Large-Scale Production of Salt Fortified with Iodine and Iron

Abstract

A new dry-mixing process for producing iodine- and iron-fortified salt on a large scale (20 30 metric tons per shift) was developed in salt factories at Valinokkam and Hyderabad, India. Common salt is mixed with 1% sodium hexametaphosphate, 0.5% ferrous sulphate heptahydrate, and 0.0055% potassium iodide or 0.007% potassium iodate in a ribbon blender. Dry mixing is superior to spray mixing and is associated with no operational problems. The fortified salt produced by this method retains the original colour of the unfortified salt, and the distribution of iodine and iron is uniform. The acceptability of the fortified salt is satisfactory, as various food preparations using the product are indistinguishable in colour, taste, and flavour from those containing unfortified salt

Symposium on “Food Technology for Better Nutrition”

“…Good‐quality foodgrade common salt (magnesium < 0.10%, moisture < 1.5%, NaCl > 98%) and foodgrade chemicals are used in the production of NIN‐DFS. Higher levels of magnesium or moisture in salt are detrimental to the stability of iodine in DFS (Ranganathan and others 1996).…”

“…The DFS is produced according to a dry mixing method reported by Ranganathan and others (1996). The production of DFS with effective quality control measures consists of (1) addition of premix and (2) blending of salt.…”

“…Laboratory studies, factory studies, and community studies have shown good stability of iodine and iron beyond 6 mo (Brahmam and others 1994; Rao 1994; Ranganathan and others 1996). In the double‐blind placebo study carried out with NIN‐DFS in school children (1996–1998), 1 batch of DFS showed less than 15 ppm of iodine (Brahmam and others 2000).…”

“…They were not aware of the presence or absence of DFS in the food items and they were asked to rate the quality of different attributes by assigning scores from 1 to 5 (1 = poor, 5 = very good). When the difference between mean scores allotted was tested, the results showed that there was no difference in the organoleptic properties of a variety of foods between DFS (4.1 to 5.0) and unfortified salt (4.0 to 4.9); there were no changes in color, appearance, taste, and odor of the foods (Ranganathan and others 1996). DFS was well accepted in day‐to‐day cooking, and there were no complaints regarding the quality of the foods prepared with it (Brahmam and others 1994, 2000; Sivakumar and others 2001).…”

Proceedings of scanning 98 Baltimore, Maryland, USA

“…Iron-fortified salt was prepared from common salt, FSHH (0.5%), and SHMP (0.5%) at an iron concentration of 1000 ppm by dry mixing process (Ranganathan 1992, Ranganathan et al 1993). Double-fortified salt was prepared by dry mixing of common salt, FSHH (0.5%), SHMP (1%), and potassium iodate (0.05%) with an iron level of 1000 ppm and an iodine level of 30 ppm (Narasinga Rao 1994, Ranganathan et al 1996. Thus fortified IS, IFS, and DFS samples were dried by vacuum desiccator drying method (Singotamu 1991).…”