Food Fortification and Supplementation Technological Safety and Regulatory Aspects Discusses Safe Levels for the Addition of Vitamins and Minerals to Foods.

DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c87681) has announced the addition of "Food Fortification And Supplementation: Technological, Safety And Regulatory Aspects" to their offering.

* 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 bio-actives 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.

Contents:

Principles of food fortification and supplementation
P Berry Ottaway, Berry Ottaway and Associates Ltd, UK
Introduction. Definitions. Food fortification. Supplementation.
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. 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 Gartner, P Horlacher, G Schwarz, Cognis GmbH,
Germany
Introduction. Polyphenols. Carotenoids. Oils. Future trends. Sources
of further information and advice. References.
Using polyunsaturated fatty acids (PUFAs) as functional ingredients
C Jacobsen and M Bruni Let
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.
Classification of 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
M Fanion and R Chaudhari, Fortitech, USA
Introduction. Preparatory requirements. Preserving good taste while
adding in-demand nutrients. Understanding 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
Analysis of fatty acids in fortified foods
Analysis of polyphenol antioxidant in fortified foods and supplements
Assessing the bioavailability of nutraceuticals
Codex Alimentarius standards affecting fortified foods and supplements
European legislation on fortified foods and supplements
References.

For more information visit http://www.researchandmarkets.com/reports/c87681