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ASM Handbook

Powder Metallurgy

Edited by
P. Samal
P. Samal
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J. Newkirk
J. Newkirk
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ASM International
Volume
7
ISBN electronic:
978-1-62708-175-7
Publication date:
2015
Book Chapter

Food Additives

By
Bo Hu
Bo Hu
North American Höganäs, Inc.
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Published:
2015
Page range:
783 - 785
Publication history
August 28, 2015

Abstract

The food-based approaches are considered important sustainable strategies for preventing iron deficiency. The success of a food fortification program depends on the choice of food vehicles and the choice of iron fortificants, that is, iron sources. This article discusses iron sources, namely, elemental irons and iron compounds, used as fortificants. Common elemental iron powders such as plain pure iron powders, and common iron compounds such as ferrous sulfate used in food fortifications, are reviewed. The article contains tables that list the food chemical codex requirements and the physical and chemical properties of commercial food-grade elemental irons.

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Bo Hu, 2015. "Food Additives", Powder Metallurgy, P. Samal, J. Newkirk

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