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Interactions of Precipitated Calcium Carbonate (PCC) with Proteins in the Calcium Fortification of Dairy and Non-Dairy Beverages

Calcium fortification of foods and beverages is important to prevent osteoporosis and improve general bone health. This can be challenging because the calcium ion interacts strongly with food components such as proteins. Most previous studies of calcium-protein interactions have utilized soluble calcium sources. Little work is reported on insoluble calcium sources such as calcium carbonate.


Study of Precipitated Calcium Carbonate (PCC) Interactions with Proteins
The Specialty Minerals Inc. (SMI) Healthcare Laboratory studied the interaction of precipitated calcium carbonate (PCC) with proteins used in dairy and non-dairy beverages, including non-fat dry milk, fresh milk, casein, whey, soymilk, and soy protein isolate. Researchers analyzed suspensions of each protein with and without added PCC for changes in pH, viscosity, settling stability and temperature stability, and for the effects of regular and ultra-high-temperature (UHT) pasteurization. The results were presented at a Poster Session of the 2002 Institute of Food Technologists Annual Meeting. 

The conclusions:

  • Because PCC interacts weakly with dairy and non-dairy proteins, calcium fortification should not be difficult.
  • PCC causes a slight rise in pH, most noticeably with soy. The pH can be buffered back.
  • Whole milk pH changes little, as it contains natural buffers.
  • Milk proteins alone—whey and calcium caseinate—buffer pH less than does whole milk.
  • Viscosity is not significantly affected by the addition of PCC, and shows minimal changes over time.
  • When PCC is added, a stabilizer is needed to help keep the calcium carbonate in suspension.
  • Whey protein coagulates at about 70° C / 158° F, and the coagulation is accelerated by calcium chloride, CaCl2. It takes 10 to 20 times as much calcium carbonate to give the same acceleration as the calcium chloride. The whey protein is more tolerant of calcium carbonate than of calcium chloride.

Click here to download a set of PowerPoint slides with details of the study, its materials, methods, and graphs of its results.

Specialty Minerals Precipitated Calcium Carbonates (PCCs) For Beverage Fortification
The SMI PCC used in this study was ViCALity Albafil® PCC, a 0.7 micron prismatic particle. ViCALity Albafil® PCC is the prime recommendation for fortification of beverages and other liquids because of its small particle size, which maximizes suspension and minimizes taste and mouth-feel effects. It is a low-lead PCC, containing less than 500 ppb (parts per billion) lead, so it can be used for many beverage applications which are required to meet California Proposition 65 lead limits.

In a situation that requires even lower levels of lead, but a high level of calcium fortification, there is an ultra-low-lead version of ViCALity Albafil® PCC, called CalEssence® 70 PCC. Both products are made in the SMI plant in Adams, Massachusetts, meet USP and FCC requirements for calcium carbonate, and are certified as Kosher.

Even greater degrees of suspension, with lower settling, can be achieved with nano PCCs. SMI’s nano PCCs, Calofort® U and Multifex-MM® USP PCCs, are true nano particles—only 70 nanometers, or 0.07 micron, in size. They are manufactured in the SMI plant in Birmingham, U.K and are sold as Multifex-MM® PCC in the U.S. and the Asia-Pacific area, and as Calofort® U PCC in Europe and the rest of the world. Multifex-MM® USP PCC is certified as meeting USP and FCC for calcium carbonate, and Calofort® U PCC is certified as meeting EP and BP, as well as E170i Miscellaneous Food Regulations. Both are certified as Kosher.

Click on one of the links below to read more about the use of SMI’s PCCs in milk, soymilk, infant formulas, liquid meal replacements, drinkable yogurts, smoothies, and other calcium-fortified beverages.

 

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