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The aim of this research was to develop a range of novel chitosan iron microgel beads, and test their suitability for use as an iron fortification strategy to be incorporated into a foodstuff. Chitosan microgels were prepared by direct gelation in iron solutions, with final encapsulation levels of between 50 and 70 mg/g dried bead. The optimal route of manufacture was using an ammonium ferric citrate...
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