Iron, vitamin A and the iodine deficiency disorders affect 30% of the global population. These deficiencies often coexist in children in developing countries. Salt is on of the few regularly purchased food items and could be a good fortification vehicle for iodine and iron, provided that a stable yet bioavailable iron fortificant is used. Triple fortification of salt could be highly effective because of the beneficial interactions of iron, iodine, and vitamin A in metabolism. However, ensuring the bioavailability of iron and the stability of iodine and vitamin A in fortified salt is difficult. Water-soluble, highly bioavailable iron compound react with moisture and impurities in salt, which causes color changes and iodine losses. To minimize this interaction and increase the stability of iodine and vitamin A, microencapsulation system was developed. In this study salt was fortified with iodine, vitamin A and iron compounds (encapsulated compared to non encapsulated ferros sulfate) and color, iron and vitamin contents were measured after storage for 1, 2, 4 month at two different moisture contents (100 and 40%).\\\\\\\' Results showed that, all encapsulated samples were more stable than the unencapsulated samples. Encapsulation of ferros sulfate increases its stability in salt, iodine stability in salt significantly increased when coated iron was used. Color stability was acceptable when the compounds were added to local meals. Salt containing iodine, vitamin A and encapsulated iron can be an effective fortification strategy.

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