|Iodization where table salt is not used - soya sauce ?|
|how do we iodize where table salt is not used - soya sauce?||Kim Mun Dok||22.04.98|
|Re: how do we iodize where table salt is not used - soya sauce?||John T. Dunn||22.04.98|
|re: how do we iodize where table salt is not used - soya sauce?||Jeya Henry||24.04.98|
|Iodization of Soya Sauce||Chandrakant Pandav||25.04.98|
|Iodization of Soy Sauce||Steven Michael Schipani||28.04.98|
|Re: Iodization of Soy sauce||Karen Codling||05.05.98|
Date: Wed, 22 Apr 1998 20:34:50 +0100
From: Kim Mun Dok <kimmundokatfpt.vn>
Subject: Ngonut: how do we iodize where table salt is not used - soya sauce?
Do you know if there is any study on iodination of soy sauce.
The thing is that some countries in Asia, if not many, are using soy sauce more than
table salt. They use salt to make the soy sauce or Kimchi. As far as I know, iodine is
not stable in soy sauce or kimchi. It would be nice if we can use iodized soy sauce.
Kim Mun Dok
22 Apr 98 18:09 EDT
From: "John T. Dunn" <jtdatavery.med.virginia.edu>
Subject: Re: Ngonut: how do we iodize where table salt is not used - soya sauce?
COMMENT: Iodide is fairly stable in most foods, as is iodate.
Iodine (I2) may volatilize. A question was raised about iodate
being oxidized and liberated with certain spices in
Indonesia (IDD Newsletter 12:27, 1996), but the methodology has
been challenged. Soy sauce iodized with KIO3 was reported as
showing no decrease in iodine levels over 11 months (IDD
Newsletter 5(3): 1, August, 1989). You could find out more from
Dr. Romsai Suwanik, the pioneer in this area, at Mahidol
University. In many countries, eg. Switzerland, the salt
in the food industry is iodized and provides more iodine than
table salt. With all additives you want to be sure that the
vehicle reaches the most vulnerable, particularly women and
Regards, John Dunn
Date: Fri, 24 Apr 1998 11:40:19 +0100
From: Jeya Henry <jhenryatbrookes.ac.uk>
Subject: re: Ngonut: how do we iodize where table salt is not used - soya sauce?
RE: Iodization of Soy Sauce
As to your inquiry about the Iodization of Soy sauce, This may seem a good Idea. Notably because Iron fortification of Soy sauce has been attempted. So the technology for fortification of soy sauce is available. Moreover since soy
beans are supposed to contain some goitrogens, the addition od Iodine may be an added incentive. As far as I am aware no large scale fortification of Soy sauce with Iodine has taken place. Venkatesh Manner may have more up to date information on this.
Date: Sat, 25 Apr 1998 18:13:54 +0100
Subject: Iodization of Soya Sauce.
From: Dr Chandrakant Pandav <pandavaticcidd.ernet.in>
Dear Dr. Joan,
Yes, it is possible to iodize Soya sauce. Two countries that have
extensive experience are Thailand and China. For detailed
technical information in Thailand please contact:
1) Dr. Karen Codling -
Address: Karen Codling
Assistant Nutrition Project Officer
19 Pitra Atit Road, Bangkok 10200
Fax No. : 662-281-6032
Email No. kcodlingatunicef.org
2) Dr. Sangsom Sinawat -
Address: Nutrition Div. Dept. of Health
Nonthaburi 11000, Thailand
Fax : 662-5918181
Email No. nutritionathealth.moph.go.th
Dr. Chandrakant S. Pandav, Regional Coordinator, ICCIDD
South Asia & Pacific
New Delhi, India
(O) Tel & fax : 91-11-6863522
(R) Tel : 91-11-6492693
Date: Tue, 28 Apr 1998 17:57:52 +0100
From: Steven Michael Schipani <sschipaatsph.emory.edu>
Subject: Ngonut: Iodzation of Soy Sauce
Concerning the iodization of Soy and fish sauce( nam muc), Iodine is stable
in both (at least 80% potent after one year). There are numerous studies from
Thailand on the topic, as that was where fortification of fish/soy sauce was first
investigated. Please reference the publication "The Control of Iodine Deficiency in Thailand" which I believed was publiched by the Thai Ministry of Public Health or Mahidol University around 1990.
Department of International Health
Rollins School of Public Health at Emory University Atlanta USA
Date: Tue, 5 May 1998 08:58:51 -0400
From: kcodlingatunicef.org (Karen Codling)
Subject: Re: Iodization of Soy sauce
Dear Kim Mun Dok,
Sorry for the delay in getting back to you.
Following is the only information that I have on iodization of soya
sauce. I hope it is of some use.
Soya sauce is not widely eaten in Thailand so no studies have been
done but one company is currently producing iodized soya sauce. Thai
Theparos Food Products makes a number of seasonings and sauces. They
have successfully added iodine to their Light Soya Bean Sauce by
adding potassium iodate directly during processing. The final product
contains about 25-27 ppm of iodine. The product is not labeled as
iodized. The MOPH is planning to undertake some storage tests to
consider stability of iodine and colour and taste changes. No
information is yet available from this study except that by 3 months
of storage under normal conditions no changes in appearance had been
Further details may be sought directly from the company: Tel: 285
3475-6, 285 3083 (at office rather than factory) Fax: 285 3085
Managing Director is Mr. Cherdpong Wongwitwichote
NB. Their main product is "Seasoning Sauce" - like Magee sauce if you
have that and with this product, they found that iodization gave
crystals of iodine after 3-4 days. Hence the addition of potassium
iodate to this product has been discontinued.
From a food scientist, who is interested in the subject, I understand
that in the production of soya sauce, soya beans and wheat flour are
steamed and sort of stew together. Enzymes from mould which forms
break down the protein and starch into amino acids and sugar. If it
is not completely broken down however and some starch remains, this
will react with the iodine to become black.