Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios.
Infant milk formula
Lactose
Maltodextrin
Relative humidity
Storage temperature
Surface properties
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jul 2020
30 Jul 2020
Historique:
received:
21
10
2019
revised:
08
03
2020
accepted:
09
03
2020
pubmed:
19
3
2020
medline:
25
7
2020
entrez:
19
3
2020
Statut:
ppublish
Résumé
This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30). Powders were characterized during 180 days of storage at 22 and 40 °C and relative humidity (RH) of 11, 23 and 54%. IMF powders were found mostly stable at both temperatures up to 23RH. Deteriorative physicochemical changes were observed at 54RH which were more rapid at 40 °C than at 22 °C. Increasing temperature and RH during storage decreased the glass transition temperature (T
Identifiants
pubmed: 32187569
pii: S0308-8146(20)30453-2
doi: 10.1016/j.foodchem.2020.126591
pii:
doi:
Substances chimiques
Dietary Carbohydrates
0
Dietary Proteins
0
Polysaccharides
0
Powders
0
maltodextrin
7CVR7L4A2D
Lactose
J2B2A4N98G
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126591Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.