Abstract
ABSTRACT: Changes in the mono‐ and disaccharide fractions during manufacture and storage of enteral formulas were studied. Sterilization caused a considerable increase only in the maltulose content due to isomerization of maltose. Heat intensity and pH greatly influenced the formation of maltulose. Levels of maltulose up to 190 mg/100 mL were reached at pH 7.6 in samples heated at 120°C for 20 min. At the same pH value, the formation of maltulose during sterilization of samples increased with initial maltose content. Storage at 20°C did not cause changes in the maltulose content but an increase of maltulose was observed during storage at 30°C. The maltose/maltulose ratio appears to be a suitable indicator to assess the heat treatment during manufacture and to monitor product storage. Keywords: maltulose, processing, storage, enteral formulas
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