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An assessment of various powdered baby formulas by conventional methods (DSC) or FT-IR spectroscopy

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Abstract

Milk components are assumed to be uniformly distributed in a concentrate whilst it is being dried. During milk powder production, these components are redistributed in the drying droplets and the powder surface composition is significantly different from that of the bulk of it. The objective of this article was to analyze and compare phase transitions of powdered baby formulas as well as to make a study of their FT-IR spectra. Food powders of different composition were tested by a differential scanning calorimeter (DSC, TA Instruments Q 200) with a normal pressure cell and a System 2000 spectrophotometer. Significant differences were observed in the shape of curves of the mixtures and the agglomerates. The observed phase transitions in powders depended on fat content. Characteristic peaks of melting lactose were observed in the curves of the powdered baby formulas. The IR spectra proved to be useful in determining adulteration of baby formulas. Both methods were complimentary during a thorough evaluation of these food powders.

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Acknowledgements

This study was supported by the Ministry of Science and Higher Education grant No. N N312 366637.

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Authors and Affiliations

  1. Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 166, 02-776, Warszawa, Poland

    Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska & Piotr Koczoń

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  1. Ewa Ostrowska-Ligęza
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  2. Agata Górska
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  3. Magdalena Wirkowska
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  4. Piotr Koczoń
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Correspondence to Ewa Ostrowska-Ligęza.

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Ostrowska-Ligęza, E., Górska, A., Wirkowska, M. et al. An assessment of various powdered baby formulas by conventional methods (DSC) or FT-IR spectroscopy. J Therm Anal Calorim 110, 465–471 (2012). https://doi.org/10.1007/s10973-011-2158-5

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