NFS386H1 Lecture 11: Lecture 11 - Vitamins and Additives
8 Jan 2012
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[ 6 dec 2011 ] changes flavour quality. [ iodine ] super salt developed to deal with widespread iron and iodine deficiencies (usually both are present at the same time) iodine forms gas at room temp so ki added instead. Fe alone can"t be added because it breaks down ki encapsulation process. Ki-maltodextrin particles are not fully solid coated with a lipid (the fraction of soybean oil that has the most saturated fat in it) addition of these particles to salt :d.
