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vol. 19, nr. 1 (2012)
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Influence of agglomeration and coating on oxidation stability of essential unsaturated fatty acids of powdered baby formulas
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Ewa Ostrowska-Ligęza1, Karolina Szulc2, Magdalena Wirkowska, Agata Górska1, Andrzej Lenart2
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1 Department of Chemistry,Warsaw University of Life Sciences, Faculty of Food Sciences, ul. Nowoursynowska 166, 02-776 Warszawa, Poland |
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2 Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Faculty of Food Sciences, ul. Nowoursynowska 166, 02-776 Warszawa, Poland |
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vol. 19 (2012), nr. 1,
pp. 77-88
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abstract:
Powdered baby formulas are multicomponent systems. The aim of the work was the analysis of the influence of agglomeration and coating on the stability of essential unsaturated fatty acids in powdered baby formulas. The following products were the experimental samples: skimmed milk powder, preparations of essential unsaturated fatty acids: Ropufa’’10’’ n-3, Food Powder S/SD and Ropufa’’10’’ n-6, Food Powder. Initial baby formula, agglomerated formula and coated one were subjected to the study. Fatty acids composition was determined by Gas Chromatography. Powdered baby formulas were also tested by differential scanning calorimeter (DSC). Thermograms of baby formulas and skimmed milk powder were determined. Peaks of phase transitions were observed in baby formulas thermograms. Agglomeration and coating processes had insignificant influence on essential unsaturated fatty acids composition.
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keywords:
powdered baby formulas, stability of essential unsaturated fatty acids, differential scanning calorimetry (DSC)
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original in:
Polish
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