Understanding Food Nutritional Fortifiers (I)

Nutritional fortifiers refer to natural or synthetic nutrients and other nutrients added to food in order to increase the nutritional content (value) of food. Food nutritional fortification is one of the important methods advocated internationally to improve the nutritional status of residents, that is, by adding one or more micronutrients to specific foods, the nutrient loss caused by food processing and storage is compensated, and the intake of these nutrients by the population is increased, thereby correcting or preventing micronutrient deficiency and other related diseases. The use of nutritional fortifiers must comply with the "National Food Safety Standard for the Use of Food Nutritional Fortifiers" (GB 14880).

Nutritional enhancers classification

Vitamins: VA, VD, VE, VC, VB group (VB1, VB2, VB3, VB5, VB6, VB12), folic acid, biotin, etc.

Minerals: GB14880 stipulates the use range and fortification amount of 8 kinds of minerals allowed for use, including Ca, Fe, Zn, Cu, Mn, Cu, Mg, and I. Different minerals are used in different foods. For example, calcium fortifiers are often used in formulating milk powder, cheese, rice, wheat, and grains.

Iron fortifiers are commonly used in rice, wheat, grains and their products.

Zinc fortifiers are often used in formulating dairy products, rice, wheat, and grains.

Selenium enhancers are commonly used in rice, wheat, grains and their products.

Fortifiers such as magnesium, copper, manganese, potassium, and phosphorus are often used in formulating milk powder, soy milk powder, solid beverages, etc.

Amino acids: Amino acid food fortifiers are mainly composed of eight essential amino acids and taurine.

Other nutrients: oligosaccharides, dietary fiber, prebiotics, lecithin, nucleotides, choline, etc.

The significance of food fortification

Make up for the nutritional deficiencies of natural foods and prevent nutritional diseases;

Supplement nutrients lost during the process and maintain the original nutritional properties;

Simplify meal matching to meet comprehensive nutritional needs;

It can meet the nutritional needs of special groups of people, the military who need to adapt to special occupations, and people working in mines, high temperature or low temperature operations, etc.