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

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-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 (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.
Original languageEnglish
Article number106385
JournalFood Hydrocolloids
Volume111
DOIs
Publication statusPublished - Feb 2021

Keywords

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

Fingerprint Dive into the research topics of 'Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin'. Together they form a unique fingerprint.

Cite this