Food, additives fortification

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. 

Although the benefits of many functional ingredients have yet to be proven, there is a possibility for new health problems to arise if the market for fortified functional foods continues to expand. Some consumers may ingest excessive amounts of certain nutritional food additives such as iron, which could lead to an increased incidence of hemachromatosis in genetically predisposed people. Fortification with specific carotenoids may competitively inhibit the bioavailability of other carotenoids, perhaps leading to adverse physiological consequences. 

At the request of the Codex Committee on Food Additives and Contaminants at its thirty-eighth session (Codex Alimentarius Commission, 2006), the Committee re-evaluated the safety of sodium iron(lll) ethyienediaminetetraacetic acid trihydrate (in short, sodium iron EDTA) as to its use for iron fortification. 

The Committee concluded that sodium iron EDTA is suitable for use as a source of iron for food fortification to fulfil the nutritional iron requirements, provided that the total intake of iron from all food sources including contaminants does not exceed the PMTDI of 0.8 mg/kg bw (Annex 1, reference 62). Additionally, the total intake of EDTA should not exceed acceptable levels, also taking into account the intake of EDTA from the food additive use of other EDTA compounds. An ADI of 0-2.5 mg/kg bw was previously established for the calcium disodium and disodium salts of EDTA, equivalent to up to 1.9 mg EDTA/kg bw (Annex 1, reference 32). A preliminary exposure assessment based on suggested levels of fortification for sodium iron EDTA indicates that the intake of EDTA in infants and children up to the age of 13 already is at or exceeds the upper limit of the ADI for EDTA. 

The nutritional value of a proteia can be improved by the addition of amino acids of low abundance ia that proteia. Thus the fortification of plant proteias such as wheat, com, and soybean with L-lysiae, DL-methionine, or other essential amino acids (L-tryptophan and L-threonine) is expected to alleviate some food problems (11). Such fortification has been widespread ia the feedstuff of domestic animals. 

Freeze-dried tomato powders obtained from whole tomato fruits and from their pulp after centrifugation, containing 474 and 5399 pg/g dry weight, respectively, were developed for use as additives for food fortification. Cis isomers of lycopene were determined in only a few smdies. The 5-cis-, 9-cis-, and 13-d5 --El5-d5 -lycopene were the isomers found in commercial tomato products. The structures of lycopene cis isomers are shown in Figure 4.2.1 and the structure of the dll-trans isomer is displayed in Figure 6.2.1 in Chapter 6. 

Lavelli, V. et al.. Properties of tomato powders as additives for food fortification and stabilization, J. Agric. Food Chem., 49, 2037, 2001. 

The infrared technique has been described in numerous publications and recent reviews were published by Davies and Giangiacomo (2000), Ismail et al. (1997) and Wetzel (1998). Very few applications have been described for analysis of additives in food products. One interesting application is for controlling vitamin concentrations in vitamin premixes used for fortification of food products by attenuated total reflectance (ATR) accessory with Fourier transform infrared (FTIR) (Wojciechowski et al., 1998). Four vitamins were analysed - Bi (thiamin), B2 (riboflavin), B6 (vitamin B6 compounds) and Niacin (nicotinic acid) - in about 10 minutes. The partial least squares technique was used for calibration of the equipment. The precision of measurements was in the range 4-8%, similar to those obtained for the four vitamins by the reference HPLC method. 

Much of the current research has centered upon the role of phytic acid on zinc and iron bioavailability (110-124). Work performed at the authors institution with several different types of soy foods suggests that phytic acid is a major factor affecting availability of zinc from foods derived from the legume (110-114). In addition, it appears that endogenous zinc in high-phytate foods may be a limiting factor in optimal utilization of these foods for man. We have found that fortification of soy foods (under proper conditions) with zinc, iron, magnesium, or calcium results in excellent... 

All these attributes and a number of others continue to characterise the current food trends. Additionally, health, wellness, variety and anti-aging are the major driving forces of today s functional foods. Never before has the consumer been so sensitive to the correlation between health consciousness, diet and long life, nutrition and fortification with a simultaneous acceptance and growing consumption of better tasting, ready-to-use convenience foods [12, 13]. 

Use Biochemical and nutritional research, pharmaceuticals, culture media, fortification of foods and feeds (wheat flour), nutrient and dietary supplement, animal feed additive. 

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. 

Beilstein Handbook Reference) AI3-26523 Aminutrin BRN 1722631 (S)-a,E-Diaminocaproio acid EINECS 200-294-2 h-Lys-oh Hexanoic acid, 2,6-diamino-, (S)- HSDB 2108 Lisina LYS Lysine o-Lysine L-Lysine (S)-Lysine Lysine acid Lysine, L- Lysinum L-Norleucine, 6-amino-. Biochemical and nutritional research pharmaceuticals, culture media, fortification of foods and feeds, nutrient supplement, animal feed additive. White solid dec 224.5° (a]8°" 14.6° pKi = 2.20 soluble in water, insoluble in common neutral solvents. Degussa AG Greeff R.W, S Co, Indofine Cham. Co. Inc. Sigma-Aldrich Fine Chem. Walton Pham. 

Several fortification programs focus on the addition of the nutrient to the food and the stability under storage conditions, but not on the bioavailability. Considering that multiple micronutrient deficiencies coexist, fortification programs should also be aligned to provide solutions with multinutrient fortificants. The issues can only be dealt with if there is a concerted effort on the part of the industry, research establishments and the government. 

---