Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios

A.K.M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari*, Bogdan Zisu

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30). Powders were characterized during 180 days of storage at 22 and 40 °C and relative humidity (RH) of 11, 23 and 54%. IMF powders were found mostly stable at both temperatures up to 23RH. Deteriorative physicochemical changes were observed at 54RH which were more rapid at 40 °C than at 22 °C. Increasing temperature and RH during storage decreased the glass transition temperature (Tg) to <0 °C and solubility to <25%, while crystallinity increased to >40%. Surface fat content, degree of aggregation and caking increased during storage. Increased surface fat was accompanied by a decrease in surface protein and carbohydrate contents. Incorporation of maltodextrin increased the Tg, decreased the crystallinity and improved the stability of powders.

Original languageEnglish
Article number126591
JournalFood Chemistry
Volume319
DOIs
Publication statusPublished - 30 Jul 2020

Keywords

  • Infant milk formula
  • Lactose
  • Maltodextrin
  • Relative humidity
  • Storage temperature
  • Surface properties

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