Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects covers the technology of food fortification and supplementation and associated safety and regulatory aspects.

Features:

• provides a comprehensive summary of the technology of food fortification
• examines associated safety and regulatory aspects
• covers methods for fortifying foods with vitamins and minerals and other nutraceuticals
• discusses safe levels for the addition of vitamins and minerals to foods
• an important collection of research from leading innovators for the food industry

Part One covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements.

Part Two contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. Coverage in this section also includes the regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods.

Contents

Principles of food fortification and supplementation

• Definitions
• Food fortification
• Supplementation

Part 1: Technological Aspects

Forms of food supplements

• Tablets
• Capsules
• Liquid supplements
• Supplements in powder form

Vitamin and mineral fortification of foods

• Need for fortification
• Iron deficiency
• Iodine deficiency
• Vitamin A deficiency
• Zinc deficiency
• Selenium deficiency
• Calcium deficiency
• Folate deficiency

Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols)

• Polyphenols
• Carotenoids
• Oils

Using polyunsaturated fatty acids (PUFAs) as functional ingredients

• Current problems in producing n-3 PUFA and using fish oils in food products
• Improving the sensory quality and shelf life of n-3 PUFA enriched foods

The stability of vitamins in fortified foods and supplements

• The vitamins
• Factors affecting vitamin stability
• Classification of vitamins
• Vitamin – Vitamin interactions
• Effect of irradiation on vitamin stability in foods
• Food product shelf life and its determination
• Protection of vitamins in foods

Technical aspects of micronutrient addition to foods

• Preparatory requirements
• Preserving good taste while adding in-demand nutrients
• Understanding the science behind sensory and textural issues
• Preserving nutrient stability and “in-demand” ingredients
• From production to final product

Part 2: Analysis, Safety and Regulation

Vitamin analysis in fortified foods and supplements

• Chemistry of vitamins
• Extraction and purification methods
• Methods of analysis of vitamins

Analysis of fatty acids in fortified foods

• Structure and occurrence
• Role and use in functional foods
• Analytical requirements
• Established methods of analysis
• Newer methods of analysis

Analysis of polyphenol antioxidant in fortified foods and supplements

• Methods for Total Polyphenols
• Specific analysis of individual plant materials
• Antioxidant capacity measurements

Assessing the bioavailability of nutraceuticals

• Measuring absorption, metabolism and tissue targeting
• Study design and interpretation
• Other considerations
• Health response
• Implications of controlled absorption for product development

Codex Alimentarius standards affecting fortified foods and supplements

• Codex general principles for the addition of essential nutrients to foods
• Guidelines for vitamin and mineral food supplements
• Ongoing work

European legislation on fortified foods and supplements

• Principles and evolution of EU food legislation
• Barriers to trade in the EU in fortified food products and food supplements
• EU harmonisation to resolve barriers to trade in the field of food supplements and fortified foods
• Factors to be considered in the setting of maximum levels in food supplements and fortified foodstuffs
• The legal basis as set out in the food supplements directive and the addition of nutrients to foods regulation
• Scientific considerations in relation to the setting of maximum levels of vitamins and minerals in foods
• Legal considerations of setting maximum levels of vitamins and minerals in foods
• Political considerations in relation to the EC discussion paper
• Conclusions on the setting of maximum levels in the future harmonised EU framework: the EC discussion paper on setting maximum and minimum amounts of vitamins and minerals to foods

Index

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