Fortification adds a nutrient to a food without changing what the food is — which makes stability, not nutrition, the engineering problem.
The active has to survive processing, hold potency through shelf life and stay invisible in colour and taste. Salt form and physical form are the levers; the nutrient itself is rarely the hard part.
What we supply
Iron as Ferric Pyrophosphate and Ferrous Fumarate, vitamins including B1, B5 / D-Calcium Pantothenate, A and C, minerals as Manganese Gluconate, Chromium picolinate and Tricalcium Phosphate, plus Coenzyme Q10.
We describe what these ingredients are and how they behave in a formulation. Claims about what a finished fortified product does belong to its manufacturer and its regulator.
What we supply
Ferric PyrophosphateFerrous FumarateVitamin B1 (Thiamine Hydrochloride)Vitamin B5 (Calcium D Pantothenate)D-Calcium PantothenateVitamin AVitamin CManganese GluconateChromium picolinateCoenzyme Q10Tricalcium Phosphate
The iron problem Soluble iron salts fortify well but react with the food — colour shifts and off-flavours. Ferric pyrophosphate is far less reactive, which is why it is used where the matrix will not tolerate a soluble salt.
Matrix decides the form The same nutrient behaves differently in a beverage, a dry powder and a fat-continuous product. Encapsulation, particle size and salt form are the variables that make a fortificant work.
Mineral actives Manganese gluconate and chromium picolinate supply trace elements in organic-acid-bound forms; tricalcium phosphate doubles as a calcium source and a flow aid.
Overage and shelf life Vitamins degrade over shelf life, so the fortification level is set above the label claim by an amount the stability data supports. That calculation is the technical conversation.
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