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Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Sangeeta Prakash1, Qian Ma1, Bhesh Bhandari1

  • 1School of Agriculture and Food Sciences, The University of Queensland, 4072, Australia.

Food Research International (Ottawa, Ont.)
|July 18, 2018
PubMed

Insights

Infant formulas

Area of Science:

  • Food Science
  • Rheology
  • Pediatric Nutrition

Background:

  • Infant formulas are crucial for infants (<12 months) lacking mother's milk.
  • Understanding formula rheology aids in optimizing infant nutrition and health.
  • Gastroesophageal reflux is a common concern in infants.

Purpose of the Study:

  • To investigate the rheological properties of four infant formulas during simulated digestion.
  • To compare the viscosity changes of different infant formulas in vitro.
  • To explore the potential role of formula viscosity in preventing gastroesophageal reflux.

Main Methods:

  • Simulated in vitro digestion model.
  • Rheological measurements (viscosity) at 15-minute intervals.
  • Analysis of four commercial infant formulas: newborn, anti-reflux, soy, and lactose-free.

Main Results:

  • Saliva's enzymatic action did not significantly alter formula viscosity due to short oral residence time.
  • Formula viscosity decreased over time during simulated gastrointestinal digestion.
  • Anti-reflux formula exhibited consistently higher viscosity compared to other formulas.

Conclusions:

  • Infant formula viscosity changes during digestion.
  • Higher viscosity in anti-reflux formulas may contribute to reducing gastroesophageal reflux.
  • Further research into infant formula rheology can inform product development for improved infant health outcomes.

Keywords:
Anti-refluxGastrointestinal environmentIn vitro digestionLactose freeParticle size distributionRheologySoy

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