DAIRY
Optimise
your calcium fortification With the latest launch of high performance Tricalcium Citrate 4-hydrate superfine, Dr. Paul Lohmann has introduced a new product to the dairy industry that delivers on taste, texture and nutritional value. Moving from a niche position as a health ingredient for nutritional supplements, Tricalcium Citrate 4-hydrate superfine has become a favourite of dairy food and milk substitute manufacturers.
C
onsuming an adequate amount
kinds of dairy products, e.g., milk (1.5%
can-be texture, the ice cream is deemed
of calcium is essential for
fat and 3.5% fat), cream and oat milk. The
nothing less than delightful.
people with increased calcium
test results showed that the superfine
This is a novelty within the dairy foods
requirements like children of school
powder was the best performing product
world. While the consumer benefits from
age, pregnant women, athletes, seniors
within this series of tests, with the slowest
healthy and delicious products providing
or people who have to take resorption-
sedimentation velocity and the smallest
micronutrients to meet their nutrient
inhibiting medication. Calcium aids in
amount of sediment at the bottom of the
requirements in alternative sources. The
preventing deformities and softening of the
testing tubes. Another positive effect is the
dairy industry as well as the dairy analogue
bones such as rickets, osteoporosis or bone
improvement of taste and mouth feeling by
industry benefit from the development of
fractures. Moreover, calcium plays a role in
using the superfine powder.
innovative and appealing products that
muscle function, heart function and in the nervous system.1 Calcium, together with magnesium, is
can be marketed as having high mineral
NICE IN ICE
contents and at the same time are
The special particle design of this insoluble
highly economic.
the best-known mineral in public and is
mineral salt enables the fortification of
the most abundant mineral in the body.
e.g., ice cream with a reasonable amount
TECHNICAL ADVANTAGES
Calcium citrate is the calcium salt of
of calcium, without compromising one bit
Tricalcium Citrate 4-hydrate superfine
citric acid. Citrates occur naturally in the
of flavour. While increasing the nutritious
shows a significant technological
metabolism and are part of every body
value, Tricalcium Citrate 4-hydrate
advantage. In essence, the special calcium
cell. Thus, calcium citrate shows a high
superfine enhances foam structure, volume
citrate grade enables ice cream to be fluffy,
bioavailability. 2 It has no effect on stomach
and optimises the stability of ice cream.
healthy and delicious at once:
acid and is easy to digest. Therefore,
Apart from superior appearance and
• High creaminess
calcium citrate is considered to be one of
texture, the taste profile is enhanced too.
• No chalky taste
the most usable forms of calcium for the
A well-rounded sweetness in vanilla ice
• No sedimentation
human body.
cream is topped off with less bitterness in
• No interaction with milk proteins
chocolate ice cream. With a health claim
• Natural/neutral taste profile
approved ingredient and a creamy-as-
• Well-tolerated with good bioavailability
SUPER FINE RESULTS IN MILK With the newly developed Tricalcium Citrate 4-hydrate superfine, Dr Paul Lohmann ® has found the answer to a high demand on a calcium citrate with a clearly reduced speed of sedimentation in dairy and plant milk products. With this superfine powder, customers will be able to fortify their dairy products with calcium with a significant reduction of sedimentation during the production process. The research and development department did a lot of application trials with Tricalcium Citrate 4-hydrate with different particle sizes like normal powder, micronised powder, fine powder and superfine powder. The products were tested on their performance in different
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September 2021 | FOOD RE VIEW
