Flow Properties of Commercial Infant Formula Powders
The objective of this work was to investigate flow
properties of powdered infant formula samples. Samples were
purchased at a local pharmacy and differed in composition. Lactose
free infant formula, gluten free infant formula and infant formulas
containing dietary fibers and probiotics were tested and compared
with a regular infant formula sample which did not contain any of
these supplements. Particle size and bulk density were determined
and their influence on flow properties was discussed. There were no
significant differences in bulk densities of the samples, therefore the
connection between flow properties and bulk density could not be
determined. Lactose free infant formula showed flow properties
different to standard supplement-free sample. Gluten free infant
formula with addition of probiotic microorganisms and dietary fiber
had the narrowest particle size distribution range and exhibited the
best flow properties. All the other samples exhibited the same
tendency of decreasing compaction coefficient with increasing flow
speed, which means they all become freer flowing with higher flow
speeds.
[1] J. Ghisolfi, "Dietaty fibre and prebiotics in infant formulas," P.
Nutr. Soc. , vol. 62, pp.183-185, 2003.
[2] G. Puccio, C. Cajozzo, F. Meli, F. Rochat, D. Grathwohl, P.
Steenhout, "Clinical evaluation of a new starter formula for infants
containing live Bifidobacterium longum BL999 and prebiotics,"
Nutrition, vol. 23, pp. 43-46, 2007.
[3] G. Reid, "Probiotics and prebiotics - progress and challenges," Int.
Dairy J., vol. 18, pp. 969-975, 2008.
[4] L. E. Chuy, T. P. Labudza, "Caking and stickiness of dairy based
food powders as related to glass transition," J. Food Sci., vol. 59,
no.1, pp. 43-46, 1994.
[5] Codex Standard for Infant Formula, Codex Stan 72-1981.
[6] V. Landillon, D. Cassan, M.H. Morel, B. Cuq, "Flowability,
cohesive and granulation properties of wheat powders," J. Food
Eng., vol. 86, pp. 178-193, 2008.
[7] S. Mukherjee, S. Bhattacharya, "Characterization of agglomeration
process as a function of moisture content using a model food
powder," J. Texture Stud., vol. 37, pp. 35-48, 2006.
[8] M. F. Eduardo, S. C. S. Lannes, "Use of texture to determine
compaction force of powders," J. Food Eng., vol. 80, pp. 568-572,
2007.
[9] J. M. Aguilera, J. M. Valle, M. Karel, "Rewiew: caking
phenomena in food powders," Trends Food Sci. Tech., vol. 6, pp.
149-154, 1995.
[10] G. Barbosa-Canovas, E. Ortega-Rivas, P. Juliano, H. Yan, Food
powders - physical properties, processing and functionality, New
York, Kluywer Academic/Plenum Publishers, 2005, pp. 334.
[11] J. J. Fitzpatrick, (2005) "Food powder flowability," in Encapsuled
and powdered foods, C. Onwulata, Ed. Boca Raton: CRC Press,
2005, pp. 247-258.
[12] E. Teunou, J. J. Fitzpatrick, E. C. Synnott, "Characterization of
food powder flowability," J. Food Eng., vol. 39, pp. 31-37, 1999.
[13] J. J. Fitzpatrick, "Effect of composition and storage conditions on
the flowability of dairy powders," Int. Dairy J., vol. 17, pp. 383-
392, 2007.
[14] P. R. Rennie, X. D. Chen, C. Hargreaves, A. R. Mackereth, "A
study of the cohesion of dairy powders," J. Food Eng., vol. 39, pp.
277-284, 1999.
[15] B. M. Kwak, J. E. Lee, J. H. Ahn, T. H. Jeon, "Laser diffraction
particle sizing by wet dispersion method for spray-dried infant
formula," J. Food Eng., to be published, doi: 10.1016 /
j.foodeng.2008.12.005, 2009.
[1] J. Ghisolfi, "Dietaty fibre and prebiotics in infant formulas," P.
Nutr. Soc. , vol. 62, pp.183-185, 2003.
[2] G. Puccio, C. Cajozzo, F. Meli, F. Rochat, D. Grathwohl, P.
Steenhout, "Clinical evaluation of a new starter formula for infants
containing live Bifidobacterium longum BL999 and prebiotics,"
Nutrition, vol. 23, pp. 43-46, 2007.
[3] G. Reid, "Probiotics and prebiotics - progress and challenges," Int.
Dairy J., vol. 18, pp. 969-975, 2008.
[4] L. E. Chuy, T. P. Labudza, "Caking and stickiness of dairy based
food powders as related to glass transition," J. Food Sci., vol. 59,
no.1, pp. 43-46, 1994.
[5] Codex Standard for Infant Formula, Codex Stan 72-1981.
[6] V. Landillon, D. Cassan, M.H. Morel, B. Cuq, "Flowability,
cohesive and granulation properties of wheat powders," J. Food
Eng., vol. 86, pp. 178-193, 2008.
[7] S. Mukherjee, S. Bhattacharya, "Characterization of agglomeration
process as a function of moisture content using a model food
powder," J. Texture Stud., vol. 37, pp. 35-48, 2006.
[8] M. F. Eduardo, S. C. S. Lannes, "Use of texture to determine
compaction force of powders," J. Food Eng., vol. 80, pp. 568-572,
2007.
[9] J. M. Aguilera, J. M. Valle, M. Karel, "Rewiew: caking
phenomena in food powders," Trends Food Sci. Tech., vol. 6, pp.
149-154, 1995.
[10] G. Barbosa-Canovas, E. Ortega-Rivas, P. Juliano, H. Yan, Food
powders - physical properties, processing and functionality, New
York, Kluywer Academic/Plenum Publishers, 2005, pp. 334.
[11] J. J. Fitzpatrick, (2005) "Food powder flowability," in Encapsuled
and powdered foods, C. Onwulata, Ed. Boca Raton: CRC Press,
2005, pp. 247-258.
[12] E. Teunou, J. J. Fitzpatrick, E. C. Synnott, "Characterization of
food powder flowability," J. Food Eng., vol. 39, pp. 31-37, 1999.
[13] J. J. Fitzpatrick, "Effect of composition and storage conditions on
the flowability of dairy powders," Int. Dairy J., vol. 17, pp. 383-
392, 2007.
[14] P. R. Rennie, X. D. Chen, C. Hargreaves, A. R. Mackereth, "A
study of the cohesion of dairy powders," J. Food Eng., vol. 39, pp.
277-284, 1999.
[15] B. M. Kwak, J. E. Lee, J. H. Ahn, T. H. Jeon, "Laser diffraction
particle sizing by wet dispersion method for spray-dried infant
formula," J. Food Eng., to be published, doi: 10.1016 /
j.foodeng.2008.12.005, 2009.
@article{"International Journal of Biological, Life and Agricultural Sciences:62118", author = "Maja Benkovic and Ingrid Bauman", title = "Flow Properties of Commercial Infant Formula Powders", abstract = "The objective of this work was to investigate flow
properties of powdered infant formula samples. Samples were
purchased at a local pharmacy and differed in composition. Lactose
free infant formula, gluten free infant formula and infant formulas
containing dietary fibers and probiotics were tested and compared
with a regular infant formula sample which did not contain any of
these supplements. Particle size and bulk density were determined
and their influence on flow properties was discussed. There were no
significant differences in bulk densities of the samples, therefore the
connection between flow properties and bulk density could not be
determined. Lactose free infant formula showed flow properties
different to standard supplement-free sample. Gluten free infant
formula with addition of probiotic microorganisms and dietary fiber
had the narrowest particle size distribution range and exhibited the
best flow properties. All the other samples exhibited the same
tendency of decreasing compaction coefficient with increasing flow
speed, which means they all become freer flowing with higher flow
speeds.", keywords = "flow properties, infant formula, powderedmaterial", volume = "3", number = "6", pages = "332-5", }