Enhancement of the Stability of Insoluble Calcium Particles Using a Phospholipid Coating

Enhancement of the Stability of Insoluble Calcium Particles Using a Phospholipid Coating Calcium is one of the most important elements in the human body. Insoluble calcium particles are often used in calcium-fortified food products, such as calcium-fortified milk, dairy beverages or protein powders. However, their suspension may be unstable often leading to precipitation in such products. In this study, three different kinds of insoluble calcium particles, i.e. hydroxyapatite (HA), tricalcium phosphate (TCP) and calcium carbonate (CaCO3) were coated with amphiphilic phospholipids using a solvent-exchange method. Suspension stability of these insoluble calcium particles was effectively improved with phospholipid coating, especially for HA and TCP, as more phospholipids were coated on the surface of these two calcium particles than CaCO3. Phospholipid coating increased the electrostatic repulsions between particles, preventing the particles from aggregating and precipitating. In addition, the digestibility of phospholipid-coated insoluble calcium particles was tested in simulated gastric juice, and the dissolution time of these insoluble calcium particles was prolonged through phospholipid coating. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Biophysics Springer Journals

Enhancement of the Stability of Insoluble Calcium Particles Using a Phospholipid Coating

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Publisher
Springer Journals
Copyright
Copyright © 2017 by Springer Science+Business Media New York
Subject
Chemistry; Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry
ISSN
1557-1858
eISSN
1557-1866
D.O.I.
10.1007/s11483-017-9484-5
Publisher site
See Article on Publisher Site

Abstract

Calcium is one of the most important elements in the human body. Insoluble calcium particles are often used in calcium-fortified food products, such as calcium-fortified milk, dairy beverages or protein powders. However, their suspension may be unstable often leading to precipitation in such products. In this study, three different kinds of insoluble calcium particles, i.e. hydroxyapatite (HA), tricalcium phosphate (TCP) and calcium carbonate (CaCO3) were coated with amphiphilic phospholipids using a solvent-exchange method. Suspension stability of these insoluble calcium particles was effectively improved with phospholipid coating, especially for HA and TCP, as more phospholipids were coated on the surface of these two calcium particles than CaCO3. Phospholipid coating increased the electrostatic repulsions between particles, preventing the particles from aggregating and precipitating. In addition, the digestibility of phospholipid-coated insoluble calcium particles was tested in simulated gastric juice, and the dissolution time of these insoluble calcium particles was prolonged through phospholipid coating.

Journal

Food BiophysicsSpringer Journals

Published: May 15, 2017

References

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