Calcium complex and food fortified therewith

A technology for strengthening foods and complexes, which is applied in the fields of foods and beverages containing protein, and can solve problems such as the formation of calcium metastable compounds

Inactive Publication Date: 2001-05-23
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this case, the order of addition may have a significant effect on the formation of calcium metastable compounds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The following examples illustrate how to prepare 0.67 Lact] - Calcium complexes of:

[0026] Citric acid (2.10 g) was dissolved in 80 g of water at room temperature. To this solution was added 2.22 g of a 50% lactic acid solution with stirring. A dispersion of 1.11 g of calcium hydroxide in 14.57 g of water was prepared at 20°C. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed. The resulting solution was added to 800 g of water at 20°C and the pH was adjusted to 6.6-7.0.

[0027] The resulting solution was divided into two parts. One part was stored at room temperature and the other part was stored under refrigeration. Samples were taken after 2 and 4 weeks and were found to be stable (no precipitation or coagulation) under both storage conditions. A panel of 3 expert tasters judged the flavors of these solutions to be acceptable by monadic testing.

Embodiment 2

[0029] The following examples illustrate how to prepare 0.67 Lact] - calcium complex and how to fortify milk with it:

[0030] Citric acid (2.10 g) was dissolved in 80 g of water at room temperature. To this solution was added 2.22 g of a 50% lactic acid solution with stirring. A dispersion of 1.11 g of calcium hydroxide in 14.57 g of water was prepared at 20°C. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed.

[0031] Dissolve 0.15g kappa carrageenan in 50g milk. The milk was heated to 165°F for 5 minutes and then cooled to 20°C. The carrageenan / milk mixture and 4.0 g skim milk powder were added to 846 g milk. An aqueous solution of the calcium complex (100 g) was then added to the milk and the pH adjusted to 6.6-7.0.

[0032] The fortified milk was pasteurized and stored under refrigeration. The sample was identified as stable (no precipitation or coagulation) for 3 consecutive weeks. ...

Embodiment 3

[0034] The following examples illustrate how to prepare 0.67 Lact 0.5 ] 0.5- Calcium complexes of:

[0035] Citric acid (2.10 g) was dissolved in 80 g of water at room temperature. To this solution was added 1.11 g of a 50% lactic acid solution with stirring. A dispersion of 1.11 g of calcium hydroxide in 15.68 g of water was prepared at 20°C. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed. The resulting solution was added to 800 g of water at 20°C and the pH was adjusted to 6.6-7.0.

[0036] The resulting solution was divided into two parts. One part was stored at room temperature and the other part was stored under refrigeration. Samples were taken after 2 and 4 weeks and were found to be stable (no precipitation or coagulation) under both storage conditions. A panel of 3 tasters judged the flavors of these solutions to be acceptable by means of a one-way test.

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PUM

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Abstract

A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.

Description

field of invention [0001] The present invention relates to the fortification of foods and beverages, especially those containing protein, with calcium. Background of the invention [0002] Milk is an important source of dietary calcium. The most abundant mineral in the body, calcium, is a major building block of bones and teeth. The mineral also plays an important role in several physiological systems. Calcium is important for the healthy development of bones and teeth in adolescents and adequate intake is required. Calcium status may also be a factor in the development of osteoporosis in older adults. [0003] Since the body does not produce minerals, it is completely dependent on external sources of nutrition or supplemental calcium. The importance of adequate calcium intake throughout a person's life is recognized. In 1994, the NIH Consensus Development Panel revised the recommended daily calcium intake for all age groups from 800-1200 mg per day to 1500 mg per day. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L1/304
CPCA23C9/1522A23L1/3045A23L33/165A61P3/00
Inventor M·R·雅各布森A·舍尔E·R·维德拉尔C·R·马兰吉D·V·瓦德拉
Owner SOC DES PROD NESTLE SA
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