technical aspects of micronutrient fortification in dairy...
TRANSCRIPT
Technical Aspects of Micronutrient Fortification in Dairy Products
R&D, SternVitamin
Annette Bueter
Technical Applications Manager Food Fortification
Agenda
● Basic introduction to vitamins
● Basic introduction to minerals
● Stability of vitamins
● Why fortify dairy products ?
● Main fortification challenges
Basic Introduction to Vitamins
VitaminsIntroduction
● Organic compounds with specific functions in the body
● Needed in very small amounts for normal growth and
physical well-being
● Sensitive regarding heat, light, acids etc.
● Cannot be synthesized by the body
● Mainly obtained through food
VitaminsClassification
Fat-soluble Vitamins:
● Vitamin A - Retinol
● Vitamin D2 - Ergocalciferol
● Vitamin D3 - Cholecalciferol
● Vitamin E - Tocopherol
● Vitamin K1 - Phytomenadion / Phyllochinon
● Vitamin K2 - Menaquinon
VitaminsClassification
Water-soluble Vitamins:
● Vitamin B1 - Thiamine
● Vitamin B2 - Riboflavin
● Vitamin B3 - Niacin or Nicotinamid
● Vitamin B5 - Pantothenic acid
● Vitamin B6 - Pyridoxine
● Vitamin B8 - Biotin
● Vitamin B9 - Folic acid
● Vitamin B12 - Cyanocobalamine
● Vitamin C - Ascorbic acid
VitaminsColours
Vitamin A,D,E, K
Folic acidVitamin B2
Vitamin B1,3,5,6,8,C
Riboflavin
(Lactoflavin)
Vitamin B12
Vitamins Vitamin B2 in Milk
Control 25% RDA15% RDA
Basic Introduction to Minerals
MineralsIntroduction
● Inorganic compounds with specific functions in the body
● Support human biochemical processes by serving
structural and functional roles as well as electrolytes
● Needed in small amounts for normal growth and physical
well-being
● Cannot be synthesized by the body
● Mainly obtained through food
MineralsClassification
● Calcium
● Chlorine
● Potassium
● Magnesium
● Phosphorous
● Sodium
● Iron
Minerals:
(> 50 ppm in the human body)
Trace elements:
(< 50 ppm in the human body)
● Chromium
● Iodine
● Copper
● Manganese
● Molybdenum
● Selenium
● Zinc
● Fluoride
MineralsProperties
● Less sensitive regarding heat, light and acids than vitamins
● Usually required in larger quantities than vitamins
● Available as compounds which are different in:
• Mineral content
• Bio-availability
• Solubility
• Taste
• Price
PZn
SeF
CuFe
Mg
K
CaCl
KMo
Na
ICr
Mn
MineralsComparison of Iron Compounds
Compound colour Fe content Solubility
Electrolytic iron 97% -
Ferrous fumarate 32% +
Ferrous gluconate 12% ++
Ferrous lactate 20% ++
Ferric sodium EDTA 13% ++
Ferric pyrophosphate 25% -
Ferrous sulfate 32% ++
Stability of Vitamins
Stability of VitaminsInfluencing factors
AD
E
B1B2
B6
B9
B12
Oxygen
InteractionspH
Minerals Enzymes
Water
Temperature
Time
Stability of Vitamins Sensitivity
Light Heat Oxygen Humidity
Vitamin A xxx xx xxx x
Vitamin E xx xx xx x
Vitamin B1 xx xxx x xx
Vitamin B2 xxx x x x
Niacin x x x x
Vitamin B6 xx x x x
Vitamin C x xx xxx xx
Vitamin B12 xx x x xx
Folic acid xx x xxx x
x = hardly or not sensitive xx = sensitive xxx = very sensitive
Stability of Vitamins Recommended Daily Allowance (S.A.)
S.A. RDA
Vitamin A 1000 µg
Vitamin E 10 mg
Vitamin B1 1,4 mg
Vitamin B2 1,6 mg
Niacin 18 mg
Vitamin B6 2 mg
Vitamin C 60 mg
Vitamin B12 1 µg
Folic acid 200 µg
Stability of Vitamins Recommended Daily Allowance (S.A.)
S.A. RDA Dimensions
Vitamin A 1000 µg = 1mg = 0,001g
Vitamin E 10 mg = 0,01g
Vitamin B1 1,4 mg = 0,0014g
Vitamin B2 1,6 mg = 0,0016g
Niacin 18 mg = 0,018g
Vitamin B6 2 mg = 0,002g
Vitamin C 60 mg = 0,06g
Vitamin B12 1 µg = 0,001mg = 0,000001g
Folic acid 200 µg = 0,2mg = 0,0002g
Stability of VitaminsHandling of Dosage
● Very small amounts of vitamins are difficult to handle
● Premix contains all vitamins in amounts needed
● Carrier (e.g. maltodextrin or lactose) is added:
o Improves homogeneity of premix
o Standardises dosage level to end product
Stability of Vitamins Steps of Vitamin Losses
1. Storage of premix
Production
of premix
NU
TR
IEN
T L
EV
EL
TIME
Production of
final product
Shelf life of
final product
Minimum label claim of final product
1.
2.
3.
Compensation of vitamin losses through individual overdosages
3. Storage of final product
2. Production of final product
Why Fortify Dairy Products ?
Food FortificationDefinitions
Restoration
…replacement of nutrients lost during food processing…
Enrichment
…adding micronutrients which are naturally present in the food to levels
higher than naturally occurring…
Fortification
…process of adding micronutrients that are either not naturally present or to
levels that are much higher than naturally found in the food…
Found in: Manual for wheat flour fortification with iron, USAID
Why Fortify ?Reasons
● Variation in Source
o Different cow breed, lactation stage, seasonal variation, feed
● Health intervention
o Fortification with Vit D to prevent rickets
● Processing loss of vitamins
o Fat removal removal of fat-soluble vitamins
o Vitamin loss upon heating process
Why Fortify ?Intrinsic contents / 100g
Nutrient Whole
milk
Skimmed
milk
UHT Milk Sterilized
milk
NRV/glass of
whole milk
Calcium 120 mg 18%
Phosphorus 92 mg 15%
Vitamin A 28µg 7%
Vitamin D 0.09 µg 1.2%
Vitamin C 1.7 mg 3.4%
Folic acid 5 µg 2.5%
Vitamin B2 180 µg 28%
Vitamin B12 0.41 µg 34%
Source: Souci Fachmann Kraut
Why Fortify ?Intrinsic contents / 100g
Nutrient Whole
milk
Skimmed
milk
UHT Milk Sterilized
milk
NRV/glass of
whole milk
Calcium 120 mg 123 mg 18%
Phosphorus 92 mg 97 mg 15%
Vitamin A 28µg 2 µg 7%
Vitamin D 0.09 µg traces 1.2%
Vitamin C 1.7 mg - 3.4%
Folic acid 5 µg 5 µg 2.5%
Vitamin B2 180 µg 170 µg 28%
Vitamin B12 0.41 µg 0.3 µg 34%
Source: Souci Fachmann Kraut
Why Fortify ?Intrinsic contents / 100g
Nutrient Whole
milk
Skimmed
milk
UHT Milk Sterilized
milk
NRV/glass of
whole milk
Calcium 120 mg 123 mg 120 mg 120 mg 18%
Phosphorus 92 mg 97 mg 92 mg 92 mg 15%
Vitamin A 28µg 2 µg 30 µg 30 µg 7%
Vitamin D 0.09 µg traces 0.09 µg 0.09 µg 1.2%
Vitamin C 1.7 mg - 1.3 mg 0.17 mg 3.4%
Folic acid 5 µg 5 µg 4.6 µg 3 µg 2.5%
Vitamin B2 180 µg 170 µg 180 µg 140 µg 28%
Vitamin B12 0.41 µg 0.3 µg 0.38 µg 0.1 µg 34%
Source: Souci Fachmann Kraut
Why Fortify ?Market Examples
Company Clover
Country South Africa
Category Dairy Alternative Drinks
Event Date Apr 2017
Description: Unsweetened regular soy milk in a 1L Tetra Brik
Aseptic.
Claims: Soy goodness. Dairy alternative. Source of vitamin
B2. High in omega 3. Low in sodium. Preservative free. GMO
free. Source of protein and energy. Lactose free. Cholesterol
free. Sugar free. UHT process. Only naturally grown whole
soybeans. Rich in protein. FSC certified.
Ingredients: Water, ground whole soybeans (7%), mineral(E341), inulin, acidity regulator (E332), salt, flavorings,
stabilizers (E460, E466), vitamin B2 and vitamin
B12.
Clover Good Hope Soy Milk:
Regular Unsweetened
Why Fortify ?Market Examples
Valio Oat Drink with Dark
Cocoa Flavor
Company Valio
Country Finland
Category Dairy Alternative Drinks
Event Date Feb 2018
Description: Dark cocoa flavored oat drink added with vitamins and
minerals, in a Tetra Brik Edge Aseptic. Sip the oat drink as such,
make a smoothie or cook.
Claims: Recyclable packaging. Good from Finland. 100% plant
based. Oddlygood: filled with amazingly good taste. Fully plant
based, filled with amazingly good taste, extraordinarily rich and
absolutely yummy. It amazes with its tastiness and surprises you
with everything it does. Added with vitamins and minerals. Lactose
free. Dairy free. Ultra-pasteurized (UHT treated). Contains 10%
oats.
Ingredients: Oat base (water, oats), sugar, low-fat cocoa (1%),
canola and sunflower oil, calcium, salt, flavor, iodine, vitamins
(riboflavin, vitamin B12 and vitamin D2).
Why Fortify ?Market Examples
Danone Nutriday Low Fat Fruit
Yogurt: Strawberry
Company Danone
Country South Africa
Category Spoonable Dairy Yogurt
Event Date Apr 2017
Description: Six trays of strawberry flavored low fat yogurt.
Claims: Low fat. Source of vitamins A, B, D and E.
Certified halal. World's no. 1 selling yogurt brand. It is a smart snack
not only because it is creamy and delicious, but also because it is
made with milk and live cultures and is a source of vitamin A, B
vitamins, vitamin D and vitamin E which are essential nutrients needed
by the body every day. The NutriDay Schools Programme has
distributed free educational tutorial to schools since 2012 focusing on a
healthy mind, healthy body and healthy world.
Ingredients: Low fat milk, sugar, strawberry fruit 6%, reconstituted whey
powder, thickeners (maize starch and gelatin), milk protein concentrate,
yogurt cultures, flavoring, colors, preservative (potassium sorbate) and
vitamins.
Fortification Challenges
ChallengesIron: Interactions in Food Systems
● The selection of mineral compounds depends on the application
ChallengesMinerals: Solubility vs Reactivity
● Soluble compounds
o No sedimentation
o More expensive
o Possible interactions
o Usually intense taste
● Insoluble compounds
o Sedimentation
o Cheaper
o No interactions
o Usually better taste
ChallengesIron: Solubility vs Content vs Reactivity
Taken from: Iron salts brochure, Dr. Paul Lohmann, Germany
ChallengesCalcium: Solubility and Taste
Calcium source Ca contentAppearance in solution
(200mg/100mL)Taste in water
Ca chloride 26% clear sl. bitter & soapy
Ca gluconate 9% clear with sediment clean
Ca lactate 14% clear sl. sour & stale
Tri ca citrate 20% clear with sediment neutral
Mono & di ca
phosphate16 & 29%
sl. opaque dispersion,
sediment
sl. sour to neutral, sl.
stale
Tri ca phosphate 38%sl. opaque dispersion,
sedimentneutral
Ca carbonate 40%milky dispersion, sl.
sedimentneutral, sl. chalky
ChallengesCalcium: Stability of Milk System
Casein
SubmicelleCalcium
PhosphateK-casein
Casein micelle Unstable micelle+ soluble calcium salts
Highly soluble calcium salts & high concentrations possible adverse effects in dairy applications
ChallengesCalcium: Stability of Milk System
Use of soluble calcium compounds:
● Can lead to destabilisation of casein micelles in milk
o minimized by use of stabilizers
Use of insoluble calcium compounds:
● Can lead to sediment
o minimized by use of micronized powders
o use of hydrocolloids
ChallengesCalcium: Stability of Milk System
Company Parmalat
Country Italy
Category Milk & Milk Drinks
Event Date Feb 2018
UHC Lactalis
Description: Milk drink with calcium, phosphorus, vitamins D
and K, in a plastic bottle.
Claims: Calcium, phosphorus and vitamin K contribute to the
maintenance of normal bones. Vitamin D contributes to the
normal absorption of calcium and phosphorus. 1% fat content.
UHT treated. Long life. Gluten free. 1 cup provides about 50%
of the daily calcium requirements.
Ingredients: Milk (1% fat), calcium phosphate,
calcium citrate, potassium phosphate,
vitamin D, vitamin K.
Parmalat Calcium Plus Latte:
Milk Plus Calcium
Anlene UHT Recombined Low Fat Milk
Anlene Susu Campuran Semula UHT Rendah Lemak (UHT
Recombined Low Fat Milk) now retails in a redesigned 1L pack
featuring Fronterra Trusted Brands, FSC Mix and Facebook logos.
Formulated with MoveMax, which is a specialised combination of
nutrients, vitamins and minerals, this product supports strong
bones, joints and muscles. This halal certified milk contains collagen
and is high in vitamin B6, vitamin B12, vitamin D and protein.
Ingredients:
Company:
Country:
Sub category:
Published:
Fonterra Brands
White milk
Malaysia
Apr 2018
Milk Solids (Milk), White Sugar, Minerals (Tricalcium
Phosphate, Magnesium Hydrogen Phosphate,
Zinc Oxide), Fish Collagen, Vitamins (Sodium
Ascorbate, Vitamin E Acetate, Cholecalciferol,
Pyridoxine Hydrochloride, Vitamin B12), thickener,
stabilizer and acidity regulator as permitted food conditioner,
Flavouring Substances
ChallengesAccepted !
Dairy FortificationSummary
● Milk is nutritious but fortification can be useful
● Challenge: prevent any interactions in end products leading to
negative impact on taste, colour and texture
● No micronutrient premix solutions off the shelf
● Premix supplier and dairy manufacturer have to collaborate
closely for good results
