Thermal properties of fats extracted from powdered baby formulas

The aim of this research was to analyse composition, fatty acids distribution and oxidative stability of fats extracted from four samples of baby formulas. The fats were oxidized in a differential scanning calorimeter (DSC) under polythermal (dynamic) conditions and at normal pressure. The DSC experiments were carried out in an oxygen flow atmosphere using different, linearly programmed, heating rates in the range of 4?C12.5?°C/min. The extrapolated onset temperatures were determined using DSC exotherms and used for the assessment of the thermal oxidative stabilities of the samples. Activation energies (E _a), pre-exponential factors (Z) and reaction rate constants (k) for oil oxidation under DSC conditions were calculated using the Ozawa?CFlynn?CWall method and the Arrhenius equation. The melting characteristics of the studied fats were obtained. The fats extracted from the agglomerated samples with higher onset temperatures were more stable than the fats extracted from the initial samples of baby formulas.