Abstract
ABSTRACTThe effects of three levels (0.1, 0.3 and 0.5%) of locust bean gum, guar gum and sodium alginate on zinc and iron availability were evaluated in milk and soy systems. Availability was estimated as metal solubility after digestion with pepsin‐HCl followed by addition of bicarbonate and digestion with pancreatic and bile extracts. Locust bean gum (0.5%) and guar gum (0.5%) reduced zinc solubility by 23.5 and 69.6%, respectively, in the milk and by 41.1 and 40.1% in the soy. Smaller reductions were observed at lower gum levels. The two gums also caused significant reductions in iron solubility from soy. Sodium alginate exerted little effect on mineral solubility.
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