Selecting a suitable fortificant for salt iodisation
According to the Codex standard for food grade salt, potassium or sodium iodides and iodates can be used(FAO/WHO, 1995).
The iodates are more stable under a wide range of conditions. Potassium iodate form is recommended.
Iron fortificant for salt must not discolour the salt nor impart a flavour or odour and remains stable and bio-available on storage. Ferrous fumarate, ferric orthophosphate, ferrous pyrophosphate, and more recently (2004) micronized ferric pyrophosphate have been used. The iron compound must be chelated or encapsulated.