Relevant bibliographies by topics / Infant formula emulsions

Academic literature on the topic 'Infant formula emulsions'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Infant formula emulsions.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Infant formula emulsions"

1

Rodríguez Arzuaga, Mariana, Analía G. Abraham, Lilia Ahrné, Marvia G. Pérez Montes, and María C. Añón. "Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed." Foods 11, no. 23 (November 22, 2022): 3752. http://dx.doi.org/10.3390/foods11233752.

Full text
Abstract:
Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100 °C, 60%-75 °C, and 60%-100 °C) were produced at pilot scale, from emulsions with 50 or 60% TS pasteurized at 75 or 100 °C for 18 s. Both the emulsion feeds and the emulsions from the reconstituted powders (12.5% TS) were analyzed. The results showed that feeds with 60% TS were flocculated, as indicated by the large particle size and viscosity and the pseudoplastic behavior. Light microscopy revealed that, during spray drying, the flocs were disrupted in 60%-100 °C, while the 60%-75 °C emulsion remained flocculated, reducing its stability post-reconstitution. Although all four emulsions were mainly stabilized by caseins, the presence of β-lactoglobulin was also detected at the oil–water interface, in native state in the formulas preheated at 75 °C and aggregated in the formulas preheated at 100 °C. In conclusion, both the degree of whey protein denaturation (resulting from pasteurization) and the TS of the concentrates during infant formula production affected the emulsion stability of the reconstituted powders.
APA, Harvard, Vancouver, ISO, and other styles
2

Daoud, Samar, Elias Bou-Maroun, Gustav Waschatko, Benjamin Horemans, Renaud Mestdagh, Nils Billecke, and Philippe Cayot. "Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems." Foods 9, no. 10 (October 9, 2020): 1432. http://dx.doi.org/10.3390/foods9101432.

Full text
Abstract:
Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission recently regulated the DHA content in infant formulas. For many manufacturers of first-age early life nutrition products, a higher inclusion level of DHA poses various challenges. Long-chain polyunsaturated fatty acids (LC-PUFAs) such as DHA are very prone to oxidation, which can alter the organoleptic property and nutritional value of the final product. Traditional methods for the assessment of oxidation in complex systems require solvent extraction of the included fat, which can involve harmful reagents and may alter the oxidation status of the system. A rapid, efficient, non-toxic real-time method to monitor lipid oxidation in complex systems such as infant formula emulsions would be desirable. In this study, infrared spectroscopy was therefore chosen to monitor iron-induced oxidation in liquid infant formula, with conjugated dienes and headspace volatiles measured with GC-MS as reference methods. Infrared spectra of infant formula were recorded directly in mid- and near-infrared regions using attenuated total reflectance Fourier-transform (ATR-FTIR) and near-infrared (NIRS) spectrophotometers. Overall, good correlation coefficients (R2 > 0.9) were acquired between volatiles content and infrared spectroscopy. Despite the complex composition of infant formula containing proteins and sugars, infrared spectroscopy was still able to detect spectral changes unique to lipid oxidation. By comparison, near-infrared spectroscopy (NIRS) presented better results than ATR-FTIR: prediction error ATR-FTIR 18% > prediction error NIRS 9%. Consequently, NIRS demonstrates great potential to be adopted as an in-line or on-line, non-destructive, and sustainable method for dairy and especially infant formula manufacturers.
APA, Harvard, Vancouver, ISO, and other styles
3

Thompson, Linda B., Karen J. Schimpf, Lisa A. Stiner, and Daniel J. Schmitz. "Determination of Vitamin A (Retinol) in Infant and Medical Nutritional Formulas with AOAC Method 992.06 Using a Modified Extraction Procedure: Single-Laboratory Validation." Journal of AOAC INTERNATIONAL 93, no. 5 (September 1, 2010): 1523–29. http://dx.doi.org/10.1093/jaoac/93.5.1523.

Full text
Abstract:
Abstract The applicability of AOAC Official MethodSM 992.06, Vitamin A (Retinol) in Milk-Based Infant Formula can be extended to specialty infant formulas, and medical and adult nutritional products with a few minor modifications to the sample preparation procedure. Currently, AOAC Official MethodSM9 92.06 is only applicable to milk-based infant formulas containing >500 IU vitamin A per reconstituted quart. When this method is used as written to test specialty infant formulas, vitamin A recoveries are low compared to results generated with alternate validated vitamin A methods. AOAC Method 992.06 vitamin A recoveries can be improved significantly in specialty infant formulas if the amount of potassium hydroxide used during the saponification step is doubled. With this one minor modification to the sample preparation procedure, AOAC Method 992.06 demonstrates acceptable precision and accuracy for the quantitation of vitamin A (retinol) in specialty infant formulas, milk- and soy-based infant formulas, and adult and medical nutritionals. Because increasing the amount of potassium hydroxide can cause emulsions to form, 24 mL aliquots of reagent alcohol may need to be added to some samples to separate the organic and aqueous layers during the extraction step. A single-laboratory validation of these modifications was completed. During validation, 15 different product matrixes were analyzed. The intermediate precision averaged 2.70% RSD, and spike recovery data averaged 96.3%.
APA, Harvard, Vancouver, ISO, and other styles
4

Henriksen, Nicole L., Karoline Aasmul-Olsen, Ramakrishnan Venkatasubramanian, Mikkel K. E. Nygaard, Richard R. Sprenger, Anne B. Heckmann, Marie S. Ostenfeld, et al. "Dairy-Derived Emulsifiers in Infant Formula Show Marginal Effects on the Plasma Lipid Profile and Brain Structure in Preterm Piglets Relative to Soy Lecithin." Nutrients 13, no. 3 (February 24, 2021): 718. http://dx.doi.org/10.3390/nu13030718.

Full text
Abstract:
Breastfed infants have higher intestinal lipid absorption and neurodevelopmental outcomes compared to formula-fed infants, which may relate to a different surface layer structure of fat globules in infant formula. This study investigated if dairy-derived emulsifiers increased lipid absorption and neurodevelopment relative to soy lecithin in newborn preterm piglets. Piglets received a formula diet containing soy lecithin (SL) or whey protein concentrate enriched in extracellular vesicles (WPC-A-EV) or phospholipids (WPC-PL) for 19 days. Both WPC-A-EV and WPC-PL emulsions, but not the intact diets, increased in vitro lipolysis compared to SL. The main differences of plasma lipidomics analysis were increased levels of some sphingolipids, and lipid molecules with odd-chain (17:1, 19:1, 19:3) as well as mono- and polyunsaturated fatty acyl chains (16:1, 20:1, 20:3) in the WPC-A-EV and WPC-PL groups and increased 18:2 fatty acyls in the SL group. Indirect monitoring of intestinal triacylglycerol absorption showed no differences between groups. Diffusor tensor imaging measurements of mean diffusivity in the hippocampus were lower for WPC-A-EV and WPC-PL groups compared to SL indicating improved hippocampal maturation. No differences in hippocampal lipid composition or short-term memory were observed between groups. In conclusion, emulsification of fat globules in infant formula with dairy-derived emulsifiers altered the plasma lipid profile and hippocampal tissue diffusivity but had limited effects on other absorptive and learning abilities relative to SL in preterm piglets.
APA, Harvard, Vancouver, ISO, and other styles
5

Drapala, Kamil P., Mark A. E. Auty, Daniel M. Mulvihill, and James A. O’Mahony. "Influence of emulsifier type on the spray-drying properties of model infant formula emulsions." Food Hydrocolloids 69 (August 2017): 56–66. http://dx.doi.org/10.1016/j.foodhyd.2016.12.024.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Drapala, Kamil P., Mark A. E. Auty, Daniel M. Mulvihill, and James A. O'Mahony. "Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions." International Dairy Journal 62 (November 2016): 76–83. http://dx.doi.org/10.1016/j.idairyj.2016.03.006.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Drapala, Kamil P., Daniel M. Mulvihill, and James A. O'Mahony. "Improving the oxidative stability of model whey protein hydrolysate-based infant formula emulsions with lecithin." International Journal of Dairy Technology 71, no. 4 (June 26, 2018): 966–74. http://dx.doi.org/10.1111/1471-0307.12538.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Drapala, Kamil P., Mark A. E. Auty, Daniel M. Mulvihill, and James A. O'Mahony. "Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation." Food Research International 88 (October 2016): 42–51. http://dx.doi.org/10.1016/j.foodres.2016.01.028.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Chen, Min, and Qingjie Sun. "Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations." Trends in Food Science & Technology 109 (March 2021): 435–47. http://dx.doi.org/10.1016/j.tifs.2021.01.036.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Drapala, Kamil P., Mark A. E. Auty, Daniel M. Mulvihill, and James A. O'Mahony. "Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions." International Journal of Dairy Technology 68, no. 3 (June 25, 2015): 322–33. http://dx.doi.org/10.1111/1471-0307.12256.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Infant formula emulsions"

1

Ainsworth, Sean. "L." In Neonatal Formulary, edited by Sean Ainsworth, 425–72. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198840787.003.0024.

Full text
Abstract:
This chapter presents information on neonatal drugs that begin with L, including use, pharmacology, adverse effects, fetal and infant implications of maternal treatment, treatment, and supply of Labetalol hydrochloride, Lactoferrin, Lamivudine, Lamotrigine, Lansoprazole, Levetiracetam, Levosimendan, Levothyroxine sodium, Lidocaine = Lignocaine (former BAN), Linezolid, Lipid emulsions for parenteral nutrition, Loperamide, Lopinavir with ritonavir, Lorazepam, and Low-molecular-weight heparins and other anticoagulants
APA, Harvard, Vancouver, ISO, and other styles
2

Muthusamy, Dharani. "Milk Fat Globular Membrane: Composition, Structure, Isolation, Technological Significance and Health Benefits." In Dairy Processing - From Basics to Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106926.

Full text
Abstract:
Milk Fat Globular Membrane comprises less than 1% of the total milk lipids, but the technological significance and health benefits of MFGM are immeasurable. MFGM as a bioactive compound present in milk, constitutes the majority of indigenous enzymes and plays vital role in stability of fat globules while processing. Due to its benefits, MFGM and its fractions became a hot topic in functional food especially in the infant food formula category. MFGM contributes several health benefits such as anticancer, anticholesterolemic and improves physical and dermal health. Food application of the MFGM can be highlighted as an emulsifier and stabilizer with excellent water holding capacity in dairy products. Beyond its technological significance, MFGM is also used in food emulsion and lactic acid bacteria encapsulation techniques. MFGM is considered to be a nutraceutical ingredient which gives more opportunity for exploration of milk lipids.
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Infant formula emulsions"

1

Munch, Katharina, Claire Berton-Carabin, Karin Schroen, and Simeon Stoyanov. "Plant protein-stabilized emulsions: Implications of protein and non-protein components for lipid oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zznf4565.

Full text
Abstract:
The use of plant proteins to stabilize oil-in-water (O/W) emulsions has been an increasing trend lately. The complexity of the available plant protein ingredients, along with the proteins’ physicochemical properties, require advanced processing that typically leads to substantial concentrations of non-protein components in the final isolates or concentrates. It is known that those components, such as polyphenols, phytic acid or phospholipids, can have a strong influence on the oxidative stability of emulsions. Thus, to understand the oxidative stability of plant protein-stabilized emulsions, the influence of the non-protein components also needs to be considered. Many food emulsions, such as mayonnaise or infant formula, are stabilized by not only proteins, but also phospholipids. Such an interfacial protein-phospholipid combination can also be found in oleosomes, natural lipid droplets which show a high oxidative stability. This stability has been attributed to their interfacial architecture in which oleosins and phospholipids form a tight physical barrier against pro-oxidant species. However, while the antioxidant properties of proteins are widely reported, the contribution of phospholipids to lipid oxidation in plant protein-based emulsions remains underexplored. In this work, we investigated how mixed interfacial plant proteins and phospholipids may be rationally used to control the oxidative stability of O/W emulsions. The interfacial composition was modulated by varying the ratio between pea proteins and sunflower phosphatidylcholine (PC) while keeping the total concentration of pea proteins constant. Increasing the phospholipid-to-protein ratio led to a monotonic decrease in the concentration of proteins and an increase of phospholipids at the interface, while the oxidative stability of those O/W emulsions changed in a non-monotonic pattern. The results were put in perspective by embedding them in a context of reviewing the potential implications of typical components in plant protein ingredients on lipid oxidation.
APA, Harvard, Vancouver, ISO, and other styles
2

Kaminski, Martin. "MCPD and glycidyl esters - presentation of a modular analysis method for oils and fats as well as compound foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fplf3753.

Full text
Abstract:
3-Monochloropropane-1,2-diol (3-MCPD) esters (3-MCPDE) and glycidyl esters (GE) are processing contaminants mainly formed during the deodorization of refined vegetable and fish oils and pose a serious health risk due to their potential genotoxic and carcinogenic properties. In recent years, numerous standards have been published to analyze these contaminants by robust and accurate analytical methods in oils and fats (seven AOCS methods, four ISO standards), oil-based emulsions (one AOCS method), and infant formula (two AOAC first action methods). In addition, more and more additional food categories are coming into the focus of food safety and thus also of EU legislation. Therefore, a standardization group was established in Germany in 2019 with the aim to develop a method for the analysis of MCPD + GE in all relevant compound foods. This presentation will describe in detail how the method originally developed for compound foods can also be successfully used for the analysis of oils and fats. The method is based on slow basic ester cleavage followed by a cleanup and the detection by GC-MS/MS. Due to the modular design of the method for compound food, by simply omitting the extraction step, the method can be used for the analysis of oils and fats without further adaptations. The method meets all current performance requirements of the official food control in the EU. Limits of quantification are below 10 µg/kg for all three analytes. Laboratories using the method are thus able to analyse oils and fats as well as compound foods with a single established method, which significantly reduces the validation effort in the laboratory.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Infant formula emulsions' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography