ON FOOD fORTI - DOH Central Library - Department of Health

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level but iodine is in the microgram level.
The cost of the fortificant would be 0.1
centavo per bottle and the preparation
of the iodine solution and the addition
to the fish sauce would be probablyaround
10 to 25 centavos per bottle. Thus, the
additional cost for the fortification would
only amount to 10 to 25 centavos per
bottle. In the manufacturing of fish
sauce the first extract of fish sauce can
also be diluted. The brine solution can
be usedwith iodizedsaltspecially fortified
at the level of 150 ug iodine per gram
or 150 ppm. The iodized salt producers
can do this fortification withan additional
chargeof probablyP 50.00persack, which
will amount to an additional cost for
fortification of only about 3 centavos per
bottle at 1:1 dilution usinghighly fortified
iodized saltfor the brinesolution. Diluting
the first extract of the fish sauce will only
add 3 centavos to the production cost.
Even if the food manufacturer puts in
an additional 5 centavos the consumer
can easily afford that.
On saltfortification, there are already
17 iodization plants in the Philippines.
Next week this will be 18. Salt iodization
is an easy process whereby .the salt is
sprayed with iodine at a certain level (we.
are recommending 100 ppm potassium
iodate or 60 ppm iodine).
A Report on Food Fortification
Double fortification of salt with iron'
and iodine, as well as fortification of salt
with iron has been done in India. The
fortified products may already be in the
market. Fortification of salt with iron
uses ferrous sulfate stabilized with
monosodium dihydrogen phosphate and
sodium acid sulfate. Mix the first two
compoundsbefore addingthe sodiumacid
sulfate and then use the machine in
fortifying with iodine, spraying the
fortificant mixture on the salt, and you
have an iron fortified salt. A technical
problem encountered in double
fortification of salt with iron and iodine
was in the acidic natureof ironfortifica tion
as well as in sodium acid sulfate. The
wocesswill oxidize the iodideof or iodate
to free iodine which will vaporize.
Potassium iodateisalso an oxidizingagent,
actually the fortificant used most in India
as well as in the Philippines, which will
cause oxidation of ferrous to ferric with
a corresponding, decrease in
bioavailability. Using other iron
compounds develops a color formation
and the hygroscopic nature of salt tends
to oxidizeferrous to ferric sulfateshowing
a high concentration of the iron fortificant
as against the fortificant required for the
iodine. In solving this technical problem,
experiments showed that salt required
for double fortification should almost he
pure salt: 99% sodium chloride content,
minimum magnesium, insoluble residue
and moisture content. These are the salt
specifications for double fortification. For
the iron fortificant, ferrous fumarate