Title

Characterization of naturally derived calcium compounds used in food industry.

Authors

Trinkūnaitė-Felsen, Justė; Žalga, Artūras; Kareiva, Aivaras

Abstract

In this work, naturally derived calcium containing compounds from dairy, corals, seashells, and bovine bones are analyzed and characterized using thermal analysis (TG/DSC), infrared spectroscopy (FTIR), X-ray diffraction analysis (XRD) and scanning electron microscopy (SEM). These methods are indispensable tools for identifying some special features of calcium compounds, their composition and structure as well as describing particle size and surface morphology. From the obtained results, functional properties, usage in food industry and theoretical bioavailability of these compounds are evaluated.

Subjects

CALCIUM compounds; FOOD industry; SEASHELLS; INFRARED spectroscopy; X-ray diffraction; SCANNING electron microscopy; PARTICLE size distribution

Publication

Chemija, 2012, Vol 23, Issue 2, p76

ISSN

0235-7216

Publication type

Academic Journal