WO2016147141A2

WO2016147141A2 - A fortified edible salt composition

Info

Publication number: WO2016147141A2
Application number: PCT/IB2016/051505
Authority: WO
Inventors: Debabrata Rautaray; Shivkant VERMA; Ashwini ANGAL; Prabhat Kumar PARIDA
Original assignee: Tata Chemicals Limited
Priority date: 2015-03-19
Filing date: 2016-03-17
Publication date: 2016-09-22
Also published as: WO2016147141A3

Abstract

A fortified edible salt composition comprising a source of iron, and iodine-silica complex, wherein the iodine-silica complex comprises iodine bonded with surface functionalized silica is disclosed.

Description

A FORTIFIED EDIBLE SALT COMPOSITION

The present disclosure provides a fortified edible salt composition and a method for preparing the same. Particularly, present disclosure provides an edible salt composition fortified with iron and iodine.

BACKGROUND

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 often coexist and affects more than one third of the world's 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 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 and/or iodine deficiency disorders. However, double fortification of salt with iron and iodine involves various problems. One such problem is the instability of iodine i.e. when iron and iodine are added to the edible salt, iodine is converted to elemental iodine, which evaporates and thus, is rapidly lost. It is known that such problems can be overcome by encapsulating iodine to create a physical barrier for the iron source.

Many encapsulation formulations developed so far are expensive and hence the price of double fortified salt is significantly higher and unlikely reaching the customers intended i.e. lower income groups where both iron and iodine deficiency disorders are common. Further, the stability of iodine in such formulations is not very promising when it comes to long term storage.

Therefore, there is a need for an inexpensive double fortified edible salt composition which has improved iron and iodine stability for long term storage. Further, there is a need for a simple method for preparing such a composition.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1: FTIR spectra of food grade silica and food grade silica after functionalization with lecithin for iodine loading.

SUMMARY

DETAILED DESCRIPTION

For the purpose of promoting an understanding of the principles of the invention, reference will now be made to embodiments and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the disclosed process and system, and such further applications of the principles of the invention therein being contemplated as would normally occur to one skilled in the art to which the invention relates.

It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof. Reference throughout this specification to "one embodiment" "an embodiment" or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase "in one embodiment", "in an embodiment" and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

The present disclosure provides a fortified edible salt composition. Particularly, an edible salt composition fortified with iron and iodine is disclosed. More particularly, a fortified edible salt composition comprising a source of iron, and iodine-silica complex wherein the iodine-silica complex comprises iodine bonded with surface functionalized silica (surface modified silica) is disclosed.

In accordance with an embodiment, the surface functionalized silica is phosphatidylcholine functionalized silica. Phosphatidylcholines (PC) are a class of phospholipids that incorporate choline as a headgroup. Phosphatidylcholine functionalized silica may be obtained from soya lecithin or other sources. Lecithin has 65-75% phospholipids, 34 % triglyceride, and small amount of carbohydrate, pigments, sterols and sterol glycosides. It generally varies according to the extraction procedure. The most common phospholipids are phophatidylcholine 29-46%, phophatidylethanolamine (PE) 21-34% and phosphatidylinositol (PI) 13-21%.

In accordance with an embodiment, in iodine- silica complex the choline group of phosphatidylcholine is bonded with silica and the fatty acids (i.e. oleic acid, linoleic acid and linolenic acid) of phosphatidylcholine are bonded with iodine. Use of phosphatidylcholine functionalized silica facilitates high percentage loading of iodine on silica. The weight percentage of iodine in the iodine-silica complex is in a range of 1-4%. The iodine-silica complex is in powder form. In accordance with an embodiment, iodine is present in a concentration between 15 to 40 ppm in the fortified edible salt composition.

In accordance with an embodiment, iron is present in a concentration between 800 to 1200 ppm in the fortified edible salt composition.

In accordance with an embodiment, the source of iron is selected from the group consisting ferrous sulfate heptahydrate, ferrous sulfate monohydrate, ferrous ascorbate, ferrous fumarate, ferrous ammonium phosphate and mixtures thereof. The source of iron is in a powder form.

The present disclosure also provides a method of preparing said fortified edible salt composition. The method comprises adding food grade silica and a source of iodine to a solution having phosphatidylcholine to obtain iodine-silica complex, the iodine-silica complex comprises iodine bonded with phosphatidylcholine functionalized silica. The method further comprises mixing a source of iron with the iodine-silica complex to obtain iron-iodine premix and adding the iron-iodine premix to the edible salt. The edible salt is non-iodized salt.

Phosphatidylcholines (PC) are a class of phospholipids that incorporate choline as a headgroup. Phosphatidylcholine functionalized silica can be obtained from soya lecithin. Lecithin has 65-75% phospholipids, 34 % triglyceride, and small amount of carbohydrate, pigments, sterols and sterol glycosides. It generally varies according to the extraction procedure. The most common phospholipids are phophatidylcholine 29-46%, phophatidylethanolamine (PE) 21-34% and phosphatidylinositol (PI) 13-21%.

In accordance with an embodiment, in iodine- silica complex the choline group of phosphatidylcholine is bonded with silica and the fatty acids (i.e. oleic acid, linoleic acid and linolenic acid) of phosphatidylcholine are bonded with iodine. The weight percentage of iodine in the iodine-silica complex is in a range of 1-4%. In accordance with an embodiment, the solution having phosphatidylcholine is a solution of phosphatidylcholine in hexane. In accordance with an alternate embodiment, the solution having phosphatidylcholine is soya lecithin. Other sources of phosphatidylcholine may also be used.

In accordance with an embodiment, the iodine- silica complex is obtained by adding food grade silica in a solution of phosphatidylcholine followed by stirring for 24 hours and separating the thus obtained phosphatidylcholine functionalized silica by centrifuging and drying. By way of example, centrifugation is carried out at 4000 rpm for 5 mins followed by washing, and drying under vacuum at a temperature in a range of 50 to 60 degree Celsius. The phosphatidylcholine functionalized silica is then mixed with a solution of a source of iodine followed by stirring for 24 hours and separating the thus obtained iodine-silica complex by centrifuging and drying.

In accordance with an alternate embodiment, the iodine- silica complex is obtained by milling the solution of phosphatidylcholine, food grade silica and a source of iodine. Milling is carried out in a ball mill (at 45 Hz using planetary ball mill by MTI Corporation, USA).

In accordance with an embodiment, the source of iodine is a solution of iodine salt selected from the group consisting potassium iodate, Potassium Iodide, Sodium Iodate and Sodium Iodide and mixtures thereof. By way of an example, solution of iodine salt is an aqueous solution.

In accordance with an embodiment, the source of iron is selected from the group consisting ferrous sulfate heptahydrate, ferrous sulfate monohydrate, ferrous ascorbate, ferrous fumarate, ferrous ammonium phosphate and mixtures thereof.

In accordance with an embodiment, weight ratio of the iron -iodine premix and the edible salt is in a range of 1.6: 100 to 1.9: 100. The following example(s) should not be understood to be in any way limiting.

EXAMPLE 1

Preparation of iodine-silica complex

2 gm of phophatidylcholine was added in 100 ml of hexane to obtain a solution. 10 g of food grade silica was added into said solution and the reaction was allowed to happen over a period of 24 hours in shaking conditions (175 Hz in a shaker). After 24 hours of reaction centrifugation is carried out of thus obtained solution at 4000 rpm for 5 mins to obtain Phosphatidylcholine functionalized silica pellet. The pellet was washed with hexane and dried under vacuum at 60° C to obtain powder. The powder obtained was characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermo gravimetric analysis (TGA) measurements.

5 g of potassium iodate (KI0₃) was dissolved in 100 ml of water. To this 10 g of Phosphatidylcholine functionalized silica was added and the reaction was allowed to happen over a period of 24 hrs in a shaking condition (175 Hz in a shaker). Thereafter, centrifugation of thus obtained solution was carried out at 4000 rpm for 5 mins to obtain iodine-silica complex in pellet form. The pellet was washed with water and dried under vacuum at 60° C to obtain powder of iodine-silica complex. The powder obtained is characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), inductively coupled plasma mass spectroscopy (ICP-MS), thermo gravimetric analysis (TGA) and quantitative titrimetric method for determination of iodine.

Preparation of Iron-iodine premix

2.54 g ferrous sulfate heptahydrate (as per 1000 ppm elemental iron) and 5 g of sodium hexa meta phosphate (SHMP) were ground together in a mortar and pestle for 10 mins and transferred into an air tight container. This is the iron premix to be used for preparing Double Fortified Salt as per National Institute for Nutrition; NIN Hyderabad- India. 2 g of iodine-silica premix (considering iodine loading on silica is -1% and 40 ppm elemental Iodine in final salt formulation of 500 g) was taken and transferred into the same container and mixed the mixture by shaking for 10 mins.

Preparation of fortified edible salt composition

500 g of uniodised salt was mixed uniformly with iron-iodine premix as prepared above using a blender for 30 mins. The fortified edible salt composition thus formed is white in color. The composition obtained was characterized by ICP-OES for iron estimation and ICP-MS and quantitative titrimetric method for the determination of iodine. Table 1 and 2 below indicate the stability of iodine and iron in the Fortified edible salt composition:

Table 1:

Table 2:

EXAMPLE 2

Preparation of iodine-silica complex

A solution was prepared by adding 2 g phophatidylcholine in 25 ml of hexane. 10 g of food grade silica and 500 mg of KI0₃ was added into the above solution. Thus obtained mixture was transferred to an agate jar and ball milled for an hour (at 45 Hz using planetary ball mill by MTI Corporation, USA). Thus obtained powder was characterized by Fourier transform infrared spectroscopy (FTIR), thermo gravimetric analysis (TGA) measurements.

Preparation of Iron-iodine premix

2.54 g ferrous sulfate hepta hydrate (as per 1000 ppm elemental iron) and 5 g of sodium hexa meta phosphate (SHMP) were ground together in a mortar and pestle for 10 mins and transferred into an air tight container. This is the iron-iodine premix to be used for preparing Double Fortified Salt (NIN formulation, Hyderabad-India). 1 g iodine premix (considering iodine loading on silica is -2% and 40 ppm elemental Iodine in final salt formulation of 500 g) was transferred into the same container and mixed by shaking for 10 mins. Preparation of fortified edible salt composition

500 g of uniodised salt was mixed uniformly with iron-iodine premix as prepared above using a blender for 30 mins. The fortified edible salt composition thus formed is white in color. The composition obtained was characterized by ICP-OES for iron estimation and ICP-MS and quantitative titrimetric method for the determination of iodine.

EXAMPLE 3

Preparation of iodine-silica complex

Prepared a mixture of 10 g of food grade silica, 1 g of KI0₃ and 2 ml soya lecithin. Transferred the said mixture to an agate jar and ball milled for an hour (at 45 Hz using planetary ball mill by MTI Corporation, USA). The powder obtained was characterized by Fourier transform infrared spectroscopy (FTIR), thermo gravimetric analysis (TGA) measurements.

Preparation of Iron-iodine premix

2.54 g ferrous sulfate hepta hydrate (as per 1000 ppm elemental iron) and 5 g of sodium hexa meta phosphate (SHMP) were ground together in a mortar and pestle for 10 mins and transferred into an air tight container. This is the iron premix to be used for preparing Double Fortified Salt (NIN formulation, Hyderabad-India). 0.5 g iodine premix (considering iodine loading on silica is -4% and 40 ppm elemental Iodine in final salt formulation of 500 g) was transferred into the same container and mixed by shaking for 10 mins.

DFS formulation:

Example 4 (Comparative Example)

Comparison of different surface modifiers for silica:

Table 3:

ND: Not determined due to poor loading Example 5 (Comparative Example)

Table 4:

biopolymer in Ci8 unsaturated

available fatty acid

naturally

The fortified edible salt composition as per the present disclosure has high stability of iodine and iron; and is white in colour.

SPECIFIC EMBODIMENTS ARE DESCRIBED BELOW

A fortified edible salt composition comprising a source of iron, and iodine-silica complex, wherein the iodine-silica complex comprises iodine bonded with surface functionalized silica.

Such composition(s), wherein the surface functionalized silica is phosphatidylcholine functionalized silica.

Such composition(s), wherein choline group of phosphatidylcholine is bonded with silica and fatty acids of phosphatidylcholine are bonded with iodine.

Such composition(s), wherein weight percentage of iodine in the iodine-silica complex is in a range of 1-4%.

Such composition(s), wherein iodine is present in a concentration between 15 to 40 ppm.

Such composition(s), wherein iron is present in a concentration between 800 to 1200 ppm.

Such composition(s), wherein the source of iron is selected from the group consisting of Ferrous sulfate heptahydrate, Ferrous sulfate monohydrate, Ferrous ascorbate, Ferrous fumarate, Ferrous ammonium phosphate and mixtures thereof. Such composition(s), wherein the source of iron and the iodine-silica complex are in powder form.

FURTHER SPECIFIC EMBODIMENTS ARE DESCRIBED BELOW

A process for preparing a fortified edible salt composition comprising adding food grade silica and a source of iodine to a solution having phosphatidylcholine to obtain iodine-silica complex, the iodine-silica complex comprises iodine bonded with phosphatidylcholine functionalized silica; mixing a source of iron with the iodine-silica complex to obtain iron-iodine premix; and adding the iron-iodine premix to the edible salt

Such process(s), wherein choline group of phosphatidylcholine is bonded with silica and fatty acids of phosphatidylcholine are bonded with iodine.

Such process(s), further comprising centrifuging and drying the solution of phosphatidylcholine, food grade silica and a source of iodine to obtain iodine-silica complex.

Such process(s), wherein drying is carried out under vacuum at a temperature ranging 50 to 60 degree Celsius.

Such process(s), further comprising milling the solution of phosphatidylcholine, food grade silica and a source of iodine to obtain iodine-silica complex.

Such process(s), wherein the source of iodine is a solution of iodine salt selected from the group consisting potassium iodate, Potassium Iodide, Sodium lodate and Sodium Iodide and mixtures thereof.

Such process(s), wherein the source of iron is selected from the group consisting Ferrous sulfate heptahydrate, Ferrous sulfate monohydrate, Ferrous ascorbate, Ferrous fumarate, Ferrous ammonium phosphate and mixtures thereof. Such process(s), wherein weight ratio of the iron-iodine premix and the edible salt is in a rangeof 1.6 : 100 to 1.9 : 100

Such process(s), wherein the edible salt is non-iodized salt.

INDUSTRIAL APPLICATION

The disclosed fortified edible salt composition is double fortified with iodine and iron, wherein iodine is in a form of iodine-silica complex. The iodine-silica complex comprises iodine bonded with phosphatidylcholine functionalized silica. Phosphatidylcholine functionalized silica enables high percentage loading of iodine on silica. Both iron and iodine in said composition are highly stable thereby attributing to long shelf life. The fortified edible salt composition is inexpensive and has good sensorial properties. The process for preparing said fortified edible salt composition is easy to perform and economical.

Claims

We Claim:

1. A fortified edible salt composition comprising a source of iron, and iodine-silica complex, wherein the iodine-silica complex comprises iodine bonded with surface functionalized silica.

2. A fortified edible salt composition as claimed in claim 1, wherein the surface functionalized silica is phosphatidylcholine functionalized silica.

3. A fortified edible salt composition as claimed in claim 2, wherein choline group of phosphatidylcholine is bonded with silica and fatty acids of phosphatidylcholine are bonded with iodine.

4. A fortified edible salt composition as claimed in claim 1, wherein weight percentage of iodine in the iodine-silica complex is in a range of 1-4%.

5. A fortified edible salt composition as claimed in claim 1 and 4, wherein iodine is present in a concentration between 15 to 40 ppm.

6. A fortified edible salt composition as claimed in claim 1, wherein iron is present in a concentration between 800 to 1200 ppm.

7. A fortified edible salt composition as claimed in claim 1, wherein the source of iron is selected from the group consisting of Ferrous sulfate heptahydrate, Ferrous sulfate monohydrate, Ferrous ascorbate, Ferrous fumarate, Ferrous ammonium phosphate and mixtures thereof.

8. A fortified edible salt composition as claimed in claim 1, wherein the source of iron and the iodine-silica complex are in powder form.

9. A process for preparing a fortified edible salt composition comprising:

adding food grade silica and a source of iodine to a solution having phosphatidylcholine to obtain iodine-silica complex, the iodine-silica complex comprises iodine bonded with phosphatidylcholine functionalized silica;

mixing a source of iron with the iodine-silica complex to obtain iron-iodine premix; and adding the iron-iodine premix to the edible salt.

10. A process for preparing a fortified edible salt composition as claimed in claim 9, wherein choline group of phosphatidylcholine is bonded with silica and fatty acids of phosphatidylcholine are bonded with iodine.

11. A process for preparing a fortified edible salt composition as claimed in claim 9, further comprising centrifuging and drying the solution of phosphatidylcholine, food grade silica and a source of iodine to obtain iodine-silica complex.

12. A process for preparing a fortified edible salt composition as claimed in claim 11, wherein drying is carried out under vacuum at a temperature ranging 50 to 60 degree Celsius.

13. A process for preparing a fortified edible salt composition as claimed in claim 9, further comprising milling the solution of phosphatidylcholine, food grade silica and a source of iodine to obtain iodine-silica complex.

14. A process for preparing a fortified edible salt composition as claimed in claim 9, 11 and 13, wherein the source of iodine is a solution of iodine salt selected from the group consisting potassium iodate, Potassium Iodide, Sodium lodate and Sodium Iodide and mixtures thereof.

15. A process for preparing a fortified edible salt composition as claimed in claim 9, wherein the source of iron is selected from the group consisting Ferrous sulfate heptahydrate, Ferrous sulfate monohydrate, Ferrous ascorbate, Ferrous fumarate, Ferrous ammonium phosphate and mixtures thereof.

16. A process for preparing a fortified edible salt composition as claimed in claim 9, wherein weight ratio of the iron-iodine premix and the edible salt is in a rangeof 1.6 : 100 to 1.9 : 100

17. A process for preparing a fortified edible salt composition as claimed in claim 9, wherein the edible salt is non-iodized salt.