DEVELOPMENT OF IODINE-ENRICHED CONFECTIONERY PRODUCTION TECHNOLOGY AND THEIR SAFETY CRITERIA
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Abstract
Iodine deficiency remains a global public health problem, leading to disorders such as goiter, impaired cognitive development, and metabolic dysfunction. Food fortification with iodine is a recognized preventive strategy, but its integration into confectionery products is still underexplored. This paper examines the development and optimization of iodine-enriched confectionery production technology, emphasizing fortification methods, stability of iodine during processing, and safety criteria. The study highlights the potential of using stable iodine compounds (e.g., potassium iodate, potassium iodide, and iodine-containing organic complexes) and natural iodine sources (e.g., seaweed extracts) in confectionery formulations. Key safety aspects, including permissible iodine levels, organoleptic properties, and microbiological safety, are discussed. The findings suggest that confectionery fortification could serve as a sustainable approach to improve iodine intake, especially among children and young adults, without compromising product quality or safety.
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