Fortification of fish sauce and soy sauce

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.