Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin

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

doi:10.1016/j.foodhyd.2020.106385

Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin

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

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

Abstract

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 (a_w). Powders with 7–24% PCL showed a lower rate of increase in a_w and lactose crystallinity during storage at RH 54% compared to the control. A_w correlated linearly with the glass transition temperature (T_g) and the relative effect of storage temperature on T_g 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.

Original language	English
Article number	106385
Journal	Food Hydrocolloids
Volume	111
DOIs	https://doi.org/10.1016/j.foodhyd.2020.106385
Publication status	Published - Feb 2021
Externally published	Yes

Keywords

Hydrolyzed whey protein
Infant formula
Lactose pre-crystallization
Maltodextrin
Surface free fat
XRD

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10.1016/j.foodhyd.2020.106385

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title = "Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin",

abstract = "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.",

keywords = "Hydrolyzed whey protein, Infant formula, Lactose pre-crystallization, Maltodextrin, Surface free fat, XRD",

author = "Juhi Saxena and Benu Adhikari and Robert Brkljaca and Thom Huppertz and Bogdan Zisu and Jayani Chandrapala",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2021",

month = feb,

doi = "10.1016/j.foodhyd.2020.106385",

language = "English",

volume = "111",

journal = "Food Hydrocolloids",

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T1 - Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin

AU - Saxena, Juhi

AU - Adhikari, Benu

AU - Brkljaca, Robert

AU - Huppertz, Thom

AU - Zisu, Bogdan

AU - Chandrapala, Jayani

PY - 2021/2

Y1 - 2021/2

N2 - 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.

AB - 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.

KW - Hydrolyzed whey protein

KW - Infant formula

KW - Lactose pre-crystallization

KW - Maltodextrin

KW - Surface free fat

KW - XRD

UR - https://www.scopus.com/pages/publications/85092236764

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DO - 10.1016/j.foodhyd.2020.106385

M3 - Article

AN - SCOPUS:85092236764

SN - 0268-005X

VL - 111

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 106385

ER -

Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin

Abstract

Keywords

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