Physicochemical properties and surface composition of infant formula powders.
Infant formula
Lactose
Powder particle
Surface free fat
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Nov 2019
01 Nov 2019
Historique:
received:
10
12
2018
revised:
06
05
2019
accepted:
08
06
2019
entrez:
30
6
2019
pubmed:
30
6
2019
medline:
14
9
2019
Statut:
ppublish
Résumé
Compositional difference in infant formula (IF) tends to influence its functionality and storage behaviour. The aim was to study the composition and physico-chemical properties of different stages of two commercial IF (A and B). Lactose crystallization measured by X-ray diffraction ranged between 2 and 32 % and was observed to decrease with increasing IF stages, which directly correlates with their composition. Scanning electron microscopy confirmed the presence of crystalline lactose which significantly (p < 0.05) increased the powder particle size. On the contrary, a negative correlation was observed between surface fat and lactose crystallization in all samples. Bulk and surface-free fat composition was significantly (p < 0.05) different for all samples. Surface free-fat analysis showed restricted presence (5-10% of surface fat) of unsaturated fatty acids (C18:1 and C18:2) in IF with higher crystalline lactose as opposed to >40% in others, suggesting a possible role of lactose crystallization in preferential migration of triglycerides to particle surface.
Identifiants
pubmed: 31253317
pii: S0308-8146(19)31069-6
doi: 10.1016/j.foodchem.2019.124967
pii:
doi:
Substances chimiques
Powders
0
Lactose
J2B2A4N98G
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
124967Informations de copyright
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