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
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[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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