Thiamin flour enrichment

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). 

Ma JJ and Truswell AS (1995) Wernicke-Korsakoff syndrome in Sydney hospitals before and after thiamine enrichment of flour. Medical Journal of Australia 163, 531-4. 

Thiamine Mononitrate, U5P. Thiamine mononitrate, thiamine nitrate, vitamin B mononitrate, is a colorless compound. It is soluble in water (1 35) and slightly soluble in alcohol 2% aqueous solutions have a pH of 6.0 to 7.1. This salt is more stable than the chloride hydrochloride in the dry state, less hygro.scopic, and recommended for multivitamin preparations and enrichment of flour mixes. 

Enrichment. Vitamins and minerals, such as vitamin D, thiamin, and niacin, are added to fortify milk and flour. 

Small amounts of thiamine and its phosphates are present in most plant and animal tissue, but more abundant sources are unrefined cereal grains, liver, heart, kidney, and lean cuts of pork. The enrichment of flour and derived food products, particularly breakfast cereals, has considerably increased the availability of this vitamin. 

Use Medicine, nutrition, enriched flours. Isolated usually as the chloride (see formula above). Available as thiamine hydrochloride and thiamine mononitrate. 

The principal dietary sourees include fish, lean meat (espeeially pork), milk, poultry, dried yeast, and whole-grain cereals. Bread, cereals, and flour-based products are frequently enriched with this vitamin. Thiamine is present in the outer layers of rice grains, from which it was first identified. Deficiency is common in Asian countries where polished rice is the principal dietary staple. The RDA depends on energy intake. 

The Federal Enrichment Act of 1942 required the millers of flour to restore iron, niacin, thiamin and riboflavin lost in the milling process. Enriched flours and baked goods made from them are now excellent sources of niacin. Niacin may also be found in meat, poultry, fish, whole grains, and peanut butter. Besides direct niacin intake, humans can convert the amino acid tryptophan to niacin. Many people take daily vitamin supplements to ensure they get enough niacin and other essential nutrients, see also Coenzyme Nicotinamide Adenine Dinucleotide. 

Crystals, dec 196-200 Practically non hygroscopic. pKa 4.8. Soly in water 2,7 g/100 ml at 25° and approx 30 g/100 ml at lOCT. pH of 2% aq soln 6.5 to 7.1. Solns of pH 4.0 show greater stability than neutral solns and can be prepd in concns as high as 18.5 g/100 ml at room temp. For preparing solos of pH 4.0, approx 2.6 ml of I-ON HC1 is required For each gram of thiamine mononitrate when no other acidic or basic substances are present. One gram of thiamine mononitrate is equal to 343,000 international units. More stable than the chloride hydrochloride especially recommended for enrichment of flour mixes and prepn of multivitamin capsules and tablets. theraP cat Enzyme co-factor vitamin. thekap CAT (VET) See Thiamine Hydrochloride. 

Clearly, one of the most important prevention strategies is physician and patient education in this area. In addition, there has been much debate over thiamine fortification of alcoholic beverages in order to prevent Wernicke s encephalopathy in alcoholics, the most susceptible population,. In 1987, Australia s Mental Health Committee recommended fortification of all Austrahan beer and flagon wine but this was never implemented. In most developed countries, bread (white flour) is enriched with thiamine to restore what is lost from the whole wheat in the process of milling. Australia adopted this plan in 1991, using the same level of enrichment as the United States (6.4 mg thiamine hydrochloride/Kg flour). The incidence of WE in the five years after the above implementation in Australia was 40% lower (perhaps fortuitously) than in the five year period prior to bread fortification. In addition, the post-mortem diagnosis of WE in Sydney, Australia has declined from 2.1% to 1.1% (Truswell, 2000). 

Lactose monohydrate Potassium D-gluconate Sodium gluconate nutrient, enriched flours Nicotinic acid Thiamine Thiamine HCI nutrient, feed... 

Potassium phosphate nutrient, flour mix enrichment Thiamine nitrate nutrient, food... 

Thiamine is particularly sensitive to thermal processing the published retention values range from 0 to 95% (Killeit, 1994). Wheat flour extruded with no added water suffered large thiamine losses, and increased barrel temperature decreased the vitamin only at the slowest feed rate used (250 g/min versus 500 and 750 g/min) (Andersson and Hedlund, 1990). In the same study, extrusion conditions did not affect the content of riboflavin (B2) or niacin ascorbic acid (C) decreased with higher temperatures at 10% moisture. Since enriched wheat flour is an important source of B vitamins in the United States, care must be taken to protect these vitamins. Relatively little is known about the stability of synthetic vitamins compared with natural sources, or the effects of added vitamins as opposed to endogenous nutrients. 

The requirement for thiamine is related to the amount of carbohydrate in the diet but is usually given as between 10 and 1-5 mg per day. In the UK, Government regulations specify that all flours must contain a minimum of 0-24 mg thiamine per 100 g. Enrichment procedures are also carried out in the USA. 

The enrichment of white flour with thiamin has been effective in lessening thiamin deficiency in the United States, and elsewhere where practiced. It is more difficult, however, to obtain widespread enrichment of rice which requires impregnation of the individual grains with vitamin mix the enriched rice takes on the yellow color of riboflavin which is objectionable to some rice eaters. 

For this purpose, rice fortified to the same levels as enriched white wheat flour in the United States seemed appropriate. As distributed, each pound of the product contained 2 mg of thiamin, 16 mg of niacin, and 13 mg of iron. 

In 1940, the National Academy of Sciences-National Research Council appointed a Committee on Food and Nutrition (later called the Food and Nutrition Board) to develop a table of Recommended Daily Allowances for Specific Nutrients. This committee proposed the use of the term enriched and set up minimum and maximum limits for the enrichment of bread and flour with thiamin, riboflavin, niacin, and iron. With the support of the millers, enriched flour became available to the public and wtis used by the Army and Navy. 

Also see ADDITIVES CEREAL GRAINS, section headed "Enriched or Fortified Cereals" CORN, Table C-23 Com Products and Uses for Human Food FLOURS, section headed "Enrichment and Fortification of Flours" IRON, section headed "Sources of Iron" NIACIN, section headed "Sources of Niacin" NUTRIENTS REQUIREMENTS, ALLOWANCES. FUNCTIONS, SOURCES RIBOFLAVIN, section headed "Sources of Riboflavin" RICE, section headed "Nutritional Value" THIAMIN, section headed "Sources of Thiamin" and WHEAT, section headed "Enriched Flour.")... 

It may be seen from Table F-14 that the milling procedures used to make white flour result in a product containing much less calcium, iron, thiamin, riboflavin, and niacin than whole wheat flour. However, enrichment of white flour restores the iron, thiamin, riboflavin, and niacin to levels equaling or slightly exceeding those in whole wheat flour. The use of calcium monophosphate in self-rising flour constitutes calcium fortification because it raises the level of this mineral so that it greatly exceeds the calcium content of whole wheat flour. 

About 20% of the iron in the average U.S. diet comes from fortified products. Enrichment of flour (bread) and cereals with iron (along with thiamin, riboflavin, niacin, and with calcium enrichment optional), which was initiated in 1941, has been of special significance in improving the dietary level of iron in the United States. It is noteworthy that the major iron-enriched foods provide the following quantities of iron ... 

Minerals and vitamins—Products labeled enriched must contain prescribed amounts of iron, thiamin, and riboflavin, which may be (1) added as chemically pure compounds, or (2) supplied by optional ingredients such as dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour. Certain specified amounts of calcium and vitamin D are optional. 

Enrichment The most common practice is to add the specified amounts of iron, thiamin, riboflavin, and niacin in chemically pure form. However, the restoration of iron and three vitamins replaces only a few of the two dozen or more essential nutrients that are removed in substantial amounts during the conversion of whole wheat kernels into semolina or flour. 

Most quick breads are low in minerals and vitamins because they are made from white flour. Even the use of enriched flour does little to correct these deficiencies because only iron, thiamin, riboflavin, and niacin are restored whereas more than 2 dozen essential minerals and vitamins are removed during the production of white flour. 

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