Stability of salt double-fortified with ferrous fumarate and potassium iodate or iodide under storage and distribution conditions in Kenya.
The stability of table salt double-fortified with iron as ferrous fumarate, and with iodine as potassium iodide or potassium iodate, has been investigated under actual field conditions of storage and distribution in the coastal and highland regions of Kenya. Seven 200-g sample packets of double-fortified salt in sealed polyethylene bags and a similar packet containing a datalogger for monitoring temperature and humidity were packaged with 21 sample bags of salt from another study into a bundle, which then entered the distribution network from a salt manufacturer's facility to the consumer. Iodine retention values of up to 90% or more were obtained during the three-month study. Double-fortified salt was prepared using ferrous fumarate microencapsulated with a combination of binders and coloring agents and coated with soy stearine, in combination with either iodated salt or salt iodized with potassium iodide microencapsulated with dextrin and coated with soy stearine. Most of the ferrous iron was retained, with less than 17% being oxidized to the ferric state. The polyethylene film overwrap of salt packs in the bundles provided significant protection from ambient humidity. Salt double-fortified with iodine and microencapsulated iron ferrous fumarate premix was generally quite stable, because both iodine and ferrous iron were protected during distribution and retail in typical tropical conditions in Kenya's highlands and humid lowlands.
Oshinowo
Toks
T
Department of Chemical Engineering and Applied Chemistry, University of Toronto, Ontario, Canada.
Diosady
Levente
L
Yusufali
Rizwan
R
Laleye
Louis
L
D018798:Anemia, Iron-Deficiency / Q000188:drug therapy / Q000517:prevention & control; D004339:Drug Compounding; D004355:Drug Stability; D005296:Ferrous Compounds / Q000008:administration & dosage / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis / Q000592:standards; D006042:Goiter / Q000188:drug therapy / Q000517:prevention & control; D006801:Humans; D006813:Humidity; D007452:Iodates / Q000008:administration & dosage / Q000032:analysis*; D019266:Iron, Dietary; D007630:Kenya; D017680:Potassium Compounds / Q000008:administration & dosage / Q000032:analysis*; D011193:Potassium Iodide / Q000008:administration & dosage / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis / Q000592:standards*; D013696:Temperature; D013997:Time Factors
D005296:Ferrous Compounds; D007452:Iodates; D019266:Iron, Dietary; D017680:Potassium Compounds; D017673:Sodium Chloride, Dietary; D011193:Potassium Iodide; C039693:potassium iodate; C031621:ferrous fumarate