Food fortification and supplementation: technological, safety and regulatory aspects
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press [u.a.]
2008
|
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIII, 281 S. Ill., graph. Darst. |
| ISBN: | 9781420072013 1420072013 9781845691448 184569144X |
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| 245 | 1 | 0 | |a Food fortification and supplementation |b technological, safety and regulatory aspects |c ed. by Peter Berry Ottaway |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press [u.a.] |c 2008 | |
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| adam_text | Contents
Contributor contact details.................................................................. xi
1 Principles of food fortification and supplementation............ 1
P. Berry Ottaway, Berry Ottaway and Associates Ltd, UK
1.1 Introduction........................................................................ 1
1.2 Definitions......................................................................... 2
1.3 Food fortification............................................................... 3
1.4 Supplementation................................................................ 6
1.5 References.......................................................................... 9
Part I Technological aspects
2 Forms of food supplements....................................................... 13
5. Jennings and P. Berry Ottaway, Berry Ottaway and
Associates Ltd, UK
2.1 Introduction........................................................................ 13
2.2 Tablets................................................................................ 14
2.3 Capsules............................................................................. 19
2.4 Liquid supplements........................................................... 23
2.5 Supplements in powder form............................................ 25
2.6 References.......................................................................... 25
3 Vitamin and mineral fortification of foods............................. 27
R. Biebinger and R. F. Hurrell, ETH Zurich, Switzerland
3.1 Introduction........................................................................ 27
3.2 The need for fortification.................................................. 28
3.3 Iron deficiency................................................................... 29
3.4 Iodine deficiency............................................................... 31
3.5 Vitamin A deficiency......................................................... 32
3.6 Zinc deficiency.................................................................. 33
3.7 Selenium deficiency.......................................................... 34
3.8 Calcium deficiency............................................................ 34
vi Contents
3.9 Folate deficiency............................................................... 35
3.10 References.......................................................................... 36
4 Fortification with substances other than vitamins and
minerals (polyphenols, carotenoids, fatty acids and
phytosterols)................................................................................. 41
S. Buchwald-Werner, C. Gärtner, P. Horlacher, G. Schwarz,
Cognis GmbH, Germany
4.1 Introduction........................................................................ 41
4.2 Polyphenols........................................................................ 42
4.3 Carotenoids........................................................................ 46
4.4 Oils..................................................................................... 49
4.5 Future trends...................................................................... 55
4.6 Sources of further information and advice....................... 57
4.7 Dedication.......................................................................... 57
4.8 References.......................................................................... 57
5 Healthy polyunsaturated fatty acids (PUFAs) for food
enrichment................................................................................... 60
C. Jacobsen and M. Bruni Let, Danish Institute for Fisheries
Research, Technical University of Denmark, Denmark
5.1 Introduction........................................................................ 60
5.2 Current problems in producing n-3 PUFA and using
fish oils in food products.................................................. 64
5.3 Improving the sensory quality and shelf-life of n-3
PUFA enriched foods........................................................ 68
5.4 Future trends...................................................................... 80
5.5 Sources of further information and advice....................... 81
5.6 References.......................................................................... 82
6 The stability of vitamins in fortified foods and supplements 88
P. Berry Ottaway, Berry Ottaway and Associates Ltd, UK
6.1 Introduction........................................................................ 88
6.2 The vitamins...................................................................... 88
6.3 Factors affecting vitamin stability.................................... 89
6.4 Fat-soluble vitamins.......................................................... 90
6.5 Water-soluble vitamins...................................................... 94
6.6 Vitamin-vitamin interactions............................................ 101
6.7 Effect of irradiation on vitamin stability in foods........... 101
6.8 Food product shelf-life and its determination.................. 102
6.9 Protection of vitamins in foods........................................ 106
6.10 References.......................................................................... 106
7 Technical aspects of micronutrient addition to foods............ 108
R. Chaudhari and M. Fanion, Fortitech, Inc., USA
7.1 Introduction........................................................................ 108
7.2 Preparatory requirements.................................................. 110
Contents vii
7.3 Preserving good taste while adding in-demand nutrients 111
7.4 What product quality are consumers looking for?.......... 114
7.5 The science behind sensory and textural issues.............. 115
7.6 Preserving nutrient stability and in-demand
ingredients.......................................................................... 117
7.7 From production to final product..................................... 121
7.8 Conclusions........................................................................ 124
7.9 Reference........................................................................... 125
Part II Analysis, regulation and safety
8 Vitamin analysis in fortified foods and supplements............. 129
5. Ötles, Ege University, Turkey
8.1 Introduction........................................................................ 129
8.2 Chemistry of vitamins....................................................... 132
8.3 Extraction and purification methods................................ 143
8.4 Methods of analysis of vitamins....................................... 143
8.5 Future trends...................................................................... 148
8.6 References.......................................................................... 148
9 Analysis of fatty acids in fortified foods.................................. 153
C. Crews, Central Science Laboratory, UK
9.1 Introduction........................................................................ 153
9.2 Structure and occurrence................................................... 154
9.3 Role and use in functional foods...................................... 157
9.4 Analytical requirements.................................................... 158
9.5 Established methods of analysis....................................... 158
9.6 Newer methods of analysis............................................... 167
9.7 Future trends...................................................................... 167
9.8 Sources of further information and advice....................... 169
9.9 References.......................................................................... 170
10 Analysis of polyphenol antioxidants in fortified foods and
supplements................................................................................. 175
A. Lea, Reading Scientific Services Ltd, UK
10.1 Introduction to polyphenols.............................................. 175
10.2 Methods for total polyphenols.......................................... 180
10.3 Specific analysis of individual plant materials................ 182
10.4 Antioxidant capacity measurements................................. 191
10.5 Acknowledgement............................................................. 193
10.6 References.......................................................................... 193
11 Assessing the bioavailability of nutraceuticals....................... 195
R. M. Faulks and S. Southon, Institute of Food Research, UK
11.1 Introduction........................................................................ 195
11.2 Measuring absorption, metabolism and tissue
targeting............................................................................. 197
11.3 Study design and interpretation........................................ 205
viii Contents
11.4 Other considerations.......................................................... 211
11.5 Health response................................................................. 213
11.6 Implications of controlled absorption for product
development....................................................................... 214
11.7 Future trends...................................................................... 216
11.8 Sources of further information and advice....................... 217
11.9 References.......................................................................... 217
12 Codex Alimentarius standards affecting fortified foods and
supplements................................................................................. 219
J. Maskeliunas and K. Miyagishima, Joint FAO/WHO Food
Standards Programme, Italy
12.1 Introduction........................................................................ 219
12.2 Codex General Principles for the addition of essential
nutrients to foods............................................................... 222
12.3 Guidelines for vitamin and mineral food supplements ... 225
12.4 Ongoing work.................................................................... 227
12.5 Conclusions........................................................................ 228
12.6 References.......................................................................... 228
13 European legislation on fortified foods and supplements..... 230
P. Coppens, E. Leontopoulou and S. Pettman, European
Advisory Services, Belgium
13.1 Principles and evolution of EU food legislation.............. 230
13.2 Barriers to trade in the EU relating to fortified food
products and food supplements........................................ 231
13.3 EU harmonisation to resolve barriers to trade in the
field of food supplements and fortified foods................. 233
13.4 Factors to be considered in the setting of maximum
levels in food supplements and fortified foodstuffs........ 236
13.5 The legal basis as set out in the Food Supplements
Directive and the Addition of Nutrients to Foods
Regulation.......................................................................... 236
13.6 Scientific considerations in relation to the setting of
maximum levels of vitamins and minerals in foods........ 237
13.7 Legal considerations of setting maximum levels of
vitamins and minerals in foods......................................... 244
13.8 Political considerations in relation to the EC discussion
paper................................................................................... 246
13.9 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 in foods......................................... 250
13.10 References.......................................................................... 252
Contents ix
14 Safety of vitamins and minerals added to foods:
An overview of international expert opinions on
micronutrient safety................................................................... 256
D. H. Shrimpton, European Federation of Associations
of Health Product Manufacturers, Belgium
14.1 Introduction........................................................................ 256
14.2 Risk analysis of essential dietary micronutrients:
Background to the issue of safety.................................... 257
14.3 Scientific risk assessment of nutrients............................. 259
14.4 Overview of three major international studies................. 260
14.5 Current developments in the scientific risk assessment
of micronutrients............................................................... 262
14.6 Overall guidelines for risk management.......................... 263
14.7 Future trends and developments....................................... 264
14.8 An optimistic summary of the future trend...................... 268
14.9 References.......................................................................... 268
Index ............................................................................................ 271
|
| adam_txt |
Contents
Contributor contact details. xi
1 Principles of food fortification and supplementation. 1
P. Berry Ottaway, Berry Ottaway and Associates Ltd, UK
1.1 Introduction. 1
1.2 Definitions. 2
1.3 Food fortification. 3
1.4 Supplementation. 6
1.5 References. 9
Part I Technological aspects
2 Forms of food supplements. 13
5. Jennings and P. Berry Ottaway, Berry Ottaway and
Associates Ltd, UK
2.1 Introduction. 13
2.2 Tablets. 14
2.3 Capsules. 19
2.4 Liquid supplements. 23
2.5 Supplements in powder form. 25
2.6 References. 25
3 Vitamin and mineral fortification of foods. 27
R. Biebinger and R. F. Hurrell, ETH Zurich, Switzerland
3.1 Introduction. 27
3.2 The need for fortification. 28
3.3 Iron deficiency. 29
3.4 Iodine deficiency. 31
3.5 Vitamin A deficiency. 32
3.6 Zinc deficiency. 33
3.7 Selenium deficiency. 34
3.8 Calcium deficiency. 34
vi Contents
3.9 Folate deficiency. 35
3.10 References. 36
4 Fortification with substances other than vitamins and
minerals (polyphenols, carotenoids, fatty acids and
phytosterols). 41
S. Buchwald-Werner, C. Gärtner, P. Horlacher, G. Schwarz,
Cognis GmbH, Germany
4.1 Introduction. 41
4.2 Polyphenols. 42
4.3 Carotenoids. 46
4.4 Oils. 49
4.5 Future trends. 55
4.6 Sources of further information and advice. 57
4.7 Dedication. 57
4.8 References. 57
5 Healthy polyunsaturated fatty acids (PUFAs) for food
enrichment. 60
C. Jacobsen and M. Bruni Let, Danish Institute for Fisheries
Research, Technical University of Denmark, Denmark
5.1 Introduction. 60
5.2 Current problems in producing n-3 PUFA and using
fish oils in food products. 64
5.3 Improving the sensory quality and shelf-life of n-3
PUFA enriched foods. 68
5.4 Future trends. 80
5.5 Sources of further information and advice. 81
5.6 References. 82
6 The stability of vitamins in fortified foods and supplements 88
P. Berry Ottaway, Berry Ottaway and Associates Ltd, UK
6.1 Introduction. 88
6.2 The vitamins. 88
6.3 Factors affecting vitamin stability. 89
6.4 Fat-soluble vitamins. 90
6.5 Water-soluble vitamins. 94
6.6 Vitamin-vitamin interactions. 101
6.7 Effect of irradiation on vitamin stability in foods. 101
6.8 Food product shelf-life and its determination. 102
6.9 Protection of vitamins in foods. 106
6.10 References. 106
7 Technical aspects of micronutrient addition to foods. 108
R. Chaudhari and M. Fanion, Fortitech, Inc., USA
7.1 Introduction. 108
7.2 Preparatory requirements. 110
Contents vii
7.3 Preserving good taste while adding in-demand nutrients 111
7.4 What product quality are consumers looking for?. 114
7.5 The science behind sensory and textural issues. 115
7.6 Preserving nutrient stability and in-demand
ingredients. 117
7.7 From production to final product. 121
7.8 Conclusions. 124
7.9 Reference. 125
Part II Analysis, regulation and safety
8 Vitamin analysis in fortified foods and supplements. 129
5. Ötles, Ege University, Turkey
8.1 Introduction. 129
8.2 Chemistry of vitamins. 132
8.3 Extraction and purification methods. 143
8.4 Methods of analysis of vitamins. 143
8.5 Future trends. 148
8.6 References. 148
9 Analysis of fatty acids in fortified foods. 153
C. Crews, Central Science Laboratory, UK
9.1 Introduction. 153
9.2 Structure and occurrence. 154
9.3 Role and use in functional foods. 157
9.4 Analytical requirements. 158
9.5 Established methods of analysis. 158
9.6 Newer methods of analysis. 167
9.7 Future trends. 167
9.8 Sources of further information and advice. 169
9.9 References. 170
10 Analysis of polyphenol antioxidants in fortified foods and
supplements. 175
A. Lea, Reading Scientific Services Ltd, UK
10.1 Introduction to polyphenols. 175
10.2 Methods for total polyphenols. 180
10.3 Specific analysis of individual plant materials. 182
10.4 Antioxidant capacity measurements. 191
10.5 Acknowledgement. 193
10.6 References. 193
11 Assessing the bioavailability of nutraceuticals. 195
R. M. Faulks and S. Southon, Institute of Food Research, UK
11.1 Introduction. 195
11.2 Measuring absorption, metabolism and tissue
targeting. 197
11.3 Study design and interpretation. 205
viii Contents
11.4 Other considerations. 211
11.5 Health response. 213
11.6 Implications of controlled absorption for product
development. 214
11.7 Future trends. 216
11.8 Sources of further information and advice. 217
11.9 References. 217
12 Codex Alimentarius standards affecting fortified foods and
supplements. 219
J. Maskeliunas and K. Miyagishima, Joint FAO/WHO Food
Standards Programme, Italy
12.1 Introduction. 219
12.2 Codex General Principles for the addition of essential
nutrients to foods. 222
12.3 Guidelines for vitamin and mineral food supplements . 225
12.4 Ongoing work. 227
12.5 Conclusions. 228
12.6 References. 228
13 European legislation on fortified foods and supplements. 230
P. Coppens, E. Leontopoulou and S. Pettman, European
Advisory Services, Belgium
13.1 Principles and evolution of EU food legislation. 230
13.2 Barriers to trade in the EU relating to fortified food
products and food supplements. 231
13.3 EU harmonisation to resolve barriers to trade in the
field of food supplements and fortified foods. 233
13.4 Factors to be considered in the setting of maximum
levels in food supplements and fortified foodstuffs. 236
13.5 The legal basis as set out in the Food Supplements
Directive and the Addition of Nutrients to Foods
Regulation. 236
13.6 Scientific considerations in relation to the setting of
maximum levels of vitamins and minerals in foods. 237
13.7 Legal considerations of setting maximum levels of
vitamins and minerals in foods. 244
13.8 Political considerations in relation to the EC discussion
paper. 246
13.9 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 in foods. 250
13.10 References. 252
Contents ix
14 Safety of vitamins and minerals added to foods:
An overview of international expert opinions on
micronutrient safety. 256
D. H. Shrimpton, European Federation of Associations
of Health Product Manufacturers, Belgium
14.1 Introduction. 256
14.2 Risk analysis of essential dietary micronutrients:
Background to the issue of safety. 257
14.3 Scientific risk assessment of nutrients. 259
14.4 Overview of three major international studies. 260
14.5 Current developments in the scientific risk assessment
of micronutrients. 262
14.6 Overall guidelines for risk management. 263
14.7 Future trends and developments. 264
14.8 An optimistic summary of the future trend. 268
14.9 References. 268
Index . 271 |
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| index_date | 2024-07-02T21:04:09Z |
| indexdate | 2024-07-09T21:16:31Z |
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| record_format | marc |
| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Food fortification and supplementation technological, safety and regulatory aspects ed. by Peter Berry Ottaway Boca Raton, Fla. [u.a.] CRC Press [u.a.] 2008 XIII, 281 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Aditivos para alimentos Alimentos enriquecidos Suplementos dietéticos Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Nahrungsergänzungsmittel (DE-588)4627438-8 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Nahrungsergänzungsmittel (DE-588)4627438-8 s Lebensmitteltechnologie (DE-588)4034901-9 s b DE-604 Ottaway, Peter Berry edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016531734&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food fortification and supplementation technological, safety and regulatory aspects Aditivos para alimentos Alimentos enriquecidos Suplementos dietéticos Lebensmitteltechnologie (DE-588)4034901-9 gnd Nahrungsergänzungsmittel (DE-588)4627438-8 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4627438-8 (DE-588)4143413-4 |
| title | Food fortification and supplementation technological, safety and regulatory aspects |
| title_auth | Food fortification and supplementation technological, safety and regulatory aspects |
| title_exact_search | Food fortification and supplementation technological, safety and regulatory aspects |
| title_exact_search_txtP | Food fortification and supplementation technological, safety and regulatory aspects |
| title_full | Food fortification and supplementation technological, safety and regulatory aspects ed. by Peter Berry Ottaway |
| title_fullStr | Food fortification and supplementation technological, safety and regulatory aspects ed. by Peter Berry Ottaway |
| title_full_unstemmed | Food fortification and supplementation technological, safety and regulatory aspects ed. by Peter Berry Ottaway |
| title_short | Food fortification and supplementation |
| title_sort | food fortification and supplementation technological safety and regulatory aspects |
| title_sub | technological, safety and regulatory aspects |
| topic | Aditivos para alimentos Alimentos enriquecidos Suplementos dietéticos Lebensmitteltechnologie (DE-588)4034901-9 gnd Nahrungsergänzungsmittel (DE-588)4627438-8 gnd |
| topic_facet | Aditivos para alimentos Alimentos enriquecidos Suplementos dietéticos Lebensmitteltechnologie Nahrungsergänzungsmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016531734&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT ottawaypeterberry foodfortificationandsupplementationtechnologicalsafetyandregulatoryaspects |