CHEMICAL CHANGES OF IRON IN FOOD AND DRYING PROCESSES

Various iron sources used in food fortification are analysed for their distribution of iron forms, or “iron prof”le,” using previously described methodology. The effect of reaction with a beverage containing ascorbate, concomitant with freeze and spray drying processes, are investigated. The iron profile of certain sources are shown to change as a result of reaction with the beverage matrix during 3 days storage. These changes may be accelerated by spray‐drying but not by freeze‐drying. Thus the iron used in foods may not be in the original form after storage or processing as is often concluded when fortifying foods.