Effect of storage on non‐enzymatic browning of liquid infant milk formulae

Abstract Furfural, hydroxymethylfurfural (HMF), furosine, lactulose, ascorbic acid and absorbance at 284 and 420 nm ( A 284 and A 420 ) were all determined in two types of liquid infant formula prepared with different processing protocols. These browning indicators were used to assess the effects of storage and modified atmosphere on the shelf‐life of infant formulae. The study was carried out at 20 and 55 °C for 15, 30 and 90 days. At 20 °C, slight browning was observed and could be evaluated by furosine, furfural and total HMF indicators. At 55 °C, formula type A (pasteurised, spray‐dried and reconstituted) showed more browning in nitrogen storage conditions than did type B. Furfural, HMF, lactulose, A 284 and A 420 are useful indicators to control the extent of browning reactions in adverse storage conditions. © 2002 Society of Chemical Industry