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Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form
Author(s) -
AlbaláHurtado S.,
VecianaNogués M.T.,
VidalCarou M.C.,
MarinéFont A.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb09416.x
Subject(s) - riboflavin , composition (language) , vitamin , chemistry , pyridoxine , food science , infant formula , ascorbic acid , fortification , biochemistry , philosophy , linguistics
Two infant milks claimed to have the same final composition in liquid and powdered form respectively were stored for 12 mo at 20, 30, and 37 °C. Vitamin E, thiamin, riboflavin, pyridoxine, folic acid, and nictoinamide remained constant at the three temperatures. However, there were statistically significant losses of vitamin A (approximately 35%) in samples stored at 37 °C. No differences were observed in vitamin stability between the two infant milks studied. Final levels of vitamin A were always higher than the minimum set by Spanish legislation. Vitamin A overfortification (approximately 200%) was more than that needed to compensate for losses during storage.