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Analysis of Maillard reaction products, carboxymethyllysine, furosine, hydroxymethylfurfural, furan and acrylamide during processing infant formula

Infant formulas based on milk are consisted of additives such as protein, lipid, carbohydrate, vitamin and other fortifying agents. Because of series of heating and final drying process, infant formulas are prone to generate heat‐induced glycation (or Maillard reaction) products. Therefore N‐carboxymethyllysine (CML) was analyzed as a marker of advanced glycation endproducts (AGEs). HPLC/FLD method with o‐phthalaldehyde pre‐column‐derivatization was employed to determine CML. Furosine and 5‐hydroxymethylfurfural (HMF) as a indicator of initial and intermediate stage of glycation respectively, were analyzed by HPLC‐DAD. In addition, furan and acrylamide which can be generated during heat treatment with infant formula. Furan was analyzed by using SPME‐GC/MS, and GC/MS was employed for analyzing acrylamide. Samples were taken at each thermal treatment in manufacturing processes of infant formula. CML and furosine level increased with process, and final drying process caused the largest increase of these variables. However, HMF level was independent of serial processes. Furan and acrylamide were not detected in samples. Therefore, CML and furosine are proposed as a marker when monitoring glycation level during heat processes in infant formula.