Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

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of milk, by comparing other types of similar salts such as calcium phosphate,
calcium chloride or calcium carbonate and the established ratio of
calcium:phosphorus (48).
Calcium salts used as supplements present some problems related to
solubility and flavor. Calcium carbonate and calcium phosphate salts are
flavorless since they are insoluble in water and watery mediums. Calcium
lactate and calcium gluconate salts are soluble in water but lend foods a very
strong flavor and are, thus, rejected by the consumer. Other alternative
compounds have appeared such as calcium gluconate stabilized with glycine
and liquid whey. Sarabia et al (53), using 45 Ca as a marker, found that the total
amount of calcium excreted in urine is ten times greater for calcium gluconate
stabilized with glycine than for calcium gluconate only. The high solubility of
this salt in alkaline solutions makes it easily absorbable in the intestine and
subsequently highly bioavailable. With respect to the whey fraction compared
to other calcium salts (carbonate, lactate and citrate), a high level of
bioavailability for calcium in the whey have been found (54).
Finally, calcium supplementation must be done with a correct heat
treatment of food, which involves a lower protein denature and Maillard
reaction, resulting from the reaction of lactose with lysine (55) producing
furosine, because Maillard reaction compounds are able to bind cations and
possibly condition their bioavailability (56). Moreover, it must be considered
that calcium fortification can also affect to bioavailability of other mineral
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