| abstract |
LIPOSOMES USEFUL AS A BIO-AVAILABLE IRON SOURCE, CHARACTERIZED BECAUSE THEY INCLUDE IRON (II) IN A MICROENCAPSULATED AND STABILIZED AQUEOUS SOLUTION WITH REDUCING AGENTS INHIBITING IRON OXIDATION (III). PROCEDURE FOR PREPARING LIPOSOMES IN ACCORDANCE WITH CLAIM 1, CHARACTERIZED BECAUSE IT INCLUDES FORMING A HOMOGENENE SUSPENSION IN WATER OF PHOSPHOGLYCERIDES 30-50 g / L; FREEZE FROM -10 DEGREES TO 15 DEGREES DEGREE AND DEFROST AT TEMPERATURE ENVIRONMENT THE SUSPENSION FORMED, AT LEAST TWICE, OF RAPID FREEZING AND SLOW DEFROSTING; INCORPORATE HOMOGENIZED AND DEFROSTED SUSPENSION, IRON (II) IN AQUEOUS SOLUTION INCLUDING REDUCING AGENTS, CAPABLE OF INHIBITING OXIDATION TO IRON (III); REPEAT QUICK FREEZING AND SLOW DEFROSTING AND SEPARATE FORMED LIPOSOMES. FOOD PRODUCTS ENRICHED WITH IRON, CHARACTERIZED BECAUSE THEY INCLUDE LIPOSOMES ACCORDING TO CLAIMS 1 TO 4, AS AN ADDITIONAL SOURCE OF BIO-AVAILABLE IRON. MILK ENRICHED WITH IRON, CHARACTERIZED BECAUSE IT CONTAINS AS AN ADDITIONAL SOURCE OF BIO-DISPOSABLE IRON, LIPOSOMES ACCORDING TO CLAIMS 1 TO 4. |