NL9401958A - Milk product enriched with eggshell flour. - Google Patents

Description

Title: Milk product enriched with eggshell flour

The invention relates to foods which are based on milk product and which foods have an increased calcium content.

It is well known that milk products make an essential contribution to the provision of calcium to humans. However, when milk products are used as the sole source of calcium, a significant amount of this source of calcium must be consumed. For example, in order to absorb the necessary daily dose of calcium, one should drink 1 to 1.25 liters of milk.

There is a large group of people who consume only few dairy products. In addition - partly as a result of the aging population - the number of people for whom it is important to absorb sufficient calcium is increasing to prevent physical discomfort caused by a shortage of calcium ions. One of these physical discomfort is isosteoporosis.

in view of the above, there is a need for dairy products enriched with calcium.

The object of the present invention is therefore to provide milk-based foods with an increased calcium content, which aim to prevent food-known problems associated with low calcium intake. In other words, according to the invention it is an object of the invention to prepare tasty dairy products enriched with calcium enriched in the body and to guarantee a high calcium absorption from a preventive, prophylactic point of view.

Dairy products with an elevated calcium content are already known, for example from European patent application 0 449 354. These known dairy products are enriched with inorganic calcium salts, such as CaCO3, CaCl2, Ca (OH) 2, and Ca3 (PO4) 2 or organic calcium-containing compounds, such as calcium gluconate , calcium citrate, calcium lactate, calcium malate, calcium ascorbate, and calcium glycerophosphate as mixtures thereof.

According to the invention, it has now surprisingly been found that when fine eggshell flour is used as a source of calcium for dairy products, a product is obtained which gives in the body of the consumer an improved calcium absorption and retention of the total calcium fraction compared to the known dairy products enriched with calcium from other calcium sources.

In general, with preventive use of eggshell flour, a daily intake of about 3 g of calcium is recommended.

The invention therefore relates to a foodstuff-based foodstuff which is supplemented with aseptically obtained or sterile or low-germ fine egg shell meal.

Preparation methods for the type of eggshell flour used in the products of the present invention are known. In particular, reference is made explicitly to European patent application o 347 899 and US patent 5,045,323. Although in fact eggshell meal from all kinds of birds can be used, the eggshell meal is preferably prepared from the shells of chicken eggs. A typical analysis of eggshell meal from chicken eggs includes about 38% calcium, 0.4% magnesium and 0.1% phosphorus. The calcium is mainly present in the form of CaCO3.

EP-A-0 347 899 discloses pharmaceutical compositions for the treatment of diseases or conditions caused by calcium deficiency. Where it is intended according to the present invention to provide a prophylactic active product, this patent application is directed to more medicinal applications. It is stated in EP-A-0 347 899 that the powdered product manufactured according to the known method is the most effective and is preferably taken orally. This European patent application does not teach anything from which the skilled person can deduce that the use of the described eggshell product dairy products leads to an improved calcium absorption and retention of the total calcium fraction.

U.S. Patent 3,558,771 employs fine eggshell flour as a wound healing agent applied topically. Oral application in what form and for what purpose is also not mentioned or suggested.

due to the nature of the material to which the eggshell product is to be added, it is essential that aseptically recovered and / or sterile or germicidal meal flour is added. The eggshell flour only needs to be physically treated for this purpose. Chemical treatments such as contacting the shell with strong basic and / or oxidizing agents as prescribed for example in Canadian Patent 728,606 are unnecessary and even undesirable due to additional process steps. The eggshell meal used according to the invention is collected under aseptic conditions and / or under germination by means of thermization.

The milk product enriched with calcium from eggshell flour meal according to the invention has a relatively high calcium concentration or calcium density. for example, it is possible to increase the calcium content in whole milk in such a way that an adult, instead of consuming about 1-1.25 liters, only needs 500-700 ml of milk to absorb the daily amount of calcium required. Milk dry matter contains approximately 1.2% calcium, 0.1% magnesium and 1% phosphorus. The majority of the calcium is thereby colloidal in the form of phosphates. In milk, amounts of about 3 eggshell flour to 40 g of dry matter may be added to obtain a good tasting calcium enriched product.

In fact, the amount of eggshell flour that can be used in the products of the invention depends on the consistency of the product to be enriched and on the mouthfeel that the product to be enriched is believed to have. For example, structured or more viscous milk products such as yogurt, cottage cheese, spreads, pudding, mousses, custard and cheese will help to prevent the relatively heavy eggshell flour from settling. Furthermore, not so much eggshell flour may be added that it gives a more or less dry mouthfeel. This quantity of eggshell meal also depends on the product. In quark, for example, the mouthfeel will change considerably less quickly by adding much eggshell flour than in whole milk. This is also influenced by the fineness of the eggshell flour.

As already mentioned above, it has been found that eggshell flour leads to improved calcium absorption and retention of the total calcium fraction. This has been demonstrated by comparing the apparent faecal digestibility coefficients as found in piglets for eggshell meal and calcium carbonate. As is known to those skilled in the art (see, for example: Swine in biomedical research. Volumes 1, 2 and 3. Plenum Press, New York, 1986. Ed. M.E. Tumbleson), piglets are suitable animal models for human nutrition research. In example 7 in particular, a different approach is elaborated.

In a preferred embodiment, the product according to the invention is also enriched with a magnesium 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 dissolve less quickly.

Although eggshell flour already contains magnesium ions, in order to achieve a desired physiological Mg / Ca ratio of 1: 4 to 1:12 - including for the purpose of optimal calcium retention - additional Mg-containing salts must be added to the metering dishes enriched dairy products.

In addition, it is advantageous to add vitamin D to the eggshell-enriched dairy product for good calcium retention. Likewise, lactose and a fluoride ion source can positively influence the maximum effect of calcium enrichment.

The milk products which can be enriched according to the invention are liquid products, whether or not concentrated, structured, highly viscous and / or fermented form.

Structured or more viscous milk products, such as yogurt, cottage cheese, spreads, pudding, mousses, custard and cheese, contribute, as mentioned, to the eggshell flour not sagging.

Moreover, the milk-based product of the invention can be powdered.

Suitable milk raw materials for the preparation of the products according to the invention include whole milk, semi-skimmed milk, skimmed milk, cream, whey and buttermilk. In addition, derivatives thereof, such as casernes, whey proteins, lactose, desalinated whey products, milk protein hydrolysates, milk fat fractions and butter oil, as well as the aforementioned powdered products, can be used as basic raw material.

Known additives can be added to the milk products enriched with eggshell flour, for example micro-ingredients such as vitamins, minerals, flavors, amino acids (such as lysine, arginine, cysteine, methionine), binders, emulsifiers, antioxidants, extra sugars, vegetable fats or proteins, dextrins, dietary fiber, etc.

The invention will now be explained in more detail with reference to the examples below. Unless stated otherwise, percentages and parts are always based on the weight of the total composition.

Yoorbeeld l

A semi-product was prepared by dissolving MD 20 in semi-skimmed milk, eggshell flour and maltodextrin and drying these according to known methods on a wheel dryer to a powder. The resulting semi-finished product was mixed with a conventional vitamin and mineral premix in dry form such that the final product included: 68 parts of semi-skimmed milk dry matter, 5 parts of fine eggshell flour, 24 parts of maltodextrin MD 20 and 3 parts of vitamin and minerals premix. .

A composition was obtained containing per 100 grams: 20.5% protein, 14% fat, 2400 mg Ca, 500 mg Mg, 7 mg Fe, 3 mg Zn, 250 Mg Cu, 94 Mg iodide, 500 IU D3, 2500 m9 β-carotene, 2500 IU vitamin A, 25 mg vitamin E, 50 m9 vitamin K, 2500 m9 vitamin BI, 4500 m9 vitamin B2.18750 m9 niacin, 5000 m9 vitamin B6, 500 m9 folic acid, 5000 m9 pantothenic acid, 5 m9 vitamin B12, 75 m9 biotin and 150mg vitamin C.

The Ca: Mg ratio was 5: 1. Example II

In accordance with Example 1, a product was prepared by mixing, starting with semi-skimmed milk powder, a powder prepared by co-drying eggshell flour and maltodextrin on a wheel dryer after pre-dissolving demaltodextrin and the eggshell flour in water, and the vitamin-minerals premix in dry form.

Compared to the product of Example I, a product with improved stability and appreciation was obtained after preparing this powder into a milk solution.

Example III

A powdered product was prepared under dry mixing of 6% whole milk powder, 30% powdered product prepared from skimmed milk and vegetable fat (rapeseed oil + olein), 31% skimmed milk powder, 20% desalinated whey powder, 8% Fibruline R (containing soluble dietary fiber in the form of inulin), 2% fine eggshell flour and 3% vitamin-mineral premix.

The product included per 100 grams: 22.5% protein, 12.5% fat, 8% dietary fiber, 350 iUs of vitamin D3.

The Ca: Mg ratio was 1: 4.

Example IV

A low fat "lean" cottage cheese product was prepared containing per 100 g 10 g milk proteins and 3.5 g carbohydrates. 100 g of aseptic 3 g of eggshell flour were added to this with stirring until a homogeneous, good tasting product was obtained.

Subsequently, the product thus prepared was filled into port packages.

Example V

In Example IV, 3 g eggshell flour per 100 g was included in semi-skimmed yogurt containing per 100 g 4 g milk proteins, 4 g carbohydrates and 1.5 g milk fat.

Example VI

60 parts of sweetened condensed whole milk containing 8% milk fat, 20% fat-free milk dry matter, 45% sucrose and 27% water were mixed with 40 parts of a mixture consisting of 45% sucrose, 20% fine eggshell flour, 5% with stirring. vitamin and mineral premix and 30% water to a homogeneous mass.

The product thus prepared was filled into sticks.

Example VII

to determine the apparent digestibility of calcium, the following test was performed on piglets.

Aseptic eggshell flour in this test was compared with calcium carbonate with a purity of more than 98% (determined complexometrically) from Boom B.V., Meppel, the Netherlands.

14 castrated male piglets (COFOK), 5 weeks old, about 10 kg, were placed in a metabolic pen with a Tenfoot floor. In this loft, the temperature was set at 24 ° C, while the humidity was kept at a constant level. The metabolic loft was illuminated with daylight and fluorescent tubes between 8 am and 5 pm.

After an acclimation time of 6 days and a pre-test period of 10 days, the following test was performed for 7 days.

Based on their weight and general health conditions, two groups of 6 piglets were selected from the 14 animals. An experimental diet was given per group, one with 1% calcium carbonate and the other with 1% eggshell meal as the main source of calcium. The piglets were fed twice a day, receiving an amount of food that was 2.2 times their normal energy requirement. The feed was given in a water: feed ratio of 2.5: 1 and had the composition as given in Table 1.

Table 1. Diet composition (%)

Composition of fat mixture: coconut fat 10%, tallow 35%, lard 35%, soybean oil 20%.

2> Premix per 1 kg feed: 9000 IU vitamin A, 1800 iu vitamin D3, 40 mg vitamin E, 5 mg riboflavin, 30 mg niacin amide, 12 mg d-pantothenic acid, 350 mg choline chloride, 40 Mg vitamin Bj. 2 # 3mg Vitamin K, 50mg Vitamin C, 1mg Folic Acid, 0.1mg Biotin, 2.5mg C0SO4.7H2O, 0.2mg Na2Se03.5H20, 0.5mgKI, 400mg FeSO4-7H20, 80mg CuSo4. 5H20, 70mg MnO2, 200mg ZnSO4.H20, 40mg Tylosin.

The faeces of the piglets were collected and analyzed in ostomy bags attached to their anus, and the total food intake and the total amount of faeces per piglet were measured to determine the apparent calcium digestion. The stoma bags were emptied daily.

The faeces were weighed and stored at -20 ° C until the end of the test period. The faeces were then lyophilized, ground, homogenized, sampled and analyzed for calcium content and fat content according to known techniques. These levels were recalculated to wet faeces levels.

The digestibility coefficients (DC) of Ca and crude fat were calculated based on the amounts of Ca and crude fat in the diets, the amounts of these components in the wet faeces, the nutritional intake of the piglet and the amount of faeces produced by that piglet. The mean DC was determined per group.

Table 2 shows the apparent DCs of calcium and crude fat.

Table 2. Apparent faecal digestibility coefficients of calcium and crude fat in the diets.

Values given as mean ± standard deviation

The digestibility of calcium was higher in the piglets fed with calcium-rich egg meal than in the piglets fed> 98% CaCO3. The eggshell diet gave an equal digestibility of the fat fraction as the carbonate diet.

Claims (4)

1. Milk-based foodstuff supplemented with aseptically obtained and / or sterile or low-germ fine-eggshell meal. Food according to claim 1, which is also enriched with a magnesium salt. Food according to claim 1 or 2, which is also enriched with vitamin D. Foodstuff according to any one of the preceding claims, which foodstuff is derived from whole milk, semi-skimmed milk, skimmed milk, cream, whey and / or buttermilk.