FOOD FORTIFICATION AND FOOD ENRICHMENT
Fortification and Enrichment of Foods
1. Restoration to
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
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.
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.