Optimization of tannin extraction from infant foods

The design of experiments (DOE) was used in the development of a laboratory procedure for the extraction of tannins from three infant food types comprising different ingredients of vegetable origin and meat. The diversity of vegetables included in the product formulas required the use of DOE to establish parameters that maximize the recovery of tannins using a central composite rotatable design. Once the experimental results from the DOE were obtained, response surface methodology was used to find the best analytical conditions for samples comprising different ingredients. Sample weight was found to be a critical factor in tannin extraction from foods. Different optimal conditions were obtained for samples including soya in the formula.