Iron Fortification Technology Development: New Approaches

摘要: The objective of our fortification technology development has been to deliver meaningful levels bioavailable iron via commonly consumed foods and beverages without compromising taste, appearance, stability. However, foods; is accompanied with unsolved problems such as unacceptable color, stability, bioavailability. To solve these problems, we developed a that prevents the iron-mediated undesirable taste appearance final product while preserving stability Iron was stabilized by applying principles colloid chemistry (encapsulation), chelation, electrochemical (redox modulation). Results from color sensory evaluations showed formulation products using new known "GrowthPlus" eliminated detrimental effects on Bioavailability evaluation animal models human subjects GrowthPlus does not interfere bioavailability either ferrous bis-glycinate or fumarate. Multiple intervention trials repeated consumption redox in form powdered fruit beverage increased status indicators (hemoglobin ferritin) reduced deficiency anemia significantly school children, adolescent girls, pregnant women.