Wellness Foods - June 2008 - (Page 17)

Iron Vitamins and Minerals dieting or highly physically active. Loss of blood and certain disease states, such as celiac disease and H. pylori infection, are associated with iron deficiency anemia. Vegetarians also may be at risk because iron from plant sources is less efficiently absorbed. flavor in products and potentially causing irritation of the gastrointestinal system. Companies making functional foods are turning to the more bioavailable form of minerals, such as amino acid chelates, to enhance nutrition delivery, according to Motyka. Albion’s Ferrochel ferrous glycinate is generally recognized as safe (GRAS) and is CAS and FCC listed. “Since iron bioavailability is closely associated with reactivity, the more available the iron the more likely it will have undesirable reactions in the food or beverage application,” says Kantha Shelke, principal for Corvus Blue, a Chicago-based nutrition science consultancy. “Iron is usually incorporated in food systems in one of three forms: elemental (Fe-0), ferrous (Fe+2) and ferric (Fe+3). Food systems largely dictate which form of iron will work best.” Elemental iron, of low solubility, is relatively stable and has medium bioavailability. It is typically used in cereals and extruded foods. Ferrous iron, the cheapest and most bioavailable, is also most reactive, according to Shelke. So ferrous-fortified foods are not very shelf stable and are prone to rancidity. Ferric iron is less reactive and less soluble and therefore less bioavailable than ferrous. It is expensive and typically is used in packaged foods designed for long shelf life. “The FDA mandate for iron fortification takes into consideration the RDA [recommended dietary allowance], not the bioavailability of iron,” Shelke adds. “Specific labeling guidelines for RDA require food applications to follow those guidelines to ensure they provide the specified RDA for iron. But increasing the dosage to compensate for low bioavailability can raise the cost significantly. Most iron-fortified foods, specifically cereal, provide less than 10 percent of the RDA.” Akzo Nobel (www.akzonobel.com), Amsterdam, Netherlands, pioneered the manufacture and usage of sodium feredetate under the trade name Ferrazone. It has superior bioavailability without metallic taste or reactivity with other components. SunActive Fe, by Taiyo International Inc. (www. sunactivefe.com), Minneapolis, is a “micronized super-dispersible iron without iron flavor or colorchanging potential.” This form of iron is stable against heat, salt, pH and oxidation, and does not promote stomach upset or constipation. It also provides good absorption and bioavailability. Considerations for fortification “To establish a food-fortification program, several important factors should be considered,” says Ram Chaudhari, senior executive vice president and chief scientific officer for Fortitech Inc. (www.fortitech. com), Schenectady, N.Y. “This includes the choice of food vehicle and iron compound, the fortification level and ways to enhance iron bioavailability. “Infant formulas are usually fortified with highly bioavailable water-soluble iron compounds, such as ferrous sulfate, and they contain added ascorbic acid,” Chaudhari explains. “However, cereal products are difficult to fortify with such compounds due to unacceptable organoleptic changes that occur during storage and/or preparation. Less-soluble and less-bioavailable iron compounds, such as elemental iron powders and ferric pyrophosphate, are commonly used. “To overcome the obstacle of water-insolubility of certain iron compounds, alternative compounds such as ferrous fumarate, which is poorly soluble in water, is soluble in dilute acid such as gastric juice and cause less acceptable organoleptic changes in fortified cereal. In order to have appropriate compounds along with iron absorption, it is necessary to develop absorption-enhancer nutrient premixes to combat the most prevalent micronutrient deficiency in the world,” Chaudhari concludes. Fortifying foods with iron continues to be a method of choice to address iron deficiency. “The fortification of foods and beverages is an ever increasing trend. Especially in developing nations, it’s the least expensive way to bring badly needed nutrients to the populace,” says Max Motyka, director of the human product division at Albion Advanced Nutrition Inc. (www.albion-an.com), Clearfield, Utah. Several technical problems complicate iron fortification in beverages. They include low bioavailability of iron compounds and the off taste that iron can impart to foods. Many iron sources also can accelerate oxidation, producing an unfavorable color and With iron deficiency the most common nutrient deficiency in the U.S., numerous foods are being fortified with the essential mineral. More on the web Plug “iron” into the search box on our web site and you’ll find nearly 100 articles, news items and product releases. “Heavy metal: Iron and zinc fortification” is at www.foodprocessing.com/articles/2006/019.html. Food Processing’s Wellness Foods™ www.wellnessfoodsonline.com June 2008 | 17 http://www.fortitech.com http://www.fortitech.com http://www.albion-an.com http://www.akzonobel.com http://www.sunactivefe.com http://www.sunactivefe.com http://www.foodprocessing.com/articles/2006/019.html http://www.foodprocessing.com/articles/2006/019.html http://www.wellnessfoodsonline.com

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Wellness Foods - June 2008 Feeding Baby B12 Pumps Up Energy Drinks Strong as Iron The Lure of Lignans

Wellness Foods - June 2008

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