Iron fortified food product and additive
An additive and food technology, applied in food preparation, food science, application, etc., can solve the problems of large differences in lecithin quality and processing difficulties
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Embodiment 1
[0051] Whey Protein Stabilized Iron(II) Pyrophosphate Nanoparticles
[0052] A solution containing 0.01M pyrophosphate and 1 wt% whey protein isolate was prepared by dissolving sodium pyrophosphate decahydrate and whey protein isolate (trade name: BiPro 95, manufactured by Danisco Food International) in demineralized water. A 0.02M Fe-containing iron(II) solution was prepared by dissolving ferrous chloride tetrahydrate in demineralized water.
[0053] The iron(II) solution was then added quickly to the pyrophosphate-whey protein solution prepared above with vigorous stirring. The pH of the resulting mixture was no longer adjusted. The reaction ended spontaneously within minutes after the formation of a green suspension of iron(II) pyrophosphate nanoparticles, which did not settle for several hours. The resulting reaction mixture was subjected to solid-liquid separation by centrifugation to be concentrated or dried. Electron microscopy analysis indicated a particle size of...
Embodiment 2
[0058] Whey Protein Stabilized Iron(III) Pyrophosphate Nanoparticles
[0059] A solution containing 0.015M pyrophosphate and 1 wt% whey protein isolate was prepared by dissolving sodium pyrophosphate decahydrate and whey protein isolate (trade name: BiPro 95, manufactured by Danisco Food International) in demineralized water. A 0.02M Fe-containing iron(III) solution was prepared by dissolving ferric chloride hexahydrate in demineralized water.
[0060] The iron(III) solution was then added quickly to the pyrophosphate-whey protein solution prepared above with vigorous stirring. The pH of the resulting mixture was no longer adjusted. The reaction ends spontaneously within a few minutes after the formation of a white suspension of iron(III) pyrophosphate nanoparticles, which does not settle for several hours. Electron microscopy analysis indicated a particle size of less than 1000 nm.
[0061] The resulting reaction mixture was subjected to solid-liquid separation by centri...
Embodiment 3
[0065] Gum Arabic Stabilized Iron(II) Pyrophosphate Nanoparticles
[0066] A solution containing 0.075M pyrophosphate and 0.5 wt% gum arabic was prepared by dissolving sodium pyrophosphate decahydrate and gum arabic (manufactured by Sigma-Aldrich) in demineralized water. A 0.015M Fe-containing iron(II) solution was prepared by dissolving ferrous sulfate heptahydrate in demineralized water.
[0067] The iron(II) solution was then added quickly to the pyrophosphate-gum arabic solution prepared above with vigorous stirring. The pH of the resulting mixture was no longer adjusted. The reaction ended automatically within minutes after the formation of a green suspension of iron(II) pyrophosphate nanoparticles, which did not settle for several hours. Electron microscopy analysis indicated a particle size of less than 1000 nm.
[0068] The resulting reaction mixture was subjected to solid-liquid separation by centrifugation to be concentrated or dried.
[0069] To prepare produc...
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