CS248869B1 - Sweets fortified with iron - Google Patents

Abstract

Non-chocolate confectionery is a suitable carrier iron, allow very good dispersion water-soluble or readily dispersible Other iron complexes such as complexes with carbohydrates and / or polycarboxylic acids preferably sachaphase and / or complexes fructose and / or citric acid. Complexes containing about 20 to 35% iron in water soluble form, which are completely non-toxic and allow high iron utilization by the organism. Their beneficial effects are increasing the presence of small amounts of copper / Fe: Cu about 100: 1. Another advantage is their high chemical stability at higher temperatures

Description

FIELD OF THE INVENTION This invention relates to iron-fortified confectionery products that reduce iron deficiency in the body and contain small amounts of iron in the form of complexes with carbohydrates and / or polycarboxylic acids.

Sweets are very popular with children and women, and are an important source of energy in nutrition. From the dietetic point of view, however, they have not received as much attention as they deserve due to their physico-chemical properties. The main constituents of non-chocolate confectionery, ie sucrose and starch syrup, may be ideal carriers of some biologically beneficial substances, which, on the other hand, can significantly increase the nutritional value of the product by their fortifying effects. One such biologically active ingredient is iron. Iron deficiency in some categories of the population, especially women, children and the elderly, is so critical today that iron intake is no longer enough with normal food, and a large proportion of the population must take high doses of various iron preparations that cause unwanted side effects.

A number of studies on preventive administration of iron preparations have shown that it is advisable to consider long-term use of low doses of iron (6 to 20 mg / day). One suitable way to reduce iron deficiency in the population is to fortify food with iron. This method should be implemented in the long term and under acceptable conditions. An ideal iron carrier should, inter alia, meet the following conditions:

- it should be used by a large majority of the targeted population in sufficient quantities

- it should be stable under normal conditions of storage and distribution

- it should affect the even distribution of iron throughout the product

- the fortified product should be sensory-safe, stable when stored and completely toxicologically safe.

Particularly preferred as iron carriers are cereals, flour and sugar, as the fortifying component ferrous sulphate, reduced iron and sodium ferric ethylenaminotetraacetate. However, these carriers do not meet all of the above conditions, in particular they do not allow homogeneous dispersion of iron throughout the mass and their use in preparation may adversely affect the sensory properties of the tastand. For example, iron fortified sugar causes tannin precipitation in iron in tea.

We have found that non-chocolate confectionery such as candy mass, fondant, caramel, jelly, whipped confectionery, liquorice confectionery and the like are preferred iron carriers which allow very good dispersion of water-soluble or easily dispersible iron complexes such as carbohydrate complexes and / or or polycarboxylic acids, preferably sucrose and / or fructose and / or citric acid complexes. These complexes contain about 20 to 35% iron in water-soluble form, which are completely non-toxic and allow high utilization of iron by the organism. Their beneficial effects are enhanced by the presence of small amounts of copper / Fe:

: Cu about 100: 1). Another advantage is their high chemical stability at higher temperatures, which can be considered in the technological process of producing some confectionery such as candy.

The addition to the confectionery in an amount corresponding to 0.01 to 0.2% iron, preferably 0.02 to 0.07% iron, does not sensoryly affect either taste or smell. The natural brown color of the complex confers a pleasant yellow or light brown / honey / shade depending on the confectionery, so there is no need to add color.

The scope of application of the present invention is evident from the examples below, which do not affect the scope of the invention in any way.

He did

Cast candies are prepared by concentrating a supersaturated solution of sucrose and starch syrup in a ratio of 100:70. Sucrose / citric acid complex / 10: 1 wt. % (with iron and copper) 30 wt. Fe and 0.3 wt. Cu / se in an amount of 0.1 wt. dispenses in the form of an aqueous solution instead of a dye.

The aroma according to the yield and the required amount of lactic acid is added. The sweets produced are clear honey-yellow in color with a taste and aroma that do not differ from conventional products of this type. The clarity that does not change with storage indicates good stability of the iron complex in the product.

*

With a weight of one candy of 6 g and a minimum daily consumption of 3 to 10 pieces, the required supply of iron to the organism is ensured.

Example 2 jellies are prepared from sucrose, starch syrup and buffered citrus pectin in a ratio of 20: 10: 1 parts by weight. and 10 parts by weight. % aqueous solution containing 2 wt. % of fructose with iron and copper / 24 wt. Fe and 0.24 wt. Cu /. Adding aroma, concentrating to 73% dry matter yields typical pectin jellies, pleasant tastes and colors. The recommended daily consumption of jelly to prevent iron deficiency (at a weight of 5 g / pc) is 2 to 4 pieces.

Example 3

The fondant, which is prepared in a conventional manner from sucrose and starch syrup and aroma, is fortified with 0.3% by weight. sorbitol containing 21 wt. % iron and 0.2 wt. copper. In this case, daily consumption of 1 to 3 pieces of fondant weighing 5 g is sufficient to achieve the necessary prevention.

Example 4

Furé, which is prepared by forming a candy mass with an aromatized and flavored filling (approx. 33% by weight). per 1 bonbon / fortified with sucrose-iron-copper complex / 25 wt. Fe and 0.25 wt. Cu /. When 0.6% of the complex is added to the filling, the resulting Fe content in 1 candy / weight is 6.7 g / 1 mg. Preventive and recommended supply of Fe organism is covered by consumption of 7 to 15 pieces of furé per day.

Claims (1)

Iron fortified confectionery products, reducing iron deficiency in an organism, characterized in that they contain 0.01 to 0.20% iron in the form of complexes with carbohydrates and / or polycarboxylic acids, preferably 0.02 to 0.07% Fe in the form of sucrose and / or citric acid complexes.