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Food fortification and supplementation: Technological, safety and regulatory aspects

Edited by P Berry Ottaway, Berry Ottaway and Associates Ltd, UK

Woodhead Food Series No. 156

 - provides a comprehensive summary of the technology of food fortification
 - examines associated safety and regulatory aspects
 - covers methods for fortifying foods with vitamins and minerals and other nutraceuticals
 - discusses safe levels for the addition of vitamins and minerals to foods
 - an important collection of research from leading innovators for the food industry

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.

The first 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 working in the food industry.

ISBN 1 84569 144 X
ISBN-13: 978 1 84569 144 8
March 2008
296 pages  234 x 156mm  hardback  
£130.00 / US$220.00 / €160.00

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About the editor

Peter Berry Ottaway is a food scientist and technologist with over forty years experience in the food industry. He heads a consultancy specialising in food science, food technology and international food law. He is the author or editor of a number of books on food science and is a visiting lecturer at universities in both the UK and the USA.

Contents

PART 1 TECHNOLOGICAL ASPECTS
PART 2 ANALYSIS, SAFETY AND REGULATION

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
 - Liquid supplements
 - 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

Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols)
S Buchwald-Werner, C Gärtner, 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 of vitamins 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
S Ötleş, 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 of vitamins 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 international studies
 - 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