Alice Wilkinson, Watson’s vice president of quality and nutritional research and development, explained that when formulating dietary supplements or fortified foods, formulators must consider the chemical and physical properties of each micronutrient to be used, as well as its compatibility with the finished product. The overages necessary to compensate for processing and storage losses must be built into the formulation.
Wilkinson expounded on the use of technology-based solutions, such as microencapsulation, which can be instrumental in overcoming challenges such as stability concerns, heat tolerance, and the masking of undesirable flavors and odors. The various technologies available for microencapsulation and the resulting characteristics of the coating matrix were also explained.
In addition, Wilkinson illustrated that navigating a complex set of variables is key to formulating a product that will be successful in the marketplace. Expertise and experience can help food and supplement manufacturers avoid costly errors, such as inappropriately high overages which overrun price points, off flavors impacting consumer acceptance, and potential recalls due to products not meeting label claims.
Check out INSIDER’s Encapsulated Minerals Digital Issue for information on overcoming the hurdles of mineral encapsulation.