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Article: Consider calcium citrate when planning fortification.
- Article from:
- Emerging Food R&D Report
- Article date:
- April 1, 1999
CopyrightCOPYRIGHT 1999 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As you may know, calcium has a significant impact on various physiological systems. Not consuming enough of the substance is associated with osteoporosis. Since the body doesn't produce minerals on its own, it completely depends on an external supply through the diet. But with the greater consumption of processed foods, fast foods and ready-to-eat meals, consumers are receiving only a portion of the calcium they need. This situation has led people to balance their calcium intake with enriched foods or supplements.
There are a variety of calcium salts available to the food industry for fortifying foods. These include carbonate, phosphate and citrate. There are ...