CN104936461A - 包含去铁柯因的食物组合物 - Google Patents
包含去铁柯因的食物组合物 Download PDFInfo
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- CN104936461A CN104936461A CN201480005171.1A CN201480005171A CN104936461A CN 104936461 A CN104936461 A CN 104936461A CN 201480005171 A CN201480005171 A CN 201480005171A CN 104936461 A CN104936461 A CN 104936461A
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- Prior art keywords
- iron
- chrysin
- fruit
- food composition
- food
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- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- 210000004243 sweat Anatomy 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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Abstract
本发明涉及食物组合物。具体地说,本发明涉及包含去铁柯因、铁、酚生色团化合物和煮食水果的非饮料食物组合物。本发明的进一步的方面是去铁柯因在防止铁强化食物产品中的颜色变化中的用途和用铁强化食物产品的方法。
Description
本发明涉及食物组合物。具体地说,本发明涉及包含去铁柯因(desferrichryin)、铁、酚生色团化合物和煮食水果的非饮料食物组合物。本发明的进一步的方面是去铁柯因在防止铁强化食物产品中的颜色变化中的用途和用铁强化食物产品的方法。
全世界几十亿人受到“潜在缺乏(hidden hunger)”或微量营养素营养不良的影响。他们没有从他们所吃的食物中得到带来健康多产的(productive)生活所需的足够的微量营养素。微量营养素是维生素和矿物质(例如维生素A、锌和铁),并且对于身体健康是绝对必要的。微量营养素营养不良可能使儿童IQ降低,造成生长迟缓和失明,降低儿童和成人对疾病的抵抗力,以及在分娩过程中增加对母亲和婴儿的风险。铁缺乏是全世界最常见和普遍的营养障碍。在影响发展中国家的大量儿童和妇女的同时,它是也在工业化国家显著盛行的唯一的营养缺乏。在富裕国家中,人们可以自愿选择可能导致降低铁的摄入的饮食,例如素食。食物强化是增加铁的摄入以及饮食多样化并且提高铁吸收的一种方法。
不幸的是,用铁强化食物可能导致若干不希望的食物性质变化,例如铁能加速氧化反应不利地改变食物的风味,并且它还能与酚生色团化合物形成复合物,导致食物中不想要的颜色变化。生色团是分子的区域,其中两个不同的分子轨道之间的能量差使得可以通过将电子从它的基态激发至激发态吸收可见光。酚生色团化合物具有至少一个酚结构作为生色团的部分。酚生色团化合物的实例包括花色素苷、花色素、甜菜苷、没食子酸、姜黄素和胭脂红酸。
铁离子和酚生色团之间的相互作用可以导致最大吸收波长的变化。通常,这是向更长波长的变化,这样的变化被称为红移。光吸收强度也可能增加;这是增色效应。对于包含酚生色团化合物的食物,由于添加铁而产生的红移使得食物颜色变化,这通常是不希望的。
当用铁强化食物时,含有煮食水果的食物组合物的颜色变化问题特别明显。许多煮食水果的颜色衍生自酚生色团化合物,所以添加铁导致酚生色团化合物的颜色红移,得到不希望的食物颜色变化。煮食水果是原始状态是甜的和可食用的植物的肉质有籽结构,例如苹果、橙子、葡萄、草莓和香蕉。煮食水果在欧洲文化中经常作为甜点食用。煮食水果包括来自生产无籽水果(例如无核葡萄和普通品种的香蕉)的植物种植品种的水果。术语煮食水果与植物学中的水果不同。例如黄瓜、西红柿、豆、坚果和谷物,虽然植物学上被分类为水果,但不是煮食水果。
煮食水果本质上提供了有益的膳食营养素的良好来源,因此是向食物递送额外的营养益处的良好基础。因此,需要提供不会表现出不希望的颜色变化的铁强化的含有煮食水果的食物组合物。
EP1011344描述了用铁来源、例如富马酸亚铁和硫酸亚铁强化的巧克力风味的饮料混合物和其它可食用混合物,而在用水性液体(包括果汁)重构时,所述饮料混合物没有形成不希望的灰色。通过包含可食用酸、例如柠檬酸或苹果酸作为饮料混合物的缓冲剂使得重构的巧克力饮料的pH为约6.5或更小来解决形成灰色的问题。控制pH至酸性并不总是适合产品所需的味道。另外,控制pH通常最适合用于饮料,其中任何有色组分通常溶解或分散在连续水相中,因此可以被添加的酸影响。对于非饮料食物组合物,可能难以确保造成不希望颜色形成的所有组分都被添加的酸影响。
WO97/15201公开了颜色稳定的铁强化的水果风味的干饮料混合物,其中铁作为包封于固体脂肪中的硫酸铁或作为与氨基酸螯合的铁来添加。但是,可能不总是希望添加固体脂肪到食物中;并且与氨基酸螯合的铁比许多其它铁化合物更贵。
EP1704871公开了含有铁柯因的食物配方,但并没有公开含有煮食水果的食物组合物。它也没有解决食物产品的铁强化而无颜色变化的问题。
对于提供改善的或可替代的食物组合物仍有需求,所述组合物提供铁的营养来源而不表现出不希望的颜色变化。具体地说,对于提供包含煮食水果的非饮料食物组合物有需求,所述组合物提供具有良好生物利用度的铁,针对由来自天然来源的成分产生的颜色变化是稳定的。
本发明的目的是改善现有技术,并且提供解决方案以克服至少一些上述的不便之处或至少提供有用的替代方案。在本说明书中任何对现有技术文献的引用不应被认为是承认这样的现有技术是公知的或形成本领域的公知常识的一部分。如本说明书中所用,词语“包括”、“包含”以及类似的词语,不应被以排他或穷举的方式进行解释。换言之,它们旨在表示“包括但不限于”。
本发明的目的是通过独立权利要求的主题来实现的。从属权利要求进一步发展了本发明的思想。
因此,本发明的一个方面提供了包含去铁柯因、铁、酚生色团化合物和煮食水果的非饮料食物组合物。本发明的进一步的方面是去铁柯因在防止铁强化食物产品中的颜色变化中的用途和用铁强化食物产品的方法,其包括制备含有煮食水果的非饮料食物产品和添加铁柯因。
去铁柯因(有时被称为去铁-铁柯因)是铁柯因的配体组分,其在酒曲(koji)的制造过程中由米曲霉(Aspergillus oryzae)生成[S.Suzuki等人,Int.J.Vitam.Nutr.Res.,77,13(2007年)]。去铁柯因与铁螯合形成铁柯因,式(I)。
铁柯因可以存在于日本传统的饮料清酒(sake)中。在清酒发酵中使用的米曲霉菌株生成高产量的铁柯因。通常,清酒生产者尽量避免清酒中具有铁柯因,因为它能够导致不想要的红色。
发明人令人惊奇地发现,铁,连同去铁柯因,可以被用来强化含有酚生色团化合物的食物材料,而不会导致通常经历铁强化的颜色变化的问题。例如,当在37℃贮存120天时,用铁柯因(铁与去铁柯因络合)强化的草莓和香蕉酸乳表现出与未添加铁的草莓和香蕉酸乳类似的颜色变化;而用其它铁盐、例如硫酸亚铁强化的酸乳在相同条件下表现出大得多的颜色变化。
因此,本发明部分涉及包含去铁柯因、铁、酚生色团化合物和煮食水果的非饮料食物组合物。铁可以以按重量计以至少百万分之1的水平存在于所述组合物中,例如至少百万分之5。所述去铁柯因可以按重量计以至少百万分之20的水平存在于所述组合物中,例如至少百万分之100。所述酚生色团化合物可以被包含于所述煮食水果之中,或者它们可以被分别添加,例如,添加天然颜色、例如胭脂红来改善颜色。
所述煮食水果可以例如选自:黑加仑、蔓越橘、接骨木果、红穗状醋栗、小型的大杨梅、葡萄、樱桃、橙子、柠檬、酸橙、柑橘、红柑、葡萄柚、菠萝、芒果、木瓜、西番莲果、猕猴桃、番石榴、无花果、海枣、苹果、李子、草莓、覆盆子、蓝莓、黑莓、杏、梨、香蕉、榅桲、枸杞以及这些的混合物。煮食水果可以是其新鲜成熟状态时具有大于4wt%的糖含量的水果,例如,每100克可食部分的草莓平均具有6g糖[The Compositionof Foods,McCance and Widdowson,第6版],所以,具有6wt%的糖。
酚生色团化合物可以有助于食物组合物的颜色。在本发明的范围内,如果从食物组合物中除去基本上所有的酚生色团化合物会导致足以使人类观察者察觉一个接一个但不是同时显示的两个样品之间的差异的程度的颜色差异,那么酚生色团化合物有助于食物组合物的颜色。例如,当除去所有的酚生色团化合物会导致具有在CIE 1976L*a*b*色阶(colour scale)上测量的大于2、例如大于3的ΔEab*的颜色变化时,所述酚生色团化合物有助于食物组合物的颜色。
CIE 1976L*a*b*(以下简称CIELAB)色阶是CommissionInternationale de(CIE)所提出的一种测量颜色的方法[CIETechnical Report,Colorimetry第二版,CIE 15.2-1986,更正重印1996]。CIELAB色域是通过在直角坐标中绘制量L*、a*、b*产生的。对象的L*坐标为在0(黑色)至100(绝对白色)的量度上测量的亮度强度。a*和b*坐标没有具体的数值限制。参数a*从纯绿色(负a*)变化至纯红色(正a*),而b*从纯蓝色(负b*)变化至纯黄色(正b*)。
在CIELAB色域中,考虑到两个样品的L*、a*和b*值之间的差异,颜色差异可以被计算为单一值。
颜色差异ΔEab*计算如下:
术语非饮料食物组合物被用于本说明书中来表示不是饮料的食物组合物。饮料是用于恢复精神或营养的液体,并且包括酒精饮料和非酒精饮料、碳酸饮料、水果汁或蔬菜汁以及热饮料例如咖啡或茶。
去铁柯因通常得自细菌发酵,例如US3342795中描述的蜂蜜曲霉(Aspergillus melleus)或土曲霉(Aspergillus terreus)的发酵或米曲霉的发酵[S.Suzuki等人,Int.J.Vitam.Nutr.Res.,77,13(2007)]。本发明的去铁柯因可以包含于发酵液中。术语发酵液是指细菌发酵后得到的培养基,包括细菌和/或它的组分部分;未使用的原始底物;和发酵过程中细菌产生的代谢产物。细菌在发酵后可能已被至少部分地从所述发酵液中例如通过过滤或离心除去。发酵液可以是浓缩的发酵液。去铁柯因可以包含于脱水的发酵液中,脱水的发酵液为粉末的形式。
本发明的去铁柯因可以为与铁络合的铁柯因的形式。可以通过添加络合在一起的铁和去铁柯因作为铁柯因方便地实现:用铁强化食物组合物而没有颜色变化的问题。分别添加铁和去铁柯因至食物组合物有时会导致不想要的颜色变化,特别是如果铁和去铁柯因不是均匀地分布在组合物中时。铁离子(二价铁离子或三价铁离子)在铁能够通过去铁柯因结合之前可能遇到酚生色团化合物并且引起红移。能够用铁柯因强化食物是有利的,因为铁柯因提供了能被机体器官很好地吸收的生物可利用的铁的良好来源[S.Suzuki等人,Int.J.Vitam.Nutr.Res.,77,13(2007)]。
本发明的酚生色团化合物可以选自:姜黄素;胭脂红酸;多酚,包括花色素苷、花色素和没食子酸;以及这些的混合物。在食物中通常会发现这些化合物。酚生色团化合物可以包含于其它成分中,例如香蕉泥中的没食子酸、蓝莓中的花色素苷或姜黄中的姜黄素。可选择的是,酚生色团化合物可以作为颜料被直接添加,例如以胭脂红的形式添加的胭脂红酸,胭脂红是通常用作食物色素的胭脂红酸的铝盐。本发明的酚生色团化合物可以是在煮食水果中通常会发现的那些,例如本发明的酚生色团化合物可以选自:多酚,包括花色素苷、花色素和没食子酸;以及这些的混合物。本发明的酚生色团化合物可以是花色素苷。
含铁产品中的颜色变化问题随时间推移经常发生,降低了产品的可接受的保质期,或者它们发生在产品被加热时,例如在消毒或巴氏灭菌过程中。本发明提供了防止在热处理过程中不希望的颜色变化的方式。本发明的非饮料食物组合物在105℃热处理2分钟后可以具有小于3、例如小于2的ΔEab*值。
食物组合物中酚生色团化合物的量越大,在铁的存在下潜在的颜色变化越大。酚生色团化合物可以以组合物的0.0005至5wt%之间的量存在。
本发明的非饮料食物组合物可以包含至少1wt.%水平的煮食水果于食物组合物中,例如至少2wt.%的水平,还例如至少5wt.%的水平。煮食水果的最高水平可以接近100wt.%,例如以0.015%铁柯因强化的水果泥如果没有其它成分会含有99.985wt.%的水果。对于加工水果、例如干水果或水果粉,1wt.%表示按重量计新鲜水果当量的1%。煮食水果可以是例如新鲜水果、新鲜水果片、水果粉、干水果或水果泥的形式。煮食水果提供了有益的膳食营养素(例如维生素和矿物质)以及膳食抗氧化剂(例如多酚)。这些强营养凭证使包含煮食水果的食物组合物成为用于例如用铁进一步强化的适合的媒介物。煮食水果也可以添加有吸引力的质构和颜色至食物组合物。煮食水果可以选自:草莓、覆盆子、蓝莓、黑莓、杏、梨、香蕉、榅桲、枸杞以及这些的混合物。
本发明的食物组合物可以主要是甜的而非咸的,优选通过煮食水果中固有的糖变甜。咸味食物往往具有高盐(氯化钠)含量。盐以不同的量存在于食物中,但消耗太多可能对健康产生不利影响。例如,每100g本发明的食物组合物可以含有140mg或更少的钠。美国食品和药品管理局规定如果每100g膳食和主菜含有140mg或更少的钠,则它们是“低钠”的。
本发明的食物组合物还可以包含酸乳。酸乳是钙的良好来源,有助于形成和维持强健的骨骼。酸乳也可以用其它有益的矿物质(例如镁和锌)强化。然而,如果酸乳含有例如可以在含有煮食水果的酸乳中找到的酚生色团化合物,则用铁强化酸乳存在问题。例如,由蓝莓中的花色素苷着色的蓝莓酸乳会在添加铁后变色;花色素苷经历红移。类似地,香蕉酸乳,其最初是浅黄色的,可在添加铁后形成没有吸引力的灰蓝色。香蕉包含多酚,例如没食子酸、儿茶素、表儿茶素和表没食子儿茶素。优势在于,本发明提供了包含酸乳的铁强化食物组合物,其中不发生这些颜色变化问题。
本发明的进一步的方面是去铁柯因在防止铁强化食物产品中颜色变化中的用途。有些外观上的变化可以被适当的仪器检测出来,但不是消费产品的人关注的。在本说明书中的术语“颜色变化”可以被认为是足以使人类观察者察觉一个接一个但不是同时显示的两个样品之间的差异的程度的颜色差异。例如,颜色变化可以被认为是CIELABΔEab*颜色差异大于2,例如大于3。铁强化食物产品是其中铁的含量已在食物中增加的食物产品,通常来改善其营养质量。铁可以原本已经在食物中,或可以原本不在食物中。可以以Fe(II)或Fe(III)离子的形式添加铁。可以根据本发明以与铁络合的铁柯因的形式使用去铁柯因。
可以根据本发明使用去铁柯因来防止在产品的保质期中的颜色变化。例如铁强化食物产品在其生产的时候至在推荐的存储条件下其保质期到期时之间CIELABΔEab*颜色差异可以小于3,例如小于2。保质期是食物、饮料和许多其它易腐物品可以存储时间的推荐长度,在此期间物品的指定比例的限定的质量在派发、存储和展示的预期的(或指定的)条件下仍是可接受的。通常“此日期前最佳”(BBD)连同推荐的储存条件一起印刷在包装的易腐食物上。当指示这样的BBD的时候,保质期是生产至BBD之间的时间。当未指示BBD的时候,保质期是通常用于相关产品类型的等效周期。
可以根据本发明使用去铁柯因来防止产品热处理期间的颜色变化。例如,在105℃热处理2分钟后铁强化食物产品可以具有小于3、例如小于2的ΔEab*值。
铁强化食物产品可以是饼干、蛋糕或酥皮馅饼(pastry)产品;谷物棒;早餐谷物;冰淇淋产品;甜点;制备的膳食;营养补充剂或宠物食物产品。当被铁强化时,所有这些产品都可能产生颜色变化的问题。例如饼干、蛋糕和酥皮馅饼产品可以被天然颜料、例如花色素苷或胭脂红着色;产品可以具有着色的填充物或涂层。早餐谷物可以含有煮食水果,例如水果夹杂物或水果填充物。谷物棒可以含有着色的煮食水果(例如蔓越橘)或具有着色的含有添加的维生素和矿物质的夹杂物,例如果冻的小咀嚼片。冰淇淋和甜点可以由花色素苷着色,尤其是水果风味的时候。制备的膳食和营养补充剂可以含有例如水果粉形式的煮食水果,或者可以通过加入天然颜色着色来使它们更有吸引力。宠物食物(例如狗粮)可以含有煮食水果,例如浆果。所有这些产品可能对添加铁易于产生颜色变化。因此,优势在于,去铁柯因可以被用于这些产品中来实现铁强化,同时防止颜色变化,例如由红移引起的颜色变化。
本发明的非饮料食物组合物可以是红色的。铁柯因本身具有轻微的红/橙颜色,并且因此在红色着色的组合物中特别难发现。本发明的范围内的“红色”是指335°至80°之间的CIELAB色彩角hab。335°至80°之间的角指所有335°至360°之间的角和所有0°至80°之间的角,(0°和360°等价)。具有高亮度强度的红色材料可以被描述为粉色。自a*和b*值计算色彩角hab如下:
hab=arctan(b*/a*)
其中,如果b*和a*都为正,则hab在0°至90°之间,如果b*为正并且a*为负,则hab在90°至180°之间,如果b*和a*都为负,则hab在180°至270°之间,并且如果b*为负并且a*为正,则hab在270°至360°之间。
去铁柯因可以被用来防止包含水果、例如煮食水果的铁强化食物产品中的颜色变化。例如,去铁柯因可以被用来防止包含水果泥和水果酸乳的铁强化食物产品中的颜色变化。有利的是,能够用维生素和矿物质来强化水果泥和水果酸乳。水果泥和水果酸乳是婴幼儿的适宜食物,其中水果泥通常被引入到6-7个月龄的婴儿的饮食中,并且水果酸乳常被引入到8-12个月龄的婴儿的饮食中。对于婴幼儿,食用均衡饮食包括富含铁的食物是很重要的。但是,用铁强化的水果泥和水果酸乳可能使它们易于产生不希望的颜色变化。因此,有利的是,根据本发明的去铁柯因的用途防止了在用铁强化的水果泥和水果酸乳中的颜色变化。
本发明的进一步的方面是用铁强化食物产品的方法,该方法包括制备含有煮食水果的非饮料食物产品,并且添加铁柯因。这样的方法具有如下优势:生产铁强化产品,尽管其含有煮食水果,但可以较不易于产生颜色变化,例如,由于铁与酚生色团化合物相互作用导致红移而引起的颜色变化。用铁强化食物产品的方法还可以包括热处理步骤,例如,减少或消除食物腐败菌(spoilage organisms)的热处理。
本领域技术人员会理解他们可以自由地组合本文所公开的本发明的所有特征。具体地说,对于本发明的产品的描述的特征可以与本发明的方法的特征组合,反之亦然。此外,可以组合对于本发明的不同的实施方案的描述的特征。当存在具体特征的已知的等效物时,如同在本说明书中特别提到一样引入这些等效物。在非限制性实施例中,本发明的其它的优点和特征是显而易见的。
实施例
铁强化的草莓-香蕉酸乳
商业的酸乳,通过如下表中所记录的那样添加不同铁盐至5kg酸乳来铁强化含有15%的香蕉泥和10%的草莓泥的Nestlé JogolinoTM草莓/香蕉酸乳。选择量来提供每100g酸乳约0.8mg铁。从Dr Paul LohmannTM得到硫酸亚铁、钠铁EDTA和焦磷酸铁;从Genaxxon Bioscience得到铁柯因。将酸乳在105℃快速巴氏灭菌2分钟。使用X-Rite ColorEye 7000A色度计在1×1cm聚苯乙烯比色皿中进行颜色测量。用D65光源、10度观察角度和包括的镜面组件设定色度计。对于每种铁盐测量无铁盐的酸乳和铁强化的酸乳的颜色差异,并且使用CIELAB色阶表示为ΔEab*。
试验编号 | Fe盐 | %Fe | 量(mg) | ΔEab* |
1 | FeSO4×H2O | 32.0 | 124.3 | 4.74 |
2 | NaFeEDTA×H2O | 12.5 | 318.0 | 3.11 |
3 | Fe4(P2O7)3×H2O | 24.0 | 165.6 | 3.43 |
4 | 铁柯因 | 4.6 | 863.5 | 1.57 |
用铁柯因强化的酸乳具有最接近无添加铁的酸乳的颜色。
将70g上文所述的强化的酸乳样品置于100mL玻璃瓶中并且在37℃存储120天。以一定范围的时间间隔进行颜色测定。对每个酸乳样品计算存储的酸乳的颜色和巴氏灭菌后立即测量的它们的颜色之间的颜色差异,并且在下表中记录。
随着时间的推移,用铁柯因强化的酸乳的颜色变化比其它铁盐强化的酸乳的颜色变化小。事实上,在历经120天期间中,用铁柯因强化的酸乳具有与未强化的酸乳类似的颜色变化。
Claims (15)
1.非饮料食物组合物,其包含去铁柯因、铁、酚生色团化合物和煮食水果。
2.根据权利要求1的非饮料食物组合物,其中去铁柯因是与铁络合的铁柯因的形式。
3.根据前述权利要求中任一项的非饮料食物组合物,其中酚生色团化合物选自:姜黄素;胭脂红酸;多酚,包括花色素苷、花色素和没食子酸;以及这些的混合物。
4.根据前述权利要求中任一项的非饮料食物组合物,其中食物组合物的ΔEab*值在105℃热处理2分钟后小于3。
5.根据前述权利要求中任一项的非饮料食物组合物,其中煮食水果选自:黑加仑、蔓越橘、接骨木果、红穗状醋栗、小型的大杨梅、葡萄、樱桃、橙子、柠檬、酸橙、柑橘、红柑、葡萄柚、菠萝、芒果、木瓜、西番莲果、猕猴桃、番石榴、无花果、海枣、苹果、李子、草莓、覆盆子、蓝莓、黑莓、杏、梨、香蕉、榅桲、枸杞以及这些的混合物。
6.根据前述权利要求中任一项的非饮料食物组合物,其中食物组合物为红色。
7.根据前述权利要求中任一项的非饮料食物组合物,其中食物组合物还包含酸乳。
8.去铁柯因在防止铁强化食物产品的颜色变化中的用途。
9.根据权利要求8的去铁柯因的用途,其中防止了历经产品的保质期的颜色变化。
10.根据权利要求8或权利要求9的去铁柯因的用途,其中防止了在产品的热处理过程中的颜色变化。
11.根据权利要求8至10中任一项的去铁柯因的用途,其中去铁柯因是与铁络合的铁柯因的形式。
12.根据权利要求8至11中任一项的去铁柯因的用途,其中食物产品包含水果。
13.根据权利要求8至12中任一项的去铁柯因的用途,其中食物产品是水果泥或水果酸乳。
14.根据权利要求8至13中任一项的去铁柯因的用途,其中食物产品是饼干、蛋糕或酥皮馅饼产品;谷物棒;早餐谷物;冰淇淋产品;甜点;制备的膳食;营养补充剂或宠物食物产品。
15.用铁强化食物产品的方法,该方法包括制备含有煮食水果的非饮料食物产品以及添加铁柯因。
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US3342795A (en) | 1962-03-02 | 1967-09-19 | Ciba Geigy Corp | Ferrichrysin, desferrichrysin, and derivatives thereof |
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US5670344A (en) | 1996-02-02 | 1997-09-23 | The Procter & Gamble Company | Preventing undesired color formation in iron fortified chocolate-flavored beverages by including edible acids or their salts |
US20030232040A1 (en) | 2000-07-25 | 2003-12-18 | Surecide Technologies, Llc | Biocidal methods and compositions |
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2015
- 2015-07-10 PH PH12015501546A patent/PH12015501546A1/en unknown
- 2015-07-17 CL CL2015002013A patent/CL2015002013A1/es unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6998143B1 (en) * | 1999-03-01 | 2006-02-14 | Nestec S.A. | Ferric fortification system |
WO2001067897A1 (en) * | 2000-03-10 | 2001-09-20 | Societe Des Produits Nestle S.A. | Food fortified with iron |
EP1704871A1 (en) * | 2004-01-14 | 2006-09-27 | Gekkeikan Sake Co., Ltd. | Iron supplement and utilization of the same |
Also Published As
Publication number | Publication date |
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US9560869B2 (en) | 2017-02-07 |
JP2016506717A (ja) | 2016-03-07 |
WO2014111532A1 (en) | 2014-07-24 |
BR112015016801A2 (pt) | 2017-07-11 |
CL2015002013A1 (es) | 2015-10-16 |
US20150335050A1 (en) | 2015-11-26 |
MX2015009278A (es) | 2015-10-30 |
EP2945493A1 (en) | 2015-11-25 |
EP2945493B1 (en) | 2016-11-16 |
CN104936461B (zh) | 2020-02-04 |
AU2014206815A1 (en) | 2015-07-23 |
CA2897507A1 (en) | 2014-07-24 |
PH12015501546A1 (en) | 2015-10-05 |
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