While dominant in the body, calcium fortification continues to be a major area of interest, as more individuals are concerned about bone health and cancer prevention, particularly middle-aged women and men.

While the most important function of calcium involves the maintenance of bone health, it also plays a major role in regulating a variety of vital body functions.

For most people, the major source of dietary calcium is from milk and other dairy products. However, many people have problems digesting milk and dairy products due to lactose intolerance or other related allergies. In addition, many people who are concerned about dietary fat and cholesterol have switched to lower fat milk and dairy products.

Other good sources of calcium include sardines, dark green leafy vegetables, dried beans, nuts and whole grains.

A number of market forms of calcium are available to boost a product’s calcium content. Food products such as fruit juice, infant food, health food and sports beverages are most often fortified with calcium and other minerals. The challenge for formulators is to select an appropriate form of calcium that delivers the desired level of the mineral without affecting flavour, solubility, bioavailability, sensory properties and the mouthfeel of the finished product.

Calcium carbonate is perhaps the most cost-effective source of calcium. However, it has a tendency to provide a chalky taste and have a gritty mouthfeel, as does dicalcium phosphate.

Some of these processing issues can be prevented if a blend of calcium sources is used instead of a single source. In addition, these calcium salts are not very soluble, therefore it’s desirable to add calcium citrate or organic acid to improve solubility.

In order to get the most out of these salts, a manufacturer has to decrease the pH to make it soluble, which causes absorption to increase.

In general, in order to have more absorption, it’s necessary to have soluble calcium salts, but there are advantages and disadvantages to soluble or insoluble forms. For example, calcium gluconate is soluble, yet may interact with other ingredients in the product and thus impact flavour.

Large doses of calcium are efficiently excreted by the body and do not usually produce toxic effects unless the individual has a history of kidney stones. While suggested dietary intake varies with different age groups and between men and women, it’s commonly recommended that adults consume 1,000mg of calcium a day.

Food manufacturers must work closely with their suppliers to address product development issues that could dramatically impact calcium delivery or alter the end product. The supplier can suggest appropriate market forms of calcium, interactions to avoid, and processing effects that will improve the chance of success.

Questions to address prior to fortifying a product with calcium include:

While fortified beverages are often used for delivering healthy and functional nutrients, those in the industry know that formulating beverages can be complex, particularly when multiple ingredients are being added.

There is a host of complications that can occur, such as sedimentation, poor taste, cloudiness, or lack of uniformity of ingredient incorporation, among other challenges.

Adding multiple ingredients to food products and supplements can promote improved health and treat specific health conditions.

From a business perspective, fortification can also make for more marketable products. However, blending nutrients is a science involving consideration of many factors. Good practice calls for high quality nutritional blends that address these issues and gain consumer confidence in the product and in the role that nutrition can play in improving health and wellness, and fighting disease.

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