Gadot promotes magnesium ingredient for dairy, plant-based milks
Gadot Biochemicals is strengthening focus on its Gadomag K ingredient for boosting the level of magnesium in plant-based and dairy milks.
Gadot Biochemicals (Haifa Bay, Israel) is strengthening focus on its Gadomag K ingredient for boosting the level of magnesium in plant-based and dairy milks.
Plant-based milks are generally lower in mineral content compared to dairy milk, the company says, including less calcium, potassium, magnesium, and phosphorus. With more public interest in magnesium intake, Gadomag K can help milk manufacturers fortify both plant and dairy milks with additional magnesium to prevent magnesium deficiency and also deliver additional health benefits. For instance, magnesium can aid in muscle contraction and relaxation, the company points out.
It’s typically challenging to fortify plant and dairy milks with magnesium. Most of the highly bioavailable organic salts of magnesium, including gluconates, lactates, ascorbates, and amino acid chelates, present challenges when formulating into dairy, said Ohad Cohen, Gadot’s CEO, in a press release. Cohen explained that while “all dairy products and milk analogues pass heat treatment, it is not feasible to use soluble magnesium salts, which increase concentrations of ionic magnesium. Ionic magnesium reacts with proteins during heat treatment and will cause partial destruction of those proteins and their settling.”
Gadomag K is easy to formulate into plant and dairy milks, offering a neutral taste, easy dispersibility, and no need for stabilizers and without any sedimentation issues or protein destruction.
