Application of Non-thermal Processing Technology in Hypo- or Non-allergenic Infant Formula

LIU Di; CONG Yanjun

doi:10.13386/j.issn1002-0306.2020080026

Volume 42 Issue 19

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(19): 395-402. > DOI: 10.13386/j.issn1002-0306.2020080026

LIU Di, CONG Yanjun. Application of Non-thermal Processing Technology in Hypo- or Non-allergenic Infant Formula[J]. Science and Technology of Food Industry, 2021, 42(19): 395−402. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080026.

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Application of Non-thermal Processing Technology in Hypo- or Non-allergenic Infant Formula

LIU Di,
CONG Yanjun^,

College of Food and Health, Beijing Technology and Business University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Centerfor Food Additive Engineering Technology, Beijing 100048, China

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Received Date: August 04, 2020
Available Online: July 22, 2021

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Abstract

Abstract

Cow milk is the best alternative to breast milk for infants and young children with rich nutrient. Most infant formula isproduced based on cow milk. In order to reduce milk protein allergens and minimize nutritional loss, non-thermal processing techniques is used. This paper introduce the structure and epitopes of major allergens in cow milk and summarizedthe research progress of hypo- or non-allergenic infant formula on the market. The effect of non-thermal processing techniques including high pressure, microwave, fermentation and its combination with enzymolysis on the allergenicity of milk protein is mainly discussed, moreover, its application in hypo- or non-allergenic infant formula is concluded, and its future development is prospected. This paper aim to provide theoretical support for the development and preparation of milk based infant formula with nutrition, palatability and low allergenicity.
- cow milk allergen,
- hypo- or non-allergenic infant formula,
- enzymolysis,
- non-thermal processing technology

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References

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