Margarine vitaminization

Determination of Kj in oil, butter, and margarines Vitamin K in grains, cereals, fast-food breakfast, baked products Determination of phylloquinone in vegetables... 

Margarine > vitamin A + glycerol + salts of fatty acids... 

Food (miUc powder and gruel, eggs, fish, miUc and margarine) Vitamins Dj and D3 Saponification, LC on silica gel, RP-HPLC-UV 193... 

Com oil s flavor, color, stabiHty, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad appHcations (50%) and margarine formulations (35%). 

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). 

Analysis of vitamin content of food materials appears to be a developing field. B vitamins in rice were analyzed using a mobile phase which contained pentanesulfonic acid and heptanesulfonic acid (558). Although the peaks were not sharp, the separation of the vitamins was satisfactory. Vitamin D in fortified milk has b n analyzed after removal Of cholesterol and carotenes in a preliminary cleanup (559, 540). Vitamin A has been analyzed in margarine, infant formula, and fortified milk (541, 542). Reports of the analysis of other vitamins in food are few to te but this mode of analysis can be expected to rapidly expand in the future in light of the variety of vitamin determinations in formulations which have been done (see Section VIII,F,l). 

Vitamin D is converted in the liver and kidneys to 1,25-dihydroxyvitamin D, which is the hormone-active compounds. The principal physiological function is to maintain the serum calcium and phosphorus concentrations in a range that support cellular processes, neuromuscular function, and bone ossihcation [417], Only a few foods contain vitamin D in quantities that have an impact on the dietary intake hsh liver, hsh liver oils, fatty fish, and egg yolks. Thus, some countries practice fortihcation of certain foods with vitamin D, most often milk, margarine, and/or butter. 

Consume foods rich in vitamin E, including eggs, meats, milk, leafy vegetables, margarine, and vegetable oils and shortening... 

The major form of vitamin D in both cows and human milk is 25(OH)D3. This compound is reported to be responsible for most of the vitamin D in the blood serum of exclusively breast-fed infants. Whole cows milk contains only about 0.03 pg vitamin D per 100 g and 1 litre of milk per day will supply only 10-20% of the RDA. Therefore, milk is often fortified (at the level of c. 1-10 fig 1 ) with vitamin D. Fortified milk, dairy products or margarine are important dietary sources of vitamin D. The concentration of vitamin D in unfortified dairy products is usually quite low. Vitamin D levels in milk vary with exposure to sunlight. 

One of the best therapeutic approaches may be to prevent absorption of cholesterol from the intestines by inclusion of a higher fiber content in the diet.66 Supplementation with a cholesterol-binding resin may provide additional protection. Plant sterols also interfere with cholesterol absorption. Incorporation of esters of sitostanol into margarine provides an easy method of administration. Supplemental vitamin E may also be of value.q Another effective approach is to decrease the rate of cholesterol synthesis by administration of drugs that inhibit the synthesis of cholesterol. Inhibitors of HMG-CoA reductase,s hh (e.g., vaLostatin) iso-pentenyl-PP isomerase, squalene synthase (e.g.,... 

Medium vitamin A and procarotenoids content (1,000-10,000 I. U./100 grams). Apricot, beet greens, broccoli, butter, chard, cheese (except cottage), cherry (sour), chicory, chives, collards, cream, eel. egg yolk, endive, fennel, kale, kidney (beef. pig. sheep), leek greens, lettuce (butterhead and romaine), liver (pork), mango, margarine, melons (yellow), milk (dried), mustard, nectarine, peach, pumpkin, squash (acorn, butternut, hnbhard), sweet potato, tomato, watercress, whitefish. 

Medium Vitamin D content 100 1,0001. U./100 grams ). Egg yolk, herring, kippers, laid, mackerel,margarine, pilchards, salmon, sardine, shrimp, tuna. 

High vitamin E content (50-300 milligrams/]00 grams). Corn (maize) oil, cottonseed oil, margarine, safflower oil, soybean oil, wheat germ oil. 

The fat-soluble vitamins comprise vitamins A, D, E, and K, whose biological activities are attributed to a number of structurally related compounds known as vitamers. Also included are those carotenoids that are precursors of vitamin A. Recommended dietary allowances (RDAs) based on human epidemiological and experimental animal studies have been published in the United States for vitamins A, D, E, and K (1). Other countries and international bodies have compiled similar recommendations. In the United States and Canada, fluid milk is supplemented by law with vitamin D to a level of 400 international units per quart (10 /zg/0.95 L) to meet the RDA of 10 p%. Other commodities, such as margarine, milk products, ready-to-eat breakfast cereals, and dietetic foods, are commonly supplemented with vitamins A, D, and E. Except for infant formulas, vitamin K is not added to foods. The addition of vitamins to a particular processed food is intended to provide a specific proportion of the RDA. 

Foods are supplemented with vitamin A in the form of standardized preparations of synthetic fatty acyl esters, nowadays chiefly retinyl palmitate. The preparations are available commercially as either dilutions in high-quality vegetable oils containing added vitamin E as an antioxidant or as dry, stabilized beadlets in which the vitamin A is dispersed in a solid matrix of gelatin and sucrose or gum acacia and sucrose. The oily preparations are used to supplement fat-based foods such as margarines the dry preparations are used in dried food products such as milk powder, infant formulas, and dietetic foods (24). 

A mixture of petroleum ether/diethyl ether (1 + 1) is suitable for extracting vitamin D from the unsaponifiable material and allows vitamins A and D to be coextracted. For the determination of vitamin D alone in fortified milks, margarine, and infant formulas, Thompson et al. (70) extracted the unsaponifiable matter three times with hexane in the presence of a 6 4 ratio of water to ethanol. The combined hexane layers were then washed with 55% aqueous ethanol, after the initial 5% aqueous KOH and water washes, to remove material, including 25-hydroxyvitamin D, that was more polar than vitamin D. This extraction process was based on partition studies that showed that insignificant amounts of vitamin D were extracted from hexane by aqueous ethanol when the ratio of ethanol to water was less than 6 4. 

Where silica columns have been utilized to determine vitamin A in margarine (83) and cheese (146), the sole carotenoid, /3-carotene, which is eluted near the solvent front, can be determined at the same time. Apart from such applications, silica is an unsuitable stationary phase for carot-... 

JN Thompson, G. Hatina, WB Maxwell, S. Duval. High performance liquid chromatographic determination of vitamin D in fortified milks, margarine and infant formulas. J Assoc Off Anal Chem 65 624-631, 1982. 

PJ van Niekerk, SCC Smit. The determination of vitamin D in margarine by high performance liquid chromatography. J Amer Oil Chem Soc 57 417-421, 1980. 

K Aitzetmiiller, J Pilz, R Tasche. Fast determination of vitamin A palmitate in margarines by HPLC. Fette Seifen Anstrichm 81 40-43, 1979. 

JN Thompson, WB Maxwell. Reverse-phase high-pressure liquid chromatography of vitamin A in margarine, infant formula, and fortified milk. J Assoc Off Anal Chem 60 766-771, 1977. 

M Rychener, P Walter. A simplified and improved determination of vitamin D in fat, oil and margarine by HPLC. Mitt Gebiete Lebensm Hyg 76 112-124, 1985. (In German). 

H Johnsson, B Halen, H Hessel, A Nyman, K Thorzell. Determination of vitamin D3 in margarines, oils and other supplemented food products using HPLC. Int J Vitam Nutr Res 59 262-268, 1989. 

MM Delgado Zamarreno, A Sanchez Perez, MC Gomez Perez, J Hernandez Mendez. Automatic determination of liposoluble vitamins in butter and margarine using Triton X-100 aqueous micellar solution by liquid chromatography with electrochemical detection. Anal Chim Acta 315 201-208, 1995. 

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. 

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