Optimal quality of powdered infant formula

Powdered infant formulas are complex and consist of about thirty ingredients (sugars, fats, minerals, vitamins, etc.) and require advanced technology and a sanitary environment to develop the numerous formulas. Every powder formula requires different drying parameters and every change in the formula means a completely new defined procedure.

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How to get optimal quality of infant powder formula?

There is a strategic interest in maximizing the quality and efficiency with which powdered infant formula is produced. Most dairies try to cut costs by mixing dried aggregated ingredients into the drying phase of the powder formula. However, optimum quality of the powder formula is obtained when the mixture in the liquid phase is controlled under strictly controlled conditions. An in-line viscosity measurement and control of the liquid phase (before drying) is the only way to optimize atomization parameters.

The production of powdered infant formula

The production of infant formula consists of two main steps; the first is concentration and the second is atomization. Spray drying is often used for milk powder, as it produces a more soluble powder and provides improved organoleptic properties (food-related aspects related to the five senses). All spray dryers use some type of atomizer or nozzle to disperse the liquid or slurry into a spray with controlled droplet size. Atomization is a critical step of the process and a viscosity measurement provides extremely valuable information on the final characteristics of the powdered formula.

Also interested in an inline moisture measurement for infant powder formula? Here you'll find more information.

Challenges in the production of powdered infant formula

Inefficient parameters in the spray drying of powdered infant formula are often related to recipe complexity, production delays and development costs.

Poor spray drying parameters affect production efficiency and have several consequences, such as:

Unstable final product quality: consistency issues, ingredient variations, poor dry extract
Moisture content is not in accordance with specifications
- Loss of nutritional value
- Decreased or bad taste
- Clumped batches
- Shorter shelf life
Production process problems, which lead to productivity and profitability losses
Waste of energy: Drying towers consume huge amounts of energy and increase overhead costs
Measuring the viscosity of concentrated milk presents additional challenges due to its non-Newtonian properties, suspended solids and gases, adverse process conditions (pressure, plant vibration, and contamination), and cleaning procedures.

Solution in the production of powdered infant formula

Challenges can be easily overcome when spray drying is optimized and production output is increased. With the MIVI sensor installed before atomization, the viscosity measurement provides continuous and real-time monitoring of quality properties.

Main product features of the MIVI viscometer

Sanitary 3A sensor design
High pressure options
Easy to install
Many mounting positions to avoid dead space
Clean in place
Temperature probe
Various coating options, electro polish
Works in non-Newtonian fluids
Robust
Easy in use

Here you'll find more information on the inline viscosity measurement of Sofraser.

More information about the MIVI viscosity meter in the production of powdered infant formula

For more information about the MIVI viscometer, please contact our specialists.

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Optimal quality of powdered infant formula with inline viscosity measurement

Inventech offers advanced viscosity solutions in the manufacture of powdered infant formula