Triple fortification of instant noodles in Thailand.

Author: 
Chavasit V; Tontisirin K
Source: 
FOOD AND NUTRITION BULLETIN. 1998; 19(2):164-7.
Abstract: 

This paper focuses on the triple fortification of instant noodles in Thailand where deficiencies of certain micronutrients including iron, iodine, and vitamin A are significantly prevalent. In 1994, a committee of the Ministry of Public Health agreed to undertake a feasibility study on the triple fortification of instant noodle seasoning powder. The project was implemented by universities, the government and private sectors. Fortification dosages per serving include 5 mg of iron, 50 mcg of iodine, and 267 mcg of vitamin A, all representing one-third of Thai recommended daily intake of these nutrients. Findings indicated that a premix containing potassium iodide, encapsulated reduced iron, and vitamin A maintains their stability under accelerated storage conditions and had no undesirable effects on the sensory qualities of most products. With the support of the manufacturers of instant noodles and the ministerial committee, information on the fortified nutrients and the types and brands of fortified products was disseminated through the media. The products were out on the market at the end of 1996.

Language: 
Year: 
Region / Country: 
Document Number: 
146762
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