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.
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Further reading
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.
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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.
IFT Nutrition Division (1988) Symposium: Bioavailability of vitamins in food. Food Technology (October), 192–221.
Machlin, L. J. (ed.) (1984) Handbook of Vitamins. Marcel Dekker, New York.
Mertz, W. (1977) Fortification of foods with vitamins and minerals. Ann. N.Y. Academy of Sciences 300, 151–160.
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.
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© 1991 Springer Science+Business Media New York
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Peace, D., Dolfini, L. (1991). Nutritive additives. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_7
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5249-6
Online ISBN: 978-1-4757-5247-2
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