Emulsifiers in Infant Nutritional Products

  • Séamus L. McSweeneyEmail author


Infant formulae are specially formulated milks for babies and young children. These important nutritional products are available in several forms including convenient ready-to-feed liquid products, concentrated liquid products and powders that are reconstituted for consumption. The formation and stabilisation of an oil-in-water (o/w) emulsion is an integral step in the manufacture of all of these products. The emulsion formed must maintain excellent stability throughout a long shelf life. This review reviews the roles of proteins and other surfactants in emulsion formation and subsequent emulsion stability. Dairy proteins together with low molecular weight food grade emulsifiers form a membrane that stabilize oil droplets against coalescence. Lecithin and mono-di-glycerides are the main non-protein emulsifiers used to enhance the stability of these products, particularly, ready-to-feed or concentrated liquid products. Lecithin may also be added to improve the wettability of spray dried powders upon reconstitution. The use of emulsifiers to reduce the susceptibility of emulsions to lipid oxidation is another consideration.


Emulsion Stability Milk proteins Lecithin Monoglycerides 


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Nestle Development Centre, Wyeth Nutritionals Ireland LimitedAskeatonIreland

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