Storage stability of model infant formula powders produced under varying wet-mix processing conditions
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Wet-mixing processes can be tuned to reduce energy consumption, although impacts on quality and stability should be addressed. This work evaluated the effect of wet-mix processing (total solids, TS: 50 or 60%; heat treatment: 75 or 100 °C × 18 s) and storage conditions (open package: 25 °C, 58% RH, 4 weeks; closed package: 25 °C, multilayer bag, 12 weeks) on the physicochemical stability and digestibility of infant formulas. Processing significantly influenced the physicochemical characteristics of the powders, with TS exerting a stronger impact than heat treatment. Powders produced from 60% TS wet mixes presented the fastest water sorption, which accelerated lactose crystallisation and fat liberation. Formulas in closed packages were stable for 12 weeks. While lactose crystallised before week 2 in open-package storage, inducing major physical changes, only limited effects were observed on digestibility. These findings provide valuable insights to ensure consistent quality during shelf-life of infant formula.
Originalsprog | Engelsk |
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Artikelnummer | 105968 |
Tidsskrift | International Dairy Journal |
Vol/bind | 155 |
Antal sider | 12 |
ISSN | 0958-6946 |
DOI | |
Status | Udgivet - 2024 |
Bibliografisk note
Funding Information:
Marcela D\u00EDaz is supported by the grant 2021-240122 of Chan Zuckerberg Initiative DAF, an advised fund of the Silicon Valley Community Foundation.
Publisher Copyright:
© 2024 Elsevier Ltd
ID: 392924065