Ready-to-eat cereal product fortified with sodium ferric ethylenediaminetetraacetic acid complex

FIELD OF INVENTION

The present invention relates to the iron enrichment of ready-to-eat cereal products. The iron compound used in the enrichment process is a chelated iron compound that offers a surprising and unexpected advantage. The iron-enriched form is a form which provides ready-to-eat cereals with bound additives to achieve improved bioavailability, oxidative stability, excellent color vibration or luster characteristics and a slight metallic spice.

ASSUMPTIONS FOR DISCLOSURE

About one fifth of the world's population suffers from iron deficiency in food. Young children and women of childbearing age are exposed to anemia and other conditions associated with iron deficiency. Anemia during pregnancy may increase the risk of preterm labor (Lieberman et al., Am.J. Obstet. Gyn. 15g: 107-114) and lead to perinatal morbidity and mortality (Bothvvell et al., Iron Metabolism in Man, 1979). Child development can also be impaired and have consequences for later school activities. Iron deficiency can also affect workers in conditions of reduced productivity (Edgerton et al., Brit. Med. J., 2: 154649, 1979).

Heme iron, which is primarily derived from meat hemoglobin and myoglobin, is transported as a healthy porphyrin complex into the gut cells where the enzyme heme oxygenase rapidly releases iron. It is mixed with the other iron in the cell before it is regulated to the bloodstream. This form of iron is easily absorbed and does not substantially affect the composition of the food. Non-heme iron has a heterogeneous origin, derived from vegetable and vegetable food and inorganic forms of iron and can be used to enrich food by increasing the amount of iron present in the food.

Non-heme iron, which comes from plant foods and enriches the food, is not as well absorbed as heme (meat) iron. In addition, beverages such as coffee and tea used in meals and other components can contribute to poor absorption of non-heme iron.

Addition of ascorbic acid or vitamin C can increase the absorption of iron in food, usually without consumer exposure. However, ascorbic acid is expensive compared to iron enrichment and, when stored, can be unstable from the effects of oxygen and moisture. In cases where cooking involves cooking, prolonged cooking, or thawing, ascorbic acid is incompatible with iron enrichment.

An effective and affordable way to prevent and treat iron deficiency is to fortify foods with adequate iron absorption.

It has recently been investigated as the chemical stability of the Enriched Sodium Iron (III) Ethylenediaminotetraacetic Acid Complex (hereinafter referred to as "Iron EDTA") (see Fe Iron EDTA for Food Fortification - A Report from the International Nufritional Anemia Consultative Group). It has been found to be suitable for foods that require long storage or high temperatures during food production.

Iron EDTA is a pale yellow water soluble powder that can be added to many foods.

In addition, when iron EDTA is taken with food containing a high amount of absorption inhibitors, iron is protected from agents that inhibit its absorption. In some diets, iron EDTA is two to three times more bioavailable than iron from FeSO₄ of the complex. In addition, iron EDTA is more stable to adverse storage conditions and is not affected by food production conditions.

Other known uses of iron EDTA have been found experimentally as ingredients in foods or spices, such as fish sauce in Thailand (Garby et al., Ann. Tro. Med. Parasitol. 1974, 68: 467-76), in curry powder in South Africa. (Macphail et al., Experimental Fortificants, in: Clydesdale FM et al., Eds. Lron Fortifications of Foods, 1985), Egyptian Plain Bread (Guindi et al, Brit. J. Nutr. 59: 205-213, 1988), Guatemalan Sugar. (MacPhail et al., Brit. J. Nutr. 45: 215-227, 1981). Iron absorption in dietary foods such as plain breads also studied by Guindi et al., 1988.

Here is the first use of iron EDTA to improve ready-to-eat cereal products. Ready-to-eat cereal products are often added to a liquid, such as milk, and are consumed without reheating or cooking. The ready-to-use cereal product is prepared with iron EDTA or by adding it to the cereal mixture before cooking or by spraying with iron EDTA solution on the prepared cereal product.

Iron EDTA has been found to provide the best iron-fortified results for iron enrichment in terms of bioavailability, luster characteristics, metallic spice, and oxidative stability. Iron EDTA has been found to improve bioavailability, have excellent gloss properties, slight metallic spice and excellent oxidative stability.

The unexpected properties of ferric EDTA described above to improve ready-to-eat cereal products have not previously been observed in this application. Remarkably, the addition of iron EDTA does not alter the shine or flavor of the prepared cereal product.

Therefore, the main object of the present invention is ready-to-eat cereals enriched with iron EDTA complex. Use of iron EDTA as an iron enrichment gives ready-to-use cereal products organoleptically suitable properties for the consumer. The color, odor and taste of the product are not altered by the addition of iron-enriched and the bioavailability of iron in the ready-to-use cereal product appeared to be independent of the grain composition which could inhibit the absorption of other forms of iron.

Another object of the invention is the enrichment of ready-to-eat cereals with iron EDTA in combination with additional iron sources such as reduced iron, iron sulfate.

Still another object of the invention is that the cereal products prepared for use according to the invention are for use in the prophylaxis or treatment of anemia in individuals or populations in need of such treatment.

THE SUBSTANCE OF THE INVENTION

The present invention includes ready-to-eat cereal products enriched in iron complex with EDTA. The enrichment of ready-to-eat cereals with an iron complex gives amazing results for a new cereal product that does not lose its organoleptic quality, ie color, smell, stability and taste due to the iron complex. Iron EDTA is present in an amount of from 0.1 mg to 30 mg in 28.4 grams (ounces) of the ready-to-eat cereal product or, more preferably, from 1.8 to 18 mg / 28.4 g of the cereal product.

The invention further encompasses the use of iron EDTA in combination with additional iron enrichments, i.e., reduced iron, iron (II) fumarate, iron (II) sulfate or iron (III) citrate.

The present invention provides a ready-to-use cereal product for use in the prophylaxis or treatment of iron deficiency anemia in humans.

DETAILED DESCRIPTION OF THE INVENTION

Examples of ready-to-eat cereal products enriched in iron EDTA are given below. The present invention will be better understood from the following examples, which are provided for purposes of clarity and are not limiting.

example

Ready-to-eat cereal, fortified with iron EDTA, is prepared using the following ingredients:

table

<td>Ingredients</td><td>Dry matter,%</td><td>Weight, kg</td>

<td>Corn flakes</td><td> 87,326</td><td> 158,900</td>

<td>Flavor concentrate</td><td> 12,428</td><td> 32,915</td>

<td>Iron EDTA *</td><td> 0,226</td><td> 0,518</td>

<td>vitamins</td><td> 0,020</td><td> 0,313</td>

* Iron content in normal iron EDTA may vary, but the compound used in this example is 13%.

The ready-to-eat cereal product is prepared as follows: The kettle is heated at 1.4 kg / cm for 30 minutes² steam pressure (126 ° C). Corn flakes, flavor concentrate, temperature resistant vitamins and iron

EDTA is placed in a pot and 1.4 kg / cm² steam is pressurized for about 100 minutes, more preferably 105 minutes. The cooked grits are cooled to room temperature and separated. The grains are dried to a moisture content of 12%, flaked and dried to a final moisture content of 3%. Other vitamins are sprayed after drying. The iron content of the ready-to-eat cereal product is 11.46 mg / 28.4 g (ounce).

The EDTA content of iron in the reconstituted product is 0.1 to 300 mg / 28.4 g, or better when 13 mg to 140 mg / 28.4 g.

The iron enrichment range is 0.1 to 39 mg / 28.4 g, or more preferably 1.8 to 18 mg / 28.4 g.

example

The ready-to-eat cereal product may also be prepared without the addition of an iron enrichment to the cereal mass.

Iron EDTA can be sprayed onto the product when grain particles are formed.

table

<td>Ingredients</td><td>Share,%</td><td>Mass, g</td>

<td>Water</td><td> 81,1</td><td> 811,000</td>

<td>Iron EDTA</td><td> 18,9</td><td> 189,000</td>

Prepare the solution by dissolving iron EDTA in water according to the proportions given in Table 2.

The ready-to-eat cereal product is prepared as described in Example 1, except for iron-free EDTA. When the cereal product reaches a moisture level of 3%, a solution of iron EDTA in water is sprayed onto the prepared product in a ratio of 5.00 g / 453.6 g (pound). The amount of iron EDTA in the final product is from 0.1 to 300 mg / 28.4 g, more preferably from 13 mg to 140 mg / 28.4 g. The iron enrichment range is 0.1 to 39 mg / 28.4 g, more preferably 1.8 to 18 mg / 28.4 g or about 7 mg / 28.4 g.

Other sources of iron were also tested. The iron EDTA used in Example 1 was replaced by reduced iron, iron (II) fumarate, and iron (II) sulfate in ready-to-use cereal products, and the samples were tested for 3 characteristics: 1) color or luster; 2) metal spice; and 3) oxidative stability. The individual tests are discussed in more detail below.

example

As mentioned above, iron EDTA is a pale yellow powder that is soluble in water and has a high stability constant. If the iron content of the grain is increased, the appearance of the grain is matt. A matte finished product may also be unattractive to consumers. Therefore, by combining an iron source with food ingredients, the preparation of the treated product can often affect the food product and may result in an undesirable color or matte finish. Therefore, ready-to-eat cereal products have been tested with various sources of iron enrichment to determine the gloss intensity or color vibration of the final product.

Examples were prepared according to Example 1 by replacing iron EDTA with reduced iron, iron (II) fumarate, or iron (II) sulfate. The iron content of these samples was 11.4 mg, 11.7 mg and 6.3 mg, respectively, in 28.4 grams of the product. These samples were used in comparative stability and sensory analysis.

The samples were evaluated by 17 professional trained tasters. The appearance of the grain was evaluated. Grain color vibration or gloss intensity was determined on a 0-10 point scale. The lighting was white.

The four products enriched in various forms of iron were compared and the results are given below:

<td colspan="2">Table 3</td>

<td>The source of iron</td><td>Meaning of gloss *</td>

<td>Reduced iron</td><td>5.1A</td>

<td>Iron EDTA</td><td>5.4 A</td>

<td>Iron (II) fumarate</td><td>4.1 B</td>

<td>Iron (II) sulphate</td><td>2.7 C</td>

* Any luminosity value with the same letter of the certificate is not statistically significant, with a p value of &lt;0.2.

A scale of 0 to 10 represents the intensity or color of the flakes shine, from the absence of shine to the full shine. The iron EDTA-enriched product has a statistically significantly higher luster value compared to the tested iron (II) fumarate and iron (II) sulfate samples.

example

Enriching foods with metal ions can cause unwanted metal spices. However, iron EDTA was found to have an unexpected slight change in the taste of the cereal product. The research data is below.

Cereal products are enriched in iron in various forms and tasters are asked to assess the level of metallic spice in the cereal products.

<td colspan="2">Table 4</td>

<td>The source of iron</td><td>Metal spice *</td>

<td>Reduced iron</td><td>1.3 A</td>

<td>Iron EDTA</td><td>2.3 A</td>

<td>Iron (II) fumarate</td><td>4.1 B</td>

<td>Iron (II) sulphate</td><td>4.7 B</td>

* Any value of a metal spice that has the same letter of the certificate is not statistically significant, with a p value of &lt;0.2.

A scale from 0 to 10 indicates the intensity of the metallic taste from the absence of a metallic taste to the intense metallic taste. The iron-EDTA-enriched product shows a statistically significant low metallic spice compared to the tested iron (II) fumarate and iron (II) sulfate samples.

example

To determine the stability of the iron-enriched cereal product, samples of the ready-to-eat cereal product, prepared with 4 different iron sources, stored in a hot room and stored at 37 ° C for more than 4 weeks.

Measurements are given after 2 and 4 weeks.

table

<td>The source of iron</td><td>Hexanal * meaning</td><td>It's bad meaning of smell</td><td>Extraneous odor meaning</td>

<td>Reduced iron</td><td> 0.76±0.52</td><td> 1.22±0.70</td><td> 1.17±0.50</td>

<td>Iron EDTA</td><td> 0.40±0.22</td><td> 0.56±0.43</td><td> 0.78±0.44</td>

<td>Iron (II) fumarate</td><td> 2.37±1.00</td><td> 2.89±0.62</td><td> 2.67±0.41</td>

<td>Iron (II) sulphate</td><td> 2.13±2.02</td><td> 1.22±0.57</td><td> 2.33±0.48</td>

* 95% confidence interval.

Based on the above results, the iron EDTA-enriched product shows statistically reliable values ​​for low-odor odor and hexanal, which indicate the level of bitterness compared to tested samples of ferric fumarate and ferrous sulfate.

In ongoing stability studies, iron EDTA enhances stability compared to other iron samples tested.

example

This example reveals a higher relative bioavailability of iron upon enrichment of iron EDTA. The relative iron bioavailability of various iron compounds in ready-to-eat cereal breakfast cereals has been investigated using a widely used method commonly known as rat hemoglobin recovery method (a modified AOAC method to estimate relative iron bioavailability) by Williams,

S. Ed. Official Methods for Analysis of the Association of Official Analytical Chemists, 14th ed. Arlington, VA. AOAC, 1984; Fritz, JC et al., Collaborative Study of Rat Hemoglobin Repletion Continued for Bioavailability of Iron, AOAC 1974, 57: 513-517. Relative bioavailability studies of various iron compounds were performed in a series of separate experiments. In each of these experiments, iron (II) sulfate was used as a standard or control compound.

Spraque Dawley rats were individually housed in an iron-deficient diet obtained from Harland Tekland Laboratories for 24 days in a temperature- and light-controlled area. Following this iron depletion phase, the rats were weighed and assayed for baseline hemoglobin. These anemic animals with hemoglobin content of 2.9 - 4.1 g / l were randomized to the control and treatment groups. Iron (II) sulfate and iron compounds 6, 18 and 24 mg iron / kg food were added to the grains for the control and test groups. This food was given to groups of 10 animals per 14 days. Iron content in food was checked by atomic absorption spectrometer (Bolin et al., J. Assoc. Off. Anai. Chem., 1977, 60: 11701174). After the 14-day test period, hemoglobin levels were determined in all animals.

The bioavailability of each iron source as determined by iron (II) sulfate was calculated by comparing the improvement of hemoglobin with iron in food by the ratio of the calibration curves (Finnely, D.J., 1964, Amine et al., Biological). evaluation of available iron in food products, J. Agric. Food Chem., 1974, 22: 470-476). The intersection of the point of intersection and the inclination of the curve was evaluated for the control and the conventional least squares method was used for each food examined. The intersection points of all tested foods were compared with the control food to confirm compliance with the corresponding intersection point. Comparison of the tendencies of the investigated food curves with the standard (iron (II) sulfate) is done by comparing the data of the respective intersection points. Bioavailability was determined as the ratio of food curve inclination to iron (II) sulfate curve inclination. The SAS V. 608 statistical program was used. The values ​​of the slope of the curves and the values ​​of the slope of the slope are shown in Table 6.

table

<td>The source of iron</td><td>Meaning of inclination</td><td>Propensity ratio</td>

<td>Iron (II) sulphate</td><td> 0.33±0.02*</td><td> 1.00</td>

<td>Iron EDTA</td><td> 0.31 ±0.03*</td><td> 0.94</td>

<td>Reduced iron</td><td> 0.16±0.03</td><td> 0.48</td>

* = 95% confidence interval.

The line inclination obtained from iron EDTA is the same as that of iron (II) sulfate standard. The tendency of the reduced iron sample was significantly lower than that of iron EDTA. This shows that iron and iron EDTA are absorbed at a rate not significantly different from that of iron (II) sulfate and much faster than reduced iron.

This example demonstrates that iron EDTA is superior in bioavailability over reduced iron, which is commonly used for iron enrichment of cereal breakfast products.

example

Iron EDTA may be combined with additional iron sources, such as reduced iron, to enrich the ready-to-use cereal product.

The following ingredients are prepared:

table

<td>The Ingredient</td><td>Dry matter,%</td><td>Weight, kg</td>

<td>Corn flakes</td><td> 87,356</td><td> 90,755</td>

<td>Concentrated flour</td><td> 12,428</td><td> 8,554</td>

<td>Iron EDTA</td><td> 0,149</td><td> 0,134</td>

<td>Reduced iron</td><td> 0,013</td><td> 0,012</td>

<td>vitamins</td><td> 0,020</td><td> 0,018</td>

<td>Sucrose</td><td> 0,034</td><td> 0,031</td>

The ready-to-eat cereal product is prepared as follows: The pot is heated at 1.4 kg / cm for 30 minutes² under pressure of steam. The above ingredients are blended as in Example 1 and continue to boil for about 65 minutes throughout the cooking. The cooked grains are cooled to room temperature and separated. Separated grains are tempered for 2.5 hours. 93 ° C, separated and turned into flakes in the mill. The cereal flakes are then roasted in a spray oven at 232 ° C. The final iron content is about 9.1 mg / 28.4 g (ounce) of the product.

example

Iron EDTA can also be combined with an additional source of iron, such as reduced iron, with different grain ingredients. The following ingredients are prepared:

table

<td>The Ingredient</td><td>Dry matter,%</td><td>Weight, kg</td>

<td>Rice</td><td> 87,120</td><td> 90, 755</td>

<td colspan="2">Flavor Concentrate 12,686</td><td> 19,204</td>

<td>Iron EDTA</td><td> 0,188</td><td> 0,171</td>

<td>Reduced iron</td><td> 0,006</td><td> 0,006</td>

The ready-to-eat cereal product is prepared as follows: the pot is heated for 30 minutes. 1.4 kg / cm² under pressure of steam. Rice is steamed with iron at low gears without water for 20 minutes at 17 psi at 125 ° C. Add flavoring and steaming for 15 minutes at high gear. The total evaporation time is 1 hour. and 20 minutes The cooked grains are then cooled and separated. The grain is dried to 20-22% moisture at 82 ° C for 5 minutes. Cooked grains are tempered for 2 hours. At 6070 ° C. The product is gently ground to 0.54-0.56 g / cm³density. The milled grains are dried for 10 to 20 minutes at 93 ° C to 100 ° C

10% moisture and tempered overnight. The ground cereals are then roasted in a spray oven at 232 ° C. The final product contains 7.2 mg / 28.4 g (ounce) of iron.

Based on the above results, it is clear that ferric EDTA is the best enrichment agent with good oxidative stability, slight metallic spice, glossy appearance and good bioavailability by enriching the ready-to-eat cereal product. The examples show that the use of iron EDTA gives the finished cereal product a more vibrant and shiny appearance. Frequently, the addition of an iron enrichment will negatively affect the cereal product, as it acquires a gray appearance which is undesirable for buyers.

Iron EDTA-enriched products were found to be the most stable when tested with the least values ​​of hexanal, pungent odor and foreign odor. In addition, iron-EDTA-enriched product is always found among the best-tasting products when tasters test the metallic spice in the product.

Iron enrichment is not applied to the finished cereal product prior to its manufacture. It is customary for a ready-to-eat cereal product to be enriched with iron during its manufacture or until it is in the form of a mass which is boiled / heated to form pieces of cereal or sprayed on formed particle grains. The grain particles are then dried and stored for a long period of time. Before use, the cereal product is not subjected to any cooking procedure. In fact, the most common ready-to-use cereal product is mixed with milk or other liquid that can destabilize cereal particles containing iron enrichment, including iron EDTA. Many iron-enriched foods require heating and are then consumed immediately. The stability of iron fortifiers in ready-to-use products is of particular importance to the consumer due to the taste and physical adaptability of the products.

The use of iron EDTA as a special iron enrichment provides the best properties such as improved bioavailability, high intensity and luster scale, slight metallic spice, improved oxidative stability.

Further, the combination of iron EDTA with additional iron enrichments such as iron (II) fumarate, iron (II) sulfate, reduced iron, iron (III) citrate, iron (II) citrate, iron (II) lactate, iron (II) succinate , iron (III) phosphate, iron (II) gluconate, iron (II) pyrophosphate, iron (II) glutamate, iron (III) tartrate, iron (II) carbonate, iron (III) chloride, iron (III) ammonium citrate, iron (II) ascorbate, iron (II) glycinate, iron (II) malate and iron (II) choline isocitrate and other similar divalent and trivalent iron compounds, which can be readily determined by one skilled in the art, are suitable as additional iron enrichers in the ready-to-use cereal product.

Occasionally, other products such as waffles, snacks, toast, pasta can be enriched with iron EDTA, either alone or in combination with other iron sources.

Other cereal ingredients selected from wheat, rice, oats, maize, barley, rye, millet, sorghum, amaranth seeds and mixtures thereof may be used in the manufacture of ready-to-eat cereal products or other foodstuffs.

Ready-to-eat cereal products of the present invention may also be used to treat or prevent anemia caused by iron deficiency, i.e., low hemoglobin, hematocrit, or low red blood cell counts.