Vitamins and Minerals: Strong as Iron

Elemental iron, of low solubility, is relatively stable and has medium bioavailability. It is typically used in cereals and extruded foods. But, according to Shelke, ferrous iron, the cheapest and most bioavailable is also most reactive so ferrous-fortified foods are not very shelf stable and prone to rancidity. Ferric iron is less reactive and less soluble and therefore less bioavailable than ferrous. It is expensive and is typically used in packaged foods designed for long shelf life.

“The FDA mandate for iron fortification takes into consideration the RDA, not the bioavailability of iron,” Shelke adds. “Specific labeling guidelines for RDA require food applications to follow those guidelines to ensure they provide the specified RDA for iron. But increasing the dosage to compensate for low bioavailability can raise the cost significantly. Most iron-fortified foods, specifically cereal, provide less than 10 percent of the RDA.”

Akzo Nobel, Amsterdam, Netherlands, pioneered the manufacture and usage of sodium feredetate under the trade name Ferrazone. It has superior bioavailability without metallic taste or reactivity with other components. It also meets JECFA (Joint Expert Committee for Food Additives – WHO) specifications.

Most applications require about 20mg of Ferrazone on average to deliver the RDA for elemental iron – less than half as much as ferrous fumarate and ferrous sulfate and about a fifth as much as ferric pyrophosphate.

The development of mineral amino acid chelates represents a “reinvention” of the fortification processes, one that overcomes many of the technical problems. “TRAACS [The Real Amino Acid Chelate System], our patented brand of mineral amino acid chelates, exhibits very good organoleptic properties within a wide range of food and beverage products” says Motyka.

“Ready-to-drink liquid products and (dairy) foods such as yogurt can be somewhat challenging, [affecting] solubility and taste,” adds Motyka. “We find the mineral taste is more commonly an issue in beverages rather than food items. The additions of citric and/or malic acid to the mineral amino acid chelates will not only enhance the chelates’ solubility, but it also masks the taste.”

SunActive Fe, by Taiyo International Inc., Minneapolis, is a “micronized super-dispersible iron without iron flavor or color-changing potential.” This form of iron is stable against heat, salt, pH and oxidation and does not promote stomach upset or constipation. It also provides good absorption and bioavailability.

Iron is one of the oldest and most studied micronutrients. Its fortification is entering a new era, in which the technical problems are being solved, promising easier and more pleasant methods of avoiding iron deficiency.