Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form

• Published in: Journal of food science Vol. 65; no. 6; pp. 1052 - 1055
• Main Authors: Albalá-Hurtado, S., Veciana-Nogués, M.T., Vidal-Carou, M.C., Mariné-Font, A.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.09.2000; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Baby foods; Biological and medical sciences; Food industries; Food science; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; infant milks; lipo-soluble vitamins; Liquidity; Research and development. New food products, dietetic foods and beverages; Temperature; Vitamin A; Vitamin B; Vitamin E; water-soluble vitamins; Liquid state; Vitamin; Temperature effect; B-Vitamins; E-Vitamins; Powder; Retinol; Water soluble compound; Storage stability; Infant food; Quality; Infant formula; Carotenoid; Pulverulent material; Liposoluble compound
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2000.tb09416.x

Two infant milks claimed to have the same final composition in liquid and powdered form respectively were stored for 12 mo at 20, 30, and 37 °C. Vitamin E, thiamin, riboflavin, pyridoxine, folic acid, and nictoinamide remained constant at the three temperatures. However, there were statistically significant losses of vitamin A (approximately 35%) in samples stored at 37 °C. No differences were observed in vitamin stability between the two infant milks studied. Final levels of vitamin A were always higher than the minimum set by Spanish legislation. Vitamin A overfortification (approximately 200%) was more than that needed to compensate for losses during storage.