Abstract

Infant milk formula (IMF) products intend to simulate the composition of human milk and meet the nutritional requirements of infants until they become familiar with complementary foods. In addition to meeting nutritional requirements, IMF powders should be stable and rehydrate well up to their use-by date. These requirements can be met by developing balanced formulations and optimizing the parameters used during processing, handling, and storage. Ingredients such as lactoferrin, milk fat globule membrane, probiotics, and prebiotics are often incorporated in some IMF powders. Stability of IMF powders is essential, and it is often compromised by handling and storage at suboptimal temperature and/or relative humidity. Uncontrollable moisture uptake by IMF powders triggers many undesirable phenomena including lowering of glass transition temperature, crystallization of lactose, formation of free fat, undesirable modification of surface composition and morphology, and reduced solubility. Sound understanding of product-process interactions is needed for judicious selection of ingredients and optimization of formulation, processing (e.g., homogenization, evaporation, drying) and storage parameters to produce nutritionally superior IMF powders and ensuring their longer shelf life. In this work, we have systematically reviewed the published works on physicochemical properties of IMF powders and how they are affected by the characteristics of ingredients and parameters used during processing and storage.

摘要

婴儿配方奶粉（IMF）产品旨在模拟人乳的成分，满足婴儿的营养需求，直到他们熟悉辅食。除了满足营养需求外，IMF 粉末还应保持稳定并在使用期限内充分补水。这些要求可以通过开发平衡的配方和优化加工、处理和储存过程中使用的参数来满足。乳铁蛋白、乳脂肪球膜、益生菌和益生元等成分通常会掺入一些 IMF 粉末中。IMF 粉末的稳定性是必不可少的，它通常会因在次优温度和/或相对湿度下处理和储存而受到损害。IMF 粉末无法控制的吸湿性会引发许多不良现象，包括玻璃化转变温度降低、乳糖结晶、游离脂肪的形成、表面组成和形态的不良改变以及溶解度降低。为了明智地选择成分和优化配方、加工（例如，均质、蒸发、干燥）和储存参数，以生产营养优越的 IMF 粉末并确保其更长的保质期，需要对产品-过程相互作用有充分的了解。在这项工作中，我们系统地回顾了已发表的关于 IMF 粉末物理化学性质的著作，以及它们如何受到加工和储存过程中使用的成分和参数特性的影响。为了明智地选择成分和优化配方、加工（例如，均质、蒸发、干燥）和储存参数，以生产营养优越的 IMF 粉末并确保其更长的保质期，需要对产品-过程相互作用有充分的了解。在这项工作中，我们系统地回顾了已发表的关于 IMF 粉末物理化学性质的著作，以及它们如何受到加工和储存过程中使用的成分和参数特性的影响。为了明智地选择成分和优化配方、加工（例如，均质、蒸发、干燥）和储存参数，以生产营养优越的 IMF 粉末并确保其更长的保质期，需要对产品-过程相互作用有充分的了解。在这项工作中，我们系统地回顾了已发表的关于 IMF 粉末物理化学性质的著作，以及它们如何受到加工和储存过程中使用的成分和参数特性的影响。