Boosting calcium content in dairy products

by Keith Nunes
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GOLDEN, COLO. — Research conducted by NIZO Food Research B.V., a research company based in The Netherlands, has shown through sensory tests that GTC Nutrition’s Aquamin calcified mineral source may be used to boost the calcium content in a range of dairy applications without impacting the taste or texture of the final product.

The study assessed the Aquamin grades, Aquamin S and Aquamin Soluble, when used in ultra high temperature (U.H.T.) milk, long-life yogurt drinks and stirred yogurt products. The study fortified the U.H.T. milk with 25% calcium and the long-life yogurt drinks and stirred yogurt products with 40% calcium.

According to the sensory analysis, the addition of Aquamin S to U.H.T. milk resulted in a product that was well received by study participants; the viscosity was improved when compared to the original product. The fruit-stirred yogurt also was fortified and the use of Aquamin Soluble had no negative impact on pH or flavor profile, according to study participants. The inclusion of Aquamin Soluble in the long-life yogurt drink showed positive results.

"We’re extremely pleased with the outcome of this research," said Cristina Munteanu, senior applications specialist for GTC Nutrition. "Demand for calcium-fortified products is ever-increasing, and manufacturers are looking for new ways to boost the calcium content of their products. We are continually developing innovative applications with our ingredient solutions to help manufacturers meet the demands of today’s health-conscious consumers, and these results demonstrate that Aquamin is an effective calcium enrichment solution in dairy applications."

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This article can also be found in the digital edition of Dairy Business News, September 2008, starting on page 6. Click here to search that archive.

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