The Maillard Reaction in Infant Formula during Processing and Storage

Infant formula is highly susceptible to the Maillard reaction, especially during manufacturing and storage. The Maillard reaction in infant formula involves an amino acid (lysine) reacting with a reducing sugar (lactose) to form the Amadori product (lactulosyl-lysine) leading to the blockage of lysine which consequently reduces the protein nutritional quality of infant formula. This thesis investigates the development of the Maillard reaction in infant formula throughout the manufacturing process and storage with the purpose of developing suitable mitigation measures against the Maillard reaction.