Cereal Chem 61:5 - 8.  |  VIEW ARTICLE
Effects of Ingredients on Iron Distribution in Spray-Dried Experimental Soy Beverage.

R. S. Kadan and G. M. Ziegler, Jr. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Experimental soy beverages fortified with three iron sources and other additives at two levels were spray- dried and analyzed for metallic, complexed, and soluble iron in aqueous and acidic slurries. Analysis of variance showed that iron distribution differed according to the pH of the medium. In aqueous (pH 7) slurries, the metallic iron is affected by the presence of lipids, glucose, fiber, and ascorbic and citric acids, whereas the soluble iron is affected by the presence of FeS04, electrolytic iron, ascorbic and citric acids, and combinations of ingredients. In acidic slurries, the soluble iron is affected only by FeS04, electrolytic iron, and ascorbic acid. Ferrous ions of soluble iron in acidic slurries are increased by the presence of glucose, surose, FeS04, ascorbic acid, and the combinations of glucose and ascorbic acid. Some of these ingredients have been reported to increase bioavilability of iron in foods.