Orthogonal experimental design for the optimization of four additives in a model liquid infant formula to improve its thermal stability

• DOI: 10.1016/j.lwt.2022.113495
• Publication Date: 2022-04-27T02:29:12Z
• Authors: Minhe Liao; Ritian Jin; Haowei Ren; Jiaqi Shang; Jiaxin Kang; Qiuyan Xin; Ning Liu; Meng Li
• Keywords: Carrageenan; Thermal Stability

In this study, kappa-carrageenan (κ-CGN), a thickener, and soybean lecithin (SBL), citric fatty acid esters of glycerol (CITREM), mono-and diglycerides (MDGs) emulsifiers were added to model liquid infant formula (LIF) enhance its thermal stability. The dosages the four additives obtained by comprehensively analyzing Turbiscan stability index (TSI), apparent viscosity, volume mean diameter (D (4,3)). decreased TSI values from 0.761 0.272, increased viscosity 6.875 mPa s 7.887 s, (4,3)) 1.136 μm 0.706 μm. optimal additive levels when separately determined as follows: 0.025 g/100 mL κ-CGN, 0.150 SBL, 0.600 CITREM, 0.100 MDGs. Based on orthogonal experiment L9 (34), which combined range analysis variance, 0.125 0.450 Confirmatory experiments involving milk composition, oxidation stability, △ backscatter demonstrated that addition is more beneficial LIF than separate addition.