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.
CITATION STYLE
Chavasit, V., Tuntipopipat, S., & Watanapaisantrakul, R. (2013). Fortification of fish sauce and soy sauce. In Handbook of Food Fortification and Health (Vol. 2, pp. 113–125). Springer New York. https://doi.org/10.1007/978-1-4614-7110-3_10
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