Work

Study on the effects of different melting processes on the quality and oxidative stability of milk powder oil raw materials

Year: 2025

Type: article

Abstract: Infant formula milk powder processing technology is complex; the melting treatment of milk powder oil raw materials is also crucial to its quality. It was experimentally concluded that oil needs 29 h, 24 h, 20 h, and 18 h to be completely oiled at 50 °C, 60 °C, 70 °C, and 80 °C, respectively. To investigate the effects of these four processes on oil quality, oxidative stability, and flavor. The acid value of the oil increased by only 3.3 % after 29 h of treatment at 50 °C. Under these conditions, the treated oil showed the lowest free radical peak intensity and longest oxidation induction period. However, oil deterioration was higher at 70 °C for 20 h and 80 °C for 18 h. These results demonstrate that the oil undergoes minimal deterioration at lower temperatures, exhibiting negligible differences from its initial state.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102888