The addition of minerals in foods and beverages can be classified in two main groups:

• Fortification: Mineral fortification of foods, beverages or products for nutrition supplements can help to compensate or avoid deficiency symp-toms. Bulk elements such as calcium or magnesium and trace ele-ments such as zinc, iron or selenium are important for the devel-opment and the maintenance of numerous bodily functions.
• Functional Use: Mineral food additives can have a stabilizing and sensory effect on foodstuffs. Other minerals are used as processing aid. Further ap-plications are, among other things, the use as acidity regulators, color stabilizers, separating agent, fillers or preservatives.