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Effects of Organic Acids on Solubility of Calcium  

Jang, Se-Young (Dept. of Food Science and Technology Keimyung University and Korea and Keimyung Foodex Co.)
Park, Nan-Young (Dept. of Food Science and Technology Keimyung University and Korea and Keimyung Foodex Co.)
Jeong, Yong-Jin (Dept. of Food Science and Technology Keimyung University and Korea and Keimyung Foodex Co.)
Publication Information
Food Science and Preservation / v.12, no.5, 2005 , pp. 501-506 More about this Journal
Abstract
This study was conducted to investigate the effect of organic acids on solubility of calcium. As a results, acetic and lactic acid showed the most excellent solubility of calcium. Calcium solubility was increased at initial total acid (4%) in citric acid but calcium was insoluble in tartaric acid. After solving, pH and residuals were decreased where as total acidity and calcium content were increased as increment of initial acidity of acetic and lactic acid. Calcium content in seaweed calcium and calcium carbonate were higher than that of nano calcium. Solubility of calcium was more conspicuous at lactic acid than acetic acid.
Keywords
calcium; organic acid; solubility;
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