WO2009074998A2 - Iron fortified salt - Google Patents
Iron fortified salt Download PDFInfo
- 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
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- salt
- iron
- fortified
- ferrous
- edible salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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
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.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN1744MU2007 | 2007-09-11 | ||
| IN1744/MUM/2007 | 2007-09-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2009074998A2 true WO2009074998A2 (en) | 2009-06-18 |
| WO2009074998A3 WO2009074998A3 (en) | 2009-08-06 |
Family
ID=40639763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IN2008/000583 Ceased WO2009074998A2 (en) | 2007-09-11 | 2008-09-11 | Iron fortified salt |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2009074998A2 (en) |
Cited By (6)
| 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 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB973833A (en) * | 1961-05-25 | 1964-10-28 | Grace W R & Co | Animal feed supplements |
| US4107346A (en) * | 1976-09-02 | 1978-08-15 | Kravitz Hilard L | Dietary salt compositions |
| US6344223B1 (en) * | 2000-03-10 | 2002-02-05 | Nestec S.A | Food fortified with iron |
| RU2007117147A (en) * | 2004-10-08 | 2008-11-20 | Юнилевер Н.В. (Nl) | IRON COMPLEX |
-
2008
- 2008-09-11 WO PCT/IN2008/000583 patent/WO2009074998A2/en not_active Ceased
Cited By (8)
| 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 | Procedure for industrial iodization 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009074998A3 (en) | 2009-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hurrell | How to ensure adequate iron absorption from iron-fortified food | |
| Mattar et al. | New approaches, bioavailability and the use of chelates as a promising method for food fortification | |
| CN1236700C (en) | Food fortified with iron | |
| WO2009074998A2 (en) | Iron fortified salt | |
| EP1067846B1 (en) | Calcium complex and food fortified therewith | |
| WO2013167506A1 (en) | Iron supplementation of rice kernels | |
| US7371422B2 (en) | Cereal grain kernels fortified with iron and calcium | |
| KR20160048785A (en) | Iron supplementation of a bouillon concentrate | |
| EP2866576A1 (en) | Mineral fortification process and its uses | |
| EP2683257B1 (en) | Process for iron supplementation of beverages | |
| KR20160046814A (en) | Iron supplementation of a bouillon concentrate | |
| JPS63501126A (en) | Iron-fortifying agents for foods and iron-fortified foods fortified with the iron-fortifying agents | |
| Ranganathan | Fortification of common salt with iron: use of polyphosphate stabilisers | |
| JPH0380054A (en) | calcium fortifier | |
| Śmigielska et al. | Research on zinc fortified potato starch and on its use in dessert production | |
| WO2016147123A2 (en) | A fortified edible salt composition | |
| Mehansho | Symposium: food fortification in developing countries | |
| Teichman et al. | Development and pilot scale demonstration of encapsulated ferric pyrophosphate premixes for double and multiple fortified salt with vitamins B9, B12, iodine and zinc | |
| AU2015218429B2 (en) | Micronutrient Fortification Process and its Uses | |
| WO2024156447A1 (en) | Mineral-fortified food product | |
| WO2014065890A1 (en) | Fast dissolving solid calcium mineral supplement compositions and process of making | |
| WO2007019932A1 (en) | Food product and fortification system therefor | |
| OA18335A (en) | Iron-fortified edible oil-and-water emulsion. | |
| Silvaa et al. | CAPÍTULO V | |
| MXPA00008543A (en) | Calcium complex and food fortified therewith |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 08860673 Country of ref document: EP Kind code of ref document: A2 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 08860673 Country of ref document: EP Kind code of ref document: A2 |