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Article: Modeling of Lactose Crystallization and Color Changes in Model Infant Foods
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2006
- Author:
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Copyright informationCopyright American Dairy Science Association Jul 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Lactose crystallization and color changes in formulas containing β-lactoglobulin and gelatinized starch were investigated. Model infant formulas were prepared by colyophilization of 3 components (lactose, β-lactoglobulin, and gelatinized starch). A mixture design was used to choose the percentage of each mixture component. These formulas were stored for 3 mo at different relative humidities (RH), ranging from approximately 0 to 94.6%, to study the lactose crystallization and color changes. Crystallization kinetics was studied by gravimetric methods, and lactose state (crystalline vs. amorphous) was verified before and after storage by differential scanning calorimetry. ...
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