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Encapsulated Minerals
New encapsulation technologies are driving improved taste, stability and functionality of mineralsa traditionally difficult segment for dietary supplement manufacturers.
August 29, 2014
1 Min Read
Issue Summary
Minerals present numerous hurdles for formulation: they are often poorly absorbed, highly reactive and organoleptically challenging. Encapsulating these ingredients with a barrier coatingoften a fat such as vegetable oilcan conquer these problems and more. Often called micro- or nanoencapsulation, the technology can render particles mere microns, allowing for seamless integration into formulated products. These lipid spheres can offer improved taste, stability and functionality for traditionally difficult minerals.
Table of Contents
Viewpoint: When Smaller is Better
Micro Minerals
New encapsulation technologies are driving improved taste, stability and functionality of mineralsa traditionally difficult segment for dietary supplement manufacturers.
Takeaways for Your Business
Minerals are highly reactive and present organoleptic challenges, making them prime encapsulation candidates.
Low-to-medium dose transition metals salts such as iron, copper and chromium can benefit the most from encapsulation.
Because encapsulation coatings are insoluble, they should not be formulated into aqueous solutions.
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