They support SIF 's  efficacy in the management of cow 's milk allergy and infant 's digestive tolerance , as well as its low cross allergy compared to cow 's milk and other formulas .
There is also evidence that demonstrates that SIFs have important advantages in terms of cost-benefit , palatability and effects on the intestinal microbiota , compared to other formulas .
Conclusions Although evidence to recommend its use in functional digestive disorders is limited , SIFs have an adequate safety profile and are still a valid option for infant feeding
Background Soy infant formulas ( SIF ) have long been used as an alternative for infants with special nutritional requirements .
However , the medical indications for their use , their allergenicity , safety and efficacy are still controversial .
Objective To present recommendations for the use of SIF based on the existing literature .
Palatability of hydrolysates and Other substitution formulas for cow's milk-allergic children: a comparative study of taste, smell, and texture evaluated by healthy volunteers.
BACKGROUND Hydrolyzed formulas used to feed infants with cow 's milk-allergy can be classified as soy based , extensively hydrolyzed ( casein , whey and mixed ) , and amino-acid based . Their unsatisfactory taste is reported by parents and physicians . OBJECTIVE The aim of this study was to ascertain the palatability of these formulas in a double-blind taste test . MATERIAL S AND METHODS Fifty healthy volunteers performed a r and omized-order double-blind test with 12 different milks .  The taste , smell , smell , and texture of each formula were evaluated o n scales ranging from 1 ( worst ) t o 5 ( best ) . The Pearson correlation coefficient between the peptide weight of each formula and the score obtained for each evaluated attribute was calculated . RESULTS The soy formulas and rice formula had the best taste scores , followed by the whey hydrolysates ; the mixed hydrolysates and the casein hydrolysates had the lowest taste scores . Individually the most palatable formula was mixed hydrolysate 1 , by total score . We found a statistically significant correlation between peptide weight , reflecting the degree of hydrolysis of each formula , and the scores obtained for taste , texture , and overall palatability . CONCLUSION The palatability of formulas is determined by the amount of bitter peptides obtained through hydrolysis . Flavorings and sweeteners may also contribute to palatability . Further studies are needed in order to determine how to modify the organoleptic properties of these products with the purpose of improving their palatability
They support SIF 's  efficacy in the management of cow 's milk allergy and infant 's digestive tolerance , as well as its low cross allergy compared to cow 's milk and other formulas .
There is also evidence that demonstrates that SIFs have important advantages in terms of cost-benefit , palatability and effects on the intestinal microbiota , compared to other formulas .
Conclusions Although evidence to recommend its use in functional digestive disorders is limited , SIFs have an adequate safety profile and are still a valid option for infant feeding
Background Soy infant formulas ( SIF ) have long been used as an alternative for infants with special nutritional requirements .
However , the medical indications for their use , their allergenicity , safety and efficacy are still controversial .
Objective To present recommendations for the use of SIF based on the existing literature .