식품첨가물용 이온화 칼슘의 개발동향과 시장분석

초록

Calcium is an essential mineral in the maintenance of physiological functions of both plants and animals. Without an appropriate level of calcium, our body becomes more susceptible to many diseases with decreased resistance to unfavourable conditions. Current food additives, used to conserve food longer by suppressing the productions of gases and the growth of the bacteria, are either chemical conservatives or natural products. The chemical conservatives, however, has a potential to produce adverse effects in our body, whereas the natural products, such as grape fruit extract or Yuka extract, are expensive and alters the tastes of food. Due to these limits of currents food additives, the market has been looked for the safe, domestic and natural food additives, having good conservative function without side effects and alternation in food tastes. Among many natural food additives, the best candidate is calcium ion, an essential mineral which is necessary in biological activity in most organisms. With great interests of the market, manufacturing technology has rapidly developed to increase the absorption rate and the efficiency of utilization of high ionic calcium in food additives, and a positive prediction can be made on its marketability. This review demonstrates domestic and international trends in techniques and marketing dealing with high ionic calcium, and also suggests the prospects and the attractiveness of calcium in a food market.

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