Iron fortification system
US6994876B1 · kind B1 · utility
12Cited by
3References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 1, 2000 |
| Grant date | Feb 7, 2006 |
| Priority date | — |
| Expiry date | Mar 1, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.