Food-additive slurry composition and powder composition, and food composition containing these

Abstract

A food additive slurry composition which comprises 100 parts by weight of at least one magnesium ingredient selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate and magnesium hydrogen phosphate, and 2 to 55 parts by weight of at least one emulsion stabilizer selected from the group consisting of polyglycerol fatty acid ester, gum arabic, processed starch, sucrose fatty acid ester having an HLB of 8 or higher, carboxymethyl cellulose (hereinafter, referred to as CMC), methyl cellulose (hereinafter, referred to as MC), propylene glycol alginate (hereinafter, referred to as PGA), water-soluble soybean polysaccharide, condensed phosphate, gum ghatti, phospholipid and arabino galactan is provided. The food additive composition can be highly concentrated and is excellent in flavor as well as dispersibility in liquid.

Description

Technical field [0001] The present invention relates to a food additive slurry composition and powder composition that are added to foods such as yogurt, milk, fruit juice, milk powder, etc., which can effectively strengthen the high concentration of magnesium and have good dispersion stability in liquid, and contain these combinations Food composition. Background technique [0002] In recent years, the function of magnesium in organisms has attracted people's attention. Magnesium has the functions of relaxing, expanding muscles and blood vessels, etc. It is an essential mineral for humans. When magnesium is lacking, it is easy to cause high blood pressure, angina pectoris, hyperlipidemia, etc. Magnesium is closely related to calcium metabolism. When magnesium is insufficient, various symptoms associated with abnormal calcium metabolism will occur. Magnesium is also involved in many enzymatic reactions and is believed to maintain constancy in the organism. However, in recent year...

AI Technical Summary

Problems solved by technology

However, although the dispersibility of the mixed slurry obtained by this method is improved compared with the conventional magnesium component, its average particle size is about 0.5 μm, which is hardly a fully dispersed state. The amount of particles still has 17.4% by weight. Therefore, in the manufacturing process of the milk that has been added with the mixed slurry obtained by this method, the recovery rate of magnesium carbonate in centrifugal separators such as clarifiers is poor, and it is easy to settle in foods such as milk. It is difficult to say that it has sufficient physical properties to maintain long-term dispersibility, and it is difficult to say that a mixed slurry with a solid content concentration of about 20% by weight is economical enough

[0005] Recently, with the improvement of containers and storage methods that can store liquid foods such as milk, yogurt, and fruit juices for a long time, the cases of storing these foods for a long time in stores, vending machines, and large refrigerators at home are increasing. , if the water-insoluble or poorly soluble inorganic form of magnesium particles added to such foods for the purpose of fortifying magnesium is extremely poorly dispersed in the food, it will settle in the food container during the long-term storage of the liquid food Bottom, when drinking liquid food such as milk and fruit juice, the sediment will cause discomfort and unclean feeling to the drinker

[0006] Therefore, liquid foods currently sold for the purpose of strengthening magnesium by adding inorganic particles such as water-insoluble or poorly soluble inorganic forms prepared according to conventional techniques have a short dispersion stability period in foods. The amount of particles added needs to be limited to a very small amount, and it needs to be limited to liquid food that usually consumers have to eat within 1-2 days after purchase, which is very inconvenient