Minerals in Foodstuffs and Beverages
The addition of minerals in foods and beverages can be classified in two main groups:
Fortification
Mineral fortification of foods, beverages or products for nutrition supplements can help to compensate or avoid deficiency symptoms. Bulk elements such as calcium or magnesium and trace elements such as zinc, iron or selenium are important for the development and the maintenance of numerous bodily functions.
Functional use
Mineral food additives can have a stabilising and sensory effect on foodstuffs. Other minerals are used as processing aid. Further applications are, among other things, the use as acidity regulators, colour stabilizers, separating agent, fillers or preservatives.
LomaSalt®
The reduction of salt in foods can take place by slowly decreasing the amount of salt. Although, at the same time the character of the food may get lost and the product loses attractiveness for the consumer. Here, Dr. Paul Lohmann® is able to offer an alternative…
Minerals in Beverages
Mineral fortification is a key method in manufacturing sports and energy drinks. Juices, RTD tea beverages or mineral waters are also frequently fortified with minerals. The possible benefits for the customers´ health can be manifold…
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Calcium Lactate PLUS
Dissolving Calcium Lactate in beverages typically holds two problems: the long solubility process of Calcium Lactate and its pH-depending solubility which drops dramatically in an environment with pH-values above 7. Calcium Lactate PLUS is clearly less problematic under such conditions…
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Calcium-Inulin-Granulate
Calcium-Inulin-Granulate is an outstanding nutrition supplement and is suitable for immediate consumption with respect to the RDA of calcium. Calcium-Inulin-Granulate is a white granulate and consists of 65% BeneoTM Synergy1 and to 35% of our tri-Calcium Citrate 4-hydrate...
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