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Chapter: 11th 12th std standard Home Science Maintain Basic Knowledge for family life Higher secondary school College

Food fortification and food enrichment

FOOD FORTIFICATION AND FOOD ENRICHMENT - Objectives of Fortification and Enrichment of Foods:

FOOD FORTIFICATION AND FOOD ENRICHMENT

Objectives of Fortification and Enrichment of Foods

 

1. Restoration to Natural Levels

 

Rather significant amounts of nutrients are either destroyed or extracted when foods and food products are stored, milled, dried or otherwise processed. Some manufacturers attempt to undo the processing damage by restoring these nutrients which have been most affected.

2. Fortification Above Natural Levels

 

Infant foods and products designed for weight control are generally fortified with nutrients above natural levels.

3. Enrichment with Public Health Objectives

 

Usually bread is fortified with thiamine, riboflavin, niacin and iron to raise the levels of these nutrients sufficiently to protect against deficiencies.

4. Fortification to make a food self sufficient

 

Sweets and confectioneries contain negligible amounts of vitamins. Such foods should be fortified with thiamine and niacin to make the food self sufficient in the above nutrients.

 

The following table shows the foods and the nutrients with which it is fortified.

FOODS NUTRIENTS

 

Flour : Thiamine, riboflavin, niacin, calcium and iron salts.

 

Bread : Thiamine, niacin and iron.

 

Breakfast cereals -corn flakes : Thiamine, riboflavin, niacin and iron.

 

Milk (Aavin) : Vitamin A

 

Infant milk foods : Vitamins A and D, ascorbic acid, Vitamin B6 and iron

 

Vanaspathi : Vitamins A and D.

 

Fruit and sugar products : Thiamin, riboflavin, calcium, niacin. Salt Iodine and Iron.


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11th 12th std standard Home Science Maintain Basic Knowledge for family life Higher secondary school College : Food fortification and food enrichment |


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