TH54373A - Nutritional milk mineral supplements - Google Patents

Abstract

DC60 (15/05/44) Calcium and/or mineral-fortified milk or milk powder products utilize pyrophosphate or orthophosphate in combination with maintaining a pH within the range of 6.5 to 7.5 to demonstrate thermal stability of the milk. Additional calcium and/or minerals are added in a soluble form both before and after the addition of orthophosphate. The preferred orthophosphates are monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate, and tripotassium orthophosphate, one or more of these. The addition of an alkaline agent to adjust the pH is not necessary if a proper mixture of orthophosphates is used. Milk products or milk products reconstituted from milk powder can be thermally stable and do not exhibit the problems of frothing, gritty mouthfeel, or sediment which can be associated with fortified milk that has been stabilized by other methods. Calcium and/or mineral fortified milk or dairy flour products utilize pyrophosphate or orthophosphate in combination with maintaining a pH within the range of 6.5 to 7.5 to demonstrate thermal stability. Additional calcium and/or minerals are added in a soluble form both before and after the addition of orthophosphate. Preferred orthophosphates are monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate, and tripotassium orthophosphate, one or more of these. The addition of an alkaline agent to adjust pH is not necessary if a proper mixture of orthophosphates is used. Dairy products or dairy products reconstituted from dairy flour can be thermally stable and do not exhibit the problems of frothing, gritty mouthfeel, or sediment that can occur with other fortified and stabilized milks.

Claims (6)

1. The process for producing calcium and/or nutritional mineral fortified milk includes the following steps: a) adding soluble calcium and/or nutritional mineral compounds to the milk; b) both before and after fortification, adding an effective amount of phosphate that allows the calcium and/or nutritional minerals to migrate into the micelle proteins and maintain the pH within the range of 6.5 to 7.5. 2. Procedures under Claim 1 where phosphate is a pyrophosphate and/or orthophosphate composed of one or more monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate, and tripotassium orthophosphate. 3. Calcium and/or nutritional mineral fortified milk, which includes milk, calcium and/or nutritional mineral compounds, and an amount of phosphate that enables the calcium and/or nutritional minerals to migrate into the micelle proteins and maintain the pH within the range of 6.5 to 7.5, effectively stabilizing the milk during heat treatment. 4. Calcium and/or mineral-fortified milk as claimed in claim 3, where the phosphate is an orthophosphate composed of one or more monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate, and tripotassium orthophosphate. 5. The process for producing calcium and/or nutritional mineral fortified milk or restored milk powder includes the following steps: a) adding soluble calcium and/or nutritional mineral compounds to the milk; b) both pre- and post-calcium and/or nutritional mineral fortification with an effective amount of phosphate to facilitate calcium and/or nutritional mineral migration into the micelle proteins and maintain the pH within the range of 6.5 to 7.5; c) pasteurization or heating of the calcium and/or nutritional mineral fortified milk; and d) concentration and dehydration of the milk to produce dry calcium and/or nutritional mineral fortified milk or restored milk powder. 6. Milk fortified as requested under claim 3, where nutritional minerals are selected from one or more water-soluble compounds of magnesium, iron, zinc, and manganese.