sponsored content

Food Fortification with high value Mineral Salts

The easiest possible way to fortify foods or beverages with Minerals, like Calcium, Iron, Magnesium or Zinc, is the simply addition of the fortifying agent. Flour, for example, can be fortified with Iron by adding Ferrous Sulfate.

However, simply blending foods with Minerals is not always feasible. Interactions between food ingredients and added Mineral Salts can also take place. This is mainly due to the complex structure of food.

Influencing factors of a Mineral Salt regarding its feasibility to fortify food are e.g. solubility, reactivity, taste, metal content and the particle size. To overcome these obstacles, Dr. Paul Lohmann® offers several techniques and products with improved product properties.

• The solubility of a Mineral Salt is a basic requirement for the fortification of liquid or instant powder products.
• Micronized Minerals improve the sensory properties, have an improved dispersability and less sedimentation.
• Microencapsulation provide an excellent taste masking effect, protects against fat oxidation and discoloration.
• Granulation leads to almost dust-free Mineral Salts with optimal flow properties

Find out more about our particle size engineering here