Paper
The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas
Published Jun 10, 2014 · E. Ostrowska-Ligȩza, E. Jakubczyk, J. Bryś
Journal of Thermal Analysis and Calorimetry
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Abstract
The influence of adverse conditions of environment in the case of baby formulas, which are multiple mixtures, should be minimised. Water activity (a w) and moisture content, correlated through sorption isotherms, and glass transition temperature have been considered relevant parameters to describe food stability. The aim of the study was to analyse water activity and glass transition temperature as the function of water content for samples of baby formulas. Three types of baby formulas (mixture, agglomerate, coated agglomerate) were determined by sorption isotherms, DSC and MDSC. DSC curves of mixture, agglomerate and coated agglomerate did not show differences in shape and course. The glass transition temperature of powders stored at different water activities was measured and it decreased with the increase in moisture content, confirming the strong plasticising effect of water on this property. Critical water activities varied from 0.14 to 0.68 and critical moisture contents varied from 0.032 to 0.062 g g−1 powder.
Powdered baby formulas' stability can be assessed using moisture sorption isotherms and glass transition temperature, with critical water activities ranging from 0.14 to 0.68 and moisture contents from 0.032 to 0.062 g g1 powder.
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