Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
The effect of different proportions of pre-crystallized lactose (PCL; 0–31%) on the physico-chemical properties of fresh and aged infant formula (IF) containing lactose and maltodextrin was investigated. Fresh powders with a higher proportion of PCL had a larger particle size and higher surface free fat and water activity (aw). Powders with 7–24% PCL showed a lower rate of increase in aw and lactose crystallinity during storage at RH 54% compared to the control. Aw correlated linearly with the glass transition temperature (Tg) and the relative effect of storage temperature on Tg was lower in samples with 7–24% PCL at RH 33%. Significantly (p < 0.05) lower surface free fat, particle size and color changes were observed in samples with 18–24% PCL under all ageing conditions (RH 11–54% and 25–45 °C). The presence of maltodextrin was found to work in conjunction with PCL to improve physicochemical properties and storage stability of IF powders.
| Main Authors: | , , , , , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Hydrolyzed whey protein, Infant formula, Lactose pre-crystallization, Maltodextrin, Surface free fat, XRD, |
| Online Access: | https://research.wur.nl/en/publications/influence-of-lactose-pre-crystallization-on-the-storage-stability |
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