Examination of a coffee product enriched with calcium by the isoperibolic method

B. Schäffer, B. Keller, Z. Szakály, D. Lőrinczy

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The main reason of osteoporosis, one of the most frequently occurring civilization disease nowadays, is the calcium-defficient and phosphorus-surplus nutrition, respectively. One of the possible preventions is to complete the foods with predominance of phosphorus with Ca at least till Ca:P ratio of 1:1. To complete foods with Ca today primarilly organic Casalts (e.g. Ca-malate, -lactate, -citrate) are used, their absoption has clinically been approved. These Ca-enrichers are food additives and have E-numbers. The raw material of a Ca-enricher has been developed by us is the Ca-rich whey of fermented fresh cheese being indigenous in the Carpathian basin, and which is further enriched in Ca (first of all in Ca-malate) during the technology. This product being under EU-patentization, contains the main adjuvants (milk protein, lactose, oligosaccharide, micro elements) promoting the Ca-absorption and incorporation in bones. It is an additive-food, its bioavailability has clinically been proved. Its further advantage is that owing to its colloidchemical stucture it can be instantized. In our experiments separately 20-20 mg from calcium-malate (CaM), fresh cheese whey powder enriched in Ca (QC), its instant version (QC i), instant coffee (DE), mixture of 50-50% instant coffee and instant fresh cheese whey powder enriched in Ca (DEQCi) were measured into the bottom of a mixing batch vessel and 180 mg distilled water into the upper part of it (in the reference one 20 + 180 mg distilled water). Attaining the heat balance the two parts of the cell have been mixed and the isotherm solution curves have been plotted at 20°C. Our main results are: (i) There is no significant difference between the heat amounts liberated in CaM, QC and QCi plus water solutions. The average value of enthalpies is -28 J/g. (ii) There are one maximum peak at CaM and two peaks at QC during solution. The CaM, and the first maximum peaks of QC are in the range of 700-800 s after mixing, and the second peak is within 2000-4000 s. The total solution at both samples is over 6000 s. (iii) At instant sample (QC i) there is one maximum at 100 s and the solution is completed at about 700 s. (iv) The slope of DE and DEQCi curves are the same.

Original languageEnglish
Pages (from-to)171-175
Number of pages5
JournalJournal of Thermal Analysis and Calorimetry
Volume108
Issue number1
DOIs
Publication statusPublished - Apr 2012

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coffee
Coffee
calcium
food
examination
Calcium
Cheeses
products
Food additives
phosphorus
Powders
Phosphorus
Water
water
osteoporosis
nutrition
lactose
bioavailability
heat balance
lactates

Keywords

  • Ca:P ratio
  • Instant coffee
  • Isoperibol calorimetry
  • Osteoporosis

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Condensed Matter Physics

Cite this

Examination of a coffee product enriched with calcium by the isoperibolic method. / Schäffer, B.; Keller, B.; Szakály, Z.; Lőrinczy, D.

In: Journal of Thermal Analysis and Calorimetry, Vol. 108, No. 1, 04.2012, p. 171-175.

Research output: Contribution to journalArticle

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abstract = "The main reason of osteoporosis, one of the most frequently occurring civilization disease nowadays, is the calcium-defficient and phosphorus-surplus nutrition, respectively. One of the possible preventions is to complete the foods with predominance of phosphorus with Ca at least till Ca:P ratio of 1:1. To complete foods with Ca today primarilly organic Casalts (e.g. Ca-malate, -lactate, -citrate) are used, their absoption has clinically been approved. These Ca-enrichers are food additives and have E-numbers. The raw material of a Ca-enricher has been developed by us is the Ca-rich whey of fermented fresh cheese being indigenous in the Carpathian basin, and which is further enriched in Ca (first of all in Ca-malate) during the technology. This product being under EU-patentization, contains the main adjuvants (milk protein, lactose, oligosaccharide, micro elements) promoting the Ca-absorption and incorporation in bones. It is an additive-food, its bioavailability has clinically been proved. Its further advantage is that owing to its colloidchemical stucture it can be instantized. In our experiments separately 20-20 mg from calcium-malate (CaM), fresh cheese whey powder enriched in Ca (QC), its instant version (QC i), instant coffee (DE), mixture of 50-50{\%} instant coffee and instant fresh cheese whey powder enriched in Ca (DEQCi) were measured into the bottom of a mixing batch vessel and 180 mg distilled water into the upper part of it (in the reference one 20 + 180 mg distilled water). Attaining the heat balance the two parts of the cell have been mixed and the isotherm solution curves have been plotted at 20°C. Our main results are: (i) There is no significant difference between the heat amounts liberated in CaM, QC and QCi plus water solutions. The average value of enthalpies is -28 J/g. (ii) There are one maximum peak at CaM and two peaks at QC during solution. The CaM, and the first maximum peaks of QC are in the range of 700-800 s after mixing, and the second peak is within 2000-4000 s. The total solution at both samples is over 6000 s. (iii) At instant sample (QC i) there is one maximum at 100 s and the solution is completed at about 700 s. (iv) The slope of DE and DEQCi curves are the same.",
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