Seaweed for naturally iodized salt.

Developing innovative natural ingredients, such as seaweed, suitable for salt iodization is the goal of European researchers. Seaweeds are abundant along European coastlines and contain both mineral and organic forms of iodine. The goal is to use a seaweed preparation as a substitute for the traditional iodide or iodate found in iodized salts.

There is a need to combat iodine deficiency, both in European countries, and in the longer term in tropical countries. Researchers selected a red (Gracilaria verrucosa) and a brown (Laminaria hyperborea) seaweed for in-depth studies. The former contains mostly organic iodine, while the latter has particularly high inorganic iodine levels without an accompanying high content of heavy metals. The iodine content of both seaweeds from the Brittany coast varies with location of the harvest, with values ranging from 4000 mg/kg to 5000 mg/kg.

Investigators developed a new blending process to overcome segregation and separation of the seaweed meal and the salt. This was necessary for visual acceptability and also because of a regulatory need for a guaranteed level of iodine in the seaweed-salt mix. The stability of the iodine in the seaweed-salt mix was similar to that of classical iodine or iodate after 180 days of storage in a range of packaging materials under European storage conditions. However, there was a loss of iodine in both seaweed and classical types during storage under tropical conditions of high humidity in the absence of water-impermeable packaging.

Consumer acceptance tests showed a preference for the iodized salt from the red seaweed, while clinical trials conducted in Brussels and Marseilles showed clearly that iodine from seaweed is bioavailable. Further information. P. Marchal, Centre d'Etude et de Valorisation des Algues (CEVA), Presquele de pen Lan, BP 2, 22610 Pleubian, France; phone: [phone]; fax: [phone]; email: [e-mail].