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Journal articles on the topic 'Infant formula emulsions'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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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.

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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.

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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.

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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.

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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.

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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%.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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11

Buggy, Aoife K., Jennifer J. McManus, André Brodkorb, Noel Mc Carthy, and Mark A. Fenelon. "Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation." Dairy Science & Technology 96, no. 6 (November 2, 2016): 845–59. http://dx.doi.org/10.1007/s13594-016-0306-1.

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12

Amara, Sawsan, Amaury Patin, Francesca Giuffrida, Tim J. Wooster, Sagar K. Thakkar, Anaïs Bénarouche, Isabelle Poncin, et al. "In vitro digestion of citric acid esters of mono- and diglycerides (CITREM) and CITREM-containing infant formula/emulsions." Food Funct. 5, no. 7 (2014): 1409–21. http://dx.doi.org/10.1039/c4fo00045e.

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13

Amagliani, Luca, Jonathan O'Regan, Alan L. Kelly, and James A. O'Mahony. "Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein." LWT 154 (January 2022): 112544. http://dx.doi.org/10.1016/j.lwt.2021.112544.

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14

McSweeney, Seamus L., Daniel M. Mulvihill, and Daniel M. O'Callaghan. "The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients." Food Hydrocolloids 18, no. 1 (January 2004): 109–25. http://dx.doi.org/10.1016/s0268-005x(03)00049-3.

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15

Belfort, Mandy B., Elizabeth N. Pearce, Lewis E. Braverman, Xuemei He, and Rosalind S. Brown. "Low Iodine Content in the Diets of Hospitalized Preterm Infants." Journal of Clinical Endocrinology & Metabolism 97, no. 4 (April 1, 2012): E632—E636. http://dx.doi.org/10.1210/jc.2011-3369.

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Context: Iodine is critical for normal thyroid hormone synthesis and brain development during infancy, and preterm infants are particularly vulnerable to the effects of both iodine deficiency and excess. Use of iodine-containing skin antiseptics in intensive care nurseries has declined substantially in recent years, but whether the current dietary iodine intake meets the requirement for hospitalized preterm infants is unknown. Objective: The aim of the study was to measure the iodine content of enteral and parenteral nutrition products commonly used for hospitalized preterm infants and estimate the daily iodine intake for a hypothetical 1-kg infant. Methods: We used mass spectrometry to measure the iodine concentration of seven preterm infant formulas, 10 samples of pooled donor human milk, two human milk fortifiers (HMF) and other enteral supplements, and a parenteral amino acid solution and soy-based lipid emulsion. We calculated the iodine provided by typical diets based on 150 ml/kg · d of formula, donor human milk with or without HMF, and parenteral nutrition. Results: Preterm formula provided 16.4–28.5 μg/d of iodine, whereas unfortified donor human milk provided only 5.0–17.6 μg/d. Adding two servings (six packets) of Similac HMF to human milk increased iodine intake by 11.7 μg/d, whereas adding two servings of Enfamil HMF increased iodine intake by only 0.9 μg/d. The other enteral supplements contained almost no iodine, nor did a parenteral nutrition-based diet. Conclusions: Typical enteral diets for hospitalized preterm infants, particularly those based on donor human milk, provide less than the recommended 30 μg/d of iodine, and parenteral nutrition provides almost no iodine. Additional iodine fortification should be considered.

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16

Bach Korsholm Knudsen, Kristine, Christine Heerup, Tine Røngaard Stange Jensen, Xiaolu Geng, Nikolaj Drachmann, Pernille Nordby, Palle Bekker Jeppesen, et al. "Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs." Nutrients 13, no. 2 (January 28, 2021): 410. http://dx.doi.org/10.3390/nu13020410.

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Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

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17

Zou, Long, and Casimir C. Akoh. "Oxidative stability of structured lipid-based infant formula emulsion: Effect of antioxidants." Food Chemistry 178 (July 2015): 1–9. http://dx.doi.org/10.1016/j.foodchem.2015.01.073.

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18

McCarthy, Noel A., Alan L. Kelly, James A. O’Mahony, Dara K. Hickey, Valérie Chaurin, and Mark A. Fenelon. "Effect of protein content on emulsion stability of a model infant formula." International Dairy Journal 25, no. 2 (August 2012): 80–86. http://dx.doi.org/10.1016/j.idairyj.2012.03.003.

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19

Fligner, K. L., M. A. Fligner, and M. E. Mangino. "Accelerated tests for predicting long-term creaming stability of infant formula emulsion systems." Food Hydrocolloids 5, no. 3 (June 1991): 269–80. http://dx.doi.org/10.1016/s0268-005x(09)80113-6.

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20

McCarthy, Noel A., Vivian L. Gee, James A. O'Mahony, Alan L. Kelly, and Mark A. Fenelon. "Optimising emulsion stability during processing of model infant formulae using factorial statistical design." International Journal of Dairy Technology 68, no. 3 (June 24, 2015): 334–41. http://dx.doi.org/10.1111/1471-0307.12240.

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21

McSweeney, Seamus L., Ruth Healy, and Daniel M. Mulvihill. "Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion." Food Hydrocolloids 22, no. 5 (July 2008): 888–98. http://dx.doi.org/10.1016/j.foodhyd.2007.04.017.

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22

Zhu, Xuemei, Qi Wang, Youbin Leng, Fang Chen, Feiyang Wu, Guangqing Mu, and Xiaomeng Wu. "Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion." Food Chemistry 346 (June 2021): 128918. http://dx.doi.org/10.1016/j.foodchem.2020.128918.

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23

de Figueiredo Furtado, Guilherme, Ana Gabriela da Silva Carvalho, and Miriam Dupas Hubinger. "Model infant formulas: Influence of types of whey proteins and oil composition on emulsion and powder properties." Journal of Food Engineering 292 (March 2021): 110256. http://dx.doi.org/10.1016/j.jfoodeng.2020.110256.

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24

Masum, A. K. M., Jayani Chandrapala, Benu Adhikari, Thom Huppertz, and Bogdan Zisu. "Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders." Journal of Food Engineering 254 (August 2019): 34–41. http://dx.doi.org/10.1016/j.jfoodeng.2019.02.023.

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25

Zou, Long, and Casimir C. Akoh. "Antioxidant activities of annatto and palm tocotrienol-rich fractions in fish oil and structured lipid-based infant formula emulsion." Food Chemistry 168 (February 2015): 504–11. http://dx.doi.org/10.1016/j.foodchem.2014.07.098.

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26

Zou, Long, and Casimir C. Akoh. "Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: Effects of emulsifiers and biopolymer thickeners." Food Chemistry 141, no. 3 (December 2013): 2486–94. http://dx.doi.org/10.1016/j.foodchem.2013.05.029.

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27

Manoni, Michele, Chiara Di Lorenzo, Matteo Ottoboni, Marco Tretola, and Luciano Pinotti. "Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation." Foods 9, no. 9 (September 7, 2020): 1251. http://dx.doi.org/10.3390/foods9091251.

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Milk is a lipid-in-water emulsion with a primary role in the nutrition of newborns. Milk fat globules (MFGs) are a mixture of proteins and lipids with nutraceutical properties related to the milk fat globule membrane (MFGM), which protects them, thus preventing their coalescence. Human and bovine MFGM proteomes have been extensively characterized in terms of their formation, maturation, and composition. Here, we review the most recent comparative proteomic analyses of MFGM proteome, above all from humans and bovines, but also from other species. The major MFGM proteins are found in all the MFGM proteomes of the different species, although there are variations in protein expression levels and molecular functions across species and lactation stages. Given the similarities between the human and bovine MFGM and the bioactive properties of MFGM components, several attempts have been made to supplement infant formulas (IFs), mainly with polar lipid fractions of bovine MFGM and to a lesser extent with protein fractions. The aim is thus to narrow the gap between human breast milk and cow-based IFs. Despite the few attempts made to date, supplementation with MFGM proteins seems promising as MFGM lipid supplementation. A deeper understanding of MFGM proteomes should lead to better results.

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28

Fricilia, Rodhiya, and Agustiansyah Agustiansyah. "FAKTOR-FAKTOR YANG MEMPENGARUHI IBU DALAM PEMBERIAN ASI EKSKLUSIF KEPADA BAYI DI PUSKESMAS SEBANGKAU KECAMATAN PEMANGKAT KABUPATEN SAMBAS." Pontianak Nutrition Journal (PNJ) 1, no. 1 (March 1, 2018): 31. http://dx.doi.org/10.30602/pnj.v1i1.282.

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Exclusive breastfeeding is only breastfeeding without additional food and drinks in infants aged 0-6 months. Even water is not given in this exclusive breastfeeding stage. Breast milk is a fat emulsion in a solution of protein, lactose, and organic salt secreted by the two halves of the mother’s breast gland, as the main food for the baby. The composition of breast milk is not the same from time to time, this is based on lactation stage (Setiowati, 2010). This study aims to determine the relationship between knowledge, attitudes, maternal work and promotional media for formula milk with exclusive breastfeeding at the Puskesmas in the District of Pemangkat, Sambas Regency. The type of research used is the survey method with a cross sectional study approach. Sampling was done by purposive sampling with a sample of 57 mothers. Data analysis was performed using the chi-square test. The results showed that there was no relationship between the knowledge of mothers with exclusive breastfeeding (p = 0.054), there was no relationship between the attitudes of mothers with exclusive breastfeeding (p = 0.933), there was no correlation between the work of mothers with exclusive breastfeeding (p = 0.962) , and there is no relationship between the promotion media of formula milk with exclusive breastfeeding (p = 0.985). It was concluded that of all the variables tested there was no relationship with exclusive breastfeeding in infants in the Puskesmas that was as far as Pemangkat District, Sambas Regency. It is recommended that mothers give exclusive breastfeeding to their babies until they are 6 months old.

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29

Innis, Sheila M. "Essential fatty acid requirements in human nutrition." Canadian Journal of Physiology and Pharmacology 71, no. 9 (September 1, 1993): 699–706. http://dx.doi.org/10.1139/y93-104.

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Arachidonic acid (20:4ω−6) and docosahexaenoic acid (22:6ω−3) are major acyl components of cell membrane phospholipids, and are particularly enriched in the nonmyelin membranes of the central nervous system. Dietary deficiency of linoleic acid (18:2ω−6) and linolenic acid (18:3ω−3) during development has been shown to result in reduced levels of 20:4ω−6 and 22:6ω−3 in the developing central nervous system, and this has been associated with altered learning behaviour and visual function. Synthesis of 20:4ω−6 and 22:6ω−3 depends on the dietary intake of 18:2ω−6 and 18:3ω−3, respectively, and the activity of the fatty acid desaturase–elongase enzymes. Oxidation of 18:2ω−6 and 18:3ω−3 for energy, or direct acylation of 18:2ω−6 into triglycerides, cholesteryl esters, and phospholipids, could also influence the amount of 20:4ω−6 and 22:6ω−3 formed. The tissue levels of 20:4ω−6 and 22:6ω−3, or other (ω − 6) and (ω − 3) fatty acids, compatible with optimum growth and development or health are not known. The amount of preformed 22:6ω−3 in the diet of adults, infants fed various milks or formulae, or animals is reflected in the circulating lipid levels of 22:6ω−3. Human milk levels of (ω − 6) and (ω − 3) fatty acids vary, depending in part on the mother's diet. A valid, scientific approach to extrapolate dietary essential fatty acid requirements from the composition of human milk or the circulating lipids of infants fed different diets has not been agreed on. Current data suggest that fatty acid requirements for development of term-gestation piglet brain and retina are met with 5.0% dietary kcal (1 cal = 4.1868 J) 18:2ω−6 and > 1.0% kcal 18:3ω−3, As in rodents and non-human primates, a diet source of 20:4ω−6 and 22:6ω−3 does not seem essential for the developing piglet central nervous system. However, studies in very premature infants suggest these infants may benefit from a dietary source of 20:4ω−6 and 22:6ω−3. Whether the low 20:4ω−6 and 22:6ω−3 status is due to oxidation of 18:2ω−6 and 18:3ω−3 for energy, the effects of early intravenous feeding with lipid emulsions, rapid growth, or immaturity of physiological or metabolic pathways in very preterm infants is not yet known.Key words: linoleic acid, linolenic acid, arachidonic acid, docosahexaenoic acid, brain, retina.

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30

Wang, Qi, Yuxi Xu, Yanchen Liu, Fang Qian, Guangqing Mu, and Xuemei Zhu. "Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula." Frontiers in Nutrition 9 (June 13, 2022). http://dx.doi.org/10.3389/fnut.2022.808351.

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Proteins and minerals in infant formula not only serve as nutrients, but also have important effects on the physical and chemical stability of emulsions. In this study, calcium carbonate (0 or 9.08 mM) and potassium chloride (0 or 15.96 mM), as representatives of divalent and monovalent minerals, were added to 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions in different ratios (10:0, 9:1, 6:4, 5:5, and 0:10) of whey protein isolate (WPI) and sodium caseinate (CN). The influence of proteins and minerals on emulsion stability was investigated by analyzing particle size, zeta potential, creaming index, rheological properties, storage stability, and lipid oxidation. 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions could be destabilized by adding Ca2+, as shown by the increase in particle size index, creaming index, and the decrease in zeta potential magnitude. Divalent ions could affect the electrostatic interactions between lipid droplets and the interactive effects of ion surface adsorption. In addition, the effect of different protein ratios on the physical stability of emulsions was not significant under the same ion-type conditions. In terms of chemical stability, higher oxidized values were found in emulsions stabilized with only CN than in those containing WPI. Our study showed that protein ratios and minerals played an important role in the stability of OPO emulsions, which might provide a reference for the development and utilization of liquid infant formula.

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31

Gaygadzhiev, Zafir. "Factors Affecting Emulsion Stability, Viscosity, and Foaming Capacity of Concentrated Infant Formula Emulsions: An Industry Relevant Approach." SSRN Electronic Journal, 2022. http://dx.doi.org/10.2139/ssrn.4206746.

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32

Ahn, Nahyun, and Jee-Young Imm. "Effect of Phospholipid Matrix on Emulsion Stability, Microstructure, Proteolysis, and In Vitro Digestibility in Model Infant Formula Emulsion." Food Research International, November 2022, 112218. http://dx.doi.org/10.1016/j.foodres.2022.112218.

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33

Wu, Feiyang, Fang Chen, Yizhen Pu, Fang Qian, Youbin Leng, Guangqing Mu, and Xuemei Zhu. "Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules." International Journal of Dairy Technology, March 30, 2022. http://dx.doi.org/10.1111/1471-0307.12861.

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