Iodine stability in salt double-fortified with iron and iodine.
Deficiencies in small quantities of micronutrients, especially iodine and iron, severely affect more than a third of the world's population, resulting in serious public health consequences, especially for women and young children. Salt is an ideal carrier of micronutrients. The double fortification of salt with both iodine and iron is an attractive approach to the reduction of both anemia and iodine-deficiency disorders. Because iodine is unstable under the storage conditions found during the manufacturing, distribution, and sale of salt in most developing countries, the effects of packaging materials and environmental conditions on the stability of salt double-fortified with iron and iodine were investigated. Salt was double-fortified with potassium iodide or potassium iodate and with ferrous sulfate or ferrous fumarate. The effects of stabilizers on the stability of iodine and iron were followed by storing the salt under three conditions that represent the extremes of normal distribution and sale for salt in developing countries: room temperature (25 degrees C) with 50%-70% relative humidity, 40 degrees C with 60% relative humidity, and 40 degrees C with 100% relative humidity. The effects of stabilizers, such as sodium hexametaphosphate (SHMP), calcium carbonate, calcium silicate, and dextrose were investigated. None of the combinations of iron and iodine compounds was stable at elevated temperatures. Essentially all of the iodine was lost over a period of six months. SHMP effectively slowed down the iodine loss, whereas magnesium chloride, a typical hygroscopic impurity, greatly accelerated this process. Calcium carbonate did not have a sparing effect on iodine, despite contrary indications in the literature. Ferrous sulfate-fortified salts generally turned yellow and developed an unpleasant rusty flavor. Salt fortified with ferrous fumarate and potassium, iodide was reasonably stable and maintained its organoleptic properties, making it more likely to be acceptable to consumers. We confirmed that application of the iodine compounds as solutions resulted in a more even distribution of the iodine throughout the sample. The effect of the packaging materials was overshadowed by the other variables. None of the packaging materials was clearly better than any other. This may have been due to the fact that the polymer bags were not heat sealed, and thus some moisture penetration was possible. The results indicate that with careful control of processing, packaging, and storage conditions, a double-fortified salt could be stabilized for the six-month period required for distribution and consumption. Unfortunately, the processing and storage required are difficult to attain under typical conditions in developing countries.
Diosady
L L
LL
University of Toronto, Department of Chemical Engineering and Applied Chemistry, Toronto, Ontario, Canada.
Alberti
J O
JO
Ramcharan
K
K
Mannar
M G Venkatesh
MG
D001682:Biological Availability; D002119:Calcium Carbonate; D004355:Drug Stability; D005079:Excipients; D005260:Female; D018857:Food Packaging; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D007455:Iodine / Q000737:chemistry*; D019266:Iron, Dietary; D015636:Magnesium Chloride; D008297:Male; D010710:Phosphates; D012965:Sodium Chloride / Q000737:chemistry*; D017673:Sodium Chloride, Dietary; D013696:Temperature; D013997:Time Factors
D005079:Excipients; D019266:Iron, Dietary; D010710:Phosphates; D017673:Sodium Chloride, Dietary; C034024:iodized salt; D015636:Magnesium Chloride; D012965:Sodium Chloride; D007455:Iodine; D002119:Calcium Carbonate; C009285:sodium polymetaphosphate