Vitamin enrichment

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. 

A recent survey of consumer attitudes and viewpoints found that the majority of U.S. consumers believe that natural substances in food can play a role in disease prevention (104). The designer foods movement to modify food components is broad and promotes increased uses of natural source phytochemicals bioflavonoids fiber, calcium, and/or vitamin-enriched milks and cereal products probiotic yogurt, and isotonic beverages in addition to meat and eggs (105). 

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. 

When bread companies started adding nicotinic acid to their bread, they insisted that its name be changed to niacin because they thought that nicotinic acid sounded too much like nicotine and they did not want their vitamin-enriched bread to be associated with a harmful substance. Niacinamide is a nutritionally equivalent form of the vitamin. 

Hazardous Decomp. Prods. Heated to decomp., emits very toxic fumes of NOx, SOx and Cl" Uses Nutrient in enriched flours, medicine vitamin enrichment additive in animal feeds... 

Jeney-Nagymate, E., Fodor, P. (2007). Analytical properties of vitamin-enriched heer. Master Brewers Association of the Americas Technical Quarterly, 44, 179-182. 

Dietary sources vitamin-enriched breakfast cereals, liver, yeast, meat,... 

Vitamin-enriched corn has been derived from a South African white corn hybrid (M37W). The new corn has bright orange kernels that have 169 times more beta carotene, 6 times more vitamin C, and twice the folate content of the regular corn. Rice, a major staple in Asian countries, has been modified by the introduction of three new genes, two from daffodils and one from a bacterium, to create Golden Rice, which is high in beta carotene, a precursor to vitamin A. 

Many food products are enriched or fortified with vitamins to adjust for processing losses or to increase the nutritive value. Such enrichment is inqtortant, particularly for fruit juices, canned vegetables, flour and bread, milk, margarine and infant food formulations. Table 8.2 provides an overview of vitamin enrichment of food. 

Agostini, 1997 Vitamin-enriched 1. ground to flour Spherisorb ODS-2 (A) acetonitrile (B) 5 photo diode 8 simult. determ of B1,... 

Losses of ascorbic acid during storage of raw milk are considerable. Cold storage causes about 50% loss of vitamin C, which increases with increased temperature. Heat treatment of milk decreases the content of vitamin C by 20 50%, depending on temperature and time of heating. The UHT treatment of milk causes about 10 30% loss. Ascorbic acid in dried, vitamin-enriched mflk, packaged in an inert atmosphere, is relatively stable. 

The appalling processing and preservation losses revealed above underscore the dietary need for whole grains and unprocessed foods of many varieties. They also suggest that the vitamin enrichment and/or supplementation of certain refined and processed foods may be necessary in order to meet the recommended allowances of certain vitamins. 

Table 17.1. Vitamin enrichment by lactic acid bacteria in fermented foods.

Burgess, C., O ConneH-Motherway, M., Sybesma, W., et al. (2004) Riboflavin production in Lactococcus lactis potential for in situ production of vitamin-enriched foods. Appl Environ Microbiol 70, 5169-5111. 

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