Food MArketing & Technology In India Food Marketing & Technology In India Vol 10 | Page 26

Ingredient 6. 7. 8. 9. possible to arrive at exact quantity of Iron absorption happening from any meal. Iron absorption varies with composition of meal. It is absorbed more with rice based diet in comparison to millet based diet. Germination and baking also increases its absorption. Tamarind and certain spices also affect Iron absorption adversely. Iron from liver and meat is better absorbed than from egg and leafy vegetables. All above complications make Iron bio-availability and its dietary management one of the most difficult tasks. However, challenges are the mother of new innovation. Overcoming these challenges is the new school of thought that was created, which is the “MICROENCAPSULATION” of Iron salts. Microencapsulation is a technique where Iron salts of less than 100 micron diametre is encapsulated using a suitable encapsulating agent. Following are the Key Benefits of using Microencapsulation Technology 1. Protection: It offers very good protection to the coated Iron salts. 2. Ease of Handling: It helps in easy handling of the salt at the time of formulation and commercial manufacturing. 3. Reducing Overages: It helps in reducing overages of Iron salt in formula and hence Iron toxicity arising out of excess consumption is avoided. 4. Compatible: It makes all Iron salts as non-reactive and inert. It becomes more compatible with other ingredients in formula 5. Release Profile: The most important benefit of microencapsulation technology is its release characteristics a. Target release Microencapsulation Coating (PH based): It is a guided coating given to Iron salts, hence it does not open in mouth and chances of metallic taste in food product are achieved. While the coating opens in duodenum in body where Iron absorption is maximum for its best bio availability. b. Target release Microencapsulation Coating (Temperature based): Microencapsulated Iron salt is coded to open at particular temperature while processing the food. Hence chances of its reactivity or causing discoloration are managed. It is very effective in the bakery industry where consumption of baker’s yeast can be reduced by 30 to 40 percent c. Slow release Microencapsulation Coating: Microencapsulated Iron salt is coded to open very slowly so that Iron is available at a particular rate with respect to time for its best efficacy during food processing or while metabolizing the food in body. Characteristics of Coating Materials 1. It should be a food grade material like starch, maltodextrin, sugar, mannitol, waxes, hydrogenated fat, etc. Food Marketing & Technology 26 August 2019 2. It should be inert and non-reactive to active Iron salt. 3. Easy to handle and store. Popular types of Microencapsulation: 1. Matrix coating 2. Core Shell coating Available technologies for microencapsulation: 1. 2. 3. 4. 5. 6. Spray Drying Fluidized bed processing Congealing Polymerisation Thermal gelation Extrusion – spheronisation and coating 7. Granulation and coating. Conclusion: The biggest challenge of Iron fortification along with food matrix is 3 fold namely metallic taste caused by Iron, Excess supplementation and storage in body causing toxicity and challenging bio availability of Iron salts. All these can be effectively handled by means of microencapsulation. It offers a great business and health opportunity to the food industry and food consumer. It will be of great help to eradicate problems of Iron deficiency mainly of anemia in not only in India but also globally. * Mr. Sanjay Singh currently is head technical scientist for www. webnutrispot.com. It is a site created for all the people seeking a fit and healthy lifestyle backed by good health. Curating and serving you at NO COST. Please visit our website and register for free at WEBNUTRISPOT.COM Also feel free to contact us at [email protected] and [email protected] Happy registrations see you at WEBNUTRISPOT.COM