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

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.