International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Iodine levels of commercially available iodized edible common salt varieties in Sri Lanka and recovery of iodine after cooking


RMGB Rajanayake, STN Ranwatte, I Wickramasinghe, WAAVS Amaradivakara

Iodization of salt is an effective and sustainable approach to prevent and control iodine deficiency. Currently potassium iodate and potassium iodide used for iodine fortification of edible salt. The effectiveness of salt iodization depends on the conservation of iodine in salt at various stages of the food supply chain. Cooking loss is a major reason for the failure of control of iodine-deficiency disorders by iodized salt. This study carried out to evaluate the iodine content in commercially available iodized salt varieties in Sri Lanka and to assess the recovered amount of iodine in salt during the cooking process. Iodine content was estimated using iodometric titration. The iodine content of most of the salt varieties in the market fulfills the national regulations. Retention of iodine added via salt is high when salt added after cooking.
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