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Wellness Foods & Supplements 3/2020

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  • Harnischcom
  • Supplements
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  • Protein
  • Dairy
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  • Yogurt
  • Mineral
  • Calcium
  • Magnesium
Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages.

Fortified dairy

Fortified dairy alternatives therefore focused on the influence of minerals on taste and texture in a plant-based yoghurt matrix. Unlike the trials with non dairy drinks not only one mineral was added, these used a combination of trimagnesium citrate and tricalcium citrate at concentrations that allow a “high mineral content” claim. Because soy is still the most common basis for non-dairy yoghurt, the following trials were carried out using a soy-based matrix. The US Food and Drug Administration (FDA) gives a daily recommended intake of 1300 mg calcium and 420 mg magnesium per day. A product can be labelled as “high in calcium/magnesium” if it provides a minimum of 20 % of the daily value (DV) (FDA 21CFR). The reference amount customarily consumed (RACC) is set at 150 g per portion, as this is a typical amount for commercially available single-portion yoghurts. In the EU, Regulation (EU) No 1169/2011 requires that 100 g of final product contains 30 % of the Nutrient Reference Value (NRV) if the product is to be labelled as “high in calcium/magnesium”. The NRV is set at 800 mg calcium and 375 mg magnesium per day. Table 6: Recipe for soy yoghurt To produce the test yoghurts, a soy drink (protein content approx. 5–7 g per 100 g) was added to 0.1% pectin and heated to 90° C for 5 minutes in a Thermomix ® . Trimagnesium citrate and tricalcium citrate were then stirred in until evenly suspended. After cooling the mixtures to below 40° C, the yoghurts were inoculated with lactic acid bacteria. The yoghurts were then poured into sealable cups and placed in a warming chamber at 40° C until a final pH of 4.7 was achieved. Table 5: Overview of requirements for “high in calcium/magnesium” claims in EU and USA In the experimental setup, the quantities for a “high in calcium/ magnesium” claim under US regulations were used. Besides visually analysing stability, the internal sensory panel also tested the influence of the added minerals on the flavour of the product. Experimental setup Apart from the raw materials and the use of starter cultures for dairy alternatives, dairy and non-dairy yoghurt are processed in exactly the same way. Table 7: Nutritional values of the test yoghurt (values are per 150 g yoghurt) Sensory evaluation of mineral-fortified soy yoghurt Triangle tests (α = 0.05) were used to find out if the addition of large quantities of tricalcium citrate and trimagnesium citrate influences the overall taste of a fortified product compared to the non-fortified product. In a triangle test, panellists are given three samples, two of which are identical, and are asked to identify the third, non-identical sample. A significant difference between this sample and the other two samples would show that mineral fortification affects the flavour of the product. The panellists were also asked to comment on their decision and to choose their preferred yoghurt for each test set. The test was carried out as a blind experiment; all samples were presented in a randomised order and identified only by threedigit codes. 36 No. 3 November/December 2020

Fortified dairy alternatives Sensory results and conclusion The sensory panel (n = 18) could not detect any difference between the fortified and the unfortified versions of the soy yoghurt. It can therefore be concluded that the addition of mineral salts has no impact on the taste, texture, stability or appearance of the product. The results demonstrate that a fortification with trimagnesium citrate and tricalcium citrate has no detectable effect on taste or texture for the consumer, even if large quantities of these minerals are used. avoid this, it is crucial that soluble mineral salts are added after the heating step. Since heat treatment is carried out to sterilise the product, the mineral salts must be added using a sterile method. There are various options: – Mixing the minerals with water to produce a slurry or solution, followed by heat treatment before adding the minerals to the drink or yoghurt – Adding the mineral salt solution using sterile filtration – Adding the mineral salts to the fruit preparation, then sterilising this preparation before adding it to the yoghurt Insoluble mineral salts present a lower risk of affecting product stability, so they can usually be added in micronised powder form before the heating step. Soluble mineral salts with low or moderate solubility can only be Cleaner label – replacing calcium phosphate As mentioned above, mineral salts of phosphates are still commonly used, even though EFSA has issued new advice on phosphates. 17 Bioactive Collagen Peptides ® stimulate the body’s own collagen metabolism To further investigate whether phosphates could be replaced with clean label ingredients in non-dairy yoghurt, another soy yoghurt test was conducted. A soy yoghurt fortified with calcium phosphate was compared to a version fortified with tricalcium citrate in a triangle test. Again, the panellists (n = 12) could not detect any difference between the two versions. This indicates that cleaner labelling by switching from phosphates to label-friendly citrates can easily be achieved without any negative impact on the taste, texture, colour or appearance of the final product. Body Toning • Increases lean mass and decreases fat mass Bone Health • Increases bone mineral density Osteoporosis Normal bone matrix Beauty from Within • Increases skin elasticity and reduces depth of wrinkles Connective Tissue Improvement • Strengthens ligaments and tendons Both of these mineral salts have very low solubility and comparable reactivity. This means that citrates could be integrated into the production of non-dairy yoghurt without any change to the production process. Joint Health • Recovers joint cartilage and reduces joint pain Incorporating mineral salts into the production process As mentioned above, products containing dissolved cations such as calcium tend to be unstable during heat treatment. To GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com

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