Lactose Crystallization Delay in Model Infant Foods Made With Lactose, β-Lactoglobulin, and Starch

Moisture sorption of several formulations (F) based on F50/25/25 (content of lactose/starch/β-LG, % wt/wt), F80/10/10, F 72.5/10/17.5, F65/21.25/13.75, F57.5/25/17.5, and pure lactose at 70% relative humidity and 20°C; db = dry basis.

Moisture sorption of formulation F50/25/25 (50% lactose, 25% gelatinized starch, and 25% β-LG) at 80% relative humidity (RH) and 20°C; db = dry basis.

Scanning electron micrographs obtained from different formulations (content of lactose/starch/β-LG, % wt/wt): A) F80/10/10; B) F72.5/10/17.5; C) F65/21.25/13.75; D) F57.5/25/17.5; and E) F50/25/25. Formulations A, B, and C were stored at 70% relative humidity (RH) for 17, 17, and 25h, respectively; formulations D and E were stored at 70% RH for 25 and 42h, respectively.

Rate of mass change (dm/dt) of lactose and 4 formulations (content of lactose/starch/β-LG, % wt/wt) at 70% relative humidity (RH). The minimum values show the maximum rate of water liberation during crystallization.

Contour plots of predicted response of crystallization time of formulations at 70% relative humidity and 20°C.