Development of new products for the prevention of calcium deficiency
The technology of production of semi-finished food products, enriched with the natural calcium, which can be found in eggshell, can take quite a significant place in the assortment of prophylactic products, since it provides the prevention of calcium deficiency. This is an urgent problem now, since a significant calcium deficiency has about 90% of the population of Ukraine, which leads to the development of a large number of different diseases. Scientific evidence suggests that the consuption of the normal amount of calcium or calcium-rich products (milk and other dairy products) promotes a set of peak bone mass in the age of 30 years. At the same time, the age-related loss of bone tissue slows down, and the risk of bones fractures at a later age is lower. Currently, calcium deficiency is recommended to be replenished pharmacologically. However, they think that the best calcium is the one received from the food, since it has a higher percentage of digestion compared to drugs. The main role of functional products is to adjust the diet to provide the body with scarce macro- and microelements. To ensure a sufficient level of calcium in the body, semi-finished food products were developed, so they are balanced in physico-chemical, structural-mechanical and organoleptic characteristics with a higher calcium content. Eggshells were used as a source of calcium, because they contain a high content of minerals, - a similar substance of bones and teeth, which makes it available for the human body. The development of the formula was based on the determination of the optimum amount of calcium that was added to the formula, and did not affect the organoleptic characteristics of the finished product - 1% per 100% of the raw material. The study of eggshell on the content of strontium and cesium showed, that their content is 0.1-0.3 Bq/kg, which does not exceed the permissible dose of 0.5 Bq/kg, and confirms the safety of its use. Pork and chicken meat were used as the main raw material. To increase the bioavailability and digestibility of calcium, D<sub>3</sub> vitamin and lemon juice were added to the formula, resulting in the formation of calcium citrate, - a bioavailable form of calcium, which is easily assimilated by the body.