Development of nutritional weaning food

1. -:Presented by :-
Monika K. Tambakhe
(Email id : mk2tambakhe@gmail.com)
Dr. P.A. Pawar Sir
Food Technology
University Department of Chemical Technology,
Sant Gadge Baba Amravati University , Amravati.
PROBIOTICS IN WEANING
FOOD

2. INTRODUCTION OF WEANING FOOD
 When the baby attains 4 – 6 months of age, breast milk is no
longer sufficient to meet its nutritional requirements. It needs
more calories and other nutrients as supplement to milk till it is
ready to eat fully the adult foods. This is weaning stage. The
semisolid foods given to the child at this stage are generally
called weaning foods.
 Definitions of weaning vary from country to country and
generally include “introduction of food other than mother‟s milk”,
“complete discontinuation of breast-feeding” or “introduction of
solids into the diet”.

3.  According to Dorland‟s Medicinal Dictionary ,”to wean is to
cause an infant from taking food by sucking and to take it in
the ordinary way.”
INTRODUCTION OF WEANING FOOD

4. IMPORTANCE OF WEANING FOOD
 Human milk is universally regarded as an ideal food for the
feeding of infants or children below one year of age. Yet, during
the various causes, an infant may not derive adequate nutrition
from the mother and it may become necessary to feed the
infant either wholly or partly with milk from other sources.
 Unless a substitute is found from other sources, malnutrition
may set in damage to child‟s health with consequences, which
may prove fatal.

5.  The weaning period in a child‟s life is a very important stage. Many
difficulties, which arise at later stages, have their origin in this
stage.
IMPORTANCE OF WEANING FOOD
Average Composition of Milk of Different Species
Species Water Fat Protein Lactose SNF Casein
Human 86.4 4.6 1.2 6.9 9.0 0.03
Cow 86.7 4.5 3.4 4.9 8.8 0.13
Buffalo 83.7 6.5 3.8 5.1 9.8 0.20
Goat 86.8 4.5 3.3 4.4 8.7 0.13
Sheep 81.6 7.5 5.6 6.4 10.0 0.20

6. Age Group
Body Weight
(Kg.)
Daily Energy
Need (Kcal)
Daily Protein
Need
Birth to 6 months 3 – 7 400 – 800 7 – 13
6 months to 1 year 7 – 9 800 – 900 13 – 14
1 to 3 years 9 – 13 1200 – 1300 22
4 to 6 years 15 – 17 1500 – 1700 29
7 to 9 years 18 – 21 1800 – 2100 36
10 to 12 years 23 – 28 2100 – 2400 43
IMPORTANCE OF WEANING FOOD
Calorie and Protein Requirements for Children

7. DESIRABLE QUALITIES FOR
WEANIN FOODS
The characteristics needed in a weaning food are -
1. The food should be rich in calorie and adequate in protein, vitamins
and minerals.
2. The protein should be of high biological value.
3. The food when stirred up with cold/warm water or milk should
form a slurry or semisolid mass of soft consistency enabling the child
to swallow it easily.
4. The food prepared as above should have low dietary bulk or
viscosity.

8. 5. As far as possible, the food should be precooked and
predigested or processed in such a way, that it needs minimum
preparations prior to feeding and is easily digested by the child.
6. The food should be free from anti-nutritional factors
(substances that hinder the digestibility or are otherwise
harmful, such as enzyme inhibitors, gas producing factors and
toxic components).
7. The indigestible fibre content of food should be low.
DESIRABLE QUALITIES FOR
WEANIN FOODS

9. 8. It is advisable not to add artificial colours and flavours to weaning
foods.
9. As far as possible, the composition of the food must be as per the
guidelines laid down and standards recommended by the Indian
Standards Institution (ISI) and other competent agencies.
DESIRABLE QUALITIES FOR
WEANIN FOODS

10. MODERN TECHNOLOGIES FOR
PREPARATION OF WEANING FOODS
A) Spray Drying:
B) Roller Drying:
C) Extrusion cooking
Preparation of milk based weaning food is generally carried out
by spray drying method. The successive steps are –
A)Spray Drying:

11. Milk Reception and Pretreatment
Standardization
Preheating
Concentration
Homogenization
Chilling and Temporary Storage
Fortification
Packing
Amino acids, minerals
and vitamins
Spray Drying

12. B)Roller Drying:
Preparation of weaning foods by roller drying method is
extensively practiced throughout the world. Balamul, Farex,
Cerelac and Nestum, proprietary weaning foods marketed in
India are prepared by this technique.

13. Flowchart Of Roller Drying Process For Production Of Weaning
Food
Cereal flour Pulse flour Milk solids Sugar minerals
Blending
Slurry
Homogenization
Roller drying
Grinding
Mixing
Weaning foodPackaging in airtight
tins
Storage Vitamins
Water
Probiotics

14. The process has many advantages:
1. It allows for the use of a wide range of raw materials.
2.The fibre content of the food can be regulated by using polished or
refined grains.
3. The finished product is fully precooked and hence needs no
separate cooking prior to feeding.
4. The product mixes well when stirred up with water or milk and
becomes a soft mass.
5.The heat treatment generally reduces some of the anti-nutritional
factors and improves digestibility.
6. The process permits mixing of additional desirable nutritious
ingredients such as enzymes, sugars and flavour after roller drying.
Roller Drying Process

15. Roller Drying Process
The process has disadvantages -
1. The product is fluffy and is very light in weight. Therefore, it
needs rather a large package
2. The product is somewhat hygroscopic. Hence it needs to be
packed in tins or other packaging materials that protect it from
entry of moisture. Such packaging is expensive and increases the
cost of the product.
3. The product absorbs a large quantity of water when prepared for
feeding, and becomes bulky.

16. 4. The severe heat treatment given to the ingredients during roller
drying slightly reduces the nutritional quality of the food proteins as
lysine, the nutritionally important components binds with sugars and
become unavailable.
5. Moreover, the process involves use of sophisticated and expensive
machinery requiring high capital investment.

17. An extrusion cooker is a combination of a pump and heat
exchanger that simultaneously transports, mixes, cooks, cuts,
stretches and shapes the material under high pressure and
temperature.
Extrusion cooker consists of one or two screws, which rotate
in a tightly fitting barrel with a disc having provision to it a die of
desired shape at the outlet. Schematic diagram of an extrusion
cooker is as follows:
C) Extrusion Cooking

18. A – Feed D – Steam Injection
B – Steam Injection E – Plate with Outlet hole
C – Water Injection F – Steam Jacket
Extrusion Cooker

19. Cereal Flour Pulse Flour Milk, sugar, minerals
Blending
Moistening
Grinding
Mixing
Vitamins
Weaning food
Water
Extrusion Cooking

20. TRADITIONAL TECHNOLOGIES FOR
PREPARATION OF WEANING FOODS
Malting of Cereals and Legumes:
Malting is one of the traditional methods of food processing. The
process of malting is simple and has many technological and
nutritional advantages for weaning foods preparation.
Process of malting consists of following operations–
1.Cleaning and Grading:
2. Steeping:
3. Germination:
4. Drying:
5. De-vegetation:
6. Kilning:

21. Steeping tank

22. Flowchart For Malting Of Cereals And Legumes

23. Vaccum Ovening
This method is useful in preparation of brown malted weaning food
from cereals and legumes. It involves following operations –

24. Flowchart For Maize Cowpea Weaning Blend Using Traditional
Lactic Acid Fermentation

25. Banana Based Weaning Food
A special variety of banana is used for this purpose.
Mashed and cooked banana pulp is mixed with rice and given to the
child. Instead, if banana, that is just ripe or nearing ripeness is
peeled and the pulp is sliced, cooked in thin rice gruel, dried and
powdered. The banana flour may be mixed with processed cereal
(malted, popped, expanded, flaked) and legume (roasted, popped)
flours as indicated in figure, to prepare the weaning food
formulations

26. Banana
Peeling
Slicing
Boiling
Drying
Grinding
Flour
Blending
Weaning food Roasted green gram
dhal flour 2 parts
Popped Bengal gram
dhal flour 1 parts
Processed cereal
(malted, flaked,
popped, roasted) flour
Thin rice slurry
Banana Based Weaning Food

27. Popped Weaning Food
Popping is a very simple process. Basically it is a dry process.
It can be applied to a wide range of cereals. The process does not
require sophisticated equipment. Popped products possesses
agreeable and pleasant aroma.
Typical flow sheet for preparing popped weaning food from
Barley and cowpea is as shown below.

28. cowpea

29. Rice Flakes Based Weaning Food
Rice flakes are regularly used as snack food in rice growing areas in
India. Flakes are precooked and ready to eat products and are an ideal
raw material for preparation of weaning food formulations.
This process is one of the easiest ways to make weaning foods
at home. Flow sheet for preparing Rice flakes based weaning food as
shown below.

31. ADDITIVES USED IN COMMERCIAL
WEANING FOODS
Infants are often considered a special case in terms of the
use of food additives. The infant‟s intestine is more permeable than
that of an adult and, in addition, the detoxicating mechanism in the
liver may not be fully developed at weaning.
Some regulatory authorities permit the general use of an
additive but prohibit its use in foods for infants. Colouring is not
permitted for use in weaning foods by UK legislation. The following
are the main categories of additives used in weaning foods.

32. 1. Acidity Regulations:
2. Antioxidants:
3. Emulsifiers:
4. Flavorings:
5.Gelling Agents:
6. Modified Starches:
7. Preservatives:
8. Raising Agents:
9. Stabilizers:
10. Thickeners:
ADDITIVES USED IN COMMERCIAL
WEANING FOODS

33. GUIDELINES FOR THE DEVELOPMENT OF
PROCESSED AND PACKAGED WEANING FOOD
A possible sequence of guideline would be the following:
1. Carry out dietary surveys to determine the kind of foods consumed,
the amount ingested, the frequency of consumption, as well as the
general characteristics of the diet in terms of its major components
and their availability from agricultural point of view.
2. Attention in the previous guideline should be given to the diet
consumed by the specific population group where the food in question
is needed.
3. Information is required so the reasons for the dietary practices of
the population in relation to food patterns.

34. 4. Knowledge is necessary about the food preparation processes used
at home level.
5. Equally important is understanding of the function of foods in the
diet, the flavour preferences, texture and other factors important in
its acceptance.
6. It is also of importance to determine the nutritional quality of the
diet from the chemical and biological point of view.
7. Attention must also be given to the cost of the food in relation to
what is expected from it, i.e. whether to feel full, to obtain pleasure,
to provide strength, or for socio-economic reasons.
8. Special attention should be given, particularly in rural areas to the
sanitary conditions around and in the house and during preparation.
Water suppliers must receive particular emphasis.

35. Guidelines for the Development of Process and Packaged Weaning Food

36. RECOMMENDED STANDARDS FOR
WEANING FOODS
The cereal based infant food shall be in the form of powder,
small granules or flakes, free from lumps and shall be uniform in
appearance. It shall be free from added flavours and added
colours. It shall not contain any added fat other than the fat
derived from materials used in the preparation of the product. It
shall be free from any material and bacteria, which are harmful to
human health.
The flavour and odour of the complementary cereal based
infant food in the powder form or when reconstituted with water
shall be fresh and sweet. It shall not have a rancid taste or a musty
odour.

37. The processed cereals weaning foods and the milk cereal based weaning
foods shall comply with the requirements in the following tables.
Requirements for processed cereal weaning foods are as shown in the
following Table

38. Compositional Specifications for Milk Cereal based Weaning Foods

41. Probiotic History And Definition
There is evidence from wall carvings that cultured milk products
were made at least 4500 years ago.
 In more recent times an early reference to the use of
microorganisms for a specific medical condition was proposed by
Doderlein (1892), in which year he proposed to treat vaginal
infections with lactobacilli.
 In 1900 Henry Tissier at the Pasteur Institute isolated a
Bifidobacterium from a breast-fed infant.
 In 1907 the use of a specific class of microorganisms to benefit
human health was introduced to the general public by the Nobel
Prize winner Elie Metchnikoff.

42.  In 1911 Douglas published The Bacillus of Long Life, which
supported the concept of human longevity and the consumption
of fermented milk.
 In 1917 Alfred Nissle isolated an Escherichia coli that he used
to treat acute intestinal diseases such as salmonellosis and
shigellosis, with a significant success rate.
 In 1935, Retteger at Yale University proposed that Lactobacillus
acidophilus would be an appropriate species to use for human
clinical trials .
 Parker (1974) described probiotics as “organisms and substances,
which contribute to intestinal microbial balance”.

43. Evolution in definition of probiotics

44. Groups Of Probiotic And Their Role
Lactobacillae Bifidobacterium

45. Lactobacillae are located throughout the digestive tract but
are especially abundant in the small intestine.
Some of the main human varieties are:
o Lactobacillus acidophilus,
o Lactobacillus rhamnosus,
o Lactobacillus plantarum,
o Lactobacillus brevis
o Lactobacillus salivarius. Cillae

46. Bifidobacteria are located in the entire digestive tract
but are especially abundant in the large intestine. The system‟s
first inhabitants, these species evolve according to age,
diminishing progressively towards the end of life.
Some of the main varieties are:
o Bifidobacterium breve,
o Bifidobacterium infantis and
o Bifidobacterium longum in children,
o Bifidobacterium bifidum and
o Bifidobacterium longum

48. Criteria Of Probiotic
A successful probiotic agent must fulfill the following criteria:
1. It must be of human source and non-pathogenic.
2. It must be resistant to the gastric, bile, and pancreatic digestion.
3. It must be able to adhere and colonize the enterocytes.
4. It must be able to remain metabolically active once it reaches the
gastrointestinal tract.
5. It must be able to nullify the effect of disease causing
(pathogenic) bacteria.
6. It must balance PH levels in the colon.
7. It must have favorable immune modulation properties.
8. It must have the ability to influence metabolic activities.

49. Sources Of Probiotics
Probiotics are found in fermented food e.g., yogurt, dairy
drinks, and kefir. There are other fermented foods that are good
natural sources of probiotics like aged cheese, beer, kimchi,
fermented soy product (miso, temph, tamari, and shoyu), pickled
ginger, sauerkraut, etc.

50. The probiotics in yogurt include Lactobacillus
bulgaricus, L. acidophilus, S. thermophiles, and Bifidobacteria.
Kefir is a creamy dairy drink similar to yogurt.
It contains probiotics not usually found in yogurt,
such as Lactobacillus Caucasus.
Cottage cheese also contains Bifidobacterium lactis
and L. acidophilus. Buttermilk is often cultured with the probiotic
Streptococcus lactis.

51. Beer, bread, cider, wine, malt beverages, sour dough bread,
fruit skin (especially grapes, plumbs), grape juice, and yeast
extracts are the good sources of probiotic yeasts.

53. 1) NOW 8 Billion Acidophilus & Bifidus
NOW 8 Billion works within the digestive
tract to aid in supporting healthy gastrointestinal
functions.
This product is safe to use for adults and children
alike, and is an excellent dietary supplement that can be
highly beneficial in the promotion of healthy digestive
activity.
Serving Size: 90 Capsules
Price: $26.99 $20.99

54. 2) Top Secret Nutrition Digestive Enzymes
Digestive Enzymes from TOP SECRET NUTRITION
is one of the utmost pleasures in life made easy. It is
the ultimate blend to make the food you consume more
accessible to the body and support healthy bacterial
growth in the intestines.
Serving Size: 60 V caps
Price: $17.99 $9.91

55. 3) NOW Gr8-Dophilus
NOW Gr8-Dophilus is a blend of 8 diverse species of
beneficial bacteria intended to support gastrointestinal health
and immune system function.
FOS is likewise involved in this product to help in contributing
healthy growth of acidophilus and bifidus organisms.
4) Nature’s Secret Digestive Bliss
Nature‟s Secret Digestive Bliss Probiotic syndicates an exclusive
mixture of Lactobacillus and other welcoming bacterial organisms. A
vigorous digestive tract contains a wide variety of Lactobacillus
bacteria, which it must maintain in proper balance for overall
health.
Serving Size: 17.6 Oz
Price: $34.99 $22.70

56. 5) Garden Greens Essential Greens
Garden Greens Essential Greens blends ten green
super foods including aloe vera gel, Hawaiian blue-green
algae, chlorella, barley greens, wheat grass, green tea,
prebiotic fibers and plant based enzymes.
Essential Greens also comes packed with 14
vegetable extracts that include carrots, tomato, kale
and spinach.
Serving Size: 90 Vcaps
Price: $17.99 $9.91

57. 6)NOW Optimal Digestive System
NOW Optimum Digestive System is manufactured
with a mixture of non-GMO fungal-derived enzymes that
will help in the digestion of most foods, including beans
and cruciferous
vegetables.
Serving Size: 90 Vcaps
Price: $17.99 $9.91

58. 7) Country Life Betaine Hydrochloride
Country Life‟s Betaine is a multipurpose vitamin that is
utilized by our bodies for a variety of physiological
purposes. Betaine‟s main resolution in the body is to
support healthy homocysteine levels. In humans, betaine
is vital to the maintenance of intestinal function and
cell production, and it serves to protect DNA and
DNA formation.
Serving Size: 17.6 Oz
Price: $34.99 $22.70

59. 8) Natural Factors Ultimate Probiotic
The Ultimate Probiotic 12/12 Formula from
Natural Factors is a twelve-strain blend with a minimum
of 12 billion live cells at expiry date. Various species in a
single blend that is more closely approximate than the
standard composition of intestinal flora.
Serving Size: 60 Vcaps
Price: $24.95 $17.26

60. 9)Nutrition Now PB8
For the past 25 years PB8 from Nutrition Now
has aided individuals in maintaining a healthy digestive
system
The microflora growth concentrate incorporated in
PB8 is inulin, a naturally occurring carbohydrate from
the chicory root.
Serving Size: 120 Capsules
Price: $24.99 $12.49

61. 10) Twinlab Super Probiotic
Twinlab Super Probiotic comes packed
with Ganedenm BC30, an outstanding highly
enduring probiotic strain that has
encapsulated cultures that fight impairment
in a harsh digestive setting.
This product can deliver more live active
cells to the intestinal digestive tract than
yogurt does naturally.

62. MECHANISM OF ACTION OF PROBIOTICS

63. ICMR-DBT Guidelines for Evaluation of Probiotics
in Food
1. Scope: The guidelines deal with the use of probiotics in food and
provide requirements for assessment of safety and efficacy of the
probiotic strain and health claims and labeling of products with
probiotics.
2. Definition of probiotics: Probiotics are „live microorganisms which
when administered in adequate amounts confer a health benefit on the
host‟

64. 3.Genus, species and strain identification: Effects of probiotics are
strain specific. Strain identity is important to link a strain to a specific
health effect as well as to enable accurate surveillance and
epidemiological studies

65. 4. In vitro tests to screen potential probiotic strains: The
following in vitro tests* with standard methodology are
recommended for screening putative probiotic strains:
(i) Resistance to gastric acidity,
(ii ) Bile acid resistance,
(iii ) Antimicrobial activity against potentially pathogenic bacteria
(acid and bacteriocin production),
(iv ) Ability to reduce pathogen adhesion to surfaces,
(v) Bile salt hydrolase activity.

66. 5. In vivo safety studies in animal models: Assessment of the
acute, subacute and chronic toxicity of ingestion of extremely large
amounts of probiotics should be carried out for all potential strains.
Such assessment may not be necessary for strains with established
documented use.
6. In vivo efficacy studies in animal models: To substantiate in
vitro effects, appropriate, validated animal models must be used
first, prior to human trials.

67. 7. Evaluation of safety of probiotics for human use: In recognition
of the importance of assuring safety, even among group of bacteria
that are Generally Recognized as Safe (GRAS)**, probiotics strains
needs to be characterized at a minimum with the following tests:
(i) Determination of antibiotic resistance patterns. It should be
ascertained that any given probiotic strain is not at significant risk
with regard to transferable antibiotic resistance.
(ii ) Assessment of undesirable side-effects.
(iii ) If the strain under evaluation belongs to a species that is a
known mammalian toxin producer or of haemolytic potential, it must
be tested for toxin production and haemolytic activity respectively.

68. 8. Evaluation of efficacy studies in humans: The principal outcome
of efficacy studies on probiotics should be proven with similar
benefits in human trials, such as statistically and clinically significant
improvement in condition, symptoms, signs, well-being or quality of
life, reduced risk of disease or longer time to next occurrence or
faster recovery from illness. Each of the parameter should have
proven correlation with the probiotics tested.
9. Effective dosage of probiotic strain/strains: The minimal
effective dose or the level of viable cells of the probiotic strain in
terms of cfu/ml/day in the carrier food that demonstrates general
health promoting functions or well being or specific health claims in
target population should be clearly indicated.

69. 10. Labeling requirements: In addition to the general labeling
requirements under the food laws, the following information should
also be mentioned on the label.
(i) Genus, species and strain designation following the standard
international nomenclature.
(ii ) The minimum viable numbers of each probiotic strain should be
specified at the level at which efficacy is claimed and at the end of
shelf- life.
(iii ) Evidence-based health claim(s) should be clearly stated.
(iv ) The suggested serving size to deliver the minimum effective
quantity of the probiotic related to the health claim.
(v) Proper storage conditions to be mentioned.

70. 11. Manufacturing and handling procedures:
Adequate quality assurance programs should be in
place. Good Manufacturing Practices should be followed in the
manufacture of probiotic foods. The Codex General Principles of
Food Hygiene and Guidelines for Application of Hazard Analysis and
Critical Control Point (HACCP) should be followed.

71. FACTORS AFFECTING VIABILITY OF PROBIOTICS
IN FOOD
Certain factors, both intrinsic and extrinsic, may influence
the survival of probiotics in food.
1. Physiological state of the added probiotic in the food, i.e., whether
live bacteria or dry spores are used.
2. Physicochemical conditions of food processing. e.g., mechanical
stress (during high-speed blending or homogenization), extreme
temperature conditions (during spray and freeze drying),composition
of growth medium, composition of freezing and drying media,
presence of toxic byproducts, high dissolved oxygen content, etc.,
may result in cell disruption and losses in viability.

72. 3. Physical conditions of product storage, like temperature and water
activity (moisture content) of the product. Freeze-dried probiotic
products stored at frozen temperature have maximum bacterial
counts.
4. Chemical composition of the product and host environment. e.g.,
presence of fermentable sugars and prebiotic compounds, oxygen
stress, pH (acidity of carrier food, highly acidic conditions in stomach,
bile salts and alkalinity of small intestine), enzymatic activities,
competition with other organisms in the product etc., also affect the
viability.

73. USES OF PROBIOTICS
 Acute infectious diarrhea
 Antibiotic associated diarrhea
 Neonatal necrotizing enterocolitis (NEC)
 Helicobacter pylori infection
 Inflammatory bowel disease
 Irritable bowel syndrome (IBS)
 Celiac disease
 Food protein hypersensitivity

74. SAFETY PROFILE OF PROBIOTICS
Assessment of safety must take into account the nature of the
microbe being used, method of administration, level of exposure,
health status of users and physiological functions they are called
on to perform. Largely, probiotics are considered quite safe. Side
effects with probiotics are rare and generally limited to
constipation, increased thirst and flatulence.
Probiotics containing Lactobacilli and Bifidobacteria are
probably safe whilst Enterococcus strains should be avoided,
because a few enterococci are associated with the development of
antibiotic resistance.

75. PROBIOTICS HANDLING
Probiotics are delicate organisms that require appropriate
handling to maintain maximum activity during storage.
At Klaire Labs®, conduct real-time stability studies on all our
probiotic products to assess their long-term viability at both
refrigerated and room temperatures. Data have obtained from
independent laboratory tests indicate our products maintain a
relatively high degree of stability at room temperature for up to
five months and then gradually begin to lose potency.

76. Independent Real-Time Probiotic Viability Study

77. PROBIOTIC SCENARIO
Probiotics – An Indian Scenario
Within the functional foods, probiotics is the rapidly expanding,
active arena. Indian probiotic industry is in its infancy stage and
presently accounts for only a small fraction i.e. less than 1% of the total
world market turnover in the probiotic industry. India is emerging as a
major probiotic market of the future with annual growth rate of 22.6%
until 2015 with a handful of players in Indian probiotic industry are
Amul, Mother Dairy, Yakult, Danone and Nestle along with other minor
players operating in different regions in their own capacities. With
their advent, the Indian probiotic market turnover is expected to reach
$8 million by the year 2015. Probiotics in India generally comes in two
forms, milk and fermented milk products with the former occupying
62% of the market share and the latter having 38% market share.

78. Global Scenario Of Probiotics
Knowledge in probiotic continues to expand on daily basis.
According to a new market research report, 'Probiotics Market‟ (2009-
2014), published by Markets and Markets, the global probiotics market
is expected to be worth US $ 31.1 bn by 2015 with the Europe and Asia
accounting for nearly 42 and 30% of the total revenues respectively.
Europe forms the largest market for probiotics with an estimated
$13.5 billion by 2014. Asia is the second largest segment, growing at
with an estimated CAGR of 11.2% to reach $9.0 billion by 2014.
A Frost and Sullivan study estimates that the probiotic ingredient
market in the US was $450 million in 2010. Probiotics, with a market of
$3.23 billion is a large part of Japanese functional foods.
The Japanese spent $126 per person per year on functional foods and
it is higher than other countries including US, Europe and Asia.

79. PROBIOTICS PRODUCTS BY COUNTRY

80. INTESTINAL MICROFLORA IN INFANCY
Determinants of the gut microbiota
At birth, the infants' intestines are free of bacteria, but
bacteria starts to colonize within intestine quickly after
birth. Facultative aerobes are the first to colonize the
intestine in infants.

81. Bifidobacteria, lactobacilli, E. coli, Clostridium difficile, bacteroids
are the major types of bacteria that are commonly found in infants‟
GI track but the proportion of each bacterium differs depending on
several determinants.
Other determinants
Premature babies are found to have higher amounts of C.
difficile counts in their intestine.
Furthermore, infants with older siblings tend to colonize
more bifidobacteria in their intestines than infants with no siblings.
Hence, the mode of delivery, type of infant feeding, gestational age,
infant hospitalization and antibiotic use by the infant all greatly
contribute to the composition of microflora in infants.

82. PROBIOTIC FOR BABIES

83. At some point, all babies experience gastrointestinal issues such
as bloating, gas, constipation, and diarrhea as their digestive systems
mature and they move from breast milk or formula to weaning foods.
However, some who regularly experience such problems or are at risk
for allergies or infections may benefit from age-appropriate probiotic
foods or supplements.
Depending on your baby‟s age and stage of feeding, you may
offer probiotic supplement powders mixed into breast milk or formula
or serve foods that contain probiotics. The typical dose for children is
5 billion to 10 billion colony-forming units per day, given for at least two
weeks. The common strains to look for in supplements and foods are L.
rhamnosus, L. reuteri, L. bulgaricus, S. thermophilus, and
Bifidobacterium

84. HEALTH BENEFITS OF PROBIOTICS FOR
INFANTS, CHILDREN AND ADULT
Acute diarrhea
Many studies show that probiotics exhibit a protective effect
against different types of acute diarrhea, such as antibiotic-
associated diarrhea, traveller‟s diarrhea, viral diarrhea, etc
Antibiotic-associated Diarrhea
Diarrhea can occur from 11-40% of children associated diarrhea
or AAD. Evidence from the review suggest that S. boulardii is
best at preventing AAD in children, Lactobacillus GG ranking
second, and a mixture of S. thermophilus and B. lactis relatively
ranking last.

85. Viral Diarrhea
Viral diarrhea refers to diarrhea caused by a rotavirus, a
virus often affecting toddlers and infants. A meta-analysis
of nine previously conducted studies has shown that probiotics
are also effective in treating viral diarrhea in hospitalized children.
Allergy
Over the last two decades the incidence of allergic disease has
increased in industrialized countries. Although current research is
inconclusive, it is convinced that probiotics may be beneficial to
modulate host immune response and control allergic disease at an early
age.

86. Atopic eczema
is a common allergic inflammation of skin
among infants. Regular probiotic supplementation
may stabilize intestinal barrier function and play
a role in modulating allergic responses and reduce
severity symptoms.
Necrotizing enterocolitis (NEC)
Necrotizing enterocolitis is a medical condition primarily seen in
premature infants where portion of bowel undergoes necrosis (tissue
death). It is clear that using probiotics to treat NEC is considered one
of the most exciting probiotics applications today. It is because data in
this area of research has shown reduction of NEC risk. Probiotics are
beneficial in reducing enteric pathogens, improving gut structure and f
facilitating enteral nutrition, reducing dependence on parenteral
nutrition, maintaining gut permeability,

87. PROBIOTIC FOR NEWBORNN
What may be safe for you may not be safe for your
newborn. Your newborn already has probiotics in his system, but
some medical professionals feel that increasing the amount
through supplementation can reduce certain health concerns
among newborns

88. Health Benefits:
Newborns with colic, diarrhea or constipation may
benefit from some additional probiotics. They
help regulate the balance of good to bad bacteria in an
infant's digestive tract, which could alleviate the symptoms of these
conditions. A study conducted at the University of Naples found that
administering probiotics to babies with chronic constipation resulted
in more frequent bowel movements and an improvement in consistency
of their stool. An Italian study found that infants who were give
probiotics reduced colic-related crying from 2 1/2 hours per day to
51 minutes per day. It is thought that colicky babies have
inflammation in the intestines that probiotics can reduce.

89. SIDE EFFECTS OF INFANT PROBIOTICS
Lactobacillus infection
patients with short bowel syndrome have an increased risk in
developing Lactobacillus infection. Infant patients who are on
medications that decrease the activity of the immune system can also
develop lactobacillus infection.
Diarrhea
A study published in January 2003 by "Journal of Clinical
Gastroenterology" showed that patients having ulcerative colitis, a
serious chronic condition of the large intestines that causes episodic
abdominal pain, fever and watery diarrhea, must be cautious in using
probiotics such as Saccharomyces cerevisiae-containing probiotics
because its use can possibly trigger an attack of diarrhea.

90. Thus, parents of pediatric patients having this problem must talk with
their health care provider first before giving any forms of probiotic to
occurring.
Fungal infection
Saccharomyces boulardii, a non-pathogenic probiotic
yeast that is used as supportive therapy for diarrhea, can cause
rare complications in patients with compromised immune systems.
For this reason, parents of pediatric patients with multiple health
problems such as infant diabetes should seek the advice of their
health care provider before administering any form of probiotics
to their children.

91. PRODUCTS OF WEANING FOOD CONTAINING
PROBIOTIC
1.GERBER® BABY CEREAL -WITH PROBIOTIC B. lactis
Gerber® Baby Cereals are 100% wholesome. Gerber® Baby Cereal
shave no added sugar, preservatives or artificial colours or flavours
just 100% wholesome goodness. With every spoonful, your baby„s
little body will continue to grow and with each new stage you and
baby discover, his little personality will continue to grow as well.

97. 2. NESTLE CERELAC
Cerelac Infant Cereal Wheat – 200g (From 6 months)
After learning how to take solid food, NESTLÉ CERELAC Wheat is
another step forward in your baby‟s journey of nutritional discoveries.
NESTLÉ CERELAC Wheat is a convenient and nutritionally adapted
complementary food that is easy to digest. With Bifidus BL (a friendly
probiotic) and Immunonutrients, NESTLÉ CERELAC helps support your
baby‟s immune and digestive systems.
Available: Grocery, Pharmacy and other retail outlets
Pack Size: 200g box

99. Cerelac Infant Cereal Multigrain with Pear– 200g (From 8 months)
NESTLÉ CERELAC Multigrain with Pear is made with real
fruit and three different grains (Oats, Wheat and Corn) introducing
your baby to even more exciting new tastes. NESTLÉ CERELAC
contains Bifidus BL (a friendly probiotic) and Immunonutrients
which help support your baby‟s immune and digestive systems.
Available: Grocery, Pharmacy and other retail outlets
Pack Size: 200g box

101. Cerelac Infant Cereal Rice – 200g (From 4 months)
Nutritious and gentle for your baby‟s digestive system, NESTLÉ
CERELAC Rice is easy to digest, making it a great introduction to
solid foods. With Bifidus BL (a friendly probiotic) and
Immunonutrients, NESTLÉ CERELAC helps support your baby‟s
immune and digestive systems.
Available: Grocery, Pharmacy and other retail outlets
Pack Size:200g box

103. CONCLUSION
Probiotic in weaning food plays a vital role in the
development and growth of infants. In Indian market some weaning
foods have gained enough popularity due to their improved and
balanced nutritional level and convenience to use. But these
commercially prepared weaning foods are prepared by considering a
selected area only. Also their cost is too high. In order to overcome
these problems, new techniques for home prepared weaning food
should be found out. But while preparation of weaning food at
domestic level strict hygiene conditions should be maintained. Because
it has been reported that such weaning foods are often associated
with diarrhoea and other gastrointestinal disorders in children.

104. Penetration of these weaning foods to the developing countries
like India requires an effective strategy for technology transfer
because till today infant malnutrition exists in India. So while
formulating a weaning food, such sectors should be taken in
consideration.
Probiotic in weaning food not only provides important nutrients
but also introduce semisolid foods in infant‟s diet. In absence of these,
retardation of child growth, malnutrition and development will get
affected. So there is a need to improve weaning strategies for infants.