Characteristics on the oxidation stability of infant formula powder with different ingredients during storage.

Abstract

Infant formula powder is prone to oxidation reaction during storage, which leads to the decrease of milk powder quality. The whole milk powder (WMP) was formulated, and the characteristics of infant formula powder were tracked during storage. The addition of metal ions, polyunsaturated fatty acids, and vitamins could reduce the peroxide value and increase the thiobarbituric acid value in the infant formula powder during the early stage of storage. When the samples were stored for 6 months, the free fat content of the base milk powder and the sample added with metal ions had high level (3.3%–3.6%). With adding vitamins, the content of free fat in the samples decreased first and then increased. The color value L of all the samples decreased during storage. Compared with WMP, the color value B of all the infant formula powder with different ingredients decreased. Levels of 2‐heptanone and 2‐nonaone indicated that the formation of the main methyl ketones in the infant formula powder with different ingredients decreased. The content of hexanal in the sample added metal ions was the highest. The type and intensity of free radicals changed with the formula components. The range of g value was 2.0043–2.0060 after 6 months of storage and 2.0017–2.1338 after 12 months of storage, respectively. The index of peroxide value and color value B were significantly related to the existence of free radicals in the infant formula powder with different ingredients.