Food enrichment

The bulk of the industrial supply of the calcium salt of (R)-pantothenic acid is used in food and feed enrichment. Food enrichment includes breakfast cereals, beverages, dietetic, and baby foods. Animal feed is fortified with calcium-(R)-pantothenate which functions as a growth factor. 

Riboflavin is widely used in the pharmaceutical, food-enrichment, and feed-supplement industries. Riboflavin USP is adininistered orally in tablets or by injection as an aqueous solution, which may contain nicotinamide or other solubilizers. As a supplement to animal feeds, riboflavin is usually added at concentrations of 2—8 mg/kg, depending on the species and age of the animal (see Feeds AND FEED ADDITIVES). 

Mantzioris, E., Cleland, L.G., Gibson, R.A., Neumann, M.A., Demasi, M., and James, M.J. 2000. Biochemical effects of a diet containing foods enriched with n-3 fatty acids. Am. J. Clin. Nutr. 72, 42-48. 

The free base is unstable, and two derivatives of thiamin are commonly used in food enrichment and pharmaceutical preparations thiamin chloride hydrochloride (generally known simply as thiaminhydrochloride) and thiamin mononitrate. The mononitrate is less hygroscopic than the chloride hydrochloride and is the preferred form for food enrichment. There is considerable difficulty in interpreting much of the literature on thiamin requirements, because many authors quote mg of thiamin, without specifying whether it was as the free base, the chloride hydrochloride, or the equivalent amount of free base. Because the Mr of free thiamin is 266.4, and that of the chloride hydrochloride is 337.3, this confusion can result in errors of the order of 26%. 

Tikkanen, M.J. et al.. Effect of a diet based on low-fat foods enriched with nonest-erified plant sterols and mineral nutrients on serum cholesterol. Am. J. Cardiol, 88, 1157, 2001. 

A special Royal Decree of March 1992 regulates food supplements. This Decree s goal is to rule out the grey zone of vitamins, minerals, amino acids, lipids and food enriched by nutrients. 

Wallace, J.M., McCabe, A.J., Robson, P.J., Keogh, M.K., Murray, C.A., Kelly, P.M., Marquez-Ruiz, G., McGlynn, H., Glimore, W.S. and Strain, J.J. (2000) Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil. Ann. Nutr. Metab. 44 157-162. 

Foods enriched with vitamins and minerals, usually up to 100% of the DRI. 

Dietary supplements and fortified foods enriched with nutrients not natural to the food. 

Kew, S., Banerjee, T., Minihane, A.M., Finnegan, Y.E., Muggli, R., Albers, R., Williams, C.M., and Calder, P.C. 2003. Lack of effect of foods enriched with plant- or marine-derived n-3 fatty acids on human immune function. Am. J. Clin. Nutr. 77, 1287-1295. 

This chapter mentions some iron chemistry Important to its bioavailability and the changes which may be induced by food processing. The reader may refer to the chapter by Spiro and Saltman (1) for a discussion of inorganic iron chemistry. This author has critically reviewed the iron sources used for food enrichment earlier (2). A good review of the chemistry of iron in myoglobin has been published by Livingston and Brown (3). Forth and Rummel (4) have made available an extensive review on iron absorption and factors which affect iron absorption. 

Table II. Iron sources currently used In food enrichment and their relative biological values (RBV) based upon direct feeding.

An extensive series of studies performed at the FDA Division of Nutrition established a wide range of bioavailabilities for the iron sources used in food enrichment (8-12). However, the rank in Table 11 was based on direct feeding of the iron source to test animals. The impact of food processing or of the food matrix on iron bioavailability is not apparent in these rankings. Large differences in bioavailability between iron sources will become smaller or change completely as a result of some types of processing, while other processes have little effect. 

Fig. 1. Three biosynthetic pathways for major polyunsaturated fatty acids in mammals (desaturation, chain-elongation and chain-shortening steps). The site of desaturase action is shown by A9, A6, or A5. The major polyunsaturated fatty acids found in tissue lipids are linoleic (LA), arachidonic (ARA), docosapentaenoic (DPA), a-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Fatty acids are designated by the carbon chains the number of double bonds, and the position of the first double bond from the methyl terminus, as n-9, n-7, n-6, or n-3. Typical foods enriched with the indicated fatty acids are also shown.

As a more enlightened public becomes increasingly aware of the need for adequate nutrition, the field of foods enriched or fortified with vitamins and amino acids will assume still greater importance in the years to come. It is conceivable that as these markets grow and as public education in nutrition progresses, there will be a consumer demand for foods with guaranteed, standardized nutritional value. 

Newton, I.S., 1996, Food enrichment with long-chain n-3 PUFA, Inform, 7(2), 169. 

Seaweeds are a good source of some water- (Bj, B2, B,2, C) and fat-soluble (P-carotene with vitamin A activity, vitamin E) vitamins. To ensure that the adequate intake of all vitamins is received in the diet, people (especially peopleon specialdiet, strict vegetarians, and vegans) can consume foods enriched with vitamins, for example, in the form of functional foods with vitamins as nutraceuticals, extracted from natural sources such as seaweeds. Seaweed vitamins are important not only due to their biochemical functions and antioxidant activity but also due to other health benefits such as decreasing of blood pressure (vitamin C), prevention of cardiovascular diseases (P-carotene), or reducing the risk of cancer (vitamins E and C, carotenoids). 

Their capacity to decrease serum low-density lipoprotein (LDL) cholesterol levels and, thus, in protecting against CVD, has led to the development of functional foods enriched with plant sterols. At present, several functional products, such as spreadable fats, yoghurts, and milk, with free phytosterols or phytosteryl fatty acid esters or phytostanyl fatty acid esters added at high levels, are available in the market, especially in several European countries. ... 

Yazawa, K. (2001) Recent Development of Health Foods Enriched with DHA, ERA and DPA in Japan, World Rev. Nutr. Diet 88,249 252. 

A., and Moltke, S. (2013) Food Enrichment with Omega-3 Fatty Acids, pp. 

Food enrichment with omega-3 fatty acids... 

Producing food enriched in CLA can be accomplished with appropriate feeding regimens however, to achieve this purpose, several factors have to be considered in order to avoid negative changes to other parameters of the product - for instance, reducing... 

Hennessy, A. A., Ross, R. P., Stanton, C., Devery, R., Murphy, J. J. (2007). Development of dairy based functional foods enriched in conjugated linoleic acid with special reference to rumenic acid. In M. Saarela (Ed.), Functional dairy products (pp. 443 94). New York, NY, USA CRC Press. 

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