Aquamin® Can Boost Calcium Content in Dairy

GOLDEN, Colo.—GTC Nutrition, a business unit of Corn Products International Inc., announced an independent sensory test showed Aquamin® calcified mineral source can be used to boost the calcium content in a range of dairy applications without impacting the taste or texture of final products.
The study, conducted by NIZO Food Research, B.V., assessed the impact of two Aquamin grades, Aquamin® S and Aquamin® Soluble, when used in ultra-high temperature (UHT) milk, long-life yogurt drinks and stirred yogurt products. The study fortified the UHT milk with 25 percent calcium and the long-life yogurt drinks and stirred yogurt products with 40 percent calcium. According to the sensory analysis, the addition of Aquamin S to UHT milk resulted in a well-received product by study participants; the viscosity was improved when compared to the original product. The fruit-stirred yogurt was also successfully fortified—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. An enhanced strawberry flavor and increased freshness were noted by study participants. All products were also visually stable.
“We’re extremely pleased with the outcome of this research. Demand for calcium-fortified products is ever-increasing, and manufacturers are looking for new ways to boost the calcium content of their products,” said Cristina Munteanu, senior applications specialist for GTC Nutrition. “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.”
Aquamin is a mineral ingredient derived from seaweed (Lithothamnion Calcareum). It is rich in marine calcium and magnesium as well as 70 other trace elements.

www.GTCNutritionSolutions.com