Cereal Chem 53:937 - 946.  |  VIEW ARTICLE
Iron Enrichment of Dry-Milled Corn Products.

R. A. Anderson, C. Vojnovich, and G. N. Bookwalter. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Powdered iron, reduced either electrolytically or with hydrogen, can be added to common dry-milled corn products, such as grits or meal, at levels of 40 mg iron/lb with little or no segregation of iron. Accelerated storage of grits and meal enriched at this level resulted in no adverse odors or flavors after 56 days. At the same levels, stabilized ferrous sulfate added to these products does not segregate appreciably, but there is some deterioration of flavor and odor during storage. When iron levels were increased to 200 mg/lb product, each iron source gave results similar to these. Soy-fortified corn meal enriched with either 40 or 200 mg iron/lb, as reduced iron or stabilized ferrous sulfate, showed no appreciable migration of iron or degeneration of flavor or odor after storage.