Fortification of food

It is generally assumed that adequate vitamin levels in humans can be obtained through a balanced diet. However, ongoing studies continue to indicate that the majority of the U.S. population is not receiving even the RDA through diet. Supplementary vitamins are thus provided for fortification of foods (20) and as oral or parenteral dosage forms. 

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. 

C Bower, NJ Wald. Vitamin B12 deficiency and the fortification of food with folic acid. Eur J Clin Nutr 49 787-793, 1995. 

Fergus M. Clydesdale and Kathryn L. Wiemer (eds), Iron Fortification of Foods. 1985. Robert V Decareau, Microwaves in the Food processing Industry. 1985. 

For prevention of disease in the elderly, the pregnant, or other susceptible groups, national fortification of food with vitamin B12 appears sensible and inexpensive but at present is not used and, in the absence of population screening s unlikely to be mandated by governmental edict. In general terms, the hematological manifestations of vitamin B12 deficiency are rapidly and fully correctable, although deficiencies of other micronutrients such as iron, folic acid, pyridoxine, copper, or vitamin C may be unmasked in the process and may limit the bone marrow s response until they are also corrected. 

Manufacturers also commonly convert the phenol form of the vitamins (with a free hydroxyl group) to esters, using acetic or succinic acid. The fortification of foods and feeds with oc-tocopherol esters is common because they are more stable and provide vitamin E activity when consumed. 

Synthetic ergocalciferol is used for enrichment and fortification of foods its metabolic fate is the same as that of dietary cholecalciferol. Except where there are known to be differences between the two vitamers, it is assumed that aU of the following discussion applies equally to ergocalciferol and cholecalciferol. There are few rich dietary sources of vitamin D, and the major source is usually photosynthesis in the skin. Dietary vitamin D is absorbed in chylomicrons and taken up rapidly by the liver as chylomicron remnants are cleared from... 

Positions of the American Dietetic Association enrichment and fortification of foods and dietary supplements. J Am Diet Assoc 1994 94(6) 661-3. 

Vitamin D deficiency results in rickets in infants and children as a result of inadequate calcification of bones. In adults, osteomalacia most often occurs during pregnancy and lactation. Rickets is rare in the United States because of fortification of foods. Deficiencies in the elderly, however, result from underexposure to. sunlight. 

O Brien, A. and Roberton, D. 1993. Vitamin Fortification of Foods—Specific Applications, in The Technology of Vitamins in Food. Ottaway, P.B. (ed.) Glasgow, UK Blackie Academic Professional, pp. 114—130. 

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. 

Fortifying foods with minerals and vitamins is becoming more and more common. Mineral deficiency is one of the most important nutritional problems in the world. The best method to overcome this problem is to make use of an external supply, which may be nutritional or supplementary, like the fortification of foods with highly bioavailable mineral sources. Major interests of mineral encapsulation are linked to the fact that this technique enables to reduce mineral reactions with other ingredients, when they are added to dry mixes to fortify a variety of foods, and it can also incorporate time-release mechanisms of the minerals into the formulations. For example, iron is the most difficult mineral to add to foods and ensure adequate absorption, and iron bioavailability is severely affected by interactions with food ingredients (e.g., tannins, phytates, and polyphenols). Additionally, iron catalyses the oxidative degradation of fatty acids and vitamins (Schrooyen et al., 2001). 

Properties Wh. powd. pract. odorless sol. 1% in water m.w. 154.14 pH 5.5-7.5 Uses Dietary supplement for calcium fortification of foods pH control agent in foods calcium source in tablets for mineral enrichment... 

Hazardous Decomp. Prods. Heated to decomp., emits very toxic fumes of NOx and HCI Uses Dietary supplement, nutrient for pharmaceuticals and vitamin fortification of foods, beverages, infant formula antistat in... 

Plant sterols and their saturated derivatives, known as stanols, are considered to be cholesterol reducers (Turnbull et al, 1999). Recently, there is an increasing trend in fortification of foods with plant sterols and stanols. However, the consumption of optimal dose of stanols for their beneficial effects in humans is of high importance. 

The most stable form of the vitamin is pyridoxal, and this form is used for vitamin fortification of food. Vitamin 85 loss is 45% in cooking of meat and 20-30% in cooking of vegetables. During milk sterilization, a reaction with cysteine transforms the vitamin into an inactive thiazolidine derivative (Formula 6.12). This reaction may account for vitamin losses also in other heat-treated foods. 

It is difficult to determine requirements for dietary vitamin D, as the major source is synthesis in the skin. The main criterion of adequacy is the plasma concentration of calcidiol. In elderly subjects with little sunlight exposure, a dietary intake of 10 fg of vitamin D per day results in a plasma calcidiol concentration of 20 nmol/L, the lower end of the reference range for younger adults at the end of winter. Therefore, the reference intake for the elderly is 10 Jg/day. Average intakes of vitamin D are less than 4 Jg/day, so to achieve an intake of 10 Xg/day will almost certainly require either fortification of foods or the use of vitamin D supplements. 

For fortification of foods and feeds (such as with vitamins and lipid antioxidants) and for pharmaceutical purposes, synthetic racemic a-tocopherol and its esters or a mixture of natural o-tocopherok obtained as a byproduct of refining (deodorisation) of oils from... 

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