雀巢开发新型铁源营养素

食品伙伴网导读：近日，在食品科技协会的年会&芝加哥的食品博览会上，来自瑞士洛桑的雀巢研发中心的研究人员宣布，雀巢成功开发了一种新型的铁源，并已取得专利，这种物质可在不对食品口感和颜色造成影响的前提下改良产品的配方。这种新的铁源是---磷酸铵亚铁（FAP），对成年人来说，它比焦磷酸铁盐更易吸收（但不如硫酸亚铁）。据悉，这种新的铁源是一种无味的白色粉末，可在那些对颜色和味道敏感的食品（如奶粉和巧克力饮料等）中添加。目前，缺铁仍困扰发达国家以及发展中国家。在英国大约影响五分之一的妇女。食品行业中铁强化食品所面临若干的挑战，其中最引人注目的是关于对颜色、味道的影响，以及食品的保质期。食品伙伴网编译了这篇文章，希望为我国的相关食品企业及其研发机构，以及对食品添加剂感兴趣的读者提供有用的参考，目前我国的加铁食品仍是具有很好的市场前景。


原文报道：
Post a commentBy Stephen Daniells in Chicago , 19-Jul-2010

A new source of iron may be enhance the fortification of foods and overcome the challenges to taste and color, a Nestlé researcher has reported.

At the IFT Annual Meeting and Food Expo in Chicago, Fabiola Dionisi, PhD, group meader of nutrient bioavailability at the Nestlé Research Center in Lausanne, Switzerland, told attendees that the company has developed a new inorganic iron source with excellent organoleptic properties.

Studies by Nestlé scientists have shown that the new source – ferrous ammonium phosphate (FAP) – is significantly more bioavailable than ferric pyrophosphate (FePyr) in adults (but less bioavailable than iron sulfate, FeSO4).

Iron deficiency remains the leading nutrient deficiency in both developed as well as developing countries. It affects around one in five women in the UK. Fortifying foods with iron also poses several challenges for the food industry, most notably with regards to effects on color, taste, and the shelf-life of the food.

Dr Dionisi told a packed auditorium how the new iron source could be used in color and flavor sensitive foods, such as chocolate drinks and milk powders.

The ingredient already has GRAS and JECFA approval, said Dr Dionisi, and ‘novel foods’ approval in Europe is expected by the end of 2010.

Talking to NutraIngredients-USA, Dr Dionisi confirmed that the ingredient – a white tasteless powder – is patented by Nestlé.