Preparation and Partial Characterization of Eggshell Calcium Chloride
Open Access
- 31 July 2007
- journal article
- research article
- Published by Taylor & Francis Ltd in International Journal of Food Properties
- Vol. 10 (3), 497-503
- https://doi.org/10.1080/10942910600919484
Abstract
To minimize eggshell waste, calcium in eggshells was extracted as calcium chloride using 4% (w/v) HCl solution for an extraction period of 3 hs with the ratio of eggshell to HCl being 1:15 (w/v). After hydrolysis, the residues were removed by centrifugation at 1774 × g for 10 min, and the solution was heated to 110–115°C until dried, this gave an eggshell calcium chloride at a yield of 87.38% (w/w). The calcium chloride powder in this study was composed of 0.3% protein and 94.37% ash, with pH 5.27 and showed high solubility. It contained minute amount of heavy metal constituents within the specification of the Thai Food Act. X-ray diffraction analysis indicated that eggshell calcium chloride powder thus prepared was composed mainly of CaCl2.2H2O. The eggshell CaCl2 was also tested for its functional property as a firming agent in canned rambutan. The results showed that both eggshell and commercial calcium chloride gave a firm texture to canned rambutan, therefore eggshell CaCl2 can be prepared and used as food processing aids.Keywords
This publication has 4 references indexed in Scilit:
- Chicken Eggshell Matrix Proteins Enhance Calcium Transport in the Human Intestinal Epithelial Cells, Caco-2Journal of Agricultural and Food Chemistry, 2003
- Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse MeatInternational Journal of Food Properties, 2003
- Fermented pork sausage fortified with commercial or hen eggshell calcium lactateMeat Science, 2002
- Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activityMeat Science, 1993