Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion

Li, Bailiang; Chen, Qingxue; Mu, Longkai; Liu, Sibo; Xiang, Fangqin; Yang, Liu; Duan, Sufang; Li, Fang; Man-Yau Szeto, Ignatius

doi:10.1016/j.foodchem.2023.137522

Cited by 2 publications

(1 citation statement)

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“…Spray-drying is known as a processing technology used in various food and nutraceutical applications [5,6]. This technology affects the physicochemical properties and stability of powder particles [7][8][9]. Powdered foods have the advantages of easy handling, transport, and storage and are characterised by an extended shelf life in comparison to fresh products.…”

Section: Introductionmentioning

confidence: 99%

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Ostrowska-Ligęza,

Wirkowska-Wojdyła,

Brzezińska

et al. 2024

Applied Sciences

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Agglomeration is a technological process that is widely applied to obtain powdered products with the appropriate shape and particle size and different physical characteristics and stabilities. The purpose of this research was to study the influences of the composition and storage of powdered infant formulas on their thermal behaviours, as analysed by differential scanning calorimetry (DSC); fatty acid compositions, as determined by gas chromatography; and water activity and water content. This study investigated the influence of the storage time (six months) at temperatures of 20–22 °C and air humidities of 42–45% on powder mixtures and agglomerates. The isotherms of the agglomerates presented a shape and course similar to those of the isotherms of the mixtures from which they were obtained. The agglomeration process affected the stability of the fatty acids in the stored powdered infant formulas. The composition of the fatty acids changed during the storage process. The thermal properties of the powdered infant formulas were not significantly influenced by agglomeration. The compositions of the mixtures and agglomerates influenced the shape and course of the DSC diagrams. Using the DSC method, it was determined whether the fat was a natural component of the powder or it was added in the form of fatty acid preparations. Differences were observed between the shape and course of the DSC curves (heating and cooling) obtained for fresh and 6-month-stored mixtures and agglomerates.

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