Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review

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.

KEYWORDS:

• lactose crystallisation
• Infant formula
• Maillard browning
• caking
• Surface free fat

Acknowledgments

The authors would like to express their gratitude to RMIT University for funding the present work under ‘Vice-Chancellor’s Ph.D Scholarship’.

Declaration of Interests

No conflict of interest to declare.

Additional information

Funding

This work was supported by the Vice-Chancellor's Postgraduate Scholarship awarded to the first author by RMIT University.