Special formulation fiber-enriched milk powder for constipation / Siti Noor Suzila Maqsood Ul Haque and Hazlina Husin
Constipation in children is a common problem affecting between 5% and 30% of children. It is often accompanied by parental anxiety. Constipation is typically characterised by low water- and fiber- intakes. This innovation has combined fresh milk and fruits in homogeneous conditions. The specially fo...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book Section |
| Language: | English |
| Published: |
Research Innovation Business Unit
2014
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/82271/1/82271.pdf https://ir.uitm.edu.my/id/eprint/82271/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Constipation in children is a common problem affecting between 5% and 30% of children. It is often accompanied by parental anxiety. Constipation is typically characterised by low water- and fiber- intakes. This innovation has combined fresh milk and fruits in homogeneous conditions. The specially formulated fresh milk-fruit pulp is spray drayed in order to produce the final product. This product has been prepared with the correct adsorption isotherm between the fiber particle and the butterfat globules in the milk. As a result, the suspension of the fibre enriched milk powder in the form of milk solution is very similar to the milk solution prepared using commercial milk powder. The commercial milk powder is known to contain maltodextrin which is a compound acts as an emulsifier. It is used to sustain the butterfat globules in the milk suspended in the solvent medium (ie. water molecule) for a long a time. Milk solution is a homogeneous butterfat particle (colloid) in water suspension (colloidal system). The butterfat globules are able to remain dispersed in the water due to the coating of natural emulsifiers (such as in the presence of maltodextrin) that prevent their coagulation. The concept involved depends on how we manipulate the surface forces operating in colloidal system through chemical additives and change their behaviour. In determining a stable suspension, the repulsive forces between the colloid particles in the suspension must be dominant. While inventing this product, one of the inventors applied the knowledge of repulsion forces mechanism. When high concentration of the fruit- or leafy vegetable puree in the milk solution (ie. system) is employed, the system will promote to a higher amount of the same charged species, hence further promote repulsion forces that will result in a stable milk suspension. Ultimately, this product is invented so that parents or child-care administrators do not need to blend puree fruits or boiled vegetable to be given to the children experienced with constipation. They can substitute with this product it saves time, easy to manage and convenient for working parents. |
|---|