• Title, Summary, Keyword: calcium lactate

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Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract

  • Choi, Jung-Seok;Jin, Sang-Keun;Choi, Yeong-Seok;Lee, Jin-Kyu;Jung, Ji-Taek;Choi, Yang-Il;Lee, Hyun-Joo;Lee, Jae-Joon
    • Food Science of Animal Resources
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    • v.37 no.2
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    • pp.313-319
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    • 2017
  • This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.

Effect of Calcium Supplement on Bioavailability of Calcium in Rats Fed Soy Protein Diet (칼슘 보충제가 콩단백식이를 급여한 흰쥐의 체내 칼슘 이용성에 미치는 효과)

  • 원향례;오주환
    • The Korean Journal of Community Living Science
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    • v.13 no.2
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    • pp.53-61
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    • 2002
  • This study is to find out how the 4 types of calcium salt such as calcium carbonate, calcium phosphate, calcium lactate and calcium citrate in soy protein diet, the vegetable protein source, affect the calcium utilization in the body. To do so, calcium, phosphate and creatinine concentration and ALP activity in blood as well as the content of calcium and ash, the length, weight strength, and the calcium utilization in the bone were measured. Four groups of Sprague-Dawley male rats with the weight of around 180g were fed for 3 weeks with the experimental diet. Each group was fed with the isolated soy protein containing 14% of the diet and the above mentioned 4 types of calcium salt as the calcium source. The results are as follows; 1. There were no differences of the feed intake, weight gain, and feed efficiency among groups. 2. ALP activity in blood was sinificantly high in calcium lactate group(P<0.05), but there were no differences of concentration of calcium, phosphates, and creatinine in blood among groups. 3. The weight, calcium content, calcium ratio in ash and the strength of bone were low when calcium lactate was provided(P<0.05). 4. The content of calcium in the liver was high in calcium lactate group and calcium citrate group(P<.0.05). 5. The exceretion of feces was low in calcium lactate group(P<0.05) and the excretion of urine was also relatively low. In addition, the ratio of absorption and the retention of calcium were high(P<0.05). In summary, out of four types of calcium salt such as calcium carbontate, calcium phosphate, calcium lactate and calcium citrate when calcium lactate was provided the ALP activity in blood was high and the weight, calcium content, calcium ratio in ash and the strength of bone were low. In calcium utilization, the ratio of absorption and retention of calcium were high, however it has lower effect than 3 other calcium types in improving weight, the content of calcium and the strength of bone.

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Quality Characteristics of Soy Ice Creams as Affected by Enzyme Hydrolysis Times and Added Calciums (효소처리시간과 칼슘의 종류를 달리한 칼슘강화 콩아이스크림의 품질특성)

  • 김지영;이숙영
    • Korean journal of food and cookery science
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    • v.19 no.2
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    • pp.216-222
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    • 2003
  • The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

Effects of Calcium Lactate and Acetate on the Fermentation of Kimchi (칼슘락테이트 및 아세테이트가 김치의 숙성에 미치는 영향)

  • 김순동;김일두;박인경;김미향;윤광섭
    • Korean Journal of Food Preservation
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    • v.6 no.3
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    • pp.333-338
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    • 1999
  • This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10$^{\circ}C$. The shelf-life of the kimchi by adding the mixtures of calcium lactate and calcium acetate at the ratio of 0.4:0.1, 0.3:0.2, 0.2:0.1 can be extended approximately 5 days. And, calcium contents of the kimchi tissue increased 46 to 66% against the control products. And also, demage of parenchyma cell was lower, the scores of crispness and overall taste of the kimchi treated were higher than those of the control.

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EFFECT OF CALCIUM LACTATE ON DEMINERALIZATION OF SYNTHETIC HYDROXYAPATITE (유산칼슘이 합성 수산화인회석의 탈회에 미치는 영향)

  • Kim, Dae-Eop
    • THE JOURNAL OF THE KOREAN ACADEMY OF PEDTATRIC DENTISTRY
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    • v.23 no.4
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    • pp.931-936
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    • 1996
  • Many kinds of soluble calcium salts such as calcium lactate are known to reduce the enamel demineralization. In this study, calcium lactate was tested for its effect on the demineralization process of hydroxyapatite. Synthetic hydroxyapatites were used as a standardized material instead of human enamel which is rarely heterogenous. And, for the purpose of hydroxyapatite demineralization, lactic acid was used. By comparing the weight of hydroxyapatite pre-demineralization and post-demineralization, it was possible to examine the effect of calcium lactate on demineralization. The weight of demineralized hydroxyapatite was reduced by about 46% and 59% with 20mM and 40mM calcium lactate, respectively. In conclusion, low concentrations of calcium lactate showed an inhibitory effect on the demineralization of synthetic hydroxyapatite.

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Drowning-out Crystallization of Calcium Lactate for Crystal Size Control (결정입자 제어를 위한 젖산칼슘 용석결정화 기술)

  • Kim, Jong-Min;Chang, Sang Mok;Kim, In-Ho;Koo, Yoon-Mo;Hong, Haehyun;Kim, Woo-Sik
    • Korean Chemical Engineering Research
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    • v.47 no.6
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    • pp.740-746
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    • 2009
  • In the present study, the drowning-out crystallization of L(+)-calcium lactate was investigated in order to develop the crystallization separation process. The crystallization of the calcium lactate was induced by injecting the alcoholic anti-solvent into the aqueous solution of calcium lactate and the control of the calcium lactate crystal size during the crystallization was primarily investigated under the consideration of the anti-solvent species, anti-solvent composition and agitation speed as the key operating factors. Alcohols of methanol, ethanol, n-propanol and i-propanol were used as the anti-solvent for the drowning-out crystallization. Prior to the crystallization experiment, the solubility of calcium lactate in the water-alcohol mixture was measured along with the variation of the alcohol species and composition, which was necessary to estimate the supersaturation level of the crystallization. By the drowning-out crystallization, the calcium lactate crystals of the fabric shape were obtained. Using the ethanol as the antisolvent, the fabric crystals close to the needle shape were produced. However, the hairy crystals were obtained by using the propanol as the anti-solvent. Due to such morphological features, the crystals was highly apt to form the aggregates. The aggregation of the crystals was intensified as increasing the alcohol fraction in the water-alcohol mixture. Meanwhile, the agitation caused the breakage of crystals, resulting in the decrease of the crystal size. Therefore, the crystal size in the crystallization was predominantly determined by the competition between the crystal aggregation and breakage.

A Study on the Synthesis of Calcium Lactate Using Precipitated Calcium Carbonate (침강성 탄산칼슘을 이용한 젖산칼슘 합성에 관한 연구)

  • Park, Joo-Won;Cho, Kye-Hong;Park, Jin-Koo;Ahn, Ji-Whan;Han, Choon
    • Applied Chemistry for Engineering
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    • v.19 no.2
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    • pp.173-178
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    • 2008
  • Calcium lactate was prepared by reacting lactic acid with precipitated calcium carbonate (PCC) which was prepared by carbonation process (calcite) and solution process (aragonite). Effects of PCC morphology (calcite and aragonite) on calcium lactate by the solution process were investigated experimentally. Despite the slow forming rate at the initial stage, the final yield of calcium lactate appeared higher when calcite was used. Therefore, the maximum yield of calcium lactate using aragonite was 85.0% and that using calcite was 88.7%, respectively. For both cases, the optimum temperature for the preparation appeared at around $60^{\circ}C$. Furthermore, the increase in lactic acid concentration over 2.0 mol% increased slurry viscosity and deteriorated mass transfer, which resulted in low yield of calcium lactate for both cases. SEM analyses showed that the prepared calcium lactate appeared as plate-like crystal form, irrespective of PCC morphologies, reaction temperatures, and concentrations of lactic acid.

The Production of Calcium Lactate by Lactobacillus sporogenes II. Production of Calcium Lactate (Lactobacillus sporgenes에 의한 젖산칼슘 생산 II. 젖산 칼슘 제조)

  • Lee, Gye-Geun;Kim, Yeong-Man;Min, Gyeong-Chan
    • The Korean Journal of Food And Nutrition
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    • v.1 no.2
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    • pp.102-107
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    • 1988
  • Production of calcium lactate very useful for medical supplies of Ca-therapy was obtained by lactic acid fermentation of lactobacillus sporogenes, a spore forming lactic acid bacterium. Corn steep liquor 1%, soybean enzyme hydrolysate 3%, yeast extract powder 2% can substitute for yeast extract and peptone as nutrient sort traces in fermentation medium using 10% glucose concentration. In the calcium lactate production medium containing yeast extract powder 2%, glucose 18%, CaCO3 12%, the lactic acid fermentation was carried out at 45$^{\circ}C$ for 4days with continuous agitation of 100 rpm. As results, fermentation yield was 97.5%. The five steps such as protein coagulation, decolorizing evaporating, crystallizing, and drying were carried out to harvest calcium lactate from 10l of supernatant of fermented medium to be removed cell and CaCO3. As results, 2065.0g of white crystal calcium lactate dihyrate was recovered and a yield of 84.9% was obtained.

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Purity Improvement of Calcium Lactate and Calcium Citrate Prepared with Shell of Anadarac tegillarca granosa (꼬막 패각으로 제조한 젖산칼슘과 구연산칼슘의 순도 향상에 대한 연구)

  • Kang mee-Sook;Soh Gowan-Soon;Shin Dong-Hwa
    • Journal of Food Hygiene and Safety
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    • v.20 no.3
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    • pp.128-133
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    • 2005
  • Ash of Anadarac tegillarca granosa shell was used for preparation of calcium lactate and calcium citrate, and improvement of their purity was carried out by using ammonium chloride process (ACP) and ammonium nitrate process (ACP). Purity of calcium lactate and calcium citrate made by the reaction of ash of Anadarac tegillarca granosa shell with lactic acid solution and with citric acid solution was 94.35-96.72 and $87.58-93.06\%$, respectively. However, purity of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified from the ash of Anadarac fegiliarca granosa shell using ACP and ANP method was 99.53-100.34 and $99.32-99.88\%$, respectively. The purity of these calcium products were higher than those of calcium lactate and calcium citrate made with ash of Anadarac tegillarca granosa shell. Whiteness of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified using ACP and ANP method was 94.8-98.5 and 99.4-101.5, respectively. Whiteness of these calcium products was higher than that of calcium lactate (91.8) and calcium citrate (92.9) made with the ash of Anadarac tegillarca granosa shell. Therefore, we estimated that calcium lactate and calcium citrate prepared with purified calcium carbonate using ACP and ANP method could be used potentially as a food additive for calcium supplement.

Effects of Sodium Chloride, Potassium Chloride, Potassium Lactate and Calcium Ascorbate on the Physico-chemical Properties and Sensory Characteristics of Sodium-reduced Pork Patties (NaCl, KCl, Potassium Lactate와 Calcium Ascorbate의 첨가가 저장 중 저염 돈육 패티의 이화학적 특성과 관능 특성에 미치는 영향)

  • Moon, Sung-Sil;Kim, Young-Tae;Jin, Sang-Keun;Kim, Il-Suk
    • Food Science of Animal Resources
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    • v.28 no.5
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    • pp.567-573
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    • 2008
  • This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.