TY - JOUR

T1 - Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions

AU - Barone, Giovanni

AU - O'Regan, Jonathan

AU - Kelly, Alan L.

AU - O'Mahony, James A.

N1 - Funding Information: The authors are grateful to Nestlé for providing financial support for this study. The authors would like to acknowledge Dr Lifeng Zhang and Mr. Chen Li (College of Engineering, University of Saskatchewan, Saskatchewan, Canada) for their assistance in performing triboelectric charge analysis of the calcium powders. Ryan Hazlett is acknowledged for providing scanning electron microscopy images and Dr Ashwini Shevade (Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland) for her assistance in performing moisture sorption isotherm analysis of the calcium salt powders. Publisher Copyright: © 2020 Elsevier Ltd

PY - 2021/3

Y1 - 2021/3

N2 - 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 < 0.05). Micronised salts also displayed greater particle interlocking and therefore displayed very cohesive flow properties. In suspension, the sedimentation rates for the micronised salts (0.52–0.75 μm/s) were significantly lower than conventional salts (3.51–6.66 μm/s) (p < 0.05). This new information provided on the modification of physical properties of calcium salts (i.e., micronisation) is essential in supporting the formulation of nutritional products fortified with insoluble calcium salts.

AB - 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 < 0.05). Micronised salts also displayed greater particle interlocking and therefore displayed very cohesive flow properties. In suspension, the sedimentation rates for the micronised salts (0.52–0.75 μm/s) were significantly lower than conventional salts (3.51–6.66 μm/s) (p < 0.05). This new information provided on the modification of physical properties of calcium salts (i.e., micronisation) is essential in supporting the formulation of nutritional products fortified with insoluble calcium salts.

KW - Calcium

KW - Calcium fortification

KW - Flowability

KW - Micronisation

KW - Triboelectric charge

KW - Whey protein

UR - http://www.scopus.com/inward/record.url?scp=85088638614&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2020.110213

DO - 10.1016/j.jfoodeng.2020.110213

M3 - Journal article

AN - SCOPUS:85088638614

VL - 292

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 110213

ER -