qa/qc training, makerere university, kampala, may …...qa/qc training, makerere university,...
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QA/QC Training, Makerere University, Kampala, May 2015
Annette Büter Technical Applications Manager - Flour FortificationMühlenchemie GmbH & Co. KGAhrensburg, Germany
IR NAgenda
• Introduction to iron
• Interactions of iron • with flour improvers
• on bread crust
• Recommended Storage of micronutrients
2
Introduction to iron
Iron, electrolytic Ferrous fumarate
Ferric sodium EDTA Ferrous sulphate
Introduction to iron – iron compounds
4
0
20
40
60
80
100
electrolyticiron
ferrousfumarate
ferroussulphate
Ferric sodiumEDTA
5
Introduction to iron – iron compounds
97%
32% 32%
13%
% iron content
0
50
100
150
200
250
300
electrolyticaliron
ferrousfumarate
ferroussulphate
FerricsodiumEDTA
6
Introduction to iron – iron compounds
200-300%
100%100%50-75%
% bioavailability
Interactions with iron
8
Interactions with iron
Interactions with iron &
flour improvers
Interaction between flour improvers and fortificants
10
Mix 0 Mix 1 Mix 2 Mix 3 Mix 4
Ascorbic acid 100 ppm 100 ppm 100 ppm 100 ppm 100 ppm
Ferric sodium EDTA 40 ppm
Ferrous sulfate 60 ppm
Ferrous fumarate 60 ppm
Electrolytic iron 120 ppm
Ascorbic acid and iron - Testing
Dosage ascorbic acid: average amount
Dosage iron: WHO recommendation
Storage conditions: 25°C / 50% r.H. (moderate)
30°C / 80% r.H. (tropical)
Interaction between flour improvers and fortificants
11
Ascorbic acid and iron - Results
Start of trials
Interaction between flour improvers and fortificants
12
Ascorbic acid and iron - Results24h – 25°C / 50% r.H. (moderate)
Interaction between flour improvers and fortificants
13
Ascorbic acid and iron - Results
24h – 30°C / 80% r.H. (tropical)
Interaction between flour improvers and fortificants
14
Ascorbic acid and iron - Conclusion
• At tropical conditions
• NOT recommended to mix ascorbic acid and iron (vitamin/mineral premix) before adding to flour
• At moderate conditions
• Mixing vitamin/mineral premix with ascorbic acid seems possible.
• Nevertheless, ascorbic acid degradation should be analysed
Interactions with iron on bread crust
• Initial data
• Customer used ELCOvit 2035 RCH
• Dosage: 200 ppm, thereof 30 ppm iron from ferrous sulfate
• Discussion
• Coarse ferrous sulfate cancause spots on bread crust
16
Interactions with iron – Spots on bread
17
Fine powder Coarse powder
Interactions with iron – Spots on bread• Formation of dark spots by a too coarse ferrous sulphate powder
Particle size (µm)1 10 100
6
5
4
1
3
2
0
Volu
me
(%)
Fine powder90% < 100 µm
Coarse powder
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Interactions with iron – Spots on bread• Different particles sizes of ferrous sulphate powder
• Discussion
• Coarse ferrous sulfate can cause spots on bread crust
• But granulation in all our premixes is fine (90%< 100 µm)
• Batch was also delivered to other mills, but this was the1st and only claim
19
Interactions with iron – Spots on bread
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• Cause
• Premix was kept in the feeder underhumid conditions over a long period
• Agglomerates were formed
• Action
• Sieving of flour
• Increase of free flowing agent in our premix
Interactions with iron – Spots on bread
• Free flowing agents – Function
• Extremely fine particles (SiO2: ø13-20 µm)
• Absorption of humidity
• Keeps particles at a distance
21
Interactions with iron – Spots on bread
Storage conditions
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Micronutrient premixes need low humidity
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24
In humid conditions…
• Some vitamins lose their activity
• Some minerals interact
• Premixes are powders hence they get sticky
Micronutrient premixes need temperatures below 25°C
25
Some vitamins are sensitive to heat and lose their activity in high temperatures
260
20
40
60
80
100
Activ
ity(%
)
at 40°C
at 20° C
Storage test of folic acidfor 6 months
Micronutrient premixes need protection from light and oxygen
27
Some vitamins lose their activity in light and oxygen
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0
20
40
60
80
100
0 3 6 9
Vita
min
B2
activ
ity in
%
Time in days
Lose of activity over time
Summary
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1) 4 main iron sources for flour fortification
• NaFeEDTA has the highest bioavailability
2) Do not mix ascorbic acid with fortication premix
• Due to interactions at tropical conditions
3) Coarse ferrous sulphate can lead to spots on bread crust
• Keep premix closed, dry, cool & dark to avoid interactions and loss of activity
www.muehlenchemie.de
Fortified flour – vitamins for a healthy life