September 23/Wolfville, NS, Canada/Food & Farm Week -- According to recent research from Wolfville, Canada, "This paper aims to examine the effect of selected calcium salts on the color, clarity and calcium content of fortified apple juice in extended storage.
"Design/methodology/approach: Apple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice."
"The bottled product was stored at 3 and 18 degrees C for 30 weeks and was assessed for calcium ion concentration, colour and haze. Consumer acceptance of the juices was confirmed using sensory evaluation. Anhydrous calcium gluconate and calcium lactate gluconate are easily dissolved in apple juice and are as acceptable to consumers as the unfortified control juice. All three calcium salts remain in solution in apple juice after 30 weeks of storage. Originality/value - The paper shows that, unlike a number of commercially marketed, calcium-fortified beverages, these calcium salts stayed in solution in apple juice during extended storage," wrote L.F. Russell and colleagues.
The researchers concluded, "The ease of dissolution of anhydrous calcium gluconate and calcium lactate gluconate make them excellent candidates for commercial processing; their incorporation should cause minimal disruption to existing apple juice production practices."
Russell and colleagues published their study in British Food Journal ("Effect of Calcium Salts on Fortified Apple Juice." British Food Journal, 2010;112(6-7):751-762).
For additional information, contact L.F. Russell, Agriculture & Agri Food Canada, Wolfville, NS, Canada.
From the October 4, 2010, Prepared Foods E-dition