Calcium-Fortified Bread via Acidic Calcium Carbonate Suspension
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional bread products are a poor source of calcium, and existing methods to fortify them with calcium, such as adding calcium carbonate or sulfate, disrupt the pH balance of the dough, affecting yeast activity and texture, thus failing to significantly increase the calcium content.
Innovation Solution
A suspension of calcium carbonate in an acidic aqueous solution is added to the dough, maintaining a stable pH and preventing the formation of insoluble calcium salts, allowing for higher calcium content without altering the bread's properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If calcium carbonate or sulfate is added to dough to increase calcium content, then the calcium content increases, but the pH balance of the dough is disrupted, affecting yeast activity and texture
Solution Approach 1:
The patent uses an intermediary substance (acidic aqueous solution containing citric acid or other food-grade acids) to deliver calcium carbonate to the dough. This intermediary prevents direct contact between calcium carbonate and the dough's pH-sensitive components, thereby maintaining pH balance while achieving calcium fortification. The acidic solution acts as a carrier that protects the calcium carbonate from immediately reacting with the dough environment.
Solution Approach 2:
The patent changes the physical-chemical parameters of calcium carbonate delivery by dissolving it in an acidic aqueous solution rather than adding it as dry powder or direct solid. This parameter change (from solid to dissolved state in acidic medium) allows calcium carbonate to be incorporated into dough without disrupting pH balance, as the acid buffers the calcium carbonate's alkaline effect.
2Quantity of substance
If calcium carbonate is added directly to dough, then calcium content increases, but insoluble calcium salts form, affecting bread texture and properties
Solution Approach 1:
The acidic aqueous solution serves as an intermediary that prevents calcium carbonate from directly reacting with dough components to form insoluble calcium salts. The acid in the solution keeps calcium in a soluble, bioavailable form throughout the baking process, eliminating the harmful effect of insoluble salt formation.
Solution Approach 2:
The patent changes the solubility parameter of calcium carbonate by pre-dissolving it in an acidic aqueous solution. This transformation from insoluble solid to soluble ionic form in acidic medium prevents the formation of insoluble calcium salts during baking, while maintaining desirable bread texture and properties.
3Quantity of substance
If conventional calcium fortification methods are used, then some calcium is added, but the calcium content remains insufficient to meet daily recommendations
Solution Approach 1:
The patent achieves higher calcium content (up to 1.2% elemental calcium by weight) by changing the delivery parameter from direct solid addition to dissolution in acidic aqueous solution. This parameter change enables more efficient calcium incorporation and higher bioavailability, allowing bread to meet a significant portion of daily calcium recommendations.
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 method allows for the production of calcium-fortified bread with up to 1.2% elemental calcium by weight, maintaining the texture, taste, and crumb structure identical to non-fortified bread, making it a viable solution for increasing dietary calcium intake.
Implementation Method 1
A suspension of calcium carbonate in an acidic aqueous solution is added to the dough, maintaining a stable pH
Implementation Method 2
preventing the formation of insoluble calcium salts, allowing for higher calcium content without altering the bread's properties
Data Source
AI summary
Calcium fortified leavened baked products comprising a specific amount of elemental calcium. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.