Dried, vitamin content

Food yeast, molasses-grown, is dried to about 5% moisture and has the same chemical composition as bakers yeast. In terms of micrograms per gram of yeast, the vitamin content is 165 thiamine 100 riboflavin 590 niacin 20 pyridoxine 13 folacin 100 pantothenic acid 0.6 biotin 160 para-ainiiiobeuzoie acid 2710 choline and 3000 inositol. YeasL crude protein contains 80% amino acids 12% nucleic acids and 8% ammonia. The latter components lower the true protein content to 40% of the dry cell weight. 

Unstandardized foods except preparations of meat and meat byproducts, fish, poultry meat and its byproducts Dry vitamin D preparations for food Margarine Not to exceed 0.02% of total fat content of food, alone or in combination with BHA or PG 10 mg/1,000,000 international units Not to exceed 0.01% of the fat content, alone or in combination with BHA or PG or both Sweet potato flakes 50 ppm... 

TABLE 6. Vitamin Content of Peanuts (Units per 100 g Dry Weight) (37). 

The inactive brewery yeast suspension as the by-product of the beer production contains vitamin B and trace elements in relatively high concentration therefore the dried powder, after tabletting can be circulated as roborant. It was very important to preserve its vitamin content whereas the moisture content of the dried product should be less than 5% m/m moreover, the particle size of 90% of the product should be smaller than 0.4 mm and the size of remains should not exceed 1 mm. 

The lipid content of rotifers is 9-28 % of the dry weight, of which 34—43 % is phospholipids and 20-55 % triacylglycerols (Lubzens and Zmora, 2003). Rotifers fed on microalgae have high concentrations of vitamin Bi, B2, C and E (van der Meeren et al, 2008). The vitamin content of the feed is reflected in that of the rotifers. Rotifers cultured on a mixture of Chlorella sp. and I. galbana can reach 2289 mg ascorbic acid/g DW in lab-scale cultures (Merchie et al, 1995). Some bacteria present in rotifer cultures can produce vitamin B12 which is taken up by the rotifers (Yu et al, 1989). 

Mean Square Vitamin Contents for Eight Varieties of Dried Beans Grown at Three Different Localities in New Mexico in 1949 ... 

Table A2.9.2 Typical mineral, trace element and vitamin content of pig diets (g, mg or iu/kg air dry food) (BSAS, 2003)...

Pasteurization of milk apparently does not influence the vitamin content (30). During sterilization of milk (heating to 112 C for 10 min) the vitamin content reportedly decreases by 14%. The mean retention in UHT (ultra-high temperature) sterilized milk was approximately 96% (31). After 6 weeks of storage at room temperature the losses increase to 30%, and the total pantothenic acid losses caused by UHT heat treatment and storage amount to 20% to 35% (32). In dried milk after storage for 8 weeks at 60°C the loss was 18%. The natural vitamin content in fermented milk products was affected only slightly by the fermentation (33,34). 

Losses of ascorbic acid during storage of raw milk are considerable. Cold storage causes about 50% loss of vitamin C, which increases with increased temperature. Heat treatment of milk decreases the content of vitamin C by 20 50%, depending on temperature and time of heating. The UHT treatment of milk causes about 10 30% loss. Ascorbic acid in dried, vitamin-enriched mflk, packaged in an inert atmosphere, is relatively stable. 

Drying—Dehydration and freeze-drying processes have little effect on the vitamin content of foods. However, the practice of sun-drying of foods, such as fish and vegetables in tropical countries, results in considerable destruction of riboflavin. 

It is noteworthy that the vitamin content of plant foods varies greatly, depending on such factors as variety, climate, amount of sunshine, stage of maturity, part of plant (little is found in dry seeds), and length of storage. In general, the more sunshine to which a plant is exposed, the higher the vitamin C content and the more mature the plant, the lower the vitamin C content. 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

When dried in an oven, hydrated silica loses its water and becomes a desiccant (a substance that attracts water from the air). You find little packets of silica gel crystals in containers whose contents would be damaged by condensing moisture, such as vitamin bottles, consumer electronics, pepperoni, or leather products. 

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