Iron deficiency is the most common and widespread nutritional disorder in the world and is a public health problem in both industrialized and non-industrialized countries. The main population groups at risk for iron deficiency are pregnant women and young children, who globally have an average deficiency of up to 50% [1,2]. Other population groups (including men) can also have significantly high deficiency [1, 2]. This problem can be solved with food fortification or the use of food supplements. Adequate iron doses are required to combat deficiency and bioavailability has to be taken into account. Due to the nature of the mineral, adding iron to the diet has several disadvantages. Iron has a strong metallic taste and strong oxidative properties, both of which are undesirable in foods. High concentrations of iron can often lead to gastrointestinal side effects such as nausea, constipation or diarrhoea, and can also cause darkening of the teeth. Finding the most suitable way to provide iron supplements presents a real technological challenge. The micro-encapsulated iron AB-Fortis offers a solution. The use of unique technology means the iron is protected by a natural, organic layer which prevents the release of free iron and makes it very stable. Asa result, this product does not have a metallic taste and does not cause oxidation or negative gastrointestinal side effects. Key considerations for the production of micro-encapsulated iron include processing, shelf stability, behaviour in different food matrices, dosage and bioavailability.
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