Food Processing and Fortification PDF

Food Fortification Dr. Mohamed Elsaadany Outlines Terminologies Malnutrition Food Adulteration Food Additives Food fortification Types Advantage Regulations Common Fortified food Food Supplementations Dr. Mohamed Elsaadany 2...

Food Fortification Dr. Mohamed Elsaadany Outlines Terminologies Malnutrition Food Adulteration Food Additives Food fortification Types Advantage Regulations Common Fortified food Food Supplementations Dr. Mohamed Elsaadany 2  Malnutrition Malnutrition is a term which covers problems of under nutrition and over nutrition. Micronutrient deficiencies Deficiencies in some micronutrients including vitamins and minerals can lead to disease, for example: Vitamin D deficiency – rickets (in children) and osteomalacia (in adults); Vitamin B12 deficiency – pernicious anaemia; Vitamin C deficiency – scurvy; Iron – iron deficiency anaemia; Iodine – wide spectrum of iodine deficiency disorders (e.g. goiter, endemic congenital hypothyroidism). Dr. Mohamed Elsaadany 3  Food adulteration Food adulteration: Food adulteration refers to the addition or mixture of unwanted materials to the food. Food adulteration decreases the quality of the food due to addition of the lower quality products or due to the extraction of the important ingredient/s and could possess the threat The adulteration process could be intentional or incidental. Incidental adulteration refers to the addition of the foreign particle due to ignorance, negligence or accidently Intentional adulteration refers to the purposeful addition of foreign particle for improving the appearance, weight, or to gain profits. Addition of synthetic milk in cow milk, mixing of saw dust with turmeric or spices, etc., are the common examples of food adulteration. How to find food adulteration - YouTube Dr. Mohamed Elsaadany 4  Food additives Food additives: Food additives are substances added to food to maintain safety, freshness, taste, texture or appearance of the food/s. The quantity of food additives at present day has increased while the quality of additives has decreased over the time period. Food additives include food coloring, flavor enhancer or preservatives. Monosodium Glutamate (MSG), salt, etc., are the examples of the food additives They are not necessarily harmful, if used in right quantity and only if necessary. E-numbers - YouTube Dr. Mohamed Elsaadany 5 2 Food fortification Dr. Mohamed Elsaadany 6  Food fortification Food fortification: Food fortification is also known as the food enrichment. Food fortification refers to the addition of nutrient/s to the food to increase the nutritional quality. The aim of fortification is to help the population achieve the recommended amounts of nutrients and fight malnutrition. Example of commonly fortified foods include iodine in salt; iron in wheat and maize flours; vitamin A in edible oils etc. Food fortification is usually done in staple foods. Foods fortified with iron will likely have the highest impact on anemia, although foods fortified with other nutrients, such as vitamin A and folic acid, may also be important. Dr. Mohamed Elsaadany 7  Restoration and substitution Restoration and substitution Restoration – this is where nutrients lost during food processing are replaced. For example, by law in the UK, iron, thiamine and niacin must be added to brown and white flour, as they are removed with the bran during the milling of wheat to make white and brown flour. Substitution – nutrients are sometimes added to produce a substitute product with similar nutritive value. For example, some soya based drinks sold as a substitute for cow’s milk may have calcium voluntarily added. Dr. Mohamed Elsaadany 8  Types of food fortification Biofortification Fortification Biofortification is the development of micronutrient dense staple crops using traditional breeding practices and modern biotechnology. For example, orange fleshed sweet potato lines with high levels of carotene Beans with improved agronomic traits and grain type and 50-70 % more iron Synthetic Biology Fortification It can improve taste and nutritional properties, and create new foods like algae butter and hypoallergenic peanuts. makes nutrient-rich Probiotics to improve vitamin content in fermented foods like yogurt, cheese and cereal-based foods. Dr. Mohamed Elsaadany 9  Types of food fortification Commercial Fortification Commercial food fortification involves the addition of certain nutrients to common foods like cereals, rice, wheat etc. at the manufacturing level. Home Fortification Adding Micro-nutrient Powders (MNP) and other supplements to the home made food is also considered as an effective aspect of food fortification. MNP are efficacious at improving iron, and other micro-nutrients, as well as functional outcomes such as growth and cognitive development Dr. Mohamed Elsaadany 10  Advantage of fortification Advantage of fortification In low countries where intakes of certain nutrients are very low, fortification can help to reduce nutrient deficiency diseases. Fortification of some foods may also be seen as providing a marketing advantage, especially where the purchasers have some awareness of the ‘benefits’ of the nutrient being added. such as adding omega-3 fatty acids to breads and fibre to yogurts. Offer some technical benefit (for example, vitamin C is an antioxidant and can reduce the rate of spoilage in some products) A direct health benefit for a subgroup of the population (for example fortification of flour with folic acid to prevent neural- tube defects in babies). Dr. Mohamed Elsaadany 12  Regulations Fortification in some countries is mandatory applied by law where in the others is voluntary Fortification of foods should specifies upper safety limits and minimum levels for each nutrient. Vitamins and minerals are the most popular Vitamins and minerals may not be added to: unprocessed foods e.g. fruit, vegetables, meat, poultry and fish; beverages containing more than 1.2% by volume of alcohol. Dr. Mohamed Elsaadany 13  Flour fortification Flour fortification Nutrients can be lost during the milling process (e.g. in the production of white and brown flour), the amount being dependent on the quantity of bran and germ removed. In the UK, it is required by law to restore nutrients lost through milling. This regulation stipulates the amount of iron, calcium, thiamine and niacin that must be added to all white and brown flour, to restore the nutrients lost in the milling process to levels present in unrefined, wholemeal flours. Flour fortification means that products made with the fortified flour e.g. bread, will also therefore be fortified. Dr. Mohamed Elsaadany 14  Fortification of breakfast cereals Fortification of breakfast cereals Breakfast cereals are fortified in many countries, with micronutrients including B vitamins, iron, calcium and vitamin D. This can provide a valuable contribution to the diet of breakfast cereal consumers. Dr. Mohamed Elsaadany 15  Margarine fortification Margarine fortification Margarine is defined by law and must contain a minimum of 80%, but less than 90% fat and a maximum of 3% milk fat. In the EU It is mandatory to fortify margarine with vitamin A at levels of 800-1000µg per 100g and vitamin D at 7.05-8.82µg per 100g, Dr. Mohamed Elsaadany 16  Salt fortification Salt fortification The World Health Organisation (WHO) recommends universal salt iodization – the fortification with iodine of all salt used for human and animal consumption – as the main strategy for eliminating iodine deficiency. Dr. Mohamed Elsaadany 17 3 Food supplementations Dr. Mohamed Elsaadany18  Food supplementation Food supplementation: Food supplementation refers to supplementing/providing concentrated sources of nutrients (i.e. mineral and vitamins) or other substances with a nutritional or physiological effect that are marketed in “dose” form (e.g. pills, tablets, capsules, liquids in measured doses). They are highly concentrated form of nutrient produced by pharmaceutical manufactures in the form of capsules, tablets, pills Examples: Vitamin A supplementation, Iron supplementation to pregnant and lactating women etc. Food supplementation are intended to correct nutritional deficiencies. Dr. Mohamed Elsaadany 19  Infants and supplementation Infants and dietary supplementation For growing children, it is sometimes difficult to get enough vitamin A and C, especially if their diet is not varied. It is also difficult to get enough vitamin D as there are few food sources In the EU all children from six months to five years old are given supplements, in the form of vitamin drops, which contain vitamins A, C and D. Dr. Mohamed Elsaadany 20  Pregnancy and supplementation Pregnancy and dietary supplementation It is recommend that pregnant women take the following supplements: 400 µg of folic acid a day when trying to conceive, until week 12 of pregnancy. 10 µg of vitamin D a day throughout pregnancy. 40-50 mg of iron a day from week 10 of your pregnancy. 500ml of milk and dairy produce is the best sources of calcium but if a pregnant woman does not eat or drink dairy products, the authority recommends a supplement of 500 mg of calcium a day Dr. Mohamed Elsaadany 21 THANKS! Any questions? Dr. Mohamed Elsaadany 22