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Characterisation of aged infant formulas and physicochemical changes.

Tammie Wei Yi Tham1, Andrew Ti Heong Yeoh2, Weibiao Zhou1

  • 1Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.

Food Chemistry
|October 22, 2016
PubMed
Summary

Infant formula powders (P1, P2, P3) showed increased moisture and fat migration at 60°C. Their glass transition temperatures decreased significantly, impacting powder stability during storage.

Keywords:
Ageing studyInfant formulaMathematical modellingMoisture contentPhysiochemical properties

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Area of Science:

  • Food Science and Technology
  • Dairy Science
  • Powder Technology

Background:

  • Infant formulas are crucial for infant nutrition, and their stability is paramount.
  • Understanding the physicochemical changes in infant formula powders during storage is essential for maintaining quality and safety.

Purpose of the Study:

  • To characterize three infant formulas (P1, P2, P3).
  • To investigate the impact of different ageing conditions (25°C, 45°C, 60°C) on their physicochemical properties.
  • To assess changes in moisture content, water activity, sorption behavior, glass transition temperature, surface fat, and lactose crystallization.

Main Methods:

  • Physicochemical characterization of infant formula powders.
  • Ageing studies under controlled temperature conditions (25°C, 45°C, 60°C).
  • Analysis of moisture content, water activity, GAB sorption models, glass transition temperature (Tg) using differential scanning calorimetry, confocal microscopy for surface fat, and X-ray diffraction (XRD) for lactose crystallization.

Main Results:

  • At 60°C, all powders showed increased moisture content and water activity.
  • The GAB sorption model fit P1, but not P2 and P3.
  • Glass transition temperature (Tg) significantly decreased for all powders at 45°C and 60°C.
  • Confocal analysis indicated fat migration to the surface of all powders during storage.
  • XRD analysis confirmed no lactose crystallization occurred in aged powders.

Conclusions:

  • Ageing conditions significantly affect the physicochemical properties of infant formulas.
  • Increased temperature accelerates moisture uptake and fat migration, potentially impacting product shelf-life.
  • The observed changes highlight the importance of proper storage conditions for maintaining infant formula quality.