Encapsulated Minerals

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.

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