MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA
The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturi...
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Ltd. “The National Academy of Pediatric Science and Innovation”
2018-09-01
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doaj-6eb0e6bfc30547468ea3e31faee9bb892021-07-28T16:27:49ZrusLtd. “The National Academy of Pediatric Science and Innovation”Rossijskij Vestnik Perinatologii i Pediatrii1027-40652500-22282018-09-01634304210.21508/1027-4065-2018-63-4-30-42606MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULAI. N. Skidan0C. Prosser1I. N. Zakharova2Bibicall-RUS CompanyDairy Goat Co-operative (N.Z.) LtdFederal State Budgetary Educational Institution of Additional Professional Education Russian Medical Academy of Continuous Post-Graduate Education of the Ministry of Health of RussiaThe physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.https://www.ped-perinatology.ru/jour/article/view/693maillard reactioncarboxymethyl-lysineinfant formula |
collection |
DOAJ |
language |
Russian |
format |
Article |
sources |
DOAJ |
author |
I. N. Skidan C. Prosser I. N. Zakharova |
spellingShingle |
I. N. Skidan C. Prosser I. N. Zakharova MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA Rossijskij Vestnik Perinatologii i Pediatrii maillard reaction carboxymethyl-lysine infant formula |
author_facet |
I. N. Skidan C. Prosser I. N. Zakharova |
author_sort |
I. N. Skidan |
title |
MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA |
title_short |
MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA |
title_full |
MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA |
title_fullStr |
MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA |
title_full_unstemmed |
MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA |
title_sort |
maillard reactions – an important factor of the safety and quality of infant formula |
publisher |
Ltd. “The National Academy of Pediatric Science and Innovation” |
series |
Rossijskij Vestnik Perinatologii i Pediatrii |
issn |
1027-4065 2500-2228 |
publishDate |
2018-09-01 |
description |
The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP. |
topic |
maillard reaction carboxymethyl-lysine infant formula |
url |
https://www.ped-perinatology.ru/jour/article/view/693 |
work_keys_str_mv |
AT inskidan maillardreactionsanimportantfactorofthesafetyandqualityofinfantformula AT cprosser maillardreactionsanimportantfactorofthesafetyandqualityofinfantformula AT inzakharova maillardreactionsanimportantfactorofthesafetyandqualityofinfantformula |
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1721266304074121216 |