Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects. The first part 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. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods. Food fortification and supplementation presents current research from leading innovators from around the world. It will be an important reference for those working in the food industry.
Author(s): Peter Berry Ottaway
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Publisher: Woodhead Publishing Ltd
Year: 2008
Language: English
Pages: 297
Food fortification and supplementation......Page 4
Contents......Page 6
Contributor contact details......Page 12
1.1 Introduction......Page 16
1.2 Definitions......Page 17
1.3 Food fortification......Page 18
1.4 Supplementation......Page 21
1.5 References......Page 24
Part I. Technological aspects......Page 26
2.1 Introduction......Page 28
2.2 Tablets......Page 29
2.3 Capsules......Page 34
2.4 Liquid supplements......Page 38
2.6 References......Page 40
3.1 Introduction......Page 42
3.2 The need for fortification......Page 43
3.3 Iron deficiency......Page 44
3.4 Iodine deficiency......Page 46
3.5 Vitamin A deficiency......Page 47
3.6 Zinc deficiency......Page 48
3.8 Calcium deficiency......Page 49
3.9 Folate deficiency......Page 50
3.10 References......Page 51
4.1 Introduction......Page 56
4.2 Polyphenols......Page 57
4.3 Carotenoids......Page 61
4.4 Oils......Page 64
4.5 Future trends......Page 70
4.8 References......Page 72
5.1 Introduction......Page 75
5.2 Current problems in producing n-3 PUFA and using fish oils in food products......Page 79
5.3 Improving the sensory quality and shelf-life of n-3 PUFA enriched foods......Page 83
5.4 Future trends......Page 95
5.5 Sources of further information and advice......Page 96
5.6 References......Page 97
6.2 The vitamins......Page 103
6.3 Factors affecting vitamin stability......Page 104
6.4 Fat-soluble vitamins......Page 105
6.5 Water-soluble vitamins......Page 109
6.7 Effect of irradiation on vitamin stability in foods......Page 116
6.8 Food product shelf-life and its determination......Page 117
6.10 References......Page 121
7.1 Introduction......Page 123
7.2 Preparatory requirements......Page 125
7.3 Preserving good taste while adding in-demand nutrients......Page 126
7.4 What product quality are consumers looking for?......Page 129
7.5 The science behind sensory and textural issues......Page 130
7.6 Preserving nutrient stability and in-demand ingredients......Page 132
7.7 From production to final product......Page 136
7.8 Conclusions......Page 139
7.9 Reference......Page 140
Part II. Analysis, regulation and safety......Page 142
8.1 Introduction......Page 144
8.2 Chemistry of vitamins......Page 147
8.4 Methods of analysis of vitamins......Page 158
8.6 References......Page 163
9.1 Introduction......Page 168
9.2 Structure and occurrence......Page 169
9.3 Role and use in functional foods......Page 172
9.5 Established methods of analysis......Page 173
9.7 Future trends......Page 182
9.8 Sources of further information and advice......Page 184
9.9 References......Page 185
10.1 Introduction to polyphenols......Page 190
10.2 Methods for total polyphenols......Page 195
10.3 Specific analysis of individual plant materials......Page 197
10.4 Antioxidant capacity measurements......Page 206
10.6 References......Page 208
11.1 Introduction......Page 210
11.2 Measuring absorption, metabolism and tissue targeting......Page 212
11.3 Study design and interpretation......Page 220
11.4 Other considerations......Page 226
11.5 Health response......Page 228
11.6 Implications of controlled absorption for product development......Page 229
11.7 Future trends......Page 231
11.9 References......Page 232
12.1 Introduction......Page 234
12.2 Codex General Principles for the addition of essential nutrients to foods......Page 237
12.3 Guidelines for vitamin and mineral food supplements......Page 240
12.4 Ongoing work......Page 242
12.6 References......Page 243
13.1 Principles and evolution of EU food legislation......Page 245
13.2 Barriers to trade in the EU relating to fortified food products and food supplements......Page 246
13.3 EU harmonisation to resolve barriers to trade in the field of food supplements and fortified foods......Page 248
13.5 The legal basis as set out in the Food Supplements Directive and the Addition of Nutrients to Foods Regulation......Page 251
13.6 Scientific considerations in relation to the setting of maximum levels of vitamins and minerals in foods......Page 252
13.7 Legal considerations of setting maximum levels of vitamins and minerals in foods......Page 259
13.8 Political considerations in relation to the EC discussion paper......Page 261
13.9 Conclusions on the setting of maximum levels in the future harmonised EU framework: The EC discussion paper on setting m......Page 265
13.10 References......Page 267
14.1 Introduction......Page 271
14.2 Risk analysis of essential dietary micronutrients: Background to the issue of safety......Page 272
14.3 Scientific risk assessment of nutrients......Page 274
14.4 Overview of three major international studies......Page 275
14.5 Current developments in the scientific risk assessment of micronutrients......Page 277
14.6 Overall guidelines for risk management......Page 278
14.7 Future trends and developments......Page 279
14.9 References......Page 283
Index......Page 286
