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Calcium complexes for fortification of foods

A compound, food technology, applied in the field of calcium fortification

Inactive Publication Date: 2000-12-27
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While this created product has good flavor and stability, supplementation is limited to 40mg%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The following examples are intended to demonstrate that various emulsifiers and / or calcium sources can be effective in preparing these complexes.

[0030] sample

Emulsifier

Dosage

sour

Dosage

calcium source

Dosage

1

SSL

2.52g

citric acid

1.19g

Calcium hydroxide

0.84g

2

CSL

5.25g

citric acid

1.58g

unused

3

SSL

2.52g

citric acid

1.19g

calcium lactate

3.47g

4

SSL

3.02g

citric acid

1.41g

Calcium hydroxide

0.84g

5

CITREM

2.97g

citric acid

1.19g

Calcium hydroxide

0.84g

6

CITREM

2.97g

citric acid

1.19g

Calcium hydroxide

0.90g

SSL = Sodium Stearoyl-2-Lactylate, CSL = Calcium Stearoyl-2-Lactylate

[0031] The emulsifier was mixed with 50 ml of water and the dispersion was heated to...

Embodiment 2

[0042] i) A slurry of 450 g of CITREM(R) was mixed with 15 kg of water for 60 minutes at room temperature. The suspension was heated to 165°F and maintained at this temperature with stirring for 10 minutes, then cooled to 90°F (Suspension #1). A solution of 544.5 g of citric acid dissolved in 6.1 kg of water was prepared by mixing at room temperature (Solution #2). A calcium hydroxide suspension (suspension #3) was prepared by mixing 333.0 g of calcium hydroxide in 5000 g of water at room temperature. Solution #2 was added to Suspension #1 and the ingredients were mixed for 60 minutes. Suspension #3 was added next, and the resulting suspension was mixed for 60 minutes.

[0043] ii) At a temperature of 40-60°F, 45.0 g of carrageenan (SeaKem CM611, FMC Corporation, Philadelphia, PA) was added to 10 kg of skim milk and mixed for 5 minutes. The milk is then heated to 165°F and maintained at 165°F for 5 minutes with agitation.

[0044] iii) At a temperature of 40-60°F, 2505.0 g...

Embodiment 3

[0062] To 25 kg of water at 185°F was added 720g of CITREM and mixed for 5 minutes followed by cooling to 110°F. Then, with stirring, 871 g of citric acid were added, and the suspension was mixed for 5 minutes. With stirring, 533 g calcium hydroxide was added, and the complex was mixed for 60 minutes. Steps ii, iii and iv of Example 2 were then carried out.

[0063]

illustrate

time

week

storage

temperature

(°F)

centrifugal

precipitation

Calcium

**

(ppm)

boil

test

Observed

the senses

assess

Calcium hydroxide

citric acid

CITREM

UHT pasteurization

(SI)

0

40

0.07

2041

no flocculation

no precipitation

good flavor

2

40

0.04

N / A

no flocculation

no precipitation

good flavor

4

40

0.04

N / A

no flocculation

no precipitation

...

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PUM

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Abstract

A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Description

[0001] The technical field of the invention [0002] The present invention relates to calcium fortification of foods and beverages, especially foods and beverages containing milk protein. Background of the invention [0003] Milk is an important source of dietary calcium. Calcium, the most abundant mineral in the human body, is the main component of bones and teeth. This mineral also plays important roles in several physiological systems. Calcium is important for the growth of healthy bones and teeth in young people, so adequate intake is essential. Calcium status can also be a factor in the development of osteoporosis in older adults. [0004] Since the mineral cannot be produced in the human body, it is completely dependent on externally supplied nutritional or supplemental calcium. The importance of adequate calcium intake is well established throughout a person's life. In 1994, the NIH Consensus Development Panel revised the recommended daily calcium intake for each a...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23C23/00A23G9/44A23G9/52A23L1/30A23L1/304A23L2/38A23L29/10
CPCA23L1/3045A23L33/165
Inventor M·R·雅格布森D·V·瓦德拉E·R·维德拉尔A·舍尔C·R·马兰吉
Owner SOC DES PROD NESTLE SA
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