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Aquamin Enriches Dairy Products with Calcium

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By: Sean Moloughney

Editor, Nutraceuticals World

A study conducted by NIZO Food Research, B.V. showed that GTC Nutrition’s Aquamin calcified mineral source may boost the calcium content in a range of dairy applications without impacting the taste or texture of final products.

The study 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 involved the fortification of UHT milk with 25% calcium and the long-life yogurt drinks and stirred yogurt products with 40% calcium.

According to the sensory analysis, the addition of Aquamin S to UHT milk resulted in a product that was well-received by study participants; the viscosity in particular 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.

For further information: 303-468-5077.

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