Impact of ingredient composition and micronutrient interactions on Maillard reaction product in ready-to-feed liquid formula.

This study examines how ingredients affect the formation of Maillard reaction products (MRPs) in ready-to-feed liquid formula during thermal processing. The researchers measured Amadori products, 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds (α-DC), Nε-(carboxymethyl)lysine (CML), and Nε-(carboxyethyl)lysine (CEL). Inulin leads to high levels of 5-HMF (14.99 mg/100 g protein), while glucose-based carbohydrates produce more Amadori products (up to 3913.79 mg/100 g protein) and α-DC. The contents of CML and CEL were higher in pure whey protein formula (88.35 and 3.30 mg/100 g protein) than in pure casein formula (65.60 and 2.94 mg/100 g protein). Palm oil-containing formula contained lower levels of AGEs compared with other formulae. Copper and iron increase the levels of Amadori products, 5-HMF and CEL, but do not significantly affect CML. These findings help in choosing better ingredient blends to reduce potentially harmful substances and improve ready-to-feed formula safety.