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Application of Dairy Food Processing Technology Supplemented with Enriched-nutrients for the Elderly: II. The Applicable Technology of Carefoods for the Elderly

고령자를 위한 영양강화 유제품 개발 II. 고령자 영양강화 적용 기술 현황

  • Received : 2019.12.07
  • Accepted : 2019.12.10
  • Published : 2019.12.31

Abstract

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

Acknowledgement

Supported by : 한국식품연구원(Korea Food Research Institute)

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