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Effect of Vinegar on the Solubility of Calcium  

Jang, Se-Young (Department of Food Science and Technology, Keimyung University)
Baek, Chang-Ho (Department of Food Science and Technology, Keimyung University)
Jeong, Kyou-Ho (Department of Food Science and Technology, Keimyung University)
Park, Nan-Young (Keimyung Foodex Co.)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 112-116 More about this Journal
Abstract
This study was performed to investigate the effect of vinegar on the solubility of 3 types of calcium. After solubilized, total acidity and calcium content were increased as initial acid and calcium concentration increased. Addition of vinegar resulted in pH decrement while total acidity increment. Calcium content in seaweed calcium and calcium carbonate were higher than that in nano calcium. Saturated concentration of seaweed calcium and calcium carbonate were $7.0\%$ (w/v) and $6.0\%$ (w/v), respectively, in vinegar and calcium content were $2,234\;mg\%$ and $2,490\;mg\%$, respectively.
Keywords
seaweed calcium; calcium carbonate; vinegar;
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