Evaluation of Stability and Rheology Properties of Whole Nutrition Medical Formula in Different Storage Environments

To explore the relationship between the composition of formula food and the stability and rheological properties of food with the osmotic pressure,pH and rheological properties as storage time going,the stability of two kinds of full nutrition medical formula under high temperature test,high humidity test,light test and long-term test were evaluated. The results showed that the osmotic pressure of formula 1 was 280~320 mosmol/kg and pH was 6.2~6.8,which were in the normal range of human body,while that of formula 2 was lower or higher than normal. The shear thinning of formula 1 was more significant than that of formula 2. The thixotropy of both formulas was smaller,while the shear thinning of formula 1 was more significant than that of formula 2. The functional properties of whole foods were better when the shear thinning was more significant. By comprehensive analysis,formula 1(pea protein and whey protein as the main raw materials)had good stability and rheological properties. At the same time,pH and osmotic pressure showed that the physical and chemical indexes of formula 1 were relatively stable,which could maintain its functional characteristics in a long storage period. The results would provide theoretical guidance and experimental data reference for the development of medical food industry.