Table 1.
Composition of the two different ice cream formulations used in the dual-label stable isotope calcium bioavailability studya
| Ingredient | 3% Butterfat ice cream | 9% Coconut oil ice cream | Reduced-fat milk |
|---|---|---|---|
| Total calcium (mg/portion)b | 227 | 224 | 223 |
| 44Calcium (mg/portion) | 8.9 | 8.6 | 8.2 |
| Energy (kcal/portion) | 91 | 115 | 95 |
| Protein (g/portion) | 2.5 | 1.4 | 6.6 |
| Fat (g/portion) (saturates) | 1.9 (1.3) | 5.6 (5.2) | 3.3 (2.1) |
| Carbohydrates (g/portion) (sugars) | 15.7 (13.8) | 14.6 (12.8) | 9.7 (9.7) |
| Reduced-fat milk powder (wt/wt %) | 11.9 | 4.0 | |
| Whey powder 30% (wt/wt %)c | — | 3.0 | |
| Milk minerals (wt/wt %)d | 0.93 | 1.22 | |
| Sucrose (wt/wt %) | 15.2 | 11.5 | |
| Low-fructose corn syrup (wt/wt %) | — | 11.7 | |
| Glucose syrup (wt/wt %) | 4.8 | — | |
| Locust bean gum (wt/wt %) | 0.171 | 0.171 | |
| Carrageenan L100 (wt/wt %) | 0.019 | 0.019 | |
| Butterfat (wt/wt %)e | 3.0 | — | |
| Coconut oil (wt/wt %)f | — | 9.0 | |
| Emulsifier (wt/wt %) | 0.12 | 0.285 | |
| Vanilla flavor (wt/wt %) | 0.014 | 0.014 | |
| Water (wt/wt %) | 63.85 | 59.09 |
Macronutrients and calcium were expressed per portion size and ingredients as percentage weight per weight (wt/wt %).
Ice cream portion is 60 g; reduced-fat milk portion is 200 g.
Whey powder (Avonol 600) was supplied by Glanbia Ingredients (Kilkenny, Ireland) and contained 55% (wt/wt) lactose, 31% protein, 2% milk fat, 0.69% calcium, and 7.3% other milk minerals.
Milk minerals were CAPOLAC MM-525 supplied by Arla Food Ingredients (Viby, Denmark) and had a calcium content of 24% (wt/wt).
Butterfat was supplied by Meadow Foods Ltd (Chester, UK) and contained 70% saturated fatty acids, mainly palmitic acid (C16:0, 31%) and oleic acid (C18:1n-9, 21%).
Coconut oil was refined and supplied by Albion Chemical Distribution (Luton, UK) and contained 92% saturated fatty acids, mainly lauric acid (C12:0, 47%).