Freezing baby foods

Starch is used in retorted baby foods to thicken and provide short texture. In addition to high temperature stability, fruit-based, dessert-type products require resistance to low pH and stability in the jar, including (though it is secondary) freeze-thaw stability. Accordingly, crosslinked acetylated waxy maize and tapioca starches are favored. Tapioca starch products are favored for flavor and because they are thought to be more wholesome for babies. 

The stability of arsenobetaine in baby foods under different experimental conditions was evaluated. The highest As levels in the analyzed baby foods corresponded to those containing plaice (2D3p,g g-1). Arsenobetaine was the only As compound present. Its levels remained unchanged in baby foods stored for different times or when the samples were freeze-dried, thus conbrming the stability of arsenobetaine and the absence of the formation of other As species by interconversion during storage [98]. 

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