How the heat treatment affects the constituents of infant formulas: a review

Abstract Breast milk as the children’s primary source of nutrition fulfills the babies’ needs and can also provide immune protection. In some cases, when mothers are not able to breastfeed, an equivalent substitute is required. Nowadays, the best substitutes of the human breast milk are infant formulas. Different technological routes may be designed to produce infant formulas according to the main challenges: the compromise between food safety and heat treatment damage. This article aimed to review the current scientific knowledge about how heat treatment affects the macro and micronutrients of milk, extrapolating the expected effects on infant formulas. The covered topics were: The definition and composition of infant formulas, industrial methods of infant formulas production, the effects of heat treatment on milk macro and micronutrients.摘要：母乳作为儿童的首要营养来源，可满足婴儿的营养需求，同时还能提供免疫保护。在部分情况下，当母亲无法进行母乳喂养时，需使用等效的替代产品。当前，人类母乳的最佳替代产品为婴儿配方食品（infant formulas）。针对食品安全与热处理（heat treatment）损伤之间的平衡这一核心挑战，可设计不同工艺路线以生产婴儿配方食品。本文旨在综述当前关于热处理对乳类宏量营养素（macronutrients）与微量营养素（micronutrients）影响的现有科学认知，并据此推导出其对婴儿配方食品的预期影响。本文涵盖的主题包括：婴儿配方食品的定义与组成、婴儿配方食品的工业化生产方法、热处理对乳类宏量营养素与微量营养素的影响。