Fox Valley UltraBoost Lactose Content.
Less Than Fresh Cream. True or False?
Short answer - it depends. Long answer - false.
A number of rehabilitators have expressed concerns about using fresh cream as a possible fat supplement in their substitute milk formulas. One of these concerns is about adding too much additional lactose, since all of the sugar contained in fresh cream is lactose (USDA Nutrient Database). Therefore, many have instead selected Fox Valley UltraBoost as a means to increase fat, while minimizing additional lactose. Let's see if this is a correct assumption.
To see how much lactose is in Fox Valley UltraBoost, check the 'TNA' tab located at the bottom of WildAgain's Wildlife Formula Calculator. This tab lists the component values for all of the milk replacement powders. To see how much lactose is in the different grades of cream (table cream, light cream, and heavy whipping cream), check the 'User cream' tab in the calculator. Let's also consider Zoologic® 30/52 (Multi Milk), which is another fat supplement considered by rehabilitators, also listed in the TNA tab. While “lactose” is not specifically listed as a component, we can assume that since it is the sugar component in milk, the carb value should be equivalent to the lactose amount. A quick check shows that Fox Valley UltraBoost ranges about 9.5 - 10.0% in carbs, while the fresh creams range from 2.8 - 3.2% in carbs. That was easy - way more lactose in UltraBoost. Right?
Not so fast.
A common mistake people make is quickly looking at these kinds of values and assuming they are comparable. They are not. The UltraBoost number quoted above is on a 'dry matter basis' while the fresh cream is on a 'wet matter basis'. One or the other needs to be converted so that they are on the same basis for comparison purposes.
OK, let's add some water to the UltraBoost, say mix it 2:1, so we now have two liquids (wet matter basis) to compare on an apples to apples basis. See the chart below. Again, that was easy - way more lactose (carbs) in the fresh creams. Ha - told ya!
Hold on just a minute.
You quickly notice that the total solids in the creams are 1.5 to 2.5 times the total solids compared to the UltraBoost (reconstituted 2:1). To be able to compare them, we need the total solids for each product to be the same. So by diluting the creams [and the reconstituted Zoologic®] with some additional water, they are now all on a comparable basis of 16.6% total solids.
When finally compared on an apples to apples (wet to wet basis) to apples (comparable total solids) basis, it shows that while Table cream does in fact have a higher carb level than reconstituted UltraBoost or Zoologic® 30/52 (Multi Milk), the two Whipping creams actually have LESS (13 - 25% less). PLUS - the whipping creams add more fat and twice the amount of calcium and phosphorus. This seems to answer the question on lactose. Right?
Well accept for the fact that assuming the carbs in UltraBoost are all lactose. Can that be confirmed?
Yes, and as with everything else, we run a test. Or better yet, have the lab run the test. The result, as confirmed below for a sample of UltraBoost - it's all lactose (9.2% of the total powder), as indicated by a sugar test panel. No other carbs/sugars were present in the test.
Bottom line, everyone needs to develop their own conclusion and select their own fat supplements. This quick analysis should provide some additional information to consider.
Freezing heavy whipping cream will result in ice crystals - thaw prior to mixing with formula
Some refrigerators have cold spots that can fall below freezing temperature or even lower. If a container of heavy whipping cream begins to partially freeze, ice crystals will begin to form and cause clumps to develop that will fall to the bottom of the container and may not be visible. If the cream has developed ice crystals and is not allowed to thaw, and is then added to a prepared liquid formula, the clumps will remain and can have unwanted consequences. These clumps can clog feeding utensils. If fed in this form, it can certainly cause palatability and digestive issues.
If the cream was purposely frozen in the freezer for longer term storage, it should be thawed prior to use. After thawing it may be slightly runny and some separation may have occurred. Otherwise the cream should be fine for feeding.