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A Folic Acid and Iron Fortification Premix is a specialized blend containing precisely these two micronutrients, designed to be added to wheat flour to address two of the most critical global public health concerns: neural tube defects and iron deficiency anemia.
This combination is the cornerstone of most national flour fortification programs.
This targeted premix addresses two major issues with a single, cost-effective intervention:
Prevents Neural Tube Defects (NTDs) like spina bifida and anencephaly in newborns. Because the neural tube forms and closes very early in pregnancy (often before a woman knows she is pregnant), ensuring all women of reproductive age have sufficient folate levels through fortified staple foods is a highly effective public health strategy.
Combats Iron Deficiency Anemia — a condition that can severely affect female athletes. Iron deficiency can lead to fatigue, reduced stamina, weaker training performance, slower recovery, and increased risk of injury. In more severe cases, it can disrupt cognitive focus and cause complications during pregnancy.
When procuring or formulating an “Iron and Folic Acid” premix, the following details are critical:
This is the most technically complex decision, as no single iron compound is perfect for all situations. The choice is a trade-off between bioavailability (how well the body absorbs it), cost, and reactivity (whether it affects the color or taste of the flour or final product).
| Type | Iron Compound | Pros | Cons | Best For |
|---|---|---|---|---|
| Water-Soluble | Ferrous Sulfate | High bioavailability | Highly reactive; can cause rancidity, color changes | Quick-consumption baked goods |
| Poorly Soluble | Ferrous Fumarate | Good bioavailability, less reactive | More expensive | Standard white flour (common choice) |
| Water-Insoluble | Electrolytic Iron | Low reactivity; cheap | Low bioavailability; needs higher dosage | Not recommended by WHO for anemia-prevalent regions |
| Protected/ Complexed | Sodium Iron EDTA | Very high bioavailability | Ferrous Sulfate | High-phytate flours or severe anemia contexts |
This is the most technically complex decision, as no single iron compound is perfect for all situations. The choice is a trade-off between bioavailability (how well the body absorbs it), cost, and reactivity (whether it affects the color or taste of the flour or final product).
Folic Acid (Pteroylmonoglutamic acid)
Well-retained during storage and baking
Included to compensate for processing losses
Wheat Flour Fortification Premix (Iron & Folic Acid)
Food-grade filler (starch or maltodextrin)
Iron (as Ferrous Fumarate): 10,000 mg/kg (1.0%)
Folic Acid: 1,000 mg/kg (0.1%
0.1%–0.2% (1–2 g/kg flour)
Use a precision feeder calibrated for low dosing (e.g., 1.5 g per kg flour).
High-speed continuous mixers ensure uniform distribution.
Premix: Verify with CoA.
Flour: Test by HPLC and atomic absorption.
