Lipid stability in powdered infant formula stored at ambient temperatures

• Published in: International journal of food science & technology Vol. 45; no. 11; pp. 2337 - 2344
• Main Authors: Carmen García‐Martínez, María del, Rodríguez‐Alcalá, Luis M, Marmesat, Susana, Alonso, Leocadio, Fontecha, Javier, Márquez‐Ruiz, Gloria
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-11-2010; Wiley-Blackwell
• Subjects: Ambient temperature; Biological and medical sciences; Fat industries; Fatty acids; Food industries; Free oil; Fundamental and applied biological sciences. Psychology; infant formula; Infants; Isomers; Lipids; Oxidation; oxidation compounds; Stability; storage; Tocopherol; Temperature; Stability; Lipids; tocopherol; storage; oxidation compounds; Powder; Free oil; Oil; Warehousing; Quality; Food preservation; Tocopherols; Oxidation; Infant formula
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2010.02405.x

Lipid stability of standard infant formula was evaluated at ambient temperatures, namely 25, 30 and 37 °C, during 3 months. Lipids were thoroughly analysed to evaluate changes in fatty acid composition and trans fatty acid isomers, non‐volatile oxidation compounds including oxidised, dimeric and polymeric triacylglycerols, and tocopherol. No significant changes in either of the parameters examined were found in total lipids extracted from infant formula along the storage period. However, the minor free oil fractions (about 7.5% of total lipids) showed a significant increase in oxidation compounds and marked decrease in tocopherol levels during storage at all temperatures. Samples stored at 37 °C for 3 months were rancid and, accordingly, contained the highest oxidation level in the free oil fraction, whereas total lipids extracted were apparently not oxidised. Results showed the necessity of analysing separately the free oil fraction in infant formulae to obtain a clear picture of the oxidation status.