Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review

Juhi Saxena; Benu Adhikari; Robert Brkljaca; Thom Huppertz; Bogdan Zisu; Jayani Chandrapala

doi:10.1080/87559129.2021.1928182

Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review

Juhi Saxena
, Benu Adhikari
, Robert Brkljaca
, Thom Huppertz
, Bogdan Zisu
, Jayani Chandrapala

Royal Melbourne Institute of Technology University
Monash University
FrieslandCampina
Wageningen University & Research
Spraying Systems

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

Abstract

Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface free fat. A good understanding of interaction of macronutrients in IF powders during storage is critical to optimize formulations that result in products with a prolonged shelf-life and enhanced bio- accessibility. This review focusses on the physical state of carbohydrates in IF powders and its influence on molecular and macroscopic changes as well as phase transitions during storage.

Original language	English
Pages (from-to)	772-786
Number of pages	15
Journal	Food Reviews International
Volume	39
Issue number	2
DOIs	https://doi.org/10.1080/87559129.2021.1928182
Publication status	Published - 2023
Externally published	Yes

Keywords

caking
Infant formula
lactose crystallisation
Maillard browning
Surface free fat

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10.1080/87559129.2021.1928182

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title = "Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review",

abstract = "Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface free fat. A good understanding of interaction of macronutrients in IF powders during storage is critical to optimize formulations that result in products with a prolonged shelf-life and enhanced bio- accessibility. This review focusses on the physical state of carbohydrates in IF powders and its influence on molecular and macroscopic changes as well as phase transitions during storage.",

keywords = "caking, Infant formula, lactose crystallisation, Maillard browning, Surface free fat",

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AU - Huppertz, Thom

AU - Zisu, Bogdan

AU - Chandrapala, Jayani

PY - 2023

Y1 - 2023

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AB - Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface free fat. A good understanding of interaction of macronutrients in IF powders during storage is critical to optimize formulations that result in products with a prolonged shelf-life and enhanced bio- accessibility. This review focusses on the physical state of carbohydrates in IF powders and its influence on molecular and macroscopic changes as well as phase transitions during storage.

KW - caking

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KW - lactose crystallisation

KW - Maillard browning

KW - Surface free fat

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JO - Food Reviews International

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IS - 2

ER -

Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review

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Keywords

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