Ingredient adds calcium without altering quality
April 14, 2009
by Jeff Gelski
ST. LOUIS — ICL Performances Products LP soon will launch Cal-Sistent, an ingredient that allows formulators to fortify beverages, dairy products and confectionery items with calcium without altering key characteristics. The company will introduce Cal-Sistent at its Booth No. 2623 during the "Best of Food Thinking 2009," the Institute of Food Technologists’ annual meeting and food exposition scheduled for June 6-9 in Anaheim, Calif.
Cal-Sistent has a calcium content of 38%. It delivers calcium-to-phosphorus ratios equivalent to those found in human bones. The calcium and the phosphorus work synergistically to help prevent osteoporosis.
"Food manufacturers have several options — calcium fortification, vitamin fortification, sodium reduction — but must ensure the taste and mouthfeel consumers love does not change," said Nadeen Myers, ICL Performance Products MTS rep – food phosphate specialist. "Cal-Sistent’s small particle size is ideal for products with a well-established taste or mouthfeel. We’ve developed a unique manufacturing process that ensures a consistent, small particle size that isn’t easily detectable and does not affect the flavor."