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.
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.