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© 2006 American Society for Nutrition J. Nutr. 136:1059-1063, April 2006

Symposium: Food Fortification in Developing Countries

Iron Fortification Technology Development: New Approaches1

Haile Mehansho2

Nutrition Science Institute, Snacks and Beverages Technology Development Division, The Procter and Gamble Co., Cincinnati, OH 45239

2 To whom correspondence should be addressed. E-mail: mehansho.h{at}pg.com.

The objective of our fortification technology development has been to deliver meaningful levels of bioavailable iron via commonly consumed foods and beverages without compromising taste, appearance, and stability. However, fortification of foods is accompanied with unsolved problems such as unacceptable taste, color, stability, and bioavailability. To solve these problems, we developed a fortification technology that prevents the iron-mediated undesirable taste and appearance of the final product while preserving stability and bioavailability. Iron was stabilized by applying principles of colloid chemistry (encapsulation), chelation, and electrochemical chemistry (redox modulation). Results from color and sensory evaluations showed that formulation of products using the new fortification technology known as "GrowthPlus" eliminated detrimental effects on taste, appearance, and product stability. Bioavailability evaluation using animal models and human subjects showed the GrowthPlus technology does not interfere with the bioavailability of iron from either ferrous bis-glycinate or ferrous fumarate. Multiple intervention trials showed that repeated consumption of the redox stabilized iron in the form of a powdered fruit beverage increased iron status indicators (hemoglobin and ferritin) and reduced iron deficiency anemia significantly in school children, adolescent girls, and pregnant women.

KEY WORDS: • iron • fortification • encapsulation • redox modulation






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