Effect of protein content on the physical stability and microstructure of a model infant formula

Noel A. McCarthy; Vivian L. Gee; Dara K. Hickey; Alan L. Kelly; James A. O'Mahony; Mark A. Fenelon

doi:10.1016/j.idairyj.2012.10.004

Effect of protein content on the physical stability and microstructure of a model infant formula

Noel A. McCarthy
, Vivian L. Gee
, Dara K. Hickey
, Alan L. Kelly
, James A. O'Mahony
, Mark A. Fenelon

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of protein content (6.68-11.88 g protein 100 g^-1 powder) on the microstructure and physical stability of dry infant formula was investigated at relative humidities (RH) of 0 and 54.4%. Time-dependent lactose crystallisation of powders occurred at lower water contents as protein level decreased. Surface composition of powders stored at 0% RH were significantly (P < 0.05) different to their bulk composition, with fat extensively covering the surface of powder particles. Increasing RH to 54.4% increased surface lactose levels due to lactose crystallisation. Reducing protein level increased levels of free fat in powders stored at 0% RH for 14 days. Glass transition temperatures of powders decreased only at the lowest protein level studied (6.68 g 100 g^-1). Reducing the protein content of infant formulae resulted in altered powder particle surface composition, free fat levels and time-dependent lactose crystallisation properties.

Original language	English
Pages (from-to)	53-59
Number of pages	7
Journal	International Dairy Journal
Volume	29
Issue number	1
DOIs	https://doi.org/10.1016/j.idairyj.2012.10.004
Publication status	Published - Mar 2013

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10.1016/j.idairyj.2012.10.004

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title = "Effect of protein content on the physical stability and microstructure of a model infant formula",

abstract = "The effect of protein content (6.68-11.88 g protein 100 g-1 powder) on the microstructure and physical stability of dry infant formula was investigated at relative humidities (RH) of 0 and 54.4\%. Time-dependent lactose crystallisation of powders occurred at lower water contents as protein level decreased. Surface composition of powders stored at 0\% RH were significantly (P < 0.05) different to their bulk composition, with fat extensively covering the surface of powder particles. Increasing RH to 54.4\% increased surface lactose levels due to lactose crystallisation. Reducing protein level increased levels of free fat in powders stored at 0\% RH for 14 days. Glass transition temperatures of powders decreased only at the lowest protein level studied (6.68 g 100 g-1). Reducing the protein content of infant formulae resulted in altered powder particle surface composition, free fat levels and time-dependent lactose crystallisation properties.",

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AU - McCarthy, Noel A.

AU - Gee, Vivian L.

AU - Hickey, Dara K.

AU - Kelly, Alan L.

AU - O'Mahony, James A.

AU - Fenelon, Mark A.

PY - 2013/3

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AB - The effect of protein content (6.68-11.88 g protein 100 g-1 powder) on the microstructure and physical stability of dry infant formula was investigated at relative humidities (RH) of 0 and 54.4%. Time-dependent lactose crystallisation of powders occurred at lower water contents as protein level decreased. Surface composition of powders stored at 0% RH were significantly (P < 0.05) different to their bulk composition, with fat extensively covering the surface of powder particles. Increasing RH to 54.4% increased surface lactose levels due to lactose crystallisation. Reducing protein level increased levels of free fat in powders stored at 0% RH for 14 days. Glass transition temperatures of powders decreased only at the lowest protein level studied (6.68 g 100 g-1). Reducing the protein content of infant formulae resulted in altered powder particle surface composition, free fat levels and time-dependent lactose crystallisation properties.

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VL - 29

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ER -

Effect of protein content on the physical stability and microstructure of a model infant formula

Abstract

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