Vitamins

FDSC400

Goals

• Vitamins in the diet

• Vitamin stability

• Fat soluble vitamins

• Water soluble vitamins

Addition of Nutrients

• Restoration. Add to restore original concentrations

• Fortification. Add to render a food a good to superior nutrient source

• Enrichment. To meet an FDA standard of identity (e.g., rice, flour)

• Nutrification. Generic

An added nutrient should be..

• Stable under customary storage, distribution and use

• Physiologically active

• Not present in excessive quantities

• Suitable for its intended purpose and safe

FDA Guidelines

http://books.nap.edu/books/0309059992/html/R1.html

• Where is there a need for extra Vitamin C?

• Why did the National Academy feel fortification was a bad idea?

• What would be a better way to reduce scurvy in refugee populations?

Effects of Processing

• Biological variability/ Maturity

• Preliminary treatments

• Blanching/Thermal processing

• Post-processing storage

• Ingredient interactions

Fat Soluble Vitamine.g., Vitamin A

• A mixture or retinol and certain carotenoids

CH2OH

retinol

B-carotene

Degradation Mechanisms

B-carotene

Epoxide

Cis isomers Fragmentation

Fragmentation

High TLight,heat, acid

Photochemical or other oxidation

Water Soluble Vitamine.g, Thiamin

SN+

N

N NH2

CH2OH

Thiamin Degradation

• Leaching

• High pH

• Sulfite