MXPA00008543A - Calcium complex and food fortified therewith - Google Patents

Abstract

A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.

Description

FOOD AND CALCIUM COMPLEX FORTIFIED WITH THE SAME FIELD OF THE INVENTION The present invention relates to the fortification of foods and beverages, particularly those that contain proteins, with calcium.

BACKGROUND OF THE INVENTION Milk is an important source of calcium in the diet, calcium, the most abundant mineral in the body, is a major constituent of bones and teeth. This mineral also plays an important role in several physiological systems. Calcium is important for the healthy development of bones and teeth in youth and proper ingestion is essential. The state of calcium may be a factor in the development of osteoporosis in elderly people. Since the body does not produce minerals, it is totally dependent on an external supply of calcium, nutritional or supplementary. The importance of an adequate intake of calcium during the complete life of the human being is recognized. In 1994, the NIII Consensus Development Panel reviewed the recommended daily allowances for calcium intake for each age group of 800-1200 mg per day at 1500 mg per day.

It has been suggested that calcium in association with caffeine can improve absorption in the gastrointestinal tract. It has also been found that salts of organic calcium acids are more bioavailable in general than inorganic salts. Calcium citrate has advantages over other calcium salts for use in fortified foods due to its high bioavailability. Calcium citrate, as opposed to calcium in general, only has a marginal effect by interfering with the absorption of other minerals, especially iron. In addition, long-term calcium supplementation, with calcium citrate, can reduce the risk of kidney stones and unitary stones since citrate ions are inhibitors of the crystallization of calcium-forming calcium salts or stones. The addition of calcium to milk is a very important problem. First, we use highly soluble sources of calcium (calcium chloride, etc.) and high concentrations of soluble calcium lead to protein packing during the treatment with temperature even at the pasteurization temperature. Second, slightly soluble sources of calcium will not destabilize protein masses but will precipitate rapidly. Consequently, the solubility of calcium sources must be balanced within a very small range of solubility. In addition, very fine forms of colloidal calcium must be formed in the milk so that the ratio between free and bound calcium does not change significantly. In this case, the order of addition can have a significant influence on the formation of metastable calcium compounds. Another factor which should be considered is the pH of the milk with supplement because changes can occur during the treatment with temperature. It would be highly desirable to have a source of calcium to fortify beverages containing milk, caffeine or whey, and any other product based on dairy products, without coagulation and sedimentation, with improved flavor and without bitterness or unpleasant tastes.

BRIEF DESCRIPTION OF THE INVENTION We have developed a metastable calcium complex with a low potassium content formed by the interaction of an alkaline source of calcium such as calcium hydroxide, calcium oxide or calcium carbonate with a mixture of lactic and citric acids. The complex can be used to fortify milk, milk drinks, milk products, nutritional drinks and formulas for infants, without protein coagulation or salt sedimentation, and with improved flavor because there are few or no unpleasant flavors due to the presence of potassium ions.

According to the present invention, a metastable complex formed by the interaction of an alkaline source of calcium with a mixture of lactic and citric acids is provided.

DETAILED DESCRIPTION OF THE INVENTION The alkaline source of calcium may be, for example, calcium hydroxide, calcium oxide or calcium carbonate, which is conveniently used in suspension. The mixture of lactic and citric acids is conveniently used as a solution, especially an aqueous solution. Our co-pending North American application Serial No. 08/842472 describes a metastable calcium citrate / lactate complex, formed by mixing solutions of calcium lactate and alkali metal citrate, preferably potassium citrate. The metastable complex of calcium lactate / citrate represents a form of calcium which is considerably more soluble than calcium citrate, which minimizes the precipitation of salts in calcium fortified beverages. On the other hand, the formation of complexes has led to a decrease in the content of free ionic calcium which prevents the coagulation of proteins during the heat treatment of beverages such as milk or other products based on dairy products. The preferred complexes described in this co-pending application is the neutral metastable complex having the formula of K3 [Ca Citr Lact2], which has the disadvantage in terms of its bitterness due to its high potassium content when the complex is used for fortification in Large amounts due to the molar ratio of potassium or calcium (3 moles of potassium per 1 mole of calcium). In this invention, it should be understood that the term "Citr" denotes the formula "OOC-CH2-COH (C00 ') -CH2-COO", and "Lact" denotes the formula CH3-CH (OH) -C00'- Our new metastable calcium lactate-citrate complexes of the present invention are preferably formed by mixing a suspension of the calcium alkaline source, eg, calcium hydroxide, calcium oxide or calcium carbonate, with the desired amount of solution of citric and lactic acids. These complexes possess all the advantages of the K3 [Ca Citr Lact2] complex, previous, but have little or no bitterness due to the reduction / elimination of potassium content. The preferred formula of metastable complexes which reduced the amount of potassium are K [Ca Citr0.67 Lact] and K0.5 [Ca Citr0.67 Lact0.5] (molar proportions of calcium relative to potassium of 1: 1 and 1 : 0.5, respectively) and without potassium are [Ca Citr0-33 Lact] 0 and [Ca Citr0.5 Lact0,5] °. The weight ratio of citric acid to lactic acid can be from 0.5: 4 to 4: 0.5, preferably from 0.75: 2.5 to 2.5: 0.75, and especially from 1: 2 to 2: 1.

The weight ratio of the citric and lactic acids to the alkaline source of calcium can be from 1: 1 to 10: 1, preferably from 2: 1 to 7.5: 1 and especially from 2.5: 1 to 5: 1. Advantageously, a carrageenan may be present in the complex which may be in the form of lambda or jota but preferably kappa-carrageenan. The amount of carrageenan present in the fortified food product can be an amount sufficient to provide from 0.005 to 0.1%, preferably from 0.1 to 0.05% and more preferably from 0.01 to 0.02% by weight, based on the weight of the food product . Accordingly, a fortified food product comprising a fortifying amount of a complex formed by the interaction of an alkaline source of calcium with a mixture of lactic and citric acids is also provided. The fortified food product can be, for example, a formula for infants, a product based on milk or soy protein, a liquid nutritional product or a confectionery product, for example, complete protein product, a milk of protein product of hydrolyzed whey, caffeine or a drink containing whey. The amount of the complex present in the fortified food product can be from 0.05 to 5%, preferably from 0.1 to 2.5%, and more preferably from 0.2 to 1.3% by weight, based on the weight of the food product. Advantageously, a carrageenan can be added to the food product, preferably before the complex is added to the food product. Carrageenan may be the lambda or jota form, but preferably it is kappa-carrageenan. The amount of carrageenan present in the fortified food product can be from 0.005 to 1%, preferably from 0.1 to 0.05%, and more preferably from 0.01 to 0.02% by weight, based on the weight of the food product. Carrageenan can also be added to the food product in the form of an aqueous solution or suspension, or as a dry powder. Instead of first forming the complex and then adding it to the food product, the ingredients of the complex (an alkaline source of calcium with a mixture of lactic and citric acids) can be added to the food product to be fortified, for example a food product liquid such as milk or a milk drink, either simultaneously or one after another where they interact to form the complex. In this embodiment, one or both of the ingredients can be added in solid form, or as solutions or dispersions to provide the fortified food product. The present invention further provides a process for preparing a fortified food product which comprises adding an alkaline source of calcium with a mixture of lactic acid and citrus to the food product and forming the complex within the food product.

EXAMPLES The following examples further illustrate the present invention.

Example 1 The following example demonstrates the way in which a calcium complex is prepared with the formula [Ca Citr0.67 Lact]. Citric acid (2.10 grams) is dissolved in 80 g of water at room temperature. To the solution is added, under agitation, 2.22 grams of a 50% lactic acid solution.

A dispersion of 1.11 grams of calcium hydroxide is prepared in 14.57 grams of water at 20 ° C. The calcium hydroxide suspension and the solution of the two acids are combined and mixed for 10 minutes until a clear solution is formed.

The resulting solution is added to 80 grams of water at 20 ° C and the pH is adjusted from 6.6 to 7.0. The resulting solution is divided into two portions. One portion is stored at room temperature and the other is stored under refrigerated conditions. The samples taken after 2 and 4 weeks are considered to be stable (without sedimentation or coagulation) to both storage conditions. The taste of the solutions was tested by a panel of tasters of three people who considered it acceptable by the onádica test.

Example 2 The following example demonstrates how to prepare a calcium complex with the formula [Ca Citr0-67 Lact] and how to use the complex to fortify milk: citric acid (2.10 grams) was dissolved in 80 grams of water at room temperature. To the solution, 2.22 grams of a 50% lactic acid solution was added with stirring. A dispersion of 1.11 grams of calcium hydroxide was prepared in 14. 57 grams of water at 20 ° C. The calcium hydroxide suspension and the solution of the two acids were combined and mixed for 10 minutes until a clear solution formed. 0.15 grams of kappa-carrageenan were dissolved in 50 grams of milk. The milk was heated to 74 ° C (165 ° F) for 5 minutes, and then cooled to 20 ° C. The carrageenan / milk mixture and 4.0 grams of dry milk without fat were added to 846 grams of milk. Subsequently, the aqueous calcium complex (100 g) was added to the milk and the pH was adjusted from 6.6 to 7.0.

The fortified milk is pasteurized and stored under refrigerated conditions. The mixture was considered to be stable (without sedimentation or coagulation) for 3 weeks. A judgment was made regarding the taste of the product through a panel of three tasters who considered it acceptable through the monadic test.

Example 3 The following example demonstrates the way in which a calcium complex is prepared with the formula [Ca Citr0-67 Lact0.5] 0-5-: Citric acid (2.10 grams) was dissolved in 80 grams of water at room temperature. To the solution was added under stirring 1.11 grams of a 50% lactic acid solution. A dispersion of 1.11 grams of calcium hydroxide in 15.68 grams of water at 20 ° C was prepared. The calcium hydroxide suspension and the solution of the two acids were combined and mixed for 10 minutes until a clear solution formed. The resulting solution was added to 800 grams of water at 20 ° C and the pH was adjusted from 6.6 to 7.0. The resulting solution was divided into two portions. One portion was stored at room temperature and the other was stored under refrigerant conditions. Samples taken after 2 and 4 weeks were considered stable (without sedimentation or coagulation) to both storage conditions. The taste of the solutions was considered by a panel of tasters of three people who considered it acceptable through the monadic test. 4 The following example demonstrates how to prepare a calcium complex with the formula [Ca Citr067 Lact0.5] 0-5"and how to use the complex to fortify milk: citric acid (2.10 grams) was dissolved in 80 g of water at room temperature To the solution, 1.11 grams of a 50% lactic acid solution was added with stirring, a dispersion of 1.11 grams of calcium hydroxide in 14.57 grams of water at 20 [deg.] C. The suspension of calcium hydroxide and the Solution of the two acids was combined and mixed for 10 minutes until a clear solution formed. To 50 grams of milk, 0.15 grams of kappa-carrageenan were dissolved. The milk was heated to 74 ° C (165 ° F) for 5 minutes, and then cooled to 20 ° C. The carrageenan / milk mixture and 4.0 grams of dry milk without fat were added to 846 grams of milk. The aqueous calcium complex was then added to the milk and the pH was adjusted from 6.6 to 7.0 The fortified milk was pasteurized and stored under refrigerated conditions. The sample was considered stable (without sedimentation or coagulation) for 3 weeks. The flavor of the product was tested by a panel of tasters of three people who considered it acceptable by the monadic test.

Example 5 The following example demonstrates how to prepare a calcium complex with the formula [Ca Citr0.33 Lact] 0: citric acid (1.05 grams) was dissolved in 80 grams of water at room temperature. To the solution was added under agitation 2.22 grams of a 50% lactic acid solution. A dispersion of 1.11 grams of calcium hydroxide was prepared in 15.62 grams of water at 20 ° C. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed. The resulting solution was added to 800 grams of water at room temperature and the pH was adjusted from 6.6 to 7.0. The resulting solution was divided into two portions. One portion was stored at room temperature and the other was stored under refrigerated conditions. Samples were taken after 2 and 4 weeks and were considered stable (without sedimentation or coagulation) to both storage conditions. The flavor of the solutions was tested by a panel of three tasters who considered it acceptable by the monadic test.

Example 6 The following example demonstrates how to prepare a calcium complex with the formula [Ca Citr0-33 Lact] 0 and how to use the complex to fortify milk: citric acid (1.05 grams) was dissolved in 80 grams of water at room temperature . To the solution was added under agitation 2.22 grams of a 50% lactic acid solution. A dispersion of 1.11 grams of calcium hydroxide was prepared in 15.62 grams of water at 20 ° C. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed. To 50 grams of milk, 0.15 grams of kappa-carrageenan were dissolved. The milk was heated to 74 ° C (165 ° F) for 5 minutes, and then cooled to 20 ° C. The mixture of carrageenan / milk and 4.0 grams of dry milk without fat were added to 868 grams of milk. The aqueous calcium complex was then added to the milk and the pH was adjusted from 6.6 to 7.0. The fortified milk was pasteurized and stored under refrigerated conditions. The mixture was considered stable (without sedimentation or coagulation) for 3 weeks. The flavor of the product was tested by a panel of tasters of six people who considered it acceptable by the monadic test.

Example 7 The following example demonstrates how to prepare a calcium complex with the formula [Ca Citr0.5 Lact0.5] o. Citric acid (1.58 grams) was dissolved in 80 grams of water at room temperature. To the solution was added under agitation 2.22 grams of a 50% lactic acid solution. A dispersion of 1.11 grams of calcium hydroxide in 16.2 grams of water at 20 ° C was prepared. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed. The resulting solution was added to 800 grams of water at room temperature and the pH was adjusted from 6.6 to 7.0. The resulting solution was divided into two portions. One portion was stored at room temperature and the other was stored under refrigerated conditions. Samples were taken after 2 and 4 weeks and were considered stable (without sedimentation or coagulation) to both storage conditions. The flavor of the solutions was tested by a panel of tasters of six people who considered it acceptable by the monadic test.

Example 8 The following example demonstrates how to prepare a calcium complex with the formula [Ca Citr0.5 Lact0.5] ° and how to use the complex to fortify milk: citric acid (1.58 grams) was dissolved in 80 grams of water room temperature. To the solution, 2.22 grams of a 50% lactic acid solution was added with stirring. A dispersion of 1.11 grams of calcium hydroxide in 16.2 grams of water at 20 ° C was prepared. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed. To 50 grams of milk, 0.15 grams of kappa-carrageenan were dissolved. The milk was heated to 74 ° C (165 ° F) for 5 minutes, and then cooled to 20 ° C. The mixture of carrageenan / milk and 4.0 grams of dry milk without fat were added to 868 grams of milk. The aqueous calcium complex was then added to the milk and the pH was adjusted from 6.6 to 7.0. The fortified milk was pasteurized and stored under refrigerated conditions. The mixture was considered stable (without sedimentation or coagulation) for 4 weeks. The flavor of the product was tested by a panel of tasters of six people who considered it acceptable by the monadic test.

Example 9 The following example demonstrates how to prepare a calcium complex with the formula K0-5 [Ca Citr0_5 Lact0.5] °: citric acid monohydrate (2.10 grams) was dissolved in 60 grams of water at room temperature. To the solution was added under stirring 1.11 grams of a 50% lactic acid solution. A dispersion of 1.11 grams of calcium hydroxide was prepared in 15.7 grams of water at 20 ° C. The calcium hydroxide suspension and two acid solutions were combined and mixed for 10 minutes until a clear solution formed, and then the solution of 0.42 grams of potassium hydroxide in 10 grams of water was added under stirring. The resulting solution was added to 900 grams of water at room temperature and the pH was adjusted from 6.6 to 7.0. The resulting solution was divided into two portions. One portion was stored at room temperature and the other was stored under refrigerated conditions. Samples were taken after 2 and 4 weeks and were considered stable (without sedimentation or coagulation) to both storage conditions. The flavor of the solutions was tested by a panel of tasters of six people who considered it acceptable by the monadic test.

Example 10 The following example demonstrates how to prepare a calcium complex with the formula K0.5 [Ca Citr0-5 Lact0.5] ° and how to use the complex to fortify milk: citric acid monohydrate (2.10 grams) was dissolved in 60 grams of water at room temperature. To the solution were added with stirring 1.11 grams of a 50% lactic acid solution. A dispersion of 1.11 grams of calcium hydroxide was prepared in 15.7 grams of water at 20 ° C. The calcium hydroxide suspension and the two acid solutions were combined and mixed for 10 minutes until a clear solution formed, and then a solution of 0.42 grams of potassium hydroxide in 10 grams of water was added with stirring. To 50 grams of milk, 0.15 grams of kappa-carrageenan were dissolved. The milk was heated to 74 ° C (165 ° F) for 5 minutes, and then cooled to 20 ° C. The carrageenan / milk mixture and 4.0 grams of dry milk without fat were added to 846 grams of milk. The aqueous calcium complex was then added to the milk and the pH was adjusted from 6.6 to 7.0. The fortified milk was pasteurized and stored under refrigerated conditions. The mixture was considered stable (without sedimentation or coagulation) for 4 weeks. The flavor of the product was tested by a panel of tasters of six people who considered it acceptable by the monadic test.

Claims (15)

1. A metastable complex characterized in that it is formed by the interaction of an alkaline source of calcium with a mixture of lactic and citric acids.

2. The metastable complex according to claim 1, characterized in that the alkaline source of calcium is calcium hydroxide, calcium oxide or calcium carbonate.

3. A complex characterized because it has the formula K [Ca Citr0.67 Lact].

4. A complex characterized because it has the formula _5 [Ca Citrg_g7 Lact jj.

5. A complex characterized because it has the formula K [Ca Citr0.33 Lact] 0.

6. A complex characterized because it has the formula K [Ca Citr0.5 Lact0.5] °.

7. A process for preparing a metastable complex, according to claim 1, characterized in that it comprises mixing a suspension of the alkaline source of calcium with the desired amount of a solution of citric and lactic acids.

8. The process according to claim 7, characterized in that carrageenan can be present.

9. The process according to claim 8, characterized in that the carrageenan is kappa-carrageenan.

10. A fortified food product characterized in that it comprises a fortifying amount of a complex formed by the interaction of an alkaline source of calcium with a mixture of lactic and citric acids.

11. The fortified food product according to claim 10, characterized in that the food product is a formula for infants, a product based on milk or soy protein, a liquid nutritional product or a confectionery product.

12. The fortified food product, according to claim 10, characterized in that the amount of the complex present in the fortified food product is from 0. 05 to 5% by weight based on the weight of the food product.

13. The fortified food product according to claim 10, characterized in that it comprises forming a complex by the interaction of an alkaline source of calcium with a mixture of lactic and citric acids and adding the complex to the food product.

14. The process according to claim 12, characterized in that the amount of carrageenan present in the fortified food product is from 0.005 to 0.1% by weight based on the weight of the food product.

15. A process in accordance with the claim 12, characterized in that it comprises adding a fortifying amount of a complex formed by the interaction of an alkaline source of calcium with a mixture of lactic and citric acids. EXTRACT describes a metastable calcium complex formed by the interaction of an insoluble source of calcium and a solution of citric and lactic acids. A fortified food product comprising a fortified amount of the metastable complex and a process for its preparation is described by complex formation and then adding the complex to a food product or forming the complex in the food product.