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Abstract Calcium fortification of nutritional products remains challenging, with sedimentation of insoluble calcium salts being the most commonly encountered challenge. In this study, three calcium salts (i.e., carbonate, citrate and… Click to show full abstract
Abstract Calcium fortification of nutritional products remains challenging, with sedimentation of insoluble calcium salts being the most commonly encountered challenge. In this study, three calcium salts (i.e., carbonate, citrate and phosphate), with either conventional or micronised particle size distributions were studied for physicochemical, bulk-handling and electrostatic properties. The influence of these differences in particle size on colloidal and suspension stability in a whey protein solution was investigated. Micronised powders had significantly smaller mean particle diameter (D[4,3]) (5.09–15.9 μm) than conventional versions (59–103 μm) (p
Journal Title: Journal of Food Engineering
Year Published: 2021
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