Baked goods and cereals
Cereal products have been a classic staple food of humankind for centuries. All over the world, bread, baked goods, pasta and cereals are a vital source of carbohydrates, protein and dietary fiber. The fortification of cereal products with minerals is therefore an effective source to offer health-aware consumers an everyday source of minerals.
Within fortification of baked goods, flour and cereals, the principal challenge facing the development of marketable concepts is based in producing an end product with the accustomed quality and characteristics. For baked goods, color stability, an unchanging, pleasant consistency and baking stability are the primary considerations. For loose products such as flour or muesli, the vital factor is the homogeneous distribution of all constituents without a tendency to separate.
In the area of baked goods mineral salts are used not just for fortification, but as technical additives. In addition to acidity regulators such as Calcium Acetate and Sodium Diacetate, and preservatives such as Calcium Propionate also raising agents like classic baking powder play an important role. Here, we offer an array of products that are suitable for this purpose, e.g.:
Our tartrates are suitable for use in organic baked goods. Monosodium and Disodium Citrate can be used in conventional phosphate-free baking powders.
Reduced-sodium concepts in baked goods are yet another application area of our mineral salts. Our LomaSalt® salt substitute product range offers diverse opportunities for considerable reduction of salt Content in baked goods.
For the fortification of baked goods with minerals, we offer both a large selection of suitable products and many years of expertise in individual product development in collaboration with our customers.
Based on the Health Claims Regulation, we have developed approved premixes for various concepts, which are also suitable for cereals:
- Women's health
- Weight management
- Sport and energy
Moreover, we develop customized mineral compounds on request.
In addition to various premix concepts, we have developed iron fortification concepts for flour. In developing nations, in particular, this is an effective means of remedying iron deficiency.
Numerous different mineral salts are approved for the fortification of foods in accordance with Regulation (EU) No. 1925/2006. We recommend the following minerals for the fortification of baked goods and cereals8: