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.

Best regards.

 

Kim Mun Dok

Hanoi


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

children.

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

Thailand

Fax No. : 662-281-6032

Email No. kcodlingatunicef.org

 

2) Dr. Sangsom Sinawat -

Address: Nutrition Div. Dept. of Health

Tiwanond Road

Nonthaburi 11000, Thailand

Fax : 662-5918181

Email No. nutritionathealth.moph.go.th

 

Warm Regards,

CHANDRAKANT PANDAV

 

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.

 

Steven Schipani

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:

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

noted.

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.

Best regards,

 

Karen Codling