Manufacturer Supply Calcium L-Threonate

Nutritional fortification

Calcium L-Threonate is a high-quality calcium source that can provide the human body with abundant calcium elements. Adding Calcium L-Threonate to many foods can increase the calcium content of the foods and meet the calcium needs of different groups of people. Calcium L-Threonate, when combined with other nutrients, can make the nutrition of food more comprehensive and balanced. For example, in some multivitamin and mineral supplement foods, calcium L-peroxyconate works together with nutrients such as vitamin D, vitamin K, magnesium and zinc, which can better exert the nutritional synergy effect and improve the absorption and utilization efficiency of various nutrients by the human body.

Quality improvement

In some foods such as dairy products and soy products, Calcium L-Threonate can interact with other components, affecting the gel properties and rheological properties of the food, and making the product have a better texture and taste. For example, in the production of yogurt, adding an appropriate amount of Calcium L-Threonate can make the curd state of yogurt more delicate and uniform, improve the stability and water retention of yogurt, and extend the shelf life.

Adjust the pH value

Calcium L-Threonate has a certain acid-base regulation ability and can play a role in adjusting the pH value in food. In some acidic beverages or fermented foods, the addition of Calcium L-Threonate can stabilize the pH value of the products, inhibit the growth of harmful microorganisms, and at the same time improve the flavor and texture of the food, making the products more in line with consumers' taste demands.

Protect nutrients

Calcium L-Threonate has certain antioxidant properties, which can inhibit oxidation reactions in food, reduce the occurrence of phenomena such as oil oxidation and vitamin degradation, thereby protecting the nutrients in food and extending the shelf life of food. For example, in foods rich in oils and fats, Calcium L-Threonate can slow down the oxidation and rancidity process of oils and fats, prevent the generation of off-flavors and harmful substances, and maintain the quality and nutritional value of the food.

Prevent color changes

In some fruit and vegetable products, Calcium L-Threonate can prevent the pigment substances in food from being oxidized and causing color changes by inhibiting oxidation reactions, maintain the original color of food, and improve the appearance quality and commercial value of food.

Coagulant

In the production process of some soy products such as tofu, Calcium L-Threonate can be used as a coagulant. Calcium L-Threonate can cause the protein in soy milk to coagulate and precipitate, forming tofu with a fine texture and tender and smooth taste.

Preservative

Calcium L-Threonate can form a protective film on the surface of food, reducing the contact between oxygen, moisture and food, thereby inhibiting the growth and reproduction of microorganisms and playing a role in preservation. In the preservation treatment of some foods such as meat and aquatic products, the use of preservatives containing Calcium L-Threonate can extend the shelf life of the food and maintain its freshness and quality.