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Chemical forms of iron in commercial soy sauce and the soy sauce fortified with iron salts
Author(s) -
HORI KOHJI,
OKITA TAKUO
Publication year - 1989
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1989.tb00018.x
Subject(s) - ferrous , food science , chemistry , ferric , soy flour , fortification , soy protein , organic chemistry
Chemical forms of iron were examined in commercial soy sauce and the soy sauce fortified with iron salts. Commercial soy sauce contained 10–46 p.p.m. of iron. The content depended on the kinds of soy sauce. The iron was soluble and most of it was in the ferrous state. Soy sauce had reducing activity, so that the ferric iron in soy sauce fortified with ferric iron salts was converted to ferrous iron. Ferrous iron was stable in soy sauce during the storage at 50°C for 40 days. Iron fortification of soy sauce at the level of 250 p.p.m. produced the undesirable changes in colour and flavour.