Calcium Citrate Chelate Composition for Non-Dairy Calcium Fortification
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current dairy-alternative consumables face challenges in delivering the same amount of bioavailable calcium as dairy products due to poor solubility and unpleasant taste and mouthfeel associated with existing calcium compositions.
Innovation Solution
A composition comprising inorganic salts or chelates of calcium with potassium citrate and organic acids, free of animal-derived ingredients, which provides bioavailable calcium equivalent to dairy products while mimicking the taste and mouthfeel of dairy consumables.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional calcium compositions are used in dairy-alternative products, then calcium content can be increased, but solubility deteriorates and unpleasant taste and mouthfeel occur
Solution Approach 1:
The patent uses citrate ions as intermediary substances that complex with calcium ions to form soluble calcium-citrate complexes. This mediator prevents direct precipitation of calcium salts while maintaining high calcium content, thereby achieving both high calcium quantity and good solubility without unpleasant taste or mouthfeel.
Solution Approach 2:
The patent changes the chemical parameters of the calcium composition by using calcium salts with high citrate content or adding separate citrate substances. This parameter change (increasing citrate concentration) transforms the solubility characteristics and sensory properties of the calcium fortification system, enabling high calcium content with improved solubility and acceptable taste.
2Reliability
If calcium is fortified in non-dairy consumables, then nutritional value is improved, but bioavailability and sensory profile deteriorate compared to dairy products
Solution Approach 1:
Citrate ions serve as intermediary substances that enhance calcium bioavailability by forming soluble complexes that are more readily absorbed. The citrate mediator also improves the sensory profile by preventing precipitation and maintaining a neutral taste, thereby achieving both high nutritional value and good bioavailability with acceptable sensory characteristics.
Solution Approach 2:
The patent creates a composite calcium fortification system combining calcium salts with citrate substances. This composite approach leverages the nutritional benefits of calcium while the citrate component enhances solubility, bioavailability, and sensory properties, resulting in a synergistic formulation that overcomes the limitations of simple calcium addition.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively enhances the bioavailability and sensory profile of non-dairy consumables, offering a taste and mouthfeel reminiscent of dairy products while maintaining equivalent calcium content on a weight-by-weight basis.
Implementation Method 1
at least one inorganic salt and/or inorganic chelate of calcium with potassium citrate
Data Source
AI summary
A composition that provides at least the same amount of bioavailable calcium to a non-dairy consumable as a dairy consumable on a weight-by-weight basis without an unpleasant taste and mouthfeel, and to consumables containing such compositions. Also disclosed is a method of imparting a flavor and mouthfeel reminiscent of dairy to a non-dairy consumable.