Method of preparing iron(III) phosphate compounds for iron forti

Details Method of preparing iron(III) phosphate compounds for iron forti Method of preparing iron(III) phosphate compounds for iron forti

1987-12-22

1990-06-05

Paden, Carolyn

Food or edible material: processes, compositions, and products

Treatment of live animal

426 74, 426648, A23L 1304

Patent

active

049312928

DESCRIPTION:

BRIEF SUMMARY
TECHNICAL FIELD OF THE INVENTION

The present invention relates to the use of special iron(III)phosphates for iron fortification of food products, in particular grain products. Especially flour and flour products, breakfast cereals, milk-based beverages, broths, rice and fermented food products, such as bread, are here concerned.


BACKGROUND OF THE INVENTION

Internationally seen, iron deficiency is one of the most frequent deficiency diseases which occurs in most developing countries and is also the main deficiency disease in industrial countries. Above all, iron deficiency condition is a problem to women of fertile age but is also to be found in children and young people.
Iron fortification of certain food products is one way to prevent the occurrence of iron deficiency. Since grain products are an important source of consumer goods and are relatively cheap, they are usually chosen as carriers of iron additives.
A suitable iron-fortifying agent must satisfy a number of requirements. First, it must be innocuous to the human body. Furthermore, it must be water-insoluble in neutral or moderately acid environment, which is decisive of good storage properties. It must further have high absorbability in the human body, i.e. good bioavailability, which means good solubility in the gastrointestinal tract at a pH value of about 1 (corresponding to 0.1M HC1). It must also be chemically definable and producible in a reproducible way, i.e. it must have guaranteed constant and controllable properties.
Examples of substances used as iron-fortifying agents are iron powder (reduced iron), iron (III)phosphate iron (III) diphosphate, iron (III) sodium disphosphate, iron(II)sulphate and soluble organic iron(II)compounds. Soluble iron(II)compounds (e.g. iron(II)sulphate) have high bioavailability in the human body. Being easily soluble, they suffer, however, from the disadvantages of causing discolouration and changes in taste of the fortified products when they react with other components in the food, whereby coloured complex compounds and oxidation products are formed which turn the food product rancid. Iron sources which are water-insoluble (e.g. iron powder, iron(III)phosphate) are relatively inert and do not affect the food product to any appreciable extent. The lower solubility in water of these substances is, however, usually associated with low solubility at low pH and thus gives lower bioavailability as compared with soluble iron salts. To date, it has not been possible to find an iron-fortifying agent which in a favourable way combines the requirements for low solubility in water and solubility in the gastrointestinal tract (i.e. at low pH), respectively.
For iron fortification of flour and flour products, reference is made to, for example, U.S. Pat. No. 3,803,292 which describes iron fortification of flour by using a combined iron(II)sulphate preparation. It appears that one has managed to combine the high bioavailability of iron (II)sulphate with long storage life which has been obtained by the use of particles of iron(II)sulphate monohydrate having a surface coating of iron(II)sulphate heptahydrate. However, no bioavailability tests have been accounted for, only stability tests.
Furthermore, Canadian patent specification No. 1,044,945 describes an iron-fortified fruit porridge powder for infants, in which the fortification iron is electrolytic iron (iron powder having a small particle size). No bioavailability tests have been accounted for.
Reference is also made to U.S. Pat. No. 3,876,813 which describes the bioavailability advantage of iron(III)polyphosphate as compared with iron(II)sulphate. These results are, however, not relevant to use on humans since they are based on animal (rat) experiments only. Iron absorption in animals, such as for example rats, is about 100 times higher than in humans, calculated per unit of weight, and furthermore there are considerable distinctions with regard to the capability of absorbing different iron compounds. Thus, studies of bioavailability in humans are required in ord

REFERENCES:
patent: 2357069 (1944-08-01), Barackman
patent: 2385188 (1945-09-01), Booth
patent: 2550491 (1951-04-01), McDonald
patent: 3803292 (1974-04-01), Bell
patent: 3876813 (1975-04-01), Nimmo et al.
Lauck 1969 Abstract of West German Patent Application No. 1,492,692.
Tucker 1959 Phosphates in Foods Cereal Science Today 4(4)91.
Cate 1959 Preparation of Crystalline Ferric Phosphates Soil Science 88(3)130-132.
Bridger et al., 1961 Metal Ammonium Phosphates as Fertilizers.
Salutsky 1964 Metal Potassium Phosphates J. Ag and Food Chemistry 12(6)486.
J. Janick 1972 Horticultural Science 2nd edition Freeman and Company San Francisco pp. 97-100.
Nutrition Reports International, May 1984, vol. 29, No. 5, K. Subba Rao et al., "Effect of Inorganic Polyphosphates on Dietary Iron . . . ," pp. 1101-1106.
Handbook of Food Additives, 2nd Ed., Edited by Thomas E. Furia, CRC Press, "Phosphates in Food Processing," pp. 759-761 and 763.
The American Journal of Clinical Nutrition, vol. 26, Aug. 1973, James D. Cook et al., "Absorption of Fortification Iron in Bread," pp. 861-871.
Methods in Hematology, Ed. by J. D. Cook, London: Churchill, 1980; Leif Hallberg, "Food Iron Absorption," pp. 116-133.
The American Journal of Clinical Nutrition, vol. 43, Jan. 1986, Leif Hallberg et al., "Low Bioavailability of Carbonyl Iron . . . ," pp. 59-67 and Figure.

Affiliated with

Also associated with

Rating

Method of preparing iron(III) phosphate compounds for iron forti does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of preparing iron(III) phosphate compounds for iron forti, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preparing iron(III) phosphate compounds for iron forti will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-490746