STUDY OF IRON FORTIFICATION OF CHINESE SOY SAUCEI. A preliminary study of ferrous sulphate fortified Chinese soy sauce
- VernacularTitle:铁强化中国酱油的研究——1.硫酸亚铁强化酱油的初步实验
- Author:
Yautian DAI
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
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Abstract:
Soy sauce is a widely consumed condiment in China. It is a dark brown liquid with a very specific flavour. It is centrally processed and popularly consumed all over the country. Thus it could be an ideal vehicle for iron fortification.Iron, as ferrous sulphate, added to Chinese soy sauce (Seagull brand, produced in Shanghai), in concentration up to 75-100mg/dl, had a good solubility throughout an observation period of 16 weeks. There were no significant changes in pH, iron content and no detectable changes in org-anoleptic characteristics.
