食品伙伴網(wǎng)導(dǎo)讀：近日，在食品科技協(xié)會(huì)的年會(huì)&芝加哥的食品博覽會(huì)上，來(lái)自瑞士洛桑的雀巢研發(fā)中心的研究人員宣布，雀巢成功開(kāi)發(fā)了一種新型的鐵源，并已取得專(zhuān)利，這種物質(zhì)可在不對(duì)食品口感和顏色造成影響的前提下改良產(chǎn)品的配方。這種新的鐵源是---磷酸銨亞鐵（FAP），對(duì)成年人來(lái)說(shuō)，它比焦磷酸鐵鹽更易吸收（但不如硫酸亞鐵）。據(jù)悉，這種新的鐵源是一種無(wú)味的白色粉末，可在那些對(duì)顏色和味道敏感的食品（如奶粉和巧克力飲料等）中添加。目前，缺鐵仍困擾發(fā)達(dá)國(guó)家以及發(fā)展中國(guó)家。在英國(guó)大約影響五分之一的婦女。食品行業(yè)中鐵強(qiáng)化食品所面臨若干的挑戰(zhàn)，其中最引人注目的是關(guān)于對(duì)顏色、味道的影響，以及食品的保質(zhì)期。食品伙伴網(wǎng)編譯了這篇文章，希望為我國(guó)的相關(guān)食品企業(yè)及其研發(fā)機(jī)構(gòu)，以及對(duì)食品添加劑感興趣的讀者提供有用的參考，目前我國(guó)的加鐵食品仍是具有很好的市場(chǎng)前景。
原文報(bào)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.
原文報(bào)道：
Nestlé expands novel nutrient bioavailability
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.
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