Food and Fermentation Industries >

2026 , Vol. 52 >Issue 7: 336 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044247

The stability of vitamins in infant nutritional rice cereal

  • ZHANG Jiahong ,
  • LI Zhipeng ,
  • GUAN Xueqing ,
  • LIU Xiaoping ,
  • XING Xiaowei ,
  • CAO Bin ,
  • CHU Xiaojun
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  • 1(Beingmate(Hangzhou)Food Research Institute Co. Ltd., Hangzhou 311106, China)
    2(Beihai Beingmate Nutritional Food Co. Ltd., Beihai 536000, China)

Received date: 2025-08-16

  Revised date: 2025-10-09

  Online published: 2026-04-17

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Abstract

The purpose of this study was to investigate the stability of 12 fortified vitamins in infant nutritional rice cereal, considering the impact of formulation (plain rice cereal, rice cereal with 5% whole milk powder, and rice cereal with 0.7% coconut oil), vitamin addition method (pre-slurry, post-slurry, dry-mixing), and packaging (tin can, aluminum-plastic composite film, aluminized composite film).The results demonstrated that compared to plain rice cereal, formulations containing whole milk powder (5%) and coconut oil (0.7%) significantly reduced vitamin A processing loss rates (decreased to 20.6% and 19.2%, respectively, versus 33.7% in plain rice cereal).For wet processing methods, pre-slurry addition resulted in higher processing loss rates for vitamins A, D and C (34.9%, 29.2%, and 39.1%, respectively) compared to post-slurry addition (23.7%, 21.3%, and 27.3%, respectively).Accelerated storage tests (75% RH, 37 ℃, 150 days) revealed that vitamins A, D, B2 and C showed varying degrees of degradation across all packaging types, while other vitamins remained relatively stable.Vitamin A exhibited the most severe degradation (≥80%) in plain rice cereal regardless of packaging.For the same formulation, the tin can provided optimal protection for vitamins A and C, followed by aluminum-plastic composite film, with aluminized composite film showing the poorest performance.These findings provide valuable insights for optimizing infant cereal formulations, processing techniques and packaging selection under China’s new standard GB 10769—2025, ultimately enhancing vitamin retention and product quality.

Key words： infant nutritional rice cereal; vitamins; formulation; packaging; loss rate; accelerated testing; stability

Cite this article

ZHANG Jiahong , LI Zhipeng , GUAN Xueqing , LIU Xiaoping , XING Xiaowei , CAO Bin , CHU Xiaojun . The stability of vitamins in infant nutritional rice cereal[J]. Food and Fermentation Industries, 2026 , 52(7) : 336 -342 . DOI: 10.13995/j.cnki.11-1802/ts.044247

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