Calcium fortification of oleaginous foods
AssigneeAlbion International, Inc.
InventorsEarl C. Christiansen, Stephen D. Ashmead, Clayton Ericson
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Abstract
A calcium amino acid malic acid chelate complex for fortification of oleagnious foods which is stable, bioavailable, and palatable is disclosed. Further, oleaginous foods fortified with the calcium amino acid malic acid chelate complexes of the present invention are also disclosed. The calcium amino acid malic acid chelate complex is prepared by reacting a calcium source, an amino acid ligand, and malic acid in an aqueous environment.
Claims10
A calcium fortified oleaginous food product fortified with from 2 to 8% by weight of a calcium amino acid malic acid chelate complex comprised of (a) an oleaginous food selected from the group consisting of margarine, butter, lard, vegetable oil spread, and oil;
- and (b) a calcium amino acid malic acid chelate complex prepared by reacting a calcium source, an amino acid ligand, and malic acid in an aqueous environment wherein the amino acid ligand to calcium molar ratio is from about 1:2 to 1:1 and the malic acid to calcium molar ratio from about 2:1 to 1:2.
Dependencies are inferred from the claim text.