BEVERAGE
NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY
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the product formulator to take several factors into account during the product development stage. Mindful Factors The challenges associated with premix formulations that incorporate multiple nutrients include the type of finished product, the desired taste, flavour and colour of the finished product, solubility, bioavailability, pH level, safety/toxicity, interactions among various ingredients, as well as the bioavailability and stability of the individual ingredients.
Factors that can affect stability, for instance, include temperature, pH, oxygen, light and moisture, to name a few. An example of a potential interaction is the formulation of a product t hat contains thiamine, a superfruit and its possible sulfur dioxide content. Thiamine plays an important ro l e i n h e l p i n g t h e b o d y metabolise carbohydrates and fat to produce energy, and helps to maintain proper functioning of the heart, as well as the nervous and digestive systems. Combining this nutrient with a superfruit can possibly result in immediate degradation of thiamine due to the fruit’s carry-
over of sulphur dioxide. The level of sulphur dioxide should be determined prior to fortification and appropriate overages should be added to compensate for losses. Among the many factors that can contribute to minimising interactions, a manufacturer can separate vitamins and minerals into two individual premixes. They can also consider encapsulating certain vitamins and minerals or utilise a particular form of a specific ingredient. F o r e x a m p l e , i o d i n e ’s ingredient form may be potassium iodide, magnesium’s may be magnesium phosphate, zinc’s may be zinc oxide, copper may be copper gluconate and calcium’s could possibly be tricalcium phosphate, dependent upon what other ingredients are utilised in the premix. Blending & Mixing Most experts on formulation agree that there is a science to blending powders that are part of the finished product, and will work for every product. However, blending powders is very different from blending liquids. W h e re o v e r - b l e n d i n g i s almost impossible, powder-topowder blends can be ‘un-mixed’ w h e n p a r t i c l e s s e g re g a t e . There are two common blending processes employed in the nutraceutical/dietarysupplement industry to achieve a homogeneous product: dry blending and wet granulation. Dry blending is the most common method used to m a n u f a c t u re p re m i x e s . A physical property of powders is a critical aspect of dry blending. Before blending starts, first consider the properties of the ingredient powders including flowability, particle size, shape and density.
Growing Popularity The incorporation of nutrient premixes in food fortification is an essential step that manufacturers will need to take if they are to stay competitive in today’s marketplace. Overall health and wellness within the consumer mindset, as it relates to their purchasing decisions, will greatly influence what gets put into the grocery cart during a trip to the local supermarket. Within the beverage category, fortified waters, juices and single portion powdered drink mixes will continue to grow in popularity. To s u c c e s s f u l l y i n t ro d u c e products to the marketplace, a manufacturer needs to lay a solid foundation at the beginning of the development process. That foundation should include partnering with an experienced nutritional premix formulator to minimise the challenges associated with not just bringing their products to market, but to ensure a product that lives up to its label claims, and ensure repeat purchase.
For more information, ENTER No: 0870