Publication: Fortification of fish sauce and soy sauce
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Issued Date
2013-01-01
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2-s2.0-85026313706
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Mahidol University
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SCOPUS
Bibliographic Citation
Handbook of Food Fortification and Health. Vol.2, (2013), 113-125
Suggested Citation
Visith Chavasit, Siriporn Tuntipopipat, Ratana Watanapaisantrakul Fortification of fish sauce and soy sauce. Handbook of Food Fortification and Health. Vol.2, (2013), 113-125. doi:10.1007/978-1-4614-7110-3_10 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/32580
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Title
Fortification of fish sauce and soy sauce
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Abstract
© Springer Science+Business Media New York 2013. All rights are reserved. Fish sauce and soy sauce are the most popular seasoning sauces in the Southeast and East Asian regions. • Both sauces are now mandated as vehicles for iodine in Thailand. • In Vietnam and Cambodia, fish sauces are fortified with iron using sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). • Soy sauce in China is fortified with NaFeEDTA. • Fish sauce in Thailand is voluntarily double-fortified with ferrous sulfate (FeSO 4 ) and potassium iodate (KIO3); however, citric acid is required as a chelator to prevent precipitation. • Human studies on the bioavailabilities of NaFeEDTA and FeSO 4 in these sauces using radio and stable isotope techniques and in populations mainly report no significant difference. • In terms of cost, use of FeSO4 with citric acid is more economical than NaFeEDTA.