Food fortification and supplementation: technological, safety and regulatory aspects

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. . . Thefirst 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 workingin the food industry INDICE: Principles of food fortification and supplementation. P Berry Ottaway, Berry Ottaway and Associates Ltd, UK. - Introduction. - Definitions. -Food fortification. - Supplementation. - References. PART 1 TECHNOLOGICAL ASPECTS. Forms of food supplements. S Jennings and P Berry Ottaway, Berry Ottaway and Associates Ltd, UK. - Introduction. - Tablets. - Capsules. - Liquidsupplements. - Supplements in powder form. - References. Vitamin and mineral fortification of foods. R Biebinger and R F Hurrell, ETH Zurich, Switzerland. - Introduction. - The need for fortification. - Iron deficiency. - Iodine deficiency. - Vitamin A deficiency. - Zinc deficiency. - Selenium deficiency. - Calcium deficiency. - Folate deficiency. - References. Fortificationwith substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols). S Buchwald-Werner, C G„rtner, P Horlacher, G Schwarz, Cognis GmbH, Germany. - Introduction. - Polyphenols. - Carotenoids. - Oils. - Future trends. - Sources of further information and advice. - Dedication. - References. Healthy polyunsaturated fatty acids (PUFAs) for food enrichment. C Jacobsen and M Bruni Let, Danish Institute for Fisheries Research, Technical University of Denmark, Denmark. - Introduction. - Current problems in producing n-3 PUFA and using fish oils in food products. - Improving the sensory quality and shelf life of n-3 PUFA enriched foods. - Future trends. - Sources of further information and advice. - References. The stability ofvitamins in fortified foods and supplements. P Berry Ottaway, Ottaway and Associates Ltd, UK. - Introduction. - The vitamins. - Factors affecting vitamin stability. - Fat-soluble vitamins. - Water-soluble vitamins. - Vitamin-vitamin interactions. - Effect of irradiation on vitamin stability in foods. -Food product shelf life and its determination. - Protection of vitamins in foods. - References. Technical aspects of micronutrient addition to foods. R Chaudhari and M Fanion, Fortitech, USA. - Introduction. - Preparatory requirements. - Preserving good taste while adding in-demand nutrients. - What product quality are consumers looking for?. - The science behind sensory and textural issues. - Preserving nutrient stability and in-demand ingredients. - From production to final product. - Conclusion. - References. PART 2 ANALYSIS,SAFETY AND REGULATION. Vitamin analysis in fortified foods and supplements. SÖtle?, Ege University, Turkey. - Introduction. - Chemistry of vitamins. - Extraction and purification methods. - Methods of analysis of vitamins. - Future trends. - References. Analysis of fatty acids in fortified foods. C Crews, Central Science Laboratory, UK. - Introduction. - Structure and occurrence. - Role and use in functional foods. - Analytical requirements. - Established methods of analysis. - Newer methods of analysis. - Future trends. - Sources of further information and advice. - References. Analysis of polyphenol antioxidant in fortified foods and supplements. A Lea, Reading Scientific Services Ltd, UK. - Introduction to Polyphenols. - Methods for Total Polyphenols. - Specific analysis of individual plant materials. - Antioxidant capacity measurements. - Acknowledgement. - References. Assessing the bioavailability of nutraceuticals. R M Faulks and S Southon, Institute of Food Research, UK. - Introduction. - Measuring absorption, metabolism and tissue targeting. - Study design and interpretation. - Other considerations. - Health response. - Implications of controlled absorption for product development. - Future trends. - Sources of further information and advice. - References. Codex Alimentarius standards affecting fortified foods and supplements. J Maskeliunas and K Miyagishima, Joint FAO/WHO Food Standards Programme, Italy. - Introduction. - Codex general principles for the addition of essential nutrients to foods. - Guidelines for vitamin and mineral food supplements. - Ongoing work. - Conclusion. - References. European legislation on fortified foods and supplements. P Coppens, E Leontopoulou and S Pettman, European Advisory Services, Belgium. - Principles and evolution of EU food legislation. - Barriers to trade in the EU in fortified food products and food supplements. - EU harmonisation to resolve barriers to trade in the field of food supplements and fortified foods. - Factors to be considered in the setting of maximum levels in food supplements and fortified foodstuffs. - The legal basis as set out in the Food Supplements Directive and the Addition of Nutrients to Foods Regulation. - Scientific considerations in relation to the setting of maximum levels of vitamins and minerals in foods. - Legal considerations of setting maximum levels of vitamins and minerals in foods. - Political considerations in relation to the EC discussion paper. - 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 to foods. - References. Safety ofvitamins and minerals added to foods: An overview of international expert opinions on micronutrient safety. D H Shrimpton, European Federation of Associates of Health Product Manufacturers, Belgium. - Introduction. - Risk analysis of essential dietary micronutrients: Background to the issue of safety. - Scientific risk assessment of nutrients. - Overview of three major internationalstudies. - Current developments in the scientific risk assessment of micronutrients. - Overall guidelines for risk management. - Future trends and developments. - An optimistic summary of the future trend. - References. .

• ISBN: 978-1-84569-144-8
• Editorial: Woodhead
• Encuadernacion: Cartoné
• Páginas: 296
• Fecha Publicación: 01/03/2008
• Nº Volúmenes: 1
• Idioma: Inglés