MXPA98002190A - Fortification of food - Google Patents

Abstract

The present invention relates to a fortified food comprising a fortifying amount of a mixture of calcium salts balanced with soluble and insoluble salts, stabilized with a source of gloconic acid, and a process for its preparation, which comprises forming a preparation of the mixture of calcium salts, put this preparation in contact with a source of glucuronic acid, and add it to the food

Description

FOOD FORTIFICATION TECHNICAL FIELD The present invention relates to the fortification of foods, and more particularly to the fortification of foods with calcium. BACKGROUND OF THE INVENTION Calcium is an important element in human diets for the proper formation and mainten of bones, as well as other metabolic functions, for example nerve transmission, blood coagulation, proper cellular function and muscle contraction. It is a common practice to fortify food products with calcium sources that are either insoluble or soluble at an approximately neutral pH. Many of the calcium sources currently used for fortification that are insoluble or substantially insoluble at an approximately neutral pH, for example calcium carbonate, calcium phosphates, calcium citrate and other organic acid calcium salts, result in precipitation and a plaster feeling in the mouth. Other sources of calcium that are soluble or substantially soluble at an approximately neutral pH, such as calcium chloride, calcium hydroxide and a few organic calcium salts, react with the milk proteins, resulting in undesirable coagulation and sedimentation.

It is also a common practice to stabilize or reduce the sedimentation of calcium and milk proteins in milk beverages fortified with calcium sources by adding carrageenans, pectins and / or other gums, but such materials impart an undesirably high viscosity to the milk. The destabilization of the protein, for example by precipitation and coagulation, is mainly attributed to the free calcium ions in the system. It would be highly desirable to have a source of calcium to fortify dairy beverages and other dairy-based products without coagulation and sedimentation, with improved appetite. BRIEF DESCRIPTION OF THE INVENTION We have developed a mixture of calcium salts bald with soluble and insoluble salts, stabilized with a source of glucuronic acid, which is capable of fortifying milk drinks and other products with milk base without coagulation and sedimentation, with appetite improved According to the present invention, there is provided a fortified food product comprising a fortifying amount of a mixture of calcium salts bald with soluble and insoluble salts, stabilized with a source of glucuronic acid.

DETAILED DESCRIPTION OF THE INVENTION The food product can be a dairy-based product, such as a milk beverage, a confectionery product, ice cream or another beverage such as a juice. Examples of the soluble calcium salts are calcium lactate and calcium gluconate, calcium glycerophosphate, calcium chloride, etc. Examples of insoluble calcium salts are tricalcium phosphate, dicalcium phosphate, calcium citrate and calcium carbonate. The weight ratio of the soluble and insoluble salts can be from 1: 3 to 3: 1, and preferably from 1.5: 2.5 to 2.5: 1.5. The amount of the mixture of calcium salts present in the fortified food product can be from 0.05 to 5%, preferably from 0.1 to 2.5%, and more preferably from 0.2 to 1.0% by weight, based on the weight of the food product. The source of glucuronic acid may be ghatti gum, but preferably it is gum arabic. The amount of gum arabic present in the fortified food product can be from 0.05 to 2.5%, preferably from 0.1 to 1.0%, and more preferably from 0.2 to 0.5% by weight, based on the weight of the food product. Although we do not wish to be limited by theory, we believe that the glucoronic acid residues in gum arabic help suspend calcium by ionic bonding, without contributing significantly to viscosity. Advantageously, a carrageenan which may be lambda or iota may be present, but preferably it is kappa-carrageenan. The amount of carrageenan present in the fortified food product can be from 0.005 to 0.1%, preferably from 0.1 to 0.05%, and more preferably from 0.02 to 0.04% by weight, based on the weight of the food product. The fortified food product, comprising a fortifying amount of a mixture of calcium salts balanced with soluble and insoluble salts, together with a source of glucuronic acid, can be prepared by forming a preparation of a mixture of calcium salts, contacting this preparation with a source of glucuronic acid, and adding it to the food product. The mixture of calcium salts and the source of glucuronic acid can be added in the form of aqueous solutions or suspensions, or as dry powders. Advantageously, a carrageenan can be added to the food product, preferably before the preparation of the calcium salt mixture is added to the food product. Carrageenan can also be added to the food product in the form of an aqueous solution or suspension, or as a dry powder.

If desired, the mixture of calcium salts, the source of glucuronic acid, and optionally carrageenan, can be co-dried and added as a powder. Drying can be performed by various methods known to those skilled in the art. EXAMPLES The following Examples further illustrate the present invention. Example 1 The following solutions / suspensions were prepared: A. 1,155 g of calcium lactate in 79.9 ml of water. B. 1.19 g of calcium citrate in 50 ml of water. C. 0.52 g of tricalcium phosphate in 40 ml of water. D. The solutions / suspensions of A, B, and C were mixed for 10 minutes to give a mixture of calcium salts. E. 2.5 g of gum arabic was dispersed in 100 g of water, and completely hydrated. F. 0.15 g of kappa carrageenan (Sea Kem CM611) were added to 830 g of skim milk with added skim milk powder, to adjust the milk solids, to take into account the additional water of the solutions / suspensions in the product final. G. The mixture D of calcium salts was added to the rubber solution E, and mixed for 10 minutes.

H. The mixture G of calcium salt and gum arabic solution was added to the milk and to the F mixture of carrageenan, to prepare the final product, and the pH was adjusted to 6.6-7.0. The final product was sterilized by UHT, and homogenized. The milk was stable without any sedimentation during storage at 2 ° C to 5 ° C and at room temperature. Example 2 A. 1,155 g of calcium lactate, 1.19 g of calcium citrate and 0. 5 g of calcium carbonate were mixed dry. B. 0.15 g of kappa carrageenan and 2.5 g of gum arabic were added to 994.5 g of cold milk. C. The calcium mixture A was added to the milk mixture containing the carrageenan and the gum arabic, and the pH was adjusted to 6. 6-7.0. The final product was sterilized by UHT, and aseptically deposited in jars. The milk was stable without any sedimentation during storage at 2 ° to 5 ° C, and at room temperature. Comparative Example A A procedure similar to that described in Example 1, but omitting the addition of acacia and kappa carrageenan. The milk sterilized by UHT and hoiüogenizada was not stable during its processing, and there was a significant precipitation.

Comparative Example B A procedure similar to that described in Example 2 was followed, but omitting the addition of gum arabic. Milk was stable during processing, but significant sedimentation occurred with storage at 2 ° C to 5 ° C after 5 weeks.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above, property is claimed as contained in the following:

Claims (15)

1. A fortified food product, characterized in that it comprises a fortifying amount of a mixture of calcium salts, balanced with soluble and insoluble salts, together with a source of glucuronic acid.

2. A fortified food product according to claim 1, characterized in that the food product is a product with a milk base, a confectionery product, ice cream or a beverage.

3. A fortified food product according to claim 1, characterized in that the soluble calcium salts are calcium lactate, calcium gluconate, calcium glycerophosphate or calcium chloride.

4. A fortified food product according to claim 1, characterized in that the insoluble calcium salts are tricalcium phosphate, dicalcium phosphate, calcium citrate and calcium carbonate.

5. A fortified food product according to claim 1, characterized in that the weight ratio of soluble to insoluble salts is from 1: 3 to 3: 1.

6. A fortified food product according to claim 1 characterized in that the amount of the mixture of calcium salts present in the fortified food product is from 0.05 to 5% by weight, based on the weight of the food product.

7. A fortified food product according to claim 1, characterized in that the source of glucuronic acid is gum arabic.

8. A fortified food product according to claim 1, characterized in that the amount of gum arabic present in the fortified food product is from 0.05 to 2.5% by weight, based on the weight of the food product.

9. A fortified food product according to claim 1, characterized in that a carrageenan is present.

10. A fortified food product according to claim 1, characterized in that the amount of carrageenan present in the fortified food product is from 0.005 to 0.1% by weight, based on the weight of the food product.

11. A process for preparing a fortified food product comprising a fortifying amount of a mixture of calcium salts balanced with soluble and insoluble salts, together with a source of glucuronic acid, comprising forming a preparation of the mixture of calcium salts, putting into Contact this preparation with a source of glucuronic acid, and add it to the food product.

12. A process according to claim 11, characterized in that the mixture of calcium salts and the source of glucuronic acid are added in the form of aqueous solutions or suspensions, or as dry powders.

13. A process according to claim 11, characterized in that a carrageenan is added to the food product.

14. A process according to claim 13, characterized in that the carrageenan is added to the food product in the form of an aqueous solution or suspension, or as a dry powder.

15. A process according to claim 11, characterized in that the mixture of calcium salts, the source of glucuronic acid, and optionally a carrageenan, is co-dried and added as a powder.