The selection and use of calcium supplements
There are several kinds of calcium salts that can be used for nutritional strengthening in the national standard, among which calcium citrate, calcium gluconate, calcium lactate, calcium lactic acid, calcium gluconate, calcium acetate, amino acid calcium and other calcium salts are soluble in water, and are convenient to use, but the price is relatively low. High protein content in the liquid food (such as liquid milk, vegetable protein drinks, etc.) used, it is easy to cause protein denaturation. Destruction of the original product properties Calcium carbonate, bio-calcium Active calcium, bone calcium Calcium hydrogen phosphate Milk calcium, etc. Insoluble in water, precipitates when used in liquid foods.
Many biological experiments have shown that there is no significant difference in the absorption and utilization of different calcium salts in the human body. Considering the total calcium that can be absorbed and utilized, calcium carbonate is the most economical and safest, and its absorption rate is relatively high, and its calcium content is also high. Higher calcium salts.
Bio-calcium and active calcium are calcium salts processed with oyster shells, which have become increasingly serious in recent years. Easily polluted by heavy metals. Should pay attention to the detection of heavy metal content of raw materials}
Bone calcium is processed from animal bones. As a result, a large part of heavy metals in animals precipitate in bones. Also easily lead to excessive heavy metals, in addition, the source of bone and its components are complex. It is difficult to control the quality of bone calcium.
Milk calcium is a byproduct of the production of desalted whey powder. Because calcium in milk is combined with protein. The body’s absorption and utilization rate can reach 90% after being dried. Loss of biological activity, the formation of inorganic salts, its chemical composition is mainly calcium citrate and calcium carbonate, and ordinary inorganic salt is not much different, the price is higher than ordinary inorganic salt many food industry should consider the actual calcium effect and cost when used .
Calcium gluconate dissolves in water and has a good taste. Calcium-fortified beverages have higher absorption and utilization rates of calcium amino acid than other calcium salts, but they are not easily accepted by the general food companies due to their high prices. Currently, calcium lactate drawers use more calcium salts for food companies, and food companies should pay attention to the use of calcium salts. The left-handed structure of calcium lactate, ie, L-calcium lactate, has a better body absorption effect. Currently there are two kinds of processes for producing calcium lactate: fermentation method and neutralization method. General Chinese manufacturers use fermentation technology. The calcium lactate has a special odor produced after fermentation. The calcium lactate produced by the neutralization method is colorless and odorless, and the quality is better. Food companies should choose different qualities of calcium lactate based on product characteristics and processes. Dry-mixed process generally should not choose excessive calcium lactate.
Lactate calcium gluconate has the advantages of both calcium gluconate and calcium lactate, and is a more efficient source of calcium.
Calcium acetate has a special acetic acid odor. It is not suitable for use in general foods except for the production of high calcium vinegar and sour drinks.