Infant formula powders

Blanchard, Eric; Zhu, Peng; Schuck, Pierre

doi:10.1533/9780857098672.3.465

Cited by 31 publications

(44 citation statements)

References 44 publications

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“…In most cases, powdered infant formulas are produced using cow's milk with the addition of other components such as lactose, long-chain polyunsaturated fatty acids, vitamins and minerals to mimic breast milk [5]. All ingredients are mixed together and undergo successive heating treatments (pasteurization, concentration, drying) to guarantee their microbiological safety while, at the same time, promote undesirable reactions between the constituents [6,7,8].…”

Section: Introductionmentioning

confidence: 99%

The Maillard Reaction in Powdered Infant Formula

Nunes¹,

Martins²,

Perrone³

et al. 2019

JFNR

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Powdered infant formulas are manufactured by dissolving dried ingredients in water or skimmed milk, which is then followed by pasteurization, homogenization, concentration in a vacuum evaporator and drying in spray dryer. Due to this large number of thermal processes, the formulas are subject to a series of reactions that can negatively impact their quality, among them the Maillard reaction. It is the result of chemical reactions between a carbonyl group of the reducing sugar and a free amino group of the protein or amino acid. During prolonged heating or storage of the powdered infant formula, a wide variety of reactive compounds are formed, which can then polymerize with protein residues and form dark pigments or melanoidins. The Maillard reaction is affected by several factors including pH, temperature, water activity, type of reducing sugar and presence of metals. It can result in numerous consequences, such as: an unavailability of amino acids, solubility loss, increase the allergenicity of certain proteins, and even impediment of mineral absorption. Much research is still needed to understand the consequences of the Maillard reaction in powdered infant formulas in order to find solutions that provide foods with high nutritional properties and are safe for the consumer.

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Section: Introductionmentioning

confidence: 99%

The Maillard Reaction in Powdered Infant Formula

Nunes¹,

Martins²,

Perrone³

et al. 2019

JFNR

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“…However, when breast milk is unavailable or insufficient, infant formula is a vital substitute or supplement to guarantee infants' growth and development. The world infant formula represents 40% of the entire baby food market (Blanchard, Zhu, & Schuck, 2013). There is a worldwide demand for infant formula with an average growth of 8.2% per year and it is expected to increase to over 20% per year on average (Blanchard et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…The world infant formula represents 40% of the entire baby food market (Blanchard, Zhu, & Schuck, 2013). There is a worldwide demand for infant formula with an average growth of 8.2% per year and it is expected to increase to over 20% per year on average (Blanchard et al, 2013). A variety of formulas are available for infants less than 12 months old who are not drinking breast milk or consume as a supplement.…”

Section: Introductionmentioning

confidence: 99%

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Prakash

2014

Food Research International

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A variety of formulas are available in the global market for infants (< 12 months old) who are not having access to mother's milk. The rheological properties of four different commercially available infant formulas -new born, anti-reflux, soy and lactose free, in an in vitro digestive system were investigated. The enzymatic saliva when mixed with the formulas did not influence their viscosity in the mouth possibly due to the short residence time. Systematic measurement (every 15 minutes) of viscosity during gastrointestinal digestion process revealed a decrease in viscosity as time progressed.The most interesting observation was that the viscosity of the anti-reflux formula was relatively higher compared to the other formulas throughout the simulated gastro intestinal digestion process. The results suggest that viscosity of the infant formula in the stomach may have a role to play in preventing gastroesophageal reflux. KeywordsRheology, particle size distribution, in-vitro digestion, gatro intestinal environment, soy, lactose-free, anti-reflux Highlights  Rheometer monitors the flow behaviour from mouth, through to stomach and intestine  In vitro gastrointestinal digestion of infant formulas in a rheometer revealed a decrease in viscosity over time.  Enzymatic saliva does not influence the viscosity of formulas in the mouth

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“…Whey is an important source of lactose for the production of infant food formulae (Thompkinson and Kharb ; Blanchard et al . ) and a promising alternative for microencapsulation of probiotics (Pinto et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Whey is an important source of lactose for the production of infant food formulae (Thompkinson and Kharb 2007;Blanchard et al 2013) and a promising alternative for microencapsulation of probiotics (Pinto et al 2015). To avoid stickiness and caking during whey powder production, a key step is the crystallisation of lactose in concentrated whey before spray drying (Schuck et al 2004;Carpin et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Lactose crystallisation in concentrated whey: the influence of vat type

Simeão

Silva

Stephani

et al. 2017

Int J of Dairy Tech

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This work aimed to describe the rate of lactose crystallisation in concentrated whey carried out using two different crystallisers, utilising central or lateral stirring. The lactose crystallisation rate differed between treatments, showing high values with use of the central stirrer. Under the experimental conditions, after 4 h of crystallisation, in neither of the vats was 70% lactose crystallisation achieved. With the standardised conditions applied in this study, with soluble solids, time, and stirring and rate cooling being constant, it was possible to verify the influence of the vat type on the rate of lactose crystallisation.

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Infant formula powders

Cited by 31 publications

References 44 publications

The Maillard Reaction in Powdered Infant Formula

The Maillard Reaction in Powdered Infant Formula

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Lactose crystallisation in concentrated whey: the influence of vat type

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