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 |
| Journal | Food Reviews International |
| Volume | 39 |
| Issue number | 2 |
| Early online date | 19 May 2021 |
| DOIs | |
| Publication status | Published - 17 Feb 2023 |
Keywords
- caking
- Infant formula
- lactose crystallisation
- Maillard browning
- Surface free fat