Calcium in food fortification strategies
1999
Weaver, C.M. (Purdue Univ., West Lafayette, IN (USA). Dept. of Foods and Nutrition)
Calcium fortified foods are likely to play an increasingly important role in helping consumers achieve newer calcium requirements aimed at reducing the risk of osteoporosis. The fortificant of choice should be well absorbed and beneficial in building peak bone mass during growth and protecting against bone loss later in life. Calcium absorption can be influenced by constituents present in the food and perhaps improved with addition of enhancers. The calcium source must also be compatible with the food being fortified which relates to solubility of the salt, concentration of calcium in the formula, processing stability, and flavour profile.
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