SI9520125A - Milk product enriched with ground eggshell - Google Patents

Abstract

The invention relates to the use of aseptic or sterile fine ground eggshell in foods based on milk products. As a result, products of good taste are obtained, which are enriched with calcium and which give improved calcium absorption and retention of the total calcium fraction compared with milk product-based food products enriched with calcium from other calcium sources.

Description

FRIESLAND BRANDS B.V.

Dairy product enriched with ground eggshells

The present invention relates to dairy-based foods that have an increased calcium content.

It is well known that dairy products make a significant contribution to human calcium supply. If dairy products are used as the sole source of calcium, significant amounts of this source should be consumed. Therefore, in order to consume the recommended daily doses of calcium, it would be necessary to drink e.g. from 1 to 1,251 milk.

A large number of people consume only a little dairy. In addition, as a result of a proportional increase in the age of the population, the number of people who find it important to take in enough calcium to prevent physical problems caused by calcium deficiency is increasing. One of these physical problems is osteoporosis.

Given the above facts, there is a need for calcium-enriched dairy products.

Accordingly, it is an object of the present invention to provide calcium-enriched dairy-based foods intended to prevent the well-known problems associated with low calcium uptake. It is a particular object of the present invention to provide delicious calcium-enriched dairy products that are properly absorbed by the body in order to ensure a high calcium uptake from a preventive prophylactic point of view.

Milk products with high calcium content are already known from e.g. European patent applications O 449 354. These known dairy products are enriched with inorganic calcium salts such as: CaCO ₃ , CaCl ₂ , Ca (OH) ₂ and Ca ₃ (PO ₄ ) _2, or with organic calcium compounds such as calcium gluconate, calcium citrate, calcium lactate, calcium malate, calcium ascorbate and calcium glycerophosphate as well as mixtures thereof.

According to the present invention, it has surprisingly been found that by using finely ground eggshells as a source of calcium for dairy products, we obtain a product that enhances the absorption and retention of calcium by the total calcium fraction in the consumer's body compared to known calcium-enriched dairy products from other calcium sources.

In general, a daily uptake of about 3 g of eggs is recommended for the preventive use of ground eggshells.

The present invention also relates to dairy-based foods supplemented with aseptically obtained and / or sterilized finely ground eggshells or those containing few germs.

Methods for preparing the type of ground eggshell used in the articles of the present invention are known. In this connection, we refer specifically to European patent application 0 347 899, U.S. Pat. No. 3,558,771 and JP-60-259160. Although eggshells originating in all species of birds can actually be used, ground eggshells are preferably prepared from the eggshells. In a characteristic analysis of ground eggshells of hens' eggs, they are found to contain about 38% calcium, 0.4% magnesium and 0.1% phosphorus. Calcium is essentially present in the form of CaCO ₃ .

EP-A-0 347 899 describes pharmaceutical compositions for the treatment of diseases or problems caused by calcium deficiency. While the object of the present invention is to provide a prophylactically effective product, however, EP-A-0 347 899 focuses more on medical applications. This patent application states that a product made by a known process is the most effective in powder form and is preferably ingested orally. It does not, however, state anything from which an expert might conclude that the use of the eggshell products described above or in combination with dairy products leads to improved calcium absorption and retention from the total calcium fraction.

JP-60-259160 does not contain such an indication either. This Japanese post describes the hardening of bakery raw materials or raw materials for ground seafood to provide optimally processed foods for growing children, growing up, or pregnant and lactating mothers.

US Patent 3,558,771 uses ground eggshells as a locally applied injury treatment agent. Oral use in any form and for any purpose is neither mentioned nor presented.

Due to the nature of the material to which the egg shell product is to be added, it is essential to add aseptically obtained and / or sterile ground eggshells or ones that have little germ. To this extent, ground eggshells need only be treated physically. Chemical treatments such as contacting egg shells with highly alkaline and / or oxidizing agents such as e.g. prescribed in Canadian Patent Specification 728,606 and JP-53-44662, are unnecessary and even unwanted because they do not lead to optimum results and require additional process steps. The ground eggshells used in accordance with the present invention are obtained under aseptic conditions and / or by erecting heat germs.

The milk product enriched in calcium from ground eggshells according to the present invention has a relatively high calcium concentration or density. It is possible, for example, to increase the calcium content of whole milk to such an extent that it is necessary for an adult person to consume only 500-700 ml of milk earlier than about 1-1.25 1 to achieve the required daily calcium intake. Milk dry matter contains 1.2% calcium, 0.1% magnesium and 1% phosphorus, with more of the calcium in colloidal form than phosphates. Ground eggshells of about 3 g per 40 g of dry matter may be added to the milk to produce a good calcium-enriched product.

In fact, the amount of ground eggshells that can be used in the products of the invention depends on the consistency of the product to be enriched and the mouth feel that the enriched product must have. Structured or more viscous dairy products, such as e.g. yogurt, curd, spreads, puddings, foams, creams and cheese all help to prevent the deposition of relatively heavy ground eggshells. Furthermore, egg shells should not be added in an amount that causes a more or less dry sensation in the mouth. This amount of ground eggshells also depends on the product. Thus, e.g. in the cottage cheese, the taste in the mouth changes much less rapidly with the addition of a large quantity of ground eggshells than with whole milk. The above aspects are also affected by the fineness of the ground eggshells.

As mentioned above, we found that ground eggshells lead to improved calcium absorption and retention from the total calcium fraction. This is shown by comparing the apparent fecal digestibility coefficients for ground eggshells and calcium carbonate found in pigs. As is well known to those skilled in the art (e.g., Swine and biomedical research, Vol. 1, 2 and 3, Plenum Press, New York, 1986, ed. M.E. Tumbleson), pigs are a suitable animal model for human nutrition research. All this is further elaborated, especially in Case 8.

In a preferred embodiment, the product of the invention is also enriched with a magnesium source such as salt. Magnesium contributes to maintaining a slightly higher pH of extracellular fluids in the body. Due to the slightly higher pH, calcium phosphate salts from bone tissue dissolve less rapidly. It follows from the results of Example 8 (see further) that the digestibility of magnesium is higher with ground eggshells than with other sources of calcium.

Although ground eggshells already contain magnesium ions, additional magnesium sources should be added to dairy products enriched with egg shells, e.g. salts containing Mg to achieve the desired physiological Mg / Ca ratio of 1: 3 to 1:12, inter alia with respect to optimal calcium retention.

Dairy products are described in JP-61-199762 and JP-5991861 in combination with egg shells. These state of the art documents do not disclose any improved calcium absorption and / or retention obtained from this specific combination. Furthermore, there is no indication in these documents from which an expert would conclude on the specific role of magnesium in bone metabolism.

Indeed, JP-61-199762 targets the specific effect of vitamin K on calcium absorption, while dry milk is present as a source of essential amino acids.

JP-69-91861 refers to a combination of the amino acid glycine, citric acid, lactic acid-rich lactic acid, and egg or oyster shells - as well as absorbable calcium granules.

This is preferably achieved even when, depending on the good calcium retention, vitamin D or crude vitamin D-rich raw material such as fish oil is added to milk products enriched with egg shells. Also, lactose, sources of fluorine, vanadium, boron and silicon ions or sources of vitamins such as A, K, C can have a positive effect on the maximum effect of calcium enrichment.

Milk products that can be enriched in accordance with the present invention are liquid, which may or may not be in concentrated, structured, highly viscous and / or fermented form.

Structured or more viscous dairy products, such as yogurt, curd, spreads, puddings, foams, creams and cheese, contribute, as indicated, to prevent the ground eggshells from settling.

Milk-based products according to the present invention may also be in powder form.

Suitable dairy raw materials for the preparation of products include, in accordance with the invention, whole milk, low fat (low fat milk) skimmed milk, cream, whey and foam milk. Derivatives such as caseins, casein phosphopeptides, whey proteins, lactose, whey whey products, milk protein hydrolysates, milk fat fractions and butter as well as powdered products are also useful as raw materials.

It is further possible to add known additives to milk products enriched with ground eggshells, e.g. micro-ingredients such as vitamins, minerals, flavors, amino acids (eg lysine, arginine, glycine, cysteine, methionine), binders, emulsifying agents, antioxidants, additional sugars, vegetable fats or proteins, dextrins, dietary fibers, etc.

The present invention is explained in detail by the examples below. Unless otherwise stated, percentages and parts are always based on the mass of the whole composition.

EXAMPLE 1

The semi-finished product is prepared by dissolving ground eggshells and maltodextrin MD 20 in non-fat milk and drying it by known methods on a roller dryer to form a powder. The resulting semi-finished product is then mixed with the conventional preparation (premix or premix) of the vitamins and minerals in a dry form so that the final product comprises:

parts of non-fat dry milky substance, 5 parts of finely ground egg shells, 24 parts of MD 20 maltodextrin and 3 parts of vitamin-mineral preparation.

A composition containing 100 g is obtained:

20.5% protein, 14% fat, 2400 mg Ca, 500 mg Mg, 7 mg Fe, 3 mg Zn, 250 gg Cu, 94 μ & iodide, 500 IE D3, 2500 μ% / 3-carotene, 2500 IE Vitamin A , 25 mg of vitamin E, 50 μ% of vitamin K, 2500 g of vitamin BI, 4500 g of vitamin B2, 18750 g of niacin, 5000 g of vitamin B6, 500 g of folic acid, 5000 g of pantothenic acid, 5 g of vitamin B12, 75 g of biotin and 150 mg of vitamin C.

The Ca: Mg ratio is 5: 1.

EXAMPLE 2

In accordance with Example 1, prepare the product by mixing, starting from non-fat milk powder, powder prepared by joint drying of ground eggshells and maltodextrin on a roller dryer after having previously dissolved maltodextrin and ground eggshells in water, and vitamin preparation -mineral in dry form.

Compared to the product according to Example 1, the product with improved stability and evaluation is obtained after preparing a milk solution from this powder.

EXAMPLE 3

The powdered product is prepared by dry mixing 6% whole milk powder, 30% powdered product made from skimmed milk and vegetable fat (rapeseed oil + olein + oil rich in ecopentanoic acid and docosahexanoic acid), 31% skimmed milk in powder, 20% whey powder, 8% fibrolin R (containing soluble dietary fiber in the form of inulin), 2% finely ground eggshells and 3% vitamin-mineral preparation.

The product has per 100 g: 22.5% protein, 12.5% fat, 8% dietary fiber, 350 IE of vitamin D3.

The Ca: Mg ratio is 4: 1.

EXAMPLE 4

Prepare a non-fat curd product containing 10 g of milk protein and 3.5 g of carbohydrates per 100 g. With stirring, aseptically add 3 g of ground eggshells per 100 g of this product until a homogeneous, good-tasting product is obtained.

Then fill the portion packs with the product thus prepared.

EXAMPLE 5

According to Example 4, give 3 g of ground eggshells per 100 g in non-fat yogurt containing 4 g of milk proteins, 4 g of carbohydrates and 1.5 g of milk fat per 100 g.

EXAMPLE 6 parts of sweetened condensed whole milk containing 8% milk fat, 20% non-fat milk powder, 45% sucrose and 27% water are mixed with 40 parts of a mixture containing 45% sucrose, 20% finely ground egg shells, % vitamin-mineral preparation and 30% water, and stir until a homogeneous mass is obtained.

The prepared product is packed in the form of pieces.

EXAMPLE 7

Prepare a powder preparation for use in food, e.g. in meat and cakes, with a dry mix of 40% sodium caseinate, 40% egg shells and% lactose-based magnesium preparation (milk sugar).

The Ca: Mg ratio is 4.0: 1.0.

EXAMPLE 8

The following test is performed in pigs to determine the apparent digestibility of calcium.

In this assay, the aseptic ground eggshell is compared to calcium carbonate with a purity exceeding 98% (complexometric determination) from Boom B.V., Meppel, The Netherlands.

Castrated male pigs (COFOK), aged about 5 weeks, weighing approximately 10 kg, are placed in a metabolic cage with a tender bottom. In this cage, the temperature is set to 24 ° C while maintaining the air humidity at a constant level. The metabolic cage is illuminated with daylight and fluorescent lights between 8am and 5pm.

After acclimatization periods of 6 days and pre-test periods of 10 days, the following test is performed within 7 days.

Based on their weight and general health, we select two groups of 6 pigs from 14 animals. Each group receives an experimental diet, with 1% calcium carbonate and the other 1% ground eggshells as the most important source of calcium. The pigs are fed 2 times a day, receiving food in an amount 2.2 times their normal energy requirement. They are fed in a water-to-food ratio of 2.5: 1, with food having the composition as indicated in the table

1.

TABLE 1

Ingredients barley wheat wheat gluten meal flour casein fat ¹ ^ preparation ² ) salt

NaH ₂ PO ₄ .2H ₂ O

MgO khco ₃

L-lysine HCl

L-threonine

L-tryptophan ^& 2 ^Ο 3

DIET COMPOSITION (%)

Diet

I / CaCO ₃

15,00

60.65

8,00

10,00

2.00

1.00

0.20

0.50

0.10

1.00

0.20

0.05

0.05

0.25

II / ground eggshells

15,00

60.65

8,00

10,00

2.00

1.00

0.20

0.50

0.10

1.00

0.20

0.05

0.05

0.25

CaCO ₃ 1.00 ground eggshells - 1.00

Fat composition: coconut fat 10%, tallow 35%, lard 35%, soybean oil 20%

Preparation per 1 kg of food:

9000 IE of Vitamin A, 1800 IE of Vitamin D ₃ , 40 mg of Vitamin E, 5 mg of riboflavin, 30 mg of niacin amide, 12 mg of d-pantothenic acid, 350 mg of choline chloride, 40 μg of Vitamin B ₁₂ , 3 mg of Vitamin K. 50 mg vitamin C, 1 mg folic acid, 0.1 mg biotin, 2.5 mg CoSO ₄ .7H ₂ O, 0.2 mg Na ₂ SeO ₃ .5H ₂ O, 0.5 mg KJ, 400 mg FeSO ₄ .7H ₂ O, 80 mg CuSO ₄ .5H ₂ O, 70 mg MnO ₂ , 200 mg ZnSO ₄ .H ₂ O, 40 mg tylosin

The faeces from pigs are collected in stoma bags, which are attached to the anus, and analyzed. To determine the apparent digestibility of calcium, we measure the total food intake and the total amount of faeces per pig. Flush bags are emptied daily.

The faeces are weighed and stored at -20 ° C until the end of the test period. The faeces are then frozen, ground, homogenized, divided into samples and analyzed for calcium and fat content according to known techniques. We convert these contents to wet feces contents.

The digestibility coefficients (DC) of Ca, Mg, and crude fat are calculated from the amounts of Ca, Mg, and crude fat in diets, the amounts of these components in wet faeces, the intake of food by pigs, and the amount of faeces made by pigs. We determine the average DCs per group. Table 2 summarizes the apparent DCs of calcium, magnesium and crude fat.

Table 2: Coefficients of apparent fecal digestibility of calcium, magnesium and crude fat in diets

Diet component

I / CaCO ₃ II / ground eggshells calcium 66.9 ± 7.9 71.3 ± 3.8 magnesium 34.0 ± 4.6 36.3 ± 4.0 crude fat 77.8 ± 2.1 78.3 ± 1.4

Values are given as mean ± standard deviation.

The digestibility of calcium and magnesium is higher for pigs given ground eggs as a source of calcium than for those given CaCO ₃ > 98%.

By correcting the 100% chromium recovery data, the differences in the digestibility coefficients for calcium and magnesium become even greater (calcium 72.2 vs 66.7; magnesium 38.2 vs 33.4 in favor of ground eggshells).

The eggshell diet shows the same digestibility of the fat fraction as the Cal11 Carbonate diet.

For

Friesland Brands B.V .:

Claims (5)

PATENT APPLICATIONS A dairy-based foodstuff, characterized in that it is supplemented with aseptically obtained and / or sterilized finely ground or little sprouted egg shells and a magnesium source. Food according to claim 1, characterized in that the source of magnesium is a magnesium salt. Food according to claim 1 or 2, characterized in that the Mg / Ca ratio is 1: 3 to 1:12. Food according to one of Claims 1-3, characterized in that it is also enriched with Vitamin D. Food according to one of the preceding claims, characterized in that it is derived from whole milk, non-fat milk, skim milk, cream, whey and / or foam milk.