| 摘要 |
Foodstuffs (cereals, bread etc.) contain a lipoid material which can become rancid, and biologically dispersible iron to assist nutrition, in the form of particles encapsulated with a polymeric coating protecting the lipoid from contact with the iron. The coating may be applied from a mixture of water, gelatin, gum arabic and a copolymer of ethylene/maleic anhydride at pH 7.0 heated to 55 degrees C and then cooled to 35 plus-or-minus 0.5 degrees C and mixed with ferrous fumarate (0.044-0.84 mm dia) for encapsulation. The contact of iron with fats is prevented which stops the product becoming rancid and unpleasant in appearance. |
