scholarly journals THE CHANGES IN COMPOSITION OF SOLUTIONS OF CALCIUM CHLORIDE AND CALCIUM LACTATE IN THE INTESTINE

1941 ◽  
Vol 137 (1) ◽  
pp. 283-292
Author(s):  
C.S. Robinson ◽  
David Earl Stewart ◽  
Freeman Luckey
Keyword(s):  
Calcium Chloride ◽  
Calcium Lactate

A Study on the Gelation Properties and Rheological Behavior of Gellan Gum

2013 ◽  
Vol 284-287 ◽  
pp. 20-24 ◽  
Author(s):  
Yue Cheng Meng ◽  
Lun Bo Hong ◽  
Jian Qiu Jin
Keyword(s):  
Calcium Chloride ◽  
Calcium Ions ◽  
Rheological Behavior ◽  
Critical Concentration ◽  
Gellan Gum ◽  
Calcium Lactate ◽  
Buffer Solution ◽  
Exponential Relationship ◽  
Gelling Temperature ◽  
Gum Content

The effects of gellan gum and calcium ions concentration on gelation characteristics and rheological behavior were investigated using TA(texture analysis)and mechanical rheometer which monitored respectively press strength and the evolution of G′. At a premium gellan gum content of 0.02g in 100ml buffer solution, increasing calcium ions concentration led to an increase in the gelation strength, but when calcium ions content reached a critical concentration values range from 0.015% to 0.02%, gelation strength begin to decrease. While in the same content of calcium ions, calcium lactate exhibits grater effects on gelation strength than calcium chloride. The temperature at the onset of gelation and the gelation rates showed an increase with the increasing of gellen and calcium ions content. At the same calcium ions concentration, the evolution of modulus storage (G′), gel temperature and rate are higher with the addition of calcium lactate than using calcium chloride. Our study indicated exponential relationship between gelling temperature (gelling rate) and calcium concentration.

scholarly journals Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed ‘Wonderful’ Pomegranate Arils

2016 ◽  
Vol 44 (2) ◽  
pp. 508-517 ◽  
Author(s):  
Samar A.M.A. SHAARAWI ◽  
Assem S.E. SALEM ◽  
Ibrahim M.K. ELMAGHRABY ◽  
Eman A.A. ABD EL-MONIEM
Keyword(s):  
Salicylic Acid ◽  
Calcium Chloride ◽  
Quality Parameters ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Hue Angle ◽  
Colour Development ◽  
And Control ◽  
Pomegranate Arils

‘Wonderful’ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5±1 ℃. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5±1 ℃, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5±1 ℃.

scholarly journals Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

2021 ◽  
Vol 5 ◽  
pp. 151
Author(s):  
Gabriela Cormick ◽  
Natalia Matamoros ◽  
Iris B. Romero ◽  
Surya M. Perez ◽  
Cintia White ◽  
...  
Keyword(s):  
Drinking Water ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Calcium Concentration ◽  
Threshold Value ◽  
Calcium Lactate ◽  
Sensory Threshold ◽  
Calcium Salts ◽  
Test Methodology ◽  
Value Estimation

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

scholarly journals Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

2022 ◽  
Vol 5 ◽  
pp. 151
Author(s):  
Gabriela Cormick ◽  
Natalia Matamoros ◽  
Iris B. Romero ◽  
Surya M. Perez ◽  
Cintia White ◽  
...  
Keyword(s):  
Drinking Water ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Calcium Concentration ◽  
Threshold Value ◽  
Calcium Lactate ◽  
Sensory Threshold ◽  
Calcium Salts ◽  
Test Methodology ◽  
Value Estimation

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

2014 ◽  
Vol 79 (5) ◽  
pp. C786-C794 ◽  
Author(s):  
Panita Ngamchuachit ◽  
Hanne K. Sivertsen ◽  
Elizabeth J. Mitcham ◽  
Diane M. Barrett
Keyword(s):  
Calcium Chloride ◽  
Calcium Lactate ◽  
Sensory Qualities ◽  
Fresh Cut

scholarly journals High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Yong Yu ◽  
Xiuping Jiang ◽  
Hosahalli S. Ramaswamy ◽  
Songming Zhu ◽  
Huanhuan Li
Keyword(s):  
High Pressure ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Color Change ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Calcium Lactate ◽  
Evaluation Scores ◽  
Fresh Cut ◽  
And Control

Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

scholarly journals The Effect of Calcium Chloride and Calcium Lactate on the Yielding of Agaricus bisporus (Lange) Imbach

2015 ◽  
Vol 21 (4) ◽  
pp. 677-683
Author(s):  
Alina Kałużewicz ◽  
Romuald Górski ◽  
Krzysztof Sobieralski ◽  
Marek Siwulski ◽  
Iwona Sas-Golak
Keyword(s):  
Calcium Chloride ◽  
Agaricus Bisporus ◽  
Dry Matter ◽  
Matter Content ◽  
The Other ◽  
Calcium Lactate ◽  
Dry Matter Content ◽  
Other Hand

Abstract The aim of the research was to assess the influence of calcium chloride and calcium lactate irrigation on the yield volume and dry matter content in two champignon strains, ie Amycel 2200 and Italspawn F59. When both strains were irrigated with calcium lactate, there was a significant decrease observed in the yield when the concentration of the solution was 0.6%. On the other hand, when calcium chloride was applied to the Italspawn F59 strain, there was a significant decrease in the yield when the concentration was as low as 0.4%, whereas the yield of the Amycel 2200 strain dropped when the concentration of calcium chloride was 0.6%. The irrigation with calcium chloride and calcium lactate had influence on the content of dry matter in the champignon carpophores. When the solutions under investigation were applied at concentrations of 0.4 and 0.6%, there was a significant increase observed in the content of dry matter in both strains.

scholarly journals Amino acid composition of enzymatically hydrolysed potato protein preparations

2014 ◽  
Vol 32 (No. 3) ◽  
pp. 265-272 ◽  
Author(s):  
A. Pęksa ◽  
J. Miedzianka
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Calcium Chloride ◽  
Hydrolytic Enzymes ◽  
Calcium Lactate ◽  
Potato Protein ◽  
Protein Preparation ◽  
Amino Acid Compositions ◽  
Thermal Coagulation

We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates obtained were determined. On the ground of the findings it was stated that the type of potato protein preparation used and conditions of enzymatic modification influenced on the properties of the hydrolysates obtained. Preparations obtained during the study were characterised by similar chemical and amino acid compositions, whereas the preparation obtained through thermal coagulation with the use of calcium lactate contained insignificantly more protein and essential amino acids. The least liable to enzymatic hydrolysis was the preparation obtained by using calcium chloride, particularly when only endopeptidase was used. The application of endopeptidase enzyme enabled to obtain 60% of proteolysis efficiency and the addition of the second enzyme (exopeptidase) to the protein solution insignificantly increased the proteolysis efficiency (to ca 70%), mainly when the preparation coagulated with the use of calcium chloride was hydrolysed. Proteolysis of the protein preparations obtained with the use of two enzymes was more favourable, particularly due to the quantity of free amino acids in and amino acids composition of the hydrolysates. 

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