Chapter 11: Minerals Check Access

This chapter considers the chemical character, health effects and behaviour of the inorganic compounds that occur in significant amounts in food, either as components of raw materials or additives. These include the bulk minerals: sodium, particularly sodium chloride (i.e. common salt) in bread and snack foods; potassium, magnesium and calcium; and phosphates, including phytic acid and calcium phosphates as additives in cured meat products. The trace minerals include sources of iron in meat and vegetables, interactions with nitrates, lactoferrin in milk, copper and zinc, selenium deficiency and toxicity in excess, and iodine deficiencies and supplementation.