RU2352148C1 - Dietary supplement and its manufacturing method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to food industry, namely to production of dietary supplement for compensation of calcium insufficiency in human body. Dietary supplement contains milk acid - 12.0-18.5 wt %, calcium lactate - 9.0-15.5 wt %, natrium lactate - 21.9-28.3 wt %, glycerine - 21.4-22.6 wt %, water - the rest. Method of dietary supplement manufacturing provides for adding of 60% natrium lactate water solution in quantity 36.5-47.2 wt % into 80% of milk acid water solution in quantity 15.0-23.1 wt %. After that solution warming to 40-80°C and adding of calcium-bearing ingredient in quantity 2.3-7.1 wt % with continuous mixing until total dissolution of ingredient is performed. Obtained reaction mixture is warmed up to 104-115°C during 10-30 minutes with obtaining of calcium lactate. After that during mixing glycerin is added to mass in quantity 21.4-22.6 %.

EFFECT: dietary supplement with increased calcium content in easy digestible form with its stable condition under long-term storage of the supplement.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to the production of food additives designed to compensate for the lack of calcium in the human body.

A complex food additive is known, consisting of edible organic acids and / or their salts, glycerin, table salt, emulsifiers, flavor and aroma enhancer, essential oils, reducing sugars, gelatin, intended for the production of sausages or wieners with filler (RF Patent 2197871, cl A23L 1/317, 1/314, publ. 14.12.2001). The disadvantage of this complex additive is that it is a dry mixture, which before use is dissolved in hot water with a temperature of 90-92 ° C, which significantly limits its use in food technology.

A calcium-fortified additive is known including food acid and a powdered source of calcium (CaO, CaCO ₃ , CaSO ₄ , Ca ₃ (PO ₄ ) ₂ , (C ₃ H ₅ O ₂ ) ₂ Ca · 5H ₂ O) or a mixture thereof (US Patent 5474793, class A23L 2/02, publ. 12.12.1995). The disadvantage of this supplement is that it is intended only for the production of drinks from non-concentrated fruit juice.

The closest composition of the additive for the same purpose to the claimed composition of the additive in the group of inventions is a liquid food supplement containing an aqueous solution of lactic acid and ionizable calcium, intended for use in the preparation of food products (Application EPO 0456855, class A23L 1/304, publ. 11/21/1991).

The disadvantages of the additive include the fact that it does not have a high enough calcium content from 0.7% to 1.0% and an acidic reaction of the medium, which limits its scope.

Closest to the method of producing a food additive of the same purpose to the claimed one is a method of producing a liquid food additive intended for use in the preparation of food products (Application EPO 0456855, CL A23L 1/304, publ. 21.11.1991).

The disadvantage of this method is that it does not provide a high content of ionizable calcium and has limitations on its use.

The single task to which the group of inventions is directed is the creation of a liquid food supplement, including a high content of calcium.

The single technical result achieved by the implementation of the group of inventions is the stable liquid state of the food additive, which is stable during long-term storage, intended for the production of food products of mass demand and functional purpose.

A single technical result in the implementation of the group of inventions on the subject - the substance is achieved by the fact that in the known food additive containing an aqueous solution of lactic acid and calcium lactate, the feature is that the additive additionally contains sodium lactate and glycerin in the following ratio of components, wt.% :

lactic acid 12.0-18.5 calcium lactate 9.0-15.5 sodium lactate 21.9-28.3 glycerol 21.4-22.6 water rest

Selection of the optimal qualitative and quantitative content of the ingredients included in the food additive provides:

- increased calcium content in a form accessible and easily assimilated by the human body, with a stable state during long-term storage in a fairly wide range of pH values from 4.3 to 6.3 (from acidic to a reaction medium that is close to neutral);

- increased buffer capacity of the additive, which expands the scope of its application in the production of food products of both mass demand and functional purpose.

The liquid state of a food additive, stable during long-term storage, with a high content of calcium, is ensured by the formation of chelate complexes of calcium lactate with glycerin and solvate shells activated by a hydrotropic agent - sodium lactate and a solvent - glycerol.

In addition, the proposed food supplement has antimicrobial, antioxidant and prophylactic detoxicogenic effects due to the introduction of lactic acid and sodium and calcium lactates into the composition of the additive.

And also the additive has improved organoleptic and functional-technological indicators due to the introduction of glycerol and sodium and calcium lactates into its composition.

The specified single technical result in the implementation of the group of inventions on the subject - the method is achieved by the fact that in the known method for producing a liquid food supplement, comprising introducing a calcium-containing ingredient into an aqueous solution of lactic acid while continuously mixing the solution until the ingredient is completely dissolved and then heating the resulting reaction mixture, a feature is in that before introducing the calcium-containing ingredient into the aqueous solution of lactic acid, 60% aqueous solution of sodium actate in an amount of 36.5-47.2 wt.%, while using an 80% solution of lactic acid in an amount of 15.0-23.1 wt.%, the solution is heated to 40-80 ° C, the calcium-containing ingredient is introduced in an amount 2.3-7.1 wt.%, Heating the reaction mixture at a temperature of 104-115 ° C for 10-30 minutes with the formation of calcium lactate, and then with stirring, glycerol is introduced in an amount of 21.4-22.6 wt. %

Further, the group of inventions is illustrated by examples of the compositions of the proposed additives and methods for its preparation.

Table 1 shows examples of the compositions of the proposed food additives, depending on the method of its preparation, in table 2 - the characteristics of the proposed food additives and known.

The method of producing additives is as follows.

15.0-23.1 wt.% 80% aqueous solution of lactic acid and 36.5-47.2 wt.% 60% aqueous solution of sodium lactate are fed into the apparatus, the mixture is heated to 40-80 ° C, then with continuous stirring 2.3-7.1 wt.% calcium oxide or calcium carbonate are added. The process is carried out at a temperature of 104-115 ° C for 10-30 minutes until complete dissolution of calcium oxide or calcium carbonate with the formation of calcium lactate. In the resulting reaction mixture, 21.4-22.6 wt.% Glycerol is added with stirring. At the end of the mixing process, check the pH of the obtained additive, which, depending on the set value, varies from 4.3 to 6.3. Then the resulting additive is filtered, cooled and packaged.

The method is illustrated by the following examples illustrating the method for producing 100 kg of the proposed food additives of compositions 1, 2 and 3 (table 1).

Example 1

23.1 kg of 80% lactic acid and 36.5 kg of 60% sodium lactate are loaded into the apparatus, the mixture is heated to 40 ° C, then 2.3 kg of calcium oxide are introduced with continuous stirring and the reaction mixture is reacted during the interaction of the components heated to a temperature of 104 ° C for 30 min until complete dissolution of calcium oxide with the formation of calcium lactate in an amount of 9.0 wt.%. 22.6 kg of glycerol are introduced into the resulting reaction mixture with stirring, and then the characteristics of the obtained additive are checked. Then the resulting additive is filtered, cooled and packaged.

Characteristics of food additives composition 1 are presented in table 2.

Example 2

18.8 kg of 80% lactic acid and 42.4 kg of 60% sodium lactate are loaded into the apparatus, the mixture is heated to 60 ° C, then 5.1 kg of calcium carbonate are introduced with continuous stirring and during the interaction of the components with stirring and removal of the resulting carbon dioxide, the reaction mixture is heated to a temperature of 110 ° C. The process is carried out at this temperature for 20 minutes until complete dissolution of calcium carbonate with the formation of calcium lactate in an amount of 11.1 wt.%. 22.5 kg of glycerol are added to the resulting reaction mixture with stirring, after which the characteristics of the obtained additive are checked. Then the resulting additive is filtered, cooled and packaged.

Characteristics of food additives composition 2 are presented in table2.

Example 3

15.0 kg of 80% lactic acid and 47.2 kg of 60% sodium lactate are loaded into the apparatus, the mixture is heated to 80 ° C, then 7.1 kg of calcium carbonate are introduced with continuous stirring and during the interaction of the components with stirring and removal of the resulting carbon dioxide, the reaction mixture is heated to a temperature of 115 ° C. The process is carried out at this temperature for 10 minutes until complete dissolution of calcium carbonate with the formation of calcium lactate in an amount of 15.5 wt.%. 21.4 kg of glycerol are introduced into the resulting reaction mixture with stirring, and then the characteristics of the obtained additive are checked. Then the resulting additive is filtered, cooled and packaged.

The characteristics of the food additive composition 3 are presented in table 2.

The data presented in table 2 indicate that the result is a food supplement that, compared with the closest analogue, has a higher calcium content in a form accessible and easily absorbed by the human body, and a buffer capacity value, a longer shelf life with a steady state it and a wide range of pH values from 4.3 to 6.3. At the same time, the calcium in the additive is in a form accessible and easily absorbed by the human body, with a stable state of it with long shelf life of the additive.

Table 1 The ratio of components in a food additive, depending on the method of its preparation The composition of the dietary supplement Content, wt.% lactic acid sodium lactate calcium lactate glycerol water one 18.5 21.9 9.0 22.6 rest 2 15.0 25,4 11.1 22.5 rest 3 12.0 28.3 15,5 21,4 rest

table 2
Characteristics of the proposed nutritional supplement and known The composition of the dietary supplement Additive Characteristic Value pH Mass fraction of calcium,% Buffer capacity, ml 0.1 n HCl Organoleptic indicators Duration of storage without crystallization, months one 4.2 1.65 418 Light yellow clear syrupy liquid 7 2 5.7 2.03 524 7 3 6.3 2.84 567 7 4 (prototype) 3.0 0.70 127 Light yellow clear liquid Up to 7

Claims (2)

1. A nutritional supplement containing an aqueous solution of lactic acid, calcium lactate, characterized in that it additionally contains sodium lactate and glycerin in the following ratio, wt.%:
lactic acid 12.0-18.5 calcium lactate 9.0-15.5 sodium lactate 21.9-28.3 glycerol 21.4-22.6 water rest 2. A method of obtaining a liquid food supplement, comprising introducing a calcium-containing ingredient into an aqueous lactic acid solution while continuously mixing the solution until the ingredient is completely dissolved and then heating the resulting reaction mixture, characterized in that before adding the calcium-containing ingredient to the aqueous lactic acid solution, 60% is first introduced an aqueous solution of sodium lactate in an amount of 36.5-47.2 wt.%, while using an 80% solution of lactic acid in an amount of 15.0-23.1 wt.%, heat the solution to 40-80 ° C, the calcium-containing ingredient is introduced in an amount of 2.3-7.1 wt.%, the reaction mixture is heated at a temperature of 104-115 ° C for 10-30 minutes with the formation of calcium lactate, and then with stirring glycerol is introduced in the amount of 21.4-22.6 wt.%.