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S. Lawlor, Marigot International, Strand Farm, Currabinny, Carrigaline, Cork, NA, Ireland, L. C. DOUGLAS, GTC Nutrition LLC, 600 Corporate Cir., Ste. H, Golden, CO 80401, and M. Hegsted, Louisana State University, Baton Rouge, LA. Health implications of current low intakes of calcium, which span across all age and gender groups, are thought to contribute to such negative effects as increased osteoporosis risk, obesity, type 2 diabetes, high blood pressure, and others. Therefore, fortifying foods with calcium has become a current issue, not only for those interested in avoiding osteoporosis and other conditions, but also for the millions who are motivated to control body weight. CalciLife is a new ingredient that combines a unique, sea plant-derived mineral matrix rich in calcium, magnesium and a variety of trace minerals with the calcium-absorbing power of short chain fructooligosaccharides (scFOS). Recent research shows that this combination significantly increases calcium absorption and has positive effects on bone mineral density and bone mineral content. Further testing of the minerals in humans has suggested an advantage in the control of parathyroid stimulating hormone (PTH), a hormone involved in taking calcium from bone. Therefore, the distinctive mineral matrix may provide advantages, in addition to its contribution of magnesium and trace minerals that are important to bone health. CalciLife also offers increased functionality as an ingredient, as it does not impart any of the chalkiness often associated with mineral enrichment. Further, the scFOS component presents considerable flavor enhancement and masking properties that work well in sweet and savory applications. CalciLife is useful for limiting the beany notes of soy, reduces bitter or off flavors from proteins and high intensity sweeteners, and controls the impression of acidity. It is appropriate for direct compression and is available in soluble and insoluble forms to suit a wide variety of applications. CalciLife can be used to fortify foods such as ice cream and other dairy products, bars, baked goods, soy products, spreads, dressings, and sauces. It is also well suited for use in supplements and nutraceuticals.
Session 1, NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
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