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
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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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