Nutritive additives

  • D. Peace
  • L. Dolfini

Abstract

The fat-soluble vitamins are A, D, E and K. To fortify foods containing a significant proportion of fat, oil-based dilutions of the fat-soluble vitamins are available. In order to add fat-soluble vitamins to aqueous foods, it may be possible to use products which are compounded with such water-soluble substances as gelatin, sucrose and acacia. These water-dispersible forms of the fat-soluble vitamins contain either the natural antioxidants, Vitamin E, ascorbyl palmitate, ascorbic acid, or synthetic compounds BHA, BHT. A synopsis of fat-based and water-dispersible forms of the fat-soluble vitamins is found in Table 7.1.

Keywords

Breakfast Cereal Ascorbyl Palmitate Retinyl Palmitate Meal Replacement Retinyl Acetate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Further reading

  1. Borenstein, B. and Lachance, P. A. (1988) Effects of processing and preparation on the nutritive value of foods. In Modern Nutrition in Health and Disease ( 7th edn ). Lea and Febiger, Philadelphia, pp. 672–684.Google Scholar
  2. Clydesdale, F. (1983) Physicochemical determinants of non-bioavailability. Food Technology (October), 133–144.Google Scholar
  3. Hartman, G. H. (1975) Technological problems in fortification with minerals. In Fortification of Foods: Proceedings of a Workshop. National Academy of Sciences, Washington DC, pp. 8–18.Google Scholar
  4. IFT Nutrition Division (1988) Symposium: Bioavailability of vitamins in food. Food Technology (October), 192–221.Google Scholar
  5. Machlin, L. J. (ed.) (1984) Handbook of Vitamins. Marcel Dekker, New York.Google Scholar
  6. Mertz, W. (1977) Fortification of foods with vitamins and minerals. Ann. N.Y. Academy of Sciences 300, 151–160.Google Scholar
  7. Paulus, K. (1989) Vitamin degradation during food processing and how to prevent it. In Nutritional Impact of Food Processing. Bibl. Nutr. Dieta, Basel Karger, pp. 173–187.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • D. Peace
  • L. Dolfini

There are no affiliations available

Personalised recommendations