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http://dx.doi.org/10.3746/jkfn.2002.31.2.241

Preparation of Calcium Lactate from Ostrich Egg Shell  

고민경 (대구가톨릭대학교 식품공학과)
노홍균 (대구가톨릭대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.2, 2002 , pp. 241-245 More about this Journal
Abstract
To effectively utilize ostrich egg shell as a calcium source, various conditions for preparation of calcium lactate from ashing powder (ashed for 15 min at 90$0^{\circ}C$) were evaluated. Optimal conditions involved treatment of ashing powder with 30 mL lactic acid solution at room temperature for 15 min with a CaO : lactic acid ratio (mol/mol) of 1:2. Calcium lactate contained 39.70% calcium comparable to that (40.98%) in ostrich egg shell. Solubility of calcium lactate, 97.7%, was considerably higher than those (0.58% and 3.43%, respectively) of ostrich egg shell and ashing powder, indicating that the former can be utilized more effectively as a calcium source than the two latter.
Keywords
ostrich egg shell; ashing powder; calcium lactate; solubility;
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Times Cited By KSCI : 4  (Citation Analysis)
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