Abstract
Chemical forms of iron in brown sugars were studied. The iron content in brown sugar was relatively high among samples tested and most of it was present as water soluble form. The amount of ferrous iron in the sugars varied following samples. The brown sugar with high reducing power showed high luminosity.
Soluble iron in breakfast cereal products consisted mainly of ionic iron. Each products contained 10-20 ppm of ferrous iron. As to ferric pyrophosphate fortified cookies, there was little difference in the chemical forms of iron between cookies made of brown sugar and that of usual white sugar.
These results indicate that the existence of ferrous iron in brown sugar, breakfast cereal products and cookies was attributable to the reducing power which would be produced by the browning reaction of food components.
