A blessing for infant nutrition - encapsulated vitamins and minerals

A child's blossoming early years lays the foundation for the rest of their life. This significantly impacts a child's emotional, mental and physical development. The first two years of a child’s life are vital to providing a health boost to his whole life. To ensure a child's health and well-being they need to be given the proper nutrients during their formative years. There is no other stage in the life cycle when nutrient requirements per pound of body weight are as high as during childhood.

Therefore, high-quality solutions are needed to ensure that infant nutrition products provide appropriate nutrients during their first few years of life.

Premixed micronutrients, such as vitamins (A, C, D, E, B1, B2, B3, B5, B6, B7 and B12), minerals (Iron, Calcium, Zinc and Magnesium) and other trace elements (such as phosphorus, sodium and potassium) are frequently incorporated in infant formulations to improve their nutritional value. Most micronutrient premixes are in the form of a powder that dissolves easily in milk or any other liquid, such as water.

Vitamins, minerals and other nutritional components, on the other hand, might have a disagreeable odour and taste when they are introduced. Sensory qualities can be concealed using precise microencapsulation techniques. It also reduces the number of nutrients lost during processing, allowing food processors to generate more nutritious products.

Encapsulation is adding extra components, enzymes, cells, or other elements into tiny capsules so that the contents can be delivered at the right time. Encapsulation safeguards oxygen-sensitive flavour and colour compounds during processing and storage so that consumers can enjoy the results later and for a more extended period.

Nutrients like iron and vitamin C are protected by encapsulation during manufacturing and storage until they are finally ingested. Microencapsulation can result in unwanted sensory changes due to inhibited nutrient-nutrient interactions.

Developing a child's eating preferences begins even before conception and continues up to adulthood. Since taste and flavour have been identified as the main determinants of a child's acceptance of food during the early years, they are essential to developing food preferences. The central nervous system's gustatory system is activated, resulting in the sensations of sweetness, bitterness, sourness and saltiness.

Food preferences based on the flavour of ingredients are also a good predictor of young children's willingness to eat new foods.

Infant formula manufacturers must therefore consider the nutritional content and flavour of their products while developing them. Infant food formulations will benefit significantly from microencapsulation technology.