flour fortification with vital vitamins and minerals - micronutrient deficiencies & the consequences

8/12/2019 Flour fortification with vital vitamins and minerals - Micronutrient deficiencies & the consequences

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Digital Re-print -May | June 2014

Flour fortication with vital vitamins and

minerals - Micronutrient deciencies & the

consequences

www.gfmt.co.uk

Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom.All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies,the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis ofinformation published.Copyright 2014 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any formor by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872
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Chronic malnutrition endangers

millions of lives throughout the

world. A lack of essential vitamins

and minerals causes health conditions typical-

ly manifesting as impaired energy, stunted

growth, damage to the nervous system and

heightened susceptibility to infection.

Vitamins, minerals and trace elements

serve to maintain important bodily functionsand act as biocatalysts in almost all of the

bodys metabolic processes.

Vitamins are involved in breaking down

and converting carbohydrates, protein, fat

and minerals. Minerals control the transmittal

of nerve impulses and muscle activity. But

although vitamins, minerals and trace ele-

ments are so important, the body is unable

to synthesize and store them in sufficient

quantities. People must therefore rely on

their daily food to supply these essential

micronutrients.

Since wheat, maize and rice flour are

staple foods almost everywhere in the

world, an ideal way to prevent malnutri-

tion is to fortify flours with micronutrients .

Baked goods and pasta products are firmly

anchored in the traditional diet of almost

every country.

The success of flour fortificationContrasted with the great benefit to a

nations health and economy that can be

gained by tackling the issue of malnutrition,

flour fortification is a low-cost remedy.

According to Emory, Rollins School of

Public Health, it costs US$0.50 per personand year to fortify flour. Depending on

the type of fortification and the volumes

required, the costs can be reduced to

US$0.10.

Since modern mills are generally well

equipped for flour fortification, the only

costs incurred in the further course of the

fortification process are for the purchase of

premixes at a price of a few US dollars per

tonne of flour.

One success, documented by the Food

Fortification Initiative (FFI), shows that forti-

fied wheat flour has led to a reduction in

the number of newborns with neural tube

defects. (see Figure 1).

Increasing numbers of countries there-

fore mandate flour fortification.

Depending on local eating habits, the

fortification of wheat, maize or rice flour is

decreed. The FFI reports in May 2014 that

79 countries require flour to be

fortified with at least iron and/

or folic acid.

Tailored to countriesand customers -ELCOvit premixes

The requirements are as

varied as the countries and

cultures. The mix of additivesmust be adjusted to meet the

exact needs of the country.

The first step is to identify

what nutrient deficiencies exist,

how widespread they are, how

high the per capita consump-

tion of bakery products and pasta is, and

how finely or coarsely ground the flour will

be when the premix is added.

Whereas, for example, minerals make up

1.7 percent of whole wheat, this share falls

to 0.5 percent in fine white flour. Figures

can be extrapolated to the various grinding

degrees. Depending on how finely the flour

is ground, greater or smaller quantities of

nutrients are lost.

For decades Mhlenchemie has cooper-

ated closely with mills and knows about their

particular circumstances on site.

ELCOvit premixes are customised mixes

of micronutrients, chosen to meet the

exact requirements of the specific country.

The combination of micronutrients reflects

regional deficits, eating habits and the avail-

ability of food. The bioavailability of the

micronutrients is also taken into considera-

tion, to ensure that the fortified flour has thedesired effect.

Selecting the raw materials forthe perfect premix

Apart from cooperating with the mill,

Mhlenchemie has the advantage of access

to the groups trials laboratory, where the

analysis parameters as well as substances use

in the finished product can be tested.

The selection of raw materials is of prime

importance in order to create premixes that

can be easily and reliably dosed in a range of

climatic conditions.

At the Stern-Wywiol Gruppe Technology

Centre a variety of raw materials are tested

for suitability and stability.

Sieve or particle size analysis is a basic test

procedure. It is an important quality criterion

in selecting the raw materials because only the

correct distribution of particle sizes will pre-

vent the additive and the flour from demixing.

Because many vitamins and minerals are

sensitive to UV light, oxygen, heat or humid-

ity, the raw materials are tested for stability

and flowability, in order to select the best

ingredients.

Vitamin A, for example, is very easily

oxidised and is therefore used in the stable

form ELCOvit A 250.

This form of vitamin A was developed in

cooperation with BASF using their beadlet

technology; it is dried in an especially gentle

process and stabilised with an effective

antioxidation system. The special granula-

tion which makes it suitable for the milling

industry was developed in cooperation with

Mhlenchemie. Compared with other prod-

ucts, it is far less likely to form lumps.

Testing the finished products

Apart from selecting the raw materials, itis necessary to investigate how the premixes

behave in flour and the finished products.

Are there any undesirable colour changes,

by-products, discernible tastes or such like?

Mhlenchemie has a wide range of technical

resources which can be used to test these

matters.

In the trial bakery, for example, tests

reveal whether an iron preparation leads to

black specks on the breads crust.

The impact of colouring vitamins on

pasta can be examined in the pilot plant

where pasta can be produced using industrial

methods. Does riboflavin turn the water in

which noodles are boiled yellow, or does it

colour rice?

These and many other issues can be

examined and the results used to produce

the optimum premixes.

Apart from standard premixes that match

Flour fortification with vital vitamins and minerals

Micronutrient deficiencies & the consequences

by Martina Mollenhauer and Lena Kampehl, Mhlenchemie GmbH & Co. KG, Germany

Figure 1: Success offortification

Fortification

16 | May - June 2014 GRAIN&FEED MILLING TECHNOLOGYF


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statutory requirements, customers may choose

from special mixes which can be integrated

into existing grinding and blending processes.

Precision feeder EMCEtec GLD 87- Easyto use, sturdy dosing devices are part of the

full service package of skilled support that

Mhlenchemie offers mills to assist the process

of achieving reliable flour fortification. The pre-

cision feeder can be integrated into any existing

grinding or flour processing system.

Quick test for iron, zinc and vitamin A -

Portable quick tests complete the range of

methods to ensure that flour fortification

schemes are efficient and sustainable.

Here Mhlenchemie cooperates with the

established manufacturer BioAnalyt, which

develops innovative measuring instruments

for the rapid quality analysis of vitamins,

minerals and trace elements.The iCheckTM test kits are easy to use

and reliably show the iron, zinc and vitamin

A content of a substance within a few

minutes.

Dedicated partner with know-howClose cooperation between

Mhlenchemie, the Food Fortification

Initiative, Hellen Keller, the Spina Bifida

Society and other organisations ensures that

training and workshops are available to the

employees of mills or state organisations

throughout the world.

Part of the mission is to impart knowl-

edge of the options for flour fortificationand why it is necessary, besides teaching the

correct handling and storage of ELCOvit

premixes and, obviously, how to use the test

kits for analysis.

Applications engineers visit the local mill-

ers to offer all the advice and support they

want when putting their flour fortification

programmes in place.

MOREINFORMATION:

Website: www.muehlenchemie.de

Figure 3: Comparison of vitamin A powders in respectof their tendency to form lumps after storage for one

hour at 35C and 80 percent relative humidity. Left:competing product; right: ELCOvit A 250

Figure 2: Legislation on fortification ofwheat flour

May - June 2014 | 17GRAIN&FEED MILLING TECHNOLOGY

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Role ofextrudersin Halal foodproduction

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