Flour, vitamin-enriched

A number of reference materials for vitamins in foods are under development. Extensive analysis and stability testing have been conducted to assess the potential of vitamin-enriched milk powder, wholemeal flour, and margarine as well as lyophilized brussels sprouts, mixed vegetables, and pork liver for use as reference materials (193-196). The certification study for vitamin C in the brussels sprouts reference material has been completed. However, methodology problems continue to have a significant negative effect on the development of reference materials. 

Sesame has specific uses in confectionery products such as halva, sesame seed cake, candies, and as a garnish on bread and rolls. Microatomized protein food for feeding unweaned babies represents another use for sesame and other oilseed flours when enriched in vitamins and minerals (75). 

Hazardous Decomp. Prods. Heated to decomp., emits very toxic fumes of NOx, SOx and Cl" Uses Nutrient in enriched flours, medicine vitamin enrichment additive in animal feeds... 

Many food products are enriched or fortified with vitamins to adjust for processing losses or to increase the nutritive value. Such enrichment is inqtortant, particularly for fruit juices, canned vegetables, flour and bread, milk, margarine and infant food formulations. Table 8.2 provides an overview of vitamin enrichment of food. 

Agostini, 1997 Vitamin-enriched 1. ground to flour Spherisorb ODS-2 (A) acetonitrile (B) 5 photo diode 8 simult. determ of B1,... 

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). 

Coextrusion is the process of extruding two or more materials simultaneously or in tandem. It allows a combination of an ingredient such as wheat flour, which is inexpensive and easily enriched with vitamins and minerals, with dairy protein, which provides functionality and texture. For example, an early coextrusion of wheat flour and rennet casein was performed by van de Voort et al. (1984), who obtained products with varying characteristics depending on process parameters. 

Oxidation of nicotine with chromic acid led to the isolation of pyridine-3-carboxylic acid, which was given the trivial name nicotinic acid. We now find that nicotinic acid derivatives, especially nicotinamide, are biochemically important. Nicotinic acid (niacin) is termed vitamin B3, though nicotinamide is also included under the umbrella term vitamin B3 and is the preferred material for dietary supplements. It is common practice to enrich many foodstuffs, including bread, flour, corn, and rice products. Deficiency in nicotinamide leads to pellagra, which manifests itself in diarrhoea, dermatitis, and dementia. 

Nicotinic acid and nicotinamide, members of the vitamin B group and used as additives for flour and bread enrichment, and as animal feed additive among other applications, are made to the extent of 24 million pounds (nearly 11 million kilograms) per year throughout the world. Nicotinic acid (pyridine-3-caiboxylic acid), also called niacin, has many uses. See also Niacin. Nicotinic acid is made by the oxidation of 3-picolme or 2-mcthyl-5-cthylpyridine (the isocinchomcnc acid produced is partially deearboxylated). Alternatively, quinoline (the intermediate quinolinic acid) is partially deearboxylated with sulfuric add in the presence of selenium dioxide at about 300° C or with nitric acid, or by electrochemical oxidation. Nicotinic acid also can be made from 3-picoline by catalytic ammoxidation to 3-cyanopyridine, followed by hydrolysis. 

Enriched flours are a good source of calcium, iron, and B vitamins Garlic... 

When foods have been enriched with vitamins, because of the requirement for the food to contain the stated amount of vitamin after normal storage, manufacturers commonly add more than the stated amount - so-called overage. One of the problems in the debate concerning folate enrichment of flour (Section 10.12) is the relatively small difference between the amount that is considered desirable and the amount that may pose a hazard to vulnerable population groups, and the precision to which manufacturers can control the amount in the final products. In pharmaceutical preparations, considerable latitude is allowed the U.S. Pharmacopeia permits preparations to contain from 90% to 150% of the declared amount of water-soluble vitamins and from 90% to 165% of the fat-soluble vitamins. 

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. 

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

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. 

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. 

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. 

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. 

Uses Pigment principal growth-promoting factor of Vitamin B2 complex (functions as protein in tissue respiration, builds and maintains healthy human tissue) dietary supplement medicine enriched flours animal feed supplement colorant in cosmetics, foods, and pharmaceuticals... 

Thiamine is particularly sensitive to thermal processing the published retention values range from 0 to 95% (Killeit, 1994). Wheat flour extruded with no added water suffered large thiamine losses, and increased barrel temperature decreased the vitamin only at the slowest feed rate used (250 g/min versus 500 and 750 g/min) (Andersson and Hedlund, 1990). In the same study, extrusion conditions did not affect the content of riboflavin (B2) or niacin ascorbic acid (C) decreased with higher temperatures at 10% moisture. Since enriched wheat flour is an important source of B vitamins in the United States, care must be taken to protect these vitamins. Relatively little is known about the stability of synthetic vitamins compared with natural sources, or the effects of added vitamins as opposed to endogenous nutrients. 

However, various technologies have been developed that utilise extractions from oilseed meals and pulses as the raw material for the production of flours, protein isolates and protein concentrates. These technologies are mainly used in the processing of soybeans and, to a lesser extent, in the processing of peanuts, cotton, lupine and other oilseed meals. Additional sources of protein are whey, fishmeal and others. The final products can be various mixtures rich in proteins (often enriched by minerals and vitamins), which are mainly used in less-developed countries. 

To enrich foods with vitamin A (e.g. table oils, margarine, butter, dairy products and flour), synthetic and relatively stable retinyl acetate or retinyl palmitate (5-10) are used, p-carotene (5-4) is used as a lipophilic dye. 

The enrichment of white flour with thiamin has been effective in lessening thiamin deficiency in the United States, and elsewhere where practiced. It is more difficult, however, to obtain widespread enrichment of rice which requires impregnation of the individual grains with vitamin mix the enriched rice takes on the yellow color of riboflavin which is objectionable to some rice eaters. 

Minerals and vitamins—Products labeled enriched must contain prescribed amounts of iron, thiamin, and riboflavin, which may be (1) added as chemically pure compounds, or (2) supplied by optional ingredients such as dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour. Certain specified amounts of calcium and vitamin D are optional. 

Enrichment The most common practice is to add the specified amounts of iron, thiamin, riboflavin, and niacin in chemically pure form. However, the restoration of iron and three vitamins replaces only a few of the two dozen or more essential nutrients that are removed in substantial amounts during the conversion of whole wheat kernels into semolina or flour. 

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