Food additives nutritional supplements

Although iodine in oceans is only 0.8% of the total iodine on the earths crust (Muramatsu and Wedepohl, 1998), it enters the human food chain via three important processes (1) the evaporation of iodine from seawater into the air, its subsequent deposition onto soils and in fresh water, and final incorporation into terrestrial plants and animals (2) a higher incorporation into microorganisms, seaweeds, and fish, which are used as food and nutritional supplements and (3) extraction of iodine from pore water that contains no sediments and higher concentrations of iodine and using it for various purposes, e.g., as an additive to edible salt. 

Vitamins are sold for direct appHcation to foods and animal feeds. In addition, they are further processed into nutritional supplements. This last market is particularly significant in the United States. In many other countries, vitamins are regulated as dmgs, leading to a much lower supplement usage. 

By definition, a nutraceutical (derived from the term nutritional pharmaceutical ) is a foodstuff (fortified food or dietary supplement) that is held to provide health or medical benefits in addition to its basic nutritional value [1], Nutraceuticals derived from botanicals deliver a concentrated form of presumed bioactive agents from plants that are not generally part of the food supply. The term nutraceutical has no regulatory definition. Similarly, functional foods, as defined by the International Life Sciences Institute (ILSI), are foods that by virtue of physiologically active food components, provide health benefits beyond basic nutrition [2], For the purposes of this review, these two terms will be differentiated by the form in which they are consumed. Nutraceuticals refers to dietary supplements most often found in pill or capsule form functional foods are ingested as part of a normal food pattern. Both are intended to provide beneficial effects beyond their nutritional value, and contribute to an improved state of health and/or reduction of risk of disease. 

Food additives such as preservatives, sweetening agents, flavours, antioxidants, edible colours and nutritional supplements are added to the food to make It attractive, palatable and add nutritive value. Preservatives are added to the food to prevent spoilage due to microbial growth. Artificial sweeteners are used by those who need to check the calorie Intake or are diabetic and want to avoid taking sucrose. 

All basic magnesium phosphates find apphcations in plastics as stabilizers. Other than this, monobasic salt is used in fireproofing wood. The dibasic phosphate is a food additive and also a laxative. The tribasic phosphate is an antacid and a nutritional food supplement. The compound also is an adsorbent and a pohshing agent in dental work. 

Food and feed additives, also known as dietary supplements, are minor ingredients added to improve the product quality. Most commonly, the effects desired relate to color, flavor, nutritive value, taste, or stability in storage. The market sizes are estimated to be 20 billion each for food and for feed additives, respectively. The major customers for the food additives are the big food companies Ajinomoto, Danone, Kraft, and Nestle, mentioned at the beginning of the chapter. With the exception of Ajinomoto, these companies are rarely backward-integrated. As they prefer to use natural ingredients rather than synthetic ones, they are not very important customers of the fine-chemical industry. Premixers, that is, enterprises that prepare ready-to-use mixtures of nutrients for the farmers who raise cattle, pigs, and chicken, are the main users of feed additives. 

Dietary supplement ingredients were removed from the FDA s food additive regulations in 1994 with the passage of the Dietary Supplement Health and Education Act (DSHEA) creating a more favorable, less onerous process (FDA premarket notification) with the advantage that labels and labeling were permitted to provide statements of nutritional support but, these materials are prohibited from being represented for the use as a conventional food . 

It is also used as a food additive in baking powders and wheat flours where it serves to retain the proper acidity of the food product to which it is added. It is also used, like the dibasic form, as a nutritional supplement in processed foods. 

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