Calcium Fortification in Soybean Milk and In Vitro Bioavailability

Chaiwanon, Piangjan; Puwastien, Prapasri; Nitithamyong, Anadi; Sirichakwal, Prapaisri P

doi:10.1006/jfca.1999.0854

Cited by 47 publications

(43 citation statements)

References 6 publications

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Section: Calcium Saltsmentioning

confidence: 84%

“…However, the reported fi nding [ 8 ] shows that addition of potassium citrate and carrageenan results in a higher solubility in soymilk and triCa phosphate-forti fi ed soymilk has satisfactory sensory attributes. Unfortunately, triCa phosphateforti fi ed soymilks have a slightly lower Ca bioavailability than cow's milk [ 8,9 ] . A research team [ 10 ] succeeded in producing triCa phosphate-forti fi ed soymilk without addition of chelating agent and the product was high in Ca (Table 15.1 ), without undesirable fl avour or chalkiness.…”

Section: Calcium Saltsmentioning

confidence: 84%

“…potential chalky mouth-feel leading to astringency or bitter taste in the beverage, can be masked with potassium citrate and carrageenan [ 7 ] . This Ca salt is slightly soluble in soymilk but its solubility is increased in soymilk containing potassium citrate and carrageenan [ 8 ] .…”

Section: Calcium Saltsmentioning

confidence: 99%

“…15.1 . Sugar, from 2 to 7 % (weight/volume) can be added to soymilk to sweeten the product [ 8,12,14 ] . More information for production of CFSM can be found in other studies [ 10,15,19 ] .…”

Section: Calcium-forti Fi Ed Soymilk Productionmentioning

confidence: 99%

“…The in vitro method was chosen for CFSM because it is quicker, less complicated and cheaper [ 8 ] . The in vivo method re fl ects true bioavailability, but it is complicated, time-consuming and costly [ 9 ] .…”

Section: Calcium Bioavailabilitymentioning

confidence: 99%

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Calcium-Fortified Soymilk

Pathomrungsiyounggul

Lewis

Grandison

2013

Handbook of Food Fortification and Health

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Key PointsNatural soymilk has a low content of calcium and is often supplemented with calcium to levels • found in cow's milk. It is possible to supplement with a wide variety of calcium salts. These will have different solubilities • and different effects on the properties of the soymilk. Soymilk is subjected to pasteurisation or sterilisation processes to ensure that it is safe and has a • long shelf life. The main problem arising from addition of soluble calcium salts is that they will reduce heat stability. • This becomes a problem if addition results in a decrease in pH and an increase in ionic calcium. Stabilising salts such as disodium hydrogen phosphate and tri-sodium citrate are useful for improving • heat stability of calcium-forti fi ed soymilk. Calcium salts with low solubility such as calcium carbonate and calcium phosphate can also be • added. One advantage is that they do not change pH and ionic calcium to the same extent as addition of soluble salts. One disadvantage results from their insolubility. How these different combinations of calcium salts and stabilising salts affect properties such as • particle size and viscosity are discussed in this review. It is worthwhile measuring pH and ionic calcium of forti fi ed beverages to gain a better understanding • of their effects on the physical properties and sensory characteristics of soymilk.

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Section: Calcium Saltsmentioning

confidence: 84%

Section: Calcium Saltsmentioning

confidence: 84%

Section: Calcium Saltsmentioning

confidence: 99%

Section: Calcium-forti Fi Ed Soymilk Productionmentioning

confidence: 99%

Section: Calcium Bioavailabilitymentioning

confidence: 99%

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Calcium-Fortified Soymilk

Pathomrungsiyounggul

Lewis

Grandison

2013

Handbook of Food Fortification and Health

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Dairy Substitutes

Campbell¹,

Euston²

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Dairy product substitutes are growing in market share and product range due to an increased demand for lactose free or vegan products. This article will review the range of dairy substitutes available to the consumer, the ingredients (both dairy and nondairy) that are available to manufacturers, and outline the manufacturing processes used. Particular emphasis is placed on alternative and emerging sources of protein that increasingly are being used to replace dairy proteins in foods. The expanding market for plant‐based dairy substitutes will be explored, and recent changes in the law covering the naming of dairy substitute products will be outlined, including the use of the word milk for nondairy beverages.

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Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

Márquez

Wagner

Palazolo

2018

Euro J Lipid Sci & Tech

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The objective is to study the microstructure, rheology, and quiescent stability of oil‐in‐water emulsions prepared with defatted soybean flour dispersions, analyzing the effects of calcium concentration and homogenization method. Dispersions are prepared without or with addition of calcium chloride at different concentrations (30, 60, and 90 mg Ca 100 g−1) and treated by heating (100 °C, 40 min) and high‐pressure homogenization (HPH) at 120 MPa. Emulsions are prepared with homogenized dispersions and sunflower oil by different homogenization methods (high‐speed homogenization, HSH; and HPH at 10 and 20 MPa). The addition of calcium produces a decrease of soluble protein in dispersions, leading to emulsions with higher oil droplet size and aggregation of particles when HSH and HPH are applied, respectively. The highest aggregation degree is observed in the systems with 30 mg Ca 100 g−1, attributed to the formation of a hydrated network of aggregated particles (oil droplets, protein aggregates, and insoluble fibers). Consequently, these emulsions also show the highest viscosity and creaming stability. The findings indicate that calcium can act as a functional ingredient in food emulsions prepared with soybean flour dispersion, because the texture and stability of the system can be controlled by the variation of calcium concentration and homogenization method. Practical Applications: In this study, the impact of calcium addition and homogenization method on the microstructure, rheological behavior, and quiescent stability of o/w emulsions prepared with soybean flour dispersions is assessed. Unlike other works, the strategy used for calcium addition is to promote the interaction of the mineral with proteins and non‐starch polysaccharides present in soybean flour and then reduce the size of aggregates by high‐pressure homogenization. The mentioned strategy can allow the obtaining of vegetable calcium‐rich emulsion‐based products with texture and consistency modulated by the amount of added calcium and the applied homogenization method. Soybean flour dispersions are heated in the presence of different calcium concentrations and then homogenized by high‐pressure homogenization. Emulsions are prepared with homogenized dispersions and sunflower oil by high‐speed or high‐pressure homogenization. The addition of calcium leads to aggregation of particles in emulsions homogenized at high pressure; and good quiescent stability is achieved in emulsions with moderate calcium content.

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Calcium Fortification in Soybean Milk and In Vitro Bioavailability

Cited by 47 publications

References 6 publications

Calcium-Fortified Soymilk

Calcium-Fortified Soymilk

Dairy Substitutes

Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

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