Daily intake of iron is essential to avoid iron deficiency, the most prevalent nutritional deficiency. Iron deficiency or low iron levels can be prevented by increasing iron intake via food fortification. The biggest iron fortification challenges in food processing are metallic taste, high reactivity (oxidation) and unpleasant gastro-intestinal tract side-effects. These disadvantages are successfully overcome by the use of AB-Fortis® microencapsulated iron.
This microencapsulated iron ingredient allows the fortification of foods with iron without changing the appearance, palatability or taste of these fortified foods. AB-Fortis® is stable in high pressures and temperatures, therefore staying intact during processing. In addition, the encapsulation protects oxidation-sensitive ingredients such as vitamins and fatty acids from oxidation. AB-Fortis® is highly bioavailable as shown by a human clinical study on bioavailability.
AB-Fortis® uses and activity are supported by published scientific research. A human clinical trial showed the high bioavailability of iron, in comparison with iron sulfate. Increased bioavailability of the ingredient should lead to higher blood levels of iron achieved with daily intake.
AB-Fortis® is produced by a patented manufacturing process, which provides stable encapsulation that leads to a minimal release of free iron in the food matrix. The spherical gelation of ferric saccharate by calcium alginate results in a microencapsulated iron salt with a high (40%) content of iron.