TABLE 4.

Rationale for color change in the production and use of DFS¹

Discoloration	Description
During production	Due to the partial denuding of encapsulated compounds by the abrasive mixing process during salt blending, leaving the encapsulated compound partially exposed. The water-soluble iron appears as black spots among the white salt grains.
During DFS use in cooking	Results from breaking down of iron encapsulation, which allows iron to be released into the food, subsequently causing foods to turn a darker, sometimes reddish color.
Nutritional implications	The interaction between encapsulated iron in DFS and iodine is limited. According to key informants, studies conducted at the University of Toronto indicate that any detrimental interaction of encapsulated iron with iodine would take weeks to occur and, when it did occur, would result in a loss of only 1%–2% of iodine. Losses with unencapsulated iron sources, however, can be ≤80% over a 2-mo period.

¹Key informants involved in the creation of DFS formulations stated that small changes in color are expected during both production of DFS and its use in cooking. The table outlines explanations of why this color change is expected. DFS, double-fortified salt.