Understanding Food Nutritional Fortifiers (Part 2)

Production principles of food nutritional fortifiers

The production and operation of nutritional enhancers must comply with the relevant health standards, laws and regulations issued by the state and be subject to state supervision and management; GB14880

The addition of nutritional fortifiers must not destroy the balance between essential nutrients;

Use reasonable technology to minimize or prevent nutritional damage during production, processing, transportation and storage, and prevent decomposition and corruption;

Nutritional enhancers cannot affect the color, aroma, taste, or shape of food, nor can they reduce the quality of food;

The fortified objects are popular and easily absorbed and utilized by the body. The fortified dosage should be appropriate so as not to destroy the nutritional balance of the human body, and it should not be excessively added to cause poisoning.

The use of nutritional enhancers must ensure food safety characteristics, quality standards, and economic rationality.

Generally speaking, food nutritional fortifiers add one or more micronutrients to specific foods to compensate for the nutrient loss caused by food processing and storage, increase people's intake of these nutrients, and thus correct or prevent micronutrient deficiency and other related diseases. As long as we produce according to national standards and use them according to requirements, there should be no problem.