TH40854A - Enhancing the nutritional value of food items. - Google Patents

Abstract

DC60 (03/08/42) A nutritional enhancer consisting of an enrichment mixture of equal weights of calcium lactate and calcium carbonate stabilized with a glucuronic acid source, and a preparation method consisting of mixing the mixture of equal weights of calcium lactate and calcium carbonate, adding a glucuronic acid source, and adding it to the food product.

Claims (14)

1. A nutritionally enhanced food additive containing equal weights of a mixture of calcium lactate and calcium carbonate, stabilized with a source of glucuronic acid. 2. Nutritional additives pursuant to claim paragraph 1, in which the weight ratio of calcium lactate to calcium carbonate is between 1:2 and 3:1. 3. Food substances that enhance the nutritional value according to Claim 1 or Claim 2, whereby the food substance is milk or dairy products, confectionery products, ice cream or beverages. 4. Food substances that enhance the nutritional value according to any one of the claims 1 through 3, which may include other minerals or vitamins. 5. Nutritional enhancers pursuant to any one of the claims 1 through 4, where the amount of equal weight mixture of calcium lactate and calcium carbonate present in the nutritional enhancer ranges from 0.05 to 5% by weight when calculated on the weight of the nutritional enhancer. 6. A food substance that enhances the nutritional value of any one of the claims 1 through 5, where the source of glucuronic acid is gum arabic. 7. Nutritional enhancers in accordance with claim paragraph 6, where the amount of gum arabic in the nutritional enhancer is between 0.05 and 2.5% by weight, calculated on a weight basis of the food substance. 8. A food additive that enhances the nutritional value of any one of the claims 1 through 7, which contains carrageenan. 9. Nutritional enhancers as per claim 8, where the amount of carrageenan in the nutritional enhancer shall be between 0.005 and 0.1% by weight, calculated on a weight basis of the food substance. 10. A process for preparing nutritionally enhanced food substances, consisting of equal weight mixtures of calcium lactate and calcium carbonate combined with a source of glucuronic acid, and the addition of a glucuronic acid source to the food substance. 11. The process pursuant to claim 10, in which equal weights of a mixture of calcium lactate and calcium carbonate and a portion of glucuronic acid are added as a suspension in water or as a dry powder. 12. The process pursuant to claim 10 or claim 11 in which carrageenan is added to the food product. 13. The process pursuant to claim 12 in which carrageenan is added to food substances in the form of a suspension in water or in the form of a dry powder. 14. Any of the procedures outlined in claims 10 through 13 shall result in the mixing of equal weights of calcium lactate and calcium carbonate, of glucuronic acid, and alternatively, carrageenan, of which equal weights shall be incorporated into the powder form.