Fruit preparations, are used in jam but also in yoghurt, ice cream or as an ingredient in cereal bars. Therefore they are also suitable for mineral fortification.
The challenge here is to make sure the preparation remains suitable for further processing. During fortification with calcium or iron, the product will come into contact with a dairy product in further processing. In such cases the oxidative effect of iron or the coagulative effect of divalent calcium ions can give rise to undesirable interactions.
Therefore it is important to prevent secondary interactions between the mineral salt and the dairy component through the careful selection of base materials.
The high temperature stability of mineral salts allows simple processing in fruit preparations, which must generally be heated during production.
We are happy to provide further information on the use of mineral salts in these applications.