84-7 |
Quality and stability testing of infant formulas |
V. C. GORDON, Safety Associates, Inc., 1405 Warner Ave., Tustin, CA 92780 and S. Aliff, California State Univ., Los Angeles, 5151 State University Dr., Los Angeles, CA 90032-4226. Enrichment of commercial infant formula with long chain poly unsaturated fatty acids has increased the need for better testing methods to determine the quality and stability of these enriched formulas. A new membrane separation technology was evaluated for its application to testing these matrices. The objective of this study was to use this new approach to monitor commercial powdered infant formula for quality and stability. Infant formula with long chain poly unsaturated fatty acids from a variety of sources as well as traditional formula were studied to compare their behavior on storage. The commercial powdered infant formulas were stored at room temperature or 37°C for six months and tested monthly. A membrane separation system was used to rapidly prepare and separate infant formula within one half an hour for analysis of lipid peroxides, alkenals, malonaldehyde and free fatty acids. The commercial formulations included lipids derived from egg lipids, hydrogenated oils and certain vegetable lipids. Formulas included iron enriched as well as formulas with standard iron concentrations. Our results demonstrated the applicability of this new method to recover 95% of the incorporated lipids and provide results on lipid peroxides comparable to extraction techniques followed by the AOCS titration method. Formulas with elevated Vitamin E exhibited longer shelf life at room temperature and 37°C. Alkenals and lipid peroxides were good indicators of changes in all the formula. Formula with linolenic and linoleic exhibited rapid changes within two weeks at 37°C. These studies demonstrated the application of a new testing method to infant formula. Lipid peroxides and alkenals were increased in formula with linolenic and linoleic acid. Formula with elevated Vitamin E exhibited the longest shelf life.
Session 84, Nutraceuticals & Functional Foods
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