Vitamins

1
Vitamins

• FDSC400

2
Goals

• Vitamins in the diet
• Vitamin stability
• Fat soluble vitamins
• Water soluble vitamins

3
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

4
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
5

• 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?

http//books.nap.edu/books/0309059992/html/R1.html
6
Effects of Processing

• Biological variability/ Maturity
• Preliminary treatments
• Blanching/Thermal processing
• Post-processing storage
• Ingredient interactions

7
Fat Soluble Vitamine.g., Vitamin A

• A mixture or retinol and certain carotenoids

8
Degradation Mechanisms
Fragmentation
Epoxide
Photochemical or other oxidation
B-carotene
Light, heat, acid
High T
Cis isomers
Fragmentation
9
Water Soluble Vitamine.g, Thiamin
10
Thiamin Degradation

• Leaching
• High pH
• Sulfite