Breakfast cereal enrichment

The bulk of the industrial supply of the calcium salt of (R)-pantothenic acid is used in food and feed enrichment. Food enrichment includes breakfast cereals, beverages, dietetic, and baby foods. Animal feed is fortified with calcium-(R)-pantothenate which functions as a growth factor. 

We are of the opinion that at least in young women such as those we have studied, riboflavin requirements of females who are undertaking aerobic exercise can be met by normal food sources of riboflavin. Rich food sources of riboflavin in the U.S. diet include milk, cheese, yogurt, fortified breakfast cereals, and to a lesser extent, enriched bread. The riboflavin content of commonly consumed foods is shown in Table I. We assume, however, that it might be difficult for exercisers to meet their riboflavin requirements if for one reason or another they were unable to consume milk or other dairy products. 

Delgado-Andrade, C., Rufian-Henares, J.A., and Morales, F.J. Lysine availability is diminished in commercial fibre-enriched breakfast cereals. Food Chem. 2007, 100, 725-731. 

Small amounts of thiamine and its phosphates are present in most plant and animal tissue, but more abundant sources are unrefined cereal grains, liver, heart, kidney, and lean cuts of pork. The enrichment of flour and derived food products, particularly breakfast cereals, has considerably increased the availability of this vitamin. 

At present, over 3000 tons of riboflavin are industrially produced each year. About 70% of this material is used as feed additive in the form of free-flowing, spray-dried granules or microgranules. The remaining 30% are required for the fortification of foods like breakfast cereals, pastas, sauces, processed cheese, fruit drinks, vitamin-enriched milk products, baby formulas, and clinical infusions. 

Dietary sources vitamin-enriched breakfast cereals, liver, yeast, meat,... 

Vitamin B12 is found naturally in animal products such as fish, poultry, meat, eggs or dairy. It is also found in fortified breakfast cereals and enriched soy or rice milk. Most people have plenty of vitamin B12 in their diets. 

A common practice in some countries is the fortification of margarines by ergocalciferol or dehydrocholecalciferol, and milk and breakfast cereals are likewise often fortified. Ergocalciferol is the main form of vitamin D found in the fortified foods and pharmaceutical preparations. It is produced industrially by photoisomerisation of ergosterol. Some of the earher procedures of feed enrichment (e.g. yeast for feed purposes) by ergocalciferol were based on irradiation of materials rich in ergosterol. 

Vitamin Bj2 is used for the enrichment of some foods (such as breakfast cereals, soy products, energy bars and yeast extract spread) and which maybe the source of corrinoids for strict vegetarians and vegans. Along with other vitamins, vitamin Bjj is added to many multivitamin preparations and to food supplements. Cyanocobal-amin, which is used in most supplements, is readily converted into the coenzyme forms of cobalamin (methylcobalamin and 5 -deoxyadenosylcobalamin) in the human body. 

Germ Icorn, rice, wheat 1 Embryo or sprouting pan of the seed. Enrichment or fortification of baked goods and breakfast cereals. Excellent source of protein 120 to 27%l, essential fatty acids, fiber (3 to 12%l, minerals, and vitamins. May turn rancid unless kept refrigerated. 

Although milk is the only food for which vitamin D fortification is recommended by the Food and Nutrition Board of the National Research Council and the Council of Foods and Nutrition of the American Medical Association, other foods to which vitamin D is added include breakfast cereals, infant cereals, breads, margarine, milk flavorings, fruit and chocolate beverages, and cocoa. Concern has been expressed about the possibility of overconsumption of vitamin D as a result of widespread fortification of foods with the vitamin. Obviously, when vitamin D-enriched milk is used in the amount of 1 qt daily, no other source of vitamin D is required. 

Since most breakfast cereals are enriched or fortified with selected vitamins and minerals, the determination of these nutrients is of utmost importance for the industry and for labeling purposes. Vitamins are generally determined with HPLC systems, whereas minerals are labeled via atomic absorption or plasma analyses. 

In cosmetics and lotions, chemicals are used to moisturize, prevent deterioration of the product, fight bacteria, and thicken the product. Your clothes may be made of natural materials such as cotton or synthetic substances such as nylon or polyester. Perhaps you wear a ring or watch made of gold, silver, or platinum. Your breakfast cereal is probably fortified with iron, calcium, and phosphorus, while the milk you drink is enriched with vitamins A and D. Antioxidants are chemicals added to food to prevent it from spoiling. Some of the chemicals you may encounter when you cook in the kitchen are shown in Figure 1.1. 

Uses Emulsifier/stabilizer in liq. nutritional formulas, dairy and meat prods. protein enrichment it is used in protein beverages, bars and breakfast cereals Features Designed for liquid applies. rich in calcium high biological value and digestibility... 

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