Model infant formulas: Influence of types of whey proteins and oil composition on emulsion and powder properties

Abstract

This study aimed at producing model infant formulas using different types of proteins (lactoferrin, whey protein isolate and/or whey protein hydrolysate) and oils (high oleic sunflower oil, coconut oil and/or caprylic/capric triglyceride mixture) in order to evaluate the influence of the interactions among the ingredients on the structural characteristics of the emulsions and the powders. Lactoferrin showed to be a promising ingredient for incorporation into infant formulas, allowing its association with whey protein hydrolysates to maintain the stability of the emulsion. In addition, model infant formula powders containing lactoferrin resulted in powders with higher values of yield (52.0–74.3%), encapsulation efficiency (90.8–97.2%) and hygroscopicity (11.7–13.4%) and better wettability. The oil blends containing medium chain triacylglycerols also showed adequacy to produce stable emulsions with reduced droplet size (1.31 μm) and powders with bigger encapsulation efficiency (97.2%). This study concludes that the great protein-protein interaction, as well as the different types of oil, influenced on the powder characteristics and the drying performance.