Dual fortification of salt with iodine and encapsulated iron compounds:: Stability and acceptability testing in Morocco and Cote d'Ivoire

被引:46
作者
Wegmüller, R [1 ]
Zimmermann, MB [1 ]
Hurrell, RF [1 ]
机构
[1] Swiss Fed Inst Technol, Inst Food Sci & Technol, Human Nutr Lab, Zurich, Switzerland
关键词
iodine; iron; fortification; encapsulation; salt;
D O I
10.1111/j.1365-2621.2003.tb07031.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The stability of local salt dual fortified with iodine and 19 iron compounds (encapsulated compared to nonencapsulated sulfate, fumarate, pyrophosphate, and elemental iron) was tested in Morocco and Cote d'Ivoire. Color and iodine content were measured after storage for 1, 2, 4, and 6 mo. Color acceptability was judged by standardized interviews. For most compounds, encapsulation did not protect against adverse sensory changes and iodine losses. However, 2 forms of ferric pyrophosphate, 1 small particle size (approximately 2.5 pm) and 1 micronized (approximately 0.5 mum), performed well and be useful in salt fortification. Improvements in current encapsulation techniques are needed to allow encapsulated iron to be used in salt fortification.
引用
收藏
页码:2129 / 2135
页数:7
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