How the heat treatment affects the constituents of infant formulas: a review

• Autor(a) principal: Francisquini,Júlia d’Almeida
• Data de Publicação: 2020
• Outros Autores: Nunes,Lauane, Martins,Evandro, Stephani,Rodrigo, Perrone,Ítalo Tuler, Carvalho,Antônio Fernandes de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100306
• topic: Breastfeeding; Infant; Breast milk; Thermal processing; Browning reaction; Nutrients

Abstract Breast milk as the children’s primary source of nutrition fulfills the babies’ needs and can also provide immune protection. In some cases, when mothers are not able to breastfeed, an equivalent substitute is required. Nowadays, the best substitutes of the human breast milk are infant formulas. Different technological routes may be designed to produce infant formulas according to the main challenges: the compromise between food safety and heat treatment damage. This article aimed to review the current scientific knowledge about how heat treatment affects the macro and micronutrients of milk, extrapolating the expected effects on infant formulas. The covered topics were: The definition and composition of infant formulas, industrial methods of infant formulas production, the effects of heat treatment on milk macro and micronutrients.