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Process for producing food additive composition and food compositions containing the same

A technology of food additives and manufacturing methods, applied in food preparation, food shaping, food science, etc., can solve problems such as unclean feeling, unpleasant feeling, poor calcium recovery rate, etc.

Inactive Publication Date: 2005-01-26
MARUO CALCIUM COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the publication, the theoretical effective utilization rate of various minerals may not be sufficient in the dispersed state of the food additive composition manufactured in such an order of addition. Application Japanese Unexamined Publication No. 9-9911 is the same, in its manufacturing process, the recovery rate of the calcium agent etc. in centrifugal machines such as clarifiers is poor, and easily settles in foods such as milk, it is difficult to say that it has the potential to last for a long time. Added physical properties in preserved food, not the preferred method
[0010] Recently, due to the improvement of containers and preservation methods that can preserve liquid foods such as milk, yogurt, and fruit juices for a long period of time, the cases of storing these foods for a long time in stores, vending machines, and large refrigerators at home are increasing. If the calcium carbonate particles added to the same food for the purpose of calcium fortification are not well dispersed in the food, the liquid food will settle at the bottom of the food container during long-term storage. When drinking liquid food such as milk and fruit juice , and its sediment will cause discomfort to the drinker, unclean feeling
[0011] Therefore, liquid foods that are currently sold for the purpose of calcium fortification by adding inorganic particles such as calcium carbonate prepared according to conventional techniques have the following problems because the inorganic particles have a short dispersion stability period in food. The amount of particles added is limited to a very small amount, and also needs to be limited to the range of liquid food that consumers usually have to eat between 1-2 days after purchase

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] 1142.9 g of water, 155.4 g of calcium hydroxide and 192 g of citric acid (anhydrous) were mixed and stirred to prepare a mother liquor. Then, 343 g of 40% phosphoric acid was added to the mother liquor and stirred, and finally 224 g of 50% potassium hydroxide was added and fully stirred to prepare a food additive slurry composition. The temperature when the slurry was mixed was 50°C. Next, the above slurry was heated in an autoclave at 120°C for 30 minutes to prepare a food additive slurry composition. The molar ratio of each component is calcium hydroxide: citric acid: phosphate ion: alkali metal = 2.1:1.0:1.4:2.0.

[0079] The weight average particle size in the particle size distribution of the food additive in the food additive slurry composition is 0.11 μm. The concentration of the solid part of the food additive slurry composition was 25.1%. The calcium ion concentration of the food additive slurry composition is 0 mg / l.

[0080] The viscosity of the obtained food add...

Embodiment 2

[0082] 1142.9 g of water, 155.4 g of calcium hydroxide and 192 g of citric acid (anhydrous) were mixed and stirred to prepare a mother liquor. Then, 609.6 g of 40% dipotassium hydrogen phosphate was added to the mother liquor and stirred, and finally 112 g of 50% potassium hydroxide was added and fully stirred to prepare a food additive slurry composition. The temperature when the slurry was mixed was 50°C. Next, the above slurry was heated in an autoclave at 120°C for 30 minutes to prepare a food additive slurry composition. The molar ratio of each component is calcium hydroxide: citric acid: phosphate ion: alkali metal = 2.1:1.0:1.4:3.8.

[0083] The weight average particle size in the particle size distribution of the food additive in the food additive slurry composition is 0.14 μm. The concentration of the solid part of the food additive slurry composition was 24.3%. The calcium ion concentration of the food additive slurry composition is 0 mg / l.

[0084] The viscosity of the ...

Embodiment 3

[0086] 1142.9 g of water, 155.4 g of calcium hydroxide and 192 g of citric acid (anhydrous) were mixed and stirred to prepare a mother liquor. Then, 742.9 g of 40% tripotassium phosphate was added to the mother liquor and fully stirred to prepare a food additive slurry composition. The temperature when the slurry was mixed was 50°C. Next, the above slurry was heated in an autoclave at 120°C for 30 minutes to prepare a food additive slurry composition. The molar ratio of each component is calcium hydroxide: citric acid: phosphate ion: alkali metal = 2.1:1.0:1.4:4.2.

[0087] The weight average particle size in the particle size distribution of the food additive in the food additive slurry composition is 0.17 μm. The concentration of the solid part of the food additive slurry composition was 23.9%. The calcium ion concentration of the food additive slurry composition is 0 mg / l.

[0088] The viscosity of the obtained food additive slurry composition was very low, and there was no pro...

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PUM

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Abstract

A method for manufacturing a food additive slurry composition is disclosed which comprises preparing a precursor by mixing water, a polyvalent metal compound and an organic acid having a carboxyl group, then adding to the precursor a phosphoric acid sourse and an alkali metal by the specific method. The obtained food additive slurry composition is not only excellent in dispersibility, dispersion stability in liquid and flavor, but low in slurry viscosity and good in handling.

Description

Technical field [0001] The present invention relates to a method for producing a food additive composition and a food composition containing the composition. More specifically, the present invention relates to a method that can be added to yogurt, milk, fruit juice, milk-containing coffee (コ-ヒ-フレツシユ), milk In foods such as flours and snacks, a method for producing a food additive composition that can effectively fortify minerals and has excellent dispersion stability, and a food composition obtained by adding the food additive composition obtained by the method. Background technique [0002] In recent years, there has been a problem of insufficient intake of calcium, magnesium, and iron, and this tendency is particularly pronounced in growing children and the elderly. [0003] There is no doubt that calcium is very important for the formation of bones, and it also plays an important role in muscle contraction and maintaining the stability of the organism. Magnesium has the functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L1/304A23L29/00
CPCA23L1/304A23C9/1522A23L33/16A23K20/20A23P10/20A23L29/04A23L29/015
Inventor 北条寿一久保田直树森崎义政
Owner MARUO CALCIUM COMPANY