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EP0801529A1 - Milk product enriched with ground eggshell - Google Patents

Milk product enriched with ground eggshell

Info

Publication number
EP0801529A1
EP0801529A1 EP95937214A EP95937214A EP0801529A1 EP 0801529 A1 EP0801529 A1 EP 0801529A1 EP 95937214 A EP95937214 A EP 95937214A EP 95937214 A EP95937214 A EP 95937214A EP 0801529 A1 EP0801529 A1 EP 0801529A1
Authority
EP
European Patent Office
Prior art keywords
calcium
milk
eggshell
product
ground eggshell
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP95937214A
Other languages
German (de)
English (en)
French (fr)
Inventor
Anne Schaafsma
Cornelis Glas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FrieslandCampina Nederland BV
Original Assignee
Friesland Brands BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Friesland Brands BV filed Critical Friesland Brands BV
Publication of EP0801529A1 publication Critical patent/EP0801529A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk

Definitions

  • This invention relates to foods based on milk products, which foods have an increased calcium content.
  • the object of the present invention is to provide milk product-based foods with an increased calcium content, which foods are intended to prevent well-known problems associated with a low calcium intake.
  • the object of the invention is to prepare tasty, calcium- enriched dairy products which are properly absorbable into the body, in order to guarantee a high calcium intake from a preventive, prophylactic point of view.
  • Dairy products having an increased calcium content are already known, for instance from European patent application 0 449 354. These known dairy products are enriched with inorganic calcium salts, such as CaC0 3 , CaCl2- Ca(OH)2, and Ca 3 (P0 4 ) 2 or organic calcic compounds, such as calcium gluconate, calcium citrate, calcium lactate, calcium malate, calcium ascorbate, and calcium glycerophosphate, as well as mixtures thereof.
  • inorganic calcium salts such as CaC0 3 , CaCl2- Ca(OH)2, and Ca 3 (P0 4 ) 2
  • organic calcic compounds such as calcium gluconate, calcium citrate, calcium lactate, calcium malate, calcium ascorbate, and calcium glycerophosphate, as well as mixtures thereof.
  • the invention relates to a milk product-based food which is supplemented with aseptically obtained and/or sterilized or low-germ fine ground eggshell.
  • ground eggshell originating from all species of birds can be used, the ground eggshell is preferably prepared from the shells of chicken eggs.
  • a typical analysis of ground eggshell derived from chicken eggs comprises about 38% calcium, 0.4% magnesium and 0.1% phosphorus.
  • the calcium is substantially present in the form of CaC0 3 .
  • EP-A-0 347 899 discloses pharmaceutical compositions for the treatment of diseases or ailments caused by calcium deficiency. While the object of the present invention is to provide a prophylactically active product, EP-A-0 347 899 is directed to more medical applications.
  • the product manufactured according to the known method is most effective in powder form and is preferably ingested orally. It does not teach anything from which a skilled person might infer that the use of the above-described eggshell product or in combination with dairy products leads to improved calcium absorption and retention of the total calcium fraction.
  • JP-60-259160 contain such a teaching.
  • This Japanese publication describes the fortification of bakery raw materials or raw materials for ground marine products to offer optimum processed foods for growing children, adolescents or pregnant and nursing mothers.
  • U.S. Patent 3,558,771 utilizes ground eggshell as wound- healing agent which is applied topically. Oral use in whatever form and for whatever purpose is neither mentioned nor suggested.
  • ground eggshell Because of the nature of the material to which the eggshell product is to be added, it is essential that aseptically obtained and/or sterile or low-germ ground eggshell be added. To that end, the ground eggshell need only be treated physically. Chemical treatments such as contacting the eggshells with strongly alkaline and/or oxidative agents as is prescribed, for instance, in Canadian patent specification 728,606, and in JP-53-44662, are not necessary, and are even undesired for not leading to optimal results and, in addition, considering the additional process steps.
  • the ground eggshell used in accordance with the invention is obtained under aseptic conditions and/or while killing the germs by thermization.
  • the milk product enriched with calcium from ground eggshell in accordance with the invention has a relatively high calcium concentration or calcium density.
  • Milk dry matter contains 1.2% calcium, 0.1% magnesium and 1% phosphorus, the greater part of the calcium being present colloidally in the form of phosphates.
  • amounts of about 3 g ground eggshell per 40 g dry matter can be added in order to obtain a calcium-enriched product of good taste.
  • the amount of ground eggshell that can be used in the products according to the invention depends on the consistency of the product to be enriched and on the mouthfeel which the enriched product is required to possess .
  • structured or more viscous milk products such as yoghurt, fresh cheese, spreads, pudding, mousses, custard and cheese, will contribute to preventing the relatively heavy ground eggshell from settling.
  • ground eggshell shoul d not be added in such an amount as to give rise to a more or less dry mouthfeel.
  • This amount of ground eggshell depends on the product. For instance, in fresh cheese the mouthfeel will change considerably less rapidly by the addition of a large amount of ground eggshell than in whole milk. The above aspects are moreover affected by the fineness of the ground eggshell.
  • the product according to the invention is also enriched with a magnesium source, such as a salt.
  • a magnesium source such as a salt.
  • Magnesium contributes to the maintenance of a slightly higher pH of the extracellular fluids in the body. Because of this somewhat higher pH, calcium phosphate salts from bone tissue will go into solution less rapidly. From the results of Example 8 (wide infra) it follows that magnesium digestibility is higher with ground eggshell as with another calcium source. Although ground eggshell already contains magnesium ions, additional magnesium sources, e.g. Mg-containing salts, have to be added to the eggshell-enriched dairy products in order to achieve a desired physiological Mg/Ca ratio of 1:3 to 1:12, inter alia with a view to optimum calcium retention.
  • JP-61-199762 focuses on the specific effect of vitamin K in the absorption of calcium, while dry milk is presented as source of essential amino acids.
  • JP-69-91861 relates to the combination of the amino acid glycin, citric acid, a lactic-acid-rich milk fraction and eggshells or oyster shells - as well as absorbable calcium granules.
  • Advantages are moreover gained when, with a view to good calcium retention, vitamin D or vitamin-D-rich raw material, such as fishliver oil, is added to the ground eggshell enriched dairy product.
  • lactose, a fluoride-, vanadium-, boron-, silicium-ion source or vitamin sources such as A, K, C can positively affect the maximum effect of the calcium enrichment.
  • the milk products that can be enriched according to the invention are liquid products, which may or may not be in concentrated, structured, highly viscous and/or fermented form. Structured or more viscous milk products, such as yoghurt, fresh cheese, spreads, pudding, mousses, custard and cheese, contribute, as stated, to non-settlement of the ground eggshell.
  • the milk product-based product according to the invention can moreover be brought into powdered form.
  • suitable milk raw materials for the preparation of the products according to the invention comprise whole milk, low- fat milk, skim milk, cream, whey and buttermilk. Derivatives thereof, such as caseins, casein phosphopeptides, whey proteins, lactose, desalted whey products, milk protein hydrolysates, milk fat fractions and butter oil, as well as the products mentioned in powder form, can also be used as raw material.
  • microingredients such as vitamins, minerals, flavors, amino acids (such as lysine, arginine, glycine, cysteine, ethionine), binders, emulsifiers, antioxidants, additional sugars, vegetable fats or proteins, dextrins, dietary fibers, etc.
  • a semifinished product was prepared by dissolving ground eggshell and maltodextrin MD 20 in low-fat milk and drying this by known methods on a wheel dryer to form a powder.
  • the semifinished product obtained was finally mixed with a conventional vitamin and mineral premix in dry form, such that the final product comprised:
  • a composition was obtained, which contained per 100 grams: 20.5% protein, 14% fat, 2400 mg Ca, 500 mg Mg, 7 mg Fe, 3 mg Zn, 250 ⁇ g Cu, 94 ⁇ g iodide, 500 IU D3, 2500 ⁇ g ⁇ -carotene, 2500 IE vitamin A, 25 mg vitamin E, 50 ⁇ g vitamin K, 2500 ⁇ g vitamin Bl, 4500 ⁇ g vitamin B2, 18750 ⁇ g niacin, 5000 ⁇ g vitamin B6, 500 ⁇ g folic acid, 5000 ⁇ g pantothenic acid, 5 ⁇ g vitamin B12, 75 ⁇ g biotin and 150 mg vitamin C.
  • the Ca:Mg ratio was 5:1.
  • Example I by mixing a product was prepared, starting from low-fat milk powder, a powder prepared by jointly drying ground eggshell and maltodextrin on a wheel dryer after priorl dissolving the maltodextrin and the ground eggshell in water, and the vitamin-mineral premix in dry form.
  • Example 3 Compared with the product according to Example I, a product of improved stability and appreciation was obtained, after a milk solution had been prepared from this powder.
  • Example 3
  • a powdered product was prepared under dry mixing of 6% whole milk powder, 30% powdered product prepared from skim milk and vegetable fat (rapeseed oil + olein + oil rich in eicosapentaenoic acid and docosahexaenoic acid), 31% skim milk powder, 20% desalted whey powder, 8% Fibruline R (containing soluble dietary fibers in the form of inulin), 2% fine ground eggshell and 3% vitamin-mineral premix.
  • skim milk and vegetable fat rapeseed oil + olein + oil rich in eicosapentaenoic acid and docosahexaenoic acid
  • skim milk powder 20% desalted whey powder
  • Fibruline R containing soluble dietary fibers in the form of inulin
  • 2% fine ground eggshell 3% vitamin-mineral premix.
  • the product comprised per 100 grams: 22.5% protein, 12.5% fat, 8% dietary fibers, 350 IUs vitamin D3.
  • the Ca:Mg ratio was 4:1.
  • a low-fat fresh cheese product was prepared, which contained 10 g milk proteins and 3.5 g carbohydrates per 100 g. Under stirring, per 100 g of this product, 3 g ground eggshell was aseptically added until a homogeneous product of good taste was obtained.
  • Example IV 3 g ground eggshell per 100 g was included in low-fat yoghurt which contained 4 g milk proteins, 4 g carbohydrates and 1.5 g milk fat per 100 g.
  • the thus prepared product was packaged in sticks .
  • a powdered premix-product was prepared, destinated for application in food products, for instance in meat and cakes, under dry mixing of 40% sodium caseinate, 40% eggshell and 20% magnesium premix based on lactose (milk sugar) .
  • the Ca:Mg-ratio was 4.0:1.0.
  • COFOK castrated male piglets
  • composition of fat mixture coconut fat 10%, tallow 35%, lard 35%, soybean oil 20%.
  • choline chloride 400 ⁇ g vitamin B 12 , 3 mg vitamin K, 50 mg vitamin C, 1 mg folic acid, 0.1 mg biotin, 2.5 mg CoS0 .7H 2 0, 0.2 mg Na 2 Se0 .5H 2 0, 0.5 mg KI , 400 mg FeSo .7H 2 0, 80 mg CuSo 4 .5H 2 0, 70 mg Mn0 2 , 200 mg ZnS0 4 .H 2 0.
  • the faeces of the piglets were collected in stoma bags which had been attached to the anus, and analysed. For the determination of the apparent digestibility of calcium, the total feed intake and the total amount of faeces per piglet were measured. The stoma bags were emptied daily.
  • the faeces were weighed and stored at -20°C until the end of the test period. Then the faeces were freeze-dried, ground, homogenized, sampled and analysed for calcium content and fat content according to known techniques. These contents were converted to wet faeces contents.
  • the digestibility coefficients (DC) of Ca, Mg and crude fat were calculated from the amounts of Ca, Mg and crude fat in the diets, the amounts of these components in the wet faeces, the feed intake of the piglet and the amount of faeces produced bv that piglet.
  • the average DC was determined per group.
  • Table 2 summarizes the apparent DCs of calcium, magnesium and crude fat.
  • the digestibility of calcium and magnesium is higher in piglets that were given ground eggshell as calcium source than in the piglets that were given C C ⁇ 3 >98%.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Dairy Products (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Fodder In General (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
EP95937214A 1994-11-23 1995-11-21 Milk product enriched with ground eggshell Withdrawn EP0801529A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NL9401958A NL9401958A (nl) 1994-11-23 1994-11-23 Met eierschalenmeel verrijkt melkprodukt.
NL9401958 1994-11-23
PCT/NL1995/000396 WO1996015678A1 (en) 1994-11-23 1995-11-21 Milk product enriched with ground eggshell

Publications (1)

Publication Number Publication Date
EP0801529A1 true EP0801529A1 (en) 1997-10-22

Family

ID=19864929

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95937214A Withdrawn EP0801529A1 (en) 1994-11-23 1995-11-21 Milk product enriched with ground eggshell

Country Status (21)

Country Link
EP (1) EP0801529A1 (pt)
JP (1) JPH11504201A (pt)
CN (1) CN1066917C (pt)
AU (1) AU689342B2 (pt)
BG (1) BG101506A (pt)
BR (1) BR9509916A (pt)
CA (1) CA2206999A1 (pt)
CZ (1) CZ156497A3 (pt)
FI (1) FI972188L (pt)
HK (1) HK1017828A1 (pt)
HU (1) HUT77982A (pt)
LT (1) LT4266B (pt)
MX (1) MX9703814A (pt)
NL (1) NL9401958A (pt)
NO (1) NO972357L (pt)
NZ (1) NZ295758A (pt)
PL (1) PL320341A1 (pt)
SI (1) SI9520125A (pt)
SK (1) SK65797A3 (pt)
WO (1) WO1996015678A1 (pt)
ZA (1) ZA959881B (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1002400C2 (nl) * 1996-02-20 1997-08-21 Friesland Brands Bv Oraal calcitonine-preparaat en werkwijze voor het winnen van calcitonine.
KR20030023208A (ko) * 2001-09-12 2003-03-19 임봉환 수용성 이온칼슘 우유 및 그 제조 방법
BG108243A (bg) * 2003-10-08 2004-03-31 Георги И. Златанов Млечен деликатес и метод за производството му
DE102007022694A1 (de) * 2007-05-11 2008-11-13 Humana Milchunion Eg Milchfett-Milchprotein-Zusammensetzung zur Verbesserung der Calcium-Aufnahme
NL1034964C2 (nl) * 2008-01-28 2009-07-30 Friesland Brands Bv Werkwijze en composities voor de behandeling van botaandoeningen.
CN111357814A (zh) * 2018-12-25 2020-07-03 湖北神地农业科贸有限公司 一种利用碎米和蛋壳发酵制备高钙活性乳酸菌饮料的方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3558771A (en) 1968-02-12 1971-01-26 Leslie L Balassa Process for using eggshell compositions for promoting wound healing
JPS5910179B2 (ja) * 1976-09-30 1984-03-07 大四郎 藤島 カルシウム分に富む食品組成物
EP0049354A3 (en) * 1980-09-08 1983-02-23 Sterling Drug Inc. Composition for therapeutic virucidal use, and articles and packages containing said composition
JPS5991861A (ja) * 1982-11-17 1984-05-26 Bikou:Kk 栄養補助食品カルシウム粒
JPS60259161A (ja) 1984-06-02 1985-12-21 Ohashi Hifumi 卵黄顆粒食品の製法
JPS60259160A (ja) * 1984-06-04 1985-12-21 Seiichi Watanabe 卵殻粉の製造方法
JPS61199762A (ja) * 1985-03-01 1986-09-04 Erika Kk 骨細胞栄養食品
CS445488A1 (en) * 1988-06-24 1991-01-15 Karol Mvdr Michalek Biological preparation for osteo- and chondropathies,physiopathological disorders and diseases arisen on base of mineral deficiency in human organism treatment
NL9000613A (nl) * 1990-03-16 1991-10-16 Friesland Condensfab Met calcium verrijkte gefermenteerde melkdrank.
JPH0691861B2 (ja) 1990-09-18 1994-11-16 クリエーション・バウマン・ジャパン株式会社 カーテン材料取り付け器具
JPH0576313A (ja) * 1991-09-19 1993-03-30 Nakajima Nouchikusan Kenkyusho:Kk 卵殻を原材料とした健康食品製造法
JPH06167460A (ja) * 1992-05-29 1994-06-14 Omron Corp 検査装置
JP3693359B2 (ja) * 1993-07-21 2005-09-07 マルハ株式会社 骨強化促進剤

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9615678A1 *

Also Published As

Publication number Publication date
HUT77982A (hu) 1999-03-29
AU689342B2 (en) 1998-03-26
NL9401958A (nl) 1996-07-01
JPH11504201A (ja) 1999-04-20
NO972357L (no) 1997-07-22
FI972188L (fi) 1997-07-22
MX9703814A (es) 1997-12-31
CN1066917C (zh) 2001-06-13
CN1204943A (zh) 1999-01-13
LT4266B (en) 1997-12-29
HK1017828A1 (en) 1999-12-03
ZA959881B (en) 1996-08-13
CA2206999A1 (en) 1996-05-30
SI9520125A (sl) 1998-02-28
AU3938095A (en) 1996-06-17
SK65797A3 (en) 1997-10-08
FI972188A0 (fi) 1997-05-22
BR9509916A (pt) 1997-09-30
BG101506A (en) 1998-01-30
PL320341A1 (en) 1997-09-29
CZ156497A3 (en) 1997-10-15
LT97097A (en) 1997-09-25
NZ295758A (en) 1998-09-24
NO972357D0 (no) 1997-05-22
WO1996015678A1 (en) 1996-05-30

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