Iron deficiency is a common health problem in Australia, particularly for young women and vegetarians. Fortification of foods can help to keep iron levels within healthy limits.
Zenica BioPlus offers a range of stabilised iron sources suitable for a variety of fortification applications:
- Biofer® (microencapsulated ferrous sulphate)
- BioFerroso AAS® (stabilised ferrous gluconate)
- Ferrous Sulphate AAS® (stabilised ferrous sulphate)
- Ferric Pyrophosphate AAS®-HS (Fe, 5.5%) (stabilised ferric pyrophosphate)
Iron facts
- vital for the transport of oxygen in the blood
- deficiency leads to fatigue, tiredness and decreased immunity
- RDI: 12mg
- >70% women and >55% girls get less than their recommended intake
- not all dietary iron is equally available to the body, for instance, plant sources have low bioavailability
- pre-approved health claims (FSANZ Std 1.2.7) include:
- necessary for normal oxygen transport
- necessary for normal immune system function
- contributes to the reduction of tiredness and fatigue
So whether you’re after an iron source for a challenging dairy project or iron to add to a “near” water, we have a tailored solution.
Biofer® (microencapsulated ferrous sulphate)
Uses our patented microencapsulation process
Characteristics:
- iron content: 5.5%
- highly bioavailable source of iron
- effective for correction of iron-deficient states
- excellent stability
- maintains high bioavailability:
- when added to milk and other foods
- following production processes (sterilisation, homogenisation)
- after long-term storage
- follows same metabolic pathway as iron from other sources
- low reactivity:
- no change to the taste, colour or odour of fortified food
- will not decrease bioavailability of the iron
- no degradation of other nutrients, e.g. vitamins, amino acids
- extensively studied and validated by published reports
Applications:
- milk and dairy-based beverages
- yoghurt and dairy desserts
- soy milk and soy-based beverages
- liquid breakfasts
- infant formulas and growing up milks
- dietary supplements
- fruit concentrates
(for nutrient water, sports water or juice, we recommend AAS®)
Download Product Specifications
BioFerroso AAS® (stabilised ferrous gluconate)
Uses our patented amino acid stabilisation process.
Characteristics:
- iron content: 8.4%
- excellent solubility in water
- high bioavailability
- no change to sensory properties of fortified food
- no sensory impact when used to fortify petit suisse cheese and wheat flour
- produces clear, slightly-greenish solutions (at 20% w/w)
- stable in food during storage, distribution and use
- developed for fortification of milk and yoghurt
- follows same metabolic pathway as iron from other sources
Applications:
- milk and dairy-based beverages
- powdered milk
- yoghurt and dairy desserts
- soy milk and soy-based beverages
- liquid breakfasts
- dietary supplements
- infant formulas
- “near” water and nutrient water
- sports and energy drinks
- fruit juices, fruit concentrates
- soft drinks
- pasta
- baked products
Download Product Specifications
Ferrous Sulphate AAS® (stabilised ferrous sulphate)
Uses our patented amino acid stabilisation process.
Characteristics:
- iron content: 11.0%
- excellent water solubility
- high bioavailability
- no change to the sensory properties of fortified food
- developed for the fortification of milk and yoghurt
- no metallic taste or rancidity when added to:
- milk (15mg iron/litre)
- petit suisse cheese (20mg iron/kg)
- produces clear, slightly-greenish solutions (at 5% w/w)
- stable in food during storage, distribution and use
Applications:
- milk and dairy-based beverages
- powdered milk
- yoghurt and dairy desserts
- soy milk and soy-based beverages
- liquid breakfasts
- dietary supplements
- infant formulas
- “near” water and nutrient water
- sports and energy drinks
- fruit juices, fruit concentrates
- soft drinks
- pasta
- baked products
Download Product Specifications
Ferric Pyrophosphate AAS®-HS (Fe, 5.5%) (stabilised ferric pyrophosphate)
Non-stabilised ferric pyrophosphate is a poorly soluble, “stable” iron compound causing minimal changes to the sensory properties of food, even in many difficult-to-fortify foods. However, it has the disadvantage of a bioavailability which is around 30-50% of the reference standard. Applying our patented amino acid stabilisation process resulted in a new stabilised “highly soluble” form of ferric pyrophosphate. Ferric Pyrophosphate AAS®-HS (Fe, 5.5%) has the high bioavailability of the water-soluble iron compounds, but avoids the usual strong reactivity and changes to the sensory properties of the fortified food.
Characteristics:
- iron content: 5.5%
- produces clear solutions, slightly violaceous (at 5% w/w)
- excellent solubility in water
- high bioavailability when added to both water and yoghurt
- no change to sensory properties of fortified food
- developed for the fortification of milk and yoghurt
- stable in food during storage, distribution and use
Applications:
- milk and dairy-based beverages
- powdered milk
- yoghurt and dairy desserts
- soy milk and soy-based beverages
- liquid breakfasts
- dietary supplements
- infant formulas
- “near” water and nutrient water
- sports and energy drinks
- fruit juices, fruit concentrates
- soft drinks