Calcium fortified milk in Asia using co-processed microcrystalline cellulose
1999
Ayling, G. (FMC Food Ingredients Division, Princeton, New Jersey (USA))
The market for nutraceuticals, specially in the beverage industry, continues to grow worldwide, including Asia. Calcium ranks among the more popular minerals used to fortify beverages, particularly dairy beverages. Calcium fortification of recombined and reconstituted milk is specially difficult due to flavour, viscosity and stabilisation issues. Taking these into consideration, FMC has developed a highly effective stabiliser and calcium fortification ingredient in one. The patent pending technology of Avicel-plus CF 2410 is a microcrystalline cellulose (MCC) based ingredient that has been co-processed with calcium carbonate and carboxymethyl cellulose (CMC). The procedure of co-processing MCC with calcium carbonate results in ultra fine insoluble MCC particles which when dispersed in water with proper amount of shear will form a 3-dimensional gel matrix through hydrogen bonding interaction with CMC. The thixotropic gel matrix will provide suspension of calcium carbonate with relatively low viscosity. The resulting calcium fortified recombined milk and chocolate milk with Avicel-plus CF 2410 will have a highly acceptable flavour, good mouthfeel, and good stability during shelf-life.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University of Liège