Calcium Citrate Suspension Stabilization in Soy Protein
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Solution Overview
Problem
Calcium-fortified soy protein-based dairy alternatives face instability issues due to elevated calcium levels, leading to reduced shelf-life and coagulation/precipitation problems, which existing methods fail to adequately address.
Innovation Solution
A calcium concentrate comprising a concentrated calcium citrate suspension with high methoxy pectin, tricalcium citrate particles, and dissolved citrate, stabilized through a specific process involving a buffered pectin solution and calcium citrate slurry, preventing sedimentation and ensuring shelf-stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If calcium levels are elevated in soy protein-based dairy alternatives, then calcium fortification is achieved, but product stability deteriorates leading to coagulation and precipitation
Solution Approach 1:
The patent introduces phosphates as intermediary substances that complex with calcium ions to form soluble calcium phosphate complexes. This mediation prevents direct calcium-protein interactions that cause coagulation, while still achieving high calcium fortification levels in the soy protein-based product
Solution Approach 2:
The patent modifies the chemical environment by adjusting pH levels and adding phosphates to change the solubility parameters of calcium salts. By controlling these parameters, the formulation maintains calcium in a soluble complexed state rather than allowing precipitation, thus achieving both high calcium content and product stability
2Quantity of substance
If calcium carbonate is used for fortification, then calcium content increases, but bioavailability decreases due to poor absorption
Solution Approach 1:
The patent changes the chemical form of calcium from insoluble calcium carbonate to soluble calcium citrate and calcium phosphate complexes. This parameter change in chemical composition dramatically improves bioavailability while maintaining high calcium content, as these forms are more readily absorbed in the gastrointestinal tract
3Stability of the object's composition
If pH is adjusted to improve stability, then coagulation is reduced, but manufacturing complexity increases
Solution Approach 1:
The patent incorporates pH adjustment and phosphate addition as preliminary actions during the manufacturing process rather than requiring complex post-processing stabilization. By establishing the correct chemical environment early in production, the formulation maintains stability throughout storage without requiring additional complex manufacturing steps
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 solution provides a stable, high-bioavailable calcium concentrate suitable for calcium-fortified foods and drinks, maintaining stability and bioavailability over time, particularly in soy protein-based products.
Implementation Method 1
The calcium concentrate according to the present invention is shelf stable and comprises an aqueous suspension of calcium citrate particles
Implementation Method 2
Attempts to improve the stability profile of these preparations include adjustment of pH and storage conditions, and addition of carrageenans, starches and pectins
Implementation Method 3
The two main forms of calcium in calcium fortified foods are calcium carbonate and calcium citrate
Data Source
AI summary
A concentrated calcium citrate suspension is disclosed, comprising: (a) 2.0-9.0 wt. % of high methoxy pectin; (b) 2.5-7.0 wt. % tricalcium citrate particles; (c) dissolved citrate in a concentration of 1.8-7.0 wt. % citric acid equivalent; (d) 0.7-2.1 mol alkali metal cation per mol of dissolved citrate, with the alkali metal cation being selected from Na+, K+ and combinations thereof; and (e) 78-90 wt. % water. The concentrated calcium citrate suspension is shelf-stable, easy to handle and has a high content of (undissolved) calcium citrate. The concentrated calcium citrate suspension is particularly suited for use in the production of calcium-fortified soy protein based alternatives for dairy products.