Enrichment of soybean milk with calcium
1991
Chakamas Prabharaksa | Oolek, A.C. | Steinkraus, K.H. (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Calcium in soymilk was increased to that of human milk by the addition of 0.2 % calcium lactate. It was, however, impossible to raise the calcium content of soymilk to that of cow's milk. The maximum amount of calcium lactate that could be added to soymilk without coagulation of the milk protein was found to be 0.45 % which resulted in about 75 mg of Ca/100 ml of soymilk. This amount was approximately 60 % of the calcium in cow's milk. Sodium citrate had to be added in combination with calcium lactate to reinforce colloidal stability of the milk. The ratio of Ca to P in the milk containing added 0.45 % calcium lactate was comparable to that of cow's milk and at the amount normally consumed daily by infants and children it seemed to meet the requirements of Ca and P.
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