Mineral deficiencies affect millions of people worldwide and, in particular, in developing countries. Food fortification is a valid technique used for enhancing the mineral content in common and accessible foods. However, the loss of nutrients is a common disadvantage involved in food fortification. Encapsulation, via spray drying techniques, can increase the homogeneity of the additives in food. However, a poor understanding of the theory behind the particle formation in spraying techniques and the available materials for achieving an optimal encapsulation of minerals. In this review article, we provide a guideline on the selection of bulk and wall materials required for creating capsules of minerals to be added to common foods, such as dairies, carbohydrates, and tea or coffee. All rights reserved, Elsevier.

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