Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Jiaxin Zhang; Lihan Wang; Yu Shen; Longyu Wan; Kejin Zhuang; Xinyan Yang; Chaoxin Man; Qianyu Zhao; Yujun Jiang

doi:10.1016/j.fochx.2023.101055

Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Food Chem X. 2023 Dec 10:21:101055. doi: 10.1016/j.fochx.2023.101055. eCollection 2024 Mar 30.

Authors

Jiaxin Zhang¹, Lihan Wang¹, Yu Shen¹, Longyu Wan¹, Kejin Zhuang¹, Xinyan Yang¹, Chaoxin Man¹, Qianyu Zhao¹, Yujun Jiang¹

Affiliation

¹ Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.

Abstract

The formula of food for special medical purpose has a direct impact on physicochemical stability, especially in hot climes and high temperature transport storage environments. An accelerated test (50 °C for 7 weeks) was used to analyze the mechanism of the physicochemical instability of formula A with lactose and maltodextrin, and formula B with maltodextrin. Deep dents and wrinkles were observed on the surface of the formula B, and more fat globules covered the surface of formula A particles after storage for a long time. Significantly higher amounts of furosine and N^ε-carboxymethl-l-lysine (CML) were formed and the loss of available lysine was greater in formula A than in formula B. No significant difference was observed in lipid oxidation indicators between the two formulas. The results of this research demonstrated lactose was more active than maltodextrin and led to physicochemical instability.

Keywords: Food for special medical purpose; Lactose; Maillard reaction; Maltodextrin; Physicochemical stability.