Preventing undesired color formation in iron fortified chocolate

Details Preventing undesired color formation in iron fortified chocolate Preventing undesired color formation in iron fortified chocolate

1996-02-02

1997-09-23

Pratt, Helen

Food or edible material: processes, compositions, and products

Product with added plural inorganic mineral or element...

426593, A23L 1304

Patent

active

056703449

ABSTRACT:
Nutritional chocolate-flavored beverage mixes and other edible mixes that are fortified with highly bioavailable sources of iron such as ferrous fumarate and ferrous sulfate, yet do not develop undesirable gray color when the beverage mix is reconstituted with water or milk, even when the water or milk has been boiled. This problem of gray color development is solved by including edible acids such as citric or malic acid as buffering agents in the beverage mix so that the pH of the reconstituted chocolate beverage is about 6.5 or less. An additional benefit of including these edible buffering acids/salts is that they tend to stabilize the chocolate aroma in the reconstituted beverage. Inclusion of these edible buffering acids/salts in ready-to-serve chocolate-flavored beverages fortified with these highly bioavailable iron sources also prevents the formation of undesirable gray color.

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