Mineral fortified water

Abstract

A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0≧RP−(A−B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter calorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0. The mineral-fortified water composition may optionally contain other nutrients and vitamins, for example, vitamin A, vitamin C, vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid, selenium, and pantathonic acid.

Description

CROSS-REFERENCE TO RELATED APPLICATION [0001] This application is a continuation of U.S. application Ser. No. 10 / 247,190, filed on Sep. 19, 2002.TECHNICAL FIELD [0002] The present invention relates to water compositions supplemented with minerals such as calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures thereof, or mixtures of two or more of these compounds that have excellent bioavailability. The water containing the minerals, especially iron and zinc compounds, does not have an off-flavor / aftertaste, is stable, and overcomes the problem of discoloration, precipitation and / or poor bioavailability caused by the addition of these minerals to water. The compositions can also optionally include vitamins, and other nutrients. BACKGROUND OF THE INVENTION [0003] In many countries, the average diet does not contain sufficient levels of necessary minerals and nutrients, such as, iron, zinc, iodine, vitamin A or the B vitamins. Iron deficiency is well documented, it is ...

AI Technical Summary

Benefits of technology

[0025] As disclosed herein, compositions and methods have now been found to make a water compositions containing particular minerals that are soluble and at the same time have acceptable taste and leaving no undesirable aftertaste without compromising stability and bioavailability. This invention has also been found to make water compositions that contain particular mineral sources having substantially clear and colorless appearance. More specifically, the inventors have surprisingly found that minerals, for example, ferrous ions (Fe2+), can be stabilized through redox modulation. The present invention involves modifying the natural water redox potential from “oxidizing / electron accepting” to “reducing / electron donating” by reducing the concentration of, and preferably eliminating, compounds / species that have higher redox potential than that of the added minerals. These include ozone, oxygen, hypochlorite, chlorine, nitrate / nitrite and manganese (IV).

Problems solved by technology

In many countries, the average diet does not contain sufficient levels of necessary minerals and nutrients, such as, iron, zinc, iodine, vitamin A or the B vitamins.

Usually, in countries where the people suffer from these deficiencies, the economy is such that providing minerals and vitamins as a supplement is expensive and presents significant distribution logistics problems.

In addition, compliance, i.e., having the people take the vitamin and mineral supplements on a daily basis, is a serious problem.

Although substantial progress has been made in reducing iron deficiency by fortifying products such as infant formulas, breakfast cereals and chocolate drink powders, the formulations require milk that is often not available or affordable.

There are well-recognized problems associated with adding both vitamins and minerals to beverages.

Zinc supplements tend to have an objectionable taste, cause distortion of taste and cause mouth irritation, see for example U.S. Pat. No. 4,684,528 (Godfrey), issued Aug. 4, 1987.

Iron supplements tend to discolor foodstuff, or to be organoleptically unsuitable.

Moreover, it is particularly difficult to formulate products containing minerals and, in particular, mixtures of bioavailable iron and zinc.

These minerals not only affects the organoleptic and aesthetic properties of beverages, but also undesirably affects the nutritional bioavailability of the minerals themselves and the stability of vitamins and flavors.

Several problems exist with delivering a mixture of minerals with or without vitamins in a beverage mix.

A few of the problems are choosing mineral compounds which are organoleptically acceptable, bioavailable, cost effective and safe.

For example, the water soluble iron and zinc compounds, which are the most bioavailable cause unacceptable metallic aftertaste and flavor changes.

In addition, the soluble iron complexes often cause unacceptable color changes.

This makes formulating a dry powder that has a uniform color distribution in the mix more difficult.

Often the reconstituted beverage does not have a suitable color identifiable with the flavoring agent.

Many iron sources that have been successful commercially, have been found to be unsatisfactory for use herein.

While this supplement may produce an acceptable taste in certain fruit flavored beverages, the supplement causes discoloration and consumer detectable differences in some colored beverages.

Iron sources typically used to fortify chocolate milk were also found undesirable due to color problems and / or flavor problems.

Unfortunately, it has also been found that FERROCHEL, when added to water or other aqueous solutions, imparts relatively quickly a deep rusty yellow color.

In the case of many foods and beverages, this color change would be unacceptable.

It has been found that FERROCHEL causes unacceptable off-color development in various foods and beverages by interacting with dietary components such as the polyphenols and flavonoids.

Furthermore, by accelerating the oxidative rancidity of fats and oils, FERROCHEL (like ferrous sulfate) has been found to cause off-flavor in foods and beverages.

An even greater challenge has been faced in providing a mineral fortified drinking water that contains a bioavailable source of iron or zinc mineral.

Fortification of drinking water with soluble, stable and bioavailable minerals (e. g. iron, zinc) has been a challenge.

Subsequently, the ferric iron combines with hydroxide ions to form iron hydroxide (yellow colored), which later converts to ferric oxide, a red, powdery precipitate called “rust.” Thus, it is well known fact that natural water not only oxidizes iron from ferrous to ferric moieties, but also causes (a) the development of undesirable color (yellowish-rusty), (b) poor solubility demonstrated by precipitation and increased turbidity, (c) compromised bioavailability and (b) co-precipitation of other minerals (e. g. zinc, magnesium, calcium) and phosphate.

Thus, it favors poor solubility, off-color development and compromised bioavailability and stability.

Hence, there is a tendency for iron to turn rusty and precipitate as a result of the oxidizing nature of the water, and to develop a metallic off-taste that is attributed to free iron ions in the water.

Since drinking waters should not have perceptible flavors or colors, the development of unacceptable iron coloration, poor solubility, or metallic taste in a drinking water cannot be masked over.

Attempts to provide an iron-containing drinking water in the past have shown limited success.