Premium
Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk
Author(s) -
Pathomrungsiyounggul Pattavara,
Grandison Alistair S.,
Lewis Michael J.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02399.x
Subject(s) - chemistry , calcium , calcium carbonate , solubility , phosphate , food science , inorganic chemistry , nuclear chemistry , biochemistry , organic chemistry
Summary Soymilk fortified with 25 m m Ca (Ca carbonate, Ca citrate, triCa phosphate, Ca gluconate or Ca lactate) was compared with the properties of unfortified soymilk (control). Calcium carbonate, Ca citrate and triCa phosphate did not significantly affect [Ca 2+ ], absolute viscosity and particle size of soymilk, but Ca gluconate and Ca lactate significantly increased these properties. The pH of soymilk was significantly increased by adding Ca carbonate but significantly reduced by adding Ca gluconate and Ca lactate. Dry sediment of soymilk increased significantly with the addition of all Ca salts excluding triCa phosphate. Freezing point depression increased significantly only for Ca gluconate and Ca lactate, mainly owing to their higher solubility.