Possibilities of Calcium Fortification of Spreadable Fat

Abstract

The aim of the study was to evaluate selected quality attributes of low-fat spread fortified with calcium complex isolated form cow milk. Calcium preparations added into foods may influence texture properties of product. In the study texture parameters of milk derived calcium complex enriched spreadable fat were measured using instrumental and sensory methods. Additionally overall sensory quality and chemical indicators i.e. peroxide value and acid value were estimated. All measurements were carried out during 3 months of storage. There was not significant influence of fortification on samples quality. Results of peroxide value measurements may suggest protective influence of added milk calcium complex against oxidation. The average daily portion of enriched spread (30 g) might provide at least 160 mg of best available calcium of milk origin, i.e. 15% of its recommended daily intake, which can significantly improve dietary calcium level.