Abstract
Abstract: Iron fortification of food is regarded as the most cost-effective approach for tackling widespread iron deficiency anaemia. Unfortunately, it can cause undesirable sensory changes to the food products such as colour variations and off-flavours. Water-insoluble iron compounds in the form of micronized particles or colloids, which are still poorly soluble in gastric juices, and encapsulates could prevent these undesirable changes but might also decrease iron bioavailability. This chapter reviews the common iron delivery systems and compounds based on a range of studies, and discusses their suitability for a variety of food products. Dry, aqueous or emulsified food products are covered, and the chapter ends with recommendations and future trends.
Published Version
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