Salt, fortified

In France, the first controlled experiment using salt fortified with 0.1—0.5 g potassium iodide per kilogram of salt was carried out on goitrous famihes. The treatment, however, fell into disrepute because of symptoms of excess thyroid secretion due to high dosage. 

In 1982 an application was received by the National Board of Health for an authorization to place table salt fortified with iodine on the market. As food policies were that vitamins and minerals should not be added to food without documentation of a need for this, no authorization was given. However, it was legal to add iodine (mostly 150 pg) to vitamin-plus-mineral tablets, and such supplements were (and are) taken by a considerable part of the population (Knudsen et aL, 2002d). 

Certain food additives contain iodine. For example, potassium iodate and calcium iodate are components of preparations for stabilising dough. The synthetic red food colouring erythrosine contains 58% iodine (fouriodineatomsinthemolecule).Therefore, foods coloured using this pigment have a higher iodine content, but the bioavailability of erythrosine iodine is low (2-5%). The content of iodine in foods and meals may also increase with the use of table salt fortified with iodine (as sodium iodide or sodium iodate). The iodine concentration in table salt is 20-50 mg/kg. 

Vitamin A (845 RE/L) and vitamin D (913 RE/L) may be added to fortify evaporated milk. Other possible ingredients are sodium citrate, disodium phosphate, and salts of carrageenan. Phosphate ions maintain an appropriate salt balance to prevent coagulation of the protein (casein) during sterilization. The amount of phosphate added depends on the amount of calcium and magnesium present. 

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. 

Frozen Egg Products. Frozen egg products include egg white, plain whole egg, whole egg with yolk added (ie, fortified), plain egg yolk, fortified whole egg with com symp, sugared egg yolk, salted egg yolk, salted whole egg, and scrambled eggs and omelets. Egg products are frozen in a blast freezer at —40 C for up to 72 h, and then held for storage at —24 C (see Refrigeration and refrigerants). They are used by large and small bakeries and for other uses. 

Benzylpenicillin is rapidly absoibed and rapidly excreted However, certain sparingly soluble salts of benzylpenicillin (benzathine, benethamine and procaine) slowly release penicillin into the circulation over a period of time, thus giving a continuous high concentration in the blood. Simultaneous administration of benzylpenicillin (see Fortified Proeaine Penieillin, BP) may be given initially. 

Niclosamide, formulated as the ethanolamine salt, was determined in formulations and the impact of residues on the environment assessed [82], Efficient (>85%) phase-transfer, N, Odimethylation of niclosamide and the synthesized 5-deschloro analog internal standard, followed by gas-liquid chromatography separation and electron-capture detection, permitted the determination of as little as 10 ppb analyte in fortified, stagnant water. 

The RQ flex test kit (Merck) which uses specific test strips is useful for the semi-quantitative determination of several analytes. D(+) ascorbic acid can be determined in fortified food products with an accuracy of 85-115% (unpublished data), however the procedure cannot be applied to coloured food products. Added iron salts may be extracted from food products with dilute sulphuric acid and adjusted to pH2 with NaOH solution. Fe3+ is reduced to Fe2+ with ascorbic acid. Fe2+ reacts with Ferrospectral to form a red-violet complex. An internal calibration is provided on a barcode which is read by the RQ-flex reflectometer prior to any measurements. This avoids the need to calibrate the instrument with standard solutions. 

CCM indexed to an equimolar Ca dose of milk (Ca index for milk set at 100) consistently exceeded that of milk (138), other dairy products (86-100), Ca salts used as fortificants (86-93), Ca-fortified soy milk (77), and other vegetable sources (18-103). 

Pharmacokinetic mettiods used to assess the bioavailability of two Ca salts used to fortify OJ. Subjects tested 3x s, 2x s witti one fortification, and lx wifii file other (random sequence) 4-week wadiout between treatments... 

Edmondson et al (1971), who studied the enrichment of whole milk with iron, found that ferrous compounds normally caused a definite oxidized flavor when added before pasteurization. Aeration before addition of the iron reduced the off-flavor. The authors recommended the addition of ferric ammonium citrate followed by pasteurization at 81 °C. Kurtz et al. (1973) reported that iron salts can be added in amounts equivalent to 20 mg iron per liter of skim milk with no adverse flavor effects when iron-fortified dry milk is reconstituted to skim milk or used in the preparation of 2% milk. Hegenauer et al. (1979A) reported that emulsification of milk fat prior to fortification greatly reduced lipid peroxidation by all metal complexes. These researchers (Hegenauer et al. 1979B) concluded that chelated iron and copper should be added after homogenization but before pasteurization by a high-temperature-short-time process. 

Sewage wastes contain as much as 4 ppm of vitamin Bi2 (Hoover et al. 1952B Miner and Wolnak 1953). Although frowned on for aesthetic reasons as a source of vitamin Bi2 for human nutrition, wastes from activated sludge processes may well provide the cheapest source for preparation of vitamin Bi2 concentrates used in cattle feed. Symbiotic growth of lactic and acetic acid bacteria has been recommended for producing sour milk products biologically enriched with vitamin Bi2 (Rykshina 1961). Acetic acid bacteria cultured in whey fortified with cobalt salts led to an 80-fold increase in vitamin B12. Propionic acid bacteria in skim milk supplemented with dimethylbenzimidazole increased the vitamin content by 300-fold. 

Nutrients. In the United Slates, foods are either restored, enriched, or fortified with nutrients. The enrichment program followed in the United States is (I) the enrichment of Hour, bread, and degerminated and while rice using thiamin, C12H11N5O4S, riboflavin. CiiHjnNrNaOgP. niacin, CsHsN02. and iron (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (3) the addition of vitamin D to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A, CjnH.rnG, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine to table salt and (6) the addition of fluoride to areas in which the water supply has a low fluoride content. 

Since the early days of machine made paper in the first half of the nineteenth century, the most widely applied method of Internal sizing has been the use of naturally occurring resinous materials ("rosins") in conjunction with an aluminium salt, usually aluminium sulphate (called "alum" by paper-makers). Various forms of rosin sizes (rosin soaps, rosin emulsions, fortified rosins) have been developed over the years to improve the process, but these variants still involve the use of alum as a means of ensuring that fibres retain a layer of size. 

With these newer methods of protein separation and amino acid analysis he prepared serum protein fractions by serial salting out with ammonium sulfate and by the Sober and Peterson DEAE cellulose columns (42), using the sera of reptile, fowl, and mammalian blood. Some of the amino acid analyses were carried out by the automatic amino acid methods of Hirs, Moore, and Stein (18). Fortified with this plethora of data, Block now had the opportunity to re-examine not only the ratio of the basic amino acids, but at least 12 amino acids in a variety of protein fractions prepared by at least two different procedures. With the aid of a statistician he determined the significance of the constancy of the molar ratios of pairs of amino acids and found that in spite of the marked variation of the absolute amounts of an amino acid, the molar ratios of certain pairs remain relatively constant among the numerous protein components of animal sera. 

---