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Effect of Time and Temperature on Thickened Infant Formula
Memorie M Gosa1,2, Pamela Dodrill3
11 The University of Alabama, Tuscaloosa, Alabama, USA.
Summary
Thickening infant formula for infant dysphagia is challenging. Formula thickness changes significantly over time and with temperature, impacting safe preparation for caregivers.
Area of Science:
- Pediatric Nutrition
- Swallowing Disorders
- Food Science
Background:
- Infants require liquids for both hydration and nutrition, unlike adults.
- Speech-language pathologists often recommend thickened liquids for infants with dysphagia to prevent aspiration.
- Caregivers face challenges in preparing infant formula to the correct thickness.
Purpose of the Study:
- To examine the relationship between modified barium swallow study consistencies and thickened infant formulas.
- To assess the impact of time and temperature on infant formula thickness.
Main Methods:
- A standard infant formula was thickened using rice cereal and two commercial agents.
- Thickness was measured using a line spread test under various time and temperature conditions.
- Comparisons were made between thickened formula consistencies and barium test consistencies.
Main Results:
- Significant discrepancies were found between thickened formula and barium test consistencies.
- Rice cereal thickened formula separated into liquid and solid components over time.
- Starch-based thickeners resulted in formulas that were initially too thick and continued to thicken.
- Nectar-thick and honey-thick infant formulas showed significant flow rate changes within 30 minutes or after refrigeration and reheating.
Conclusions:
- Further research is needed to identify reliable methods and safe products for thickening infant formula.
- Ensuring appropriate formula thickness is crucial for effective dysphagia management in infants.
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