Organoleptic Effects of Salt Fortification with Iron and Iodine: A Review

Abstract

ABSTRACT This paper reviews the factors governing the addition of iron along with iodine in salt, and the conditions under which the micronutrients remain stable and efficacious with storage and use of salt during cooking. The criteria for assessment include organoleptic changes, iodine and iron stability, and consumer acceptability based on changes to color/taste of food that is prepared with the fortified salt. Double-fortifed salt (DFS) has been provided to some 100 million people, and it has become critical to establish the barriers to full acceptability of this technology. The paper identifies 4 key factors that have an impact on organoleptic and nutrient retention outcomes in DFS: iodine stability and interaction with iron, salt purity, the effect of stabilizers, and the fortification technology used. We can conclude based on different studies on DFS, including outcomes of the studies which were field-tested, a high-quality coating and physical barrier between iron and iodine will significantly affect the effectiveness and sensory attributes of the salt. However, a successful introduction of DFS must be accompanied by consumer education that explains the health benefits of iron and iodine intakes, notwithstanding the change in appearance of the salt and of food made with that salt.