Vitamins and minerals are often grouped together in discussion. Though both types of nutrient play essential roles in health, they are actually very different. While vitamins are organic substances, minerals are inorganic and occur naturally in the environment in rocks, eventually ending up in soil and water.
Demand for Minerals in Food Products
Many people get all the minerals they need to stay healthy by eating a broad diet rich in fruits, vegetables, whole grains, and dairy as many foods contain essential minerals naturally. For example, milk products contain calcium, and leafy greens contain iron. Even so, many people struggle to get the minerals they need through normal foods because of either dietary restrictions or general eating habits. In response, manufacturers restore minerals which are lost during processing or add additional minerals that do not occur naturally in a food product. That way it is easier for people to fill nutritional gaps.
Minerals are added to food products in form of mineral salts, and the variety of mineral salts is very wide. To give an example, three common used mineral salts for calcium enrichment and their typical properties are:
- Calcium Lactate: good solubility, high calcium bio-availability and neutral taste
- Calcium Phosphate: high calcium content and “double” fortification: calcium and phosphorous
- Calcium Carbonate: high calcium content,, low solubility, bulking agent.
Get in touch
If you have questions about which mineral to use in your product and potential applications, contact Brenntag Food & Nutrition. Our trained product experts can help you find a solution that is right for your intended use.