Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein

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

doi:10.1016/j.idairyj.2020.104800

Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein

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

^*Corresponding author for this work

Food Quality and Design

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

5 Citations (Scopus)

Abstract

The effect of different degrees of pre-crystallised lactose (PCL) (0–45%) on the physico-chemical properties of infant formula (IF) containing hydrolysed whey protein was investigated during ageing at two temperatures (25 and 45 °C) and three levels of relative humidity (RH; 11%, 33%, 54%). An increase in the proportion of PCL resulted in higher particle size and higher surface free fat immediately after drying. Lactose crystallisation at RH 54% at both storage temperatures exhibited a logarithmic decline in T_g in IF containing 18% PCL as opposed to exponential decline in IF containing >18% PCL. The degree of PCL directly affected the changes in surface free fat and IF containing 18% PCL and resulted in lowest surface free fat at all ageing conditions. Overall, the proportion of PCL in IF strongly influenced the changes in their physicochemical properties after drying and during storage.

Original language	English
Article number	104800
Number of pages	10
Journal	International Dairy Journal
Volume	110
Early online date	29 Jun 2020
DOIs	https://doi.org/10.1016/j.idairyj.2020.104800
Publication status	Published - Nov 2020

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title = "Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein",

abstract = "The effect of different degrees of pre-crystallised lactose (PCL) (0–45%) on the physico-chemical properties of infant formula (IF) containing hydrolysed whey protein was investigated during ageing at two temperatures (25 and 45 °C) and three levels of relative humidity (RH; 11%, 33%, 54%). An increase in the proportion of PCL resulted in higher particle size and higher surface free fat immediately after drying. Lactose crystallisation at RH 54% at both storage temperatures exhibited a logarithmic decline in Tg in IF containing 18% PCL as opposed to exponential decline in IF containing >18% PCL. The degree of PCL directly affected the changes in surface free fat and IF containing 18% PCL and resulted in lowest surface free fat at all ageing conditions. Overall, the proportion of PCL in IF strongly influenced the changes in their physicochemical properties after drying and during storage.",

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T1 - Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein

AU - Saxena, Juhi

AU - Adhikari, Benu

AU - Brkljaca, Robert

AU - Huppertz, Thom

AU - Zisu, Bogdan

AU - Chandrapala, Jayani

PY - 2020/11

Y1 - 2020/11

N2 - The effect of different degrees of pre-crystallised lactose (PCL) (0–45%) on the physico-chemical properties of infant formula (IF) containing hydrolysed whey protein was investigated during ageing at two temperatures (25 and 45 °C) and three levels of relative humidity (RH; 11%, 33%, 54%). An increase in the proportion of PCL resulted in higher particle size and higher surface free fat immediately after drying. Lactose crystallisation at RH 54% at both storage temperatures exhibited a logarithmic decline in Tg in IF containing 18% PCL as opposed to exponential decline in IF containing >18% PCL. The degree of PCL directly affected the changes in surface free fat and IF containing 18% PCL and resulted in lowest surface free fat at all ageing conditions. Overall, the proportion of PCL in IF strongly influenced the changes in their physicochemical properties after drying and during storage.

AB - The effect of different degrees of pre-crystallised lactose (PCL) (0–45%) on the physico-chemical properties of infant formula (IF) containing hydrolysed whey protein was investigated during ageing at two temperatures (25 and 45 °C) and three levels of relative humidity (RH; 11%, 33%, 54%). An increase in the proportion of PCL resulted in higher particle size and higher surface free fat immediately after drying. Lactose crystallisation at RH 54% at both storage temperatures exhibited a logarithmic decline in Tg in IF containing 18% PCL as opposed to exponential decline in IF containing >18% PCL. The degree of PCL directly affected the changes in surface free fat and IF containing 18% PCL and resulted in lowest surface free fat at all ageing conditions. Overall, the proportion of PCL in IF strongly influenced the changes in their physicochemical properties after drying and during storage.

U2 - 10.1016/j.idairyj.2020.104800

DO - 10.1016/j.idairyj.2020.104800

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VL - 110

JO - International Dairy Journal

JF - International Dairy Journal

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ER -

Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein

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