| abstract |
Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods of preparing calcium amino acid chelate complexes are disclosed and described. Additionally, calcium amino acid malic acid chelate complexes for fortification of oleaginous foods are also disclosed. The calcium amino acid chelate complexes and calcium amino acid malic acid chelate complexes of the present invention are stable, palatable, and bioavailable. The calcium amino acid chelate complexes are prepared by reacting a calcium compound, an amino acid ligand, a pH adjuster, and, optionally, a stabilizing/suspending agent in an aqueous environment. The calcium amino acid malic acid chelate complexes are prepared by reacting a calcium source, an amino acid ligand, and malic acid in an aqueous environment. |