Decoupling macronutrient interactions during heating of model infant milk formulas.

Area of Science:

• Food Science and Technology
• Dairy Chemistry
• Biophysical Chemistry

Background:

• Controlling viscosity is crucial in infant milk formula (IMF) manufacturing.
• Understanding macronutrient thermal behavior is key to optimizing IMF processing.

Purpose of the Study:

• To investigate the thermal behavior of IMF macronutrients (casein, whey, lactose, fat) in isolation and combination.
• To elucidate the impact of macronutrient interactions on heat-induced changes relevant to IMF production.

Main Methods:

• Differential Scanning Calorimetry (DSC) to determine thermal transitions.
• Rheological measurements to assess viscosity changes upon heating.
• Spectroscopic techniques (e.g., Circular Dichroism) to monitor protein secondary structure.

Main Results:

• Phosphocasein addition elevated whey protein denaturation temperature (Td) and viscosity increase onset (Tv).
• Lactose addition delayed whey protein structural changes, increased Td and Tv, and reduced final viscosity.
• Heat-induced viscosity changes in IMF are dependent on macronutrient interactions, not solely concentration.

Conclusions:

• Macronutrient interactions significantly modulate whey protein denaturation and viscosity during thermal processing of IMF.
• These findings are critical for controlling IMF texture and stability during manufacturing.
• Targeting specific macronutrient interactions can optimize IMF processing and product quality.