1. Vitamins FDSC400

2. Goals Vitamins in the diet Vitamin stability Fat soluble vitamins Water soluble vitamins

3. Addition of Nutrients Restoration. Add to restore original concentrations Fortification. Add to render a food a good to superior nutrient source Enrichment. To meet an FDA standard of identity (e.g., rice, flour) Nutrification. Generic

4. An added nutrient should be.. Stable under customary storage, distribution and use Physiologically active Not present in excessive quantities Suitable for its intended purpose and safe FDA Guidelines

5. http://books.nap.edu/books/0309059992/html/R1.html Where is there a need for extra Vitamin C? Why did the National Academy feel fortification was a bad idea? What would be a better way to reduce scurvy in refugee populations?

6. Effects of Processing Biological variability/ Maturity Preliminary treatments Blanching/Thermal processing Post-processing storage Ingredient interactions

7. Fat Soluble Vitamin e.g., Vitamin A A mixture or retinol and certain carotenoids

8. Degradation Mechanisms B-carotene Epoxide Cis isomersFragmentation High T Light, heat, acid Photochemical or other oxidation

9. Water Soluble Vitamin e.g, Thiamin

10. Thiamin Degradation Leaching High pH Sulfite