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- Bookwalter, G.N.; Black, L.T.; Warner, K.A.
- Journal of food science 1973 v.38 no.4 pp. 618
- corn syrup; food fortification; fortified foods; iron; iron deficiency anemia; syrups; blended foods; total solids; viscosity; pH; ferric sulfate
- ... Stable iron-containing syrups were developed to provide a liquid iron source that could be conveniently added to foods. Iron-fortified syrups were prepared by combining either corn syrup or sucrose, or both, with water, heating to boiling, cooling to 180-200°F and blending in an aqueous iron solution. Syrups were all-sucrose (67% solids); blends of 15% sugar (sucrose) with either regular or high-c ...