KR100262379B1 - Highly dispersible food additive and food composition containing the same - Google Patents

Abstract

Provided is a food additive comprising 1.5 to 40 parts by weight of propylene glycol alginate based on 100 parts by weight of one kind selected from the group consisting of calcium carbonate, calcium phosphate and ferric pyrophosphate. The food additive of the present invention is excellent in redispersibility, long-term stability and flavor in the liquid, and the food composition containing this additive has very good long-term storage stability in both neutral and acidic regions.

Description

Highly dispersible food additives and food compositions containing them {HIGHLY DISPERSIBLE FOOD ADDITIVE AND FOOD COMPOSITION CONTAINING THE SAME}

In recent years, a lack of calcium intake has been pointed out, and this tendency is remarkable in the growing children and the elderly. In order to alleviate this lack of calcium intake, calcium fortified foods are sold. In general, it is also attempted to add calcium to milk which has a high calcium content and provide it as calcium fortified milk. Others include yogurt, juice, Milk powder is also sold in a number of calcium-enriched products.

For example, water-insoluble inorganic forms such as calcium lactate and calcium chloride, or water-insoluble inorganic forms such as calcium carbonate, calcium phosphate, and the like are added to acidic foods such as yogurt for the purpose of strengthening calcium.

However, water-soluble inorganic or organic calcium calcium forms tend to impair the stability of proteins in yoghurt, so that a certain amount or more of compounding is difficult and cannot be used in large amounts as a calcium raw material.

On the other hand, since the water-insoluble inorganic form of calcium does not impair the stability of the protein in yogurt because of the water insolubility, it is possible to use a large amount from the viewpoint of the added amount. In the case of dispersion in yogurt, it is undesirably desirable as a food because it is precipitated in a short time, and in the end, the amount of addition is limited and cannot be used in large quantities.

As a method for preparing an inorganic calcium slurry for use in food, such as yoghurt, a method for supporting calcium carbonate particles by adding crystalline cellulose at the same time (particularly 56-117753), and slurry calcium carbonate Or the method which improves the dispersibility of calcium carbonate by irradiating ultrasonic wave to the addition of the hydrophilic emulsifier of HLB10 or more to slurry calcium carbonate (Patent No. 64-69513), etc. is proposed.

However, the method of adding crystalline cellulose as in Japanese Patent Laid-Open No. 64-117753 is not preferable because of the high viscosity of the product.

In addition, as disclosed in Japanese Patent Application Laid-Open No. 64-69513, the method of dispersing the sucrose fatty acid ester in the calcium carbonate slurry as an additive shows only a somewhat effective effect on neutral or weakly acidic products such as milk. For products having an acidic region such as sucrose, fatty acid esters are not preferable because they tend to be unstable to acids and cause poor dispersion.

In addition, in the case of these methods, the calcium carbonate solids concentration in the aqueous dispersion is very low, around 10% by weight, so that when used widely in the country as milk carbonate calcium carbonate, the transportation container cost and distribution cost not only become very high, but also the form This method is not economically good because it is easy to rot because it is an aqueous dispersion, and therefore requires refrigeration and storage.

In recent years, with the advancement of containers for long-term storage of liquid foods such as yogurt, milk, and juices, and the advancement of the preservation method, the case of storing the food for a long time in stores, vending machines, large refrigerators in the home, etc. is increasing. Inorganic calcium salt particles added for the purpose of calcium fortification are precipitated at the bottom of the food container during long-term liquid food preservation if the dispersion state in the food is not good, and the corresponding precipitate when drinking the liquid food of yogurt, milk and juice. There is a lot of unpleasantness and unpleasantness to this drinker.

2일간에 반드시 식용해야 하는 액체식품에 제한되는 문제점이 있다.Therefore, liquid foods currently marketed by adding inorganic calcium salt particles prepared in the prior art for the purpose of strengthening calcium have a short dispersion stability period in the inorganic particle foods, and therefore the amount of the inorganic particles added is limited to a very small amount. After purchase 1

There is a problem that is limited to liquid food that must be edible in two days.

On the other hand, in recent years, many women who cause anemia symptoms due to iron deficiency have been found. This tendency is particularly pronounced in high school girls and young adult women. The most common cause of iron deficiency anemia is from diet, but in women, it is prone to anemia due to iron deficiency, such as physiological bleeding, increased withdrawal demand due to pregnancy, and insufficient dietary intake. In general, about half of women are said to lack iron. Iron-reinforced foods have been sold to alleviate this iron shortage, and a number of products fortified with iron, such as milk and soft drinks, are also beginning to be sold.

For example, in soft drinks, water insoluble or poorly soluble inorganic forms such as iron or ferric pyrophosphate, or water-soluble organic or inorganic forms of iron lactate, sodium iron citrate, ferrous gluconate, etc., for the purpose of strengthening iron. Iron is added and used. However, water-soluble organic or inorganic forms of iron have a strong iron content, and there is a drawback that too much quantity cannot be used at one time due to texture problems. In addition, in the case of using a water-insoluble or poorly soluble inorganic dispersion such as ferric pyrophosphate, iron odor is improved, but the specific gravity is higher than 2.75. There is a drawback that it is undesirably desirable as a food because of precipitation, and the amount of addition thereof is thus limited and cannot be used in large quantities.

In view of such a situation, the present invention has solved the above problems and has excellent distribution economy and good long-term dispersion stability in liquid foods, and / or iron additives for food additives, and also calcium additives for food additives and / or It is to provide a food composition containing iron powder.

(Initiation of invention)

MEANS TO SOLVE THE PROBLEM As a result of earnestly examining in order to solve the said subject, the present inventors discovered that the calcium agent and / or iron powder for food additives which are excellent in long-term dispersion stability can be easily obtained by using a specific and specific amount of hydrophilic emulsifier, and completed this invention. .

That is, the present invention is a food additive formed by adding an alginate propylene glycol ester (hereinafter referred to as PGA) to at least one selected from the group consisting of calcium carbonate, calcium phosphate (hereinafter referred to as calcium) and ferric pyrophosphate, and The food composition which contains this food additive is a content.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food additive having good dispersion stability in a liquid, which is added to foods such as yoghurt, milk, juice, and the like and effectively used to strengthen calcium and / or iron.

(The best form to carry out invention)

Hereinafter, the present invention will be described in detail.

Examples of the calcium carbonate used in the present invention include calcium carbonate, heavy calcium carbonate and synthetic calcium carbonate containing 50% by weight or more of calcium carbonate. However, the calcium carbonate is a carbon dioxide gas method in which lime oil, which is an aqueous suspension of calcium hydroxide, is reacted with carbon dioxide gas. The synthetic calcium carbonate prepared by the typical chemical synthesis method is preferable. The method shown below is mentioned as a preferable method at the time of preparing synthetic calcium carbonate in a carbon dioxide gas method.

In the step of preparing the aqueous suspension of calcium carbonate obtained by carbonizing the lime oil using carbon dioxide gas, the aqueous suspension of calcium carbonate having a pH value of K prepared by terminating the carbonation reaction is stirred, and / or wet pulverized, and / or After standing still, the aqueous suspension pH of the calcium carbonate is raised to a pH value L satisfying the following formulas (a) and (b), and then the alkali substance present in the aqueous suspension is removed and / or the concentration per unit volume of the alkali substance is determined. It lowers and adjusts the aqueous suspension pH of calcium carbonate to pH value M which satisfy | fills following formula (c), and prepares calcium carbonate.

8.6 (a)L

8.6 (a)

125 (b)10 ^{(L + 2)} / 10 ^K

125 (b)

80 (c)10 ^{(M + 2)} / 10 ^L

80 (c)

However, K and L are pH under the same temperature conditions. Moreover, pH value M calculates 8.6 when M is less than 8.6.

Calcium phosphate used in the present invention refers to an inorganic substance consisting of calcium salts of phosphoric acid, and examples of calcium phosphate include natural calcium phosphate, right bone, synthetic calcium phosphate containing 50% by weight or more of calcium phosphate, and the like. And synthetic calcium phosphates prepared by a chemical synthesis method in which calcium salts such as calcium hydroxide, calcium carbonate and calcium chloride and phosphates such as phosphoric acid and sodium phosphate are reacted, and among them, pyrohydrogen dihydrogen phosphate, calcium monohydrogen phosphate and phosphate More preferred is at least one calcium phosphate selected from the group consisting of tricalcium.

As for the form of the calcium agent used as the raw material of the present invention, namely calcium carbonate and / or calcium phosphate, an aqueous suspension of a calcium agent prepared by a conventional method may be used, and the aqueous suspension is dehydrated, dried, and pulverized according to a conventional method. Although the water suspension prepared by adding water to the calcium powder to be prepared is also good, it is preferable to adopt the latter form in view of food additive standard adherence and hygiene management.

When the latter method is employed, the solids concentration of the calcium carbonate powder is 20 in terms of preventing the degradation of the hydrophilic emulsifier used in the present invention and increasing the efficiency at the time of grinding and classing. It is preferable to use the calcium carbonate powder whose pH at 25 degreeC of the aqueous suspension after sonicating 200 weight% aqueous suspension 200 cc at 300 W and 20 kHz for 10 minutes, More preferably, it is 11.5 or less.

In addition, it is a specific surface area by nitrogen adsorption method (BET method) of calcium used as a raw material of the present invention is preferably 6m ² / g~60m ² / g range. When the specific surface area is less than 6 m ² / g, there is a problem in long-term stability in liquid foods such as milk, and when it exceeds 60 m ² / g, the cohesive force of the calcium powder becomes very strong, and its dispersion becomes difficult.

The ferric pyrophosphate used in the present invention may be a synthetic ferric pyrophosphate obtained by chemical synthesis. The method is illustrated below.

Ferric chloride is dissolved in water, and the solution in which sodium pyrophosphate is dissolved in warm water is mixed and stirred. After completion of the reaction, the solution was dehydrated using a filter press, water was added to the obtained dewatered cake again and stirred to obtain a ferric pyrophosphate aqueous solution having the same concentration as before dehydration. After repeating this operation twice, the ferric pyrophosphate aqueous solution is dewatered with a filter press, the press cake is dried with a paddle dryer, and ferric pyrophosphate powder is prepared using a dry mill. The ferric pyrophosphate slurry used in the present invention may be used in a slurry state (ferrous pyrophosphate liquid) without drying and powdering as described above.

The specific surface area by the nitrogen adsorption method (BET method) of ferric pyrophosphate powder used as a raw material of the present invention is preferably from 3m ² / g~50m ² / g range. When the specific surface area is less than 3 m ² , problems arise in the long-term stability in liquid foods such as milk, and when it exceeds 50 m ² / g, the cohesive force of the ferric pyrophosphate powder becomes very strong, and its dispersion becomes difficult.

Next, at least one selected from the group consisting of the calcium agent and the ferric pyrophosphate, and a mixed slurry of PGA and water are prepared. Although this preparation method is divided roughly into the three types of methods shown to (A), (B), (C) below, you may employ | adopt and use in combination any method.

(A) The aqueous suspension of the food additive consisting of calcium and / or ferric pyrophosphate and water is pulverized and / or separated by a physical method using a chemical dispersion method, a pulverizer and / or a disperser, and then PGA is added thereto.

(B) The aqueous suspension of a food additive comprising calcium and / or ferric pyrophosphate, PGA and water is ground and / or dispersed by physical methods using a chemical dispersion method, a pulverizer and / or a disperser.

(C) the water suspension of the food additive consisting of calcium and / or ferric pyrophosphate and water is pulverized and / or dispersed by a physical method using a chemical dispersion method, a pulverizer and / or a disperser, and then PGA is added thereto. The milling and / or dispersing is carried out again by a physical method using a grinder and / or a disperser.

In the above methods (A), (B) and (C), the conditions for preparing a mixed slurry of a calcium agent and / or ferric pyrophosphate, PGA and water are 100 wt% of the calcium agent and / or iron powder in the mixed slurry. It is necessary that 1.5 to 40 parts by weight of PGA is added to the part, and in consideration of the taste that passes over the throat of the texture in liquid food such as yogurt, the PGA is preferably 1.5 to 30 parts by weight, more preferably. Preferably 5 to 15 parts by weight is added.

The weight (volume) average diameter G (µm) in the particle size distribution of the calcium agent and / or the iron powder in the mixed slurry has the following requirements (α), and for food applications that require long-term storage and dispersion stability ( It is preferable to satisfy the requirement of β), and more preferably, to satisfy the requirement of (γ).

0.8(α) G

0.8

G 〈 0.5(β) 0.04

G <0.5

G 〈 0.3(γ) 0.04

G <0.3

When the added weight of PGA is less than 1.5 parts by weight, even if the weight (volume) average diameter in the particle size distribution of the calcium and / or iron powder in the mixed slurry is prepared very finely, these mixed slurries or the mixed slurries are dry powdered. When the powder of calcium and / or iron powder obtained by adding to the food, for example, juice, drink type yogurt, etc., is used, the aging stability of the calcium and / or iron powder in food deteriorates, and in severe cases, it aggregates at the bottom of the food container within 24 hours. , Settle.

On the other hand, when the added weight part of PGA exceeds 40 parts by weight, the product viscosity increases when calcium and / or iron powder obtained by dry powdering the mixed slurry or the mixed slurry is added to foods such as juice and drink yogurt. The texture is undesirable, and if it is severe, it gives a discomfort.

In the case of using a mixed slurry or a calcium and / or iron powder obtained by dry powdering the mixed slurry in a food such as a set-type yoghurt, for example, the added weight of PGA is less than 1.5 parts by weight or the added weight of PGA. When the addition exceeds 40 parts by weight, a product that is good in structure cannot be obtained.

The weight (volume) average diameter in the particle size distribution of the calcium agent and / or iron powder in the mixed slurry is preferably in the range of 0.04 to 0.8 µm. If the average diameter is larger than 0.8 mu m, it is easy to settle, and therefore, the mixed slurry or the calcium and / or iron powder obtained by dry powdering the mixed slurry cannot be used for foods that can be stored for a long time.

The method of adjusting the weight (volume) average diameter in the particle size distribution of the calcium agent and / or the iron powder in the mixed slurry to 0.8 μm or less may be used according to the methods described in the above (A), (B) and (C). For the grinding and / or dispersing method, wet grinding machines such as dynomills, sand mills, and coball mills, emulsifying / dispersing apparatuses such as nanomizers, microfluidizers, homogenizers, ultrasonic dispersers, triaxial roll mills, etc. Roll mills can be preferably used.

From the standpoint of the food additive standard, when using calcium powder as the raw material of the mixed slurry, it is more preferable to use the wet grinder to grind under the grinding conditions including all of the following ③, ④ and ⑤.

P

100 ④2

P

100 ④

10 ⑤Q

10 ⑤

only,

P: specific surface area by the wet grinding calcium and / or nitrogen in the powder cheolbunje adsorption method (BET method) to (m ² / g). In addition, the specific surface area in the case of using a calcium agent and an iron powder is computed by proportional calculation by the mixing ratio.

A: The volume of the media (volume%) that is the filling amount of the media used for the wet grinder and occupies in the volume of the grinding chamber (vessel container) of the wet grinder.

B: True weight of media used in wet grinding machine

C: peripheral speed of the disc or rotor of the wet mill (m / s)

D: Solid content concentration (%) of the calcium agent and / or iron powder of the water suspension of the calcium agent and / or iron powder which wet-crushes

E: Time (minutes) of staying in the grinding chamber of a wet grinding machine of the water suspension of the calcium agent and / or iron powder to be wet-pulverized

F: Media Grain Size (mm) Used in Wet Grinding Machine

In particular, in the case where only the iron powder is to be strengthened in a large amount, it is more preferable to grind it in a grinding condition having all of the specific conditions ① and ② exemplified below by using the above-mentioned wet grinding machine for applications requiring a particularly good dispersion state. Do.

1.26 ②W

1.26 ②

X = pH value before slurry grinding or dispersion of ferric pyrophosphate

Y = pH value after slurry grinding or dispersion of ferric pyrophosphate

Z = Slurry Iron Concentration Solid Content of Ferric Pyrophosphate (%)

In the case of the grinding conditions that do not satisfy the specific wet grinding conditions ① and ② of the present invention, the surface of the particles of ferric pyrophosphate tends to be slightly unstable, and thus is easy to reaggregate, and has a short liquid term. There is no problem in using it in the commodity, but commodity which needs to maintain stable dispersion state in the liquid for a long time is the grinding condition which is equipped with the methods of the manufacturing method (B) or (C) and the grinding conditions ① and ② together. Preference is given to using.

The weight average diameter in the particle size distribution of the calcium agent and / or the iron agent and the calcium agent and / or the iron agent in the mixed slurry of PGA and water in the present invention is measured and calculated by the following procedure.

Measuring instrument: SA-CP3 manufactured by Shimadzu Corporation

Sample preparation: The mixed slurry was added dropwise to the following 25 ° C. solvent to obtain a particle size distribution measurement sample.

Solvent: Aqueous solution dissolved in 0.004% by weight of sodium polyacrylate in ion-exchanged water

Pre-dispersion: Ultrasonic dispersion 100 seconds using SK Disperser (manufactured by Seishin Corporation)

Measurement temperature: 27.5 ℃ ± 2.5 ℃

The powdered calcium agent and / or iron powder of the present invention is prepared by dry powdering the mixed slurry of the calcium agent and / or iron powder, PGA and water prepared as described above.

There is no particular restriction on the drying of the mixed slurry, but from the viewpoint of preventing the deterioration of the hydrophilic emulsifier, it is preferable to perform drying in a very short time. As a drying machine, a slurry dryer using a spray dryer or a ceramic medium in a heating fluid state can be used. It is preferable to use droplet spray dryers, such as these.

The food additive calcium and / or iron powder slurry and powder prepared by the method of the present invention have very good redispersibility in water and are easily dispersed in water without using a special disperser, agitator or the like.

Therefore, the preparation of food, such as calcium and / or iron fortified milk, using the food additive calcium and / or iron powder slurry and powder prepared by the method of the present invention, the calcium and / or iron powder slurry prepared by the method of the present invention And the powder is added directly to the milk and stirred vigorously, sufficient to disperse the calcium and / or iron powder in the milk, but an aqueous dispersion of the calcium and / or iron powder obtained by dispersing the calcium and / or iron slurry and powder in water in advance. May be added to milk. Reducing oil is added to a butter or butter oil dissolved in a calcium and / or iron powder slurry and powder prepared by the method of the present invention at a temperature of about 60 ° C., and then dispersed by high speed stirring, and then homogenized by adding reduced skim milk or skim milk. do.

In addition, the method for preparing calcium and / or iron fortified yogurt using the food additive calcium agent and / or iron powder slurry and powder prepared by the method of the present invention, and the calcium phosphate and / or iron powder slurry prepared by the method of the present invention and Powder may be added directly to milk, stirred vigorously, and calcium phosphate and / or iron powder may be dispersed in milk, followed by inoculation of lactic acid bacteria.

Calcium and / or iron-reinforced wudu prepared in these methods are greatly reduced compared to the case where calcium and / or iron powder slurries and powders prepared by conventional methods are added in the amount of calcium and / or iron powder removed by the clarifier.

That is, calcium carbonate, calcium phosphate and / or ferric pyrophosphate are very stable in milk, yoghurt and juice to which the calcium additive for food addition and / or iron powder slurry and powder prepared by the method of the present invention are added. In addition, the calcium carbonate, calcium phosphate and / or ferric pyrophosphate prepared by the method of the present invention have a good dispersibility, so that the stirring time when added to milk or the like may be short. No agglomeration of calcium carbonate, calcium phosphate and / or ferric pyrophosphate may occur.

The food additive of the present invention may be used for the purpose of strengthening calcium and / or iron in liquid foods such as cream, yogurt, coffee, black tea, oolong tea, alcoholic beverages such as wine, liquor, etc. in addition to the above-mentioned uses.

The calcium agent and / or slurry and powder of the present invention can be used in combination with water-soluble calcium salts such as calcium lactate and calcium chloride and / or water-soluble iron salts such as sodium iron citrate and iron gluconate.

Although an Example and a comparative example are shown to the following and this invention is demonstrated in detail, this invention is not limited to these Examples.

The calcium agent to be used in this example and a comparative example was prepared by the following method.

(1) calcium dihydrogen phosphate

After adding and stirring calcium carbonate in aqueous solution of phosphoric acid, dehydration and drying were performed to obtain calcium hydrogen phosphate. The calcium hydrogen phosphate was heated to 200 ° C., and after confirming that calcium dihydrogen phosphate was produced by X diffraction measurement, dry grinding was performed to obtain a white powder of calcium dihydrogen phosphate.

The specific surface area of this white powder by nitrogen adsorption was measured using a surface area measuring apparatus SA-1000 manufactured by Shivada Scientific Instruments, and found to be 15 m ² / g.

(2) calcium dihydrogen phosphate

After adding and stirring calcium hydroxide in the aqueous solution of phosphoric acid, it was confirmed that calcium monohydrogen phosphate was produced by X diffraction measurement, followed by dehydration, drying and dry grinding to obtain a white powder of calcium monohydrogen phosphate.

The specific surface area of this white powder by nitrogen adsorption was measured using a surface area measuring apparatus SA-1000 manufactured by Shivada Scientific Instruments, and found to be 20 m ² / g.

(3) tricalcium phosphate

After stirring and adding ammonium diphosphate to the strong ammonia calcium chloride solution, the cake obtained by dehydration was washed with water several times, dried and dried to obtain white powder. The X diffraction measurement confirmed that the white powder was tricalcium phosphate. The specific surface area of this white powder by nitrogen adsorption was measured using a surface area measuring apparatus SA-1000 manufactured by Shivada Scientific Instruments, and found to be 18 m ² / g.

(4) calcium carbonate

Due to gravity 1.050 temperatures (爐) gas (the carbon dioxide gas &quot;) a conductive (導通) at a flow rate of 25m ³ / min to 25% by weight of the carbon dioxide concentration to 5 ℃ the milk of lime 7m ³ performs the carbonation reaction, pH The carbonation reaction was completed at 7, to obtain slurry calcium carbonate.

Thereafter, the mixture was stirred and dehydrated using a filter press when the pH of the slurry calcium carbonate reached 11.5. Water was added again to the obtained dehydrated cake to obtain slurry calcium carbonate having the same concentration as the slurry calcium carbonate before dehydration. The pH of this slurry calcium carbonate was 11.0. Carbon dioxide gas was again made conductive to this slurry calcium carbonate, pH of slurry calcium carbonate was reduced to 7.0, and slurry calcium carbonate was obtained. The slurry calcium carbonate was dehydrated with a filter press, the press cake was dried with a paddle dryer, and calcium carbonate powder was prepared using a dry mill.

The specific surface area of this white powder by nitrogen adsorption was measured using a surface area measuring device AS-1000 manufactured by Shibada Scientific Instruments, and was 48 m ² / g.

(5) Ferric Pyrophosphate Liquid

307 kg of ferric chloride are dissolved in 1 m ³ of water, and a solution in which 233 kg of sodium pyrophosphate is dissolved in 2.5 m ³ of warm water is mixed with this solution and stirred for about 1 hour. After the completion of the reaction, the solution was dehydrated using a filter press, water was added to the obtained dehydrated cake again and stirred to obtain a ferric pyrophosphate aqueous solution having the same concentration as before dehydration. After repeating this operation twice, the ferric pyrophosphate solution was prepared.

(6) ferric pyrophosphate powder

307 kg of ferric chloride are dissolved in 1 m ³ of water, and a solution in which 233 kg of sodium pyrophosphate is dissolved in 2.5 m ³ of warm water is mixed with this solution and stirred for about 1 hour. After the completion of the reaction, the solution was dehydrated using a filter press, water was added to the obtained dehydrated cake again and stirred to obtain a ferric pyrophosphate aqueous solution having the same concentration as before dehydration. After repeating this operation twice, the ferric pyrophosphate aqueous solution was dehydrated with a filter press, the press cake was dried with a paddle dryer, and ferric pyrophosphate powder was prepared using a dry grinding machine.

The specific surface area of the obtained ferric pyrophosphate by nitrogen adsorption was 23 m ² / g.

(Example 1)

Water was added to the tricalcium phosphate powder to prepare an aqueous suspension having a tricalcium phosphate solid concentration of 22% by weight, and wet grinding was performed using a wet mill Dinomil KD-PILOT (manufactured by WAB) to produce tricalcium phosphate. An aqueous dispersion of was obtained. Subsequently, 13 parts by weight of PGA (manufactured by Kimizu Chemical Co., Ltd.) and 100 parts by weight of water were added to the aqueous dispersion of tricalcium phosphate, and the mixture was vigorously stirred, and the tricalcium phosphate solid concentration was 10 wt. After preparing a% mixture, the mixture was wet-pulverized again using a wet mill Dinoyl KD-PILOT, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in tricalcium phosphate slurry was shown in Table 1. The wet grinding was completed at the time point of reaching 0.15 탆 to obtain a calcium slurry for food addition. In addition, PGA was previously dissolved in water and then added.

(Example 2)

Water was added to the calcium dihydrogen phosphate powder to prepare an aqueous suspension having a calcium dihydrogen phosphate solids concentration of 22% by weight, and wet grinding using a wet mill Dinoyl KD-PILOT to produce calcium dihydrogen phosphate dihydrogen phosphate. An aqueous dispersion of was obtained. Subsequently, 10 parts by weight of PGA was added to the aqueous dispersion of calcium dihydrogen phosphate pyrophosphate and 100 parts by weight of calcium dihydrogen phosphate solid and water were mixed with vigorous stirring, and the concentration of calcium dihydrogen phosphate solid was 10% by weight. After preparing the phosphorus mixture, the mixture was again pulverized using a wet mill Dinoyl KD-PILOT, and the weight (volume) average diameter in the particle size distribution of calcium dihydrogen phosphate in the calcium dihydrogen phosphate slurry was prepared. When it reached 0.27 micrometer like 1, wet grinding was completed and the calcium slurry for food addition was obtained. In addition, PGA was previously dissolved in water and then added.

(Example 3)

Water was added to the calcium dihydrogen phosphate powder to prepare an aqueous suspension having a calcium dihydrogen phosphate solid concentration of 22% by weight, followed by wet grinding using a wet mill Dinoyl KD-PILOT, and an aqueous dispersion of calcium dihydrogen phosphate. Got. Subsequently, 6 parts by weight of PGA was added to the aqueous dispersion of calcium monohydrogen phosphate and 100 parts by weight of calcium monohydrogen phosphate and water were mixed with vigorous stirring, and the concentration of calcium monohydrogen phosphate was 10% by weight. After the mixture was prepared, the mixture was again pulverized using a wet mill Dinoyl KD-PILOT, and the weight (volume) average diameter in the particle size distribution of calcium dihydrogen phosphate in the calcium dihydrogen phosphate slurry was shown in Table 1. At the time point of reaching 0.36 mu m, the wet grinding was completed, and a calcium slurry for food addition was obtained. In addition, PGA was previously dissolved in water and then added.

(Example 4)

The amount of PGA added to 100 parts by weight of tricalcium phosphate solids was changed to 9 parts by weight, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry reached 0.22 μm as shown in Table 1. A calcium slurry for food addition was obtained in the same manner as in Example 1 except that the wet grinding was completed.

(Example 5)

The weight (volume) average diameter in the particle size distribution of calcium dihydrogen phosphate in the dicalcium dihydrogen phosphate slurry was changed to 4 parts by weight of PGA added to 100 parts by weight of dihydrogen pyrophosphate solids. A calcium slurry for food addition was obtained in the same manner as in Example 2 except that the wet grinding was completed at the time point of reaching 0.24 μm.

(Example 6)

When the PGA addition amount was changed to 21 parts by weight based on 100 parts by weight of tricalcium phosphate solids, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry reached 0.18 μm as shown in Table 1. A calcium slurry for food additives was obtained in the same manner as in Example 1 except that the wet grinding was completed.

(Example 7)

The point where the amount of PGA added to 100 parts by weight of tricalcium phosphate solid was changed to 36 parts by weight, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry reached 0.26 μm as shown in Table 1. A calcium slurry for food additives was obtained in the same manner as in Example 3 except that the wet grinding was completed.

(Example 8)

The weight (volume) average diameter in the particle size distribution of calcium dihydrogen phosphate in the calcium dihydrogen phosphate slurry was changed to 28 parts by weight of PGA added to 100 parts by weight of dihydrogen pyrophosphate solids. A calcium slurry for food additives was obtained in the same manner as in Example 2 except that the wet grinding was completed at the time point of reaching 0.18 μm.

(Example 9)

After mixing tricalcium phosphate powder and ferric pyrophosphate powder in a ratio of 30: 1, water was added to prepare a water suspension having a concentration of tricalcium phosphate and ferric pyrophosphate solids by 22% by weight, and a wet mill. Wet grinding was performed using a Dynomil KD-PILOT type to obtain an aqueous dispersion of tricalcium phosphate and ferric pyrophosphate. Subsequently, 14 parts by weight of PGA was added to the aqueous dispersion of tricalcium phosphate and ferric pyrophosphate and 100 parts by weight of solid ferric pyrophosphate solids and water, followed by vigorous stirring and mixing. And after preparing a mixture having a ferric pyrophosphate solid concentration of 10% by weight, the mixture was again subjected to wet grinding using a wet grinding machine Dynomil KD-PILOT, followed by phosphoric acid in tricalcium phosphate and ferric pyrophosphate slurry. The wet grinding was completed when the weight (volume) average diameter in the particle size distribution of tricalcium and ferric pyrophosphate reached 0.25 µm as shown in Table 1 to obtain a calcium food additive and ferric pyrophosphate slurry. . In addition, PGA was previously dissolved in water and then added.

(Example 10)

To the ferric pyrophosphate powder, 13 parts by weight of PGA was added to 100 parts by weight of ferric pyrophosphate and water, followed by vigorous stirring, thereby preparing a mixed slurry having a ferric pyrophosphate solid content of 10% by weight. The mixed slurry was wet milled using a wet mill Dynomil KD-PILOT to obtain a slurry dispersion of ferric pyrophosphate. The wet grinding was completed when the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry reached 0.29 µm as shown in Table 1.

Moreover, the pH value before the wet milling of the ferric pyrophosphate slurry was 2.0, and the pH value after the wet milling was 2.8.

(Example 11)

The amount of PGA added to 100 parts by weight of ferric pyrophosphate solids was changed to 3 parts by weight, and the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was shown in Table 1. A slurry of ferric pyrophosphate for food additives was obtained in the same manner as in Example 10 except that the wet grinding was completed at the time point of reaching 0.38 μm.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 1.9, and the pH value after the wet grinding was 2.6.

(Example 12)

The PGA addition amount was changed to 28 parts by weight based on 100 parts by weight of the ferric pyrophosphate solids, and the weight (volume) average diameter in the particle size distribution of the ferric pyrophosphate in the ferric pyrophosphate slurry was shown in Table 1. A ferric pyrophosphate slurry for food addition was obtained in the same manner as in Example 10 except that the wet grinding was completed at the time point of reaching 0.28 μm.

Moreover, the pH value before wet grinding of the ferric pyrophosphate slurry was 2.1, and the pH value after wet grinding was 3.1.

(Example 13)

Water was added to the ferric pyrophosphate powder to prepare a water suspension of the ferric pyrophosphate powder having a concentration of 20% by weight of ferric pyrophosphate solids, and wet grinding using a wet grinder type Dinomil KD-PILOT. It was.

After wet grinding, pyrophosphate having a concentration of 10% by weight of ferric pyrophosphate solids was prepared by vigorously stirring and mixing 20 parts by weight of PGA and water to 100 parts by weight of ferric pyrophosphate in the prepared water slurry. A ferric slurry slurry dispersion was obtained.

The weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was 0.45 μm as shown in Table 1.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 1.9, and the pH value after the wet grinding was 2.2.

(Example 14)

The PGA addition amount was changed to 39 parts by weight based on 100 parts by weight of the ferric pyrophosphate solids, and the weight (volume) average diameter in the particle size distribution of the ferric pyrophosphate in the ferric pyrophosphate slurry was 0.26 as shown in Table 1. A ferric pyrophosphate slurry for food addition was obtained in the same manner as in Example 10, except that the wet grinding was completed at the point when the micron was reached.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 2.2, and the pH value after the wet grinding was 3.3.

(Example 15)

The PGA addition amount was changed to 11 parts by weight based on 100 parts by weight of ferric pyrophosphate solids, and the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was 0.22 as shown in Table 1. A ferric pyrophosphate slurry for food addition was obtained in the same manner as in Example 10, except that the wet grinding was completed at the point when the micron was reached.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 2.0, and the pH value after the wet grinding was 3.3.

(Example 16)

The PGA addition amount was changed to 30 parts by weight based on 100 parts by weight of the ferric pyrophosphate solids, and the weight (volume) average diameter in the particle size distribution of the ferric pyrophosphate in the ferric pyrophosphate slurry was 0.24 as shown in Table 1. A ferric pyrophosphate slurry for food addition was obtained in the same manner as in Example 10, except that the wet grinding was completed at the point when the micron was reached.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 2.1, and the pH value after the wet grinding was 3.3.

(Example 17)

To the ferric pyrophosphate solution, 9 parts by weight of PGA was added to 100 parts by weight of ferric pyrophosphate and water, followed by vigorous stirring to prepare a mixed slurry having a ferric pyrophosphate solid content of 3% by weight. The mixed slurry was wet milled using a wet mill Dinomil KD-PILOT to obtain a slurry dispersion of ferric pyrophosphate. In addition, the weight (volume) average diameter in the ferric pyrophosphate particle size distribution in the slurry of the ferric pyrophosphate powder was 0.27 μm as shown in Table 1.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 3.0, and the pH value after the wet grinding was 3.5.

(Example 18)

The calcium additive slurry for food additives obtained in Example 1 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 19)

The calcium additive slurry for food additives obtained in Example 2 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 20)

The calcium additive slurry for food additives obtained in Example 3 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 21)

The calcium additive slurry for food additives obtained in Example 4 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 22)

The calcium additive slurry for food additives obtained in Example 5 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 23)

The calcium additive slurry for food additives obtained in Example 6 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 24)

The calcium additive slurry for food additives obtained in Example 7 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 25)

The calcium additive slurry for food additives obtained in Example 8 was dried using a spray dryer to obtain a calcium additive powder for food additives.

(Example 26)

The slurry for calcium additive and ferric pyrophosphate for food additives obtained in Example 9 was dried using a spray dryer to obtain a calcium for food additive and ferric pyrophosphate powder.

(Example 27)

The ferric pyrophosphate slurry for food additives obtained in Example 10 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 28)

The ferric pyrophosphate pyrophosphate slurry for food additives obtained in Example 11 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 29)

The ferric pyrophosphate slurry for food additives obtained in Example 12 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 30)

The ferric pyrophosphate powder for food additives obtained in Example 13 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 31)

The ferric pyrophosphate slurry for food additives obtained in Example 14 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 32)

The ferric pyrophosphate slurry for food additives obtained in Example 15 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 33)

The ferric pyrophosphate slurry for food additives obtained in Example 16 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Example 34)

The ferric pyrophosphate slurry for food additives obtained in Example 17 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

(Comparative Example 1)

The amount of PGA added to 100 parts by weight of tricalcium phosphate solids was changed to 50 parts by weight, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry reached 0.13 µm as shown in Table 2. A calcium slurry for food additives was obtained in the same manner as in Example 1 except that the wet grinding was completed.

(Comparative Example 2)

A calcium slurry for food additives was obtained in the same manner as in Example 2 except that the amount of PGA added to 100 parts by weight of calcium dihydrogen phosphate solid was changed to 1.4 parts by weight.

(Comparative Example 3)

The wet grinding was performed when the amount of PGA added to 100 parts by weight of calcium dihydrogen phosphate was changed to 42 parts by weight, and the weight (volume) average diameter in the particle size distribution of calcium dihydrogen phosphate reached 0.32 μm as shown in Table 2. A calcium slurry for food additives was obtained in the same manner as in Example 3 except for completing the following.

(Comparative Example 4)

A calcium slurry for food additives was obtained in the same manner as in Example 4 except that the amount of PGA added to 100 parts by weight of tricalcium phosphate solid content was changed to 1 part by weight.

(Comparative Example 5)

Water was added to the tricalcium phosphate powder to prepare an aqueous suspension having a tricalcium phosphate solid concentration of 22% by weight, and wet grinding using a wet mill Dinoyl KD-PILOT to obtain an aqueous dispersion of tricalcium phosphate. Thereafter, 19 parts by weight of water and water were added to the aqueous dispersion of tricalcium phosphate sucrose stearic acid ester having a HLB of 16 to 100 parts by weight of tricalcium phosphate solids, and vigorously stirred and mixed, and the concentration of tricalcium phosphate solids was 10. After preparing the mixture in parts by weight, the mixture was pulverized again using a wet mill Dinoyl KD-PILOT, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry was shown in Table 2. As described above, the wet grinding was completed at the time point of reaching 0.20 µm to obtain a calcium slurry for food addition. Sucrose stearic acid ester was dissolved in hot water at 65 ° C in advance and cooled to 20 ° C and added.

(Comparative Example 6)

Water was added to the calcium dihydrogen phosphate powder to prepare an aqueous suspension having a calcium dihydrogen phosphate solids concentration of 22% by weight, and wet pulverized using a wet mill Dinoyl KD-PILOT. An aqueous dispersion of was obtained. Subsequently, 25 parts by weight of water and water are added to the aqueous dispersion of calcium dihydrogen dihydrogen phosphate to HLB 16 sucrose stearate with respect to 100 parts by weight of calcium dihydrogen dihydrogen phosphate, and vigorously stirred and mixed. After preparing a mixture having a calcium solids concentration of 10% by weight, the mixture was wet-pulverized again using a wet grinding machine Dinoyl KD-PILOT, and the particle size distribution of calcium dihydrogen phosphate in the calcium dihydrogen phosphate slurry was obtained. The wet grinding was completed when the weight (volume) average diameter of the resin reached 0.33 µm as shown in Table 2 to obtain a calcium slurry for food addition. Sucrose stearic acid ester was dissolved in hot water at 65 ° C in advance and cooled to 20 ° C and added.

(Comparative Example 7)

A calcium-added food additive and a ferric pyrophosphate slurry were prepared in the same manner as in Example 9, except that the amount of PGA added to 100 parts by weight of tricalcium phosphate and ferric pyrophosphate solids was changed to 0.8 parts by weight. Got it.

(Comparative Example 8)

The PGA addition amount was changed to 1 part by weight based on 100 parts by weight of the ferric pyrophosphate solids, and the weight (volume) average diameter in the particle size distribution of the ferric pyrophosphate in the ferric pyrophosphate slurry was shown in Table 2. A slurry of ferric pyrophosphate for food additives was obtained in the same manner as in Example 10 except that the wet grinding was completed at the time point of reaching 0.24 μm.

Moreover, the pH value before the wet milling of the slurry of the ferric pyrophosphate powder was 1.9, and the pH value after the wet milling was 3.1.

(Comparative Example 9)

The PGA addition amount was changed to 45 parts by weight based on 100 parts by weight of the ferric pyrophosphate solids, and the weight (volume) average diameter in the particle size distribution of the ferric pyrophosphate in the ferric pyrophosphate slurry was shown in Table 2. A slurry of ferric pyrophosphate for food additives was obtained in the same manner as in Example 10 except that the wet grinding was completed at the time point of reaching 0.25 탆.

Moreover, the pH value before the wet grinding of the ferric pyrophosphate slurry was 2.3, and the pH value after the wet grinding was 3.4.

(Comparative Example 10)

Water was added to commercially available ferric pyrophosphate (manufactured by Yoneyama Chemical Co., Ltd.) powder to prepare a water suspension of ferric pyrophosphate powder having a ferric pyrophosphate solid concentration of 20% by weight. Wet grinding using a pilot type gave a water dispersion slurry of ferric pyrophosphate. The aqueous dispersion slurry was diluted with water and stirred to obtain a ferric pyrophosphate slurry with a ferric pyrophosphate solid content concentration of 10% by weight. In addition, the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was 0.78 µm as shown in Table 2.

Moreover, the pH value before the wet milling of the slurry of the ferric pyrophosphate powder was 1.9, and the pH value after the wet milling was 2.2.

(Comparative Example 11)

The ferric pyrophosphate solids concentration was 10% by weight by vigorously stirring and mixing 20 parts by weight of water and water with 100 parts by weight of ferric pyrophosphate to the ferric pyrophosphate powder. Phosphorus mixed slurry was prepared. This mixed slurry was wet-pulverized using the wet grinder dynomil pilot type, and the slurry dispersion of ferric pyrophosphate powder was obtained. The wet grinding was completed when the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry reached 0.28 μm as shown in Table 2.

Moreover, the pH value before the wet milling of the slurry of the ferric pyrophosphate powder was 2.0, and the pH value after the wet milling was 2.9.

(Comparative Example 12)

The calcium additive slurry for food additives obtained in Comparative Example 1 was dried using a spray dryer, and as shown in Table 2, a calcium powder for food additives was obtained.

(Comparative Example 13)

The calcium additive slurry for food additives obtained in Comparative Example 2 was dried using a spray dryer to obtain a calcium powder for food additives as shown in Table 2.

(Comparative Example 14)

The calcium slurry for food additives obtained in Comparative Example 3 was dried using a spray dryer to obtain a calcium powder for food additives as shown in Table 2.

(Comparative Example 15)

The calcium additive slurry for food additives obtained in Comparative Example 4 was dried using a spray dryer to obtain a calcium powder for food additives as shown in Table 2.

(Comparative Example 16)

The calcium additive slurry for food additives obtained in Comparative Example 5 was dried using a spray dryer to obtain a calcium additive powder for food additives as shown in Table 2.

(Comparative Example 17)

The calcium slurry for food additives obtained in Comparative Example 6 was dried using a spray dryer to obtain a calcium powder for food additives as shown in Table 2.

(Comparative Example 18)

The slurry of the calcium additive for food additives and the ferric pyrophosphate powder obtained in Comparative Example 7 was dried using a spray dryer to obtain a powder of the calcium additive for food additives and the ferric pyrophosphate powder as shown in Table 2.

(Comparative Example 19)

The ferric pyrophosphate slurry for food additives obtained in Comparative Example 8 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives as shown in Table 2.

(Comparative Example 20)

The ferric pyrophosphate slurry for food additives obtained in Comparative Example 9 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives as shown in Table 2.

(Comparative Example 21)

The ferric pyrophosphate slurry for food additives obtained in Comparative Example 10 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives as shown in Table 2.

(Comparative Example 22)

The ferric pyrophosphate powder for food additives obtained in Comparative Example 11 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives as shown in Table 2.

Next, the calcium food additive and / or ferric pyrophosphate powder of the present invention obtained in Examples 18 to 34 were added to hot water at 65 ° C, and stirred at 12000 rpm for 15 minutes by a homomixer to make each calcium and / or Alternatively, a redispersion liquid having a ferric pyrophosphate solid content concentration of 10% by weight was prepared. Table 1 shows the weight (volume) average diameter in the particle size distribution of each calcium agent and / or ferric pyrophosphate in the redispersion.

In addition, a calcium hydroxide for food additive and / or ferric pyrophosphate powder obtained in Comparative Examples 12 to 22 were prepared as described above to prepare a redispersion having a concentration of 10% by weight of each calcium and / or ferric pyrophosphate solid content. It was. Table 2 shows the weight (volume) average diameter in the particle size distribution of each calcium agent and / or ferric pyrophosphate in the redispersion.

Weight average particle diameter (㎛) Surface treatment agent Surface treatment weight part Weight average diameter of redispersion (㎛) Example 1 0.15 PGA 13 Example 18 0.15 Example 2 0.27 PGA 10 Example 19 0.28 Example 3 0.36 PGA 6 Example 20 0.36 Example 4 0.22 PGA 9 Example 21 0.24 Example 5 0.24 PGA 4 Example 22 0.25 Example 6 0.18 PGA 21 Example 23 0.20 Example 7 0.26 PGA 36 Example 24 0.27 Example 8 0.18 PGA 28 Example 25 0.19 Example 9 0.25 PGA 14 Example 26 0.26 Example 10 0.29 PGA 13 Example 27 0.29 Example 11 0.38 PGA 3 Example 28 0.39 Example 12 0.28 PGA 28 Example 29 0.28 Example 13 0.45 PGA 20 Example 30 0.46 Example 14 0.26 PGA 39 Example 31 0.26 Example 15 0.22 PGA 11 Example 32 0.24 Example 16 0.24 PGA 30 Example 33 0.25 Example 17 0.27 PGA 9 Example 34 0.29 PGA: Alginate propylene glycol ester

Weight average particle diameter (㎛) Surface treatment agent Surface treatment weight part Weight average diameter of redispersion (㎛) Comparative Example 1 0.13 PGA 50 Comparative Example 12 0.14 Comparative Example 2 0.27 PGA 1.4 Comparative Example 13 0.29 Comparative Example 3 0.32 PGA 42 Comparative Example 14 0.32 Comparative Example 4 0.22 PGA One Comparative Example 15 0.23 Comparative Example 5 0.20 S.E 19 Comparative Example 16 0.20 Comparative Example 6 0.33 S.E 25 Comparative Example 17 0.34 Comparative Example 7 0.25 PGA 0.8 Comparative Example 18 0.27 Comparative Example 8 0.24 PGA One Comparative Example 19 0.26 Comparative Example 9 0.25 PGA 45 Comparative Example 20 0.25 Comparative Example 10 0.78 - 0 Comparative Example 21 4.95 Comparative Example 11 0.28 S.E 20 Comparative Example 22 0.29 PGA: Alginate propylene glycol ester S.E: Sucrose fatty acid ester

Moreover, the result of the said Examples 10-17 and Comparative Examples 8-11 is shown in Table 3.

Iron Solid Concentration Weight% Z Surface treatment additive weight part PH value before grinding or dispersing X PH value after grinding or dispersing Y W Weight average particle diameter μm Example 10 10 13 2.0 2.8 1.11 0.29 Example 11 10 3 1.9 2.6 1.06 0.38 Example 12 10 28 2.1 3.1 1.20 0.28 Example 13 10 20 1.9 2.2 0.90 0.45 Example 14 10 39 2.2 3.3 1.25 0.26 Example 15 10 11 2.0 3.3 1.31 0.22 Example 16 10 30 2.1 3.3 1.28 0.24 Example 17 3 9 3.0 3.5 1.07 0.27 Comparative Example 8 10 One 1.9 3.1 1.27 0.24 Comparative Example 9 10 45 2.3 3.4 1.25 0.25 Comparative Example 10 10 0 1.9 2.2 0.90 0.78 Comparative Example 11 10 20 2.0 2.9 1.15 0.28

X: pH value before grinding or dispersing the slurry of ferric pyrophosphate powder

Y: pH value after grinding or dispersing the slurry of ferric pyrophosphate powder

Z: Iron powder solid concentration (%) of the slurry of ferric pyrophosphate powder

Next, the slurry and redispersion slurry of food additive calcium agent and / or ferric pyrophosphate powder prepared in Examples 1 to 9, Comparative Examples 1 to 7 and Examples 18 to 26 and Comparative Examples 12 to 18 were subjected to 12 times with water. Dilute, add lactic acid to the solution again, adjust to 0.2% solution concentration as lactic acid concentration, take in 100 ml of measuring cylinder, stand at 10 ° C, and precipitate precipitate of calcium phosphate and / or ferric pyrophosphate Visually determine the change in the interfacial height of the transparent portion and the colored portion of the dispersed portion of calcium phosphate and / or ferric pyrophosphate and the change of the amount of sediment over time to visually determine the calcium and / or pyrophosphate. The stability in the water of ferric iron was investigated. The mark of ml unit engraved on the measuring cylinder was read and the result is shown in Table 4 by the following five-step display.

Further, the ferric pyrophosphate solids concentration and the redispersion slurry prepared in Examples 10 to 17, Comparative Examples 8 to 11, Examples 27 to 34, and Comparative Examples 19 to 22 were 0.06% by weight of ferric pyrophosphate solids concentration. Dilute with water to a concentration, add lactic acid to the solution, adjust it to 0.2% solution concentration as lactic acid concentration, take in 100 ml of measuring cylinder, stand at 10 ° C, and become transparent due to precipitation of ferric pyrophosphate The change in the interfacial height of the colored portion of the portion and the dispersed portion of ferric pyrophosphate over time and the change of sediment amount over time were visually judged, and the stability of each ferric pyrophosphate in water was investigated. The ml unit mark engraved on the measuring cylinder is read and the results are shown in Table 5 as the following five-step display.

Interface height Interface does not exist 5 Interface is more than 97 and less than 100 4 Interface is more than 90 and less than 97 3 The interface is more than 50 and less than 90 2 The interface is less than 50 One

Amount of sediment Hardly confirmed 5 Some precipitation can be confirmed 4 There is precipitation about 0.5mm 3 There is precipitation more than 0.5mm and less than 2mm 2 There is more than 2mm of precipitation One

Interface height Amount of sediment 1 day later 3 days later 7 days later 1 day later 3 days later 7 days later Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 18 Example 19 Example 20 Example 21 Example 22 Example 23 Example 24 Example 25 Example 26 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 12 Comparative Example 13 Comparative Example 14 Comparative Example 15 Comparative Example 16 Comparative Example 17 Comparative Example 18 55555555555555555552511225251111 54454545555454555551411115141111 54353545454453545451411115131111 55555555555555555552511225251111 54454545554454545552411115141111 53343545454343545451311115131111

Interface height Amount of sediment 1 day later 3 days later 7 days later 1 day later 3 days later 7 days later Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Example 16 Example 17 Example 27 Example 28 Example 29 Example 30 Example 31 Example 32 Example 33 Example 34 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 19 Comparative Example 20 Comparative Example 21 Comparative Example 22 555554555555545525122511 545453355454533525111511 544352255353522515111511 555554555554545525122511 545452355454523515111511 535252355352523515111411

(Example 35)

450 g of the dispersion of calcium slurry for food additives prepared in Example 1 was homogenized by adding and stirring 2.5 g of commercial milk, 120 g of butter, and 800 g of skim milk to 4 kg of water. Cup was filled and fermented at 38 ° C. for 5 hours to obtain calcium fortified yogurt.

Each sample was subjected to a sensory test consisting of 10 men and women, each of which was determined in the following four steps, and the average is shown in Table 6.

Texture Good texture with good texture 4 Viscosity is somewhat high, or the organization is bad, somewhat rough 3 Highly viscous, or very organized, very rough 2 Overrich or diarrhea visible and quite rough One

zest The flavor is good 4 Flavor is a little bad (somewhat unpleasant) 3 The flavor is quite bad (with significant discomfort) 2 Flavor is very bad (very unpleasant) One

(Examples 36-43, Comparative Examples 23-29, Examples 52-60, Comparative Examples 34-40)

Of the calcium additive for food additives and ferric pyrophosphate slurry prepared in Examples 2 to 9, Comparative Examples 1 to 7 and Examples 18 to 26 and Comparative Examples 12-18, or the calcium for food additives and ferric pyrophosphate powder Calcium and iron powdered yoghurt were obtained in the same manner as in Example 35 except that the redispersion was used.

Moreover, the sensory test of these yoghurts was performed similarly to the method of Example 35. The results are shown in Table 6.

(Example 44)

Iron-reinforced yoghurt was obtained in the same manner as in Example 35, except that the ferric pyrophosphate slurry prepared in Example 10 was used instead of the calcium additive slurry prepared in Example 1, and the amount of dispersion was added to 40 g. .

Moreover, the sensory test of these yoghurts was performed similarly to the method of Example 35. The results are shown in Table 7.

(Examples 45-50, Comparative Examples 30-33, Examples 61-68, Comparative Examples 41-44)

The redispersion liquid of the ferric pyrophosphate slurry for food additives prepared in Examples 11-16, Comparative Examples 8-11, Examples 27-34, and Comparative Examples 19-22, or the ferric pyrophosphate powder for food additives is used. Except that the iron-reinforced yogurt was obtained in the same manner as in Example 44.

Moreover, the sensory test of these yoghurts was performed by the method similar to Example 35. The results are shown in Table 7.

(Example 51)

Iron-reinforced yogurt was obtained in the same manner as in Example 35, except that the ferric pyrophosphate slurry for food additives prepared in Example 17 was used, and the amount of dispersion added to 134 g was changed.

Moreover, the sensory test of these yoghurts was performed by the method similar to Example 35.

The results are shown in Table 7.

Redispersion of Used Calcium and Iron Slurry or Powder Texture zest Example 35 Example 36 Example 37 Example 38 Example 39 Example 40 Example 41 Example 42 Example 43 Example 52 Example 53 Example 54 Example 55 Example 56 Example 57 Example 58 Example 59 Example 60 Comparative Example 23 Comparative Example 24 Comparative Example 25 Comparative Example 26 Comparative Example 27 Comparative Example 28 Comparative Example 29 Comparative Example 34 Comparative Example 35 Comparative Example 36 Comparative Example 37 Comparative Example 38 Comparative Example 39 Comparative Example 40 Preparation according to Example 1 Preparation according to Example 2 Preparation according to Example 3 Preparation according to Example 5 Preparation according to Example 5 Preparation according to Example 7 Preparation according to Example 8 Preparation according to Example 9 Preparation according to Example 18 Preparation according to Example 19 Preparation according to Example 20 Preparation according to Example 21 Preparation according to Example 22 Preparation According to Example 23 According to Preparation Example 24 to Example 25 Preparation preparation according to Example 26 Preparation preparation according to Example 1 Preparation preparation example according to Example 2 Preparation preparation example according to Example 3 Preparation preparation example according to example 4 Preparation preparation example according to example 5 Preparation preparation example according to example 6 Preparation example 7 Preparation Example of Comparative Example 12 Preparation Example of Comparative Example 14 Preparation Example of Comparative Example 15 Preparation Example of Comparative Example 16 Preparation Example of Comparative Example 16 Preparation Example of Comparative Example 18 Production 44443323444443323411111111111111 44443323444444323413133311313331

Redispersion of Used Iron Slurry or Iron Powder Texture zest Example 44 Example 45 Example 46 Example 47 Example 48 Example 49 Example 50 Example 51 Example 61 Example 62 Example 63 Example 64 Example 65 Example 66 Example 67 Example 68 Comparative Example 30 Comparative Example 31 Comparative Example 32 Comparative Example 33 Comparative Example 41 Comparative Example 42 Comparative Example 43 Comparative Example 44 Preparation according to Example 10 Preparation according to Example 11 Preparation according to Example 12 Preparation according to Example 13 Preparation according to Example 14 Preparation according to Example 16 Preparation Example according to Example 16 Preparation according to Example 27 Preparation according to Example 28 Preparation according to Example 29 Preparation according to Example 30 Preparation according to Example 31 Preparation according to Example 32 According to Preparation Example 8 according to Preparation Example 34 according to Example 33 Preparation Comparative Example 9 Preparation Example Comparative Example 10 Preparation Example 11 Preparation Example Comparative Example 19 Preparation Example 21 Preparation Example 21 Preparation Example 21 Preparation Example 21 Preparation Example 22 433423344334233411111111 433324344333243431233123

(Example 69)

Water was added to the calcium carbonate powder to prepare an aqueous suspension having a calcium carbonate solid content of 22% by weight, and wet grinding using a wet mill Dinoyl KD-PILOT to obtain an aqueous dispersion of calcium carbonate. Thereafter, 11 parts by weight of PGA was added to the aqueous dispersion of calcium carbonate and 100 parts by weight of calcium carbonate solid and water were mixed with vigorous stirring to prepare a mixture having a calcium carbonate solid concentration of 10% by weight. Wet grinding using the wet grinding machine Dinomil KD-PILOT type, the wet grinding was completed when the weight (volume) average diameter in the calcium carbonate particle size distribution in the calcium carbonate slurry reached 0.20 µm, and the calcium slurry for food addition was added. Got. In addition, PGA was added after dissolving in water previously.

(Example 70)

The calcium additive slurry for food additives obtained in Example 69 was dried using a spray dryer to obtain a calcium additive powder for food additives.

The powder was added to hot water at 65 ° C., stirred for 15 minutes at 12000 rpm with a homomixer, a redispersion with a calcium solids concentration of 10% by weight was prepared, and the particle size distribution of calcium carbonate in the dispersion of the calcium carbonate slurry was measured. The weight (volume) average diameter was 0.20 mu m.

(Comparative Example 45)

Water was added to the calcium carbonate powder to prepare an aqueous suspension having a calcium carbonate solid content of 22% by weight, and wet grinding using a wet mill Dinoyl KD-PILOT to obtain an aqueous dispersion of calcium carbonate. Thereafter, 23 parts by weight of sucrose stearic acid ester having a HLB of 16 and 100 parts by weight of water were added to the aqueous dispersion of calcium carbonate, and mixed with vigorous stirring to give a calcium carbonate solid concentration of 10% by weight. After the preparation, the mixture was wet-pulverized again using a wet mill Dinomil KD-PILOT and wet-pulverized when the weight (volume) average diameter in the particle size distribution of calcium carbonate in the calcium carbonate slurry reached 0.21 µm. Then, the calcium slurry for food addition was obtained. In addition, sucrose stearate ester was melt | dissolved in 65 degreeC warm water previously, and was cooled and added to 20 degreeC.

(Comparative Example 46)

A calcium slurry for food additives was obtained in the same manner as in Comparative Example 45 except that the sucrose stearic acid ester addition amount having HLB of 16 to 100 parts by weight of the calcium carbonate solid content was changed to 10 parts by weight. In addition, sucrose stearate ester was melt | dissolved in 65 degreeC warm water previously, and was cooled and added to 20 degreeC.

(Comparative Example 47)

A calcium slurry for food addition was obtained in the same manner as in Example 69 except that the amount of PGA added to 1.2 parts by weight of the calcium carbonate solid content was changed. In addition, PGA was added after dissolving in water in advance.

(Comparative Example 48)

Water was added to tricalcium phosphate powder to prepare an aqueous suspension having a tricalcium phosphate solid content concentration of 22% by weight, and wet grinding was performed using a wet grinding machine Dinomil KD-PILOT to obtain an aqueous dispersion of tricalcium phosphate. Thereafter, 30 parts by weight of water and glycerin fatty acid ester having an HLB of 13 were added to 100 parts by weight of tricalcium phosphate solids and water to the aqueous dispersion of tricalcium phosphate. After preparing the phosphorus mixture, the mixture was again pulverized using a wet grinder, Dinomil KD-PILOT, and the weight (volume) average diameter in the particle size distribution of calcium phosphate in the tricalcium phosphate slurry reached 0.33 µm. Wet grinding was completed at to obtain a calcium slurry for food addition. In addition, glycerin fatty acid ester was dissolved in hot water at 65 ° C in advance and cooled to 20 ° C and added.

(Comparative Example 49)

The ferric pyrophosphate solids concentration was 10% by weight by vigorously stirring and mixing 30 parts by weight of glycerin fatty acid ester having a HLB of 13 with 100 parts by weight of ferric pyrophosphate and water to ferric pyrophosphate powder. Mixed slurry was prepared. This mixed slurry was wet-pulverized using the wet grinder dynomil pilot type, and the dispersion of the ferric pyrophosphate slurry was obtained. The wet grinding was completed when the weight (volume) average diameter in the particle size distribution of the ferric pyrophosphate in the ferric pyrophosphate slurry reached 0.35 m. In addition, glycerin fatty acid ester was previously dissolved in 65 캜 hot water, cooled to 20 캜 and added.

Moreover, the pH value before wet grinding of the ferric pyrophosphate slurry was 2.1, and the pH value after wet grinding was 3.0.

(Comparative Example 50)

The calcium additive slurry for food additives obtained in Comparative Example 45 was dried using a spray dryer to obtain a calcium additive powder for food additives.

The powder was added to hot water at 65 ° C, stirred for 15 minutes at 12000 rpm by a homomixer, a redispersion with a calcium solids concentration of 10% by weight was prepared, and the particle size distribution of calcium carbonate in the calcium carbonate slurry was measured. The volume average diameter was 0.22 micrometer.

(Comparative Example 51)

The calcium additive slurry for food additives obtained in Comparative Example 46 was dried using a spray dryer to obtain a calcium additive powder for food additives.

The powder was added to hot water at 65 ° C, stirred for 15 minutes at 12000 rpm by a homomixer, a redispersion with a calcium solids concentration of 10% by weight was prepared, and the particle size distribution of calcium carbonate in the calcium carbonate slurry was measured. The volume average diameter was 0.21 micrometer.

(Comparative Example 52)

The calcium additive slurry for food additives obtained in Comparative Example 47 was dried using a spray dryer to obtain a calcium additive powder for food additives.

The powder was added to hot water at 65 ° C, stirred for 15 minutes at 12000 rpm by a homomixer, a redispersion with a calcium solids concentration of 10% by weight was prepared, and the particle size distribution of calcium carbonate in the calcium carbonate slurry was measured. The volume average diameter was 0.21 micrometer.

(Comparative Example 53)

The calcium additive slurry for food additives obtained in Comparative Example 48 was dried using a spray dryer to obtain a calcium additive powder for food additives.

The powder was added to hot water at 65 ° C., stirred at 12000 rpm for 15 minutes by a homomixer, a redispersion with a calcium solids concentration of 10% by weight was prepared, and the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry was measured. The weight (volume) average diameter was 0.30 mu m.

(Comparative Example 54)

The ferric pyrophosphate slurry for food additives obtained in Comparative Example 49 was dried using a spray dryer to obtain ferric pyrophosphate powder for food additives.

The powder was added to hot water at 65 ° C., stirred for 15 minutes at 12000 rpm by a homomixer, and a redispersion solution having a solid content of 10% by weight of ferric pyrophosphate was prepared. When the particle size distribution of iron was measured, the weight (volume) average diameter was 0.36 mu m.

(Example 71)

450 g of the calcium slurry dispersion for food additives prepared in Example 1 was dispersed in 400 g of powder dissolved at 60 ° C, which was added and stirred in 8 kg of skim powder, and then sterilized to obtain calcium fortified milk.

The calcium-enriched milk was taken in 100 ml of a measuring cylinder, stored at 5 ° C, and the milk in the measuring cylinder was periodically discarded, and the change in the amount of sediment remaining in the bottom of the measuring cylinder was visually observed. The results are shown in Table 8 by the following three-step display. In addition, a sensory test was carried out by ten men and women of the calcium fortified milk, and the flavors were determined in four stages, respectively, and the average values thereof are also shown in Table 8.

Sedimentation Hardly confirmed 3 Some precipitation can be confirmed 2 A significant amount of precipitation can be found One

zest The flavor is good 4 Flavor is a little bad (slightly unpleasant) 3 Flavor is considerably bad (quite discomfort strong) 2 Flavor is very bad (very strong discomfort) One

(Examples 72-79, Comparative Examples 55-61, Examples 88-96, Comparative Examples 62-68, Examples 107-108, Comparative Examples 73-76, 78-81)

Calcium agent and pyrophosphate for food additives prepared in Examples 2 to 9, Comparative Examples 1 to 7 and Examples 18 to 26, Comparative Examples 12 to 18, Examples 69 to 70, Comparative Examples 45 to 48, and Comparative Examples 50 to 53 Calcium and iron powdered milk were obtained in the same manner as in Example 71, except that the redispersion of the ferric slurry or the powder for the food additive and the ferric pyrophosphate powder was used. The amount of precipitated calcium and iron fortified milk was observed in the same manner as shown in Example 71. The results are shown in Table 8. In addition, a sensory test was carried out by ten men and women of calcium and iron fortified milk, and the flavors were determined in four stages, respectively, and the average values thereof are also shown in Table 8.

(Example 80)

Instead of the calcium slurry for food additives prepared in Example 1, using the ferric pyrophosphate slurry prepared in Example 10, and other than changing the addition amount of the dispersion to 40g, iron powdered milk in the same manner as in Example 71 Got it. In addition, these iron-enriched milk precipitates were observed in the same manner as in Example 71. The results are shown in Table 9. In addition, a sensory test by ten men and women of the iron fortified milk was carried out, and each flavor was determined in four stages, and the average value thereof is also shown in Table 9.

(Examples 81-86, Comparative Examples 83-86, Examples 97-104, Comparative Examples 87-90, Comparative Examples 77, 82)

Ferrophosphoric acid ferric phosphate slurry prepared in Examples 11 to 16, Comparative Examples 8 to 11, Examples 27 to 34, Comparative Examples 19 to 22, Comparative Examples 49 and 54, or ferric pyrophosphate for food additives Iron-reinforced milk was obtained in the same manner as in Example 80, except that the powder redispersion was used. In addition, these iron-enriched milk precipitates were observed in the same manner as in Example 71. The results are shown in Table 9. In addition, sensory tests were performed by ten men and women of the iron fortified milk, and the flavors were determined in four stages, respectively, and the average values thereof are also shown in Table 9.

(Example 87)

Iron-reinforced milk was obtained in the same manner as in Example 71 except for using the ferric pyrophosphate slurry for food additives prepared in Example 17 and changing the amount of dispersion added to 134 g. In addition, these iron-enriched milk precipitates were observed in the same manner as in Example 71. The results are shown in Table 9. In addition, a sensory test was carried out by ten men and women of the iron fortified milk, and the flavors were determined in four stages, respectively, and the average values thereof are also shown in Table 9.

Redispersion of used calcium and iron slurry or powder Amount of sediment zest 10 days later 20 days later 60 days later Example 71 Example 72 Example 73 Example 74 Example 75 Example 76 Example 77 Example 78 Example 79 Example 88 Example 89 Example 90 Example 91 Example 92 Example 93 Example 94 Example 95 Example 96 Example 107 Example 108 Comparative Example 55 Comparative Example 56 Comparative Example 57 Comparative Example 58 Comparative Example 59 Comparative Example 60 Comparative Example 61 Comparative Example 62 Comparative Example 63 Comparative Example 64 Comparative Example 65 Comparative Example 66 Comparative Example 67 Example 68 Comparative Example 73 Comparative 74 Comparative 75 Comparative 76 76 Comparative 78 Comparative 79 Comparative 80 Preparation according to Example 1 Preparation according to Example 2 Preparation according to Example 3 Preparation according to Example 5 Preparation according to Example 5 Preparation according to Example 7 Preparation according to Example 8 Preparation according to Example 9 Preparation according to Example 18 Preparation according to Example 19 Preparation according to Example 20 Preparation according to Example 21 Preparation according to Example 22 Preparation According to Example 23 According to Preparation Example 24 to Example 25 Preparation according to Example 26 Preparation according to Example 69 Preparation according to Example 70 Preparation according to Example 1 Preparation according to Example 2 Preparation according to Example 2 Preparation according to Comparative Example 4 Preparation Comparative Example 6 Comparative Preparation Example 7 Preparation Example 12 Preparation Example 13 Preparation Comparative Example 13 Preparation Example Comparative Preparation Example 15 Preparation Comparative Example 16 Preparation of Comparative Example 17 Preparation of Comparative Example 18 Preparation of Comparative Example 45 Preparation of Comparative Example 46 Preparation of Comparative Example 46 Preparation of Comparative Example 47 Preparation of Comparative Example 48 Preparation of Comparative Example 50 Preparation of Comparative Example 51 Preparation according to Example 52 Preparation according to Example 53 333333333333333333333231331323133131113111 332333333333333333333121321312132131113111 322323333332323333333121321312132131113111 444433234444433234441313443131344344314431

Redispersion of used calcium and iron slurry or powder Amount of sediment zest 10 days later 20 days later 60 days later Example 80 Example 81 Example 82 Example 83 Example 84 Example 85 Example 86 Example 87 Example 97 Example 98 Example 99 Example 100 Example 101 Example 102 Example 103 Example 104 Comparative Example 83 Comparative Example 84 Comparative Example 85 Comparative Example 86 Comparative Example 87 Comparative Example 88 Comparative Example 89 Comparative Example 90 Comparative Example 77 Comparative Example 82 Preparation according to Example 10 Preparation according to Example 11 Preparation according to Example 12 Preparation according to Example 13 Preparation according to Example 14 Preparation according to Example 16 Preparation Example according to Example 16 Preparation according to Example 27 Preparation according to Example 28 Preparation according to Example 29 Preparation according to Example 30 Preparation according to Example 31 Preparation according to Example 32 According to Preparation Example 8 according to Preparation Example 34 according to Example 33 Preparation Example by Example 9 Preparation Example by Example 10 Preparation Example by Example 11 Preparation Example by Example 19 Preparation Example by Example 20 Preparation Example by Example 21 Preparation Example by Example 22 Preparation Example by Example 49 Preparation according to Comparative Example 54 33333233333332332313131311 33323223323232231313131311 32323223323232231313131311 43332434433324343124312411

As described above, the slurry or powder for food additive calcium and / or ferric pyrophosphate powder of the present invention is very excellent in redispersibility in liquid, long-term stability in liquid, and flavor, and the food additive calcium agent and / or fatigue The food composition prepared by using a ferric phosphate slurry or powder has excellent long-term storage stability in both neutral and acidic regions.

Claims (10)

1.5-40 parts by weight of an alginate propylene glycol ester (hereinafter referred to as PGA) is added to 100 parts by weight of at least one selected from the group consisting of calcium carbonate, calcium phosphate (hereinafter referred to as calcium) and ferric pyrophosphate. The weight (volume) average diameter G (μm) in the particle size distribution of the calcium agent and / or the iron agent in the food additive is 0.04 μm.

G

A food additive having high dispersibility, characterized in that 0.8㎛. The food additive according to claim 1, wherein the amount of PGA added is 1.5 to 30 parts by weight. The food additive of Claim 1 whose addition amount of PGA is 5-15 weight part. The food additive according to claim 1, wherein the specific surface area of the calcium agent by nitrogen adsorption (BET method) is in the range of 6 to 60 m ² / g. The food additive according to any one of claims 1 to 3, wherein the calcium phosphate is at least one member selected from the group consisting of calcium dihydrogen phosphate, calcium dihydrogen phosphate and tricalcium phosphate. 1.5 to 40 parts by weight of PGA is added to 100 parts by weight of ferric pyrophosphate, and dispersed and pulverized under the conditions including (1) and (2) below to produce ferric pyrophosphate for food additives. .

W

1.26 ② X = pH value before grinding or dispersing the ferric pyrophosphate slurry Y = pH value after grinding or dispersing the ferric pyrophosphate slurry Z = iron solid concentration of ferric pyrophosphate slurry (%) The method for producing ferric pyrophosphate for food additives according to claim 6, wherein the amount of PGA added is 1.5 to 30 parts by weight based on 100 parts by weight of ferric pyrophosphate. The method for producing ferric pyrophosphate for food additives according to claim 6, wherein the amount of PGA added is 5 to 15 parts by weight based on 100 parts by weight of ferric pyrophosphate. A food composition comprising the food additive according to claim 1. A food composition comprising a food additive obtained by the method of claim 6.