Breakfast cereal fortification

The primary uses of pyridoxine hydrochloride are in multivitamin supplement tablets and for fortification of human food and animal feed, especially for poultry and pigs. Most breakfast cereals and infant formulas in the United States are supplemented. Lesser amounts are used therapeutically to correct deficiencies or to treat specific disorders. Pyridoxine hydrochloride has been used experimentally to treat a variety of conditions with varying degrees of effectiveness (4,23). Pyridoxine hydrochloride is readily incorporated into premixes and foods. 

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. 

Niacin in mature cereal grains, particularly in com, is largely bound and is poorly available alkali treatment of the grain increases the percentage absorbed. Meat and fish have the scarce free form of niacin and niacinamide but contain high levels of NAD/ NADP, which are available as niacinamide after digestion (Prousky et al. 2011). Fortification of flour and cereal products adds up to 20 mg of the free form of niacin per serving to items such as breakfast cereals (Food and Nutrition Board 1998). 

The majority of breakfast cereals in the United States are fortified with PN, and additional PN is also added to infant formula products to ensure adequate vitamin Be supply to the infant. Gregory (100) reported an isocratic HPLC method for the determination of PN in breakfast cereals (Table 5). Other investigators attempted simultaneous determination of PN and other vitamins used in food fortification. Wehling and Wetzel used ion pair HPLC to separate pyridoxine, riboflavin and thiamine from each other after acid extraction of the vitamins from cereals (101). Using a dual fluorescence detector setup, pyridoxine and riboflavin were monitored by the first detector. After the column eluate had passed the first detector, an alkaline ferricyanide solution was introduced, resulting in the formation of a fluorescent thiochrome derivative of thiamine, which was detected by the second fluorescence detector. A similar method for simultaneous determination of pyridoxine and riboflavin in infant formula products has also been described (102). 

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. 

Like thiamine, riboflavin is also used for the fortification of certain foods, such as wheat flour and breakfast cereals. Because of its yellow-orange colour, it is also used as a colouring for certain foods, especially cereal products, ice creams and sugar-coated pills. Hydroxyl groups of ribitol can be easily esterified by carboxylic acids. For example, riboflavin-2, 3, 4 5 -tetrabutyrate has been used as an antioxidant. 

FORTIFICATION. This means the addition to food of nutrients in such amounts that their finai ieveis in the food are greater than those that were naturaiiy present Some of the common foods which are presently fortified with iron are commercial infant formulas, infant cereals, and breakfast cereals. 

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. 

Improved nutritive value of breakfast cereals and pastas—New emphasis on nutrition in breakfast cereals has meant more use of soy protein to increase their protein quantity and value. Today, soy proteins are used extensively as additives to hot cereal mixes, and as components of granola bars and compound breakfeist bars. Also, U.S. standards of identity for pasta products permit fortification with soy protein. 

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. 

Borenstein, B., CaldweU, E.F., Gordon, H.T., Johnson, L., and Labuza, T. 1990. Fortification and preservation of cereals. Chapter 10 in Breakfast Cereals and How Are They Made, R.B. Fast and E.F. Caldwell (eds.). American Association of Cereal Chemists. SL Paul, MN. 

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