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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

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Characterization of naturally derived calcium compounds used in food industry.