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Flour thiamine

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). [Pg.443]

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. [Pg.93]

Some of the nutrients lost when the wheat germ and bran are discarded are returned to the flour by adding small amounts of vitamins and minerals. Among the nutrients most commonly added are niacin, thiamine, riboflavin, folic acid, iron, and calcium. [Pg.154]

White and brown flour in the UK have to be fortified with calcium, iron, thiamine (vitamin Bl), and niacin (vitamin B3 also known as nicotinic acid) as follows flour should contain not less than 235 mg per 100 g and not more than 390 mg per 100 g calcium carbonate, iron not less than 1.65 mg, thiamine (vitamin Bl) not less than 0.24 mg, and nicotinic acid not less than 1.6 mg or nicotinamide (which is nutritionally equivalent to nicotinic acid) not less than 1.60 mg. [Pg.8]

Potatoes are an excellent source of carbohydrates and contain significant amounts ofphosphorus, potassium, calcium, and vitamins, especially vitamin C. Potato protein content, at over 10%, is relatively close to that of wheat flour (11%) also, thanks to their lysine, methionine, cystine and cysteine contents, potatoes are a valuable supplement to cereal proteins. For instance, potatoes provide a significant source of proteins (10-15% of total requirements), a major source of vitamin C, an important source of energy, and also minerals like iron and other vitamins such as thiamin, nicotinic acid, riboflavin, and pro-vitamin A (p carotene) (Salunkhe and Kadam, 1991). [Pg.165]

High thiamine content (1,000-20,000 mierograms/100 grams). Ham. rice bran, soybean flour, wheat genu, yeast. [Pg.1610]

Total thiamine Bread flour Acid hydrolysis with 0.1 N Analytical Isocratic 5 mM Fluorescence External standardization. 72-... [Pg.418]

M Hagg, J Kumpulainen. Thiamine and riboflavin contents of Finnish breads and their corresponding flours. J Food Comp Anal 7 94-101, 1994. [Pg.471]

Ma JJ and Truswell AS (1995) Wernicke-Korsakoff syndrome in Sydney hospitals before and after thiamine enrichment of flour. Medical Journal of Australia 163, 531-4. [Pg.437]

Thiamine Mononitrate, U5P. Thiamine mononitrate, thiamine nitrate, vitamin B mononitrate, is a colorless compound. It is soluble in water (1 35) and slightly soluble in alcohol 2% aqueous solutions have a pH of 6.0 to 7.1. This salt is more stable than the chloride hydrochloride in the dry state, less hygro.scopic, and recommended for multivitamin preparations and enrichment of flour mixes. [Pg.887]

Enrichment. Vitamins and minerals, such as vitamin D, thiamin, and niacin, are added to fortify milk and flour. [Pg.133]

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. [Pg.1090]

The vernacular name for Adansonia digitata, baobab, means fruit with many seeds (25) (Figure 2). Murray et al. (31) reported that baobab seed flour is an important source of energy and protein. The baobab seed contains appreciable quantities of some nutrients like crade protein (28.4%), digestible carbohydrates (24.10%), and oil (29.7%) all expressed on a dry weight basis (Addy and Eka, 1984, cited in (32)). Besides, baobab seeds have high levels of lysine, thiamin, calcium, and iron (FAO, 1988, cited in (32)). Baobab seed can be classified as both protein- and oil-rich. It is also a very rich source of energy and has a relatively low fat value (14). [Pg.59]

Baobab seeds can be eaten fresh, or may be dried and ground into a flour which can either be added to soups and stews as a thickener, or roasted and gronnd into a paste, or boiled for a long time, fermented and then dried for use. The seeds can be classified as both protein- and oil-rich. They contain appreciable quantities of erode protein, digestible carbohydrates and oil, whereas they have high levels of lysine, thiamine, Ca, Mg and Fe. Baobab seeds contain high proportions of linoleic and oleic acid as well as palmitic and a-linolenic acid. Processing eliminates a nnmber of anti-nntritional factors present in the seeds. [Pg.81]

Use Medicine, nutrition, enriched flours. Isolated usually as the chloride (see formula above). Available as thiamine hydrochloride and thiamine mononitrate. [Pg.1234]

The principal dietary sourees include fish, lean meat (espeeially pork), milk, poultry, dried yeast, and whole-grain cereals. Bread, cereals, and flour-based products are frequently enriched with this vitamin. Thiamine is present in the outer layers of rice grains, from which it was first identified. Deficiency is common in Asian countries where polished rice is the principal dietary staple. The RDA depends on energy intake. [Pg.914]

The Federal Enrichment Act of 1942 required the millers of flour to restore iron, niacin, thiamin and riboflavin lost in the milling process. Enriched flours and baked goods made from them are now excellent sources of niacin. Niacin may also be found in meat, poultry, fish, whole grains, and peanut butter. Besides direct niacin intake, humans can convert the amino acid tryptophan to niacin. Many people take daily vitamin supplements to ensure they get enough niacin and other essential nutrients, see also Coenzyme Nicotinamide Adenine Dinucleotide. [Pg.845]

Crystals, dec 196-200 Practically non hygroscopic. pKa 4.8. Soly in water 2,7 g/100 ml at 25° and approx 30 g/100 ml at lOCT. pH of 2% aq soln 6.5 to 7.1. Solns of pH 4.0 show greater stability than neutral solns and can be prepd in concns as high as 18.5 g/100 ml at room temp. For preparing solos of pH 4.0, approx 2.6 ml of I-ON HC1 is required For each gram of thiamine mononitrate when no other acidic or basic substances are present. One gram of thiamine mononitrate is equal to 343,000 international units. More stable than the chloride hydrochloride especially recommended for enrichment of flour mixes and prepn of multivitamin capsules and tablets. theraP cat Enzyme co-factor vitamin. thekap CAT (VET) See Thiamine Hydrochloride. [Pg.1464]


See other pages where Flour thiamine is mentioned: [Pg.4802]    [Pg.4802]    [Pg.356]    [Pg.42]    [Pg.88]    [Pg.462]    [Pg.565]    [Pg.417]    [Pg.418]    [Pg.427]    [Pg.356]    [Pg.267]    [Pg.341]    [Pg.754]    [Pg.51]    [Pg.591]    [Pg.164]    [Pg.164]    [Pg.356]    [Pg.42]    [Pg.88]    [Pg.164]    [Pg.51]    [Pg.301]    [Pg.389]    [Pg.462]    [Pg.668]   
See also in sourсe #XX -- [ Pg.6 , Pg.262 , Pg.263 , Pg.267 ]




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