Nutrients

							Nutritional Considerations
   Addition of Nutrients for nutrition
   Change in formulation to meet
    consumer “demands”
   Addition of compounds approved by
    FDA for nutritional claims
   Meeting the concept of functional foods
    without claims
Nutrients
“Functional” ingredients
  Reducing negative impacts
  Having a defined source
  Analysis of every component
Addition of Nutrients
   Reasons to add:
       Required by regulation
       Health claims
       Marketing
           -meeting consumer trends (low fat or
               carbs
Health Claims
   Not Authorized
      Dietary fiber and cardiovascular disease.
       Zinc and immune function in the elderly.
   Authorized
      calcium and osteoporosis.
      dietary lipids and cancer.
      sodium and hypertension
      dietary saturated fat and cholesterol and risk of coronary heart disease.
      fiber-containing grain products, fruits, and vegetables and cancer. fruits and
       vegetables and cancer.
      Folate and neural tube defects.
      dietary noncariogenic carbohydrate sweeteners and dental caries.
      Soluble fiber from certain foods and risk of coronary heart disease (CHD).
      Soy protein and risk of coronary heart disease (CHD).
      plant sterol/stanol esters and risk of coronary heart disease (CHD).
Some requirement for calcium as means
of reducing risk of osteoporosis
   Claim clearly indicates that calcium intake through out
    life is not only risk of osteoporosis
   Claim does not imply that risk of osteoporosis applies
    equally to all of the US population
   Claim states that total daily intake >200% of
    recommended daily intake has no further known benefit
   Does not apply to food that contains <40% of
    recommended daily intake (1000 mg)
   Calcium can be assimilable
   Food shall not contain more P than Ca
   May include the number of people in the US that have
    osteoporosis
Problems encountered
    Cost
    Getting them in, well distributed
    Losses during processing &
     distribution
    Cost of analysis
    Technical problems
Technical Problems
Interaction with other components
         Fe, Cu (flavor)
         Ca, Mg, P (texture)
     Off Colors
     Off flavors
     Moisture uptake
     Bioavailability
Losses during processing
   Unit operations vary widely in food processing
    and nutritional losses also vary
   Most of the data on losses of vitamins and
    amino acids is more than 30 years old and
    processing changes have been reduced
   Except for canning losses of heat senstive
    nutrients is generally less than 15% and
    more loss if frequently encountered in home
    cooking
Vitamins
   Except for ascorbic acid, carotenoids,
    tocopherols, and possible riboflavin, vitamins
    are added to foods for nutritional purposes
   Ascorbic acid is sensitive to oxygen
   Thiamine, riboflavin and niacin are most heat
    labile
   A number of foods required fortification of
    vitamins – ie Vitamin A and D to milk
Vitamins-Losses during processing
Vitamin    Fresh    blancing   Blanching
           cooked              & retort
Ascorbic   19       33         53

Thiamin    7        5          48

Niacin     7        10         30
    Amino Acids - Losses during processing

   Amino acids
       Maillard reaction – loss of lysine
       High temperatures processing under basic
        conditions – formation of lysinylalanine
Addition of Minerals - Calcium
   Invoved in bone development
   Involved as a regulator of lipase
   May be invoved in weight reduction?
   Problems with solubility
   Bioavailability
   Interactions with proteins
   Works with phosphorous
Forms of calcium
   Calcium phosphates (mono, dibasic, tribasic)
   Calcium pyrophosphate
   Calcium carbonate
   Calcium glycerophosphate
   Calcium lactobionate
   Calcium sulfate
   Calcium acetate
   Calacium lactate gluconate
   Calcium lactate
Phosphorous
   Works with calcium for bone
    development
   Regulator of energy metabolism
   Phosphorous inhibits iron absorbtion
   Excesive phosphourous can reduce
    calcium blood levels
Forms of phosphorous
   Calcium phosphates
   Ferric phosphate
   Magnesium phosphate
   Magnesium glycero phosphate
   Potassium glycerol phosphate
   Sodium phopshate
   Sodium ferric pyrophosphate
Iron
   Iorn decificiencies still common
   Available in both ferric and ferrous form
       Ferric ammonium citrate
       Ferrous gluconate
   Ferrous more apt to cause oxidations
   Ferric can be a competitive ihibitor for
    lipase