Investigation of caking by fat bridging in aged infant formula
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- 作者：Tammie Wei Yi Thama ; Xu Xua ; Andrew Ti Heong Yeohb ; Weibiao Zhoua ; chmzwb@nus.edu.sg" class="auth_mail" title="E-mail the corresponding author
- 关键词：Infant formula ; Surface free-fat ; Caking strength ; Fatty acid composition ; GC&ndash ; MS/FID ; DSC ; CLSM
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：30-39
- 全文大小：1364 K
文摘
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Surface free-fat and caking strength increased significantly at 60 °C.
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High-melting point fatty acids were present on surface of P1 powder particles.
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Melting characteristics by DSC were consistent with fatty acid composition analysis.
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CLSM analysis showed large fat globules after 6 weeks’ storage.
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