Home Physical Sciences Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine
Article
Licensed
Unlicensed Requires Authentication

Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine

  • Dan Romita , Yu-Ling Cheng and Levente L. Diosady
Published/Copyright: April 25, 2011

The fortification of salt with iron may greatly reduce the prevalence of iron deficiency globally, but fortification is complicated by iron-iodine interactions. To minimize this interaction, a spray dry microencapsulation system was developed. This study evaluates the creation and use of this system, producing engineered iron premixes for integration into coarse iodized salt. Bioavailable ferrous fumarate powders were encapsulated via spray-drying to produce particles which are too small to be detected visually (<20?m). Feed systems containing both suspended and dissolved ferrous fumarate were compared to find optimal feed conditions. The premixes were blended into iodized salt at 1000ppm-iron and stored at 40°C, ~60 percent RH. The salt was sampled periodically for 6 months to evaluate the effect on iodine stability. All encapsulated samples were more stable than the unencapsulated samples. The capsules ability to adhere to the salt as well as its colour and apparent bioavailability were evaluated. Stable double-fortified salt based on inexpensive, coarse, unrefined salt may be obtained economically by this approach.

Published Online: 2011-4-25

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Articles in the same Issue

  1. Article
  2. Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia
  3. Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste
  4. The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters
  5. Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine
  6. Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples
  7. Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder
  8. Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption
  9. Modeling the Fracture Resistance of Sunflower Seed and Its Kernel as a Function of Moisture Content, Variety, Size and Loading Orientation
  10. Optimizing Machine Vision Based Applications in Agricultural Products by Artificial Neural Network
  11. Impact of Fruit Ripeness on Physicochemical Properties and Convective Drying Characteristics of Kent Mango (Mangifera indica L. cv. 'Kent')
  12. Moisture Sorption Isotherms and Thermodynamic Properties of Carrot
  13. Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate--Polysaccharide Complexes in W1/O/W2 Double Emulsions
  14. Extraction and Partial Characterisation of Hydrocolloid Gums from Some African Legumes
  15. Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology
  16. Shorter Communication
  17. Development of a Garlic Clove Peeler for Small Scale Industry
  18. Critical Review
  19. Recent Methods and Techniques of External Grading Systems for Agricultural Crops Quality Inspection - Review
Downloaded on 9.3.2026 from https://www.degruyterbrill.com/document/doi/10.2202/1556-3758.2122/html
Scroll to top button