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D. R. SORTWELL, Bartek Ingredients Inc., 421 Seaman St., Stoney Creek, ON L8E 3J4, Canada Most soluble Calcium salts that are used to fortify foods and beverages are salts of weak acids. They are often used to fortify beverages that are acidified with Citric and/or Malic Acid, also weak acids. At acidic beverage pHs (pH 3.0 to 4.0), there are many different ionic species present due to the dissociation of the weak acids. The solubility versus pH of Calcium salts in acidic foods and beverages is difficult to predict due to the formation of soluble complexes, such as Calcium Citrate Malate, between the various ionic species present. It is useful to know the solubility versus pH of soluble Calcium salts in order to choose the optimum pH for rapid dissolution of the Calcium salt. The objective was to determine the solubility of Calcium Fumarate, a soluble Calcium salt used in Calcium fortification, versus pH achieved with different acidulants. Various samples with an excess of Calcium Fumarate and with different levels of Citric Acid, Malic Acid, and 90%/10% Citric/Malic Acid were prepared. These samples were heat processed to prevent microbial growth and then stored at room temperature for up to three months. The samples were then analyzed to determine the pH and the Calcium level of the filtrate. The solubility of Calcium Fumarate was calculated from the Calcium level of the filtrate. The results showed that the solubility of Calcium Fumarate reaches a peak of 3 to 4% w/v, depending on the acidulant used, at pHs between 3.3 and 3.5. The use of the acid combination 90%/10% Citric/Malic raised the solubility over that achieved with Citric Acid alone. The dissolution of Calcium Fumarate in fortified foods and beverages is accelerated at pHs less than 4.0. The use of Citric/Malic acid combinations increases solubility and accelerates dissolution.
Session 32, Food Chemistry: Component interactions and processing effects
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |