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Home , Calcium gluconate, Calcium lactate

FOT COVER AUGUST 2002 5/9/02 9:31 pm Page 1

ISSUE 16 AUGUST 2002

presents: Lactate Gluconate – the innovative solution for extra calcium FOT 020-021 JUNGBUNZLAUER EDIT 9/9/02 9:35 pm Page 1

Calcium Lactate Gluconate – the innovative solution for extra calcium

long with current developments of believed to be the ability of mixtures of lactate free calcium . Technical University the overall functional food and gluconate ions to form metastable Munich-Weihenstephan has performed A market, the use of minerals and complexes with calcium ions in solution, detailed studies on taste properties of especially calcium salts is expected which provides additional stability benefits in Jungbunzlauer CLG3. Triangle taste panels to exhibit strong growth rates. The increase in food and beverage applications. with trained students and scientists have demand for supplements and Taste. CLG provides a neutral detected and evaluated differences between food fortified with minerals is taste, even at high concentrations. fortified and non-fortified samples at different forecasted at around 4% per This is especially important for CLG concentrations (Table 2). Total calcium annum, reaching a turnover of food applications, where high levels, where CLG addition could be more than USD 450 Mio in calcium levels must be obtained significantly detected ranged between 120 and Europe, the US and Japan by without negative influence on 200 mg/100 mL for mineral water and whole 2005. Future trends include taste properties of the fortified milk (3.5% fat), respectively. Interestingly, growing consumer concern regarding product. for example CLG fortification could not be detected in and bone health, leading to tends to impart a bitter taste at high concen- apple juice with up to 150 mg/ 100 mL added increased sales of calcium salts1. trations comparable to the negative calcium. Accordingly, without any further Jungbunzlauer ranks among the world’s characteristics found for calcium chloride2. As modification to the apple juice no leading producers of citric acid and gluconic bitterness can be attributed to free calcium unusual/negative taste characteristics could be acid and has also become an important ions concentration, the high complexing found at relevant calcium RDA levels between supplier of organic calcium derivatives. Besides power from the combination of lactate and 15 to 18.7% per 100 mL. Therefore it makes its calcium products tricalcium citrate and gluconate ions does not only increase the sense that for example in near-to-water drinks, , Jungbunzlauer has recently , but also helps to shield the reactive a slight fruity taste can help to prevent the introduced calcium lactate gluconate with detection of added CLG as found in plain unique characteristics for food and beverage mineral water in the Weihenstephan fortification.

Calcium Lactate Gluconate characteristics Calcium Lactate Gluconate, also known as calcium lactogluconate (CLG) is a relatively new product for calcium fortification in food and beverages. It is a mixture of the commonly used calcium sources calcium lactate and calcium gluconate and so far it has served mainly as a pharmaceutical calcium source such as in the well-known effervescent tablets Calcium-Sandoz® (a registered trade- mark of the Novartis AG). The outstanding characteristics of CLG, combining high solubility and neutral taste lead to new applications in a wide range of premium prod- ucts. Solubility. CLG has the highest solubility of all commonly used calcium salts, which is the main functional advantage of this product (Table 1). Its solubility is synergetically enhanced to approx. 400g/L water and well beyond that of the relatively well soluble single components calcium lactate (66g/L) and calcium gluconate (35g/L). The reason for this phenomenon of extremely high solubility is

Table 1. Properties of Jungbunzlauer Calcium Lactate Gluconate compared to commonly used soluble organic calcium salts (in water at room temperature). studies. Calcium content. Due to the fact, that Product Calcium Solubility Solubility % of RDA in CLG is a mixture of calcium gluconate and content [g/L water] [g Ca/L water] 100 mL* calcium lactate, the calcium content is dependent on the ratio of these two substances Calcium lactate 13 % 400 52 650 % and on the final water content of the mixture. gluconate Jungbunzlauer CLG contains approx. 13% calcium, which is very high compared to other Calcium lactate 13 % 66 9 107 % forms of CLG, where the calcium content can pentahydrate be as low as 10%. The improved formulation of 13% calcium has a considerable impact on the Calcium 9 % 35 3 41 % raw material cost, when the price of added gluconate calcium is calculated for the product to be fortified. * RDA (Recommended Daily Allowances) of calcium equals 800 mg per day in the EU. Maximum fortification level. When fortifying food or beverages, the individual

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Applications. CLG is primarily used in Table 2.Triangle taste panel results for Jungbunzlauer Calcium Lactate Gluconate applications where solubility and clarity is (13 % Calcium) added to milk, apple juice and mineral water important, such as • fortified clear beverages • concentrated preparations and pre-blends Matrix Ca added Total Ca % RDA Addition Taste • instant preparations. (mg/100 mL) (mg/100 mL) (100 mL) detected evaluation Due to better stability of beverages fortified via CLG, clear beverages can be Whole milka 150 270 34 Yes* L fortified without the addition of chelating 120 240 30 Yes* L agents4. Higher calcium concentrations can be 80 200 25 Yes** L reached, even in critical applications such as 40 160 20 No J grape and cranberry juice, tea beverages and also concentrated pre-blends. Apple juice 150 150 19 No J 144 144 18 No J Conclusions 136 136 17 No J The challenge for food manufacturers is to 128 128 16 No J provide a product having high calcium 120 120 15 No J content but without sacrificing quality for the added health value. Commonly used calcium Mineral water 144 144 18 Yes* L salts might have negative effects on taste and 136 136 17 Yes* L stability of the final product. Jungbunzlauer 128 128 16 Yes* L Calcium Lactate Gluconate has been 120 120 15 Yes* L formulated to solve these problems because it displays high solubility and stability, combined a Whole milk naturally contains 120 mg of calcium with a neutral taste profile. The introduction *Significance P = 95 %; **Significance P = 99 % of mixed calcium salts displaying optimised characteristics can help to overcome existing problems in applications and is an important characteristics of the different calcium salts concentrated solutions3. As shown in Table 3, prerequisite to explore innovative concepts for (e.g. solubility, taste at high concentrations) concentrations of up to 50% could be food fortification. limit their application as well as the maximum reached within minutes without negative concentration for each product. However, consequences on colour or odour and only References high calcium contents are needed to claim slight influence on pH. In storage stability 1 The Food Additives Market, Leatherhead “calcium” on the label. As shown in Table 1, tests, solutions with concentrations of 5, 10 International Ltd, Surrey (UK), May 2002 the high solubility of CLG in water allows for and 30 % of CLG remained stable at room 2 Tordoff, M.G. Some basic physophysics of calcium solutions. Chemical Senses 21, 417-424 concentrations, which could theoretically temperature for at least one week (data not (1996) reach a maximum fortification level of more shown). These characteristics significantly 3 Engel, K.-H. Technical University Munich- than 6 times of the Recommended Daily reduce the time needed for adding calcium Weihenstephan, Germany, personal Allowances (RDA) of calcium. This excellent during processing. High dissolubility and communication 2002 solubility and complexing power of CLG is an stability can also be deciding factors as to 4 Liebrecht J.W.; Phillips, K.M. Calcium fortified juice-based nutritional supplement and process of making. US Patent 6,106,874 (2000) Table 3. Dissolution characteristics of Jungbunzlauer Calcium Lactate Gluconate 5 National Research Council. Calcium, In: Recommended Dietary Allowances: 10th edition. (CLG) with 13 % calcium Report of the Subcommittee on the Tenth Edition of the RDA. Food and Nutrition Board and the Commission of Life Sciences. Washington D.C.; g CLG/ Calcium Content Dissolution Speed Colour Odour pH value National Academy Press, 174-184 (1989) 100 mL (g/100 mL) (min) 6 Flynn, A.; Cashman, K. Calcium. In: Hurrel, R. (ed.) The Mineral Fortification of Foods, 5 0.7 3 clear neutral 6.8 Leatherhead International Ltd, Surrey, England 10 1.3 3 clear neutral 6.7 (1999) 30 3.9 4 clear neutral 6.4 40 5.2 8 clear neutral 6.4 50 6.5 10 clear neutral 6.3

additional safety aspect to avoid negative when CLG is used in concentrations or instant consequences, such as sedimentation (e.g. preparations. forming of insoluble complexes with other Bioavailability. Any nutrient’s effective- Dr. Gerhard Gerstner ingredients) or bitter taste in the final product. ness depends on its bioavailability, which Jungbunzlauer Ladenburg GmbH Thus, higher calcium fortification levels of means how well the human body absorbs and Dr.-Albert-Reimann-Str. 18 food and beverages are now possible. With utilises it. On average, only about 10 to 30 % D-68526 Ladenburg CLG, required fortification levels can of calcium is absorbed from a mixed diet by Germany generally be achieved without the need of healthy adults5. Several different factors Tel:+49 6203 104 180 modifications to the salt such as micronisation influence this level, one being the type of salt Fax: +49 6203 104 210 to increase dispersability or the addition of providing the calcium. Various scientific Email: sequestering agents. studies have shown that organic calcium salts [email protected] Dissolubility. High dissolubility of a outperform inorganic calcium sources such as www.jungbunzlauer.com calcium salt can have various benefits for its and use in food processing. At Technical with regard to their relative bioavailability. University Munich-Weihenstephan CLG was CLG belongs to the group of highly- tested for important processing parameters bioavailable organic sources, proven by such as dissolution characteristics of highly extensive human and animal studies6.

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