Shelf-life of spray-dried infant formula supplemented with lactulose.

Storage studies were carried out to assess the stability of a lactulose-containing
infant food formula (Il) in comparison with a control formula (I) at, 5,
27 and 38C up to 20 weeks. Products were packed in tinned containers and
sealed in nitrogen. No changes were observed in moisture and solubility of
formulas I or 11 at any temperature-time combination. Lactulose levels increased
during storage, while available lysine decreased to a similar extent in both
formulas. Hydroxymethyl fu@ral content increased during storage, while the
whiteness of both formulas remained unaffected. Addition of lactulose did not
influence the acceptability of the product, but there was a correlation between
the increase in free fatty acid levels and the decrease in acceptability scores. The
study indicated that addition of lactulose did not alter any storage characteristic
of the product and that the product with added lactulose was acceptable up to
16 weeks of storage at all temperatures.