Recommendations for Iron and Calcium in Bread Spread

Minerals like iron and calcium are typically either water-soluble or insoluble powders. Incorporating them into an oily base like a bread spread (with ~25% oil) can be challenging as they won't dissolve in the oil. You will need to disperse them very finely and ensure they remain stable without settling or affecting the texture and taste.

For Calcium, insoluble forms are often preferred for fortification in products where water solubility is not required or where dispersion in an oily/fatty matrix is needed. We recommend considering:

• Calcium Carbonate (Light, Food): A very common and cost-effective calcium source. It's an insoluble powder that can be dispersed. It also functions as an anti-caking agent and stabilizer.
• Tricalcium Phosphate (Ultra Fine powder): Another widely used insoluble calcium and phosphorus source. The ultra-fine powder form should help with dispersion in your spread. It also acts as an anti-caking agent and stabilizer.
• Dicalcium phosphate dihydrate or Dicalcium phosphate anhydrous: These are also insoluble calcium and phosphorus sources used for fortification and as processing aids (binders, fillers) and anti-caking agents.

These insoluble calcium phosphates and carbonate can be dispersed as fine solids in your oily spread.

For Iron, incorporating it into food can be tricky due to potential off-flavors and oxidation, especially in the presence of oil. Among the available options, Iron (Ferrous) Bisglycinate is a chelated form known for better absorption and being gentler on the stomach. While its solubility is typically discussed in water, the chelated structure might offer some advantages in terms of stability compared to simple ferrous salts. However, you will still likely need to disperse it as a fine powder in your oily spread. Simple ferrous salts like Ferrous Gluconate, Ferrous Fumarate, Ferrous Sulfate, or Ferrous Lactate are generally water-soluble and less suitable for direct incorporation into an oily matrix.

Recommendation:

• Calcium: We recommend Calcium Carbonate (Light, Food), Tricalcium Phosphate (Ultra Fine powder), or Dicalcium phosphate dihydrate / anhydrous. Choose based on desired calcium/phosphorus ratio, cost, and ease of dispersion.
• Iron: We recommend Iron (Ferrous) Bisglycinate.

You will need to experiment with the best way to disperse these powders evenly into your spread to prevent sedimentation and ensure a smooth texture. Using a high-shear mixer might be necessary.

You can find links to all mentioned products below this answer.