Emulsifiers in Infant Nutritional Products
作者： Séamus L. McSweeney
DOI: 10.1007/978-0-387-75284-6_8
关键词: Lipid oxidation 、 Emulsion 、 Food science 、 Chemistry 、 Lecithin 、 Shelf life 、 Infant formula 、 Oil droplet 、 Whey protein isolate 、 Whey protein
摘要: Infant formulae are specially formulated milks for babies and young children. These important nutritional products available in several forms including convenient ready-to-feed liquid products, concentrated powders that reconstituted consumption. The formation stabilisation of an oil-in-water (o/w) emulsion is integral step the manufacture all these products. formed must maintain excellent stability throughout a long shelf life. This review reviews roles proteins other surfactants subsequent stability. Dairy together with low molecular weight food grade emulsifiers form membrane stabilize oil droplets against coalescence. Lecithin mono-di-glycerides main non-protein used to enhance particularly, or may also be added improve wettability spray dried upon reconstitution. use reduce susceptibility emulsions lipid oxidation another consideration.
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