Iron deficiency is one of the most serious nutritional problems worldwide. Food fortification with iron and consumption of iron-fortified foods are generally considered to be the most "cost-effective" effective ways to improve iron nutritional status. Traditional iron nutritional fortifiers generally have low absorption rates and are irritating to the gastrointestinal tract, and can cause adverse changes in the taste and color of food carriers, making it difficult to fortify iron in food. Researchers formed a scientific research team in 1997 and successfully developed an organic chelated iron nutritional fortifier that is tasteless, easy to melt and has biological activity - EDTA Ferric Sodium Salt (NaFeEDTA), with the trade name of Metro, also known as B Sodium ferric acid bottomate was approved to be used as an iron source at the 19th annual meeting of the National Food Additives Standardization Technical Committee. It has been approved by the Ministry of Health in 1999 in Notice No. 14, and is listed in GB2760-1996 (1999 supplementary varieties). The scope and time of use are The dosage is based on the GB14880-94 standard and used as an iron nutritional fortifier. This makes the successful iron fortification in food a promising iron nutritional fortifier at this stage.
Physical and chemical properties of EDTA Ferric Sodium Salt
Sodium iron ethylenediaminetetraacetate is a light earthy yellow crystalline powder with stable properties, high temperature resistance, not easily oxidized, unchanged in storage, no metallic iron smell, good taste, easily soluble in water (25℃, solubility is 100g /100ml) and dilute acid. The molecular formula is C10H12FeN2NaO8-3H2O, the molecular weight is: 421.09, and the theoretical iron content is 13.26%.
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Biological activity of EDTA Ferric Sodium Salt
1. Sodium iron EDTA is a stable chelate with no gastrointestinal irritation and specific duodenal absorption. It is tightly bound in the stomach and only after entering the duodenum is the iron released and absorbed.
2. Sodium ferric ethylenediaminetetraacetate has a high absorption rate and can avoid obstruction of iron absorption by phytic acid and other substances. Research shows that its iron absorption rate is 2 to 3 times that of ferrous sulfate.
3. Sodium ferric ethylenediaminetetraacetate is safe and has no toxic side effects. It is a virtually non-toxic substance and is classified as "generally recognized as safe" (GRAS). During the absorption process, EDTA can also combine with harmful elements and be quickly excreted to act as a detoxifier. 4. Sodium iron EDTA can promote the absorption of other iron sources or endogenous iron sources in the diet. It can also promote the absorption of zinc without affecting the absorption of calcium.
Application of EDTA Ferric Sodium Salt (NaFeEDTA) to fortify food
Iron-fortified flour Flour, as the basic raw material for flour products and baked goods, is the staple food for most Chinese people for three meals a day. The iron content of general flour is very low, only 2.6-4.2 mg/100g. Strengthening iron elements in flour to produce iron-rich flour. Strengthening iron elements in flour is not only an important part of improving product quality and expanding the market, but also It is an economical, direct and effective ideal way to change the iron deficiency anemia of our people. This is because people can ensure a relatively constant iron intake without changing their existing dietary patterns; flour is cheap and can be accepted by consumers and is easy to promote; flour has good dispersion and fluidity, which strengthens iron The uniform addition of the agent is simple and easy in technology; the flour quality is stable, safe and has a long shelf life.
In principle, the determination of the fortified dose should meet the needs of the consumer to supply various nutrients in their daily diet and maintain nutritional balance. Under normal circumstances, the specific amount of addition should be 1/3 to 1/2 of the normal supply standard (RNI) of the nutrient for the consumer. It should comply with the upper and lower limits. The content of the flour itself and the processing process should also be considered. amount of loss. It is generally believed that soluble ferrous lactate, ferrous sulfate, ferrous gluconate, ferric citrate, ferrous fumarate, etc. should not be added to flour because they can color the flour, are unstable, and are easily oxidized. The taste is not good and has an iron smell. Insoluble light yellow iron orthophosphate, light yellowish white iron pyrophosphate, sodium iron pyrophosphate, glycerol iron phosphate, etc. are stable under various conditions, but have low absorption rates. Nowadays, the United States, Brazil, Chile, and the United Kingdom mostly use elemental iron powder (reduced iron, electrolytic iron) to fortify flour. The United States only uses a large amount of elemental iron powder to fortify flour and other foods, but it is generally believed that the absorption rate of iron is low. . But the latest research shows that the relative bioavailability of reduced iron powder used to fortify flour in the human body reaches an average of 130%. Light earthy yellow sodium iron ethylenediaminetetraacetate (NaFeEDTA) is added to flour and has no iron smell. It is not easy to oxidize and color. It can also avoid the obstruction of phytic acid and has a high absorption rate. my country's GB14880-94 standard stipulates that in terms of elemental Fe, the amount of iron fortification in cereals and their products is 24 to 48 mg/kg, which is converted into sodium iron ethylenediaminetetraacetate (NaFeEDTA) of 180 to 360 mg/kg.
Production process flow The production of iron-fortified flour can be carried out in the flour mixing process of a flour mill with a flour mixing process, or it can be done separately from the production line. Generally, iron fortifiers or other excipients are first made into a base with extremely high content. Iron deficiency is one of the most serious nutritional problems in the world. Generally, the iron fortifier or other auxiliary materials are first made into a very high content base. Conclusion: As an iron nutritional fortifier, sodium iron ethylenediaminetetraacetate (NaFeEDTA) not only has suitable stability and dissolution performance, but also has good stability during release. After Fe(Ⅲ), the ligand ethylenediaminetetraacetic acid (EDTA) will not cause side effects and toxicity to the body. It can also promote the absorption and utilization of iron and zinc. The advantage of sodium ethylenediaminetetraacetate (NaFeEDTA) is that it can avoid phytic acid's obstruction to the absorption of iron. Its absorption rate is high and it rarely causes changes in the color and taste of food. We have studied its application in flour products, dairy products, salt, soy sauce and other foods, showing that it is a promising iron nutritional fortifier at this stage.