Fortification vitamin

Pellagra in the United States is now very rare, the consequence of the good work of Joseph Goldberger and others and of more balanced diets and the vitamin fortification of many foods. 

The only vitamins likely to be found in unfortified soft drinks are vitamin C (either added as an antioxidant or deriving from fruit materials) and vitamin A precursor (beta-carotene, added as a colour). However, soft drinks provide a good medium for vitamin fortification, the limitations being solubility (for fat-soluble vitamins), flavour impairment (for example the meaty notes of thiamine) and stability. 

Long-term stability is better than for liquid drinks and powder drinks are ideal for vitamin fortification because of their slow decay rate in the absence of water and without ingress of air. 

Salt mixture Hubbell t 1., J. Nutr. 14 273-285, 1937 (modified to contain 0.03% zinc chloride). eVitamin mixture (vitamin fortification mixture (tocopherol deleted) of ICN Life Sciences Co., Cleveland, OH 44128). 

Food fortification and designer foods specially formulated to prevent chronic diseases are enthusiastically advocated by the vitamin industry and its proponents (16). Unrestrained vitamin fortification added to unrestrained supplementation with these substances has now in some countries led to the potential for rather high cumulative amounts of intake in some populations. There is growing concern about the safety of chronically high doses of some of these, where the therapeutic margin between deficiency and toxicity may not be all that wide (15,17-19). 

O Brien, A. and Roberton, D. 1993. Vitamin Fortification of Foods—Specific Applications, in The Technology of Vitamins in Food. Ottaway, P.B. (ed.) Glasgow, UK Blackie Academic Professional, pp. 114—130. 

Hazardous Decomp. Prods. Heated to decomp., emits very toxic fumes of NOx and HCI Uses Dietary supplement, nutrient for pharmaceuticals and vitamin fortification of foods, beverages, infant formula antistat in... 

The most stable form of the vitamin is pyridoxal, and this form is used for vitamin fortification of food. Vitamin 85 loss is 45% in cooking of meat and 20-30% in cooking of vegetables. During milk sterilization, a reaction with cysteine transforms the vitamin into an inactive thiazolidine derivative (Formula 6.12). This reaction may account for vitamin losses also in other heat-treated foods. 

Uses Dietary supplemenL nutrient for phamiaceuticals and vitamin fortification of foods, beverages, infant fomiula antlstat in cosmetics Regulatory FDA 21CFR 101.9,107.100,184.1676, GRAS Japan approved BP. EP compliance Canada DSL... 

Vitamins aie specific organic compounds that are essential for normal metabolism. Many participate as cofactors or coen2ymes ia mammalian biochemical reactions. The common thread for the diverse chemical stmctures of the vitamins is that they ate micronutrients. Micronutrients are compounds that are requited ia only small amounts and are not synthesized by humans, either at all or, at least, ia sufficient quantity for metaboHc needs. Vitamins are obtained from the diet or as synthetic preparations used ia food fortification or supplements. 

It is generally assumed that adequate vitamin levels in humans can be obtained through a balanced diet. However, ongoing studies continue to indicate that the majority of the U.S. population is not receiving even the RDA through diet. Supplementary vitamins are thus provided for fortification of foods (20) and as oral or parenteral dosage forms. 

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. 

Estimates of world demand iu 1979 were as high as 1300 x 10 lU of vitamin D. This was divided iuto thirds for Europe, the United States, and the rest of the world, respectively. Of this demand, 90% was estimated for animal-feed fortification and 10% for food and pharmaceutical uses. It is estimated that the demand will be 1500—1600 x 10 IU iu 1997 for animal usage and 100 x 10 IU for human use. The United States will require approximately 500 TU (1 trillion units = 25 kg i j -vitamin D or 17 t of resiu) for animal use and 30 TU (approximately 1 t of crystalline (7j -vitamin D ) for human use. This represents approximately 50 t of vitamin D resiu/yr for animal use worldwide and about 2.5 t of crystalline vitamin D for human use. A substantial proportion of the vitamin D is imported, and with all uses iucluded, it is estimated that 80—90% of the sales are of vitamin D. ... 

Label claims for tocopherol levels in preparations can be based on milligrams or International Units. Only the RRR or all-rac-International Units ate also used in some reference books and compendia, eg. Food Chemicals Codex (40,53), which is of particular importance for specifications for food fortification. 

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. 

While the human body can remove an excess of any water-soluble vitamin, excesses of fat-soluble vitamins are more serious. Early arctic explorers discovered that the Inuit regarded seal liver and polar bear liver as taboo and must not be eaten. Those explorers who ignored this advice risked retinol poisoning as the livers of both these species are rich in retinol (vitamin A) that can not be excreted. The effects of retinol poisoning are extremely unpleasant. It is for this reason that fortification with fat-soluble vitamins is not likely to be undertaken. 

Fortification, of vitamin C, 25 765 Fortified food groups, 12 69 Fortified wines, 26 300-301 Fortisan... 

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. 

The name vitamin B12 indicates a group of cobalt-containing corrinoids, also described as cobala-mins. Hydroxycobalamin (HOCbl), adenosylcobalamin (AdoCbl), and methylcobalamin (MeCbl) are the natural occurring forms. Instead, cyanocobalamin (Figure 19.20) is the commercially available form used for supplements and food fortification, thanks to its greater relative stability. Occasionally, sulfitocobalmin can occur in processed foods. Vitamin B,2 functions as a coenzyme and it is linked to human growth, cell development, and is involved in metabolism of certain amino acids. Vitamin B12 is present mainly in meat and diary foods, therefore a deficiency can occur in... 

Vitamin Bj or thiamine (Figure 19.21) is 3-(4-amino-2-methylpyrimidin-5-ylmethyl)-5-(2-hydroxyethyl)-4-methylthiazolium. It is isolated, synthesized, and used in food supplements and in food fortifications as a solid thiazolium salt in the form of thiamine hydrochloride or thiamine mononitrate [403]. 

Mills JL, Von Kohorn I, Conley MR, Zeller JA, Cox C, Williamson RE, Dufour DR. Low vitamin B-12 concentrations in patients without anemia the effect of folic acid fortification of grain. Am J Clin Nutr 2003 6(77) 1474-7. 

The fortification of these milk products with vitamin A is endorsed by the American Medical Association, with the concurrence of the Food and Nutrition Board, National Academy of Sciences, National Research Council and the Expert Panel on Food Safety and Nutrition of the Institute of Food Technologists (AMA 1982). The fortification of dried skim milk with vitamin A is viewed by the World Health Organization and the Food and Agricultural Organization (WHO 1977) as an important measure to combat vitamin A deficiency in developing countries, where 20,000 to 100,000 children yearly develop blindness from a lack of vitamin A in their diets (DeLuca et al. 1979). 

C Bower, NJ Wald. Vitamin B12 deficiency and the fortification of food with folic acid. Eur J Clin Nutr 49 787-793, 1995. 

If a formulation uses high-intensity sweeteners, preservatives or colours, it is critical to ensure that the levels of these materials in the product do not exceed the statutory limits. Although the fortification of some products has been common practice for many years, the addition of vitamins to soft drinks has only recently become common. In the United Kingdom, this is likely to be attributable in part to the phenomenally successful launch of the Sunny Delight brand, which has prompted the launch of a wide range of me too products. Here again there is an analytical need to ensure that the vitamin levels claimed on the label ar e met at the end of shelf life. 

As /3-carotene also has some vitamin A activity it is sometimes added to products for fortification as well as colourant purposes. If this is the case, the methods outlined above can be used. A more recent reference has used a similar method to look at carotenoid isomers in carrot juices and fortified drinks (Marx et al., 2000). 

Vitamin diet fortification mixture, ICN Nutritional Biochemicals, Cleveland, Ohio. 

It is thus clear that the intake of vitamin D in idiopathic hypercalcemia may be no higher than the amount recommended by the British Paediatric Association but that in many cases the intake is supraoptimal. Yet in Britain intakes of over 1000 units of vitamin D daily are the rule rather than the exception, and of the great number of infants who receive them only the minutest fraction develop idiopathic hypercalcemia. Creery and Neill (C4) have shown that in Britain 4 % of infants receive over 2000 IU daily 51 % 1000-2000 19 %, 600-1000 15 %, less than 600 units and 11 %, no vitamin D supplement or fortification of any sort. 

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