摘要
Double fortified salt containing both potassium iodate and ferrous fumarate microcapsules was produced at an Indian commercial facility. The packaged product became discolored, turning yellow, to a degree that would impact consumer acceptance. Therefore, there was a need for an investigation into the cause and possible remedy for this discoloration. The components of the fortified salt product, storage conditions, and processing characteristics were taken into consideration. Canadian and Indian salt samples were prepared unfortified as well as with iodine and/or iron microcapsules;stored at 25°C and 45°C in glass, polyethylene, or commercial polymer film. Some samples were heat treated prior to storage. Salt samples containing iodine that were heated before storage in packaging material turned yellow in color. From this study, it was found that due to heat and the presence of a sacrificial antioxidant component in the packaging film, potassium iodate was reduced to elemental iodine (I<sub>2</sub>) turning packaged salt samples to a yellow/orange color. Hence it is recommended that in the manufacture of foods containing potassium iodate, the packaging material selected should be free from readily accessible antioxidants.
Double fortified salt containing both potassium iodate and ferrous fumarate microcapsules was produced at an Indian commercial facility. The packaged product became discolored, turning yellow, to a degree that would impact consumer acceptance. Therefore, there was a need for an investigation into the cause and possible remedy for this discoloration. The components of the fortified salt product, storage conditions, and processing characteristics were taken into consideration. Canadian and Indian salt samples were prepared unfortified as well as with iodine and/or iron microcapsules;stored at 25°C and 45°C in glass, polyethylene, or commercial polymer film. Some samples were heat treated prior to storage. Salt samples containing iodine that were heated before storage in packaging material turned yellow in color. From this study, it was found that due to heat and the presence of a sacrificial antioxidant component in the packaging film, potassium iodate was reduced to elemental iodine (I<sub>2</sub>) turning packaged salt samples to a yellow/orange color. Hence it is recommended that in the manufacture of foods containing potassium iodate, the packaging material selected should be free from readily accessible antioxidants.
