Calcium Fortification in Dairy Products

Transcription

1 Calcium Fortification in Dairy Products by Dr. Miriam Münchbach and Dr. Gerhard Gerstner Photos: Jungbunzlauer Introduction The global market for dairy products with claims is estimated to reach USD 3.8 billion in s with claims are driving growth with total sales of roughly 1 billion and a 5.1% increase in sales over 52 weeks ending August Having an additional claim on the label translates to increased sales according to Euromonitor International and Nielsen in 2007 [1]. On top of the standard nutritional claims such as with, high in etc, health claims are increasingly exploited both in dairy products to further highlight the health benefits of this well-known functional ingredient. the source but rather a range of different possibilities used commercially (see Table 1): inorganic salts such as carbonate and phosphate from animal or vegetable origin, such as milk (comprised mainly of phosphate) and seaweed (comprised mainly of carbonate) organic salts such as tri citrate, lactate, lactate gluconate and gluconate. The selection of the appropriate source for a specific application is usually based on the consideration of a number of properties associated with the respective product such as solubility, content, taste and bioavailability. Economic considerations are another important factor. Solubility vs. content When fortifying liquid milk products, solubility, dissolution characteristics and stability of ingredients in solution are major issues. There are salts with high solubility like gluconate, lactate, and lactate gluconate, but their drawback is a comparably low content (9-13 % ). The inorganic chloride (36 % ) displays good solubility, but its use is restricted due to its bitter and salty taste. Other inorganic However, feasibility of addition has to be considered as milk products represent a complex food matrix from the technological point of view. This challenge drives mineral salt suppliers such as Jungbunzlauer to offer not only one product but rather a range of different salts (tri citrate and lactate gluconate) to be able to align with food manufacturers applications. This article discusses important nutritional, technological as well as economical aspects of in dairy products with a focus on micronized tri citrate. Common Calcium Sources for Fortification of Dairy Products Looking at the ingredients list of dairy products, it is evident that there is not 4 Product type Ca content Particle size Application Tri Citrate M1098 Tri Citrate M2090 Tri Citrate M7090 Calcium Lactate Gluconate % 98 % < 10 µm 21 % 90 % < 20 µm 21 % 90 % < 70 µm 13 % Not specified (soluble) For critical applications: high concentrations, low viscosity of products etc. Standard product for dairy and soy For low ph products, e.g. fruit preparations at low dosage levels For acidified and low fat neutral dairy and soy drinks

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3 salts with a high content like carbonate and phosphate (38-40 % ), have limited solubility. Tri citrate offers a good combination: The commonly used tetrahydrate form shows a high level (21 %) and moderate solubility (1 g/l). Tri citrate shows improved solubility at ph-values below 4.5 as found in fruit preparations or fruit juices. Contrary to other salts, tri citrate is more soluble at low temperatures (so-called inverse solubility, Figure 1) which can be an advantage for cold and hot food processing, see below. To further increase the solubility and ease of dispersion, Jungbunzlauer has developed different micronized grades of fine tri citrate. At higher levels the micronization grade of tri citrate should be adapted for optimal dispersion and mouthfeel. With the finest micronization grade (M1098; 98 % < 10 µm) tri citrate could even be suspended in dairy products in concentrations of up to 425 mg Ca/100 ml without negative taste effects (see Table 1). The highly soluble lactate gluconate is known to be used in low fat milk or acidified milk drinks. This organic source displays a neutral taste and shows a better stability during the heating step compared to other soluble sources. Taste and Mouthfeel Generally, high levels of, particularly insoluble forms like carbonates and phosphates, tend to produce a chalky mouthfeel and may promote astringency or bitter taste in the finished product. Calcium lactate may impart some bitter notes at high concentrations, comparable to characteristics found for chloride [2]. Calcium carbonate may come across as soapy or lemony, and phosphate has a bland flavor, but imparts a gritty mouthfeel. Negative effects of on taste can be masked with chelating agents (e.g. tripotassium citrate), and the use of stabilizers (e.g. carrageenan) as well as with the addition of flavorings. Tri citrate is considered to be a very neutral tasting salt as masking agents are not necessary, which reduced formulation costs. It is known that using highly soluble salts at high concentrations may lead to adverse effects in dairy applications [3, 4]. The addition of mineral salts, especially, has a strong impact on stability of these products during processing. Due to the fact that more soluble salts result in more free ions in solution and are available for reaction than less soluble salts, complications in the form of sediments can develop with time or when the product is heated during manufacturing. This is the case, if the natural milk components such as phosphate and proteins react with available. Thus, although it might be easier to add highly soluble salts rather than tri citrate to milk products, higher amounts of might be difficult to achieve without control of ph and addition of chelating agents such as potassium citrate [3, 4]. Due to its inverse solubility, tri citrate is less reactive during the heating process, thus minimizing precipitates, fouling and cleaning intervals. Since the particle size and solubility are linked with mouthfeel properties, Jungbunzlauer has developed micronized grades for tri citrate combining excellent dispersion characteristics with a neutral taste profile in final applications. Even if it will sediment at the end of the shelf life, it can easily be re-dispersed by shaking the container, whereas tri phosphate tends to form large particles or chunks which stick to the bottom. Bioavailability Any nutrient s effectiveness depends on its bioavailability, which means how well the human body absorbs and utilises it. On average, only about 10 to 30 % of is absorbed from a mixed diet by healthy adults [5]. Several different factors influence this level, including the type of salt which provides the. Various scientific studies have shown that organic salts outperform inorganic sources such as carbonate and phosphate with regard to their relative bioavailability. Tri citrate and lactate gluconate belong to the highly bioavailable organic sources, proven by extensive human and animal studies and are at least as well absorbed as from plain milk [3, 6]. Economic Considerations vs. Calcium Content Inorganic salts are more economic than organic ones due to their low price and high content. They are chosen if milk beverages manufacturers give priority to price over nutritional value (bioavailability), given that product development and production have accepted or solved technological hurdles (e.g. sedimentation, mouthfeel). Comparing the typical used organic sources on the other hand, they are all in the same price range per kg, except for the more expensive milk minerals. For this reason, the wide range of content of gluconate (9 %), lactate (13 %) or lactate gluconate (13 %) and tri citrate (21 %) has a considerable impact on the raw material cost when the price of is calculated for the product to be fortified. Among the organic salts with high bioavailability and more neutral taste profiles, tri citrate (21 % ) clearly stands out as the most economic option for addition and is the premium choice for milk products. Processing and Applications To achieve a stable suspension in liquid milk products within seconds, a jet mixer (e.g. Ytron-Y, Ytron Germany) can be used at 50 C. This temperature 6

4 is recommended for mixing to lower viscosity and also to avoid damage to the fat matrix of the milk. With conventional stirrers, homogeneous dispersion of tri citrate will take longer, but can be done at cold temperatures (6-8 C), preferably by using a concentrated preslurry with the salt. At these temperatures, tri citrate can also be added to the product stream together with other dry ingredients e.g. via a Venturi blender. There is no particular sequence to be followed; however ingredients increasing viscosity such as thickening agents should be added at the end directly before heat treatment. The described characteristics of micronized tri citrate makes it an ideal salt for all kinds of applications of -fortified dairy products. Some examples from European and US supermarkets are given in Table 1. By adding extra, these products can be fortified to higher levels or simply re-adjusted to the levels of milk (120 mg/100 ml) where raw material selection and ingredients low in result in lower mineral levels. If fruits are used for dairy products, an indirect addition of tri citrate to the milk product via the fruit preparation Table 1: Examples of fortified diary products according to Minel gnpd, Fortified product Ca salt Stabilizer Ca content in 100 ml Nutritional Ca claim Ca health claim and labeld target group drink TCC guar gum 425 mg TCC modified starch, guar gum 320 mg fully satisfy daily needs of contains twice as a regular yoghurt Fat free milk TCP carrageenan 250 mg added TCC, TCP guar gum, locust bean gum, corn starch TCC 240 mg added Milk drink Low fat yoghurt TCC, CLG, sea algae TCC Help keep bones strong 250 mg added For bone growth pectin 200 mg added modified starch, gelatine Milk drink CLG 180 mg Evaporated milk CC carrageenan 169 mg 180 mg enriched with 50 % more than regular milk contains 35 % more Whole milk CGM 166 mg with extra Semi-Skim Milk TCP cellulose, CMC, TSP 160 mg The product provides 35 % of the recommended daily intake of Helps to build and maintain strong, healthy bones and teeth. For kids. Support healthy bone growth The milk promotes healthy bones and teeth, growth and repair, vision and skin, release of energy, healthy blood and nervous system, and pregnancy. Helps to maintain healthy bones Semi-Skim Milk milk -Ca 160 mg 100 % natural Is essential for keeping healthy and strong bone. Milk drink TCC carrageenan 160 mg + 20 % Milk drink TCP guar gum, carrageenan, 130 mg added xanthan CC guar gum, xanthan gum 130 mg added For kids Quark drink TCC modified cornstarch, guar gum 122 mg enriched For kids. For strong bones Low fat yoghurt drink TCC, TCP, CC 120 mg added For kids Milk drink CLG DSP 120 mg added For pregnant and breastfeeding women Abbreviations: CC = carbonate, CGM = gluconate monohydrate, CLG = lactate gluconate, TSP = trisodium phosphate, DSP = disodium phosphate, TCC = tri citrate, TCP = tri phoshate, TPC = tripotassium citrate, TSC = trisodium citrate, CMC = carboxymethylcellulose 7

5 might be the optimum solution. Fruit preparations generally have a lower ph and high citric acid/fruit acid concentration which has a positive effect on solubility/dispersibility of tri citrate. In this application it is therefore possible to use tri citrate M 7090 (90 % < 70 µm) which is also a micronized grade, but with a less strict particle size limit compared to M2090 (90 % < 20 µm) or M1098, which is more cost effective. Besides the fortification aspect, tri citrate also has a positive stabilising influence in the fruit preparation as pectinate bridges are built which improve the firmness of the fruit texture. Conclusions The challenge for dairy product manufacturers is to provide a product having high content with good taste and appealing properties. Since micronized tri citrate has been available, it has replaced inorganic as well as organic salts in dairy applications. An important explanation from the technological standpoint is that especially in the milk matrix, a highly dispersible salt has advantages over highly soluble alternatives. Among the organic salts with high bioavailability and more neutral taste profiles, tri citrate (21 % ) clearly stands out as one of the most economic options for addition and is seen to be the main choice for milk products. Very recently, health claims received an overall positive opinion, whereas probiotics or botanical substances received a negative rating from the EFSA. Thus, with its beneficial effects on human health are here to stay as one of the top functional ingredients for dairy products. Key No The Authors Dr. Gerhard Gerstner is Business Development Manager Health & Nutrition for Jungbunzlauer in Ladenburg, Germany. Dr. Miriam Münchbach is Technical Service Manager for the food ingredients company Jungbunzlauer. She is the technical service contact for Jungbunzlauer s HealthyChoices portfolio of highly bioavailable organic mineral salts of, magnesium, potassium and zinc which are produced in dedicated facilities in Ladenburg, Germany and Pernhofen, Austria. References [1] Euromonitor International and Nielsen. [2] Tordoff, M.G. Some basic physophysics of salt solutions. Chemical Senses 21, (1996) [3] Flynn, A.; Cashman, K. Calcium. In: Hurrel, R. (ed.) The Mineral Fortification of Foods, Leatherhead International Ltd, Surrey, England (1999) [4] Reddy, S.; Sher, A.; Van Vadehra, D.; Wredal, E.R. Calcium complex and a process of making a food fortified with. US Patent 5,928,691 (1999) [5] National Research Council. Calcium, In: Recommended Dietary Allowances: 10 th edition. Report of the Subcomittee on the Tenth Edition of the RDA. Food and Nutrition Board and the Commission of Life Sciences. Washington D.C.; National Academy Press, (1989) [6] Gerstner, G How can we get more? International Food Ingredients 3, (2003) Green Top Snacks Goes Green with Rosemary Extract Photo: Vitiva Green Top Snacks Ltd., UK, a leading producer of the popular Pork Scratchings snack line has been able to naturally extend shelf life up to 50 % and maintain low oxidation levels for its frying oil by reducing free fatty acid formation with INOLENS 4, a natural rosemary extract formulation. INOLENS 4 offers beneficial antirancidity protection for edible and frying fats and oils, leading to longer shelf life and considerable savings. This sets new standards in the marketplace, says Lee Edwards, Managing Director of Green Top Snacks. Our goal was to use frying oil for our Pork Scratchings Snacks product line for a longer time, without adding any synthetic preservers, and while preventing rancidity and oxidation. 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