Mineral salts
Mineral salts are inorganic compounds that provide the body with essential or useful mineral elements such as calcium, magnesium, potassium, sodium, phosphorus, iron, zinc, copper, manganese, iodine, and selenium.
In foods, they may occur naturally or be intentionally added to enrich or fortify a product.
From a nutritional point of view, minerals do not provide energy, but they perform numerous essential physiological functions.
Calcium and phosphorus contribute to the structure of bones and teeth, while sodium, potassium, and magnesium are involved in fluid and electrolyte balance and normal neuromuscular function.
Iron is essential for oxygen transport, while zinc, copper, manganese, and selenium are involved in numerous enzymatic and metabolic systems.
On food labels, the generic term “mineral salts” may refer to a mixture of several compounds, such as carbonates, citrates, phosphates, chlorides, gluconates, or other mineral salts used in food formulations.
Their nutritional characteristics and bioavailability therefore depend on the specific mineral, its chemical form, and the actual amount present.
Calories
Mineral salts provide 0 kcal per 100 g from an energy standpoint, because they are not used by the body as a source of energy.
A product containing mineral salts may of course provide calories from sugars, fats, proteins, or other ingredients, but not from the minerals themselves.
Uses in Food
Mineral salts are used in many food categories to increase or balance their mineral content.
They may be added to beverages, food supplements, sports nutrition products, breakfast cereals, fortified foods, and meal replacements.
They are commonly found in rehydration solutions and electrolyte drinks, where sodium, potassium, and magnesium help restore electrolytes.
Calcium and phosphorus may be used to fortify products designed to increase the intake of minerals associated with bone health.
Iron, zinc, iodine, and other micronutrients may be added to specific fortified foods depending on the formulation.
Mineral salts may also perform technological functions in foods, for example as acidity regulators, stabilisers, firming agents, or anti-caking agents, depending on the specific compound.
The required amount varies considerably between minerals, as some are needed in relatively large quantities while others are required only in trace amounts.
Uses in Cosmetics
Many mineral salts are also used in cosmetics.
Salts of magnesium, zinc, calcium, sodium, and potassium may be found in creams, cleansers, hair-care products, deodorants, bath products, and skin-care formulations.
Magnesium salts and other minerals are commonly used in bath salts and soaking products.
Some zinc compounds may be used for conditioning, absorbent, or deodorising functions, depending on their chemical form.
Certain salts may also be used to modify the viscosity, pH, stability, or sensory characteristics of a cosmetic formulation.
The generic term “mineral salts” does not, however, identify a single cosmetic substance: properties and safety must be evaluated according to the specific compound and concentration used.
Allergens
Mineral salts, considered as a general category, are not among the major food allergens subject to mandatory declaration in the European Union, United Kingdom, or United States.
True allergic reactions to minerals are generally uncommon, although some compounds may cause intolerance, irritation, or other adverse effects under certain conditions.
Safety also depends on dosage, since excessive intake of some minerals can be harmful even in the absence of an allergy.
The specific mineral, chemical form, and amount present should therefore always be considered.
Evaluation
Mineral salts are nutritionally important because they provide elements required for bones, muscles, the nervous system, fluid and electrolyte balance, oxygen transport, and numerous enzymatic processes.
They cannot, however, be evaluated uniformly, because their effects depend on the type of mineral, its chemical form, and the dosage.
Ingredient verdict: a generally useful and often essential nutritional category, particularly when used to correct or supplement specific mineral intakes; the amount and chemical form should be appropriate for nutritional requirements.
Cons: excessive intake of certain minerals may cause adverse effects; evaluation depends on the specific mineral and dosage
