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Ferrous fumarate fortification of a chocolate drink powder.
Br J Nutr. 1991 Mar; 65(2):271-83.BJ

Abstract

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 furmarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to less than 80 degrees. 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 furmarate was 5.27%, ferrous sulphate 2.62% and ferric pyrophosphate 0.55%. Ascorbic acid had little or no effect on the absorption of ferrous furmarate. 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.

Authors+Show Affiliations

Nestec Ltd, Nestlé Research Centre, Lausanne, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Comparative Study
Controlled Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

1645995

Citation

Hurrell, R F., et al. "Ferrous Fumarate Fortification of a Chocolate Drink Powder." The British Journal of Nutrition, vol. 65, no. 2, 1991, pp. 271-83.
Hurrell RF, Reddy MB, Dassenko SA, et al. Ferrous fumarate fortification of a chocolate drink powder. Br J Nutr. 1991;65(2):271-83.
Hurrell, R. F., Reddy, M. B., Dassenko, S. A., & Cook, J. D. (1991). Ferrous fumarate fortification of a chocolate drink powder. The British Journal of Nutrition, 65(2), 271-83.
Hurrell RF, et al. Ferrous Fumarate Fortification of a Chocolate Drink Powder. Br J Nutr. 1991;65(2):271-83. PubMed PMID: 1645995.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ferrous fumarate fortification of a chocolate drink powder. AU - Hurrell,R F, AU - Reddy,M B, AU - Dassenko,S A, AU - Cook,J D, PY - 1991/3/1/pubmed PY - 1991/3/1/medline PY - 1991/3/1/entrez SP - 271 EP - 83 JF - The British journal of nutrition JO - Br J Nutr VL - 65 IS - 2 N2 - 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 furmarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to less than 80 degrees. 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 furmarate was 5.27%, ferrous sulphate 2.62% and ferric pyrophosphate 0.55%. Ascorbic acid had little or no effect on the absorption of ferrous furmarate. 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. SN - 0007-1145 UR - https://www.unboundmedicine.com/medline/citation/1645995/Ferrous_fumarate_fortification_of_a_chocolate_drink_powder_ L2 - https://www.cambridge.org/core/product/identifier/S0007114591000326/type/journal_article DB - PRIME DP - Unbound Medicine ER -