CA1044945A - Biologically available reduced iron - Google Patents
Biologically available reduced ironInfo
- Publication number
- CA1044945A CA1044945A CA230,445A CA230445A CA1044945A CA 1044945 A CA1044945 A CA 1044945A CA 230445 A CA230445 A CA 230445A CA 1044945 A CA1044945 A CA 1044945A
- Authority
- CA
- Canada
- Prior art keywords
- fruit
- cereal
- weight
- iron
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
ABSTRACT
Fruit cereals susceptible to discoloration by iron catalyzed oxidation, where iron is included as a dietary supple-ment, are provided where the iron is present at a high bio-availability, while the fruit cereal retains its aesthetically pleasing and acceptable coloration for long periods of time.
Small particles of iron, particularly electrolytic iron, are added to fruit cereals, such as banana or strawberry, having a pH below about 6 and substantially free of added citric acid.
Fruit cereals susceptible to discoloration by iron catalyzed oxidation, where iron is included as a dietary supple-ment, are provided where the iron is present at a high bio-availability, while the fruit cereal retains its aesthetically pleasing and acceptable coloration for long periods of time.
Small particles of iron, particularly electrolytic iron, are added to fruit cereals, such as banana or strawberry, having a pH below about 6 and substantially free of added citric acid.
Description
,. 1~4fl~S
BAC ~CG ROUNI) OF Tll E I NVENT I ON
Field of the Invention A substantial sour~e of iron for small babies is derived from their fruit cereal. It i5 found that various types of iron, iron metal as well as iron salts, provide varying amounts of bio-availability. Many iron salts which are accept-able as food additives are capable of catalyzing the oxidation of oxidation susceptible materials which are naturally occurring in fruits, particularly during the elevated temperatures during processing. For example, tannins can be oxidized to quinones, whic~ results in an undesirable discoloration of the food, making the food product aesthetically unsightly and commercially unacceptable. The difficulty, then, is to provide a source of iron which can be solubilized in the digestive process, yet is inactive during food preparation and storage, so as not to be capable of catalyzing oxidation o oxidation suscepti.ble mater-ials which result in discoloration of the food.
Description of the Prior Art Electrolytic iron has been used in fruit cereals .
other than those susceptible to air oxidation. Bio-availability of various forms of iron is described in an article by Pla, et al entitled! "Availability of Iron", JAOAC 53, No. 4 (1970) and a report entitled "The Bioavailability of Iron Sources and Their Utilization in Food Enrichment", comp.iled by James Waddell or the Division of Nutrition, Bureau of Foods, Food and Drug Admin--istration under Contract No. FDA 71-294. U.S. Patent No.
3,506,477 discloses the preparation of Eruit cereals.
SUMMARY OF THE INVENTION
Fruit cereals having ruits which are susceptible to db/J ~
.,~ ~r~q, S
ixon catal~zed oxidation with resulting discoloration are provided with high iron bio-availability, by combining small iron particJes generally less than about 50~ with the fruit cereal, after substantially all of the other inyredients have been mixed, in the substantial absenc~ of aclded citric acid, wherein the fruit cereal is at a pH below about 6. A preferred - source of iron is electrolytic iron, food grade, which can be used particularly effectively with banana and strawberry fruit cereals. The amount of iron employed is in excess of about 0.01 weight % of the composition.
DESCR~PTION OF T~IE SPECIE`IC EMBODIMENTS
Fruit cereals are provided having enhanced amounts of bio-available iron, which can be produced without substantial discoloration, retaininy the natural color for long periods of time. The fruit cereals have as their major ingredients, fruit, flours, non-fat milk, usually dry, sweeteners, as well as minor additives, such as a source of calcium, vegetable oils, lecithin, vitamins, releasing agents, and the like. Normally, the fruit is present in from about 20-70, more usually 30-60 weight % of the entire composition, having a solids content of from about 10 to 35 weight %. The flour, which may be a single flour or a mixture of cereal grain flours will normally be present in from about 20-50 weight ~, more usually from a~out 25-40 weight ~. Sweetening agents will generally be present in from about 5-15 weight %, usually granulated white sugar will be employed.
The iron is generally employed in at least about 0.01 weight %, usually not exceeding about 0.2 weight % and generally being in the range of from about 0.02 to about 0.15 weight %.
The fruit~ which are of particular concern are banana d~/ -2-1C34~5 and strawberry. Therefore~ the subject invention finds parti-cular advantage with these two fruits.
While various orms of food grade iron can be employed, such as carbonyl reduced iron, hydrogen reduced iron, and the like, of particular interest is electrolytic iron.
This iron is commercially available, for example, from Glidden Metals.
Electrolytic iron powder is produced by electrolytic deposition of a hard, brittle metal which is mechanically com-minuted. The iron is produced domestically using chemically pure iron anodes, a ferrous sulfate bath (electrolyte), and thin stainless steel cathode sheets onto which the iron migrates.
These sheets are removed from the bath after a standard plating cycle, washed to remove soluble salts, dried, then flexed to remove the brittle deposit. These "fragments" are then mechani-cally ground to a finely divided powder.
The particle shape of e}ectrolytic iron powder is described as irregular, dendritic or fernlike from which it received its high surface factor. Unlike reduced iron, the grains in electrolytic particles are less symmetrical. Powders obtained by the electrolytic method are yenerally somewhat harder than those produced by reduction so that grinding to powders with greater sub-sieve size content is possible.
The iron particles will generally have greater than 90 weight % of a size equal to or less than about 50~ and will usually have at least about 70 weight ~ of à-size equal to or less than about 40~. Preferred electrolytic iron has at least about 50 weight ~ in the range of about 0-20~.
The pH of the composition should be less than about db/Ju ~3~
1~44g~S
6, and generally in the range of ahout 5-6, more usually in the range of about 5-5.6.
While in the past it has generally been believed thai citric acid would act as a color stabilizer and, furthermore, would provide a source of acidity ~o maintain the lower pH, it has been found that citric acid is determental in the subject invention. Therefore, the addition of any significant amounts of citric acid, other than that naturally present in the mater-ials added, is avoided.
In preparing the fruit cereal, the various inyredients can be slurried together, either cold or at te~peratures in the range of about 140 to 230F, more usually 170 to 200F. The slurry will generally have a solids content of about 15 to 30 weight %. Normally, the iron is not added until all the other ingredients have been combined. In one mode, the ingredients are combined cold, the iron added, and the mixture heated to the temperature range indicated above. Preferably, the con-tact time betweën the iron and the other ingredients at the elevated temperature is minimized, only sufficient time being employed to provide a substantially homogeneous mixture of the desired consistency. The slurry is screened to produce a puree of uniform consistency. After heating to the desired temperature, the product is ready to be dehydrated. The product is then dried by conventional means and is ready for use. Single or double drum dryers may be employed, with the sheet removed from the drying surface with a doctor blade. The product may then be flaked according to conventional means. See U.S. Patent No.
3,506,447 for a more thorough discussion of the process.
The following are two fruit cereal formulations - db/J~ ~4~
9A,~
which have been prepared and found to ret~in -the.ir natural color, being substantially frec of any discoloration. In prepar-ing the fruit cereal, all the ingredients except the ele-trolytic iron were first mix~d cold, followed by the addition of the i.ron, mixing, screeniny, and heating to a temperature in the range of about 180-200~F. The slurry is then transferred to drying drums, dried and then flaked, to provide the desired cereal substantially free of any discolora-tion.
OAT W/BANANA
Pounds - Banana Puree 172 Oat Flour 108 Nonfat Dry Milk 21 Sugar 20 Dextrose 10 Calcium Carbonate 2.3 Soya Lecithin 1.73 Soya Oil 1.52 Vitamin Mix #1 .54 Electrolytic Iron ~125 MIXED W/BANANA
Pounds Banana Puree 172 Oat Flour 48 Corn Flour 33.3 Nonfat Dxy Milk 21 Wheat Flour, Soft or Wheat Flour, Soft, Steamed 20 db/ -5-- ~4~5 Sugar 20 Dextrose 13.3 Barley Flour 10 Calcium Carbonate 2.4 Soya Leeithin 1.73 Soya Oil 1.52 Vitamin Mix #1 .54 Electrolytic Iron .125`
In accordance with the subject invention, fruit eereals susceptible to iron eatalyzed air oxidation are provided substantially free of any discoloration. The iron employed provides a high percentage of bio-available iron, so that the iron is utilized effieiently and economically. A commercially desirable product is provided having high nutrient value~
Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be obvious that certain ehanges and modifieations may be practiced within the scope of the appended claims.
db/J ~ -6-
BAC ~CG ROUNI) OF Tll E I NVENT I ON
Field of the Invention A substantial sour~e of iron for small babies is derived from their fruit cereal. It i5 found that various types of iron, iron metal as well as iron salts, provide varying amounts of bio-availability. Many iron salts which are accept-able as food additives are capable of catalyzing the oxidation of oxidation susceptible materials which are naturally occurring in fruits, particularly during the elevated temperatures during processing. For example, tannins can be oxidized to quinones, whic~ results in an undesirable discoloration of the food, making the food product aesthetically unsightly and commercially unacceptable. The difficulty, then, is to provide a source of iron which can be solubilized in the digestive process, yet is inactive during food preparation and storage, so as not to be capable of catalyzing oxidation o oxidation suscepti.ble mater-ials which result in discoloration of the food.
Description of the Prior Art Electrolytic iron has been used in fruit cereals .
other than those susceptible to air oxidation. Bio-availability of various forms of iron is described in an article by Pla, et al entitled! "Availability of Iron", JAOAC 53, No. 4 (1970) and a report entitled "The Bioavailability of Iron Sources and Their Utilization in Food Enrichment", comp.iled by James Waddell or the Division of Nutrition, Bureau of Foods, Food and Drug Admin--istration under Contract No. FDA 71-294. U.S. Patent No.
3,506,477 discloses the preparation of Eruit cereals.
SUMMARY OF THE INVENTION
Fruit cereals having ruits which are susceptible to db/J ~
.,~ ~r~q, S
ixon catal~zed oxidation with resulting discoloration are provided with high iron bio-availability, by combining small iron particJes generally less than about 50~ with the fruit cereal, after substantially all of the other inyredients have been mixed, in the substantial absenc~ of aclded citric acid, wherein the fruit cereal is at a pH below about 6. A preferred - source of iron is electrolytic iron, food grade, which can be used particularly effectively with banana and strawberry fruit cereals. The amount of iron employed is in excess of about 0.01 weight % of the composition.
DESCR~PTION OF T~IE SPECIE`IC EMBODIMENTS
Fruit cereals are provided having enhanced amounts of bio-available iron, which can be produced without substantial discoloration, retaininy the natural color for long periods of time. The fruit cereals have as their major ingredients, fruit, flours, non-fat milk, usually dry, sweeteners, as well as minor additives, such as a source of calcium, vegetable oils, lecithin, vitamins, releasing agents, and the like. Normally, the fruit is present in from about 20-70, more usually 30-60 weight % of the entire composition, having a solids content of from about 10 to 35 weight %. The flour, which may be a single flour or a mixture of cereal grain flours will normally be present in from about 20-50 weight ~, more usually from a~out 25-40 weight ~. Sweetening agents will generally be present in from about 5-15 weight %, usually granulated white sugar will be employed.
The iron is generally employed in at least about 0.01 weight %, usually not exceeding about 0.2 weight % and generally being in the range of from about 0.02 to about 0.15 weight %.
The fruit~ which are of particular concern are banana d~/ -2-1C34~5 and strawberry. Therefore~ the subject invention finds parti-cular advantage with these two fruits.
While various orms of food grade iron can be employed, such as carbonyl reduced iron, hydrogen reduced iron, and the like, of particular interest is electrolytic iron.
This iron is commercially available, for example, from Glidden Metals.
Electrolytic iron powder is produced by electrolytic deposition of a hard, brittle metal which is mechanically com-minuted. The iron is produced domestically using chemically pure iron anodes, a ferrous sulfate bath (electrolyte), and thin stainless steel cathode sheets onto which the iron migrates.
These sheets are removed from the bath after a standard plating cycle, washed to remove soluble salts, dried, then flexed to remove the brittle deposit. These "fragments" are then mechani-cally ground to a finely divided powder.
The particle shape of e}ectrolytic iron powder is described as irregular, dendritic or fernlike from which it received its high surface factor. Unlike reduced iron, the grains in electrolytic particles are less symmetrical. Powders obtained by the electrolytic method are yenerally somewhat harder than those produced by reduction so that grinding to powders with greater sub-sieve size content is possible.
The iron particles will generally have greater than 90 weight % of a size equal to or less than about 50~ and will usually have at least about 70 weight ~ of à-size equal to or less than about 40~. Preferred electrolytic iron has at least about 50 weight ~ in the range of about 0-20~.
The pH of the composition should be less than about db/Ju ~3~
1~44g~S
6, and generally in the range of ahout 5-6, more usually in the range of about 5-5.6.
While in the past it has generally been believed thai citric acid would act as a color stabilizer and, furthermore, would provide a source of acidity ~o maintain the lower pH, it has been found that citric acid is determental in the subject invention. Therefore, the addition of any significant amounts of citric acid, other than that naturally present in the mater-ials added, is avoided.
In preparing the fruit cereal, the various inyredients can be slurried together, either cold or at te~peratures in the range of about 140 to 230F, more usually 170 to 200F. The slurry will generally have a solids content of about 15 to 30 weight %. Normally, the iron is not added until all the other ingredients have been combined. In one mode, the ingredients are combined cold, the iron added, and the mixture heated to the temperature range indicated above. Preferably, the con-tact time betweën the iron and the other ingredients at the elevated temperature is minimized, only sufficient time being employed to provide a substantially homogeneous mixture of the desired consistency. The slurry is screened to produce a puree of uniform consistency. After heating to the desired temperature, the product is ready to be dehydrated. The product is then dried by conventional means and is ready for use. Single or double drum dryers may be employed, with the sheet removed from the drying surface with a doctor blade. The product may then be flaked according to conventional means. See U.S. Patent No.
3,506,447 for a more thorough discussion of the process.
The following are two fruit cereal formulations - db/J~ ~4~
9A,~
which have been prepared and found to ret~in -the.ir natural color, being substantially frec of any discoloration. In prepar-ing the fruit cereal, all the ingredients except the ele-trolytic iron were first mix~d cold, followed by the addition of the i.ron, mixing, screeniny, and heating to a temperature in the range of about 180-200~F. The slurry is then transferred to drying drums, dried and then flaked, to provide the desired cereal substantially free of any discolora-tion.
OAT W/BANANA
Pounds - Banana Puree 172 Oat Flour 108 Nonfat Dry Milk 21 Sugar 20 Dextrose 10 Calcium Carbonate 2.3 Soya Lecithin 1.73 Soya Oil 1.52 Vitamin Mix #1 .54 Electrolytic Iron ~125 MIXED W/BANANA
Pounds Banana Puree 172 Oat Flour 48 Corn Flour 33.3 Nonfat Dxy Milk 21 Wheat Flour, Soft or Wheat Flour, Soft, Steamed 20 db/ -5-- ~4~5 Sugar 20 Dextrose 13.3 Barley Flour 10 Calcium Carbonate 2.4 Soya Leeithin 1.73 Soya Oil 1.52 Vitamin Mix #1 .54 Electrolytic Iron .125`
In accordance with the subject invention, fruit eereals susceptible to iron eatalyzed air oxidation are provided substantially free of any discoloration. The iron employed provides a high percentage of bio-available iron, so that the iron is utilized effieiently and economically. A commercially desirable product is provided having high nutrient value~
Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be obvious that certain ehanges and modifieations may be practiced within the scope of the appended claims.
db/J ~ -6-
Claims (16)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A dehydrated fruit cereal susceptible to iron-catalyzed air oxidation resulting in discoloration, derived from a slurry having a substantial amount of a fruit puree and cereal grain flour, less than about 0.2 weight % of electrolytic iron as particles of a size less than about 50µ and sub-stantially fr e of added citric acid.
2. A fruit cereal according to claim 1, said fruit is banana or strawberry.
3. A fruit cereal according to claim 1, wherein said slurry is at a pH in the range of about 5-6.
4. A fruit cereal according to claim 3, wherein said pH is less than about 5.6.
5. A fruit cereal having banana or strawberry as the fruit and derived by drying a slurry having from about 20-70 weight % of said fruit, about 20-50 weight % of cereal grain flour, and from about 0.01-0.2 weight % of electrolytic iron as particles less than about 50µ in size at a pH in the range of about 5-6 and substantially free of added citric acid.
6. A fruit cereal according to claim 5, wherein said fruit is present in said slurry in from about 30-60 weight %, said cereal grain flour is present in said slurry in from about 25-40 weight %, said electrolytic iron is present in from about 0.05-0.15 weight % and the pH of said slurry is in the range of about 5-5.6.
7. A fruit cereal according to claim 6, wherein said fruit is banana.
8. A fruit cereal according to claim 6, wherein said fruit is strawberry.
9. A process for preparing a fruit cereal resistant To discoloration by iron-catalyzed air oxidation, which comprises slurrying, at a pH of less than about 6 and free of added citric acid, a mixture of fruit puree, cereal grain flour and from about 0.01 to about 0.2 weight % of electrolytic iron in the form of particles of a size less than about 50µ, heating the admixture to a temperature in the range of about 140 to 230° F to obtain a substantially homogeneous mixture, and dehydrating said mixture.
10. A process according to claim 9, wherein the fruit is banana or strawberry and the electrolytic iron is food grade.
11. A process according to claim 10, wherein the cereal has about 20 to about 70 weight % fruit, about 20 to about 50 weight % cereal grain flour and includes about 5 to about 15 weight % sweetener.
12. A process according to claim 10 or 11, including the additional step of screening the product prior to heating.
13. A process according to claim 10 or 11, including the additional steps of screening the product prior to heating, and flaking the product during the dehydration step.
14. A process for preparing a fruit cereal resistant to discoloration by iron-catalyzed air oxidation, which comprises slurrying, at a pH of less than about 6 and free of added citric acid, an unheated mixture of a fruit puree selected from the group consisting of banana puree and strawberry puree with at least one cereal grain flour, admixing from about 0.01 to about 0.2 weight % of electrolytic iron in the form of particles of a size less than about 50µ, screening the admixture, heating to a temperature in the range of about 180-200°F and subsequently dehydrating and flaking.
15. A process according to claim 14, wherein the electrolytic iron is food grade.
16. A process according to claim 14 or 15, wherein the cereal has about 20 to about 70 weight % fruit, about 20 to about 50 weight % cereal grain flour and includes about 5 to about 15 weight % sweetener.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA230,445A CA1044945A (en) | 1975-06-30 | 1975-06-30 | Biologically available reduced iron |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA230,445A CA1044945A (en) | 1975-06-30 | 1975-06-30 | Biologically available reduced iron |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1044945A true CA1044945A (en) | 1978-12-26 |
Family
ID=4103473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA230,445A Expired CA1044945A (en) | 1975-06-30 | 1975-06-30 | Biologically available reduced iron |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1044945A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4681770A (en) * | 1985-06-25 | 1987-07-21 | General Mills, Inc. | Fruit products containing flaked grains |
| US4931292A (en) * | 1986-04-23 | 1990-06-05 | Eka Nobel Ab | Method of preparing iron(III) phosphate compounds for iron fortification of food products |
| RU2472347C1 (en) * | 2011-07-21 | 2013-01-20 | Закрытое Акционерное Общество "Валетек Продимпэкс" | Dough production method |
| US10973233B2 (en) | 2016-10-06 | 2021-04-13 | General Mills, Inc. | Coated food product and method of producing the coated food product |
-
1975
- 1975-06-30 CA CA230,445A patent/CA1044945A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4681770A (en) * | 1985-06-25 | 1987-07-21 | General Mills, Inc. | Fruit products containing flaked grains |
| US4931292A (en) * | 1986-04-23 | 1990-06-05 | Eka Nobel Ab | Method of preparing iron(III) phosphate compounds for iron fortification of food products |
| RU2472347C1 (en) * | 2011-07-21 | 2013-01-20 | Закрытое Акционерное Общество "Валетек Продимпэкс" | Dough production method |
| US10973233B2 (en) | 2016-10-06 | 2021-04-13 | General Mills, Inc. | Coated food product and method of producing the coated food product |
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