MXPA00011706A - Fortification of foodstuff - Google Patents

Abstract

A fortified foodstuff comprising a fortifying amount of a balanced blend of calcium lactate and calcium carbonate stabilised with a source of glucuronic acid, and a process for its preparation which comprises mixing a balanced blend of calcium lactate and calcium carbonate, adding a source of glucuronic acid, and adding to the foodstuff.

Description

ENRICHMENT OF A FOOD PRODUCT DESCRIPTION OF THE INVENTION The present invention relates to the enrichment of a food product, and more particularly to the enrichment of a food product with calcium. Calcium is an important element in human diets for proper bone formation and maintenance, as well as other metabolic functions, for example nerve transmission, blood coagulation, adequate cellular function and muscle contraction. It is a common practice to fortify food products with calcium sources, which are insoluble or soluble around neutral pH. Many of the calcium sources currently used for enrichment which are insoluble or substantially insoluble around neutral pH, eg calcium carbonate, calcium phosphates, calcium citrate and other calcium salts of organic or inorganic acids, result in precipitation and a chalky mouthfeel. Other sources of calcium, which are soluble or substantially soluble around neutral pH such as calcium chloride, calcium hydroxide and some calcium salts of organic acids, react with milk proteins resulting in undesirable coagulation and gelation. It has also been 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 or other gums, but such materials impart an undesirably high viscosity to the milk. The destabilization of protein, for example coagulation and precipitation, is attributed mainly to the free calcium ions in the system. It would be highly desirable to have a calcium source for enriching milk beverages and other dairy-based products without coagulation, gelling and sedimentation and with improved palatability. In co-pending document USSN 08/822447 an enriched food product is claimed constituted of an enrichment amount of a combination of calcium salts balanced with soluble and insoluble salts stabilized with a source of glucuronic acid. Examples of the soluble calcium salts are calcium lactate and calcium gluconate, calcium glycerophosphate, calcium chloride, etc. Examples of the insoluble calcium salts are tricalcium phosphate, dicalcium phosphate, calcium citrate and calcium carbonate. The weight ratio of soluble to insoluble salts can be from 1: 3 to 3: 1, and preferably 1.5: 2.5 to 2.5: 1.5. However, in the tested examples for fortified milk using calcium citrate and calcium phosphate as the insoluble calcium salts, light sedimentation occurs during storage of the milk for two months under refrigerated conditions. In addition, the use of combinations of three salts requires a greater amount of water, as a result of which the milk solids must be adjusted, which causes additional technical and equipment problems (for example, fat-free dry milk, liquefied substances). , pumps, more energy, etc.). It is desirable to reduce the number of ingredients for easy handling at the factory. It should also be noted that calcium carbonate is less expensive and richer in calcium (40.04%) compared to a combination of tricalcium phosphate (38.76%) and calcium citrate (24.12%). We have also found that, unless the soluble salt in the balanced mixture is calcium lactate, a bitter and unpleasant taste is found in the milk. Surprisingly we have found that a balanced combination consisting solely of soluble calcium lactate and insoluble calcium carbonate stabilized with a source of glucuronic acid is capable of enriching dairy beverages and other dairy-based products. This milk enriched with calcium can withstand heat treatment (pasteurization, UHT pasteurization and UHT sterilization, autoclave) and can be stored under refrigerated conditions without coagulation and sedimentation for a period of 2 months. No bitter and unpleasant taste is found in this milk enriched with calcium. According to the present invention, there is provided an enriched food product consisting of an enriched amount of a balanced combination of calcium lactate and calcium carbonate stabilized with a source of glucuronic acid. The ingredients can be added to the milk base individually or as a combination. The milk can then be ultrapasteurized without any additional setback (eg solids adjustment) and heat pretreatment. The calcium carbonate calcium lactate weight ratio can be from 1: 2 to 3: 1 and preferably from 1: 1.7 to 1: 1.9. The food product may be milk or milk-based products such as milk drinks, for example milk with chocolate, confectionery, ice cream or other beverages such as juices. If desired, other minerals or vitamins may be present in the food product. The amount of the combination of calcium salts present in the enriched food product can be 0. 05 to 5%, preferably 0.1 to 1%, and more preferably 0.2 to 0.4% by weight, based on the weight of the food product.

The source of glucuronic acid may be ghatti gum, but it is preferably gum arabic. The amount of gum arabic present in the fortified food product can be from 0.Q5 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 bound by any theory, we consider that the glucuronic acid residues in gum arabic help calcium suspension by ionic bonding without significantly contributing to viscosity. Advantageously, a carrageenan may be present which may be of the lambda or iota form, but preferably is kappa-carrageenan. The amount of carrageenan present in the enriched food product can be from 0.005 to 0.1%, preferably from 0.0075 to 0.05% and more preferably from 0.01 to 0.03% by weight, based on the weight of the food product. The enriched food product comprises an enriched amount of a balanced combination of calcium and calcium lactate together with a source of glucuronic acid which can be prepared by mixing the balanced combination of calcium lactate and calcium carbonate, adding a source of glucuronic acid and adding it to the food product. The balanced combination of calcium lactate and calcium carbonate as well as the source of glucuronic acid can be added in the form of aqueous suspensions or as dry powders. If desired, an alkaline agent can be added to adjust the pH of the food product enriched with calcium. For example, the pH of milk enriched with calcium can be adjusted to 6.5-8.0 and preferably to 6.8-7.0: the pH of products based on calcium enriched milk products can be adjusted to 6.0-8.0 and preferably to 6.5-7.0 : the pH of the calcium-enriched ice cream products can be adjusted to 6.0-7.2 and preferably to 6.8-7.2: and the pH of the calcium enriched beverages can be adjusted to 3.5-8.0 and preferably to 5.5-6.5. Any food-grade alkaline agent can be used for neutralization, which includes, but is not limited to, sodium hydroxide, potassium hydroxide, ammonium hydroxide, magnesium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, and bicarbonate. of potassium Advantageously, carrageenan can be added to the food product, preferably before the balanced combination of calcium lactate and calcium carbonate is added to the food product. Carrageenan can also be added to the food product in the form of an aqueous suspension or as a dry powder. If desired, the balanced combination of calcium lactate and calcium carbonate, the source of glucuronic acid and optionally carrageenan can be combined and added as a powder.

EXAMPLES The following examples further illustrate the present invention.

Example 1 Skimmed milk fortified with calcium (Ca Level: 50% RDA in a service size of 236 ml (8 ounces)) 16.5 g of kappa carrageenan are slowly added and 275 g of gum arabic to 11 kg of skim milk in a mixer under agitation and mix for 5 minutes at high speed. Then 98 kg of skimmed milk is added to the mixer, under agitation. 126.5 g of calcium lactate pentahydrate, 216.7 g of micronized calcium carbonate and 110 g of potassium citrate are added to the milk, with carrageenan and gum arabic, under agitation, after the speed of the mixer decreases. After 10 minutes of mixing, adjust the pH of the milk enriched with calcium, with a potassium hydroxide solution of 10% up to 6.8-7.0. The milk is preheated to 79 ° C (175 ° F), subjected to ultra high temperature (UHT) at 140 ° C (285 ° F) for 5 seconds by steam injection, cooled instantaneously to 79 ° C (175 ° F), and homogenized at 79 ° C (175 ° F) and a pressure of 17,237 / 3447 kPa (2500 / 50Q psi). The milk is cooled to 4 ° C (40 ° F), aseptically filled in 250 ml Tetra Brik Aseptic ™ (Tetra Pak Inc., Chicago IL) containers and stored in a refrigerator at 1.7-7.2 ° C (35-45 ° F) for 10 weeks. After 10 weeks, the product is analyzed by a team of tasters of 10 people, who found the milk stable, without sedimentation or coagulation and with a pleasant taste.

Example 2 Milk with chocolate and 2% fat, enriched with calcium (Ca Level: 50% RDA in a service size of 236 ml (8 ounces)) 16.5 g of kappa carrageenan and 275 g of gum arabic are slowly added to 50 kg of milk with 2% fat in a mixer under stirring and mixed for 5 minutes at high speed. Then 47 kg of milk with 2% are added to the mixer, under agitation. 126.5 g of calcium lactate pentahydrate, 216.7 g of micronized calcium carbonate and 110 g of potassium citrate, 283 g of non-fat dry milk, 1.0 kg of a combination of cocoa, salt and vanillin are added to the stirred milk. then 10.6 kg of high fructose corn syrup. The speed of the mixer is decreased, and after 10 minutes of mixing, the pH of the milk enriched with calcium is adjusted, with a potassium hydroxide solution of 10% up to 6.8-7.0. The milk is preheated to 79 ° C (175 ° F), subjected to ultra high temperature (UHT) at 140 ° C (285 ° F) for 5 seconds by steam injection, cooled instantaneously to 79 ° C (175 ° C) F), and homogenized at 79 ° C (175 ° F) and a pressure of 17,237 / 3447 kPa (2500/500 psi). The milk is cooled to 4 ° C (40 ° F), aseptically filled in 250 ml Tetra Brik containers Aseptic "11 (Tetra Pak Inc., Chicago IL) and stored in a refrigerator at 1.7-7.2 ° C (35-45 ° F) for 10 weeks.After 10 weeks, the product is subjected to analysis by a team of tasters of 10 people, who found the milk stable, without sedimentation or coagulation and with a pleasant taste.

Id Example 3 Milk with 2% fat enriched with calcium, with minerals and vitamins (CA level: 50% RDA in a service size of 236 ml (8 ounces)) 16.5 g of kappa carrageenan and 275 g of gum arabic are slowly added to 50 kg of milk with 2% fat in a mixer under stirring and mixed for 5 minutes at high speed. Then add 59 kg of milk with 2% fat to the mixer, under agitation. To the milk under stirring are added 126.5 g of calcium lactate pentahydrate, 216.7 g of micronized calcium carbonate, 110 g of potassium citrate and 42.6 g of mineral premix (magnesium phosphate, zinc oxide, potassium iodide and sodium sulfate). manganese monohydrate). The speed of the mixer is decreased and after 10 minutes of mixing the pH of the milk enriched with calcium is adjusted with a potassium hydroxide solution of 10% to 6.8-7.0.

Then, a mixture of vitamins is added under agitation (vitamin A palmitate, vitamin D, vitamin E acetate, vitamin K, thiamine mononitrate, niacinamide, pyridoxine hydrochloride, cyanocobalamin B12, calcium pantothenate, biotin and riboflavin).

The milk is preheated to 79 ° C (175 ° F), subjected to ultra high temperature (UHT) at 140 ° C (285 ° F) for 5 seconds by steam injection, cooled instantaneously to 79 ° C (175 ° F), and homogenized at 79 ° C (175 ° F) and a pressure of 17,237 / 3447 kPa (2500/500 psi). The milk is cooled to 4 ° C (40 ° F), aseptically filled in 250 ml Tetra Brik containers Aseptic "11 (Tetra Pak Inc., Chicago IL) and stored in a refrigerator at 1.7-7.2 ° C (35-45 ° F) for 10 weeks.After 10 weeks, the product is subjected to analysis by a team of tasters of 10 people, who found the milk stable, without sedimentation or coagulation and with a pleasant taste.

Example 4 Milk with chocolate, with 2% fat, with minerals and vitamins, enriched with calcium (Ca Level: 50% RDA in a service size of 236 ml (8 ounces)) A procedure similar to that described in example 2 is followed, but also using 16 minerals and vitamins. The milk is preheated to 79 ° C (175 ° F), subjected to ultra high temperature (UHT) at 140 ° C (285 ° F) for 5 seconds by steam injection, cooled instantaneously to 79 ° C (175 ° C) F), and homogenized at 79 ° C (175 ° F) and a pressure of 17,237 / 3447 kPa (2500/500 psi). The milk is cooled to 4 ° C (40 ° F), aseptically filled in 250 ml Tetra Brik Aseptic containers (Tetra Pak Inc., Chicago IL) and stored in a refrigerator at 1.7-7.2 ° C (35-45 ° F) for 10 weeks. After 10 weeks, the product is analyzed by a team of tasters of 10 people, who found the milk stable, without sedimentation or coagulation and with a pleasant taste.

Example 5 Skimmed milk fortified with calcium (Ca Level: 50% RDA in a service size of 236 ml (i ounces)) 0.165 g of kappa carrageenan and 2.75 g of gum arabic are slowly added to 110 kg of skimmed milk in a mixer under stirring and mixed for 5 minutes at high speed. Then add 980 g of skimmed milk to the mixer, under agitation. 1,265 g of calcium lactate pentahydrate, 216.7 g of micronized calcium carbonate are added to the milk and 1. 10 g of potassium citrate, with carrageenan and gum arabic, under agitation, and then the speed of the mixer is decreased. After 10 minutes of mixing, adjust the pH of the milk enriched with calcium, with a potassium hydroxide solution of 10% up to 6.8-7.0. The milk is preheated to 79 ° C (175 ° F), and homogenized at a pressure of 17,237 / 3447 kPa (2500/500 psi), filled into 125 ml glass containers and then autoclaved at 121 ° C ( 250 ° F) for 3 minutes it is cooled and stored at room temperature. After 10 weeks, the product is subjected to analysis by a team of tasters of 5 people, who find that the milk is stable, without sedimentation or coagulation.

Comparative Example A A procedure similar to that described in Example 1 was followed, but using calcium citrate instead of calcium carbonate. Milk was stable during processing but significant sedimentation occurred when stored at 2o to 5 ° C after 5 weeks.

Comparative Example B A procedure similar to that described in Example 1 was followed, but using calcium chloride instead of calcium lactate. The milk has an important bitter and unpleasant taste.

Claims (14)

1. An enriched food product, comprising an enrichment amount of a balanced combination of calcium lactate and calcium carbonate stabilized with a source of glucuronic acid.

2. The enriched food product, as described in claim 1, wherein the weight ratio of calcium lactate to calcium carbonate is from 1: 2 to 3: 1.

3. The enriched food product, as described in claim 1 or claim 2, wherein the food product is a product based on milk or a dairy product, a confectionery product, an ice cream or a beverage.

4. The enriched food product, as described in any of claims 1 to 3, wherein other minerals or vitamins may be present in the food product.

5. The enriched food product, as described in any of claims 1 to 4, wherein the amount of balanced combination of calcium lactate and calcium carbonate present in the enriched food product is 0.05 to 5% by weight, based on the weight of the food product.

6. The enriched food product, as described in any of claims 1 to 5, wherein the source of glucuronic acid is gum arabic.

7. The enriched food product, as described in claim 6, wherein the amount of gum arabic present in the enriched food product is 0.05 to 2.5% by weight, based on the weight of the food product.

8. An enriched food product, as described in any of claims 1 to 7, wherein carrageenan is present.

9. The enriched food product, as described in claim 8, wherein the amount of carrageenan present in the enriched food product is from 0.005 to 0.1% by weight, based on the weight of the food product.

A process for preparing an enriched food product, characterized in that it comprises an amount of enrichment of a balanced combination of calcium lactate and calcium carbonate together with a source of glucuronic acid which comprises mixing the balanced combination of calcium lactate and carbonate of calcium, add a source of glucuronic acid and add it to the food product.

11. The process as described in claim 10, wherein the balanced combination of calcium lactate and calcium carbonate and the source of glucuronic acid are added in the form of aqueous suspensions or as dry powders. The process as described in claim 10 or claim 11, wherein carrageenan is added to the food product. The process as described in claim 12, wherein carrageenan is added to the food product in the form of an aqueous suspension or as a dry powder. The process as described in any of claims 10 to 13, wherein the balanced combination of calcium lactate and calcium carbonate, the source of glucuronic acid and optionally a carrageenan, are mixed and added as a powder.