Effect of calcium carbonate,calcium citrate,tricalcium phosphate,calcium gluconate and calcium lactate on some physicochemical properties of soymilk |
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| Authors: | Pattavara Pathomrungsiyounggul Alistair S. Grandison Michael J. Lewis |
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| Affiliation: | School of Chemistry, Food and Pharmacy, The University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, United Kingdom |
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| Abstract: | Soymilk fortified with 25 mm Ca (Ca carbonate, Ca citrate, triCa phosphate, Ca gluconate or Ca lactate) was compared with the properties of unfortified soymilk (control). Calcium carbonate, Ca citrate and triCa phosphate did not significantly affect [Ca2+], absolute viscosity and particle size of soymilk, but Ca gluconate and Ca lactate significantly increased these properties. The pH of soymilk was significantly increased by adding Ca carbonate but significantly reduced by adding Ca gluconate and Ca lactate. Dry sediment of soymilk increased significantly with the addition of all Ca salts excluding triCa phosphate. Freezing point depression increased significantly only for Ca gluconate and Ca lactate, mainly owing to their higher solubility. |
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| Keywords: | Calcium freezing point depression particle diameter pH sediment soymilk viscosity |
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