Food fortified with iron

A technology for strengthening food and food, which is applied in the direction of food preparation, dairy products, milk preparations, etc., and can solve the problems of inability to prevent discoloration and taste change

Inactive Publication Date: 2003-09-24
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, due to 20-30% free iron, the patented chelate does not prevent the occurrence of discoloration and off-flavor, especially when used to fortify products containing polyphenols or other fats, such as cocoa, coffee, tea, bananas, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0036] The following examples further illustrate the invention. Parts and percentages are by weight unless otherwise indicated.

example 1

[0037] Example 1 Preparation of Inorganic Iron Compounds

[0038] 58 g of phosphoric acid (85%) was dissolved in 1 liter of distilled water, ferrous sulfate heptahydrate (56 g) was added, and then the pH was adjusted to 6.8 with ammonium hydroxide (28%). The precipitate formed during neutralization was isolated by filtration (Whatman, 42), washed carefully with deionized water, and dried in air at room temperature.

example 2

[0039] Example 2 Preparation of inorganic iron compounds with different order of addition of ingredients

[0040] Dissolve 58 grams of phosphoric acid (85%) in 1 liter of distilled water. Ferrous sulfate heptahydrate (56 g) was added, then the pH was adjusted to 6.8 with ammonium hydroxide (28%). The precipitate formed during neutralization was isolated by filtration (Whatman, 42), washed carefully with deionized water, and dried in air at room temperature.

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PUM

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Abstract

Fortified foods include fortified amounts of an inorganic compound made from ferrous or ferrous sources, phosphate and ammonium. These compounds provide a method of iron fortification without compromising the organoleptic properties of their food products and are particularly useful for products containing polyphenols (cocoa, tea, etc.) or products with a high fat content.

Description

field of invention [0001] This invention relates to the fortification of foodstuffs, and more particularly to the fortification of foodstuffs with iron. Background of the invention [0002] Iron is an essential trace element in animal and human nutrition. It is the heme of hemoglobin and a component of myoglobin, cytochrome and several enzymes. The main function of iron is to participate in the transport, storage and utilization of oxygen. [0003] Iron deficiency was and remains a widespread nutritional problem not only in developing countries but also in industrialized countries. Nutritional surveys have found that insufficient dietary iron intake is associated with a high incidence of anemia in children, adolescents and women. Since the body does not produce the mineral, the body relies on external supplies for all iron, either through food or supplements. The importance of proper iron intake throughout a person's life is well recognized. The recommended daily supply...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23C9/152A23F3/16A23F5/24A23G1/00A23G1/56A23L1/30A23L1/304A23L2/52
CPCA23C9/1522A23F3/163A23G1/56A23G2210/00A23L2/52A23L33/165
Inventor A·舍尔D·V·瓦德拉E·R·维德拉尔N·雷克希夫
Owner SOC DES PROD NESTLE SA
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