Variation of insoluble calcium salts in protein adsorption and suspension stability when dispersed in sodium caseinate solutions

Research Progress in the Industrial Crystallization of Citrate—A Review

“…The dissolution rate is a key indicator of product quality for powdered products with dissolution requirements, such as pharmaceutical powders and milk powders, and can be greatly increased under micropulverization circumstances. In addition, to achieve rapid dissolution of products, preparing amorphous products is desirable due to the elimination of the energy barrier at dissolution [127,128].…”

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

“…In an ideal situation (i.e., perfectly smooth adsorbent surface), protein will adsorb in a uniform network "2dimensional" structure (Figure 5b); this situation is not very often encountered in practical conditions, as most of the minerals/salts used in food fortification have rough or nonperfectly smooth surfaces, which allows more protein to interact at a "3-D" like dimension level (Figure 5b) as the specific surface area is greater for more irregularly shaped particles (Dolatshahi-Pirouz et al, 2008;Tercinier et al, 2017). Wen et al (2016) demonstrated that the protein-loading capacity in the adsorption of dairy proteins (i.e., caseins) onto three different Ca salts (i.e., Ca carbonate, HA, and tricalcium phosphate) was electrostatically driven, based on the different chemistries of the Ca salts (i.e., CO 3 2− and HCO 3 − for Ca carbonate, PO 4 3− , HPO 4 2− , and H 2 PO 4 − for HA and Ca phosphate) and to the microstructure of the salts. The crystalline and smoother microstructure observed for Ca carbonate compared to other Ca salts, resulted in less protein loading at the particle surface, and thus impairing colloidal stability properties.…”

“…Wen et al. (2016) demonstrated that the protein‐loading capacity in the adsorption of dairy proteins (i.e., caseins) onto three different Ca salts (i.e., Ca carbonate, HA, and tricalcium phosphate) was electrostatically driven, based on the different chemistries of the Ca salts (i.e., CO 3 2− and HCO 3 − for Ca carbonate, PO 4 3− , HPO 4 2− , and H 2 PO 4 − for HA and Ca phosphate) and to the microstructure of the salts. The crystalline and smoother microstructure observed for Ca carbonate compared to other Ca salts, resulted in less protein loading at the particle surface, and thus impairing colloidal stability properties.…”