, Karen A.

doi:10.1016/s0021-9673(97)01249-1

Cited by 18 publications

(4 citation statements)

References 3 publications

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“…The composition of infant formula includes as major components carbohydrates (54−61 g/100 g of product) and proteins (11−15 g/100 g of product). Depending on the type of infant formula, sugars such as corn syrup solids, lactose, sucrose, or starch have been successfully used as sources of carbohydrates ( − ). The principal source of proteins used in infant formula elaboration is bovine milk; thus, caseins and whey proteins are usually incorporated.…”

Section: Introductionmentioning

confidence: 99%

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Ratio of Maltose to Maltulose and Furosine as Quality Parameters for Infant Formula

Morales

Olano

Corzo

2004

J. Agric. Food Chem.

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Nonenzymic browning reactions in commercial infant formulas were evaluated through their furosine content as well as the isomeric disaccharides formed during processing. Lactulose was observed only in samples containing appreciable amounts of lactose, whereas maltulose was present in all samples due to the isomerization of maltose. Because formation of maltulose depends on the initial amount of maltose present, the ratio maltose/maltulose was used for comparative purposes. The ratio maltose/maltulose varied within a wide range, 27-167; therefore, low values in maltose/maltulose ratio may indicate severe processing conditions during manufacture, whereas high values may indicate mild processing conditions. Variable amounts of furosine content in samples with similar maltose/maltulose ratios may be attributed to different conditions used during storage. Levels of furosine higher than those reported for milk powder were detected in most studied samples. Determination of both furosine and maltose/maltulose ratio would yield information retrospectively about the heat treatment applied during processing and the storage conditions of commercial infant formula.

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Section: Introductionmentioning

confidence: 99%

“…Because studies on changes of the carbohydrate fraction during processing of infant formula are scarce ( , ), the objective of this work was to study mono- and disaccharide compositions of commercial samples and the feasibility of using maltulose content alone or in combination with furosine for quality evaluation of infant formula.…”

Section: Introductionmentioning

confidence: 99%

Ratio of Maltose to Maltulose and Furosine as Quality Parameters for Infant Formula

Morales

Olano

Corzo

2004

J. Agric. Food Chem.

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“…The sensitive and accurate quantification of lactulose in sterilized milk by HPAEC-PAD has been demonstrated, and it makes the differentiation between sterilized and pasteurized milks possible [67]. The separation of monosaccharides (glucose, galactose, and fructose) and disaccharides (lactose, lactulose, epilactose, sucrose, and maltose) in dairy products [68,69] and infant formulas [70,71] by HPAEC-PAD has been described. The quantitative determination of NANA present at the terminal position of many glycoprotein and glycolipid-oligosaccharides by HPAEC-PAD has been reported by Rohrer [72].…”

Section: Liquid Chromatographymentioning

confidence: 99%

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Lactose is a principal component of the milk obtained from the mammals. Milk also contains several other sugars such as monosaccharides and oligosaccharides in low concentrations. Lactose has reactive functional groups and can be converted to valuable food-grade derivatives for commercial applications through chemical and/or enzymatic reactions. Physical and chemical properties of carbohydrates determine the methods that can be used for their fractionation and purification. In this chapter, the advanced extraction techniques for fractionation and analytical methodologies applied for the determination of different carbohydrates of milk (lactose, lactulose, and oligosaccharides) are summarized.The main aim of this contribution is to provide the reader with a broad view on the recent fractionation and analytical techniques employed for the analysis of carbohydrates in dairy foods and their applications in food and pharmaceutical industry.

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“…This method is very suitable to detect sugars when combined with IC. Because the current responses of sugar oxidizations on the surface of noble metals in basic media are very strong, the detection sensitivity of PAD is very high, which has been improved from the initial 50 nmol to 10 pmol [73,89,90].…”

Section: Ion Chromatography (Ic)mentioning

confidence: 99%