European Food Research and Technology

, Volume 238, Issue 1, pp 105–112 | Cite as

Physicochemical properties of calcium-fortified soymilk with microencapsulated and chelated calcium salt

Original Paper

Abstract

In the current research, soymilk was fortified with 2,000 mg L−1 calcium (Ca) through direct addition and microencapsulated Ca. There have been no reports regarding Ca-fortification of soymilk by W/O/W double-emulsion method. In order to inhibit Ca–protein interaction and improve soymilk stability, different concentrations (0, 10, 15, 22, 25 and 30 g L−1) of potassium citrate were added to soymilk samples as a metal-chelating agent (CA). Adding CA caused an undesirable aftertaste. Thus, in order to solve this problem, Ca was microencapsulated using water-in-oil-in-water (W/O/W) double-emulsion method, and coacervates were formed by means of gelatin–agar electrostatic interaction. Physicochemical properties of pasteurized soymilk including pH, phase separation index, sedimentation, viscosity, conductivity and color parameters (L, a, b and ΔE) were assayed over storage time. CA addition led to reduction in phase separation index, sedimentation, viscosity and increase in conductivity. However, microcapsule addition showed no phase separation so that soymilk stabilization was achieved; still, viscosity, conductivity and ΔE parameters were increased by Ca microcapsule addition. Microencapsulation was a proper Ca-fortification method in soymilk regarding higher stability of the final product over pasteurization shelf life.

Keywords

Soymilk Calcium Microencapsulation W/O/W double emulsion Chelating agent 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  1. 1.Department of Food Science and Technology, College of AgricultureIsfahan University of TechnologyEsfahānIran

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