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.

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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