Infant formula product regulation

Jiang, Yanping

doi:10.1533/9780857099150.3.273

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…Table 5 shows the chemical composition of the powder produced from these two formulas. As can be seen, the chemical composition of the two corresponding powders confirms the aptitude of the production method (Jiang, 2014). The peroxide values for both samples were also in the acceptable range after 30 days of storage at room conditions (Table 5).…”

Section: Chemical Properties Of Powdered Milksupporting

confidence: 61%

Ostrich oil as a fat substitute in milk‐based infant formula

Dalvi‐Isfahan

Moammernezhad

Tavakoli

2023

Food Science & Nutrition

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In this study, the possibility of replacing vegetable fats with ostrich oil in infant formula (IF) production was investigated. The fatty acid profile, the positional distribution of fatty acids in the triacylglycerols, the cholesterol content, and the physicochemical properties of ostrich oil were determined and compared with breast milk fat and vegetable oils. In the next step, two infant formulas were produced using ostrich oil and vegetable oils and the physicochemical properties, rheological properties, color parameters, and sensory analysis of the resultant powders were compared. The results showed that the predominant fatty acids in ostrich oil are palmitic acid, oleic acid, and linoleic acid which is similar to breast milk fat and vegetable oils. The presence of appropriate cholesterol content in ostrich oil makes it more similar to breast milk fat compared to vegetable fats. Palmitic acid was located at sn‐2 position in 15% triacylglycerol from ostrich fat, which was equal to the amount reported for vegetable fats. The incorporation of ostrich oil in infant formula production showed that there is no statistically significant difference between quality attributes of powder formulated with ostrich oil or vegetable oils. Therefore, ostrich oil can be introduced as a new source of edible oil, and addition of ostrich oil is an effective way to reduce the gap between the composition of breast milk and infant formula.

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Section: Chemical Properties Of Powdered Milksupporting

confidence: 61%

Ostrich oil as a fat substitute in milk‐based infant formula

Dalvi‐Isfahan

Moammernezhad

Tavakoli

2023

Food Science & Nutrition

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“…Casein exists in bovine milk mainly in the form of near‐spherical micelles. The micelles contain the highest concentration of α s ‐casein, which is uniformly distributed throughout the structure (Jiang, 2014; Rehan et al., 2019). β‐Casein is found inside the spheres, whereas κ‐casein is mainly located on the surface of the micelles and plays a crucial role in maintaining the stability of the micelles (Cao et al., 2019).…”

Section: Bovine Milk Casein and β‐Caseinmentioning

confidence: 99%

Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

Chen,

Fan,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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Abstractβ‐Casein, an important protein found in bovine milk, has significant potential for application in the food, pharmaceutical, and other related industries. This review first introduces the composition, structure, and functional properties of β‐casein. It then reviews the techniques for isolating β‐casein. Chemical and enzymatic isolation methods result in inactivity of β‐casein and other components in the milk, and it is difficult to control the production conditions, limiting the utilization range of products. Physical technology not only achieves high product purity and activity but also effectively preserves the biological activity of the components. The isolated β‐casein needs to be utilized effectively and efficiently for various purity products in order to achieve optimal targeted application. Bovine β‐casein, which has a purity higher than or close to that of breast β‐casein, can be used in infant formulas. This is achieved by modifying its structure through dephosphorylation, resulting in a formula that closely mimics the composition of breast milk. Bovine β‐casein, which is lower in purity than breast β‐casein, can be maximized for the preparation of functional peptides and for use as natural carriers. The remaining byproducts can be utilized as food ingredients, emulsifiers, and carriers for encapsulating and delivering active substances. Thus, realizing the intensive processing and utilization of bovine β‐casein isolation. This review can promote the industrial production process of β‐casein, which is beneficial for the sustainable development of β‐casein as a food and material. It also provides valuable insights for the development of other active substances in milk.

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Qualitative and Quantitative Potential of Low-Cost Near-Infrared (NIR) Devices for Rapid Analysis of Infant Formulas for Regular and Special Needs

Majić,

Zajec,

Benković

et al. 2024

Processes

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Infant formulas and their quality are an extremely important factor for proper growth and development and their composition and nutritional quality are extremely important. Fast, green, and cheap quality analysis methods are definitely desirable. Therefore, the aim of this work was to examine the potential of applying near-infrared (NIR) spectroscopy using two devices: a (i) laboratory NIR analyzer and (ii) portable NIR device. Both devices record the vibrations of molecules in the NIR region of 900–1699 nm. Infant formulas intended for children up to 6 months (n = 6) and for infants with a sensitive digestive system or confirmed allergy to cow’s milk proteins (n = 5) were tested. Each infant formula was recorded in the form of powder and in the form of prepared samples corresponding to different ages, according to the instructions on the product declaration. The parameters of color, conductivity, and total dissolved solids (TDS) were also measured. The measured parameters and the chemical composition of infant formulas were associated with NIR spectra and with the application of chemometric tools (principal component analysis (PCA) and partial least squares regression (PLSR)), the similarity and/or difference between the samples was determined and the qualitative/quantitative potential was determined through applications of both devices. Characteristic peaks at certain wavelengths indicate the presence of carbohydrates, proteins, and water were identified and are specific for regular and specific purpose infant formulas. It is precisely these specificities in the composition, which are visible in the NIR spectrum, that make it possible to distinguish samples on a qualitative level. The connection of NIR spectra as input variables and 22 parameters (color, TDS, conductivity, and energy–nutrient composition) as output variables, using PLSR, gave an insight into the quantitative potential, i.e., the possibility of predicting the observed parameters on the basis of NIR spectra (recorded using two devices). The quantitative potential was confirmed on the basis of model parameters that resulted in acceptable values for both NIR devices: the coefficient of determination for the calibration, Rc2 > 0.9, and Range Error Ratio, RER > 6.

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Infant formula product regulation

Cited by 3 publications

References 3 publications

Ostrich oil as a fat substitute in milk‐based infant formula

Ostrich oil as a fat substitute in milk‐based infant formula

Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

Qualitative and Quantitative Potential of Low-Cost Near-Infrared (NIR) Devices for Rapid Analysis of Infant Formulas for Regular and Special Needs

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