Enrichment of foodstuffs in polyvalent minerals esp. calcium - using protein-free milk products relatively enriched in polyvalent ions

摘要

In a new process for enriching foodstuffs with minerals, complexes obtd. by physicochemical treatment of deproteinated milk products are added to the foodstuffs. The physicochemical treatment is carried out in such a way that adequate exclusion of monovalent minerals and enrichment with polyvalent ions and oligo-elements is achieved, the ratio of enrichment being 40:1 to 50:1. The process permits foods to be enriched both with minerals and with calcium. The lactose component of the complexes promotes the assimilation of minerals, and is involved in the deposition of calcium in bones.