Authors:
B. Schäffer Pécsi Milker Food Science Co. Ltd., Nyírfa u. 2/a, 7622, Pécs, Hungary

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B. Keller Pécsi Milker Food Science Co. Ltd., Nyírfa u. 2/a, 7622, Pécs, Hungary

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Z. Szakály Department of Marketing and Trade, Faculty of Economics, Kaposvár University, Guba S. u. 40, 7400, Kaposvár, Hungary

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D. Lőrinczy Institute of Biophysics, Faculty of Medicine, University of Pécs, Szigeti Str. 12, 7624, Pécs, Hungary

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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 (QCi), 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 20ºC. 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 (QCi) 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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  • 7. Szakály, S, Figler, M, Keller, B, Schäffer, B. A kalciumban dúsított túrósavó-por bioaktivitá-sának klinikai vizsgálata (Clinical examination of bioavailability of fresh cheese whey powder enriched in calcium). Tejgazdaság (Dairy J). 2008;68:1319.

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  • 8. Schäffer, B, Keller, B, Lőrinczy, D. Application of isotherm calorimetry in the development of foods containing probiotic live flora and enriched with bioavailable Ca2+. J Therm Anal Calorim. 2009;95:703708. .

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  • 9. Schäffer, B, Keller, B, Daróczi, L, Lőrinczy, D. Examination of growth of probiotic microbes by an isoperibolic calorimetry. J Therm Anal Calorim. 2010;102:912. .

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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