Processed
Encapsulated Iron
A tier
Encapsulated ferrous sulfate wraps the salt in hydrogenated fat or another coat so it will not grey a banana flake, rancidify a nut cluster, or taste like a nail in a cocoa drink. The coat melts or shears in the gut (or in a hot process, if you are careless). Infant cereals and chocolate drink powders pay for this. You lose a little assay to the coat and you must not mill the bead to dust. It is still ferrous sulfate inside. If the brief is a white flour with no fat, dried sulfate is enough.
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Characteristics
Preparations
Traits
History
Fat-encapsulated ferrous sulfate appeared to stop cereal greying and off-flavours.
Infant-cereal specs widely adopted encapsulated iron.
Chocolate-milk powders used encapsulated sulfate to hide metallic notes.
Better coats survived longer shelf lives in nut and fruit inclusions.