The impact of oil source on the foaming properties of model infant formula emulsions

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-08-25 DOI:10.1111/1471-0307.70042

Nan Gai, Anthony P Kett, Pierre Ponchon, Jonathan O'Regan, David A Goulding

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引用次数: 0

Abstract

Background

Foam is an undesirable occurrence during the manufacture of nutritional oil-in-water emulsion food products, such as infant formula, and also during the consumer experience of preparing nutritional formulas. Understanding the causes of foam formation can help to develop appropriate mitigation strategies for satisfactory manufacturing and consumer experiences.

Aim

This study investigated the impact of commonly used oil sources on the foaming properties of model infant formula emulsions.

Methods

The oils studied were soybean oil, 1, 3-dioleoyl-2-palmitoylglycerol (OPO)-rich palm oil, coconut oil, anhydrous milk fat (AMF), sunflower oil and an oil mix (blend of oils typically used in infant formulas). The model infant formula emulsions contained equivalent macronutrient content and underwent equivalent processing operations during preparation. Foam properties assessed included foamability, foam capacity, stability and structure.

Major findings

The oil mix and OPO-rich palm oil significantly inhibited foaming, or destabilised foam, followed by AMF, whereas the other oils had no effect. The foam height immediately after sparging in formulas containing the oil mix and OPO-rich palm oil was 30 and 80 mm, respectively, with collapse after just 38 and 60 s. Contrastingly, the other formulas produced foam heights of 130–140 mm. Although the formula containing AMF showed a gradual reduction in foam over time, the remaining formulas maintained stable foam throughout the 20-min measurement. No relationship was determined between fat globule size or viscosity and foaming. The inhibitory effect of oils may be multifactorial, that is fatty acid profile, including palmitic acid content and triglyceride structuration, the presence of low molecular weight components, fat physical state and melting points, and the competitive interactions between different oils in the mix.

Implications

This study provides insight into the impact of oil source on foam properties of model infant formula emulsions and guides further research on mechanistic reasons behind the findings.

Abstract Image

查看原文本刊更多论文

油源对模型婴儿配方乳剂发泡性能的影响

泡沫是在生产营养水包油乳化食品（如婴儿配方奶粉）过程中不希望出现的现象，也是在消费者准备营养配方奶粉的过程中不希望出现的现象。了解泡沫形成的原因有助于制定适当的缓解策略，以获得令人满意的制造和消费者体验。目的研究常用油源对模型婴儿配方乳剂发泡性能的影响。方法所研究的油包括大豆油、富含1,3 -二油基-2-棕榈酰甘油（OPO）的棕榈油、椰子油、无水乳脂（AMF）、葵花籽油和一种油混合物（婴儿配方奶粉中常用的油的混合物）。该模型婴儿配方乳剂在制备过程中具有等效的常量营养素含量和等效的加工操作。泡沫性能评估包括起泡性、泡沫容量、稳定性和结构。主要发现混合油和富含opo的棕榈油显著抑制泡沫，或破坏泡沫，其次是AMF，而其他油没有影响。在含有油混合物和富含opo的棕榈油的配方中，起泡后的泡沫高度分别为30和80 mm，仅在38和60 s后就会崩溃。相比之下，其他配方产生的泡沫高度为130-140毫米。虽然含有AMF的配方随着时间的推移泡沫逐渐减少，但其余配方在整个20分钟的测量中保持稳定的泡沫。没有确定脂肪球大小或粘度与泡沫之间的关系。油脂的抑制作用可能是多因素的，包括脂肪酸谱，包括棕榈酸含量和甘油三酯结构，低分子量组分的存在，脂肪的物理状态和熔点，以及混合物中不同油脂之间的竞争性相互作用。本研究揭示了油源对模型婴儿配方乳剂泡沫特性的影响，并为进一步研究其机理提供了指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.