Increasing Nutritional Value in Fruit Juices

In some societies, osteoporosis occurs due to calcium deficiency. There are many medical application methods for this. A solution can be generated through daily dietary supplements to address calcium deficiency.

Calcium intake as a nutrient is a condition related to bone weight. With an increase in the amount of calcium intake, the bone weight in the body increases.

The factor that most affects bone weight in the human body is directly influenced by calcium intake at early ages. Therefore, attention should be paid to calcium intake during infancy. For this, sufficient intake of breast milk is a priority for bone maturation and increasing bone weight.

Among women and men, the group with the highest calcium deficit is women. Therefore, women, who experience calcium deficiency at a higher level, need calcium diets more to address this deficiency.

What are the Foods That Are Sources of Calcium?

Some dietary products can be consumed to provide a beneficial amount of calcium intake. Especially since milk is not appealing in taste as a calcium source, alternative calcium sources are being emphasized. Besides milk, orange juice can also be nutritious as a calcium source.

Orange juice has nutritional properties similar to milk. In fact, it has a more appealing taste compared to the unappealing taste of milk. Due to this feature, calcium supplementation can be taken with orange juice throughout life.

There are some points to consider when supplementing calcium from orange juice. Milk contains 0.12% calcium. Providing calcium supplementation in this amount within orange juice may cause some undesirable tastes. Particularly, Calcium Hydroxide, Calcium Carbonate, and other calcium sources can cause some undesirable characteristics.

Adding calcium sources such as Calcium Chloride to orange juice creates an undesirable brightness and negative effects on the intensity and quality of the juice's taste. In addition, another problem is the dissolution of Calcium in orange juice. It is somewhat difficult to dissolve calcium in high concentrations in orange juice.

By its natural structure, orange juice contains some acids. These include citric acid and malic acid. Calcium citrate (TCC), i.e., Tricalcium Citrate is poor in terms of solubility. Therefore, it must be added carefully into orange juice. Another important issue is the absorbability and bioavailability of calcium in the juice. Bioavailability here refers to the absorption of calcium by the bones and the occurrence of utilization.

Substances Used in Orange Juice Are as Follows

Some compounds are used in orange juice as calcium sources and to mask the calcium taste. These are as follows.

• Calcium Chloride
• Magnesium Chloride
• Sodium Citrate
• Potassium Citrate
• Tartaric Acid
• Malic Acid
• Citric Acid
• And the salts of these compounds

In orange juice, usage rates can be Calcium Chloride 0.04%, citric acid 0.85%, and Trisodium Citrate 0.06%.

With this composition, it has been determined to be suitable for an acidic beverage rich in protein with acidic properties.

Subsequently, fruit aroma can be added to this solution to provide flavor. These include the following compounds.

• Calcium Chloride
• Calcium Acetate
• Calcium Tartrate
• Calcium Acetate
• Calcium Lactate
• And other lactate salts

The most commonly used compound among these is calcium chloride.

Why is Tartaric Acid Used in Fruit Juices?

Tartaric acid is added to regulate the acid levels naturally found in fruit juices. This balances the taste of the juice and provides an acidic flavor. Tartaric acid can increase the perception of sweetness by reducing the amount of sugar added to the juice. Tartaric acid extends the shelf life of the product by preventing the growth of microorganisms in the juice.