原文報道：
Nestlé expands novel nutrient bioavailability
Post a commentBy Stephen Daniells in Chicago , 19-Jul-2010
A new source of iron may be enhance the fortification of foods and overcome the challenges to taste and color, a Nestlé researcher has reported.
At the IFT Annual Meeting and Food Expo in Chicago, Fabiola Dionisi, PhD, group meader of nutrient bioavailability at the Nestlé Research Center in Lausanne, Switzerland, told attendees that the company has developed a new inorganic iron source with excellent organoleptic properties.
Studies by Nestlé scientists have shown that the new source – ferrous ammonium phosphate (FAP) – is significantly more bioavailable than ferric pyrophosphate (FePyr) in adults (but less bioavailable than iron sulfate, FeSO4).
Iron deficiency remains the leading nutrient deficiency in both developed as well as developing countries. It affects around one in five women in the UK. Fortifying foods with iron also poses several challenges for the food industry, most notably with regards to effects on color, taste, and the shelf-life of the food.
Dr Dionisi told a packed auditorium how the new iron source could be used in color and flavor sensitive foods, such as chocolate drinks and milk powders.
The ingredient already has GRAS and JECFA approval, said Dr Dionisi, and ‘novel foods’ approval in Europe is expected by the end of 2010.
Talking to NutraIngredients-USA, Dr Dionisi confirmed that the ingredient – a white tasteless powder – is patented by Nestlé.
