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Effectiveness of Organic Acids to Solubilize Iron From a Wheat-Soy Drink.

Changes in the chemical iron profile of a wheat protein concentrate-soy (WPC-Soy) drink resulting from organic acid (ligand) and iron fortification were examined. The ability of each ligand to enhance iron solubility in a WPC-Soy blend was dependent upon both pH and iron source added. Using an 8:1 molar ratio of ligand:iron, the greatest increases in percent soluble iron occurred with ascorbic acid and cysteine at pH 2, ascorbic acid at pH 4, and citric acid at pH 6. Electrolytic reduced iron (ERFe) was considered to be the most suitable iron fortificant (1:1 ratio of exogenous:endogenous iron) for this food on the basis of both iron solubility and technological feasibility. Supplementation of the WPC-Soy blend with ERFe and ascorbic or citric acid was shown to provide the greatest potential for improving iron availability in man as measured by chemical means.