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Ferrous fumarate fortification of a chocolate drink powder

Published online by Cambridge University Press:  09 March 2007

Richard F. Hurrell ,
Manju B. Reddy ,
Sandra A. Dassenko ,
James D. Cook  and
David Shepherd
Richard F. Hurrell
Affiliation:
Nestec Ltd, Nestlé Research Centre, Vers-chez-les Blanc, PO Box 44, CH-1000 Lausanne 26, Switzerland
Manju B. Reddy
Affiliation:
University of Kansas Medical Centre, 39th and Rainbow Boulevard, Kansas City, Kansas 66103, USA
Sandra A. Dassenko
Affiliation:
University of Kansas Medical Centre, 39th and Rainbow Boulevard, Kansas City, Kansas 66103, USA
James D. Cook
Affiliation:
University of Kansas Medical Centre, 39th and Rainbow Boulevard, Kansas City, Kansas 66103, USA
David Shepherd
Affiliation:
Nestec Ltd, Linor, Centre Développement Alimentaire, 1350 Linor, Switzerland
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Abstract

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An evaluation was made into the usefulness of ferrous fumarate as an iron fortificant for an experimental chocolate drink powder targetted to children and adolescents. Organoleptically ferrous fumarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to < 80°. Unacceptable colour changes occurred, however, when boiling milk or water were used. In human Fe absorption studies when the Fe compounds were added to the chocolate drink immediately before consumption, ferrous fumarate was 3.31 % absorbed compared with 2.82% for ferrous sulphate and 2.11 % for ferric pyrophosphate. When the Fe compounds were processed during the manufacture of the chocolate drink powder, the absorption of ferrous fumarate was 5.27 %, ferrous sulphate 2.62 % and ferric pyrophosphate 0.55 %. Ascorbic acid had little or no effect on the absorption of ferrous fumarate. It is concluded that food processing can influence the relative absorption of fortification Fe and that, if not reconstituted with boiling milk or water, ferrous fumarate could be a useful compound for the fortification of chocolate drink powders.

Keywords

Iron fortificationIron bioavailabilityFood processing
Type
Bioavailability of Iron Salts
Information
British Journal of Nutrition , Volume 65 , Issue 2 , March 1991 , pp. 271 - 283
Copyright
Copyright © The Nutrition Society 1991

References

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