Nonenzymic browning reactions in commercial infant formulas were evaluated through their furosine content as well as the isomeric disaccharides formed during processing. Lactulose was observed only in samples containing appreciable amounts of lactose, whereas maltulose was present in all samples due to the isomerization of maltose. Because formation of maltulose depends on the initial amount of maltose present, the ratio maltose/maltulose was used for comparative purposes. The ratio maltose/maltulose varied within a wide range, 27-167; therefore, low values in maltose/maltulose ratio may indicate severe processing conditions during manufacture, whereas high values may indicate mild processing conditions. Variable amounts of furosine content in samples with similar maltose/maltulose ratios may be attributed to different conditions used during storage. Levels of furosine higher than those reported for milk powder were detected in most studied samples. Determination of both furosine and maltose/maltulose ratio would yield information retrospectively about the heat treatment applied during processing and the storage conditions of commercial infant formula.