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Fortify Beverages "Clearly" Better with Calcium Phosphate

Available: On Demand
Length: 60 minutes
Cost:
Free

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Description
Calcium is an essential nutrient needed by our bodies every day to build and maintain healthy bones and teeth, and our requirements change as we age. The Food and Drug Administration (FDA) has established a required daily value (DV) of calcium at 1000 mg/day for adults and children older than the age of four, but estimates show insufficient consumption of calcium across all levels of the US population.

While calcium is the most common contributor to bone health, bone diseases result from more than just a lack of calcium.  Many calcium balance studies with humans and animals conclude that maintaining a proper balance of calcium-to- phosphorus promotes osteogenic growth and that strong bones depend on availability of both calcium and phosphorus.

The general under-consumption of calcium has led to a revolution in the general food market, especially in beverages. The challenge has been to produce a clear beverage fortified with calcium phosphate as traditional products exhibit poor solubility, cloudiness, and sedimentation. Innophos researchers have solved this challenge with VersaCAL® Clear, a blend of anhydrous Monocalcium phosphate (MCP0) and Monocalcium phosphate monohydrate (MCP1). VersaCAL® Clear has complete solubility and shelf stability with a minimal effect on the product pH, even when added at high levels.

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About the Speaker

Amr Shaheed is a senior scientist in the food application labs at Innophos Inc., a leading North American phosphate manufacturer for food and industrial applications. He holds a bachelor’s degree in chemistry from the University of Alexandria, Alexandria, Egypt. His responsibilities include development of phosphate nutrients for beverage applications as well as leadership of the research and development for beverage industry products. Shaheed is also the technical liaison between beverage industry customers and Innophos. Previously, he led the research and development team responsible for product formulation for sauces, dressings, beverages, gel desserts and dairy for Rhodia Inc. Shaheed also provided technical support to Rhodia’s food accounts via plant visits, technical presentations, and telephone.

Shaheed holds a distinctive knowledge of hydrocolloids and phosphates including their characteristics, interactions and use in sauces, salad dressings, frozen desserts, beverages, gel desserts and cultured products.


  

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