Abstract
Food fortification with iron is effective in combating iron-deficiency anemia. As iron is reactive, it can destroy micronutrients, contribute to poor taste, and discolor the food. Encapsulation could be used to prevent the reaction of iron with food components. The stability of thiamin (vitamin B1) and its effects on organoleptic properties in Ultra Rice® were investigated in the presence of encapsulated ferrous fumarate. The preparation of simulated rice grains did not affect the solubility of encapsulated ferrous fumarate in simulated gastric juice. After 20 weeks at 40°C/∼100% relative humidity, essentially all of the vitamin B1 and ferrous iron were retained. Antioxidants were effective in preventing the loss of thiamin and retarding oxidative rancidity catalyzed by ferrous iron. This study demonstrated the feasibility of incorporating both iron and vitamin B1 in a stable Ultra Rice® formulation. Inclusion of other stable B vitamins in the formulation should be also feasible.
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