WO2009074998A2 - Iron fortified salt - Google Patents

Iron fortified salt Download PDF

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Publication number
WO2009074998A2
WO2009074998A2 PCT/IN2008/000583 IN2008000583W WO2009074998A2 WO 2009074998 A2 WO2009074998 A2 WO 2009074998A2 IN 2008000583 W IN2008000583 W IN 2008000583W WO 2009074998 A2 WO2009074998 A2 WO 2009074998A2
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Prior art keywords
salt
iron
fortified
ferrous
edible salt
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PCT/IN2008/000583
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French (fr)
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WO2009074998A3 (en
Inventor
Murali Sastry
Sumant Bhalchandra Phadtare
Madakasira Narasimhachary Shashikala
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Tata Chemicals Limited
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Publication of WO2009074998A2 publication Critical patent/WO2009074998A2/en
Publication of WO2009074998A3 publication Critical patent/WO2009074998A3/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the iron fortification of edible salt.
  • Iron and iodine are essential elements for the human body. Iron acts as a catalyst in the transport, storage and utilization of oxygen. Iron is found in hemoglobin, myoglobin, cytochrome and in other enzymes. Iodine is an essential component of thyroid hormones.
  • Iron deficiency anemia and iodine deficiency disorders affect more than one third of the world population in the developing as well as industrialized nations, with serious consequences on mental and physical development.
  • a food source fortified with iron and iodine can help to overcome such problems by ensuring a daily supply of these minerals.
  • Edible salt has been identified as a medium for fortification with iron and iodine. Edible salt is an ideal food vehicle for such a fortification owing to its low cost and ubiquitous use. Iron and iodine fortified common salt can be used for the treatment of iron deficiency anemia and iodine deficiency disorders. However, double fortification of salt with iron and iodine involves some problems:
  • US patent number 6998143 describes an iron fortification complex, which may be used to fortify foods and beverages with iron.
  • the fortification system comprises of a ferric- caseinate complex obtained by dissolving a casein source in an aqueous liquid to provide a casein solution.
  • US patent number 6344223B1 describes a fortified foodstuff of an inorganic compound prepared from sources of ferrous iron, phosphorous and ammonium (FeNH 4PO 4). The amount of iron provided in the food is from 1 to 200 ppm.
  • This inorganic compound was prepared from sources of ferrous or ferric iron, phosphate and ammonium, which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.
  • Unilever patents number WO2007009536A1 describes a food product which has been fortified with iron, having an iron content of at least 5 ppm and comprising iron-containing nanoparticles, wherein the nanoparticles are stabilized by means of a biopolymer that provides good bioavailability and stability.
  • US patent number 5534275 from Kellogg Company describes ready-to-eat cereal product fortified with ferric EDTA as the iron source.
  • the invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.
  • the invention discloses iron fortified edible salt.
  • the source of iron in the salt is ferrous ammonium phosphate as prepared according to US patent number 6344223.
  • the edible salt is preferable iodized sodium chloride.
  • the iron chelated in ferrous ammonium phosphate does not react with iodine. Further, there is no oxidation of ferrous to ferric ions due to chelation. Thus, there is no loss of bioavailability of either iron or iodine from the salt. Moreover, there is no unfavourable taste in the double fortified salt.
  • the invention further describes the process for producing the iron fortified edible salt.
  • Fig. 1 Iodine content present in the salt of 500 ppm iron estimated by titration with sodium thiosulphate and starch as an indicator over a period of 60 days. f
  • Fig. 2 Iodine content present in the salt of 700 ppm iron estimated by titration with sodium thiosulphate and starch as an indicator over a period of 60 days.
  • Iron fortified edible salt comprising an inorganic ferrous iron compound
  • the edible salt is preferably double fortified common salt thereby containing both iron and iodine.
  • the amount of iron in the salt is 1-1000 ppm and the amount of iodine is 15-40 ppm.
  • ferrous ammonium phosphate prepared according to the US patent number 6344223 is added to 1 kg of salt (non iodized or iodized) and blended properly for 2 hours to get a concentration of approx. 1000 ppm of iron content.
  • Edible salt may be iodized using potassium iodate or potassium iodide and mixing thoroughly and then ferrous ammonium phosphate is added and blended for obtaining double fortified salt.
  • Ferrous ammonium phosphate can also be added to pre-iodized salt.
  • the iron content of the salt is estimated by atomic absorption spectroscopy and the iodine content is estimated by titration with sodium thiosulphate with starch as the indicator.
  • the resulting salt has fortifying amounts of bioavailable iron and iodine. This salt can be consumed daily in food to prevent and treat iron deficiency anemia and iodine deficiency disorders.
  • the invention provides the following benefits:
  • Ferrous ammonium phosphate contains chelated iron thereby preventing any reaction between ferrous and iodine, thus maintaining iodine bioavailability.
  • the iron and iodine fortified product is edible salt which is consumed daily by the population and is therefore, an ideal source for the dietary supplementation of iron and iodine
  • the edible salts may comprise common salt, iodized common salt or rock salt.
  • ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 1000 ppm of iron.
  • 0.052 g of potassium iodide was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt.
  • the iron content was estimated from the atomic absorption spectroscopy.
  • the iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the iodized edible salt to get the concentration of 1000 ppm of iron. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 750 ppm of iron.
  • potassium iodate was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt.
  • the iron content was estimated from the atomic absorption spectroscopy.
  • the iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 750 ppm of iron.
  • 0.052 g of potassium iodide was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt.
  • the iron content was estimated from the atomic absorption spectroscopy.
  • the iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the iodized edible salt to get the concentration of 750 ppm of iron. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 500 ppm of iron.
  • 0.067 g of potassium iodate was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt.
  • the iron content was estimated from the atomic absorption spectroscopy.
  • the iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 500 ppm of iron.
  • 0.052 g of potassium iodide was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt.
  • the iron content was estimated from the atomic absorption spectroscopy.
  • the iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • ferrous ammonium phosphate was added to the iodized edible salt to get the concentration of 500 ppm of iron. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
  • Table 1 Estimation of iodine and iron content in different salt after preparation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

An iron fortified edible salt having a fortifying amount of bioavailable ferrous iron and a process for preparing the same. The edible salt may comprise common salt, common iodized salt or rock salt.

Description

FIELD OF INVENTION
The present invention relates to the iron fortification of edible salt.
BACKGROUND OF THE INVENTION
Iron and iodine are essential elements for the human body. Iron acts as a catalyst in the transport, storage and utilization of oxygen. Iron is found in hemoglobin, myoglobin, cytochrome and in other enzymes. Iodine is an essential component of thyroid hormones.
Iron deficiency anemia and iodine deficiency disorders affect more than one third of the world population in the developing as well as industrialized nations, with serious consequences on mental and physical development. A food source fortified with iron and iodine can help to overcome such problems by ensuring a daily supply of these minerals.
Edible salt has been identified as a medium for fortification with iron and iodine. Edible salt is an ideal food vehicle for such a fortification owing to its low cost and ubiquitous use. Iron and iodine fortified common salt can be used for the treatment of iron deficiency anemia and iodine deficiency disorders. However, double fortification of salt with iron and iodine involves some problems:
1. Stability of iodine: When iron and iodine are both added to the salt, iodine is converted to elemental iodine, which can evaporate and thus, is rapidly lost.
2. Bioavailability of iron: Iron in ferrous form is easily oxidized to ferric form, which has a lower bioavailability.
3. Unpleasant taste and colour: The oxidation of ferrous to ferric results in the generation of unpleasant taste and yellowish brown or rust colour.
There are examples in the literature describing iron addition to food and beverage products. US patent number 6998143 describes an iron fortification complex, which may be used to fortify foods and beverages with iron. The fortification system comprises of a ferric- caseinate complex obtained by dissolving a casein source in an aqueous liquid to provide a casein solution. US patent number 6344223B1 describes a fortified foodstuff of an inorganic compound prepared from sources of ferrous iron, phosphorous and ammonium (FeNH 4PO 4). The amount of iron provided in the food is from 1 to 200 ppm. This inorganic compound was prepared from sources of ferrous or ferric iron, phosphate and ammonium, which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.
Unilever patents number WO2007009536A1 describes a food product which has been fortified with iron, having an iron content of at least 5 ppm and comprising iron-containing nanoparticles, wherein the nanoparticles are stabilized by means of a biopolymer that provides good bioavailability and stability.
US patent number 6461651 from General Mills describes, sodium-free Iron (II) EDTA complexes useful for the preparation of iron-fortified processed foods.
All the above mention patents describe the use of iron in foodstuffs in order to prevent iron deficiency in the body.
Also US patent number 5534275 from Kellogg Company describes ready-to-eat cereal product fortified with ferric EDTA as the iron source. The invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.
However, all the iron fortified food products and beverages described in the prior art are not daily use products for the masses. Therefore, there still remains a need for an iron fortified product which is ubiquitously used everyday to ensure a regular supply of dietary iron.
SUMMARY OF THE INVENTION
The invention discloses iron fortified edible salt. The source of iron in the salt is ferrous ammonium phosphate as prepared according to US patent number 6344223. The edible salt is preferable iodized sodium chloride. The iron chelated in ferrous ammonium phosphate does not react with iodine. Further, there is no oxidation of ferrous to ferric ions due to chelation. Thus, there is no loss of bioavailability of either iron or iodine from the salt. Moreover, there is no unfavourable taste in the double fortified salt. The invention further describes the process for producing the iron fortified edible salt.
BRIEF DESCRIPTION OF FIGURES
The features of this invention together with its objects and advantages thereof may be best understood by reference to the description taken in conjunction with the accompanying drawings.
Fig. 1 Iodine content present in the salt of 500 ppm iron estimated by titration with sodium thiosulphate and starch as an indicator over a period of 60 days. f
Fig. 2 Iodine content present in the salt of 700 ppm iron estimated by titration with sodium thiosulphate and starch as an indicator over a period of 60 days.
Fig. 3 Iodine content present in the salt of 1000 ppm iron estimated by titration with sodium thiosulphate and starch as an indicator over a period of 60 days
DETAILED DESCRIPTION OF THE INVENTION
Iron fortified edible salt comprising an inorganic ferrous iron compound is disclosed. The edible salt is preferably double fortified common salt thereby containing both iron and iodine. The amount of iron in the salt is 1-1000 ppm and the amount of iodine is 15-40 ppm.
About 3.44 gm of ferrous ammonium phosphate prepared according to the US patent number 6344223 is added to 1 kg of salt (non iodized or iodized) and blended properly for 2 hours to get a concentration of approx. 1000 ppm of iron content.
Edible salt may be iodized using potassium iodate or potassium iodide and mixing thoroughly and then ferrous ammonium phosphate is added and blended for obtaining double fortified salt. Ferrous ammonium phosphate can also be added to pre-iodized salt. The iron content of the salt is estimated by atomic absorption spectroscopy and the iodine content is estimated by titration with sodium thiosulphate with starch as the indicator. The resulting salt has fortifying amounts of bioavailable iron and iodine. This salt can be consumed daily in food to prevent and treat iron deficiency anemia and iodine deficiency disorders.
The invention provides the following benefits:
1. Ferrous ammonium phosphate contains chelated iron thereby preventing any reaction between ferrous and iodine, thus maintaining iodine bioavailability.
2. The oxidation of ferrous to ferric ions is avoided due to chelation of ferrous, thereby preventing reduction of ferrous bioavailability.
3. The presence of ferrous in bound form also prevents any development of unfavourable taste in the salt.
4. The iron and iodine fortified product is edible salt which is consumed daily by the population and is therefore, an ideal source for the dietary supplementation of iron and iodine
The edible salts may comprise common salt, iodized common salt or rock salt.
Other objects and aspects of the invention will become apparent from the following description of the embodiments with reference to the accompanying drawings and examples, which is set forth hereinafter. The embodiments of the present invention can be modified variously. Thus, the scope of the present invention should be construed not limited to the embodiments to be described herein. The embodiments are provided to better explain the present invention to those of ordinary skill in the art.
EXAMPLE 1
About 3.44 g of ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 1000 ppm of iron. Thereafter, 0.067 g of potassium iodate was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator. EXAMPLE 2
About 3.44 g of ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 1000 ppm of iron. Thereafter, 0.052 g of potassium iodide was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 3
About 3.44 g of ferrous ammonium phosphate was added to the iodized edible salt to get the concentration of 1000 ppm of iron. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 4
About 2.29 g of ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 750 ppm of iron. Thereafter, 0.067 g of potassium iodate was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 5
About 2.29 g of ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 750 ppm of iron. Thereafter, 0.052 g of potassium iodide was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 6
About 2.29 g of ferrous ammonium phosphate was added to the iodized edible salt to get the concentration of 750 ppm of iron. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 7
About 1.72 g of ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 500 ppm of iron. Thereafter, 0.067 g of potassium iodate was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 8
About 1.72 g of ferrous ammonium phosphate was added to the non-iodized edible salt to get the concentration of 500 ppm of iron. Thereafter, 0.052 g of potassium iodide was added to iron fortified salt and mixed properly to get the concentration-varied form 15 to 40 ppm in the salt. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
EXAMPLE 9
About 1.72 g of ferrous ammonium phosphate was added to the iodized edible salt to get the concentration of 500 ppm of iron. After blending the salt properly for 2 hours the double fortified salt obtained was subjected to further characterization. The iron content was estimated from the atomic absorption spectroscopy. The iodine content was estimated from the titration with sodium thiosulphate with starch as the indicator.
Table 1: Estimation of iodine and iron content in different salt after preparation
Figure imgf000009_0001
While the present invention has been described with respect to certain preferred embodiments, it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as set forth in the following claims.

Claims

1. A fortified edible salt characterized by a fortifying amount of iron.
2. A fortified edible salt as claimed in claim 1, wherein said iron source is ferrous ammonium phosphate
3. A fortified edible salt as claimed in claim 1, wherein said iron concentration is between 1-1000 ppm.
4. A fortified edible salt as claimed in claim 1, wherein the edible salt may comprise common salt, iodized common salt or rock salt.
5. A fortified edible salt as claimed in claims 1-4, wherein the edible salt is common salt iodized with potassium iodate.
6. A fortified edible salt as claimed in claim 4, wherein the iodine concentration is between 15-40 ppm.
7. A process for preparing fortified edible salt characterized by fortifying amount of iron, said process comprising the steps of
• Obtaining ferrous ammonium phosphate by known methods and
• Adding a predetermined amount of ferrous ammonium phosphate to the edible salt.
8. A process as claimed in claim 7 wherein the edible salt is iodized, non-iodized or pre- iodized.
9. A process as claimed in claim 7 wherein the said inorganic acid is also phosphoric acid.
10. A process as claimed in claim 7 wherein the iron source is wherein the suitable iron source is any edible, organic or inorganic ferrous salt, including but not limited to ferrous fumarate, ferrous acetate, ferrous gluconate, ferrous lactate, ferrous succinate, iron (II) ethylene diammonium sulphate tetrahydrate or ferrous chloride.
11. A process as claimed in claim 7 wherein the ferrous ammonium phosphate is filtered and air dried before adding said salt.
12. A process as claimed in claim 7 wherein the edible salt is iodinated by mixing potassium iodate.
13. A fortified salt as and when prepared by a process as claimed in claims 7-12.
14. A fortified salt substantially as herein described with reference to accompanying drawings and examples.
15. A method for preparing fortified salt substantially as herein described with reference to the accompanying drawings and examples.
PCT/IN2008/000583 2007-09-11 2008-09-11 Iron fortified salt WO2009074998A2 (en)

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IN1744MU2007 2007-09-11
IN1744/MUM/2007 2007-09-11

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013128474A1 (en) 2012-03-02 2013-09-06 Council Of Scientific & Industrial Research Double fortified salt composition containing iron and iodine and process for the preparation thereof
WO2014053675A1 (en) * 2012-10-05 2014-04-10 Universidad De Cádiz (Otri) Method for the industrial iodination of sea salt
CN104856036A (en) * 2015-06-04 2015-08-26 刘和花 Health care medicated diet for treating iron-deficiency anemia and preparation method of health care medicated diet
WO2016147141A3 (en) * 2015-03-19 2016-10-27 Tata Chemicals Limited A fortified edible salt composition
WO2016147123A3 (en) * 2015-03-19 2017-01-05 Tata Chemicals Limited A fortified edible salt composition
US10863753B2 (en) 2015-10-01 2020-12-15 The Governing Council Of The University Of Toronto Iron-fortified tea preparations and methods of making same

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WO2006037449A2 (en) * 2004-10-08 2006-04-13 Unilever N.V. Iron complex for use in the treatment and/or prevention of nutritional disorders

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US4107346A (en) * 1976-09-02 1978-08-15 Kravitz Hilard L Dietary salt compositions
WO2001067897A1 (en) * 2000-03-10 2001-09-20 Societe Des Produits Nestle S.A. Food fortified with iron
WO2006037449A2 (en) * 2004-10-08 2006-04-13 Unilever N.V. Iron complex for use in the treatment and/or prevention of nutritional disorders

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HURRELL R: "Linking the Bioavailability of Iron Compounds to the Efficacy of Iron-Fortified Foods" INTERNATIONAL JOURNAL OF VITAMIN AND NUTRITION RESEARCH, vol. 77, no. 3, 29 November 2006 (2006-11-29), pages 166-173, XP008106830 *
NARASINGA RAO BAGEPALLI S: "Fortification of salt with iron and iodine to control anaemia and goitre: Development of a new formula with good stability and bioavailability of iron and iodine" FOOD AND NUTRITION BULLETIN, UNITED NATIONS UNIVERSITY PRESS, TOKYO, JP, [Online] vol. 15, no. 1, 1 March 1994 (1994-03-01), pages 32-39, XP008106754 ISSN: 0379-5721 Retrieved from the Internet: URL:http://www.unu.edu/unupress/food/8F151e/8F151E06.htm> *
VISITH V ET AL: "COMBATING IODINE AND IRON DEFICIENCIES THROUGH THE DOUBLE FORTIFICATION OF FISH SAUCE, MIXED FISH SAUCE, AND SALT BRINE" FOOD AND NUTRITION BULLETIN, UNITED NATIONS UNIVERSITY PRESS, TOKYO, JP, vol. 24, no. 2, 1 June 2003 (2003-06-01), pages 200-207, XP009071097 ISSN: 0379-5721 *
WEGMUELLER R ET AL: "SALT DUAL-FORTIFIED WITH IODINE AND MICRONIZED GROUND FERRIC PYROPHOSPHATE AFFECTS IRON STATUS BUT NOT HEMOGLOBIN IN CHILDREN IN COTE D'IVOIRE" JOURNAL OF NUTRITION, WISTAR INSTITUTE OF ANATOMY AND BIOLOGY, PHILADELPHIA, PA, US, vol. 136, no. 7, 1 July 2006 (2006-07-01), pages 1814-1820, XP001247281 ISSN: 0022-3166 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013128474A1 (en) 2012-03-02 2013-09-06 Council Of Scientific & Industrial Research Double fortified salt composition containing iron and iodine and process for the preparation thereof
US9675098B2 (en) 2012-03-02 2017-06-13 Council Of Scientific & Industrial Research Double fortified salt composition containing iron and iodine and process for the preparation thereof
WO2014053675A1 (en) * 2012-10-05 2014-04-10 Universidad De Cádiz (Otri) Method for the industrial iodination of sea salt
ES2458966A1 (en) * 2012-10-05 2014-05-07 Universidad De Cádiz Method for the industrial iodination of sea salt
WO2016147141A3 (en) * 2015-03-19 2016-10-27 Tata Chemicals Limited A fortified edible salt composition
WO2016147123A3 (en) * 2015-03-19 2017-01-05 Tata Chemicals Limited A fortified edible salt composition
CN104856036A (en) * 2015-06-04 2015-08-26 刘和花 Health care medicated diet for treating iron-deficiency anemia and preparation method of health care medicated diet
US10863753B2 (en) 2015-10-01 2020-12-15 The Governing Council Of The University Of Toronto Iron-fortified tea preparations and methods of making same

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