The viscosity‐enhancing effect of carob bean gum and sodium carboxymethylcellulose when added to infant formula

The viscosity‐enhancing effect of carob bean gum and sodium carboxymethylcellulose when added to infant formula

Abstract Despite limited supporting evidence, the practice of thickening breast milk or infant formula with commercially available thickening agents is prevalent. This study explored the viscosity‐enhancing impact of carob bean gum (CBG) and sodium carboxymethylcellulose (NaCMC) when added to infant...

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Bibliographic Details
Main Authors: Kyara Baert, Mathieu Ombecq, Myriam Van Winckel, Silke Henry, Eline Tommelein, Valérie Vanhoorne
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:Food Science & Nutrition
Subjects:
gastro‐esophageal reflux
gastro‐esophageal reflux disease
infant formula
pediatrics
thickening agents
viscosity
Online Access:https://doi.org/10.1002/fsn3.3947

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