Mineral Salts are added as a nutritional or functional ingredient in food. They are produced by chemical reactions to achieve clearly defined products with a very high purity and functionality. Numerous different combinations of anions and cations are possible. Most of these Mineral Salts have certain things in common: they have a noticeable impact on the taste of mineral fortified foods, can catalyze reactions like lipid oxidation in the food or interact with other food ingredients. In turn, these factors have an impact on the customers' acceptance and the shelf life of foods.
展开▼
