Infant formula lactose

Lactose is widely used as a filler or diluent in tablets and capsules, and to a more limited extent in lyophilized products and infant formulas.Lactose is also used as a diluent in dry-powder inhalation. Various lactose grades are commercially available that have different physical properties such as particle size distribution and flow characteristics. This permits the selection of the most suitable material for a particular application for example, the particle size range selected for capsules is often dependent on the type of... 

KNUDSEN J c, ANTANUSE H s, RisBO j and SKIBSTED L H (2002) Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry, Milchwissenschaft, 57, 543-546. 

The only full-fat oilseed flour with significant domestic sales is soy. It has been used in bakery products, breakfast cereals, canned baby foods, canned infant formulas for lactose-intolerant babies, and adult dietary beverages (24). 

Once diagnosed, galactosemia can be treated by restricting dietary galactose, especially by excluding lactose from infant formulas. 

Rudloff S, Pohlentz G, Diekmann L, Egge H, Kunz C (1996) Urinary excretion of lactose and oligosaccharides in preterm infants fed human milk or infant formula. Acta Paediatr... 

Lactose has several applications in food products (Table 2.6), the most important of which is probably in the manufacture of humanized infant formulae. It is used also as a diluent for the tableting of drugs in the pharmaceutical industry (which requires high-quality, expensive lactose) and as the base for plastics. 

The major users of lactose are the pharmaceutical and infant formula manufacturers. With concerns about disposal of whey, a dilute solution of lactose, expanded uses for lactose are constantly being investigated. 

Pro-oxidant conditions are favoured in infant formulae by the presence of iron and of vitamin C and can lead to oxidative damage to tryptophan residues, which here is of particular importance, tryptophan often being the limiting amino acid. Using a-lactalbumin as a model compound, as it is high in tryptophan, Puscasu and Birlouez-Aragon484 studied the loss of fluorescence due to tryptophan (Aex=290/Aem=340 nm) on incubation with lactose, preformed early and advanced MRP (from proteose-peptone, because it is low in tryptophan), H202/Fe2+, or ascorbate/Fe3+. In each case, after 3 h, there was an appreciable loss of tryptophan from the pH 4.6-soluble protein of about 28%. The MRPs, both formed and preformed, exhibited fluorescence at Aex = 350/Aem = 435-440 (major) and Aex = 330/Aem = 420 nm. 

Nutritional fortification Humanized infant formulae Low-lactose infant formulae Specific mineral balance infant foods... 

Vitamin K Wheat (Triticum vulgare) germ Zinc gluconate Zinc methionine sulfate Zinc oxide Zinc stearate Zinc sulfate Zinc sulfate heptahydrate nutrient, gelatin capsules Retinyi paimitate nutrient, geriatric food Lactose monohydrate nutrient, hair care Sodium pantothenate nutrient, health food Lactose monohydrate Octacosanol nutrient, horticulture Magnesium sulfate heptahydrate nutrient, infant formulas Ferric pyrophosphate Ferrous fumarate Ferrous lactate Ferrous sulfate heptahydrate Inositol... 

Milk clotting, infant formulas (low allergenic), flavor Cheese flavor Lactose removal (milk)... 

Infant Formulas. A wide variety of infant formulas are marketed that all attempt to approximate the composition of breast milk. Some are based on soy or other proteins for inhmts who are lactose intolerant or aUei ic to milk products. None of the products are identical to breast milk, which is a species-specific formulation for human babies. Each animal species has a unique milk formulation for its young. Also, breast milk can supply maternal antibodies, which can protect the infimt from infection. For the foregoing reasons and others, many women choose to breast-feed. Some of these women will rely on breast pumps for regular or occasional use. 

Probiotics are described as "live microorganisms, which when administered in adequate amounts confer a health benefit on the host" (FAO/WHO, 2002). Bifidobacteria are largely used as probiotics in many food products such as yoghurt, milk, infant formula, cheese, and dietary supplements. The probiotic concept was recognized for the first time by Metchnikoff in 1908 when he observed that the introduction of some fermented foods in the diet had beneficial properties on human health. Since Metchnikoff s original observations, various researches confirmed the ability of probiotic strains to exert positive effects on the host s health status, such as immunostimulation, modulation of the intestinal microbiota, cholesterol reduction, alleviation of acute gastro-enteritis, short-chain fatty add (SCFAs) production, alleviation of constipation and the reduction of allergic disease symptoms, lactose intolerance and intestinal inflammation. ... 

Very rarely, infants lack lactase, as a result of a genetic defect, and therefore are severely lactose intolerant. They cannot tolerate breast milk or normal infant formula, and have to be fed on special lactose-free formula. 

Improved nutritive value of infant products— Soy protein- based infant formulae are a universal staple for babies who are (1) allergic to milk protein, or (2) unable to utilize lactose. Soy protein infant products provide the same order of growth and weight gain as cow s milk. Also, soy protein is used in baby cereal blends and canned baby foods to improve nutritive value. 

FIGURE 10.10 Chromatograms of saccharides in (A) fruit yogurt, (B) candy, and (C) infant formula. Peak identification 1, D-galactose 2, D-glucose 3, saccharose 4, D-fructose 5, lactose 6, maltose 7, maltotriose 8, maltotetraose 9, maltopentaose 10, maltohexaose 11, maltoheptaose. Conditions Linear gradient from 0 to 0.25 M sodium acetate in 0.1 M sodium hydroxide on CarhoPAC PAl column (Dionex). Detection Pulsed amperometric detection (PAD). (Reprinted from Van Riel, J. and Olieman, C., Carbohydr. Res., 215, 39-46,1991.)... 

Dehydrated milk-based foods is the major source of D-lactulose-amino acids in human nutrition. The dairy industry widely uses milk dehydration to manufacture powdered milk as a base for numerous dairy products, such as infant formulas, confectionaries, reconstituted milk etc. During the process of heating, drying and storage, lactose in milk can readily interact with amino compounds that are naturally present, primarily lysine residues in milk proteins. Estimated contents of D-lactulose-amino acids in selected products are compiled in Table 2. Commercial dairy products may contain, therefore, up to 40% of protein lysine in form of lactulose-lysine. Dietary availability of D-lactulose-amino acids is similar to that of the fructosamine derivatives. An ample evidence exists that the Amadori-type lysine glycoconjugates are not available to mammals as a nutrient and that lactulose-lysine is partially absorbed into the bloodstream and excreted unchanged. ... 

---