Modeling of Lactose Crystallization and Color Changes in Model Infant Foods

Chromatic space of CIE L^* a^* b^*.

Moisture sorption isotherms of β-LG (■), starch (Δ), and lactose (●) and 2 infant formulations, F50/25/25 (lactose/starch/β-LG, by wt). (□) and F80/10/10 (▴), after 3 mo of storage at 20°C. db = Dry basis. Error bars indicate standard deviation; each value was calculated from 3 repetitions.

Moisture sorption isotherms of formulations (lactose/starch/β-LG, by wt) F50/25/25 (□), F57.5/21.25/21.25 (●), F65/17.5/17.5 (○), F72.5/13/75/13.75 (Δ), and F80/10/10 (▴) after 3 mo of storage at 20°C. db = Dry basis. Error bars indicate standard deviation; each value was calculated from 3 repetitions.

Moisture sorption isotherm changes during storage at 20°C: (a) F50/25/25; (b) F80/10/10 (lactose/starch/β-LG, by wt). (■) 1 d; (●) 3 d; (▴) 7 d; (□) 14 d; (●) 21 d; (Δ) 90 d. db = Dry basis. Error bars indicate standard deviation; each value was calculated from 3 repetitions.

Moisture of (a) F50/25/25 (lactose/starch/β-LG, by wt) and (b) F80/10/10 absorbed at different RH: (□) 69%; (Δ) 59%; (■) 54%; (Δ) 43%. db = Dry basis. Error bars indicate standard deviation; each value was calculated from 3 repetitions.

Correlation between actual and calculated data. Data were used (a) for the model and (b) for validation of the model.