Summary of recommended levels and forms of iron
Iron compounds should be selected to maximize bio-available iron
at the lowest cost without adversely affecting organoleptic and storage
properties.
For low extraction flours (<0.8% ash) the following are the
recommended levels:
- In populations consuming more that 200g / day of flour, the
addition of 30ppm iron from dried ferrous sulphate or fumarate;
- In populations consuming less than 200g / day of flour, the
addition of 45ppm from ferrous sulphate or ferrous fumarate;
If it is not possible to fortify flour with ferrous fumarate or
sulphate, electrolytic iron should be used at twice the levels of ferrous
sulphate.
For high extraction flours (>80%), and in populations where the
overall diet is high in fibre and low in animal proteins, sodium iron EDTA is
the preferred fortificant.
In populations consuming more than 200g/day of wheat flour, 30ppm
iron from sodium iron EDTA is recommended. Other suitable forms are
encapsulated ferrous sulphate or fumarate at twice the recommended amount for
low extraction flours.
Degermed maize flours, not treated with lime, can be fortified in
the same way as white wheat flour.
For more information, click here for information on the
Properties of minerals, and
Guidelines for Iron Fortification of
Cereal Food Staples. |