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Home , Calcium chloride, Calcium gluconate, Calcium lactate, Potassium citrate, Tricalcium phosphate

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Calcium Fortification in Dairy Products

by Dr. Miriam Münchbach and Dr. Gerhard Gerstner

“the” source but rather a range of as , calcium content, different possibilities used commercially and bioavailability. Economic (see Table 1): considerations are another important factor. • inorganic such as and calcium Solubility vs. calcium content • calcium from animal or vegetable origin, such as calcium (comprised When fortifying liquid milk products, mainly of ) and solubility, dissolution characteristics

Photos: Jungbunzlauer seaweed calcium (comprised mainly and stability of ingredients in of calcium carbonate) solution are major issues. There are Introduction • organic salts such as tricalcium citrate, calcium salts with high solubility like , calcium lactate , calcium lactate, The global market for dairy products gluconate and calcium gluconate. and calcium lactate gluconate, but with calcium claims is estimated to their drawback is a comparably low reach USD 3.8 billion in 2009. Yoghurts The selection of the appropriate calcium calcium content (9-13 % calcium). with calcium claims are driving growth source for a specific application is The inorganic calcium (36 % with total sales of roughly 1 billion and usually based on the consideration calcium) displays good solubility, but a 5.1% increase in sales over 52 weeks of a number of properties associated its use is restricted due to its bitter and ending August 2009. ‘Having an with the respective product such salty taste. Other inorganic calcium additional calcium 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 calcium”, “high in calcium” etc, health claims are increasingly exploited in dairy products to further highlight the health benefits of this well-known functional ingredient.

However, feasibility of calcium addition has to be considered as milk products represent a complex food matrix from the technological point of view. This challenge drives suppliers such as Jungbunzlauer to offer not only one product but rather a range of different calcium salts (tricalcium citrate and calcium lactate gluconate) to be able to align with food manufacturers’ Product type Ca content Particle size Application applications. For critical applications: high Tricalcium Citrate 21 % 98 % < 10 µm concentrations, low viscosity This article discusses important M1098 of products etc. nutritional, technological as well as economical aspects of calcium in dairy Tricalcium Citrate 21 % 90 % < 20 µm Standard product for dairy products with a focus on micronized M2090 tricalcium citrate. For low pH products, e.g. Tricalcium Citrate 21 % 90 % < 70 µm fruit preparations at low Common Calcium Sources for M7090 Fortification of Dairy Products dosage levels Calcium Lactate Not specified For acidified and low fat Looking at the ingredients list of dairy 13 % Gluconate 13 (soluble) neutral dairy products, it is evident that there is not

4 food Marketing & Technology · February 2010 Ingredients

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

6 food Marketing & Technology · February 2010 Ingredients

is recommended for mixing to lower Venturi blender. There is no particular and US supermarkets are given in Table 1. and also to avoid damage to the sequence to be followed; however By adding extra calcium, these products fat matrix of the milk. With conventional ingredients increasing viscosity such as can be fortified to higher levels or simply stirrers, homogeneous dispersion of thickening agents should be added at re-adjusted to the calcium levels of milk tricalcium citrate will take longer, but the end directly before heat treatment. (120 mg/100 mL) where raw material can be done at cold temperatures (6-8 °C), selection and ingredients low in calcium preferably by using a concentrated pre- The described characteristics of result in lower mineral levels. slurry with the calcium salt. At these micronized tricalcium citrate makes temperatures, tricalcium citrate can also it an ideal calcium salt for all kinds of If fruits are used for dairy products, an be added to the product stream together applications of calcium-fortified dairy indirect addition of tricalcium citrate to with other dry ingredients e.g. via a products. Some examples from European the milk product via the fruit preparation

Table 1: Examples of calcium fortified diary products according to Minel gnpd, 2007-2009

Ca content Ca health claim and labeld target Fortified product Ca salt Stabilizer in 100 ml Nutritional Ca claim

fully satisfy daily needs of Yoghurt drink TCC guar gum 425 mg calcium modified starch, contains twice calcium as Yoghurt TCC 320 mg Help keep strong guar gum a regular yoghurt Helps to build and maintain strong, Fat free milk TCP carrageenan 250 mg added calcium healthy bones and teeth. guar gum, locust Yoghurt TCC, TCP bean gum, corn 250 mg added calcium For growth starch For kids. Support healthy bone Yoghurt TCC 240 mg added calcium growth TCC, CLG, Milk drink sea algae pectin 200 mg added calcium calcium modified starch, Low fat yoghurt TCC 180 mg enriched with calcium gelatine 50 % more calcium than Milk drink CLG 180 mg regular milk contains 35 % more Evaporated milk CC carrageenan 169 mg calcium The milk promotes healthy bones and teeth, growth and repair, vision and Whole milk CGM 166 mg with extra calcium skin, release of energy, healthy blood and nervous system, and . The product provides cellulose, CMC, Semi-Skim Milk TCP 160 mg 35 % of the recommended Helps to maintain healthy bones TSP daily intake of calcium Is essential for keeping healthy and Semi-Skim Milk milk -Ca 160 mg calcium 100 % natural strong bone. Milk drink TCC carrageenan 160 mg + 20 % calcium guar gum, Milk drink TCP carrageenan, 130 mg added calcium xanthan guar gum, Yoghurt CC 130 mg added calcium For kids xanthan gum modified Quark drink TCC cornstarch, guar 122 mg calcium enriched For kids. For strong bones gum Low fat yoghurt TCC, TCP, 120 mg added calcium For kids drink CC

For pregnant and Milk drink CLG DSP 120 mg added calcium women

Abbreviations: CC = calcium carbonate, CGM = calcium gluconate monohydrate, CLG = calcium lactate gluconate, TSP = , DSP = disodium phosphate, TCC = tricalcium citrate, TCP = tricalcium phoshate, TPC = tripotassium citrate, TSC = trisodium citrate, CMC = carboxymethylcellulose food Marketing & Technology · February 2010 7 Ingredients

might be the optimum solution. Fruit dispersible calcium salt has advantages portfolio of highly bioavailable organic mineral preparations generally have a lower over highly soluble alternatives. salts of calcium, , potassium and pH and high /fruit acid Among the organic salts with high which are produced in dedicated facilities in which has a positive effect bioavailability and more neutral taste Ladenburg, Germany and Pernhofen, Austria. on solubility/dispersibility of tricalcium profiles, tricalcium citrate (21 % calcium) citrate. In this application it is therefore clearly stands out as one of the most References possible to use tricalcium citrate M 7090 economic options for calcium addition [1] www.factsfiguresfuture.com; Euromonitor (90 % < 70 µm) which is also a micronized and is seen to be the main choice for International and Nielsen. grade, but with a less strict particle size milk products. [2] Tordoff, M.G. Some basic physophysics of limit compared to M2090 (90 % < 20 µm) calcium salt solutions. Chemical Senses or M1098, which is more cost effective. Very recently, calcium health claims 21, 417-424 (1996) Besides the fortification aspect, tricalcium received an overall positive opinion, [3] Flynn, A.; Cashman, K. Calcium. In: citrate also has a positive stabilising whereas probiotics or botanical Hurrel, R. (ed.) The Mineral Fortification influence in the fruit preparation as substances received a negative rating of Foods, Leatherhead International Ltd, calcium pectinate bridges are built which from the EFSA. Thus, calcium with its Surrey, England (1999) improve the firmness of the fruit texture. beneficial effects on human health are [4] Reddy, S.; Sher, A.; Van Vadehra, D.; here to stay as one of the top functional Wredal, E.R. Calcium complex and a Conclusions ingredients for dairy products. process of making a food fortified with Key No. 72557 calcium. US Patent 5,928,691 (1999) The challenge for dairy product [5] National Research Council. Calcium, In: manufacturers is to provide a product The Authors Recommended Dietary Allowances: 10th having high calcium content with good Dr. Gerhard Gerstner is Business edition. Report of the Subcomittee on taste and appealing properties. Since Development Manager Health & Nutrition the Tenth Edition of the RDA. Food and micronized tricalcium citrate has been for Jungbunzlauer in Ladenburg, Germany. Nutrition Board and the Commission of available, it has replaced inorganic Life Sciences. Washington D.C.; National as well as organic salts in dairy Dr. Miriam Münchbach is Technical Service Academy Press, 174-184 (1989) applications. An important explanation Manager for the food ingredients company [6] Gerstner, G How can we get more calcium? from the technological standpoint is that Jungbunzlauer. She is the technical service International Food Ingredients 3, 24-26 especially in the milk matrix, a highly contact for Jungbunzlauer’s HealthyChoices (2003)

Green Top Snacks Goes Green with Rosemary Extract

Green Top Snacks Ltd., UK, a leading “This sets new standards in the offering consumers all the advantages producer of the popular Pork Scratchings marketplace”, says Lee Edwards, of natural products while gaining cost snack line has been able to naturally Managing Director of Green Top Snacks. reduction during the economic crisis”, extend shelf life up to 50 % and maintain ”Our goal was to use frying oil for our says Ohad Cohen, CEO of Vitiva. “Both low oxidation levels for its frying oil Pork Scratchings Snacks product line consumers and producers benefit by by reducing free fatty acid formation for a longer time, without adding using INOLENS® 4 in their products”. with INOLENS® 4, a natural rosemary any synthetic preservers, and while extract formulation. INOLENS® 4 offers preventing rancidity and oxidation”. Pork Scratchings Snacks, derived from beneficial antirancidity protection for natural pork with added seasoning and edible and frying fats and oils, leading to Frying oils are highly susceptible to , market at retail, in food service longer shelf life and considerable savings. oxidation and rancidity which results and under private label in the UK, Spain, in development of unwanted free fatty Portugal and France. “We are very proud acids and aldehydes (such as heptanal, to position our brand as natural and hexanal, acrolein) plus other unwanted healthy”, adds Edwards. compounds that can be harmful to human health and unacceptable for prolonged The supplier is a leading, fast-growing use in frying cycles. INOLENS® 4, an and innovative company providing exclusive natural formulation, maintains advanced, application-specific solutions stability of frying oils by reducing free based on natural extracts for the food, fatty acid formation, extends frying oil cosmetic and nutraceutical industries. shelf life and – most importantly – allows Its extensive portfolio includes: VivOX®, significant annual savings on frying oil INOLENS®, AquaRox® and SyneROX® costs. products. As a science-driven company, they offer extensive technical support to “By using our INOLENS® 4, Green Top help customers launch new products in Snacks has become one of the most a timely manner.

Photo: Vitiva advanced producers of natural snacks, Key No. 72560

8 food Marketing & Technology · February 2010