Abstract
Source: EP1792543 A1 [EN] A food product which has been fortified in magnesium content, having an magnesium content of at least 5 ppm and comprising magnesium- containing nanoparticles, wherein the nanoparticles are stabilised by means of a biopolymer, provides good bioavailability and stability. ;
| Original language | English |
|---|---|
| Publication status | Published - 2007 |
Bibliographical note
Claims(EP1792543A1): [EN] 1. Food product which has been fortified in magnesium content, having an magnesium content of at least 5 ppm, comprising magnesium containing nanoparticles, wherein the nanoparticles are stabilised by means of a biopolymer. 2. Food product according to claim 1, wherein the nanoparticles comprise a low-soluble magnesium salt having a Ks of 10<sup>-7</sup> or less. 3. Food product according to claim 2, wherein said low-soluble magnesium salts is an inorganic salt selected from the group magnesium oxide, hydroxide, carbonate, phosphates (e.g. Mg<sub>3</sub>(PO<sub>4</sub>)<sub>2</sub>, Mg<sub>2</sub>P<sub>2</sub>O<sub>7</sub>,) or other inorganic insoluble magnesium salts or mixtures thereof. 4. Food product according to claim 2, wherein said low-soluble magnesium salts is selected from the group consisting of organic low-soluble salts of magnesium with partially hydrolysed proteins, phytate, organic acids, or other sufficiently low soluble organic salts of magnesium. 5. Food product according to claim 1-4, comprising a mixture of inorganic and organic salts. 6. Food product according to any one claims 1-5, wherein the biopolymer is selected from the group of polyamides, polysaccharides, organic polyoxoesters synthesized by bacteria and eukaryotic organisms, poly(malic acid), polylactides, polyglycolide, polyanhydrides, polyesteramides and cutin, polythioesters, polyphosphate, polyisoprenoids, polyphenols, and nucleic acids. 7. Food product according to any one claims 1-5, wherein the biopolymer is a protein, a poly(amino acid), a polysaccharide or mixtures thereof. 8. Food product according to claim 7, wherein the biopolymer is a protein. 9. Food product according to claim 8, wherein the protein is selected from the group consisting of soy protein, whey protein and casein. 10. Food product according to claim 7, wherein the biopolymer is a polysaccharide, preferably a gum. 11. Food product according to any one of the preceding claims, the form of fat spread, a (protein) drink, an instant protein drink, a beverage or a dressing. 12. Magnesium-containing additive for use in the food or other products according to any one of the preceding claims, in the form of magnesium containing nanoparticles having a particle size of 5 to 1,000 nanometer, wherein the nanoparticles are stabilised by means of a biopolymer. 13. Magnesium-containing additive according to claim 12, wherein the nanoparticles comprise a low-soluble magnesium salt having a Ks of 10<sup>-7</sup> or less. 14. Magnesium-containing additive according to claim 13, wherein said low-soluble magnesium salt is selected from the group consisting of low-soluble magnesium inorganic salts selected from the group of magnesium hydroxide, fluoride, carbonate, magnesium phosphates (e.g. Mg<sub>3</sub>(PO<sub>4</sub>)<sub>2</sub>, Mg<sub>2</sub>P<sub>2</sub>O<sub>7</sub>,) or other inorganic insoluble magnesium salts or mixtures thereof. 15. Magnesium-containing additive according to claim 13, wherein said magnesium salt is selected from the group consisting of low-soluble magnesium inorganic salts of organic such low-soluble salts of magnesium with partially hydrolysed proteins, phytate, organic acids, or other sufficiently low soluble organic salts of magnesium. 16. Magnesium-containing additive according to claim 12-15, comprising a mixture of inorganic and organic salts. 17. Magnesium-containing additive according to claim 12-16, wherein the biopolymer is selected from the group consisting of polyamides, polysaccharides, organic polyoxoesters synthesized by bacteria and eukaryotic organisms, poly(malic acid), polylactides, polyglycolide, polyanhydrides, polyesteramides and cutin, polythioesters, polyphosphate, polyisoprenoids, polyphenols and nucleic acids. 18. Magnesium-containing additive according to claim 17, wherein the biopolymer is a protein. 19. Magnesium-containing additive according to claim 18, wherein the protein is selected from the group consisting of soy protein, whey protein and casein. 20. Magnesium-containing additive according to claim 12, wherein the biopolymer is a polysaccharide. 21. Magnesium-containing additive according to claim 12, wherein said polysachcaride is selected from the group consisting of locust bean gum, tamarind seed polysaccharide, gellan gum, xanthan gum, guar gum, tara gum, gum arabic, kalaya gum, carrageenan, agar soybean polysaccharides and mixtures thereof. 22. Magnesium-containing additive according to claim 12, further comprising an auxiliary non-polysaccharide stabilizer selected from the group consisting of glycol alginate esters, methoxy pectin (HM-pectin), sodium carboxymethylcellulose (CMC-Na), propylene glycol alginate ester (PGA), and beet-derived pectin (BD-pectin), starch, OSA starch or combinations thereof. 23. Process for preparing the food product according to any one of claims 1-11, comprising the steps of adding or mixing the magnesium-containing additive in solid or dispersed form with the food products. 24. Magnesium-containing additive according to claim 12-13, wherein the low-soluble magnesium salt is obtained by a method for forming salts by homogeneous, heterogeneous or mixed precipitation and in the presence of a biopolymer.M1 - A23L1/05;A23L1/30;A23L1/304;A23L29/20;