|COWCIUM Natural Milk Calcium FG
Product Code: MILKCALFG
Calcium and phosphorus are the major minerals in milk and in our teeth and bones. We require these important minerals for the growth and development of bones and teeth. However, calcium is deficient in the diets of most of the world's populations. Awareness of this deficiency in developed countries has catapulted calcium into the largest and fastest growing category of mineral supplements purchased by consumers. Most consumers consider milk and dairy products to be the richest sources of calcium. Yet many consumers have limited their consumption of milk and dairy products to reduce fat in their diets or because of their intolerance to lactose. Garuda's COWCIUM brand Natural Milk Calcium FG gives these modern consumers a rich source of natural calcium and phosphorus from milk, with less fat and low in lactose. Calcium can be obtained in the diet by various sources, but the most highly recommended source is dairy products. Dairy products are a source of calcium with high bioavailability. The ingredient milk calcium is derived from the whey stream of cow's milk.
Contains a minimum calcium content of 24%, and is micron milled for easy addition to food, beverages and chewable supplement applications where a smooth mouth-feel is of importance. All of Garuda's milk calcium products are derived completely from dairy whey. No calcium is added during processing. Garuda's milk calcium products are true 100% milk calcium.
Garuda International has standardized COWCIUM brand natural milk calcium FG to contain a minimum of 24% calcium. Manufacturers can rely on COWCIUM brand Natural Milk Calcium FG to meet the most stringent quality requirements for lead and heavy metals. Cowcium brand Natural Milk Calcium FG complies with the latest California proposition 65 level of less than 0.12 micrograms of lead per gram of calcium.
Manufacturers may use COWCIUM brand milk calcium to nutritionally fortify baked goods, snack foods, confections, breakfast cereals, yogurts, cheeses and other foods.
- Beverage manufacturers can use garuda's milk calcium to fortify beverages that have adequate viscosity to suspend the fine particles. Successful beverage applications have included orange juice, milk and yogurt drinks. Beneficial applications of milk calcium include:
- A cost efficient source of dairy solids with a high calcium content
- An alternative to other calcium sources where a higher a calcium concentration is required.
- A nutraceutical ingredient in powdered beverages, nutritional drinks, dairy products, powdered soups, desserts and baked goods.
- The neutral ph of COWCIUM milk calcium is gentle and does not cause a gastrointestinal upset often associated with calcium carbonate.
Possibilities for consumer goods
- Nutritionally fortify baked goods & snack food
- Breakfast cereals, Cheese, Confections
- Beverage applications: Juice, Milk, Yogurt
- Dietary supplements
U.S. Department of Health and Human Services. Healthy People 2010 (Conference Edition in Two Volumes).Washington, D.C., January 2000. http://www.health.gov/healthypeople; American Academy of Pediatrics, Committee on Nutrition. Pediatrics 104: 1152, 1999.; NIH Consensus Development Program. JAMA 285: 785, 2001.; National Institute of Child Health and Human Development, National Institutes of Health, U.S. Department of Health and Human Services, Childhood and Adolescent Nutrition. Why Milk Matters Now for Children and Teens. NIH Publ. No. 00-4864. Rockville, MD: NICHD/Milk Matters Clearinghouse, January 2001.; Institute of Medicine, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington, D.C.: National Academy Press, 1997.; Alaimo, K., M.A. McDowell, R.R. Briefel, et al. Dietary Intake of Vitamins, Minerals, and Fiber of Persons Ages 2 Months and Over in the United States: Third National Health and Nutrition Examination Survey, Phase 1, 1988-1991. Advance Data from Vital and Health Statistics: No. 258. Hyattsville, MD: National Center for Health Statistics, 1994.
Revision Date: 09/13/2011