Product fortification

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

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. 

Vitamin A is manufactured by Hoffmaim-La Roche (Switzerland), BASF (Germany), and Rhc ne-Poulenc (France), as well as by some smaller suppliers in India, China, and Russia. The worldwide production is estimated to be 2500 to 3000 metric tons. About three-quarters of this production is for animal feed the remainder is for food fortification and pharmaceuticals (qv). The main trade names of feed products are Rovimix, Lutavit, and Microvit. Prices depend on appHcation forms and are approximately 60— 70/10 lU retinol (1995) ie, 200— 233/10 RE. One lU is equivalent to 0.300 )lg of aH-Zra/ j -retinol and 1 RE is equivalent to 1 ) g of all-retinol. 

Optimization of nourishment for the population of Ukraine is a key factor in improving the health of the nation. Therapeutic and preventive significance of the fortificated food products depends on keeping to the scientifically substantiated regulated levels of fortification. Taking into consideration the above-mentioned, a sanitary and chemical control of the quality of the fortificated products seems to be of great importance. 

Thus the above methods allow to realize a sanitary and chemical control of the quality of the products which have been fortificated by iodine and selenium. 

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. 

A monitoring system has been established to determine 90 pesticides including anilides and 10 related degradation products in river water. Pesticide residues in the water sample are collected on a PS-2 cartridge (265-mg) at a flow rate of 10 mL min, eluted with 3 mL of acetone, 3 mL of n-hexane and 3 mL of ethyl acetate successively, and determined by GC/MS. Overall recoveries ranged from 72 to 118%. Recoveries of mepronil, naproanilide, propanil and flutolanil at fortification levels of 0.1 and 2 mg kg Mn water by this method were 80-112%. The LODs were 0.01 -0.1 pg L ... 

Field fortification (commonly referred to as field spiking) is the procedure used to prepare study sample matrices to which have been added a known amount of the active ingredient of the test product. The purpose for having field fortification samples available in a worker exposure study is to provide some idea of what happens to the test chemical under the exact environmental field conditions which the worker experiences and to determine the field storage stability of the test substance on or in the field matrix materials. Field fortifications do not serve the purpose of making precise decisions about the chemical, which can better be tested in a controlled laboratory environment. The researcher should not assume that a field fortification sample by its nature provides 100% recovery of the active ingredient at all times. For example, a field fortification sample by its very nature may be prone to cross-contamination of the sample from environmental contaminants expected or not expected to be present at the field site. 

Biological fluids such as urine should be collected from individuals with no known exposure to the active ingredient of the test product. These samples should be collected in tarred 2-4-L jars or vessels with nonleak lids and stored in a freezer or in a cooler of dry-ice away from any test product or treated samples until used for tield fortification. 

One issue that is of some importance when considering the makeup of field fortification solutions is whether to use the technical form of the active ingredient in solvent or the formulated test product in a carrier such as water. This issue has been a point of contention for many years among scientists who perform and evaluate such studies. There are some advantages and disadvantages to either choice. 

The use of formulated material (generally suspended in water) allows the researcher to work with the form of the test material that will be the most commonly encountered under field conditions. The formulated material would be found under most circumstances on field surfaces and in the air after treatment of the field with the test product. The greatest problem with the use of formulated product in water as a field fortification suspension is the maintenance of the homogeneity of the field fortification suspension. To maintain the homogeneity of the active ingredient in the field fortification suspension, one should shake the field fortification suspension vigorously for at least one minute and immediately withdraw the aliquot for the field spike from the fortification suspension just prior to fortification of the sample. 

The LOD for the HPLC method for acetamiprid and its degradation products (IM-1-2, IM-1-4 and IC-0) in soil is 0.01 mgkg The recoveries of these compounds at a fortification level of 0.1 mgkg ranged from 70 to 95%. 

Field fortifications were prepared to check the field/storage stability of the dermal dosimeters, handwashes, and air filters. The field fortifications were prepared using the formulated product undiluted for "high" level spikes and diluted with water (-1 pg/mL chlorpyrifos) for the "low" level field spikes. Field fortification solutions for urine were prepared from a 3,5,6-TCP standard in acetonitrile utilizing an 1.2-pg/mL solution for the "high" field fortifications and an -0.01-ug/mL solution for the "low" level fortifications. 

Iron-deficiency anaemia results from a discrepancy between iron availability and the amount required for production of red blood cells. The causes of acquired iron deficiency in so-called underdeveloped and developed countries must be differentiated. In underdeveloped countries, the main causes of iron deficiency are (a) the poor availability of iron in the diet due to low haem and high fibre and phytate content (D Souza et ah, 1987), and (b) chronic blood loss due to hookworm, schistosomiasis and malaria (Stoltzfus et ah, 1997 Olsen et ah, 1998 Dreyfuss et ah, 2000). Inflammation and vitamin A deficiency often interfere with the above causes of iron deficiency, causing a mixed type of anaemia. In underdeveloped countries diet improvement, iron fortification of natural foods and eradication of parasites will have a much higher impact than will refinement of diagnostic procedures and therapy of iron-deficiency anaemia. 

A gas liquid chromatographic (GLC) method was described for determining residues of Bayer 73 (2-aminoethanol salt of niclosamide) in fish muscle, aquatic invertebrates, mud, and water by analyzing for 2-chloro-4-nitroaniline, a hydrolysis product of Bayer 73 [83]. Residues were extracted with acetone-formic acid (98 + 2), and partitioned from water samples with chloroform. After sample cleanup by solvent and acid base partitioning, the concentrated extract was hydrolyzed with 2N NaOH and H202 for 10 min at 95°C. The 2-chloro-4-nitroaniline was then partitioned hexane ethyl ether (7 + 3) and determined by electron capture GLC. Average recoveries were 88% for fish, 82% for invertebrates, 82% for mud, and 98% for water at 3 or more fortification levels. 

Applications and uses of high protein legume flours in fortification of fried and baked goods and other food products for both Western and traditional diets of developing countries are covered in greater detail in Chapters 2-6. To achieve the balance needed in a treatise on food proteins and to include information... 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

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. 

In the same food/beverage matrices, the Ca source used for fortification of the system can significantly influence the amount of Ca that is bioavailable. A product s label generally states the amount of Ca added to a fortified product however, this is not always a good indicator of what the consumer can expect to be absorbed or bioavailable following... 

Various constituents in plant foods can impede Ca absorption. Plant-based diets can be high in oxalate and phytate, which are recognized as inhibitors of Ca absorption. In fact, Ca absorption is considered to be inversely proportional to oxalic acid content of the food (Weaver et al, 1999). Phytic acid poses Ca absorption problems for those species imable to endogenously synthesize phytase (e.g., humans, birds, and pigs). The Ca in CCM is chelated with the citrate and malate anions, which may make CCM less reactive than other sources of Ca toward food components known to interact with Ca " cations. For example, Lihono et al (1997a) reported data suggesting that the Ca in CCM may be less likely to complex with phytates than other Ca salts. Qn this basis, CCM may be more appropriate for the fortification of soy or other phytic acid-containing products. 

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